438 _cookbook_chan

Type + Fooda collection of recipes from

The Type III class of Winter 2014

Designed by Darren ChanTypefaces used are Frutiger and Adobe Caslon Pro

March 14, 2014

Instruction by Charmaine Martinez Department of Art & Design

California Polytechnic State University, San Luis Obispo, California

Table of Contents

GRAINSBertolucci's Gourmet Grilled Cheese..................................................................... 9 by Albert Chang

Joong: Chinese Tamale (粽子).................................................................................11 by Darren Chan

Mushroom Risotto...................................................................................................15by Florence Lui

Tostada Chips............................................................................................................17 by Kathy Choi

VEGETABLESCalifornia Roll...........................................................................................................22by Hyung-Min Park

Caprese Stack...........................................................................................................24by Christie Pak

Greek Grilled Avocados..........................................................................................25 by Samantha Gee

Moroccan Chickpea Soup.....................................................................................27by Kat Whalen

"Now That's a Taco Salad".....................................................................................29 by Alyx Mackler

Oriental Noodle Salad...........................................................................................32 by Amanda Yam

"Really Good Guac"................................................................................................33by Kelsey Dodge

"Taco Soup!".............................................................................................................34by Zachary Zulch

MEATSAhi Tuna Tartare on Sesame Wonton Chips......................................................37 by Jenna Verbyke

Avocado Mango Shrimp Stack..............................................................................39 by Alyssa Hornby

Cajun Shrimp Alfredo..............................................................................................41by Nicole Bergmann

Hamachi Poke..........................................................................................................43 by James Butler

Mexican Two Bean Chicken Chili.........................................................................46by Sara Ingram

Grilled Kebabs with Guava BBQ Sauce...............................................................47by Katie Burgin

Pork With Sweet Soy Sauce (Babi Kecap)...........................................................49by Kelby Hertanu

Shepard's Pie.............................................................................................................51 by Joseph Hewison

The Best Shepard's Pie............................................................................................55 by Meagan Haneke-Hopps

Spam Musubi............................................................................................................58by Ashley Andrews

Short Ribs Korean Barbecue (Kalbi)......................................................................59 by Paul Washington

DRINKSCucumber Sangria...................................................................................................63 by Viridian Osio

Blackberry Meyer Lemon Gin and Tonic.............................................................64 by Kelsey Lancaster

Blackflower Fizz.......................................................................................................66 by Jared Moore

Moscow Mule..........................................................................................................68 by Emma Dowling

Pimm's No.1 Traditional..........................................................................................69 by Allie Gentes

DESSERTSAlmond Paste Cookies............................................................................................71 by Heather Brown

Black Russian Cake..................................................................................................73 by Sara Vetrovec

Browned Butter Spoon Cookies...........................................................................75 by Madison Mar

Buckeye Brownie Cookies with Easy Fudge Frosting........................................77 by Chelsea Lightfoot

Chocolate-Banana Bonbons with Toasted Almonds........................................79by Jaclyn Cruickshank

Chocolate Chip Pumpkin Bread............................................................................80 by Emilee Rudd

"Fear of a Black Planet" Cake...............................................................................82 by Olivia Yu

Grandma's Swedish Pancakes...............................................................................84 by Rebecca Reid

Halo-Halo..................................................................................................................86 by Christopher Lagmay

Italian Sesame Seed Cookies.................................................................................88by Danielle Hadley

Mor Mor's Pineapple Upside Down Cake..........................................................89 by Kirsten Jacobsen

Nana's Banana Bread..............................................................................................90 by Skyler Muench

Nana's Coconut Cream Pie....................................................................................91by Kersten Segervall

Oat Nut Bars with Sweet Lemon Coconut Icing................................................93 by Jason Schindler

World's Best Chocolate Chip Cookies..................................................................95by Evan LaForce

Grains 9

Bertolucci’s Gourmet Grilled Cheese by Albert Chang

Ingredients

2 pieces sliced sourdough

½ fresh ripe tomato

1 slice Jarlsberg cheese

1 slice Provolone cheese

1 slice Colombus Peppered Turkey Beast

2 tablespoon butter

Directions

Preheat skillet over medium heat.

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

Add slice of Jarlsberg cheese on non-buttered side.

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

Place slice of turkey breasts gently on top of tomato slices.

Add slice of Provolone cheese on top of tomato slices.

