Final Cookbook

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MERRY CHRISTMAS 2019 MY LOVE!
2 3
FOREWARD
I Have Em on Me
by Momma Wells
The winter winds blow. The temperature falls. She is still with me; her hand quietly in mine.
TABLE OF CONTENTS
The snow makes it way down. Walking through it all, letting temperatures fall.
The valley once green is covered with snow The snow rises high; anticipation calls.
And the trees lay bare on the ground.
She reaches for me and pulls me in close

The weight of winter
It falls
It’s cold
4 Foreward
Wrapping her arm around mine. It falls….
She whispers to me; her breath in my ear
The chills dissipate; I am fine. She walks with me; talking with me
The cold entering our bones
6 Food With Others
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And I don’t care And off in the distance a light is seen
I’ve got frost in my hair and no scarf to wear And we tread on…
But I don’t care And hurry on… Food With Each Other
Let winter winds blow; let all the unknowns come Home
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my way…
I have all that I need And we don’t care
Food Within
I have Em with me. We’ve got frost in our hair and no scarves to wear
But, we don’t care
Let winter winds blow, let all the unknowns come
our way
We have all that we need …
160 Index
And I have Em with me
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FOOD WITH OTHERS
Emily,
I decided to divide this cookbook into

three sections that I felt best summarized
the past summer and semester we spent
together. The first section is focused on
“Food with Others.”
Throughout the summer and semester,

from family visits, to design brunches,
to cooking with Matt, I’ve seen such
a beautiful change come into our lives
through the lives that we have touched or
from those that have touched us through
cooking and eating together. During
these times, we’ve grown closer to old
friends, learned more about new friends,
and bonded with family on countless
occasions, while also growing our culinary
confidence and love for one another.
While none of the following sections

are at all exhaustive, I think they all
represent moments in time that I want
us, and our children someday, to hold
onto for longer than this semester, which
is why it is especially important to me
to remember them through a physical
cookbook. I love you Emily
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Food with Friends
Brioche French Toast

I remember so vividly glorious streams of light flooding through the window that
Saturday morning, illuminating your beautiful figure as you toiled away selflessly
preparing this dish. FYI though, when eating, the more toppings the better.
Prep: 20 Minutes Total: 30 Minutes Yield: 4 Servings Level: Easy
INGREDIENTS DIRECTIONS
1 teaspoon ground cinnamon 1 In a small bowl, combine cinnamon, nutmeg, and

sugar and set aside briefly.
1/4 teaspoon ground nutmeg
2 tablespoons sugar 2 In a 10-inch or 12-inch skillet, melt butter over
medium heat. Whisk together cinnamon mixture,
4 tablespoons butter
eggs, milk, and vanilla and pour into a shallow
4 eggs container such as a pie plate.
1/4 cup milk
1/2 teaspoon vanilla extract
3 Dip bread in egg mixture. Fry slices until golden
brown, then flip to cook other side.
8 slices brioche
1/2 cup maple syrup, warmed
4 Serve with syrup, berries, whipped cream, nutella
or other fun toppings
Fun, favorite toppings
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Food with Friends
Banana Nut Muffins

Signaling the beginning of a blossoming brunch bunch, these muffins were
the perfect blend of softness, crispiness, and crunchiness and were a huge hit
among the entire group. Chocolate chips optional, but not really.
Prep: 20 Minutes Total: 30 Minutes Yield: 12 Muffins Level: Easy
2 cups all-purpose flour 1 Preheat oven to 425°F . Line two 12 muffin pans
with about 19-20 muffin liners. Set aside.
2 1/2 tsp baking powder
1/2 tsp salt 2 Combine flour, baking powder, and salt in a small
bowl. Set aside.
10.5 oz mashed bananas
1/2 cup granulated white sugar 3 In a large mixing bowl stir with a whisk mashed
bananas and sugar just until combined. Slowly
1/2 cup vegetable oil
stir in vegetable oil just until combined. Add
2 large eggs eggs, cinnamon, and vanilla and stir just until
incorporated. Add dry ingredients and stir to
1/2 tsp cinnamon
combine. Fold in walnuts and banana chunks just
2 vanilla beans* (or 2 tsp vanilla extract) until combined. Set aside.
1 cup walnuts, chopped
1 medium-sized ripe banana, cut into
4 Chop walnuts very finely or roughly to your
preference. In a large bowl combine flour, sugar,
small chunks walnuts, cinnamon, and butter and mix together
with your fingers until you have a crumbly mixture
Cinnamon Walnut Streusel that will make up the streusel topping.
1/2 cup all-purpose flour

5 Divide batter into muffin liners and sprinkle with
streusel on top. Fill liners almost full. You will get
1/3 cup brown sugar
about 19-20 muffins. Bake for 5 minutes at 425°F
1/8 cup walnuts, chopped then lower the temperature to 350°F and bake
1/2 tsp cinnamon additional 11-14 minutes or until a toothpick in the
center comes out clean. Let cool for about 10
1/4 cup cold butter, cubed minutes then transfer to a wire rack to cool
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Food with Friends
Simple Crepes
There’s an old poem, “I never saw a Purple Cow, I never hope to see one;
But I can tell you, anyhow, I’d rather see than be one.” Well I too have never seen
a purple cow but I can now say that I have seen a Crepe Cow. And it’s delicious.
Prep: 40 Minutes Total: 1 hour Yield: 12 (8-inch) Crepes Level: Easy
1 cup unbleached all-purpose flour 1 In a blender, puree flour, sugar, salt, milk, eggs, and
butter until smooth, about 30 seconds. Refrigerate
1 tablespoon granulated sugar
for 30 minutes or up to 1 day; stir for a few seconds
1/4 teaspoon kosher salt before using.
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
2 Heat an 8-inch nonstick skillet over medium.
Lightly coat with butter. Quickly pour 1/4 cup batter
into center of skillet, tilting and swirling pan until
3 tablespoons unsalted butter, melted,
batter evenly coats bottom. Cook until crepe is
plus more for brushing
golden in places on bottom and edges begin to lift
Fun, favorite toppings from pan, 1 to 1 1/2 minutes. Lift one edge of crepe
with an offset spatula, then use your fingers to
gently flip crepe. Cook on second side until just set
and golden in places on bottom, about 45 seconds.
Slide crepe onto a paper towel-lined plate.
3 Repeat with remaining batter, coating pan with

more butter as needed, and stacking crepes
directly on top of one another. Let cool to room
temperature before using, wrapping in plastic
wrap and refrigerating up to 5 days, or freezing up
to one month. Serve with your favorite toppings,
sweet or savory, making sure to cover most of
the surface area of the crepe in the process with
delicious goodness
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Food with Friends
Chocolate Chip Cookies

The smell of melted semi-sweet chocolate chips held within the firm grasp
of carmelized brown sugar, flour, and butter wafting down the hall meant that
good times were ahead. Whether experimenting with Janet or treating your
“kids” after an exam, these are a treat to look forwards to always.
Prep: 15 Minutes Total: 25 minutes Yield: 18 Cookies Level: Easy
1 cup cold butter (cut into cubes, if you want 1 Preheat oven to 400 degrees (if not chilling the
dough). In a large mixing bowl, cream butter, brown
a slightly thinner cookie then microwave for
about 5-8 seconds) sugar, and sugar for 4 minutes until light and fluffy.
1 cup brown sugar
2 Add eggs and vanilla. Mix for 1 minute longer. Stir in
flour, baking soda, and salt. Mix just until combined.
1/2 cup + 2 tablespoons sugar
Fold in chocolate chips.
2 large eggs
2 teaspoons vanilla 3 If time permits, wrap the dough tightly in plastic
wrap and chill for 24 hours. If not, scoop cookie
2 3/4 cups flour (may use all-purpose or 1 cup dough onto baking sheets. Top with fun toppings.
cake flour and 1 3/4 cups of all-purpose flour)
3/4 teaspoon baking soda 4 Bake for 8-11 minutes or until the edges just begin
to turn a light golden color. Remove from oven
3/4 teaspoon salt and let set for 5 minutes before removing from the
2 - 2 1/2 cups chocolate chips (semi-sweet or cookie sheet
mix of milk chocolate and semi-sweet)
Fun, favorite toppings (ex. sweet potato chips,
mint, cookie crisp)
Optional: add oatmeal, dried cherries, walnuts

and substitute chocolate chips for chunks to
recreate my father’s favorite cookie recipe
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Food with Friends
Snickerdoodles
To encourage people as they grow, to be present no matter how difficult, and
to show others that they are invaluable are just a few ways we can love our
neighbor. When I think of snickerdoodles and your TA class, I think of your love.
Prep: 15 Minutes Total: 25 minutes Yield: 35 Cookies Level: Easy
2¾ cups all-purpose flour 1 Preheat oven to 350 degrees and line a baking pan
with parchment paper or a non-stick baking mat.
2 teaspoons baking powder In a bowl, mix together dry ingredients - flour,
½ teaspoon salt baking powder, salt, and 1 teaspoon cinnamon; set
aside.
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, 2 In a mixer fitted with a paddle attachment, cream
together butter, granulated sugar and brown sugar.
room temperature
Next add vanilla extract and eggs one at a time,
1¼ cups granulated sugar mixing after each. Scrape down sides of the bowl
¼ cup dark brown sugar (light brown as necessary. With mixer on low-speed, gradually
sugar will work, too) add the bowl of dry ingredients and mix until
incorporated. Cover bowl with plastic wrap and
2 large eggs, room temperature place in freezer for 15 minutes to chill.
½ teaspoon pure vanilla extract
Cinnamon Sugar
3 To make the cinnamon sugar, mix sugar and
cinnamon in a bowl.
3 tablespoons granulated sugar

4 Measure about 1½ tablespoons of dough, roll into
a ball and then roll in cinnamon sugar and place
2½ teaspoons cinnamon
on prepared cookie sheet. Bake for 8-10 minutes).
Cookies will look puffy when they are done,
remove from oven and let cool slightly on baking
sheet then move to cookie sheet to cool
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Food with Friends
Breakfast Egg Muffins

Whenever Janet makes these muffins for brunch, I’m reminded of how vital a
balanced diet is, especially when concerning veggies. That being said however,
if you were an egg muffin, what type would you be?
Prep: 15 Minutes Total: 35 minutes Yield: 12 Muffins Level: Easy
12 large eggs 1 Preheat oven to 350°F . Lightly spray a 12-cup

capacity muffin tin with nonstick oil spray.
2 tablespoons finely chopped onion
Salt and pepper, to taste 2 In a large bowl, whisk together eggs and onion.
Season with salt and pepper, to taste.
Tomato Mozzarella Spinach
1/4 cup fresh spinach, roughly chopped

3 Add egg mixture halfway up into each tin of a
greased muffin tin. Divide the three topping
combinations into 4 muffin cups each.
8 grape or cherry tomatoes, halved
1/4 cup shredded mozzarella cheese
4 Bake for 20 minutes. Serve OR store in an airtight
container in the refrigerator for up to 4 days and
Bacon Cheddar reheat when ready to serve
1/4 cup cooked bacon, chopped

1/4 cup shredded cheddar cheese
Garlic Mushroom Pepper
1/4 cup sliced brown mushrooms

