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


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 quick fixes. 6 7 8 9 10 11

Avocado Mango Shrimp Stacks Bertolucci’s Gourmet Grilled Cheese Caprese Stack Greek Grilled Avocados Recipe Really Good Guac Spam Musubi

soups & salads. 13 14 15 16 17

Mexican Two Bean Chicken Chili Moroccan Chickpea Soup Now That’s A Taco Salad Oriental Cold Noodle Salad Taco Soup!

dishes. 19 21 22 23 25 28 30 31 32 33 35 36

Ahi Tuna Tartare On Sesame Wonton Chips California Roll Cajun Shrimp Alfredo Hamachi Poke Joong: Chinese Tamale Mixed Grill Kebabs With Guava Bbq Sauce Mushroom Risotto Pork With Sweet Soy Sauce (Babi Kecap) Shepherd’s Pie Shepherd’s Pie With An Accent Short Ribs Korean Barbeque (Kalbi) Tostada Crisp

desserts. 39 40 41 43 45 46 47 48 49 50 51 52 53 55 56

Almond Paste Cookies Black Russian Cake Buckeye Brownie Cookies With Easy Fudge Browned Butter Spoon Cookies Chocolate-Banana Bonbons With Toasted Almonds Chocolate Chip Pumpkin Bread Fear Of A Black Planet Cake Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars With Sweet Lemon Coconut Icing Grandma’s Swedish Pancakes Worlds Best Chocolate Chip Cookies!!!

drinks. 58 59 60 61 62

Cucumber Sangria Blackberry Meyer Lemon Gin And Tonics Blackflower Fizz Moscow Mule Pimm’s No. 1 Traditional Cocktail

quick fixes. Avocado Mango Shrimp Stacks Bertolucci’s Gourmet Grilled Cheese Caprese Stack Greek Grilled Avocados Recipe Really Good Guac Spam Musubi

avocado shrimp stacks. by Alyssa Hornby





6 tbsp. Balsamic vinegar

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

3 tbsp. olive oil ¼ tsp. pepper 1


tsp. salt



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

1 cup broccoli salad sprouts 1 cup diced tomatoes ¼ cup cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ diced red onion 1 avocado, cubed 8 oz. cooked shrimp 3 sprigs cilantro (optional) SERVINGS: 4 people RECIPE CREDIT:

3 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. 4 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. 5 Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

ZEE COOK BOOK | quick fixes 6

bertolucci’s gourmet grilled cheese. by Albert Chang



2 pieces sliced sourdough

1 Preheat skillet over medium heat.

2 tbsp. butter 1 slice Jarlsberg cheese

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

1 slice Provolone cheese

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

½ tomato

1 slice Columbus Peppere turkey breast

4 Slice half tomato into thin slices and place on top of cheese. 5 Gently place slice of turkey breast on top of tomato slices and add slice of Provolone cheese on top of turkey. 6 Place second slice of bread on top of sandwich butter-side-up. 7 Grill until lightly browned and flip over; repeat process until cheese is melted. 8 When cheese has melted, remove from skillet using spatula and cut in half diagonally.

ZEE COOK BOOK | quick fixes 7

caprese stack. by Christy Pak



1 medium to large tomato

1 Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

1/4 cup basil leaves 4 oz. fresh Mozzarella cheese 4 tsp. Balsamic vinegar 1 tbsp. olive oil salt and pepper, to taste

2 Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). 3 Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.


ZEE COOK BOOK | quick fixes 8

greek grilled avocados recipe. by Samantha Gee



1 avocado

1 Cut avocados in half and remove pit.

1 tsp. olive oil

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

½ cup artichoke hearts ½ cup sun dried tomatoes Kalamata olives Feta cheese

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


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

Tammilee Tips

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

ZEE COOK BOOK | quick fixes 9

really good guac. by Kelsey Dodge

INGREDIENTS: 2 large avocados ¼ cup sweet yellow onion ¼ cup cilantro, chopped 1 tsp. of jalapeño juice one lime, juiced pickled jalapeño slices, chopped salt and pepper, to taste

DirectionS: 1 Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and discard. 2 Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime and mush all together. 3 Add 1 tsp. of jalapeño juice for spiciness if desired. 4 Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

RECIPE CREDIT: Emma Dorantes

ZEE COOK BOOK | quick fixes 10

spam musubi. by Ashley Andrews



5 cups cooked rice, room temperature

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

5 sheets nori (seaweed)

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

1 (12 oz.) can Spam ½ cup Teriyaki sauce


Furikake, to taste (Japanese rice seasoning) TOOLS: Spam Musubi Maker RECIPE credit: “Mamadrews”

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

4 Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. 5 Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. 6 Top with slice of Spam. Remove musubi maker. 7 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. 8 Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

ZEE COOK BOOK | quick fixes 11

soups & salads. Mexican Two Bean Chicken Chili Moroccan Chickpea Soup Now That’s A Taco Salad Oriental Cold Noodle Salad Taco Soup!

mexican two bean chicken chili. by Sarah Ingram



2 cups chicken broth

1 Combine broth, salsa and tomato sauce in 4 quart dish.

1 jar (16 ounces) thick and chunky mild salsa

2 Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

1 cup tomato sauce 1 zucchini (about 1¼ cups), coarsely chopped 1½ cups canned black beans, rinsed and drained

3 Bring to a boil, then reduce heat and simmer 30 min. stirring occasionally. 4 Ladle chili into soup bowls and top with desired toppings.