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

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

Remove from skillet using spatula and cut in half diagonally once cheese has melted

Grains 1110 Type + Food

Joong: Chinese Tamale by Darren Chan

Ingredients

12 ounces package dried bamboo leaves

½ pork belly

¼ pounds glutinous rice [糯米]2 teaspoons vegetable or canola oil

4 teaspoons kosher salt

1 14 oz. package of dried split hulled mung bean

8 raw salted duck egg yolks

3 links (6 oz.) of Chinese sausage [红肠]¼ cup dried baby shrimp (1 oz. total) [虾米]4 dried scallops (1 oz. total) [乾柱]

Directions

For the bamboo leaves:

Place at least half of the package of joong leaves in a large container and cover complete-ly 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 thirty minutes. Drain leaves and rinse with cold water. Using a veg-etable 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 cross-wise. Split each half lengthwise twice into quarters (you should get eight pieces out of each lap cheong). Set aside.

For the pork belly:

Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into ½ inch wide strips lengthwise. Cut each strip into one inch pieces. Set aside. For the 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 glutinous 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 fifteen minutes. Drain well and transfer to large bowl.

For the mung beans:

Place beans in fine meshed strainer. Rinse un-der 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 similar 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 hori-zontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold over-lapping 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.

Hold bamboo leaves firmly, place 3 table-spoons 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 three 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, seal-ing 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 two and a half hours, topping up pot vwith 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.

Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.


Mushroom Risotto by Florence Lui

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

1½ cups Arborio rice

½ cup dry white wine

sea salt to taste

freshly ground black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter1/3 cup freshly grated Parmesan cheese

Directions

Warm the broth over low heat in a sauce-pan.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about three minutes.

Remove mushrooms and their liquid, and set aside.

Add olive oil to skillet, and stir in the shallots. Cook for one minute.

Add rice, stirring to coat with oil, about two minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly tly until the wine is fully absorbed.

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

Recipre by Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/.


Tostada Crisps by Kathy Choi

Ingredients

1 head of lettuce

1 onion

2 tomatoes

1 red bell pepper

1 avocado

1 lime

feta cheese

mozzarella cheese

small tortillas (Mission Artisan Tortillas)

tostada shells (Guerrero Tostada Shells)

1 whole cooked Rotisserie Chicken

Teriyaki Sauce

Tapatío Sauce

Directions

Shred Rotisserie chicken and place ½ of shredded chicken on pan. Add 2 tablespoons of teriyaki sauce and mix. Keep lid on at l ow heat.

Chop one head of lettuce into thin pieces.

Chop one red bell pepper into small strips. Set aside.

Dice two tomatoes and one 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 Tabasco for a kick.)

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.


To Assemble

Place one small tortilla on pan and heat up for one minute; flip occasionally. While heating, sprinkle mozzarella cheese over one round tostada shell and microwave for thirty seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place ½ cup of shredded teriyaki chicken onto tostada base.

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

Add small handful of lettuce and spread evenly.

Place red bell pepper strips on top along with ¼ of the sliced avocados.

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

Vegetables

Vegetables 2322 Type + Food

California Rolls by Hyung-Min Park

Ingredients

2 tablespoons rice vinegar

1 medium avocado, peeled, pitted, and sliced into ¼-inch thick pieces

4 sheets nori (seaweed)

½ batch sushi rice, recipe follows1/3 cup sesame seeds, toasted

1 small cucumber, peeled and cut into matchstick-size pieces

1 small carrot cut into matchstick-size pieces

4 imitation crabsticks, torn into pieces

Wasabi and soy sauce for serving

Directions

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.

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

Cover a sushi rolling mat with plastic wrap.

Cut nori (seaweed) sheets in half crosswise.

Lay one sheet of nori, shiny side down, on the plastic covered mat. Wet fingers with wa-ter and spread half cup of the rice evenly onto the nori.

Sprinkle the rice with sesame seeds.

Turn the sheet of nori over so that the rice side is down. Place an eighth of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

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.

Cut the roll into six pieces.

Recipe frome foodnetwork.com.


Caprese Stack by Christy Pak

Ingredients

1 medium to large tomato

¼ cup basil leaves

4 ounces fresh mozzarella cheese

4 teaspoons Balsamic vinegar

1 tablespoon olive oil

salt and pepper, to taste

Directions

Slice the tomato in approximately ¼ inch thick slices.

Slice the mozzarella in approximately ¼ inch thick slices. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, moz-zarella 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.