1/4 cup red bell pepper, diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon
minced garlic
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Food with Family
Lasagna Bolognese
Picking a favorite dish from DiAnioa’s is a lot like picking your favorite child;
they’re all just so delighful. The next few dishes remind me of shared plates and
a rainy, post-play but lovely evening in Pittsburgh with your family.
Prep: 15 Minutes Total: 4 Hours, 30 Minutes Yield: 8 Servings Level: Hard
INGREDIENTS
2 ounces diced pancetta, finely chopped 1/4 cup all-purpose unbleached flour
1 medium Spanish onion or yellow onion, Lasagna
finely chopped
1 stalk celery, finely chopped Enough lasagna noodles to make four layers in
a 13x9-inch baking pan with the lasagna pieces
1 carrot, finely chopped overlapping each other a little bit.
4 tablespoons unsalted butter Recommended 16 sheets of De Cecco brand Italian
11 ounces ground beef lasagna noodles.
4 ounces ground pork 1 cup freshly grated Parmesan cheese
4 ounces ground Italian sausage

1 freshly ground clove
Dash of freshly ground cinnamon
1 teaspoon freshly ground black pepper
2 pounds peeled and chopped tomatoes
(or one 28-oz can whole peeled tomatoes)
1 cup whole milk
1/2 teaspoon sea salt
Béchamel Sauce
2 cups whole milk

1/4 cup unsalted butter
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Food with Family
DIRECTIONS
BOLOGNESE MEAT SAUCE until the sauce begins to thicken. Add the
remaining milk slowly while stirring working it
1 Make the soffritto: Combine pancetta, onion,
celery, and carrot in sauté pan with butter and
into the thickened sauce. Continue to stir until
it comes to a boil.
cook over medium heat until onion turns pale
gold. 10 Season, stir: Season with some sea salt, and
continue stirring until the right consistency
2 Add the beef, pork, sausage to the soffritto,
and increase the heat to high; cook until
has developed. If any lumps form, beat them
out rapidly with a whisk until they dissolve.
browned. Remove from heat.
3 Sprinkle with the ground clove, cinnamon, and

pepper.
PREPARE THE LASAGNA
11 Cook the lasagna noodles: Preheat oven

4 Stir in tomatoes, bring to a simmer and reduce
the heat to medium. Cook over medium heat
to 375°F. Cook the lasagna according to
instructions. About 8 minutes in 6 quarts of
for 15 minutes. If you are using whole canned boiling salted water. Drain, rinse with cold
tomatoes, break them up as you add them to water.
the sauce.
12 Lay the individual lasagna noodles out on
5 Add milk and season with sea salt. Then
turn down the heat and let simmer for 2 and
kitchen towels, not touching, so they do not
stick together while you layer the casserole.
1/2 hours. Stir at least every 20 minutes.
Whenever the sauce simmers down to the 13 Layer the lasagna: Spread a little olive oil
point that it is sticking to the bottom of the pan, around the inside of a 13x9-inch baking pan.
just add 1/4 cup of water and scrape up the Make sure your baking pan is non-reactive
browned bits from the bottom and continue - pyrex or stainless steel. Do not use an
to cook. aluminum pan as it will react with the acidity of
the sauce and ruin the flavor.
BÉCHAMEL SAUCE
14 Put a layer of lasagna noodles down first.
6 Make the roux: Heat the milk until almost
boiling in a heavy bottomed sauce pan.
Layer on a third of the bolognese sauce, then
a third of the bechamel sauce.
7 In a separate pan melt the unsalted butter

with the flour over low heat. Stir rapidly with a
15 Sprinkle with grated Parmesan. Repeat two
more times. Top with a final layer of noodles
spoon. Cook this for 1 minute and then remove and sprinkle with grated Parmesan.
from the heat. (See Wikipedia on Béchamel
Sauce for more information on this sauce.)
16 Bake: Tent the casserole with aluminum foil.
Put lasagna into the middle rack of a pre-
8 Slowly add half the milk to the roux: Slowly
add half the hot milk to your butter and flour
heated 375°F oven. Bake for 20-30 minutes,
until the top begins to get lightly browned.
mixture. During this process stir constantly.
17 Remove from oven and let cool 5-10 minutes
9 Add remaining milk, thicken the sauce: Return
the milk, butter, flour mixture to low heat
before serving
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Food with Family
Porchetta e Rosemary Focaccia

In order to successfully recreate any DiAnioa’s dish from our weekend with your
family, you need an Italian grandmother. Seriously. None of these dishes exist
perfectly online which goes to show the specialness of DiAnioa’s once again.
Prep: 15 Minutes Total: 3 hours, 30 Minutes Yield: 10 Servings Level: Hard
4 1/2 lbs boneless pork belly ROSEMARY FOCACCIA

2 garlic cloves, finely chopped
1 Preheat oven to 200C. Combine flour and yeast
in a bowl, make a well in the centre, add oil, 1 cup
3 fresh bay leaves
lukewarm water and a pinch each of salt and sugar,
2 rosemary sprigs, finely chopped
mix well to combine. Knead on a lightly floured
10 black peppercorns, coarsely crushed surface until smooth (5-7 minutes).
in mortar and pestle
2 tbsp sea salt 2 Press into a lightly oiled 12 in x 8 in tray, cover and
stand until slightly risen (35-40 minutes). Scatter
1 1/2 oz olive oil with rosemary and sea salt, form indentations at
intervals with fingertips and bake until golden (25-
8 1/2 oz white wine
30 minutes).
Rosemary focaccia
3 Cool for 5 minutes in tray, remove and cool
completely on a wire rack, then slice foccacia into
3 cups “00” flour
even pieces.
3 1/4 teaspoon dried yeast
1 oz olive oil PORCHETTA
Pinch caster sugar

4 Reduce oven to 140C. Place pork belly skin-side
up on a work surface with longest side facing you,
2 tbsp rosemary leaves
then score skin in a fine cross-hatch pattern.
For scattering: sea salt flakes
5 Combine garlic, herbs and crushed pepper with
half the sea salt in a bowl then spread evenly over
pork belly. Turn pork belly over, roll away from
you to form a cylinder with skin-side out, then
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Food with Family
DIRECTIONS
6 tie at intervals with butcher’s twine. Drizzle

with oil and scatter with remaining sea salt,
massaging into the incisions.
7 Place in a deep roasting pan and roast for 1

hour. Increase temperature to 160C, cook for
30 minutes, then increase temperature to
180C for another 30 minutes.
8 Pour over wine and baste occasionally until

cooked through (30 minutes).
9 Remove from oven and rest. Remove twine,

thinly slice and serve immediately on top of
foccacia rosemary foccacia, making sure to
save pork drippings for dipping
WISH DISHES
This section is dedicated to every DiAnioa’s

dish I wish we could recreate from what we’ve
eaten but have been unable to find upon
scouring the internet. We may have to play
around for a while before we can successfully
recreate any of these treats ~
Italian “French” Toast
Roasted Carrot Bolognese Lasagna
Riccota and Almond Sacchettoni with

Roasted Kale, Garlic, and Spicy
Pepper Sauce
That Crazy Triangle Monolith of Spaghetti

Doused in Marinara Goodness
Pretty Much Everything, Sorry
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Food with Family
Breakfast Pizza
While our DiAnoia’s trip as a family was definitely the highlight of your parent’s
trip, our time at The Porch was important as it was one of the first, real
conversation’s I had with your father. And no Trump references!
Prep: 20 Minutes Total: 35 minutes Yield: 1 (12” - 14” Pizza) Level: Easy
2 tablespoons extra virgin olive oil 1 Preheat oven to 425˚F. Pour oil into a skillet and
place over medium-high heat. Add potatoes and
2 small new potatoes, diced sauté for 3 to 4 minutes. Add bell peppers and
1/4 cup diced green bell peppers continue to sauté for 3 to 4 minutes. Add thyme
and season with salt and pepper. Once potatoes
1/4 cup diced red bell peppers are fork tender remove from heat and set aside to
2 teaspoons minced thyme allow mixture to cool.
3 rashers cooked bacon, chopped
2 Lightly dust a clean surface with flour and roll pizza
1 cup part skim shredded mozzarella dough out into a 12 or 14 inch circle, about 1/4 inch
thick. Dust a baking sheet with flour and top with
3 large eggs, cracked into individual ramekins pizza dough.
1 (8 ounce) store bought pizza dough,
room temperature 3 Sprinkle 2/3 cup of cheese over the rolled pizza
dough and top with potato mixture and chopped
Salt and pepper to taste bacon. Top with remaining cheese.
Sliced chives
4 Carefully make 3 wells on the top of the pizza and
pour a cracked egg into each well. Lightly season
with salt and pepper and transfer pizza to the oven.
Bake for 10 to 12 minutes or until crust is golden
brown, cheese is bubbling and eggs are cooked
with a runny yolk.
5 Top pizza with sliced chives, slice and serve
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Food with Family
Potato and Cheese Perogies

Shaking my head in disbelief as platter after platter zoomed past, one particular
platter caught my attention; Matt’s French Onion Broiler Pan Burger. It was the
size of a small village! While not that recipe, your dish from that evening reminds
me of Pittsburgh, our time at the Union Grille, and L.L.A.M.A afterwards.
Prep: 90 Minutes Total: 1 Hour, 45 Minutes Yield: 30 Perogies Level: Easy
For the Dough FILLING
2 to 2 1/2 cups all-purpose flour 1 Make the filling by peeling the potatoes and fork
blending or ricing them (do not mash) into a large
1 large egg (room temperature)
bowl. Add the sautéed onion and farmer’s cheese
1 teaspoon salt and mix well. Season to taste with salt and pepper
and set aside.
1 cup water (lukewarm)
DOUGH
For the Potato-Cheese Filling
2 pounds russet potatoes (scrubbed and 2 Make the dough by placing 2 cups of flour in a large
bowl or on a work surface and make a well in the
boiled in their jackets)
center. Break the egg into it, then add the salt and
2 tablespoons onion (finely minced, sautéed lukewarm water a little at a time.
in 1 tablespoon butter)
8 ounces dry curd or farmer’s cheese (room 3 Bring the dough together, kneading well and
adding more flour or water as necessary. Divide
temperature; or ricotta)
the dough in half and cover it with a bowl or towel.
Optional: salt and pepper (to taste) Let it rest 20 minutes.
4 Assemble the pierogi on a floured work surface.