1½ cups canned pinto beans, rinsed and drained 1 cup canned whole kernel corn, drained 3 cups shredded chicken, cooked 1 pressed garlic clove 1½ tbsp. chili powder 1 tsp. ground cumin SERVINGS: 6 people RECIPE CREDIT: The Pampered Chef

ZEE COOK BOOK | soups & salads 13

moroccan chickpea soup. by Kat Whalen



1 tbsp. canola oil

1 Heat the oil in a large dutch oven over medium-high heat until shimmering.

1 onion, minced 1 tbsp. sugar

2 Add the onion and sugar and cook until softened, about 5 minutes.

4 garlic cloves, minced ½ tbsp. hot paprika

3 Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

¼ tbsp. saffron threads, crumbled

4 Stir in the chickpeas, potatoes, tomatoes with their juice, and broth.

1/4 tsp. ground ginger 1/4 tsp. ground cumin 2 (15 oz.) canned chickpeas, rinsed

5 Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes.

3 red potatoes scrubbed and cut into 1/2-inch pieces

6 Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

1 (14.5 oz) canned tomatoes, diced

7 Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly.

4 cups low sodium chicken broth

8 Stir in the parsley and season with salt and pepper to taste.

1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup fresh parsley, minced salt and pepper, to taste lemon wedges

9 Serve with lemon wedges. RECIPE credit: America’s Test Kitchen Healthy Cookbook

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SERVINGS: 7 people

now that’s a taco salad. by Alyx Mackler

INGREDIENTS: 2 boneless, skinless chicken breasts 2 tbsp. olive oil 2 limes, juiced 2 garlic cloves, minced 2 tsp. ground cumin 2 tsp. smoked paprika 1/2 tsp. chili powder 1/4 tsp. salt 1/4 tsp. pepper 2 oz. Monterey Jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 tsp. salt 1/4 tsp. pepper 1 tbsp. olive oil 1/2 tsp. red wine vinegar

DirectionS: 1 Combine cumin, paprika, chili powder, salt and pepper in a small bowl. 2 Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. 3 Sprinkle seasoning over top and marinate in the fridge for 2–24 hours. 4 Heat a large skillet over medium-heat heat and add a little olive oil. 5 Sear chicken both sides then reduce heat to mediumlow, cover and cook until chicken is cooked through. (Can be baked as well, depending on preference). 6 Once chicken is finished, let cool for a few minutes and then cut into chunks. 7 Combine lettuce, tomatoes, avocado, cheese, corn and onion in a large bowl, then toss with the salt and pepper. 8 Add olive oil, red wine vinegar and lime juice, tossing well to coat. 9 Add in chicken and toss well, then separate on to two plates or bowls. 10 Serve with crushed tortilla chips on top.

1 lime, juiced


crushed tortilla chips

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SERVINGS: 2 large salads

oriental cold noodle salad. by Amanda Yam



Cold Noodle

Cold Noodle

1 (16 oz.) package Capellini

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

2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro Dressing 1 tbsp. sesame seeds 2 tbsp. soy sauce 2 tbsp. rice vinegar 2 tbsp. olive oil 2 tbsp. sesame seed oil 1 tbsp. brown sugar 1 tbsp. chili paste 1 tbsp. salt and pepper SERVINGS: 8 people RECIPE CREDIT:

2 Once the water is boiling, stir in pasta, and return to a boil. 3 Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (around 4 to 5 minutes). 4 Drain in a colander set in the sink. Dressing 5 Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. Assembly 6 Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. 7 Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

Los Altos Bakery & Cafe

ZEE COOK BOOK | soups & salads 16

taco soup. by Zachary Zulch



1 lb. ground sirloin

1 Chop and sauté yellow onion in a large skillet.

¾ yellow onion

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

1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 oz. can of Rotel diced chili 14 oz. can of corn

4 Remove from heat and pour into a large pot.

14 oz. can of pinto beans

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

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 SERVINGS: 6-10 people

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

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

RECIPE CREDIT: Zulch Family Recipe

ZEE COOK BOOK | soups & salads 17

dishes. Ahi Tuna Tartare On Sesame Wonton Chips California Roll Cajun Shrimp Alfredo Hamachi Poke Joong: Chinese Tamale Mixed Grill Kebabs With Guava Bbq Sauce Mushroom Risotto Pork With Sweet Soy Sauce (Babi Kecap) Shepherd’s Pie Shepherd’s Pie With An Accent Short Ribs Korean Barbeque (Kalbi) Tostada Crisp

ahi tuna tartare on sesame wonton chips. by Jenna Verbryke



Sesame Wonton Chips


12 wonton wrappers (or egg roll wrappers)

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

2 tbsp. olive oil 3 tbsp. sesame seeds

2 Cut the wonton squares on an angle to make two triangles.

Tuna Tartare

3 Arrange the wonton triangles on the baking sheet.

6 oz. sushi-grade tuna (diced ¼ inch)

4 Spray with olive oil on one side (or brush lightly).

2 tbsp. finely chopped green onions, (green parts only) 2 tbsp. toasted sesame seeds 2 tbsp. soy sauce 1 tsp. sesame oil 1 tsp. peeled and grated fresh ginger 1 clove garlic, minced ¾ tsp. orange zest 2 tbsp. fresh cilantro, finely chopped ½ tsp. kosher salt 1 avocado (diced ¼ inch) 2 tsp. lime juice

5 Sprinkle lightly with sesame seeds. 6 Bake until golden for about 6 minutes. (watch carefully). 7 Let cool. (Alternatively put the oiled whole wrappers in mini muffin tins to cool). 8 Remove triangles from the pan and let cook on a cooling rack. Tuna Tartare 9 Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Assembly 10 Right before serving, add avocado and lime juice.

