438 Cookbook by Viridiana Osio

43

RECIPES FROM WACKY TYPE STUDENTS A Collection of Favorite Recipes

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

43 Recipes From Wacky Type Students

A Collection of Favorite Recipes

by Students in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

Table of Contents

5 Cocktails 17 Small Bites 31 Entrees 67 Desserts

COCKTAILS

CUCUMBER SANGRIA Ingredients 1

Small honeydew melon

12 Lime, thinly sliced Âź Fresh mint leaves

6

Âź

Cup lime juice

1

Cup honey

1

750 millilitre bottle Sauvignon blanc or other semi-dry white wine, chilled

1

Liter bottle carbonated water, chilled

Fresh mint sprigs and/or leaves (optional)

7

Directions 1 .

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.

2.

To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

From the Test Kitchen *Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

(Courtesy of www.bhg.com)

Name of Designer who contributed the recipe: Viridiana Osio Illustration credit: Viridiana Osio

PIMM’S NO. 1 TRADITIONAL COCKTAIL Ingredients (per person) 1

Cup Pimm’s liquor

2 Cups lemonade

8

1

Slice lemon

1

Slice orange

1

Slice apple

1

Slice cucumber

1

Sprig fresh mint

9

2 Strawberries

Directions: 1. Half fill a large jug or tall glass with ice cubes 2.

Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

(courtesy of http://recipewise.co.uk/pimms-cocktail-recipe)

Name of Designer who contributed the recipe: Allison Gentes Illustration credit: Allison Gentes

Moscow Mule Serves 4 Ingredients ¼ ¼

Cup lime juice Cup vodka

½

Cup ginger beer

Directions 1.

Pour over ice.

History

10

The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

11

Martin set off to market the Moscow Mule in the bars around the country.

He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction.

Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you want to fight pro-Communists.”

(Courtesy of http://www.cocktailtimes.com/vodka/moscowmule.shtml) Name of Designer who contributed the recipe: Emma Dowling Illustration credit: Emma Dowling

BLACKBERRY MEYER LEMON GIN & TONICS Serves 4 Ingredients: 12 Blackberries 20 Fresh mint leaves

12

2

Meyer lemons (can sub. Regular lemons)

Âź

Cup simple syrup

12 Ounces good quality gin

13

Tonic water

Ice

Directions: 1.

Set out four high ball glasses.

2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.

3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with

tonic water, stir and serve.

(Courtesy of spoonforkbacon.com)

Name of Designer who contributed the recipe: Kelsey Lancaster Illustration credit: Kelsey Lancaster

BLACK FLOWER FIZZ Ingredients:

Absolut Citron Vodka

St. Germaine Elderflower Liqueur

Perrier Jouet Brut Champagne

Peaches Blackberries

Garnish : Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center).

Place entire “flower” garnish back into freezer.

When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

Mixologists Jared Moore & Jack Britton 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner

Mint

14

Pomegranate Juice

15

Sprite

Dry Ice (optional for effect)

For One Martini

In a pint glass muddle: One slice of a fresh peach Two fresh blackberries Two fresh mint leaves Two ice cubes Fill the glass with ice and add: 2oz Absolut Citron Vodka .75oz St. Germaine Elderflower Liqueur 1.5-2oz Pomegranate Juice Splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then float: 1.5oz Perrier Jouet Brut Champagne

Name of Designer who contributed the recipe Jared Moore Illustration credit: Jared Moore

SMALL BITES

REALLY GOOD GUAC Ingredients: 2 Large Avocados ¼ Cup sweet yellow onion ¼ Cup chopped cilantro

18

1

Tsp. of jalapeño juice

Juice of one lime

Chopped up pickled jalapeño slices

salt and pepper to taste

19

Directions: Slice open those ripe avocados and mush out the innards into a bowl.

Remove the pits and DISCARD. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.

Add 1 tsp of jalapeño juice for added spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

(courtesy of Emma Dorantes)

Name of Designer who contributed the recipe Kelsey Dodge Illustration credit: Kelsey Dodge

GREEK GRILLED AVOCADOS RECIPE Ingredients Avocado

Olive Oil

Artichoke Hearts

Sun dried tomatoes

Kalamata Olives

Feta Cheese

Directions

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Cut avocados in half and remove pit.

21

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

(courtesy of Tammilee Tips)

Name of Designer who contributed the recipe: Samantha Gee Illustration credit: Samantha Gee

AVOCADO MANGO SHRIMP STACKS RECIPE Serves 4 (1 serving = 1 stack) Ingredients Stacks

22

1

Cup broccoli salad sprouts

1

Cup tomatoes, diced

¼

Cucumber, thinly sliced

½

Cup corn

1

Mango, cubed

Stacks Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

First add in the broccoli salad sprouts.