Roll out the dough thinly and cut with a 2-inch
round or glass. Spoon a portion of the filling into the
middle of each circle. Fold dough in half and pinch
edges together.
5 Gather scraps, re-roll and fill. Repeat with

remaining half of dough. Sprinkle a baking sheet
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Food with Family
DIRECTIONS
with flour and place the filled pierogi on it in a

single layer. Cover with a tea towel.
6 Cook the pierogi by bringing a large, low

saucepan of salted water to boil. Drop in
about six pierogi at a time. Return to the boil
and reduce heat. When the pierogi rise to the
surface, continue to simmer a few minutes
more.
7 Remove one with a slotted spoon and taste for

doneness. When satisfied, remove remaining
pierogi with a slotted spoon to a serving platter
that has been buttered so the dumplings don’t
stick.
8 Serve warm with caramelized onions or

skwarki (pork cracklings) or fried bacon
pieces, green onions, and a dollop of sour
cream, if desired
WISH DISHES
A few of the other dishes we ate at the Union

Grille with your family that we could look up to
make in the future ~
French Onion Broiler Pan Burger
The “Pittsburgher” Burger
Crispy Fried Chicken Sandwich with

Coleslaw and Waffle Fries
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Food with Family
German Meatballs
A beautiful tattered, taped up tapestry of time stained memories can never be
replaced, such as your families original German Meatball recipe. However, this
recipe, more than most, deserved a spot in this book. I hope I did it justice and
that this page too will gather those same traces of time that marked the original.
Prep: 10 Minutes Total: 30 minutes Yield: 24 Meatballs Level: Easy
1/2 pound ground round 1 Combine the first 8 ingredients in a bowl; stir well.
Shape mixture into 24 (1-inch) meatballs.
1/2 pound lean ground pork
1/4 cup dry breadcrumbs 2 Coat a large nonstick skillet with cooking spray;
place over medium heat until hot. Add meatballs;
1 1/2 tablespoons chopped fresh parsley cook 10 minutes or until lightly browned, stirring
1/4 teaspoon salt frequently. Remove from skillet; set aside.
1 teaspoon prepared mustard
3 Add garlic to skillet; saute 230 seconds. Add
1/2 teaspoon Worchestershire sauce wine; bring to a boil over medium heat, and cook 1
minute. Return the meatballs to skillet; cover
1 egg white, lightly beaten and cook 5 minutes or until done. Remove from
Vegetable cooking spray heat. Serve with favorite pasta, poppers and
partially garnish with extra parsley
2 garlic cloves, minced
1 cup Riesling or other slightly sweet
white wine
1/2 cup nonfat sour cream
1/4 teaspoon pepper
Optional: serve alongside poppers
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Food with Family
Chicken Tahini
The dish. The myth. The legend. The one and only fabled Chicken Tahini of
which tales are told and retold around fireplaces by young and old alike. Just
what makes this dish so special to the Spooner clan? Find out below!
3 tablespoons olive oil 1 Put oven racks in middle and lower thirds of oven
and preheat oven to 450°F.
1 teaspoons salt
1/4 teaspoon black pepper 2 Pat chicken dry and sprinkle all over with 1/2
teaspoon salt and remaining 1/4 teaspoon pepper.
4 skinless boneless chicken breast halves Heat remaining 2 tablespoons oil in a 12-inch heavy
(3 to 4 lb total) ovenproof skillet (not nonstick) over moderately
1/3 cup well-stirred tahini (Middle Eastern high heat until hot but not smoking, then brown
sesame paste) chicken, turning over once, until golden, about 6
minutes total. Transfer skillet to middle of oven and
1/3 cup water roast until just cooked through, about 5 minutes.
2 tablespoons fresh lemon juice
1 teaspoon sugar 3 While chicken roasts, purée tahini, water, lemon
juice, sugar, garlic, and remaining 1/2 teaspoon
1 garlic clove, minced salt in a blender until smooth, about 1 minute. (Add
more water if sauce is too thick.)
Optional: roasted vegetables or cold,
cucumber salad
4 Plate chicken with choice of roasted vegetables or
cold cucumber salad. Drizzle some of sauce on top
and serve with remaining sauce on the side
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Food with Family
Chicken Noodle Soup

Some dishes make your tummy happy, but this one has magical powers, much
like Kamek from Paper Mario, but uses them to heal all ailments. During the cold
of winter, one bowl of this is all you need to fight all seasonal evils.
Prep: 15 Minutes Total: 1 Hour Yield: 10 Servings Level: Easy
2-1/2 pounds bone-in chicken thighs 1 Pat chicken dry with paper towels; sprinkle with 1/2
teaspoon pepper and salt. In a 6-qt. stockpot, heat
1-1/4 teaspoons pepper, divided oil over medium-high heat. Add chicken in batches,
1/2 teaspoon salt skin side down; cook until dark golden brown,
3-4 minutes. Remove chicken from pan; remove
1 tablespoon canola oil and discard skin. Discard drippings, reserving 2
1 large onion, chopped tablespoons.
1 garlic clove, minced
2 Add onion to drippings; cook and stir over medium-
high heat until tender, 4-5 minutes. Add garlic;
10 cups chicken broth
cook 1 minute longer. Add broth, stirring to loosen
4 celery ribs, chopped browned bits from pan. Bring to a boil. Return
4 medium carrots, chopped chicken to pan. Add celery, carrots, bay leaves and
thyme. Reduce heat; simmer, covered, until chicken
2 bay leaves is tender, 25-30 minutes.
1 teaspoon minced fresh thyme or 1/4
teaspoon dried thyme 3 Transfer chicken to a plate. Remove soup from
heat. Add noodles; let stand, covered, until noodles
3 cups uncooked kluski or other egg noodles are tender, 20-22 minutes.
(about 8 ounces)
1 tablespoon chopped fresh parsley 4 Meanwhile, when chicken is cool enough to
handle, remove meat from bones; discard bones.
1 tablespoon lemon juice Shred meat into bite-sized pieces. Return meat
to stockpot. Stir in parsley and lemon juice. Adjust
seasoning with salt and remaining 3/4 teaspoon
pepper. Discard bay leaves. Serve while hot
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Food with Family
Chicken and Dumplings

Hours into their journey, our wearied travelers turn to one another as a whisper
carried along the wafting wind passes from their lips, “What if no one likes it?”
While previous attempts to create this dish may have sapped our hero’s of their
strength and willpower, the recipe below should alleviate some of these issues.
Prep: 10 Minutes Total: 45 Minutes Yield: 6 Servings Level: Medium
6 tablespoons butter 1 In a large pot, melt butter over medium-high heat.

Add onion, carrots and celery. Cook for 5 minutes,
1 cup chopped yellow onion until vegetables being to wilt. Add garlic and cook
1 cup matchstick carrots for 1 minute more. Add flour and stir to combine.
Cook for 1 minute. Add evaporated milk and
1 cup diced celery chicken stock and stir quickly. Bring to a boil and
4 cloves garlic, minced add chicken, thyme, black pepper and salt. Let
simmer, uncovered, while you make dumplings.
3 tablespoons all purpose flour
12 oz (1 can) evaporated milk 2 In a large bowl, whisk together flour, baking
powder, pepper, salt and thyme. Make a well in the
32 oz (1 quart) chicken stock center of the flour mixture and pour the milk and
4 cups shredded cooked chicken butter into the center of it. Using a wooden spoon
(or rubber spatula), stir together until dough ball
1 tablespoon fresh thyme forms. If your dough seems too dry, you can add an
Black pepper and salt to taste extra tablespoon of milk.
Homemade Dumplings
3 Using a large cookie scoop, scoop dough and drop
into the simmering soup. Place them around the
2 cups all purpose flour pot, not all in the same place. Once all dumplings
1 tablespoon plus 1 teaspoon, baking powder have been added, gently press them down so the
soup runs over just the tops of them.
1 teaspoon freshly cracked black pepper
1 teaspoon salt 4 Place the lid on your pot and lower heat to a low
simmer. Cook for 15 minutes. Gently stir the soup
1 tablespoon fresh thyme and cut one dumpling in half to make sure they
3/4 cup (6 oz) whole milk are cooked through. If the dumplings are cooked
through, serve hot
4 tablespoons butter, melted
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Food with Family
Spinach Balls
His eyes glance down and up, and back down and up, looking around his family
for confirmation or maybe approval. “Well there’s 50 of them and 4 of us so...”
Well there were 50. Soon there were none.
Prep: 15 Minutes Total: 45 Minutes Yield: 24 Balls Level: Easy
3 eggs beaten 1 Preheat your oven to 350 degrees. Grease a

baking sheet and set aside.
1 (10 oz) package frozen chopped spinach
thawed and drained well
2 Combine all of the ingredients in a large bowl.
6 tbsps butter melted
1 tsp garlic powder 3 Using a medium cookie scoop, make 1 inch balls.
Place them on the baking sheet. And bake for 30
1/4 tsp ground thyme minutes or until they are golden brown
1 1/2 cups Italian seasoned breadcrumbs
1 cup grated parmesan cheese
1/2 yellow onion diced very small
Salt and pepper (to taste)
42 43
FOOD WITH EACH OTHER
Emily,
By far the longest of the sections, and by

far my favorite, if that’s even possible to
say, is the following section that has to do
with just us, “Food with Each Other.”
From inside the claustrophobic walls of

our Morewood cooking haven to outside
the colossal heights of the Cathedral of
Learning, my time spent with you with
a pan in our hands or a meal on our laps
has been invaluable. As we grow older,
wiser, and better at cooking, or hopefully
at least two of those three, I am excited
to see this section grow as we continue to
use food to reach out to one another and
to others.
I truly believe that this time we

spent learning the extremely humble
beginnings of how to cook, serve, and
provide hospitality for one another and
others, will help us in wonderful ways
in the future as we grow alongside other
couples, minister to friends, and begin
raising children. After contemplating
and wrestling with the idea of making
this entire section dedicated to every
known variation of homemade cheesy
pasta, garlicky pizza, and grilled cheese
known to man, I settled into reality
and chose the following recipes I felt
best represented our time together last
summer and semester. I love you Emily
44 45
45
Food with Each Other
Cookie Butter
These cookies never last long so I thought it would be wise for us to have a
recipe of how to make them home-made style if we ever run out. You know, just
in case. Never know when you might need one, or two...or twenty four.
Prep: 25 Minutes Total: 45 Minutes Yield: 24 Cookies Level: Easy
Cookie Butter COOKIE BUTTER
8 ounces cookies, sealed in a sturdy

zip-top bag
1 Crush the cookies into coarse granules, then
transfer to a food processor (or blender) and pulse
until you have a fine powder. Slowly drizzle in the
1/2 cup vegetable oil
vegetable oil, then add the water and blend until a
1/4 cup of water paste forms.
1/2 cup powdered (confectioner’s) sugar
2 Add the powdered sugar gradually, scraping
down the sides of the blender every so often to
Cookies
incorporate it in. Add more water as necessary until
1/2 cup (1 stick) unsalted butter (room desired consistency is reached.
temperature)
COOKIES
1/2 cup sugar, plus extra for rolling (rolling in
sugar optional)
3 In a bowl combine your dry ingredients; flour,
baking powder, baking soda, & salt. Set aside.
1/2 cup packed light brown sugar
In a separate large bowl combine cookie butter &
1 large egg (room temperature) butter and beat on medium speed with a handheld
1 and 1/4 cup all purpose flour electric mixer or in your stand mixer fitted with a
paddle attachment, beat just until combined.
1/2 teaspoon baking powder
1/2 teaspoon baking soda 4 Scrape the sides of the bowl and add in both sugar
and light brown sugar and beat on medium speed
1/4 teaspoon salt until combined. Add in egg and vanilla and mix until
2 teaspoon vanilla thoroughly combined.
1/2 teaspoon cinnamon

5 Slowly add in dry ingredients, as you mix
46 47
DIRECTIONS
everything together you’ll notice the dough

will become dry and a little crumbly, this is
fine. Mix everything together until thoroughly
combined and you have a dry, slightly crumble
cookie dough.
6 Scoop the cookie dough into balls and place

them in a lined baking sheet. Chill then in the
refrigerator overnight, or freeze them for at
least 4 to 6 hours.
7 Preheat oven to 375 degrees. Line a baking

sheet with parchment paper or lightly spray
with non stick cooking spray. Roll cookie
dough in sugar (optional) and place them on
the baking sheet. Bake for 8 to 9 minutes.
8 Allow cookies to cool for a few minutes

before transferring them to a wire rack to cool
completely. Use a fork to make a criss-cross
design (optional) in the center of the cookie,
center will seemed underbaked but it will firm
up as they cool
48 49
Sweet Potato Chips