(Do not mix in advance).

Cilantro sprigs (for garnish)

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11 Place a heaping teaspoon of the tuna mixture on

each wonton triangle.

12 Garnish with a sprig of cilantro.

ZEE COOK BOOK | dishes 20

california roll. by Hyung-Min Park

INGREDIENTS: 2 tbsp. rice vinegar 1 medium avocado (peeled, pitted, and sliced into Ÿ inch thick pieces) 4 sheets nori (seaweed) ½ batch sushi rice

DirectionS: 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. 2 Allow the rice mixture to cool before making the roll. 3 Cover a sushi roll rolling mat with plastic wrap.


4 Cut nori sheets in half crosswise.

1 small cucumber (peeled and cut into matchstick-size pieces)

5 Lay 1 sheet of nori, shiny side down, on the plastic covered mat.

/3 cup toasted sesame seeds

1 small carrot (cut into matchstick-size pieces)

6 Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.

4 imitation crabsticks (torn into pieces)

7 Sprinkle the rice with sesame seeds.

Wasabi Soy Sauce SERVINGS: 1 person RECIPE CREDIT:

Turn the sheet of nori over so that the rice side is down. 8 Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. 9 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. 10 Cut the roll and serve.

ZEE COOK BOOK | dishes 21

cajun shrimp alfredo. by Nicole Bergman

INGREDIENTS: 1 lb peeled and deveined shrimp 2 tbsp. creole seasoning 1½ tbsp. olive oil 1½ tbsp. butter 8 oz. sliced mushrooms 2 tsp. garlic powder 1 cup diced tomato 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup diced onion 8 oz. linguine ½ tablespoon Tony’s Creole Seasoning RECIPE CREDIT:

DirectionS: 1 Toss and mix the shrimp in 1 tablespoon of Tony’s Creole Seasoning, set aside for later use. 2 Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. 3 While pasta is cooking, heat olive oil and butter in a separate skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1–2 minutes. 4 Add ½ cup of the onions to skillet and cook for another minute . 5 Add the shrimp to the skillet as well. Cook for about 3–5 minutes or until the shrimp turns pink. 6 When the shrimp has cooked, add the cream and other separate creole seasoning (not Tony’s). Bring to a simmer and turn the heat to medium low. 7 Add the cheese, egg yolk, and the tomatoes. Heat on low heat until the sauce thickens. 8 When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. 9 Garnish with extra diced tomatoes and cheese.

ZEE COOK BOOK | dishes 22

hamachi poke with pineapple poi & taro chips. by James Butler



Hamachi Poke

Hamachi Poke:

2 tbsp. extra-virgin olive oil 2 tbsp. sake 2 tbsp. mirin 3 tbsp. fresh lemon juice 1 tsp. grated fresh ginger 1 tbsp. finely chopped Maui onion sea salt freshly ground black pepper 1 lb. sashimi-grade hamachi Âź cup chopped sea beans Pineapple Poi 2 tsp. xanthan gum 4 cups fresh pineapple chunks Taro Chips 1 small taro root vegetable oil (for frying)

1 In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion and whisk together. 2 Season with salt and pepper to taste (make sure to keep in mind the sea beans will also be salty). 3 Add the hamachi and sea beans to the bowl and gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. 4 Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. Pineapple Poi: 5 Place Âź 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. 6 Transfer to a container, cover, and refrigerate until ready to use. Taro Chips: 7 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.

ZEE COOK BOOK | dishes 23

SERVINGS: 6 people

8 In a large heavy pot, heat about 3 inches of oil to 350˚F.


9 Drain the taro slices and pat dry completely.

Chef Marcel Vigneron

10 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. 11 Sprinkle with salt. Cool completely before serving.

Assembly: 12 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.

What is Poke and Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. 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 a sticky quality, and the taro is made into a chip that is served along side the Poke.

ZEE COOK BOOK | dishes 24

joong: chinese tamale. by Darren Chan



12 oz. joong leaves (dried bamboo leaves)


½ lb. pork belly 2 ½ lbs. loh mai (glutinous rice) 2 tsp. vegetable or canola oil 4 tsp. kosher salt 14 ox. dried split hulled mung bean

1 Soak the bamboo leaves, glutinous rice and mung beans overnight in water. Soak each item in separate containers. 2 Place at least 6 ounces of joong leaves in a large container and cover completely with cool water for 24 hours, changing the water every 12 hours. Bamboo Leaves:

3 links (6 oz.) lap cheong (Chinese sausage)

3 Place joong leaves in large stockpot or Dutch oven with water and place on high heat. Bring to a boil, then reduce heat to medium and cook for 30 minutes.