Recipe from tablespoon.com.

Greek Grilled Avocados by Samantha Gee

Ingredients

4 avocados

3 tablespoons olive oil

1 cup artichoke hearts

¼ cup sun dried tomatoes

½ kalamata olives

¼ feta cheese

Directions

Cut avocados in half and remove pit.

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 five to ten minutes depending on the heat of your barbecue.

Recipe by Tammilee Tips.


Moroccan Chickpea Soup by Kat Whalen

Ingredients

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

¼ teaspoon ground cumin

2 15oz. cans chickpeas, rinsed

1 lbs red potatoes (about 3 medium) scrubbed and cut into inch pieces)

1 14.5 oz. can diced tomatoes

4 cups low sodium chicken broth

1 zucchini, seeded and cut into 1½ inch pieces

¼ cup minced fresh parsley

salt and pepper

lemon wedges

Directions

Heat the oil in a large dutch oven over me-dium-high heat until shimmering. Add the onion and sugar and cook until softened, about five minutes. Stir in the garlic, papri-ka, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

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 twenty minutes.

Stir in the zucchini and continue to simmer until tender, for five to ten minutes.

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.

Recipe from America’s Test Kitchen Healthy Cookbook.


"Now That’s a Taco Salad" by Alex Mackler

Ingredients

2 boneless, skinless chicken breasts


2 limes, juiced


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

2/3 cup sweet corn

¼ 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

For the spices:

The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl.

For the chicken: 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 two to twenty-four hours.

To Assemble

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. Once chicken is finished, let cool for a few minutes and then cut into chunks.

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. To finish off, add crushed tortilla chips on top.


Oriental Cold Noodle Salad by Amanda Yam

Ingredients

1 16 oz. package Capellini

2 red bell peppers, diced

1 cup chopped green onion

½ cup cilantro

1 tablespoons sesame seeds

2 tablespoons soy sauce

2 tablespoons rice vinegar


2 tablespoons sesame seed oil

1 tablespoon brown sugar

1 tablespoon chili paste

1 teaspoon salt

1 teaspoon pepper

Directions

For the Capellini:

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, stir-ring occasionally, until the pasta has cooked through, but is still firm to the bite, four to five 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 dress-ing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad. Recipe adapted from "Oriental Cold Noodle Salad Dish" from at Los Altos Bakery and Café Los Altos, CA.

"Really Good Guac" by Kelsey Dodge

Ingredients

2 large avocados

¼ cup sweet yellow onion

¼ cup chopped cilantro

Juice of one lime

1 pickled jalapeño sliced

1 teaspoon jalapeño juice

salt and pepper to taste

Directions

Slice open the large avocados and scrap out the insides into a bowl. Leave the pits in the bowl to prevent the avocados from oxidizing.

Chop onions, cilantro, and jalapeños and add them to a bowl along with the juice of one lime.

Add one teaspoon of jalapeño juice for added spiciness if desired.

Add salt and pepper to taste.


"Taco Soup!" by Zachary Zulch

Ingredients

1 lbs 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

14 oz. can of pinto beans

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

Directions

Chop and sauté yellow onion in a large skillet.

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

Drain and remove fat if your meat is under nintey percent fat free (meat does not need to be thoroughly cooked as it will be boiled in the steps below).

Remove from heat and pour into a large pot.

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

Bring to a boil.

Change heat to low and simmer for three hours once it is boiling.

Remove from heat and serve.

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

Recipe by Zachary Zulch

Meats 37

Meats

Ahi Tuna Tartare on Sesame Wonton Chips by Jenna Verbyke

Ingredients

12 wonton wrappers (can substitute with egg roll wrappers)


3 tablespoons sesame seeds

6 ounces sushi-grade tuna, cut into ¼-inch dice

2 tablespoons green onions, green parts only, finely chopped

2 tablespoons sesame seeds, toasted


1 teaspoon sesame oil

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced3/4 teaspoon orange zest

2 tablespoons fresh cilantro, finely chopped

½ teaspoon kosher salt

1 avocado, cut into ¼ inch dice

2 teaspoons lime juice

Cilantro sprigs, for garnish

Meats 3938 Type + Food

Directions

For the sesame wonton crisps:

Preheat oven to 350°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 six minutes. Let cool.

Remove triangles from the pan and let cook on a cooling rack.