Next add tomatoes.

Add cucumbers on one side, and corn on the other.

Add mango on top of the cucumber side, and red onion on top of the corn side.

Completely top with avocado.

Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold.

Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

(Adapted from immaeatthat.com)

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½ Red onion, diced (~1/2 cup) 1

Avocado, cubed

8 Ounces cooked shrimp (I recommend grilling on the BBQ) 3

Ssprigs cilantro (optional) Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper ¼

tsp salt

Directions Dressing To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

Name of Designer who contributed the recipe: Alyssa Hornby Illustration credit: Alyssa Hornby

CAPRESE STACK Ingredients 1

Medium to large tomato

Âź

Cup basil leaves

4

Ounces fresh mozzarella cheese

4

Teaspoons Balsamic vinegar

1

tablespoon olive oil Salt and pepper, to taste Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

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Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

25

(courtesy of tablespoon.com)

Name of Designer who contributed the recipe: Christy Pak Illustration credit: Christy Pak

California Roll Ingredients 2

tablespoons rice vinegar

1

medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces

4

sheets nori (seaweed)

½

batch sushi rice, recipe follows

½

cup sesame seeds, toasted

1

small cucumber, peeled and cut into matchstick-size pieces

1

small carrot cut into matchstick-size pieces

4

imitation crab sticks, torn into pieces

Wasabi and Soy Sauce for serving

Directions

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1.

Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

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2. Allow the rice mixture to cool to room temperature before making the roll.

3. Cover a sushi roll rolling mat with plastic wrap.

4. Cut nori (seaweed) sheets in half crosswise.

5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.

Sprinkle the rice with sesame seeds.

6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

7.

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

8. Cut the roll

(courtesy of foodnetwork.com) Name of Designer who contributed the recipe: Hyung-Min Park Illustration credit: Hyung-Min Park

AHI TUNA TARTARE ON SESAME WONTON CHIPS Time: under 30 minutes Makes: 24 Ingredients: Sesame Wonton Crisps 12 Wonton wrappers (can substitute egg roll wrappers)

28

2

Tablespoons olive oil (will probably need more)

3

Tablespoons sesame seeds

Directions: Sesame Wonton Crisps Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour. (courtesy ofwww.cdkitchen.com)

Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2

tablespoons green onions, green parts only, finely chopped

2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1

teaspoon sesame oil

1

teaspoon peeled and grated fresh ginger

1

clove garlic, minced

ž teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped ½ teaspoon kosher salt 1

avocado, cut into 1/4-inch dice

2

teaspoons lime juice

Cilantro sprigs, for garnish

Name of Designer who contributed the recipe: Jenna Verbryke Illustration credit: Jenna Verbryke

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ENTREES

SPAM MUSUBI Ingredients 5

Cups cooked rice, room temperature

5

Sheets nori (seaweed)

1

(12 oz.) Can Spam

½ Cup Teriyaki Sauce

Furikake, to taste (Japanese rice seasoning)

(Requires spam musubi maker)

Directions Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

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In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

33

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

Fill musubi maker with rice and press flat until the rice is 1 ½ inch high.

Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

(Credit to Mamadrews)

Name of Designer who contributed the recipe: Ashley Andrews Illustration credit: Ashley Andrews

CAJUN SHRIMP ALFREDO Ingredients: 1

Lb shrimp, peeled and deveined

2

Tablespoons creole seasoning

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens.

The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired (courtesy of food.com)

1 ½ Tablespoons olive oil 1 ½ Tablespoons butter

34

8

Ounces sliced mushrooms

2

Teaspoons garlic powder

1

Cup tomato, diced, fresh or canned

1

Cup heavy cream

1

Cup parmesan cheese, grated

1

Egg yolk

1

Cup onion, diced, divided

8

Ounces linguine

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½-1 Tablespoon tony’s creole seasoning

Directions: Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

Name of Designer who contributed the recipe: Nicole Bergmann Illustration credit: Nicole Bergmann

MIXED GRILL KEBABS WITH GUAVA BBSAUCE

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Kabobs Ingredients: 1

Pound boneless fish fillets, cut into bite-size pieces

1

Pound peeled and deveined shrimp

1

Yellow bell pepper, cut into pieces

BBQ Sauce

1

Orange bell pepper, cut into pieces

1

Red onion, cut into wedges

Ingredients:

1

Pint cherry tomatoes

1

Tablespoon coconut oil or vegetable oil

Olive oil

1

Small yellow onion, finely chopped

Salt

2

Garlic cloves, minced

½

Cup guava nectar

8

Ounces guava paste or jelly

Preparation:

¼

Cup molasses

½

Cup cider vinegar

2

Tablespoons tomato paste

1

Teaspoon ground allspice

1

Teaspoon smoked paprika

½

Teaspoon curry powder

¼

Teaspoon salt

Freshly ground black pepper

Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side. (courtesy of Coastal Living; Yields four servings)

Preparation: Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients.

Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

Name of Designer who contributed the recipe: Katelyn Burgin Illustration credit: Katelyn Burgin

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HAMACHI POKE

Taro Chips:

What is Poke and Poi?

Directions:

Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.

1

Small taro root

Vegetable oil for frying

Salt

1.

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

2.

Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

3.

Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

Hamachi Poke:

4.

Transfer to a container, cover, and refrigerate until ready to use.

2

Tablespoons extra-virgin olive oil

5.

2

Tablespoons sake

Peel the taro root and slice very thinly with a sharp knife or mandoline.

Place the slices in large bowl of cold water to keep them from discoloring.

2

Tablespoons mirin

6.

In a large heavy pot, heat about 3 inches of oil to 350⁰F.

3

Tablespoons fresh lemon juice

7.

1

teaspoon grated fresh ginger

1

Tablespoon finely chopped Maui onion

Sea Salt

Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.

Freshly ground black pepper

8.

1

Pound sashimi-grade hamachi (cut into ½ inch cubes)

Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.

¼

Cup chopped sea beans

Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside

Time: 50min, plus 1 hour marinating Serves 6 people

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Pineapple Poi: 2

Teaspoons xanthan gum

4

cups fresh pineapple chunks

(courtesy of Chef Marcel Vigneron)

Name of Designer who contributed the recipe: James Butler Illustration credit: James Butler

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JOONG: CHINESE TAMALE Ingredients: 1

(12 oz.) package dried bamboo leaves

.5 Pound pork belly 2.5 Pounds glutinous rice [loh mai]* 2

Teaspoons vegetable or canola oil

4

Teaspoons kosher salt

1

(14-ounce) package dried split hulled mung bean*

8

Raw salted duck egg yolks

3

Links (6 oz. total) of Chinese sausage [lap cheong]

.25 Cup dried baby shrimp (1 oz. total) [ha mai] 4

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Dried scallops [1 oz. total] [ghown bhoy] Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight For the bamboo leaves: Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice.

Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.

For the the pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water

and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.

For the rice: Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water.

Allow to soak 15 minutes. Drain well and transfer to large bowl.

For the mung bean: Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

To Assemble: Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction.

Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice.

Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through. (courtesy of Darren Chan) Name of Designer who contributed the recipe : Darren Chan Illustration credit: Darren Chan

41

BERTOLUCCI’S GOURMET GRILLED CHEESE Ingredients: 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Columbus Peppered Turkey Breast 2 tbsp. butter Preheat skillet over medium heat.

42

Directions: 1.

43

Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

2. Add slice of Jarlsberg cheese on non-buttered side.

3. Slice half tomato into thin slices and place on top of cheese.

3.

Gently place slice of turkey breast on top of tomato slices.

4. Add slice of Provolone cheese on top of turkey.

5. Place second slice of bread on top of sandwich butter-side-up.

6. Grill until lightly browned and flip over; repeat process until cheese is melted.

7. When cheese has melted, remove from skillet using spatula and cut in half diagonally.

Bon Appetit!

(courtesy of Albert Chang) Bon Appetit!

Name of Designer who contributed the recipe: Albert Chang Illustration credit: Albert Chang

Tostada Crisp by Kathy Choi

TOSTADA CRISP Servings: 4-6 servings Ingredients (salsa) 1 Onion

wave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

6.

Place 1/2 cup of shredded teriyaki chicken onto tostada base.

7.

Add two spoons of salsa mix on top of chicken and spread evenly.

8.

Add small handful of lettuce and spread evenly.

9. Place red bell pepper strips on top along with 1/4 of the sliced avocados.

10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

2 Tomatoes 1 Lime 1

Red bell pepper

1

Head of lettuce

(courtesy of Kathy Choi)

1 Aavocado

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Feta cheese

Mozzarella cheese

Small tortillas (Mission Artisan Tortillas)

Tostada shells (Guerrero Tostada Shells)

1

Whole cooked Rotisserie Chicken

Teriyaki Sauce

Tapatío Sauce

45

Directions: 1.

Shred Rotisserie chicken and place 1/2 of shredded chicken overpan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.

2.

Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

3.

Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.)

4.

Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

5.

Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and micro-

Name of Designer who contributed the recipe: Kathy Choi Illustration credit: Kathy Choi

SHEPHERD’S PIE

11. Cover with shredded cheese and let cook for another 5 minutes in the oven.

12. Let cool and enjoy!!

History This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

(courtesy ofGrandma Judith Hopps.)

Ingredients:

46

2

Lbs ground beef

2

Cans cut green beans (drained)

2

Cans corn (drained)

2

Cans condensed tomato soup (do not add water)

4

Cups mashed potatoes (made from instant potatoes, enough to cover dish)

Shredded cheese (to melt on top)

47

Directions 1.

Preheat oven to 350°F

2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add on top of veggies 7.

Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish

8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 9. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 10. Cook for 25 minutes, uncovered

Name of Designer who contributed the recipe: Meagan Haneke-Hopps Illustration credit: Meagan Haneke-Hopps

SHEPHERD’S PIE WITH AN ACCENT Ingredients: Filling 2

Tbsp olive oil

1.5 lbs ground lamb or beef

48

3.

Separate egg yolks

4.

Peel and slice potatoes into even pieces

Cooking the Filling 1.

Pour Olive Oil into a hot, large pan, then add meat.

2.

Stir meat for a few minutes until brown, and broken into very small pieces.

3.

Add rosemary, thyme, and garlic, then stir some more.

4.

Add carrot, and onion, stir a little longer.

1

large carrot

5.

Add Worcestershire Sauce, stir, add Tomato Puree, stir

1

large onion

6.

Add Red Wine and sweat down for a minute or two.

Fresh rosemary

7.

Add chicken stock and cook for 3 more minutes.

Fresh thyme

4

Cloves minced garlic

Cooking the Potatoes

Salt

1.

Boil water, add salt and potatoes, and set a timer for 15 minutes.

Pepper

2.

After 15 minutes, take potatoes out and strain the water off.

Worcestershire sauce

3.

Put potatoes back into the pan, or into a medium mixing bowl.

Tomato puree or paste

4.

Mash the potatoes with their ingredients from above and keep warm

Red wine

¼

Cup chicken stock

Final Instructions 1.

Scoop meat mixture into a deep casserole or other oven safe dish and thenspoon the mashed potatoes over the top.

2.

Spread the mashed potatoes over the top of the mix with the bottom of

3 ½ Tbsp butter

a

Spoon and then sprinkle parmesan cheese over the top.

Salt

3.

Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie.

Mashed Potatoes 1.5 lbs golden potatoes ¼

Cup heavy cream

Pepper 2

Egg yolks

¼

Cup parmesan cheese

4. Serve.

Prep Work 1.

Dice the garlic

2.

Separate herbs from the stems

Name of Designer who contributed the recipe: Joseph Hewison Illustration credit: Joseph Hewison

49

PORK WITH SWEET SOY SAUCE (BABI KECAP) Servings: 6 - 8 people Preparation time: 1 - 1.5 hours Ingredients:

50

2

lbs Pork Butt or Shoulder or Spare ribs

1

Teaspoons of salt

½

Teaspoons white pepper

1

Teaspoons Chinese Five Spices

2

Tablespoons rice wine

2

Tablespoons soy sauce

2

Star Anise

2

Tablespoons Sweet Soy Sauce (Kecap Manis)

3

Tablespoons of oil

2

Tablespoons soy sauce

2

Star Anise

2

Tablespoons Sweet Soy Sauce (Kecap Manis)

3

Tablespoons of oil

1.

In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic)

2.

Cut the pork into about 2 inch cubes

3.

Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices

4.

Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes

5.

Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

6.

Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color

7.

Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot

8.

Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9.

Serve with rice and vegetables for a balanced meal

(courtesy of Mrs. Lusiana Hertanu)

51

Spices 2 Shallots 1

Inch ginger

2

Cloves garlic

Cooking:

Name of Designer who contributed the recipe: Kelby Hertanu Illustration credit: Kelby Hertanu

MEXICAN TWO BEAN CHICKEN CHILI 6 servings (10 cups) Ingredients 2

Cups chicken broth

1

Jar (16 oz) thick and chunky mild salsa

1

Cup tomato sauce

1

Medium zucchini, coarsely chopped (about 11/4 cups/300 mL)

1 ½ Cups rinsed and drained canned black beans 1 ½ Cups rinsed and drained canned pinto beans

52

1

Cup drained canned whole kernel corn

3

Cups shredded cooked chicken

1

Garlic clove, pressed

53

1 ½ - 2 Tbsp chili powder

1

Tsp ground cumin *Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves Combine broth, salsa and tomato sauce in (4-qt.) Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.