¼ cup (1 oz.) ha mai (dried baby shrimp)

4 Drain leaves and rinse with cold water. Using a vegetable brush, scrub each side, rinse again then cut off stems.

8 raw salted duck egg yolks

4 (1 oz.) ghown bhoy (dried scallops)

Lap Cheong: 5 Rinse lap cheong under cold running water. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters. This should result in 8 pieces. Pork Belly: 6 Rinse pork belly under cold running water. Pat dry and slice into ½ inch wide strips lengthwise. Cut each strip into 1 inch pieces.

ZEE COOK BOOK | dishes 25

Salted Duck Egg Yolks (optional): 7 Cut each yolk in half and set aside. Dried Shrimp and Dried Scallops: 8 Place shrimp and scallops in separate small bowls. Wash in cold water and then cover completely with water and soak for 15 minutes. Shred scallops into strips and set aside. Glutinous Rice: 9 Rinse rice under cold running water. Transfer to large bowl and cover with cold water to soak for 15 minutes. Mung Beans: 10 Rinse mung beans under cold running water. Add oil

and salt and mix well. Combine the beans with the rice.

Assembly: 11 Take two joong leaves, making sure there are no tears

or rips in leaves. Take one joong leaf horiantally in each hand while making sure the ends match each other. Overlap one edge of leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb and fold in half. 12 Fold bottom ½ inch of leaf upwards and tuck under

thumb to create pocket inside leaves for joong. 13 Holding leaves firmly in one hand, place rice mixture

in pocket, then add once piece pork belly, half an egg yolk, three shrimps, three strands scallops and one piece lap cheong. Cover with more rice 14 Add third joong leaf by wrapping it around top of the

two leaves. 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.

15 Fold leaves towards the center and hold down with

thumb. Secure with kitchen twine by making several loops and securing with knot. Compact the joong.

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16 Layer finished joong in a large stockpot and cover

with water. Place on stove over high heat, cover, and bring to a boil.

17 Reduce heat to medium. Cook for 2½ hours, keeping

joong submerged by adding water and rotating joong every hour. 18 Remove joong and drain. Allow to rest for ten minutes. 19 Cut open parcels and serve immediately with soy sauce.

ZEE COOK BOOK | dishes 27

mixed grill kebabs with guava bbq sauce. by Katelyn Burgin



Guava BBQ Sauce

Guava BBQ Sauce

1 tbsp. coconut or vegetable oil 1 small yellow finely chopped onion 2 minced garlic cloves ½ cup guava nectar 8 oz. guava paste or jelly ¼ cup molasses

1 Heat oil in a saucepan over medium-high heat. 2 Sauté onion and garlic and 3–5 minutes or until tender. 3 Stir in guava nectar and remaining ingredients. 4 Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened. Kebabs


5 Thread fish, shrimp, and vegetables on skewers.

2 tbsp. tomato paste

6 Brush with olive oil and sprinkle with salt and pepper.

1 tsp. ground allspice

7 Grill over medium-high heat 4 minutes.

/3 cup cider vinegar

1 tsp. smoked paprika ½ tsp. curry powder ¼ tsp. salt Kebabs

8 Turn skewers over, and brush with ¼ cup sauce. 9 Cook 5 minutes or until fish flakes with a fork. 10

Serve skewers with sauce on the side.

1 lb. boneless fish fillets (cut into bite-size pieces) 1 lb. peeled and deveined shrimp (see next page)

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1 yellow bell pepper (cut into pieces) 1 orange bell pepper (cut into pieces) 1 red onion (cut into wedges) 1 pint cherry tomatoes olive oil salt fresh ground black pepper SERVINGS: 4 people RECIPE CREDIT: Coastal Living

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mushroom risotto. by Florence Lui



6 cups chicken broth

1 In a saucepan, warm the broth over low heat.

3 tbsp. olive oil

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

1 lb. thinly slicted portobello mushrooms 1 lb. thinly sliced white mushrooms 2 diced shallots 1½ cups Arborio rice

3 Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid. 4 Add olive oil to a skillet, and stir in the shallots. Cook for 1 minute.

½ cup dry white wine

5 Add rice, stirring to coat with oil, about 2 minutes.

sea salt

6 When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

freshly ground black pepper 3 tbsp. finely chopped chives /3 cup freshly grated Parmesan cheese

7 Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

SERVINGS: 6 people

8 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.


9 Season with salt and pepper to taste.

4 tbsp. butter 1

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pork with sweet soy sauce (babi kecap). by Kelby Hertanu




1 In a food processor grind the spices.

2 lbs. Pork Butt or Shoulder or Spare ribs

2 Cut the pork into about 2 inch cubes.

1 tsp. of salt ½ tsp. white pepper 1 tsp. Chinese Five Spices 2 tbsp. rice wine 2 tbsp. soy sauce 2 Star Anise 2 tbsp. Kecap Manis (Sweet Soy Sauce) 3 tbsp. oil Spices 2 shallots 1 inch ginger 2 cloves garlic

3 Rub the pork with salt, white pepper, garlic powder and Chinese Five Spices. 4 Let the pork mixture sit in 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 becomes a deep brown color. 7 Add 1 cup of water and 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.