One word: addicting. The most reliable and semi-healthy of all the snacks
we would pick up this year at Aldi’s, these chips paired with taro, battata, and
parsnips were always a hit.*
Prep: 10 Minutes Total: 2 Hours, 10 Minutes Yield: 2 Servings Level: Easy
2 organic (~150 g each) sweet potatoes 1 Preheat oven to 250 degrees F (121 C) and position
oven rack in the center of the oven.
2 Tbsp olive oil
Optional: 1/4 tsp sea salt 2 Rinse and dry your sweet potatoes thoroughly and
slice them as uniformly thin as possible. If you have
*Can substitute sweet potatoes for any of a mandolin, use it. Otherwise, use a very sharp
these other root vegetables knife to get these uniformly thin. Know that chips
that are too thick in parts won’t crisp up all the way.
Still delicious, just not “chip” crispiness.
3 Toss slices in a touch of olive oil to lightly coat,

then sprinkle with salt. Lay out in a single layer
on a baking sheet and bake for about 2 hours,
flipping chips once at halfway point to ensure even
cooking.Rotate for more even cooking (optional
but recommended).
4 Remove once crisp and golden brown. Some may

feel a little tender in the middle but take them out
and let them rest for 10 minutes or so to crisp up
before sampling. Serve immediately
*Couldn’t find a recipe for white bean chips unfortunately, but these will do the trick
50 51
Fruit Leather
While not a constant staple in our diet, I always love the suprise fruit strip snack
that would somehow make its way into my hand whenever they were present in
your room. This recipe is a great use for old or aging fruit as well!
Prep: 20 Minutes Total: 9 hours Yield: 1 Sheet Level: Medium
INGREDIENTS 4 Taste the fruit and determine what and how much
sugar, lemon juice, or spices to add. Add sugar in
small amounts (1 Tbsp at a time if working with 4
Fresh fruit (apricots, peaches, plums, berries, cups of fruit), to desired level of sweetness.
apples, pears, grapes)
Water 5 Add lemon juice one teaspoon at a time to help
brighten the flavor of the fruit. Add a pinch or two of
Lemon juice cinnamon, nutmeg, or other spices if wanted.
Sugar (if needed)
6 Continue to simmer and stir until any added sugar
is completely dissolved and the fruit purée has
Optional: spices such as cinnamon and nutmeg
thickened, another 5 or 10 minutes (or more).
DIRECTIONS 7 If you are working with grapes - strain the juice out
of the mashed grapes to make grape juice. Force
what is left behind, after straining, through a food
mill, to make the purée for the next step.
1 Rinse and prepare the fruit. For stone fruit,
take out the pits, chop the fruit. With apples
or pears, peel and core them, then chop. 8 Put the purée through a food mill or chinoise.
Alternatively purée it thoroughly in a blender or
De-stem grapes.
food processor. Taste again and adjust sugar/
lemon/spices if necessary. The purée should be
2 Taste the fruit before proceeding. Note how
sweet the fruit is. If very sweet you will not
very smooth.
need to add any sugar. Place fruit in a large
saucepan. Add a half cup of water for every 9 Line a rimmed baking sheet with sturdy plastic
wrap (the kind that is microwave safe). Pour out the
4 cups of chopped fruit.
purée into the lined baking sheet to about an 1/8 to
1/4 inch thickness.
3 Bring to a simmer, cover and let cook on a
low heat for 10-15 minutes, or until the fruit
is cooked through. Uncover and stir. Use a 10 Place the baking sheet in the oven, try to keep any
plastic wrap from touch the sides of the oven or the
potato masher to mash the fruit in the pan.
52 53
DIRECTIONS
oven racks. Also try to make sure that the

plastic wrap hasn’t folded back over on top
of the purée. If this happens, the purée won’t
dry out.
11 Heat the oven to a low 140°F. If you have a

convection setting, use it, it will speed up the
process and help dry out the purée. Let dry
in the oven like this for as long as it takes for
the purée to dry out and form fruit leather.
12 We usually keep it in the oven overnight, so

about 8-12 hours. The fruit leather is ready
has a smooth, non-sticky surface.
13 When the fruit leather is ready, you can

easily peel it up from the plastic wrap.
To store it, roll it in its plastic wrap, put it
in an airtight container and store in the
refrigerator or freezer
54 55
Roasted Squash Seeds

His hand plunges into the cavity in his helpless victim’s chest, ripping loose the
plunder within. “Don’t let anything go to waste!” he yells to his companion. His
companion stares in stunned silence as the squash sputters its spirit skyward.
1 cup winter squash seeds 1 Preheat the oven to 275 degrees F. Line a baking
sheet with parchment paper or aluminum foil.
1 tablespoon olive oil
1/2 teaspoon salt (to taste) 2 After removing the seeds from the squash, rinse
with water, and remove any strings and bits of
squash. Pat dry, and place in a small bowl. Stir the
olive oil and salt into the seeds until evenly coated.
Spread out in an even layer on the prepared baking
sheet.
3 Bake for 15 minutes, or until seeds start to pop.

Remove from oven and cool on the baking sheet
before serving
56 57
Chewy Granola Bars

Although my role as an RA this past summer was tough at times, every time I
got a package notification, without fail, a huge grin would run from ear to ear.
When these came in especially, it was all I could do to eat them all in one sitting.
Prep: 20 Minutes Total: 30 Minutes Yield: 12 Bars Level: Easy
2 1/2 cups old fashioned rolled oats 1 Heat oven to 350 degrees F. Line bottom and sides
of a 8-inch or 9-inch square pan with aluminum
1/2 cup whole almonds, coarsely chopped foil. Then lightly oil or spray with cooking spray.
1/3 cup honey Add oats and almonds to a small baking sheet
then bake 5 minutes, stir and bake another 3 to
1/4 cup unsalted butter, cut into pieces 5 minutes until lightly toasted. Transfer to a large
1/4 cup packed light brown sugar bowl.
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 Combine butter, honey, brown sugar, vanilla extract
and the salt in a small saucepan over medium heat.
Cook, stirring occasionally until butter melts and
1/2 cup dried cranberries, coarsely chopped the sugar completely dissolves.
1/4 cup plus 2 tablespoons chocolate chips
Emily’s Tropical Variant

3 Pour butter mixture in to bowl with toasted oats
and almonds. Mix well. Let cool about 5 minutes
then add cranberries and a 1/4 cup of the mini
Substitute ½ cup dried cranberries for ½ cup chocolate chips. Stir to combine. Transfer oat
dried mango and pineapple mixture to lined pan then use a rubber spatula or
damp finger tips to firmly press the mixture into
Substitute ¼ cup of the almonds for cashews
the pan. (Press hard here). Scatter remaining 2
Substitute a few spoonfuls of oats for coconut tablespoons of chocolate chips over pressed
(partially toasted) granola mixture then use a rubber spatula to gently
press them into the top.
4 Cover then refrigerate at least 2 hours. Remove

block of granola mixture from pan then peel away
aluminum foil. Cut into 12 bars. Store bars in an
airtight container for up to one week
58 59
Blueberry Muffins
John 13: 35, “By this everyone will know that you are my disciples, if you love
one another.” Not only myself, but also my family, think of this verse when they
think of the way you have loved and cared for me this summer and semester.
Prep: 15 Minutes Total: 40 Minutes Yield: 12 Muffins Level: Easy
1 1/2 cups all-purpose flour 1 Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
1/2 cup white sugar
1/2 teaspoon salt 2 Combine 1 1/2 cups flour, 3/4 cup sugar, salt and
baking powder. Place coconut oil into a 1 cup
2 teaspoons baking powder measuring cup; add the egg and enough milk
1/3 cup coconut oil to fill the cup. Mix this with flour mixture. Fold in
blueberries.
1 egg
1/3 cup milk 3 Fill muffin cups right to the top, and sprinkle with
crumb topping mixture.
1 cup fresh blueberries
1/2 cup white sugar 4 Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup
butter, and 1 1/2 teaspoons cinnamon. Mix with
1/3 cup all-purpose flour fork, and sprinkle over muffins before baking.
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon 5 Bake for 20 to 25 minutes in the preheated oven, or
until done
60 61
Lancastrian Drinks
Gaze darts. Brakes squeel. Tires 180° as Langston whips the grey mini-van
around at their first sighting of the highly, sought-after sign advertising amish
liquid gold; Meadow Tea. It’s not summer in Lancaster without Meadow Tea!
Prep: 15 Minutes Total: 3 Hours, 15 Minutes Yield: 14 Servings Level: Easy
Meadow Tea MEADOW TEA
3 1/2 (14 cups) quarts water 1 Boil water in a large pot. Rinse mint leaves in a
colander- keep whole. Add mint to pot of boiling
2 packed cups fresh mint
water. Cover pot, remove from heat and let steep
1/2 - 3/4 cup sugar for 2 1/2 - 3 hours.
Amish Root Beer

2 Remove whole mint leaves with a slotted spoon.
Let leaves drain and dry in colander. Leaves can be
3 cups water (warm) reused once for another batch of tea.
3/4 cups granulated sugar
2 tablespoons root beer extract
3 Pour tea through a fine screen or sifter into your
storage container. Stir in sugar to taste. Start
1 1/2 teaspoons yeast with the lower amount of sugar and add in any
additional sugar until you reach desired sweetness.
Refrigerate, serve cold
AMISH ROOT BEER
1 Mix all ingredients together and pour into a jug.
2 Seal the jug at set in the sun for 3 hours or more.
3 Refrigerate overnight and serve cold
62 63
Hot Chocolate
Gyro in one hand, hot chocolate in the other. Friends on one side, hot chocolate
on the other. End of finals, beginning of finals. No matter the ups or downs of the
day, hot chocolate provided comfort and warmth throughout our fall semester.
2 cups whole milk 1 Combine milk and sugar in a small saucepan and
place on the stovetop over medium heat.
2 tbsp sugar
4 oz bittersweet chocolate chopped (just
under 1 cup measured)
2 While the milk is heating place the chopped
chocolate in the microwave and heat for 30
seconds. Take the chocolate out and stir it. Return
Optional: splash of vanilla extract to microwave and heat for another thirty seconds,
Optional: homemade whipped cream remove and stir.
Optional: angel food cake marshmallows
Optional: hazelnut pirouette
3 Continue to heat and stir the chocolate in 30
second intervals until just melted.
4 When the milk reaches the scalding point (180

degrees F, with bubbles on the side), turn off the
heat and add the melted chocolate, whisking to
combine. Add the vanilla extract now, if desired.
5 Top with whipped cream or angel food cake

marshmallows if using, and serve hot, preferrably
using a hazelnut pirouette as a stirrer and straw
64 65
Chai Tea Latte