Ladle chili into soup bowls. Top with desired toppings.

(courtesy of The Pampered Chef)

Name of Designer who contributed the recipe: Sara Ingram Illustration credit: Sara Ingram

MUSHROOM RISOTTO

(courtesy of Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/)

Servings: 6 Ingredients: 6

Cups chicken broth, divided

3

Tablespoons olive oil, divided

1

Pound portobello mushrooms, thinly sliced

1

Pound white mushrooms, thinly sliced

2

Shallots, diced

1 ½ Cups Arborio rice

54

1½ Cup dry white wine

Sea salt to taste

Freshly ground black pepper to taste

3

Tablespoons finely chopped chives

4

Tablespoons butter

¼

Cup freshly grated Parmesan cheese

55

Directions: 1.

In a saucepan, warm the broth over low heat.

2.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.

Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3.

Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Name of Designer who contributed the recipe: Florence Lui Illustration credit: Florence Lui

NOW THAT’S A TACO SALAD (makes 2 large salads) Ingredients: 2

Boneless, skinless chicken breasts

2 Tablespoons olive oil

56

2

Limes, juiced

2

Garlic cloves, minced

2

Teaspoons ground cumin

2

Teaspoons smoked paprika

½

Teaspoon chili powder

¼

Teaspoon salt

¼

Teaspoon pepper

2

Oz monterey jack cheese, freshly grated

4

cups butter lettuce, chopped

1

Avocado, chopped

¾

Cup sweet corn

½

Pint grape tomatoes, quartered

¼

Red onion, diced

¼

Teaspoon salt

¼

Teaspoon pepper

1

Tablespoon olive oil

½

Teaspoon red wine vinegar

1

Lime, juiced

A few tortilla chips, crushed

Directions: The night before (or a few hours before) combine cumin, paprika, chili pow-

der, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic.

Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.

When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

(Courtesy of howseetitis.com)

57

Name of Designer who contributed the recipe: Alyx Mackler Illustration credit: Alyx Mackler

KOREAN BARBECUE SHORT RIBS (KALBI) 6-8 Servings Ingredients: 4

Pounds Korean-style short ribs (LA style cut ribs also works)

¾

Cup Soy Sauce

2

Tbsp Sugar

4.

Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.

5.

Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required. (courtesy of Joyce Washington)

2 Tbsp Brown Sugar

58

½

Onion yellow onion; chopped

2

Stalks green onion; chopped

2 Tsp ginger; minced

59

3-6 Cloves garlic; minced 1

Tbsp honey

2-3 Tbsp toasted sesame seeds 1

Tbsp sesame oil

1

Tbsp Oil

½

Tsp Cayenne

2 Tbsp Mirin aka Rice Wine (or White vinegar)

Directions: 1.

Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

2.

Mix all ingredients until sugar has dissolved.

3.

Submerge ribs in the marinade making sure they are completely covered.

Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

Name of Designer who contributed the recipe: Paul Washington Illustration credit: Paul Washington

MOROCCAN CHICKPEA SOUP

3.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges. (courtesy of America’s Test Kitchen Healthy Cookbook)

Serves 7 Ingredients:

60

1

Tablespoon canola oil

1

Onion, minced

1

Tablespoon sugar

4

Garlic cloves, minced

½

Tablespoon hot paprika

¼

Tablespoon saffron threads, crumbled

¼

Teaspoon ground ginger

61

¼ Teaspoon ground cumin 2

(15-oz) cans chickpeas, rinsed

1

Pound red potatoes (about 3 medium) scrubbed and cut into 1/2-inch pieces

1

(14.5 oz) can diced tomatoes

4 Cups low sodium chicken broth 1

Zucchini, seeded and cut into 1/2 inch pieces

¼

Cup minced fresh parsley

salt and pepper

1.

lemon wedges Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

2.

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

Name of Designer who contributed the recipe: Kat Whalen Illustration credit: Kat Whalen

ORIENTAL COLD NOODLE SALAD

(courtesy of Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA)

Approximately 8 servings Ingredients: 1

(16 ounce) package Capellini

2

Red bell peppers, diced

1

Cup chopped green onion

½

Cup cilantro

Dressing:

62

1

Tbs sesame seeds

2

Tbs soy sauce

2

Tbs rice vinegar

2

Tbs olive oil

63

2 Tbs sesame seed oil 1

Tbs brown sugar

1

Tbs chili paste

1

Tsp salt and pepper

Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

Name of Designer who contributed the recipe: Amanda Yam Illustration credit: Amanda Yam

TACO SOUP! Zulch Family Recipe Serves ten or six super hungry people Ingredients:

6.