SERVINGS: 6-8 people RECIPE CREDIT: Mrs. Lusiana Hertanu

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shepherd’s pie. by Megan Haneke-Hopps



2 lbs. ground beef

1 Preheat oven to 350°.

2 cans cut green beans, drained

2 Brown the ground beef in a skillet.

2 cans corn, drained

3 Spray casserole dish with nonstick cooking spray.

2 cans condensed tomato soup

4 Open canned vegetables; drain then dump in dish.

4 cups mashed potatoes shredded cheese SERVINGS: 6-8 people RECIPE CREDIT: Grandma Judith Hopps

5 Strain off any fat from ground beef, then add to vegetables. 6 Mix ground beef and all vegetables together in dish and spread evenly along the bottom of the dish. 7 Open tomato soup cans, dump on top of mixture. 8 Stir in with the mixture so that everything is evenly coated in tomato soup. 9 Spread mashed potatoes to evenly cover all ingredients. 10

Cook for 25 minutes, uncovered.


Cover with cheese and cook for another 5 minutes.

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.

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shepherd’s pie with an accent. by Joseph Hewison





2 tbsp. olive oil 1½ lbs. ground lamb or beef 1 large carrot 1 large onion fresh rosemary fresh thyme 4 cloves garlic, minced salt and pepper Worcestershire sauce tomato puree or paste red wine

1 Dice the garlic. 2 Separate herbs from the stems. 3 Separate egg yolks. 4 Peel and slice potatoes into even pieces . Filling: 5 Pour Olive Oil into a hot, large pan, then add meat. 6 Stir meat for a few minutes until brown, and broken into very small pieces. 7 Add rosemary, thyme, and garlic, then stir some more.

¼ cup chicken stock

8 Add carrot, and onion, stir a little longer.

Mashed Potatoes

9 Add Worcestershire Sauce, stir, add Tomato Puree, stir.

1½ lbs. golden potatoes


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


Add chicken stock and cook for 3 more minutes.

¼ cup heavy cream 3½ tbsp. butter 2 egg yolks ¼ cup Parmesan cheese

Potatoes: 12

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

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


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


Mash the potatoes with their ingredients from above and keep warm.

Gordon Ramsay

Assembly: 16

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


Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.


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



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short ribs korean bbq ( kalbi). by Paul Washington

INGREDIENTS: 4 lbs. Korean-style short ribs (or LA style cut ribs) ¾ cup soy sauce 2 tbsp. sugar 2 tbsp. brown sugar ½ chopped yellow onion 2 stalkes green onion, chopped 2 tsp. minced ginger 3–6 cloves garlic, minced 1 tbsp. honey 2–3 tbsp. toasted sesame seeds 1 tsp. sesame oil 1 tsp. oil ½ tsp. cayenne

DirectionS: 1 Combine all ingredients except for ribs in a large bowl or in a large enough plastic bag. 2 Mix ingredients until sugar has dissolved. 3 Completely Submerge ribs in the marinade making sure. Make sure to mix it so that the marinade gets in between the ribs. 4 Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. 5 Refrigerate for 4 hours, but the longer the better (marinating overnight highly recommended). 6 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 for even coating. 7 Remove from marinade and wipe or shake off excess marinade on meat.

2 tbsp. Mirin (rice wine) or white vinegar

8 Cook on a preheated grill for about 4–6 minutes, or until meat is at desired tenderness.

SERVINGS: 6-8 people

9 Garnish with toasted sesame seeds and chopped green onions (optional).

RECIPE CREDIT: Joyce Washington

ZEE COOK BOOK | dishes 35

tostada crisp. by Kathy Choi





1 onion 2 tomatoes 1 lime Tostada 1 red bell pepper 1 head of lettuce 1 avocado feta cheese mozzarella cheese small corn tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells)

1 Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. 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 TapatĂ­o, or Tabasco 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. Assembly:

TapatĂ­o Sauce (or Tabasco)

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

SERVINGS: 4-6 people

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

1 whole cooked Rotisserie chicken Teriyaki Sauce


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

ZEE COOK BOOK | dishes 36

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 TapatĂ­o Sauce lightly over tostada and serve.

ZEE COOK BOOK | dishes 37

desserts. Almond Paste Cookies Black Russian Cake Buckeye Brownie Cookies With Easy Fudge Browned Butter Spoon Cookies Chocolate-Banana Bonbons With Toasted Almonds Chocolate Chip Pumpkin Bread Fear Of A Black Planet Cake Halo-Halo Italian Sesame Seed Cookies Mor Mor’s Pineapple Upside Down Cake Moscow Mule Nana’s Banana Bread Nana’s Coconut Cream Pie Oat Nut Bars With Sweet Lemon Coconut Icing Grandma’s Swedish Pancakes Worlds Best Chocolate Chip Cookies!!!

almond paste cookies. by Heather Brown

INGREDIENTS: ½ lb. soft butter 1 cup sugar 1 cup grated almond paste

DirectionS: 1 Cream butter and sugar well in mixer, then add remaining ingredients to create batter.

1 beaten egg

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

1½ cup flour

3 Bake 9-10 minutes at 350˚F.

½ tsp. baking powder ½ tsp. baking soda pinch of salt ½ lb. bittersweet melted chocolate slivered almonds (optional) RECIPE CREDIT:

4 Place cookies on cooling rack and let cool for 10–15 minutes. 5 Dip cooled cookies into melted chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. 6 Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. 7 Repeat for each cookie as desired. 8 Let cool for one hour on countertop or in refrigerator. 9 Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

ZEE COOK BOOK | desserts 39

black russian cake. by Sara Vetrovec





1 box of yellow cake mix

1 Combine all ingredients.

1 pack instant chocolate pudding (4 serving size)

2 Pour batter mixture into greased bundt pan.

1 cup oil

3 Bake 350° for 45-50 minutes.

¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua Glaze

Glaze: 4 For glaze, combine powdered sugar with Kahlua. 5 Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. 6 Sprinkle with powdered sugar before serving.