Tired after a long final day and semester at Scott Hall. A few minutes after
arriving to my dorm, a knock. Cherished Emily stands in the doorway holding a
beverage. After an exchange of smiles, all is better. I am at peace.
2 chai tea bags 1 Place the tea bags, cinnamon, ginger and allspice
in the coffee filter of a drip coffeemaker. Add water;
1 teaspoon ground cinnamon brew according to manufacturer’s directions.
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice 2 Meanwhile, in a small saucepan, combine the
milk, brown sugar and creamer. Cook and stir over
1 cup water medium heat until heated through and sugar is
dissolved. Pour milk mixture into mugs; stir in tea.
1 cup milk
1/4 cup packed brown sugar 3 If desired, dollop with whipped topping and
sprinkle with nutmeg, and serve hot
2 tablespoons refrigerated french vanilla
nondairy creamer
Optional: Whipped topping and ground nutmeg
66 67
Chocolate Dipped Macaroons

“She’s a keeper. You have my blessing, she’s a very special young lady. One in
a million.” These were the words my father said upon opening his Christmas
present this year. I don’t agree with him on everything, but on this I do.
Prep: 20 Minutes Total: 45 Minutes Yield: 26 Macaroons Level: Easy
1 14-oz bag sweetened flaked coconut 1 Preheat the oven to 325°F. Set two oven racks near
the center of the oven. Line two baking sheets with
7/8 cup sweetened condensed milk parchment paper.
1 teaspoon vanilla extract
2 large eggs whites 2 In a medium bowl, mix together the coconut,
sweetened condensed milk and vanilla extract. Set
1/4 teaspoon salt aside.
4 ounces semi-sweet chocolate, chopped
3 In the bowl of an electric mixer, beat the egg whites
and salt until stiff peaks form. Use a large rubber
spatula to fold the egg whites into the coconut
mixture.
4 Using a mini ice cream scoop or two spoons, form

heaping tablespoons of the mixture into mounds
on the prepared baking sheets, spacing about 1
inch apart. Bake for 23 to 25 minutes, rotating the
pans from top to bottom and front to back, until the
tops and edges are golden. Let cool on the pans
for a few minutes, then transfer to a wire rack to
cool completely.
5 If dipping the macaroons in chocolate, melt the

chocolate in a microwave-safe bowl at medium
power, stopping and stirring at 30 second intervals,
until just smooth and creamy. Dip the bottoms of
the macaroons in the chocolate, and return to the
lined baking sheets
68 69
Pirouette Cookies
How did Emily turn three pirouette cookies into two? All it takes is one walk
down the hallway to my room for this magical dissapearing act to occur.
Prep: 15 Minutes Total: 25 Minutes Yield: 30 Cookies Level: Medium
INGREDIENTS on the parchment. Flip the parchment paper

upside-down so that the batter will not directly
touch the pencil marks.
2 large egg whites
1/2 cup sugar 4 Using about 2 teaspoons of batter per rectangle,
spread batter to fill the rectangles on the
6 tablespoons unsalted butter melted parchment. They should be thin enough to see
and cooled through. Bake just until the edges of the cookies
start to brown (about 9 minutes).
1/2 cup cake flour
1 teaspoon vanilla extract 5 Remove from the oven and very quickly (within 15
seconds) roll up one cookie to look like a cigar. If
1/2 teaspoon almond extract you are super fast, you can pipe a line of Nutella
1/4 cup cocoa powder before rolling (you may need to thin it a little with
water to get it to go through the piping bag). Dust
1/3 cup Nutella cooled cookie with a little cocoa powder.
DIRECTIONS 6 Place the rest of the tray in the oven for a minute
so that the next cookie will be soft enough to roll.
Remove, roll, dust, and repeat until the whole tray
is done.
1 Preheat oven to 350 F. In a small mixing
bowl, mix egg white and sugar together
with a fork until smooth and blended. 7 Continue making cookie sheets of batter until you
have used all of the batter.
If you were unable to fill the cookies prior to rolling,
2 Add the melted butter, cake flour, and
extracts and mix until all of the flour is
cover a chopstick or wooden skewer with Nutella,
slide it into cooled cookies, and wiggle it around to
incorporated. The mixture will be smooth coat the inside edges of the cookie
and shiny.
3 Line a baking sheet with parchment paper.

Pencil no more than six 5” x 2” rectangles
70 71
Chocolate Swirl Buns

From a song titled Nemesis by Benjamin Clementine,“If chewing were to tell
you how much I cared, I’d probably be wearing dentures by now.” What a
summary of our semester, of which these “brioche” buns played an integral role.
Prep: 30 Minutes Total: 1 Hour, 15 Minutes Yield: 12 Buns Level: Medium
1/2 cup milk, warm to touch 1 To prepare the dough, in the large mixing bowl,
sprinkle yeast over the warm milk. Let sit for 10
1 1/2 teaspoons active dry yeast minutes.
1/4 cup granulated sugar
1 large egg, room temperature 2 In a small bowl, whisk sugar and egg until
combined. Then slowly whisk in the yeast mixture.
2 cups all purpose flour In a mixer fitted with a paddle attachment, mix flour
and salt. Run mixer on low and add egg mixture,
1/2 teaspoon salt mix until combined. Add butter and mix until
3 tablespoons unsalted butter, incorporated.
room temperature
Filling
3 Switch to a dough hook, let it knead the dough for
10 minutes on low speed. The dough will become
sticky and stringy.
225 grams dark chocolate, roughly chopped
1/2 teaspoon salt 4 Cover the bowl with a tea towel and let sit in a
warm place for an hour to rise.
1/4 cup granulated sugar
FILLING
3 tablespoons unsalted butter,
room temperature
5 To prepare the filling, pulse chocolate, salt and
sugar in a food processor until the chocolate
is very finely chopped with some parts almost
powdery. Add butter and pulse machine until it’s
distributed throughout the chocolate. Set mixture
aside.
6 When the dough is risen, move it to a lightly floured
72 73
DIRECTIONS
surface and gently deflate it. Roll dough into a

big rectangle, about 12 inches on the short end
and 20 inches on the long end.
7 Evenly sprinkle the chocolate mixture over

the dough.
8 Roll the short side of the rectangle tightly

toward the other short end, forming a 12-inch
log. Pinch the seam together at the end.
Slice it into 1-inch slices. Place the sliced rolls
in a well greased muffin tins. Cover and allow
to rise in a warm place for 30 minutes.
9 Preheat oven to 350F, and bake the rolls for 15

to 20 minutes, until golden brown. Serve warm
or in room temperature
74 75
Angel Food Cake

You can infer a lot about a person’s personality by the food’s they prefer to
make. I prefer to cook light, but often cook heavy, hearty meals. And you prefer
Angel Food Cake - light and sweet, just like an angel.
Prep: 20 Minutes Total: 2 Hours, 20 Minutes Yield: 1 Cake (10-inch) Level: Medium
1 cup (4 oz) cake flour 1 Position a rack in the lower middle of the oven and
preheat to 325°.
1 3/4 cups (14 oz) sugar
12 egg whites, at room temperature

2 In a small bowl, sift together the flour and 1/4 cup
of the sugar. Set aside. In a large bowl, using an
electric mixer on medium speed, beat together
1 teaspoon cream of tartar the egg whites, cream of tartar, and salt until the
mixture is opaque and foamy and the cream of
1/4 teaspoon salt tarter is dissolved, about 1 minute. On medium-high
speed, continue to beat until the whites look white
2 teaspoons pure vanilla extract and shiny and hold soft peaks, 2-3 minutes. On
medium speed, add the remaining 1 cup sugar, a
1/2 teaspoon pure almond extract little at a time. Then continue to beat until still peaks
form, about 2 minutes. Add the vanilla and almond
Fun, favorite toppings extracts and beat on medium speed for 1 minute.
3 On low speed, add one-third of the flour mixture

and beat just until well incorporated. Add the
remaining flour mixture in 2 batches and beat until
incorporated. The batter will look soft and fluffy.
4 Using a large rubber spatula, scrape the batter into

a 10-inch angel food cake pan or other tube pan,
preferably with a removable bottom, then gently
smooth the top of the batter with the spatula.
5 Bake the cake undisturbed for 40 minutes. If the

top looks set and is lightly browned, touch it gently.
76 77
DIRECTIONS
If it feels firm, insert a thin wooden skewer
or toothpick near the center of the cake,
equidistant from the pan sides and the tube. If
it comes out dry, the cake is done. If it comes
out wet or with crumbs clinging to it, bake for 5
minutes longer and chec k again. Repeat this
test until the cake is done. It will probably take
a total of 50 minutes.
Remove the cake from the oven, if the pan

6 has feet, invert it onto a wire rack, resting the
feet on the wires. If the pan does not have
feet, invert the pan onto the neck of a full wine
bottle. Let cool until the cake and the pan are
cool to the touch, about hour.
Run a knife around the sides of the pan and

7 the tube to loosen the cake sides. Invert a
large plate over the pan, and invert the plate
and pan together. Lift off the pan, then invert
the cake onto a wire rack. Let the cake cool
completely on the rack before serving. Best
served with whipped cream and strawberries
or made into mini marshmellows for hot
chocolate during the winter
78 79
Cacio y Pepe
From the real thing at DiAnioa’s to our cheesy, garlicky, late-night alternatives
in the small kitchen in Morewood, not many other dishes remind me of you like
this one. I know that this dish will be a taste of comfort for a long time to come.
12 ounces thick-cut dry pasta 1 In a pan just wide enough to hold the pasta, place
enough water to fill the pan 1 inch from the bottom.
Kosher salt
Season the water with a pinch of salt and bring to
30 turns freshly ground black pepper, on a boil. Spread the pasta in the pan and cook over
the coarsest setting, plus more for serving medium-high heat, stirring occasionally to prevent
the pasta from sticking together. Allow the pasta
1/3 cup grated Pecorino-Romano cheese,
water to reduce; do not add more, as you want the
plus more for serving
starchy water to be minimal when the remaining
2 tablespoons high-quality extra-virgin ingredients are added.
olive oil, plus more for serving
2 Meanwhile, add the coarse black pepper to a
separate small pan over medium heat. Toast a
minute or two until fragrant.
3 Once the pasta is al dente and the pasta water

has reduced so only a slight coating remains at
the bottom of the pan, turn off the heat and add
the toasted ground black pepper and Pecorino-
Romano. Stir and toss vigorously until both
ingredients are well incorporated into the pasta.
Toss in the olive oil and season with salt.
4 Transfer the pasta to a large bowl and garnish with

more black pepper, Pecorino-Romano and extra-
virgin olive oil
80 81
Breakfast Burritos & Strata

Carbs. Those devilish fiends. Taste so good but do no good. These dishes are
not only a tribute to our first few weeks this semester but also to our strictly
platonic love affair with these beautiful but diabolical creatures we call carbs.
Prep: 15 Minutes Total: Up to 1 Hour Yield: Varies Level: Easy
Burrito BURRITO
1 pound bulk pork sausage