Bring to a boil

7.

Once boiling, change heat to low and simmer for three hours

8.

Remove from heat and serve

9.

Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl

10. Enjoy! (courtesy of Zulch family)

One pound ground sirloin

¾ Yellow onion 1

Packet dried ranch dressing

1

Packet Schilling taco seasoning

8

Oz can of Rotel diced chili

14 Oz can of corn

64

14 Oz can of pinto beans

65

14 Oz can of kidney beans 24 Oz can of hominy 24 Oz can of diced tomatoes

Small bag of Fritos

Cilantro 2

Cups of Mexican shredded cheese

Preparation: 1.

Chop and sauté yellow onion in a large skillet

2.

Add ground sirloin and continue sautéing until meat is a light brown color.

3. If your meat is under 90% fat free, drain and remove fat Note:

Meat does not need to be thoroughly cooked as it will be boiled in the steps below

4.

Remove from heat and pour into a large pot

5.

Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot

Name of Designer who contributed the recipe: Zachary Zulch Illustration credit: Zachary Zulch

DESSERTS

GRANDMA’S SWEDISH PANCAKES

time when the edges start to get crisp, roll the pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc. (courtesy of Lavina DeNatale)

History This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.

Makes about 3 servings Ingredients

68

3 Eggs

69

1 ¼ Cup of milk ¾

Cup of flour

½

Tsp salt

2 Tbps of sugar 4 tbs of butter 1 Lemon

Powdered sugar

Directions Set a large non-stick saucepan on medium heat and coat with non-stick spray.

Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan.

This should be a thin coating on the saucepan and should rise up to the edges a little bit. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan.

It should be a very light brown color on the side now facing up. After a little more

Name of Designer who contributed the recipe: Rebecca Reid Illustration credit: Rebecca Reid

FEAR OF A BLACK PLANET CAKE Ingredients Filling: 16 Ounces cream cheese ¼

Cup sugar

1 Egg

70

1

Egg yolk

2

Teaspoons vanilla

1

Cup chocolate chips

To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

Fold in the chocolate chips and set aside.

To make batter: Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.

Fold in the buttermilk and the dry ingredients and blend until just mixed.

Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. (courtesy of http://michelle-fromthekitchen.blogspot.com/)

Batter: ¾

Cup cocoa

½

Cup hot water

2 ¾ Cups cake flour 1

Tablespoon and

1

Teaspoon baking soda

¼

Teaspoon salt

½

Cup butter

1 ½ Cups sugar 2 Eggs 1

Teaspoon vanilla

1

Cup buttermilk

Name of Designer who contributed the recipe: Olivia Yu Illustration credit: Olivia Yu

71

OAT NUT BARS Preparation time: 25mins Makes approximately 20 bars Ingredients

72

Combine the baking soda with the warm water and stir to dissolve.

Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.

Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan.

Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

½

Cup unbleached self raising flour

½

Cup unbleached plain flour

½

Cup rolled oats

Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

½

Cup shredded coconut

Once the icing is set cut evenly into bars.

¼

cup sunflower seeds

¼

Cup pepitas (pumpkin seeds)

These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

½

Cup chopped walnuts

1

Tbs linseeds (flax seeds)

¾

Cup dairy-free or dairy butter

(courtesy of http://www.veggienumnum.com/2011/06/oat-nut-bars/ by Trudy— June 3, 2011)

2½ Tbs molasses (or treacle or golden syrup) ½

Tbsp baking soda

¼

Cup hot water

For the lemony icing

1

Cup icing sugar

½-1 Lemon, juice & zest 1

Tsp dairy-free or dairy butter

¼

Cup shredded coconut

Directions: Pre-heat the oven to 180°C/356°F Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

Name of Designer who contributed the recipe: Jason Shindler Illustration credit: Jason Shindler

73

NANA’S COCONUT CREAM PIE

Sprinkle coconut on top (optional) Place pie into oven at 350 for 16 min Serving: 1 if you are feeling fat (courtesy of Attribution verbally passed down by Dorothy Coombs aka Nana)

Ingredients Filling

74

½

Cup flour

¾

Cup sugar

¼

Tsp salt

2

Cups evaporated milk

4

Beaten egg yolks

½

Tsp vanilla

2

Cups coconut

75

Topping 4

Beaten egg whites

3

Tbsp powdered sugar

Sprinkling of coconut

Crust Store bought crust

Instructions cook crust at 450 for 12min or until golden brown Mix dry filling ingredients into a deep pot Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.

Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula.

Name of Designer who contributed the recipe: Kerstin Segervall Illustration credit: Kerstin Segervall

CHOCOLATE CHIP PUMPKIN BREAD Ingredients:

Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes.

Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (courtesy of Kathy Rudd, home recipe)

Serves: 12 1 ¾ Cups unbleached all purpose flour

76

1

Teaspoon nutmeg

1

Teaspoon ginger

1

Teaspoon cinnamon

1

Teaspoon baking soda

1

Teaspoon baking powder

¾

Teaspoon salt

½

Cup olive oil

1

Cup sugar

3

Large eggs

½

Cup vanilla pudding

1

Cup canned pure pumpkin

1

Teaspoon vanilla extract

½

Cup whole milk

1

Cup miniature semisweet chocolate chips

77

Directions Preheat oven to 350°F. Grease and flour 9x5x2 1/2-inch metal loaf pan.

Sift first 7 ingredients into medium bowl.

Using electric mixer, add oil in large bowl until smooth.

Gradually beat in sugar, then beat in eggs 1 at a time.

Add vanilla pudding with egg mixture, pumpkin, and vanilla.

Beat dry ingredients into pumpkin mixture alternately with milk.

Stir in chocolate chips.

Name of Designer who contributed the recipe: Emilee Rudd Illustration credit: Emilee Rudd

HALO-HALO Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.

Servings: 1 Ingredients

78

2

Tbsp macapuno (preserved shredded young coconut)

2

Tbsp kaong (sugar palm nuts)

2

Tbsp nata de coco (coconut gel)

2

Tbsp freshly grated cantaloupe

2

Tbsp freshly shredded jackfruit

2

Tbsp sliced caramelized plantains

1

Cup shaved ice

79

1/2 Cup evaporated milk 1

Scoop of mango, vanilla, or ube (purple yam) ice cream

2

Tbsp caramel custard *Most ingredients can be purchased at www.asianfoodgrocer.com

Directions In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

Cover the mixture with enough shaved ice, depending on preference.

Swirl evaporated milk on top of the ice.

Top with a scoop of ice cream and some slabs of caramel custard.

Mix it all together. Or not.

Sit back. Relax. Enjoy. Refill. (courtesy of Cristopher Bryan Lagmay) Name of Designer who contributed the recipe: Cristopher Bryan Lagmay) Illustration credit: Cristopher Bryan Lagmay)

WORLDS BEST CHOCOLATE CHIPS COOKIES!!!

Ingredients

80

¾

Cup white sugar

1

Cup brown sugar

1

Cup butter, softened

1

Tablespoon vanilla

2

Large eggs, slightly beaten

3

Cups all-purpose flour

¾

Teaspoon baking soda

¾

Teaspoon salt

3

Cups semi-sweet chocolate chips

1

Cup walnuts, chopped or 1 cup pecans

81

Directions: 1

Preheat oven to 350 degrees.

2

Cream sugars and butter.

3

Add vanilla and eggs and mix well.

4

Combine dry ingredients together and gradually add to creamed mixture.

5

Stir in chips and nuts.

6

Roll into 1 1/4” balls and place on non-stick cookie sheets, about 2” apart.

7

Bake for 10 to 12 minutes.

Eat all of them in one serving!!! (courtesy of Food.com / Karen A.)

Name of Designer who contributed the recipe: Evan LaForce Illustration credit: Evan LaForce

MOR MOR’S PINEAPPLE UPSIDE DOWN CAKE Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Ingredients ¼

Lb butter

Brown sugar (approximately 1 cup)

1

Can pineapple rings in juice

1

Box yellow cake mix

Directions

82

1.

In a 12" oven safe skillet (cast iron skillet works best) melt the butter.

2.

Add brown sugar until thick (but not caramelized).

3.

Arrange the pineapple rings on top of the brown sugar and butter mixture.

4.

Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

5.

Pour the yellow cake batter in the pan, over the top of the pineapple rings.

6.

Bake at 350 degrees for 30–35 minutes.

7.

Remove from oven when a toothpick comes out clean.

8.

Turn out onto a cake plate immediately and let cool.

83

9. Enjoy. (courtesy of Goody Jacobsen)

Name of Designer who contributed the recipe Kirsten Jacobsen Illustration credit: Kirsten Jacobsen

ITALIAN SESAME SEED COOKIES Ingredients 3

Lbs flour

1 ½ Lbs sugar 6-7 Eggs 3-4 Tbsp. milk

84

1

Lb. Shortening (Half butter, half oleo)

4

Tsp. baking powder

4

Tsp. vanilla

½

Cup sesame seeds

Jigger of whiskey

85

Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

Gradually work in flour and baking powder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.