½ cup powdered sugar ¼ cup of Kahlua RECIPE CREDIT: Stacy Vetrovec

ZEE COOK BOOK | desserts 40

buckeye brownie cookies with easy fudge. by Chelsea Lightfoot



1 box (18–19 oz.) brownie mix

1 Preheat oven to 350°.

¼ cup melted butter

2 Line baking sheet with parchment paper.

½ cup cream cheese, room temperature 1 egg 3

/4 cup peanut butter


/4 cup powdered sugar


/4 cup chocolate frosting

sea salt flakes 1 cup butter, room temperature 2

/3 cup boiling water

1 cup sifted Hershey’s Special Dark cocoa powder (or regular cocoa powder) 8 cups powdered sugar 1 tsp. vanilla SERVINGS: 24 cookies RECIPE CREDIT:

3 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. 4 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. 5 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. 6 Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall. 7 Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. 8 When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

ZEE COOK BOOK | desserts 41

9 In a mixer combine all ingredients and over low speed for 30 seconds. 10 Increase speed to medium and beat for 1 minute until

smooth. 11 Let frosting cool for 15-20 minutes before you frost

cake or cupcakes.

ZEE COOK BOOK | desserts 42

browned butter spoon cookies. by Madison Mar

INGREDIENTS: 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ tsp. baking powder pinch of salt 1 large egg yolk ¾ cup sugar 1 tbsp. pure vanilla extract ¼– 1/3 cup raspberry jam Confectioners’ sugar (for dusting) SERVINGS: 32 cookies RECIPE CREDIT: Food Network Kitchens

DirectionS: 1 Preheat the oven to 325°. Line two baking sheets with parchment paper. 2 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. 3 Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly. 4 Whisk the flour, baking powder and salt in another medium bowl. 5 Whisk the egg yolk, sugar and vanilla into the cooled browned butter. 6 Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. 7 Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). 8 Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies.

ZEE COOK BOOK | desserts 43

9 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.) 10

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 ½ 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.

ZEE COOK BOOK | desserts 44

chocolate-banana bonbons with toasted almonds. by Jaclyn Cruickshank

INGREDIENTS: ½ oz. semisweet chocolate



1 Heat water in a pan to the point of barely simmering, then place a heatproof bowl over it.

2 bananas

2 Melt the chocolate in the bowl, stirring occasionally until smooth.

SERVINGS: 30 bonbons

3 Remove the pan from the heat, but leave the bowl of chocolate on top of the pan to keep warm.


4 Place nuts in a shallow bowl.

/3 cup toasted and chopped almonds or pecans

William-Sonoma Eat Well, by Charity Ferreira

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.

5 Line a baking sheeting with wax paper. 6 Peel the bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. 7 Lift out banana pieces with a fork, tapping the fork gently on the bowl edge making sure the excess chocolate to drip back into the bowl. 8 Place banana slices on the prepared sheet and sprinkle with nuts. Repeat for all banana slices. 9 Freeze the bonbons until the chocolate is set (about 20 minutes) 10 Transfer to an airtight container and store in the freezer

for up to 1 week.

ZEE COOK BOOK | desserts 45

chocolate chip pumpkin bread. by Emilee Rudd

INGREDIENTS: 1¾ cups unbleached all purpose flour 1 tsp. nutmeg 1 tsp. ginger 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder

DirectionS: 1 Preheat oven to 350°F. 2 Grease and flour 9x5x2½ inch metal loaf pan. 3 Sift flour, nutmeg, ginger, cinnamon, baking soda, baking powder and salt in medium bowl. Set aside. 4 Mix using electric mixer and add oil in separate large bowl until smooth.

¾ tsp. salt

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

½ cup olive oil

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

1 cup sugar 3 large eggs ½ cup vanilla pudding

7 Beat dry ingredients into pumpkin mixture alternately with milk.

1 cup canned pure pumpkin

8 Stir in chocolate chips.

1 tsp. vanilla extract ½ cup whole milk 1 cup miniature semisweet chocolate chips

9 Transfer batter to prepared pan. 10 Bake loaf cake until tester inserted into center comes

out clean, about 55 minutes. 11 Cool in pan on rack 15 minutes.

SERVINGS: 12 people

12 Turn cake out onto rack to cool completely.


ZEE COOK BOOK | desserts 46

fear of a black planet cake. by Olivia Yu





16 oz. cream cheese ¼ cup sugar

1 Beat together cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

1 egg

2 Fold in the chocolate chips and set aside.

1 egg yolk


2 tsp. vanilla

3 Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

1 cup chocolate chips Batter

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

¾ cup cocoa ½ cup hot water

5 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.


2 /3 cups cake flour 1 tbsp. + 1 tsp. baking soda ¼ tsp. salt

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

½ cup butter 1½ cups sugar 2 eggs

7 Pour 2/3 of the batter into a greased 9 inch x 13 inch pan.

1 tsp. vanilla 1 cup buttermilk

8 Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.


9 Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely.