For the tuna tartare:

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

To Assemble

Add the avocado and lime juice before serv-ing. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro.

It is important that the tuna is not left at room temperature for more than one hour.

Recipe from www.cdkitchen.com.

Avocado Mango Shrimp Stacks by Alyssa Hornby

Ingredients

1 cup broccoli salad sprouts

1 cup tomatoes, diced

¼ cucumber, thinly sliced

½ cup corn

1 mango, cubed

½ red onion, diced (½ cup)

1 avocado, cubed

8 ounces cooked shrimp

3 sprigs cilantro (optional)

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

6 tablespoons balsamic vinegar


¼ tsp pepper1/8 tsp salt

Directions

For the Dressing:

Whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks. For the Stacks

Place a 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.

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.

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. Contin-ue to apply pressure as you carefully slide off the mold

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

Recipe adapted from immaeatthat.com.

Cajun Shrimp Alfredo by Nicole Bergmann

Ingredients

1 lbs shrimp, peeled and deveined

2 tablespoons creole seasoning

1½ tablespoons olive oil

1½ tablespoons butter

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

½–1 tablespoon tony's creole seasoning

Directions

Dice tomatoes, onion, and mushrooms .

Toss the shrimp in one 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.

Heat olive oil and butter in a skillet while pasta is cooking.

Add the mushrooms and garlic powder when the butter has melted, cook for about one to two minutes.

Add ½ cup of the onions and cook for an-other minute then add the shrimp. Cook for about three to five minutes or until the shrimp turns pink.


Add the cream and the other addition of creole seasoning (the ½ to one tablespoons) when the shrimp has cooked. Bring this to a simmer then turn the heat down to medium low.

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.

Add the other ½ cup of onions and the drained pasta when the sauce has thickened.

Toss until the pasta is coated.

Garnish with extra diced tomatoes and cheese if desired.

Hamachi Poke with Pineapple Poi & Taro Chips by James Butler

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons sake

2 tablespoons mirin

3 tablespoons fresh lemon juice

1 teaspoon grated fresh ginger

1 tablespoon finely chopped Maui onion

1 pinch sea salt

Freshly ground black pepper

1 pound sashimi-grade cubed hamachi

¼ cup chopped sea beans 1 small taro root

Vegetable oil for frying

Salt

2 teaspoons xanthan gum

4 cups fresh pineapple chunks

Directions

For the Hamachi Poke

In a medium non-reactive 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).

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 one hour.

For the Pineapple Poi

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.

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


For the Taro Chips

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.

Heat about three inches of oil to 350°F in a large heavy pot.

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 two minutes.

Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.

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 several taro chips alongside the poke.

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 its sticky quality, and the taro is made into a chip served alongside.

Recipe by Chef Marcel Vigneron.

MEXICAN TWO BEAN CHICKEN CHILI


Mexican Two Bean Chicken Chili by Sara Ingram

Ingredients

2 cups chicken broth

1 jar (16 oz.) thick and chunky mild salsa

1 cup tomato sauce

1 medium zucchini, coarsely chopped

1½ cups rinsed and drained canned black beans

1½ cups rinsed and drained canned pinto beans

1 cup drained canned whole kernel corn

3 cups shredded cooked chicken

1 garlic clove, pressed

1½ – 2 tablespoon chili powder

1 teaspoon ground cumin

Optional toppings include shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves.

Directions

Combine broth, salsa and tomato sauce in (four quart) casserole dish. Add zucchi-ni, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer thirty minutes, stirring occasionally with spoon.

Ladle chili into soup bowls. Top with desired toppings.

Original Recipe by The Pampered Chef.

Mixed Grill Kebabs with Guava BBQ Sauce by Katie Burgin

Ingredients

1 tablespoon coconut oil or vegetable oil

1 small yellow onion, finely chopped


½ cup guava nectar

8 ounces guava paste or jelly

¼ cup molasses

1/3 cup cider vinegar

2 tablespoons tomato paste

1 teaspoon ground allspice

1 teaspoon smoked paprika

½ teaspoon curry powder

¼ teaspoon salt

1 pound boneless fish fillets, cut into bite-size pieces

1 pound peeled and deveined shrimp

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

Freshly ground black pepper


Directions

For the Guava BBQ Sauce:

Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté three to five minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, five minutes or until mixture is slightly thickened.

For the Kebabs:

Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350°F to 400°F) four minutes. Turn skewers over, and brush with ¼ cup sauce. Cook five minutes or until fish flakes with a fork.