Name of Designer who contributed the recipe: Danielle Hadley Illustration credit: Danielle Hadley

ALMOND PASTE COOKIES

Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

Adapted from Cooks.com

Ingredients: ½

Lb. very soft butter

1

C. sugar

1

C. grated almond paste

1

Egg, beaten

1 ½ C. flour

86

½

Ttsp. baking powder

½

Tsp. baking soda

Pinch of salt

½

Lb. bittersweet chocolate, melted (optional)

slivered almonds (optional)

87

Tools: Large bowl Standing or hand mixer Spatula Fork Cookie Sheet Cooling Rack Parchment Paper Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down with floured fork on ungreased cookie sheet.

Bake 9-10 minutes at 350 degrees.

Place cookies on cooling rack and let cool for 10-15 minutes.

Dip cooled cookies into chocolate, covering about half the cookie.

Let stand for a few seconds, placing cookies on parchment paper.

Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

Repeat for each cookie as desired.

Name of Designer who contributed the recipe: Heather Brown Illustration credit: Heather Brown

CHOCOLATE-BANANA BONBONS WITH TOASTED ALMONDS Makes 30 bonbons, and serves 8 people.

Naturally sweet and creamy when frozen, bananas are full of potassium.

Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

Ingredients ½ Oz. semisweet chocollate ¼

88

Cup toasted and chopped almonds or pecans

89

2 Bananas

Instructions In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

(Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008))

Name of Designer who contributed the recipe: Jaclyn Cruickshank Illustration credit: Jaclyn Cruickshank

BLACK RUSSIAN CAKE Ingredients: Cake

90

1

Box of yellow cake mix

1

Pack of instant chocolate pudding (4 serving size)

1

Cup oil

¼

Cup vodka

¾

Cup water

½

Cup sugar

91

4 Eggs ¼

Cup Kahlua

Glaze ½

Cup powdered sugar

¼

Cup of Kahlua

Directions: Combine all ingredients Pour batter mixture into greased bundt pan Bake 350 degrees for 45-50 minutes For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving! (courtesy of Stacy Vetrovec mother)

Name of Designer who contributed the recipe: Sara Vetrovec Illustration credit: Sara Vetrovec

NANA’S BANANA BREAD Ingrediants 1 ¾ Cups of flour

92

2

Teaspoons of baking powder

¼

Teaspoon of baking soda

½

Teaspoon of salt

¼

Cup of Crisco

¾

Cup of sugar

2 Eggs 1

93

Cup of mashed bananas

Directions Heat oven to 350 degrees and grease loaf pan At medium speed in electric mixer mix (cream) Crisco and sugar Then add eggs and beat until very light (about 4 minutes).

Mix together flour, baking powder, baking soda and salt Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended Pour into greased loaf pan Bake one hour Cool in pan for 10 minutes and then put on cooling rack.

You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

Name of Designer who contributed the recipe: Skyler Muench Illustration credit: Skyler Muench

BROWNED BUTTER SPOON COOKIES Makes about 32 sandwiched cookies Ingredients

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1

Cup (2 sticks) unsalted butter

2

Cups all-purpose flour

¾

Teaspoon baking powder

Pinch fine salt

1

Large egg yolk

¾

Cup sugar

1

Tablespoon pure vanilla extract

¼

Cup raspberry jam

then scrape/slide the spoon against the inside of the bowl to make spoonshaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve. (courtesy of Food N)

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Confectioners’ sugar, for dusting Directions Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.

Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon,

Name of Designer who contributed the recipe: Madison Mar Illustration credit: Madison Mar

BUCKEYE BROWNIE COOKIES WITH EASY FUDGE FROSTING

When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

Easy Fudge Frosting Ingredients 1

Makes approximately 24 cookies Ingredients 1

Box (18-19 oz) brownie mix

¼

Cup butter, melted

½

Cup cream cheese, room temperature!

1 Egg

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¾

Cup peanut butter

¾

Cup powdered sugar

¾

Cup chocolate frosting

sea salt flakes

How to Make

Cup butter, room temperature

½ Cup boiling water 1

Cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

8

cups powdered sugar

1

Tsp vanilla

How to Make In a mixer combine all ingredients and over low speed for 30 seconds.

Increase speed to medium and beat for 1 minute until smooth.

Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

Notes You could also use canned frosting. The cookies also taste great without frosting. (courtesy of Cookiesandcups.com)

Preheat oven to 350° Line baking sheet with parchment paper.

In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.

Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

Name of Designer who contributed the recipe: Chelsea Lightfoot Illustration credit: Chelsea Lightfoot

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Colophon Viridiana Osio

Typefaces used: Bariol 3/14/2014