10 Bake at 350° for 30 minutes or until a toothpick in-

serted in the center comes out clean.

ZEE COOK BOOK | desserts 47

halo-halo. by Christopher Lagmay

INGREDIENTS: 2 tbsp. macapuno (preserved shredded young coconut) 2 tbsp. kaong (sugar palm nuts) 2 tbsp. nata de coco (coconut gel)

DirectionS: 1 In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. 2 Cover the mixture with enough shaved ice, depending on preference. 3 Swirl evaporated milk on top of the ice.

2 tbsp. freshly grated cantaloupe

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

2 tbsp. freshly shredded jackfruit

5 Mix it all together. Or not.

2 tbsp. sliced caramelized plantains

6 Sit back. Relax. Enjoy. Refill.

1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp. caramel custard

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 person RECIPE CREDIT: Christopher Bryan Lagmay

ZEE COOK BOOK | desserts 48

italian sesame seed cookies. by Danielle Hadley



3 lbs. flour

1 Cream shortening and sugar.

1½ lbs. sugar

2 Add beaten eggs, milk, vanilla & whiskey.

6–7 eggs 3–4 tbsp. milk 1 lb. shortening (Half butter, half oleo) 4 tsp. baking powder 4 tsp. vanilla jigger of whiskey

3 Gradually work in flour and baking powder. 4 Mix thoroughly and let stand about an hour. 5 Roll small amounts in seeds and cut. 6 Bake at 375° for about 30 minutes or until golden brown.

½ cup sesame seeds

ZEE COOK BOOK | desserts 49

mor mor’s pineapple upside down cake. by Kirsten Jacobsen

INGREDIENTS: ¼ lb. butter


1 cup brown sugar

1 Melt butter in a 12 inch oven safe skillet (cast iron skillet works best).

1 can pineapple rings in juice

2 Add brown sugar until thick (but not caramelized).

1 box yellow cake mix

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.

Goodey Jacobsen

5 Pour the yellow cake batter in the pan over the top of the pineapple rings. 6 Bake at 350° for 30–35 minutes. 7 Test readiness with toothpick and remove cake from oven when toothpick comes out clean. 8 Turn out onto a cake plate immediately and let cool.

Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

ZEE COOK BOOK | desserts 50

nana’s banana bread. by Skyler Muench



1¾ cups of flour

1 Heat oven to 350° and grease loaf pan.

2 tsp. of baking powder

2 At medium speed in electric mixer mix Crisco and sugar.

¼ tsp. of baking soda ½ tsp. of salt 1

/3 cup of Crisco


/3 cup of sugar

2 eggs 1 cup of mashed bananas

3 Then add eggs and beat until very light (about 4 minutes). Mix together flour, baking powder, baking soda and salt. 4 Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended. 5 Pour into greased loaf pan. 6 Bake for one hour. 7 Cool in pan for 10 minutes and then put on cooling rack. 8 Can add chocolate chips or chopped nuts based on preference (about ½ cup).

ZEE COOK BOOK | desserts 51

nana’s coconut cream pie. by Kerstin Segervall





½ cup flour 2

/3 cup sugar

¼ tsp. salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp. vanilla Topping 4 beaten egg whites 3 tbsp. powdered sugar Crust

1 Cook crust at 450° for 12 minutes or until golden brown. 2 Mix dry Filling ingredients into a deep pot. 3 Heat milk on low in sauce pan. Once hot slowly mix dry ingredients in. Increase to medium heat. 4 Stir constantly until thick. 5 Once thick add in beaten egg yolks. Mix then add coconut as preferred. 6 Pour ingredients into crust. Meringue

store bought crust

7 Beat egg whites on high until light and fluffy.


8 Add in powdered sugar and continue beating until it stands on its own.


9 Spread meringue onto top of pie with a spatula.

Dorothy Coombs, “Nana”

10 Sprinkle coconut on top (optional).

Finish 11 Place pie into oven at 350 for 16 min.

ZEE COOK BOOK | desserts 52

oat nut bars with sweet lemon coconut icing. by Jason Shindler

INGREDIENTS: ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (or pumpkin seeds) ½ cup chopped walnuts 1 tbsp. linseeds (or flax seeds) ¾ cup dairy-free butter 2½ tbsp. molasses (or treacle or golden syrup)

DirectionS: 1 Pre-heat the oven to 180°C/356°F. 2 Sift the flour into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine. 3 Combine baking soda with warm water and stir to dissolve. 4 Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. 5 Remove from heat and add baking soda mixture and stir through allowing it to foam. 6 Combine the molasses and butter mixture with the dry ingredients, stirring well until combined and even.

½ tsp. baking soda

7 Transfer mixture into a lightly greased 10 inch x 10 inch baking tray, smoothing it out to cover the base evenly.

¼ cup hot water

8 Bake in oven for 15–20 minutes until golden.

Lemon Icing 1 cup icing sugar ½–1 juiced zested lemon 1 tsp. dairy-free butter ¼ cup shredded coconut

9 Remove from oven and allow to cool in the baking tray for 5 minutes before turning out onto cake rack to fully cool. Lemon Icing: 10 Combine the sugar, butter and enough lemon juice to

ZEE COOK BOOK | desserts 53


bring the sugar together into a runny icing over a very low heat in a small saucepan. 11 Add zest to preference and add lemon juice a little at

a time until desired consistency. 12 Drizzle the prepared icing evenly over the cooled bars

and sprinkle with coconut before the icing settles. 13 Once icing settles cut evenly into bars.