1 In a large skillet, brown sausage. Drain, reserving
2 tablespoons drippings. Saute the onion, green
1 small onion, chopped
pepper and mushrooms in drippings until tender.
1/2 green pepper, chopped
1 tablespoon butter 2 In another skillet, melt butter over medium-high
heat. Add eggs; cook and stir until set.
6 large eggs, beaten
8 flour tortillas (8 inches), warmed 3 Divide sausage mixture among tortillas; top with
eggs and cheese. Fold bottom of tortilla over filling
1 cup shredded cheddar cheese and roll up. Serve with salsa if desired
Optional: salsa, mushrooms
STRATA
Strata
1 Heat oven to 400° and line a 9 in. x 13 in. baking pan
with parchment paper or oil.
5-6 cups crusty bread (12 slices)
2 cups cooked greens 2 Combine dry ingredients (bread, greens, onions,
cheese, and meat) in one bowl. Combine wet
1/2 cup sauteed onions
ingredients (eggs, chicken broth or milk, and oil) in
2 cups cheese a seperate bowl. Bring ingredients together and stir
until loosely incorporated.
2 cups ham or pork sausage
6 eggs 3 Spread evenly into baking pan and cook for 45 - 50
minutes. Serve hot with salsa, favorite hot sauce, or
1 1/2 cups chicken broth or milk
sour cream
1/4 cup oil
82 83
Chicken Taco Bowl

“Ahhhhh!!!” A scream rings down the hall as I come running to check in on Emily.
“What happened? Another nightmare?” Emily nods and struggles to regain her
breath as she faintly mutters, “The grease. From the beef... It was alive!!!”
Prep: 15 Minutes Total: 45 Minutes Yield: 4-6 Servings Level: Easy
Chicken 1 Place the chicken breasts in a large saucepan and

season them liberally with salt and pepper. Cover
1 lb boneless, skinless chicken breasts
them completely with water by about an inch.
1 teaspoon chili powder
1 teaspoon ground cumin 2 Bring the water to a boil, and then reduce the heat
so the water is simmering. Cook for 10-14 minutes,
1 teaspoon ground coriander depending on the size of your chicken breasts.
1 teaspoon smoked paprika
1 teaspoon onion and garlic powder
3 Remove the chicken breasts from the water, allow
to rest for at least 10 minutes before slicing or
shredding. Drain the water from the pot and return
1 teaspoon kosher salt
it to the stovetop. Once all the chicken is shredded,
A couple teaspoons of olive oil add it back to the pot with a drizzle of oil (maybe 1
teaspoon or so) and the spices. Toss to evenly coat
Extremely optional: replace chicken with beef
everything and then turn the heat on low. Cook
until everything is warmed through and the spices
Bowls
are aromatic.
Juice of 1 lime
½ cup ranch dressing
4 In a bowl, whisk together the lime juice, ranch
dressing, and yogurt. Season, to taste, with a
½ cup plain Greek yogurt little salt. In serving bowls, layer brown rice, the
shredded taco chicken, and sauteed peppers and
Cooked brown rice onions. Top with shredded lettuce, tomatoes, and
Sauteed onions and bell peppers scallions. Drizzle with the lime ranch sauce and
serve or keep in airtight containers for later
Shredded lettuce, chopped tomatoes,
and scallions
84 85
Cashew Chicken
Week after week of futile attempts at healing the wounds left by the nearly fatal
chicken bone incident and no results. Until one day, this dish came along and
my life was forever changed. BEST.MEAL PREP. EVER. There, I finally said it.
1 lb skinless chicken tenders (cubed) 1 In a bowl, toss together the cubed chicken, 1
tablespoon of flour, black pepper, and garlic.
2 tbsp flour (divided)
1 tbsp olive oil 2 Heat the olive oil in a large skillet or wok and once
hot, add the tossed chicken. Stir-fry in the skillet for
1 tsp minced garlic
7-8 minutes over medium-high heat.
1/4 tsp black pepper
1/2 cup roasted cashews 3 Meanwhile, whisk together the sauce ingredients
in a small bowl and prepare the veggies.
1/2 cup coconut aminos
2 tbsp rice vinegar 4 After the chicken has cooked 7-8 minutes, add the
sauce, the other 1 tablespoon of flour, veggies, and
1 tbsp sugar cashews to the skillet.
1 tsp sesame oil
1/2 tsp pureed ginger
5 Reduce the heat to low and stir-fry for another 5-8
minutes until the veggies soften and the chicken is
thoroughly cooked through.
1 cup sliced bell peppers
1 cup sliced snow peas 6 Serve with white rice, and more chopped scallions
and cashews, if desired
1/3 cup chopped celery
1/3 cup chopped scallions
86 87
Butternut Squash Lasagna

I used to miss our Sunday adventures a lot this semester. That is until I realized
that missing something is just the first step to discovering something. From
friends to family to each other, only with the help of adventurous dishes like this
was I able to re-discover what I’d felt was missing; love for others.
Prep: 30 Minutes Total: 2 Hours Yield: 8 Servings Level: Medium
6 cups cubed butternut squash (about 1

medium squash)
1 Preheat oven to 375 degrees F. Lightly butter a
9x13 inch baking dish. On a baking sheet, toss the
butternut squash, olive oil, and a pinch each of salt
2 tablespoons extra virgin olive oil
and pepper. Transfer to the oven and roast for 25-
kosher salt and black pepper 30 minutes or until the squash is tender.
6 tablespoons butter
3 cloves garlic, minced or grated
2 Heat the butter, garlic, sage, and rosemary in
a large skillet over medium heat and cook until
the butter begins to brown, about 3-4 minutes.
12 fresh sage leaves
Remove the sage and rosemary from the skillet.
2 sprigs fresh rosemary Whisk in the flour and cook for about 1 minute.
Slowly add the milk and broth, whisking until
1/4 cup all-purpose flour
combined. Stir in the nutmeg and season with salt
2 cups whole milk and pepper. Bring to a boil and stir for 3-4 minutes.
Stir in the gouda or fontina cheese and the spinach.
2 cups low sodium chicken or vegetable broth
Stir until cheese is melted. Remove from the heat.
1/4 teaspoon fresh grated nutmeg
1 cup shredded gouda or fontina cheese 3 In a medium bowl, mash the roasted butternut
squash until mostly smooth. Stir in the ricotta.
2 cups whole milk ricotta Season with salt and pepper. Spread 1/4 of the
cheese sauce in the bottom of the prepared baking
2 cups shredded provolone
dish. Top with 3-4 lasagna sheets. Spread with 1/2
2 packages (10 ounce) frozen spinach, thawed the butternut squash mixture, and then another 1/4
and drained or 4 cups fresh baby spinach of the cheese sauce, and a handful of provolone.
Repeat layering. Arrange prosciutto on top, if using.
1 box no-boil lasagna noodles
Bake uncovered for 45 minutes or until the top has
3 ounces thinly sliced prosciutto, torn (optional) bubbled up and browned a bit. Let stand before
serving. Top with the fried sage and rosemary
88 89
Coconut Chicken Curry

Droplets of rain fist fought the pavement as I splashed across the street to greet
the bus. Before I even had the opportunity to scan the passengers, two arms
envelop my stomach and I can’t let go. A thought slips through the cracks of my
mind, “I’m thankful that Thanksgiving is over.”
3 tablespoons coconut oil, separated 1 Dice the onion and mince the garlic and ginger.
Thinly slice the red bell pepper into long vertical
1/2 medium yellow onion, diced
strips and then cut those strips in half horizontally.
3 cloves minced garlic
2 tablespoons finely minced ginger 2 Heat 2 tablespoons coconut oil in a large deep
skillet over medium-high heat. Add the onion and
2 teaspoons yellow curry powder saute for 3-5 minutes or until onions are beginning
to get golden. Stir in the garlic and ginger. Lower
3 tablespoons red curry paste
the heat to low and add in the curry powder,
2 teaspoons ground coriander red curry paste, and coriander. Stir often for 2-3
minutes or until lightly toasted and fragrant.
1 large red bell pepper
Return the heat to medium high. Add in the
1 pound boneless skinless chicken breast or remaining 1 tablespoon coconut oil and the red
thighs, cut into 1 inch pieces pepper. Stir for 1-2 minutes and then add in the
bite-sized pieces of chicken. Sprinkle on salt and
Fine sea salt and freshly cracked pepper
pepper to taste. Stir often for about 4-5 minutes or
1 can full fat coconut milk until the chicken is browned on both sides, but not
cooked through.
1 tablespoon lime juice
1-2 tablespoons brown sugar 3 Pour in the coconut milk, lime juice, and brown
sugar (to taste). Stir until chicken is cooked through
2 teaspoons fish sauce, optional
(juices run clear) and curry is slightly thickened. If
1/4 cup cilantro and/or basil, diced desired, stir in the fish sauce.
Serve over/with: cooked basmati rice and naan
bread with additional lime wedges 4 Serve over rice and/or with naan bread. Garnish
individual plates with cilantro, basil, and/or crushed
Optional: chopped cashews cashews. Serve additional lime wedges by the side
if desired
90 91
Greek Pearl Couscous Salad

Any moment spent learning more about yourself or another is a blessing. Even
if it is something as seemingly small as learning about one’s taste or distate
in food (I’m lookin’ at you red onions). The more we know, the better we can
understand, and the better we understand, the more we can love.
1 cup pearl couscous 1 Cook the pearl couscous like you would pasta, in
plenty of salted boiling water, until “al dente”, then
2 cups cherry tomatoes, cut in half
drain and rinse under cold running water until
4 cucumbers, cut into thick half slices completely chilled.
1/2 red onion, thinly sliced
1 cup feta cheese, cubed
2 While the couscous is cooking, combine the cherry
tomatoes, cucumbers, red onion, mint, Feta cheese
and Kalamata olives in a large salad bowl, then add
1/4 cup fresh mint, chopped
the chilled couscous.
Vinaigrette
3 In a small glass measuring cup, combine the
1/4 cup extra-virgin olive oil ingredients for the vinaigrette and whisk vigorously
until well blended and slightly emulsified. Pour over
2 tbsp apple cider vinegar the salad and toss gently until fully combined.
1 tbsp lime juice
1 tsp Dijon mustard
4 Serve immediately or place in the refrigerator for a
couple of hours to allow flavors to meld
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
92 93
Candied Pecan & Pear Salad

Greasy, rotisserie chicken. Water-logged croutons. Dry, crusty carrots. What
hasn’t gone on a salad this semester? While all the salads made with those
ingredients were stunning in their own way, the salad below surpassed them all
at home and at school.*
5 ounces of mixed gourmet greens 1 Place greens in a large serving bowl (or divide it
among individual salad plates).
1 pear, cored and chopped (can replace
with apple)
1 cup glazed, candied pecans
2 Roast pecans in oven or on the stovetop with
brown sugar. Sprinkle pears, pecans, cherries, and
goat cheese over top of greens.
2/3 cup dried cherries or craisins
4 ounces crumbled goat cheese (can
replace with feta or bleu cheese)
3 For dressing, whisk together balsamic vinegar,
maple syrup, olive oil, mustard, and salt until
emulsified. Dress salad just before serving.
Optional: pomegranate seeds
Vinaigrette
2 tablespoons balsamic vinegar

1 1/2 tablespoons pure maple syrup
1 tablespoon olive oil
1/2 teaspoon smooth dijon mustard
a pinch (about 1/16 teaspoon) kosher salt
*Since we’ve never had a formal recipe for this type of salad, this is merely a combination of the good parts from a lot of different salads
94 95
Butternut Squash & Kale Quiche