Serve skewers with sauce on the side.

Recipe by Coastal Living

PORK WITH SWEET SOY SAUCE (BABI KECAP) by Kelby Hertanu

Ingredients

2 lbs pork butt, shoulder, or spare ribs

1 teaspoons of salt

½ teaspoons white pepper

1 teaspoons Chinese Five Spices

2 tablespoons rice wine


2 star anise

2 tablespoons Sweet Soy Sauce (kecap manis)

3 tablespoons of oil

2 shallots

1 inch ginger

2 cloves garlic


Directions

Grind the spices (two shallots, one inch ginger, two cloves garlic) in a food processor.

Cut the pork into about two inch cubes.

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

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

Stir fry the spices on medium heat for about three minutes in a pot with oil.

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

Add one cup of water and Sweet Soy Sauce (kecap manis) to the pot.

Cook until done (about forty-five minutes to one hour, depending on desired tenderness) and oil comes out.

Serve with rice and vegetables for a balanced meal.

Recipe ftrom Mrs. Lusiana Hertanu.

Shepherd’s Pie with an Accent by Joseph Hewison

Ingredients


1½ lbs ground lamb or beef

1 large carrot

1 large onion

Fresh rosemary

Fresh thyme

4 cloves minced garlic

Salt

Pepper

Worcestershire sauce

Tomato puree or paste

Red wine

¼ cup chicken stock

1½ lbs golden potatoes

¼ cup heavy cream

3½ tablespoon butter

Salt

Pepper

2 Egg yolks

¼ cup parmesan cheese


Directions

For the Filling

Pour olive oil into a hot, large pan, then add meat.

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

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

Add carrot, and onion, stir a little longer.

Add Worcestershire sauce, stir, add tomato puree and stire once more.

Add red wine and sweat down for a minute or two.

Add chicken stock and cook for threemore minutes.

For the Mashed Potatoes

Peel and slice potatoes into even pieces

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

After fifteen 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.

To Assemble

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°F for eighteen to twenty minutes to brown the potatoes and set the pie.

Serve

Recipe adapted from recipe by Gordon Ramsay.


Shepherd’s Pie by Meagan Haneke-Hopps

Ingredients

2 lbs ground beef

2 cans cut green beans (drained)

2 cans corn (drained)

2 cans condensed tomato soup

4 cups mashed potatoes (instant potato mix)

Shredded cheese (to melt on top)

Directions

Preheat oven to 350°F.

Brown the ground beef in a skillet.

Make instant mashed potatoes in a bowl according to package instructions and set aside.

Spray casserole dish with non-stick cooking spray.

Open canned veggies; drain, dump in casserole dish.

Strain off any fat from ground beef, then add on top of veggies.

Stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.


Open tomato soup cans and place contents on top of veggie and beef mix.

Stir in with the veggie and beef mix so that veggies and beef are evenly coated in tomato soup.

Spread mashed potatoes to even cover all other ingredients (do NOT mix in).

Cook for twenty-five minutes, uncovered.

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

Let cool and serve.

Recipe by Grandma Judith Hopps.

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.


Spam Musubi by Ashley Andrews

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 ten slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

Add teriyaki tauce in another pan. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mix-ture. 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 one and a half inch high. Sprinkle rice with furikake. Top with slice of spam. Remove musubi maker. Fold nori over Spam and rice stack starting at the end towards you, and keep rolling un-til 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.

Recipe by Mamadrews.California Roll by Hyung-Min Park

Koren Barbecue Short Ribs by Paul Washington

Ingredients

4 lbs Korean-style short ribs (LA style cut ribs also works)3/4 cup soy sauce

2 tablespoon white sugar

2 tablespoon brown sugar

½ onion chopped yellow onion

2 stalks chopped green onion

2 teaspoon minced ginger

3–6 cloves minced garlic

1 tablespoons honey

2–3 tablespoon toasted sesame seeds

1 teaspoon sesame oil

1 teaspoon oil

½ teaspoon cayenne pepper

2 tablespoon Mirin (Rice Wine) (or White vinegar)

Directions

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.

Mix all ingredients until sugar has dissolved.

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.

Refrigerate for four hours, but the lon-ger 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.


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 four to six minutes, or until meat is at desired done-ness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

Recipe by Joyce Washington.