ZEE COOK BOOK | desserts 54

grandma’s swedish pancakes. by Rebecca Reid



1¼ cup milk

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

¾ cup flour

2 Wisk together the eggs in a large bowl and then add milk.

½ tsp. salt

3 In a separate bowl combine the sugar, flour, and salt.

2 tbsp. sugar 4 tbsp. butter 1 lemon powdered sugar SERVINGS: 3 people RECIPE CREDIT: Lavina DeNatale

4 Whisk in the mixture little by little to the eggs and milk until there are no clumps and the batter is creamy. 5 Add batter to heated saucepan and swivel the saucepan around so the batter thinly covers the entire bottom portion of the pan. 6 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. 7 After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

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.

8 Serve with powdered sugar and melted butter and lemon juice mixture. 9 Add on any topping of your choice (fruit, nutella, peanut butter, syrup, jam, etc.)

ZEE COOK BOOK | desserts 55

word’s best chocolate chip cookies (!!!). by Evan LaForce


/4 cup white sugar

1 cup brown sugar 1 cup softened butter 1 tbsp. vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour

DirectionS: 1 Preheat oven to 350°. 2 Cream sugars and butter. 3 Add vanilla and eggs and mix well. 4 Combine dry ingredients together and gradually add to creamed mixture.


/4 tsp. baking soda

5 Stir in chips and nuts.


/4 tsp. salt

6 Roll into 1¼ inch balls and place on non-stick cookie sheets, about 2 inches apart.

3 cups semi-sweet chocolate chips 1 cup walnuts or pecans, chopped

7 Bake for 10 to 12 minutes.


ZEE COOK BOOK | desserts 56

drinks. Cucumber Sangria Blackberry Meyer Lemon Gin & Tonics Blackflower Fizz Moscow Mule Pimm’s No. 1 Traditional Cocktail

cucumber sangria. by Viridiana Osio

INGREDIENTS: 1 small honeydew melon 12 thinly sliced lime Âź cup fresh mint leaves Âź cup lime juice 1 cup honey 1 750 mL. chilled bottle Sauvignon blanc or other semi-dry white wine 1 liter chilled bottle carbonated water fresh mint sprigs and/or leaves (optional)

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 mint leaves. 2 In a small bowl stir together lime juice and honey until combined; pour over melon mixture. 3 Add wine, stirring gently. 4 Cover and chill for at least 2 hours. 5 Stir in carbonated water. Ladle or pour into glasses. 6 If desired, garnish with additional mint.


ZEE COOK BOOK | drinks 58

blackberry meyer lemon gin & tonics. by Kelsey Lancaster



12 blackberries

1 Set out four high ball glasses.

20 fresh mint leaves

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

2 Meyer lemons (can substitute regular lemons) Âź cup simple syrup 12 oz. good quality gin tonic water ice

3 Fill each glass with ice, followed by 3 ounces of gin. 4 Top off each drink with tonic water, stir and serve.

SERVINGS: 4 people

ZEE COOK BOOK | drinks 59

blackflower fizz. by Jared Moore

INGREDIENTS: 2 oz. Absolut Citron Vodka 3

/4 oz. St. Germaine Elderflower Liqueur 1½ oz. Perrier Jouet Brut Champagne 1 slice of peach 2 blackberries 2 fresh mint leaves 1½–2 oz. pomegranate juice Sprite ice dry Ice (optional for effect) RECIPE CREDIT: Jared Moore & Jack Britton

2011 Vodka Martini Shakedown:

DirectionS: 1 Muddle slice of fresh peach, fresh blackberries, fresh mint leaves and ice cubes in a pint glass. 2 Fill the glass with ice and add Absolut Citron Vodka, St. Germaine Elderflower Liqueur, Pomegranate Juice and a splash of Sprite (can substitute club soda). 3 Shake and strain into large chilled martini glass, then float Perrier Jouet Brut Champagne. Garnish 4 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). 5 Place entire “flower” garnish back into freezer. 6 When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top. 7 Finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

1st Place Judges Choice Award Winner 1st Place People’s Choice Award Winner

ZEE COOK BOOK | drinks 60

moscow mule. by Emma Dowling

INGREDIENTS: ¼ cup lime juice


¼ cup vodka

1 Pour the vodka and lime juice into a highball glass with ice cubes.

½ cup ginger beer

2 Top off with the ginger beer.

lime wedge for garnish

3 Garnish with the lime wedge.


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. 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 wanna fight pro-Communists.”

ZEE COOK BOOK | drinks 61

pimm’s No.1 traditional cocktail by Allison Gentes



1 cup Pimm’s Liquor

1 Fill a large jug or tall glass halfway with ice cubes.

2 cups lemonade

2 Take lemon, orange, apple, cucumber, strawberry and one sprig of mint and add to jug or glass.

1 slice lemon 1 slice oratnge 1 slice apple

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

1 slice cucumber

4 Mix and serve.

1 sprig fresh mint 2 strawberries SERVINGS: 6-8 people RECIPE CREDIT:

ZEE COOK BOOK | drinks 62


483 Cookbook by Kathy Choi  

Cookbook by Kathy Choi created in Art 438: Typography III at California Polytechnic State University

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