What do Marilyn Monroe, Elvis, Emily, and I have in common? We all spent
an evening in a nostalgic, diamond studded Airbnb with my family. The only
difference is we tried multiple, delicious, homemade quiches and they didn’t.
Prep: 20 Minutes Total: 1 Hour, 20 Minutes Yield: 4-6 Servings Level: Medium
INGREDIENTS a piece of foil or parchment paper with nonstick

cooking spray and place over the pie. Add pie
weights and bake the crust for 10 minutes. Remove
1 lb butternut squash, cut into 1/2” cubes crust from the oven as well as the weights and
the paper.
2 tablespoons extra virgin olive oil, divided
1 single pie crust 3 Heat the remaining 1 tablespoon of oil in a large
skillet and add the onion. Cook until the onion has
1 cup diced onion softened, about 5 minutes. Add the kale and cook,
2 oz shredded kale stirring, until the kale has started to wilt a little bit,
another 3-4 minutes. Remove from the heat and
4 eggs stir in the roasted butternut squash.
1 cup half and half
4 oz gruyere cheese, shredded (can replace 4 In a bowl, whisk together the eggs and the half and
half. Season to taste with salt and pepper, then stir
with fontina or similar creamy cheese) in the gruyere.
DIRECTIONS 5 Spread the butternut squash/kale mixture in

the bottom of the par-baked crust. Pour the egg
mixture over the top, spreading out the cheese if it
tries to all stick together in one spot.
1 Preheat the oven to 425ºF. Combine the
butternut squash with 1 tablespoon of the
oil and season with salt and pepper. Roast 6 Bake the quiche until the top is light golden brown
and a tester inserted in the center comes out clean,
in the oven for 20-25 minutes, stirring
about 35 minutes. Cover the crust with a pie shield
once or twice, until soft and browned on
or foil if the edges start to get too brown . Serve hot
the edges. Remove from the oven and
or place in airtight containers for later
reserve.
2 Lower the oven temperature to 375ºF. Roll

out the pie crust and line a 9-inch pie dish
with the crust and crimp the edges. Spray
96 97
Pulled Pork Sandwiches

Stooped outside sophomore products studio on the window bench, I recall the
comfort these sandwiches provided us alongside a shared slice of cheesecake
and a bubble tea during the busiest season of the semester. While hectic, we
never stopped giving thanks for God’s provisions and blessings.
Prep: 30 Minutes Total: 10 Hours, 30 Minutes Yield: 16 Servings Level: Medium
1/4 cup brown sugar 1 Stir together the brown sugar, chile powder,
paprika, garlic powder, salt, black pepper and
1 tablespoon chile powder
cayenne in a small bowl. Rub the mixture all over
1 tablespoon paprika the pork. Wrap in plastic wrap and refrigerate for
several hours or preferably overnight.
2 teaspoons garlic powder
2 teaspoons kosher salt 2 Preheat the oven to 300 degrees F. Place the
pork in a large pot on a bed of the onion halves.
Roast until fork-tender and falling apart, about 7
1 teaspoon cayenne pepper hours. Remove the pork from the pot and set it on a
cutting board. Slice some of the onion.
1 pork shoulder roast
4 onions, cut into halves 3 Place the pot on the stove over medium-high heat
and add 1/2 to 1 cup of hot water. Scrape the pan
1 bottle good barbecue sauce and good-
to loosen up the bits and cook for 5 minutes to
quality hamburger rolls, for serving
reduce. Pour in the barbecue sauce and stir
Optional: coleslaw or other toppings to heat.
4 Shred the meat with two forks, add the sliced

onions to the pork and then toss in the barbecue
sauce until it’s coated to your liking! Serve on
hamburger rolls with coleslaw or other toppings
98 99
Pesto Penne e Salsiccia

Thomas Edison once said, “I have not failed. I’ve just found 10,000 ways that
won’t work.” When Thomas Edison said this however, I highly doubt he had
tried our first attempt at this dish. With this new and improved recipe, we are
guaranteed sucess! Hopefully...
2 tbsp olive oil 1 Heat water for the pasta in a large stockpot. Heat
up oil in a large skillet over medium heat. Add the
1 lb sweet Italian sausage
sausage and crumble it with a fork. Brown it until
1/2 tsp fennel seeds it loses the raw red color and starts browning.
Lightly season with black pepper and salt. Toss in
1/2 tsp coarse salt
fennel seeds and sliced onion and sauté for several
1/2 tsp black pepper minutes until the onion turns translucent.
1 small red onion sliced
1 lb penne pasta
2 Your pasta water should be boiling by now, so toss
in the pasta and cook according to the instructions
on the box.
2 tbsp basil pesto
1 cup pasta water 3 Lower the heat on the skillet and let the sausage
cook on low heat (stirring occasionally) until the
pasta is ready.
4 Before draining the pasta, dip out 1-2 cups of pasta

water and set aside. Drain pasta.
5 Dissolve 1 tbsp of basil pesto in 1/2 cup of pasta

water and slowly stir into the sausage mix. Stir
well and scrape any brown bits off the bottom of
the skillet into the sauce. Add the remaining basil
pesto to the skillet and combine well. Slowly pour
in another 1/2 cup of pasta water and let the sauce
thicken. Toss in the drained pasta and salt for taste.
Sprinkle in cheese, basil leaves or fennel seeds and
serve hot
100 101
Best Ever Grilled Cheese

I don’t think this recipe is at all necessary to include in this book, but the book
wouldn’t feel complete without it. Feel free to ignore it completely and combine
every single cheese in the fridge with whatever bread you want and however
much butter you need in whatever ratio you desire. It’ll be just as amazing.
8 slices good quality bread (brioche, naan,

everything bagels et...)
1 Add 1 1/2 Tbsp butter and olive oil to a skillet and
heat over MED-LOW heat. Add diced onions, salt,
pepper, fresh thyme and 1 tsp of fresh rosemary to
12 oz gruyere cheese sliced thinly OR grated, at the hot skillet and saute, stirring often, until onions
room temperature are soft and starting to brown, about 10 minutes.
6 oz white cheddar cheese sliced thinly OR Stir brown sugar into the onions and cook another
grated, at room temperature minute. Transfer onions to a plate.
4 slices thin muenster cheese at room

temperature
2 Spread one side of two pieces of bread with a little
bit of butter. To the same skillet, add remaining
2 yellow onions diced butter and rosemary, and heat over MED heat.
Swirl to coat the bottom of the skillet with the
1 tsp fresh thyme minced melted butter.
2 tsp fresh rosemary minced, divided
1 tsp brown sugar
3 Add both pieces of bread, butter side down, and
cook until bread is golden brown and crunchy,
Salt and pepper to taste about 2-3 minutes. As soon as you add the bread
to the skillet, add a bit of cheese to the top of each
3 tbsp butter divided piece of bread. Once it starts to melt a little, sprinkle
a couple tablespoons of the caramelized onions
1 tbsp olive oil
over the top of one of the pieces of bread.
4 When the bread is good and golden brown,

sandwich the pieces of bread together and cook
on LOW until cheese is fully melted. Transfer to a
plate, repeat with remaining slices of bread and
ingredients. Slice and enjoy!
102 103
Homemade Pizza Dough

A handful of dough, a refrigerator of ingredients, and a head full of ideas. From
simple mozzarella, garlic, and basil pizza’s to chocolate chip, apple, and granola
dessert pizza’s to Mercurio’s Marinara pizza, this recipe will surely open the door
for even further pizza exploration than what was possible this past semester.
Prep: 5 Minutes Total: 30 Minutes Yield: 1 Pizza Level: Medium
1 cup warm water (105-110 degrees F) 1 Preheat oven to 450 degrees F.

1 tbsp sugar
1 tbsp active dry yeast
2 Grease a pizza pan or large jelly roll pan and set
aside. Put warm water into a large mixing bowl.
Add sugar and yeast and stir to combine. Let
1 tbsp olive oil
mixture sit for 5 minutes, or until it becomes frothy
2 to 2 1/2 cups all-purpose flour and bubbles form. Add olive oil and gently stir to
combine. Add 2 cups of flour and salt and mix with
1 tsp salt a spatula until a ball begins to form (dough will still
be slightly sticky). Add more flour as needed to
form a dough ball.
3 Transfer to a floured surface and knead into a

smooth dough, adding up to ½ cup extra flour if
needed. Roll dough into your desired shape and
gently transfer to your prepared pan. To ensure the
dough doesn’t form air pockets, use a fork to gently
prick the dough all around.
4 Prebake on the lower rack of your preheated oven

for 5 minutes and remove from your oven. If you
notice air bubbles forming, poke them with a fork to
let the air out.
5 Add pizza sauce and toppings of choice!

Bake on the lower rack of your oven for around 15-
20 minutes until the crust looks crispy and lightly
browned. Let cool, cut and serve
104 105
Brown Butter Ice Cream

It’s hard to remember all the memories of this special dessert. Late night pints
under half moon light. Family trips and waffle cone chips. Helpless ‘bots on
ledges caught. While impossible to recreate, the recipes below might hold us
over if we ever find ourselves far away from the one and only, Dave and Andy’s.
INGREDIENTS 1/2 teaspoon vanilla extract

⅔ cup (3 ⅓oz) all purpose flour, sifted
1 stick (8 tablespoons) browned butter, 2 tablespoons (1oz) butter, melted

cooled completely Pinch salt
4 egg yolks
3/4 cup light brown sugar
2 cups heavy whipping cream
DIRECTIONS
1 cup whole milk
2 teaspoons vanilla extract 1 In a mixing bowl place the (cooled) brown butter,
egg yolks and brown sugar. Whisk well until
Optional: pecans, toffee bits, cinnamon combined and sugar has dissolved.
No Churn Variation 2 Meanwhile, pour the milk and heavy cream into a
heavy bottom sauce pan. Heat until just simmering,
1/2 cup butter stirring often to avoid scorching.
1 (14-ounce) can sweetened
condensed milk 3 While whisking, carefully pour the hot milk/cream
into the bowl with the eggs and brown butter.
2 cups heavy whipping cream Transfer this to a new saucepan and heat on low to
medium-low until thickened and coats the back of
1 cup toffee bits the spoon. About 10 minutes.
Homemade Waffle Cones
4 Place a mesh strainer into a large bowl and pour
the thickened ice cream base through to catch any
2 large egg whites
impurities. Whisk in the vanilla and allow to cool
1/2 cup (4 oz) sugar slightly before covering and refridgerating for 4
hours to overnight.
3 tablespoons whole milk
106 107
DIRECTIONS
5 Once the brown butter ice cream base has

chilled completely, following manufacturers
2 Place a nonstick skillet, cast iron pan or frying
pan on low heat.
instructions, pour the ice cream base into the
ice cream maker and churn until thick. 3 Pour 1 ½ tablespoons batter into the warm
skillet and spread into a thin even layer. Move it
Transfer the thickened ice cream into a around fast to get a nice round shape. Spread
6 freezer-safe container and freeze for 4 hours
or overnight. Serve scoops in ice cream cones
it out roughly 6 inches x 6 inches.
or into bowls. 4 Place skillet over medium heat and cook for
4 to 5 minutes or until base has set. Flip and
continue to cook for 1 to 2 minutes.
NO CHURN VARIATION 5 Lift the disc off the griddle and QUICKLY and
carefully roll from the bottom of the cone to
1 Melt butter in medium saucepan over medium
heat. Continue cooking, watching closely, 5-7
shape it. Pull out the shape at the top to make
it a wider cone. If you can lay the cone onto
minutes or until butter foams and turns golden a clean towel and roll into a cone shape and
brown. Immediately remove from heat. Pour hold, seam side down for 1 to 2 minutes or until
butter into medium bowl, scraping bottom of cone cools and hardens. (this must be done
pan to get all the brown bits. Let cool, stirring quickly as the disc will begin to harden almost
occasionally, until room temperature. immediately after leaving the skillet). Tip:
Focus on rolling the bottom of the cone first
2 Add sweetened condensed milk to cooled
butter; stir until well mixed. Set aside.
and that makes it easier to shape the rest of
the cone. Take care not to roll it tight, you want
a night opening on top to fill with ice cream.
3 Place whipping cream into large bowl. Beat
at high speed, scraping bowl often, until stiff
peaks form. Gently fold 1 cup whipped cream
6 Dip the cones in chocolate and cover in nuts
or sprinkles. Set the cones on parchment until
into butter mixture until mixed. Pour half of the chocolate hardens
butter mixture into whipped cream; gently fold
until mixed. Add remaining butter mixture and
toffee bits to whipped cream mixture; gently
fold until mixed.
WISH DISHES
4 Pour mixture into 2 (9x5-inch) loaf pans or 1
(8-inch) square baking pan. Freeze 6 hours or A sampling of our other favorite, fun, frozen
until firm treats that didn’t make it in the book ~
Schatz Blueberry Crumble Ice Cream