Drinks 6362 Type + Food

Drinks & Cocktails

Cucumber Sangria by Viridiana Osio

Ingredients

1 small honeydew melon

12 lime, thinly sliced

¼ fresh mint leaves

¼ cup lime juice

1 cup honey

1 750 mL. bottle Sauvignon blanc or other semi-dry white wine, chilled

1 liter bottle carbonated water, chilled

Fresh mint sprigs and/or leaves (optional)

Directions

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.

Combine melon, cucumber, lime slices, and the twelve mint leaves in a large pitcher.

Stir together lime juice and honey until combined in a small bowl; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least two hours.

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

If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in two smaller pitchers or covered containers.

Recipe from The Test Kitchen at www.bhg.com.


Blackberry Meyer Lemon Gin and Tonic by Kelsey Lancaster

Ingredients

12 blackberries

20 fresh mint leaves

2 Meyer lemons (can sub. regular lemons)

¼ cup simple syrup

12 oz. quality gin

tonic water

ice

Directions

Set out four high ball glasses.

Place three blackberries, five mint leaves, juice of ½ lemon, and one tablespoon simple syrup in each glass and muddle together.

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

Recipe from spoonforkbacon.com.


BlackFlower Fizz by Jared Moore & Jack Britton

Ingredients

2 oz. Absolut Citron Vodka3/4 oz. St. Germaine Elderflower Liqueur

1.5 oz. Perrier Jouet Brut Champagne

Peaches

Blackberries

Mint

1½–2 oz. Pomegranate Juice

Sprite

Dry Ice (optional for effect)

Directions

Muddle one slice of a fresh peach, two fresh blackberries, two fresh mint leaves,and two ice cubes in a pint glass.

Fill the glass with ice and add 2oz. Absolut Citron Vodka, .3/4 oz. St. Germaine Elder-flower Liqueur 1½-2oz. pomegranate juicesplash of Sprite or club soda.

Shake and strain into large chilled martini glass, then float 1.5oz. Perrier Jouet Brut Champagne.

For the Garnish:

Garnish by 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.

Push the drink pick down (as a stem) and float the frozen “flower” garnish on top when ready to serve.

Finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

Recipce by Mixologists Jared Moore & Jack Britton.

2011 Vodka Martini Shakedown:

1st Place Judges Choice Award Winner1st Place Peoples Choice Award Winner


Moscow Mule by Emma Dowling

Ingredients

¼ cup lime juice

¼ cup vodka

½ cup ginger beer

DirectionsPour all ingredients into a highball glass with ice.

History of the Moscow Mule:

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 in-vention, 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.”

Recipe by Emma Dowling.

Pimm's No. 1 Traditional Cocktail by Allison Gentes

Ingredients

1 cup Pimm's liquor

2 cups lemonade

1 slice lemon

1 slice orange

1 slice apple

1 slice cucumber

1 sprig fresh mint

2 strawberries

Directions

Fill a large jug or tall glass with ice cubes.

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

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

Recipe from http://recipewise.co.uk/pimms- cocktail-recipe.

Desserts 71

Desserts

Almond Paste Cookies by Heather Brown

Ingredients

½ lb. very soft butter

1 cup sugar

1 cup grated almond paste

1 egg, beaten

1 ½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

½ lb. bittersweet chocolate, melted (optional)

slivered almonds (optional)

Large bowl

Standing or hand mixer

Spatula

Fork

Cookie sheet

Cooling rack

Parchment paper

Desserts 7372 Type + Food

Directions

Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down with floured fork on un-greased cookie sheet.

Bake nine to ten minutes at 350°F degrees.

Place cookies on cooling rack and let cool for ten to fifteen 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 onchocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired.

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

Adapted from Cooks.com.

Black Russian Cake by Sara Vetrovec

Ingredients

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

4 eggs

¼ cup Kahlua

½ cup powdered sugar

¼ cup of Kahlua

Directions

For the cake:

Combine all ingredients.

Pour batter mixture into greased bundt pan.

Bake 350°F for forty-five to fifty minutes.

For the 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.

Recipe by Stacey Vetrovec.


Browned Butter Spoon Cookies by Madison Mar

Ingredients

1 cup (2 sticks) unsalted butter

2 cups all-purpose flour

¾ teaspoon baking powder

1 pinch fine salt

1 large egg yolk

¾ cup sugar

1 tablespoon pure vanilla extract1/3 –¼ cup raspberry jam

Confectioners’ sugar, for dusting

Directions

Preheat the oven to 325°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 fifteen 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 ingre-dients 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, pack-ing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped 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 twelve to fifteen minutes. Cool almost com-pletely 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.

Serve.

Recipe from Food Network Kitchens (www.foodnetwork.com).

Buckeye Brownie Cookies with Easy Fudge Frosting by Chelsea Lightfoot

Ingredients

1 box (18–19 oz.) brownie mix

¼ cup butter, melted

½ cup cream cheese at room temperature

1 egg

3/4 cup peanut butter

3/4 cup powdered sugar

3/4 cup chocolate frosting

sea salt flakes

1 cup butter at room temperature

2/3 cup boiling water

1 cup Hershey's Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer)

8 cups powdered sugar

1 teaspoon vanilla


Directions

Preheat oven to 350°F

Line baking sheet with parchment paper.

Combine in a medium bowl brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky.

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

Stir in another bowl together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the inden-tations 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 ten to twelve minutes until edges are set, then let cool until they are room temperature.

Top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes when cooled.

For the Easy Fudge Frosting:

In a mixer combine all ingredients and over low speed for thirty seconds.

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

Let frosting cool for fifteen to twenty minutes before you frost cake or cupcakes. You could also use canned frosting. The cookies also taste great without frosting.

Recipe adapted from Cookiesandcups.com.

Chocolate-Banana Bonbons with Toasted Almonds by Jaclyn Cruickshank

Ingredients

½ oz. semisweet chocolate2/3 cup toasted and chopped almonds or pecans

2 bananas

Directions

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 half to one inch rounds.

Drop one 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 then transfer to an airtight container and store in the freezer for up to one week.

Naturally sweet and creamy when frozen, ba-nanas 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.

Recipe adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).


Chocolate Chip Pumpkin Bread by Emilee Rudd

Ingredients

13/4 cups unbleached all purpose flour

1 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

3/4 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

1/3 cup whole milk

1 cup miniature semisweet chocolate chips

Directions


Grease and flour nine by five by two and a half inch metal loaf pan.

Sift first seven ingredients into medium bowl.

Add oil in large bowl until smooth with an electric mixer.

Beat in sugar gradually, then beat in eggs one at a time.

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

Mix dry ingredients into pumpkin mixture alternately with milk.

Transfer batter to prepared pan.

Bake loaf cake for about fifty-five minutes. Cool in pan on rack fifteen minutes. Turn cake out onto rack; cool completely.


Fear of a Black Planet Cake by Olivia Yu

Ingredients

16 oz. cream cheese

¼ cup sugar

1 egg

1 egg yolk

2 teaspoons vanilla

1 cup chocolate chips

3/4 cup cocoa

½ cup hot water

2 2/3 cups cake flour

1½ tablespoons baking soda

¼ teaspoon salt

½ cup butter

1½ cups sugar

2 eggs

1 teaspoon vanilla

1 cup buttermilk

Directions:

For the 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.

For the batter:

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

Mix together the cake flour, baking soda, and salt and set aside in a separate bowl.

Cream the butter until smooth in a large bowl. 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 nine inch by thirteen inch 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°F degrees for thirty minutes or until a toothpick inserted in the center comes out clean.

Recipe from http://michelle-fromthekitchen.blog-spot.com/.


Grandma’s Swedish Pancakes by Rebecca Reid

Ingredients

3 eggs

1¼ cup of milk3/4 cup of flour

½ teaspoon salt

2 tablespoons of sugar

4 tablespoons 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 com-bine 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 cov-ers 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 deli-cately peeling the edges, and then the whole pancake from the pan.

Place it on a warm plate once the edges start to get crisp, roll the pancake up and. It should be a very light brown color on the side now facing up.

Serve with powdered sugar and melted butter and lemon juice.

Add on any topping of your choice such as fruit, nutella, peanut butter, syrup, jam, etc.

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 fa-vorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.

Recipe by Lavina DeNatale.


Halo-Halo by Christopher Lagmay

Ingredients

2 tablespoons preserved shredded young coconut [macapuno]2 tablespoons sugar palm nuts [kaong] 2 tablespoons coconut gel [nata de coco] 2 tablespoons freshly grated cantaloupe

2 tablespoon freshly shredded jackfruit

2 tablespoons sliced caramelized plantains

1 cup shaved ice

½ cup evaporated milk

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

2 tablespoon caramel custard

Directions

Layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plan-tains in a tall glass.

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.

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.

Recipe by Cristopher Bryan Lagmay

Most ingredients can be purchased at www.asianfoodgrocer.com


Italian Sesame Seed Cookies by Danielle Hadley

Ingredients

3 lbs flour

1½ lbs sugar

6–7 eggs

3–4 tablespoons of milk

1 lb. shortening (half butter, half oleo)

4 teaspoons. baking powder

4 teaspoons vanilla

1½ oz. of whiskey

½ cup sesame seeds

Directions

Cream shortening and sugar.

Add beaten eggs, milk, vanilla & whiskey.

Work in flour and baking powder gradually.

Mix thoroughly and let stand about an hour.

Roll small amounts in seeds and cut.

Bake at 375°F for about thirty minutes or until golden brown.

Recipe by Danielle Hadley.

Mor Mor’s Pineapple Upside Down Cake by Kirsten Jacobsen

Ingredients

¼ lb butter

1 cup

1 can pineapple rings in juice

1 box yellow cake mix

Directions

Melt the butter in a twelve inch oven safe skillet (cast iron skillet works best).

Add brown sugar until thick (but not caramelized).

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

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

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

Bake at 350°F degrees for thirty to thirty-five minutes.

Remove from oven when a toothpick comes out clean.

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.

Recipe by Goody Jacobsen.


Nana’s Banana Bread by Skylar Muench

Ingredients

1¾ cups of flour

2 teaspoons of baking powder

¼ teaspoon of baking soda

½ teaspoon of salt2/3 cup of Crisco2/3 cup of sugar

2 eggs

1 cup of mashed bananas

Directions

Heat oven to 350°F degrees and grease loaf pan.

Mix (cream) Crisco and sugar medium speed in electric mixer.

Add eggs and beat until very light (about four minutes).

Mix together flour, baking powder, baking soda and salt.

Slowly alternate adding small amounts of dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until blended.

Pour into greased loaf pan and bake one hour.

Cool in pan for ten minutes and then put on cooling rack.

Add chocolate chips or almonds if desired.

Recipe by Skyler Muench.

Nana’s Coconut Cream Pie by Kerstin Segervall

Ingredients

1/3 cup flour2/3 cup sugar

¼ tsp salt

2 cups evaporated milk

4 beaten egg yolks

½ tsp vanilla

4 beaten egg whites

3 tbsp powdered sugar

Store bought crust

1 cup sweet flaked coconut

Directions

Cook crust at 450°F for twelve minutes 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 mixture of dry ingredients and milk over medium heat. Stir until thick. Once thick add in beaten egg yolks and coconut flakes.

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 me-ringue onto top of pie with a spatula. Sprinkle coconut on top (optional).

Place pie into oven at 350⁰F for sixteen minutes.

Recipe by Dorothy Coombs.


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 (pumpkin seeds)

½ cup chopped walnuts

1 tablespoon linseeds (flax seeds)

¾ cup dairy-free or dairy butter

2½ tablespoons molasses (or treacle or golden syrup)

½ teaspoon baking soda

¼ cup hot water for the lemony icing

1 cup icing sugar

½–1 lemon, juice & zest

1 teaspoon dairy-free or dairy butter

¼ cup shredded coconut


Directions

Pre-heat the oven to 356°F(180°C)

Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

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 mo-lasses. 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 ten inch by ten inch non-stick baking tray, smoothing it out to cover the base evenly.

Bake in the pre-heated oven for fifteen to twenty minutes until golden. Remove from the oven and allow to cool in the baking tray for five 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.

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

Once the icing is set cut evenly into bars,these oaty nut bars should keep well in an air-tight container for five days. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

Recipe originally posted on http://www.veg-gienumnum.com/2011/06/oat-nut-bars/ by Trudy–June 3, 2011.

"Worlds Best Chocolate Chips Cookies!!!" by Evan LaForce

Ingredients

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

Directions


Cream sugars and butter.

Add vanilla and eggs and mix well.

Combine dry ingredients together and gradually add to creamed mixture.

Stir in chips and nuts.

Roll into one and a quarter inch balls and place on non-stick cookie sheets, about two inches apart.

Bake for ten to twelve minutes.

Recipe by Karen A. of Food.com.

96 Type + Food

438 _cookbook_chan

Documents

Transcript of 438 _cookbook_chan