WAFFLE CONES with Cereal
1 Place egg whites, sugar, milk, vanilla, and salt

into a mixing bowl and whisk together. Stir in
Milkshake Factory’s Cookie Dough Shake
flour and butter until fully incorporated and Millies’ Coffee Ice Cream
batter is smooth.
Mercurios’ Gelato
108 109
Tandoori Chicken Salad

Food, just like everything else, can be instruments that connect us deeper with
our faith. As we contemplated the best lunch spot on our walk down Forbes, I
heard the voice in my head say, “Go to Hello Bistro.” I definitely did not want to
go, but I chose to listen and follow and was rewarded with a lovely meal.
Prep: 25 Minutes Total: 5 Hours Yield: 4 Servings Level: Medium
1/4 cup Sharwood’s Tandoori Paste (or

similar tandoori paste) 1 Combine the tandoori paste and 1/3 cup of yoghurt
in a glass bowl. Add the chicken and turn to
1 cup greek yoghurt coat. Cover and place in the fridge for 4 hours or
overnight to marinate.
1 1/2 lbs chicken breast fillets
1 tbs lemon juice 2 Preheat oven to 350F. Line a tray with foil and
place a rack on the tray. Remove chicken from the
1 tsp ground cumin marinade, shaking off excess (reserve marinade),
1 cup fresh coriander leaves and place on the rack. Bake for 20 minutes, then
slather marinade generously on both sides.
1 cup fresh mint leaves Bake for a further 10 minutes, brush/dab top with
1 cucumber, halved, seeded, thinly sliced marinade. Bake further 10 minutes, do a final baste
with Marinade then spray with oil.
1 red onion, halved, thinly sliced
Lettuce leaves, to serve 3 Increase heat to 450F. Bake for a further 10 to 15
minutes until you get some nice charred spots.
1/2 cup chopped kale Transfer to a plate. Set aside for 5 minutes to rest.
1/8 cup sunflower seeds Thickly slice.
1/3 cup quinoa

4 Meanwhile, combine the remaining yoghurt, lemon
juice and cumin in a jug. Combine the coriander
1/3 cup cashew nuts, chopped
leaves, mint leaves, cucumber and onion in a bowl.
5 Place lettuce and chopped kale on a plate, sprinkle

over the coriander mixture. Top with the chicken
and drizzle the dressing. Add quinoa, chopped
and roasted beets, and cashew nuts or sunflower
seeds. Serve immediately
110 111
Street Noodle 1
“I’ll put on my Sunday best, You pick out your favorite dress. I’ll take you
somewhere new, I’ll be old fashioned for you.” As these words rung out into the
dark of a rainy evening, all I remember was our hands together as we swayed
gently: listening and breathing with one another, as I fell deeper in love with you.
Prep: 20 Minutes Total: 45 Minutes Yield: 4 Servings Level: Medium
INGREDIENTS 1/3 cup chopped cashews, plus more for topping

2 tablespoons thai basil, chopped
1 pound boneless, skinless chicken breasts 3 tablespoons toasted sesame oil
1/2 teaspoon salt and pepper Lime wedges for serving
2 garlic cloves, minced

1/4 cup olive oil DIRECTIONS
1/3 cup sweet chili sauce
2 tablespoons brown sugar
1 tablespoon coconut aminos
1 Marinate the chicken an hour before. Use a meat
tenderizer to make the breasts slightly thinner.
1 tablespoon rice vinegar Season it with the salt and pepper, then whisk the
remaining ingredients together. Pour them over the
Noodles chicken and refrigerate until ready to use.
1 bunch of bok choy, greens sliced off 2 Bring a pot of salted water to a boil and add the
greens. Cook for 1 to 2 minutes until they are bright
8 ounces brown rice noodles green, then remove the greens with tongs and drop
1/4 cup canned coconut milk them into a boil of ice water.
3 tablespoons sweet chili sauce
3 Cook the rice noodles according to their directions.
If the noodles finished before you’re ready to use
2 tablespoons rice vinegar
them, keep them in cold water.
2 tablespoons brown sugar
4 garlic cloves, minced 4 Heat a large skillet or wok over medium-high heat
and add the chicken – do not add the excess
8 green onions, sliced into thirds marinade. Cook until deeply golden on both
1/3 cup freshly torn cilantro, plus more sides and cooked through, about 5 to 6 minutes
for topping per side.*
*Can substitute this chicken recipe for the Bae Bae’s Fried Chicken recipe for a more authentic Noodlehead experience
112 113
DIRECTIONS
5 Remove the chicken and set it aside until

ready to use. Using the same skillet, keep
the heat low. Add in the coconut milk, chili
sauce, vinegar, sugar and garlic, whisking to
combine. Increase the heat to medium-low
and cook until it thickens slightly, stirring, about
5 minutes.
6 Add in the noodles, boy choy, green onions,

cilantro and basil, tossing well with tongs
to coat. Toss and toss over again! Slice the
chicken and add it in along with the cashews.
7 Drizzle with the toasted sesame oil. Toss

again. Serve immediately with extra cilantro,
cashews and a lime wedge
114 115
Khao Poon
Fingers fly and mouths release delighted sighs at rapid succession as we
scrape the remnants of our battered foes from their plastered plates. I really
love the quiet moments, don’t get me wrong, I just don’t know if they’re possible
with Lao food. So here’s to those lovely, loud moments as well!*
Prep: 25 Minutes Total: 1 Hour, 25 Minutes Yield: 6 Servings Level: Medium
INGREDIENTS 2 tablespoon thinly sliced lemongrass

4 shallots
2 lb chicken pieces (bone-in) 1 tablespoon sliced galangal (or ginger)
16 oz. rice vermicelli Peel of a lime
1 oz. galangal (or ginger root) 1 teaspoon salt
3 cloves garlic , crushed

8 tablespoons red curry paste DIRECTIONS
(recipe included)
2 (8 oz.) cans bamboo shoots
1 (14 oz.) can coconut milk 1 Put the pieces of chicken in a large stockpot,
covered with water. Slice the galangal finely and
Garnish add to the pot with a teaspoon of salt. Cook on
medium for 30 minutes.
2 carrots , julienned
1 cabbage , thinly shredded
2 While waiting, cook rice vermicelli in boiling water
for 3 to 5 minutes. Then, drain in a colander and
A few mint and cilantro leaves
flush with cold water. Set aside.
2 limes
Red Curry Paste 3 After chicken is cooked, remove from pot, debone
and shred into tiny pieces. Drain chicken broth to
12 dry red Thai chili peppers a large bowl and set aside.In the stockpot, add
2 tablespoons of oil. Add the garlic and cook on
4 teaspoons ground white pepper
medium for 1 minute. Then, add the red curry paste.
1 teaspoon ground cumin powder Stir and sauté for a few minutes.
1 teaspoon ground coriander
15 cloves garlic
4 Add the shredded chicken, and stir to coat with the
red curry paste.
*I desperately wanted to include the Siin Lod (sun-dried beef dish) but was unable to find it anywhere online
116 117
DIRECTIONS
5 Add the bamboo shoots and stir to coat.

Continue to cook for 5 minutes. Add the
coconut milk and stir. Add at least 6 cups of
the reserved chicken broth, or more according
to taste. Add a teaspoon of salt.
6 To serve, place rice vermicelli in a bowl, then

ladle soup on top. Garnish with a combination
of shredded carrots, shredded cabbage,
cilantro, mint, and squeeze some lime on to
RED CURRY PASTE
1 Soak the chili peppers in water for 10 minutes,

and then drain them.
2 Mix the dry spices (white pepper, cumin,

coriander) together. Set aside. In a large
mortar, pound the sliced chili pepper with salt
for about 5 minutes.
3 Add the garlic, shallots, lemongrass, galangal,

and kaffir lime peel, and continue pounding for
at least 10 minutes.
4 Mix in the dry spices, and continue to pound to

obtain a homogeneous paste.
5 Alternatively, you can use a blender instead

of a mortar, although the result will not be as
authentic
118 119
Candado River Chicken Tacos

Since we’ve had so many fun taco experiences together over the past few
months, I figured I would combine the best parts of our favorite places, Bull
River and Candado, into one mega-recipe. Haven’t tested yet but looks great!
INGREDIENTS
2 scallions, white and green parts, thinly sliced

1½ pounds boneless skinless chicken breasts
3 tablespoons torn fresh mint and cilantro
8 to 10 (6 inch) flour tortillas
¼ tsp. salt Easy Pineapple Salsa
Juice of 2 limes + zest of 1 lime 2 cups diced fresh pineapple

1 Tbsp olive oil 1 cup diced red pepper
2 cloves garlic 1/2 cup chopped cilantro
½ tsp. honey 1/4 cup finely chopped red onion
2 Tbsp cilantro, chopped 3 tablespoons finely chopped jalapeno pepper
Optional: lettuce, cheese, avocado, rice stemmed and seeded
1 clove garlic minced
Jicama and Cabbage Slaw Juice of 1 large lime
2 tablespoons olive oil Salt to taste
1 tablespoon honey
Cholula Crema Sauce*
Zest and juice of 1 lime
Kosher salt and freshly cracked black pepper 3 oz. Cholula Mexican Hot Sauce
1 medium jicama (about 1 pound), peeled 2 tsp diced yellow onion

and grated 2 tsp serrano chili pepper
1/4 head red cabbage, thinly shredded 9 oz. crema
(approximately 2 cups)
*Substituted the avocado crema from the recipe with something more authentically Bull River
120 121
DIRECTIONS
1 Place chicken in a large ziplock bag or bowl.

To make the marinade, whisk together lime
knead 10-12 times, adding a little flour or water
if needed to achieve a smooth dough. Let rest
juice, zest, olive oil, garlic, honey, and cilantro for 10 minutes.
until combined and pour over top of chicken
until completely coated. Cover and marinate
chicken for about 4 hours to overnight.
2 Divide dough into 8 portions. On a lightly
floured surface, roll each portion into a 7-in.
circle.
2 To make the slaw, combine cabbage, jicama,
scallions, cilantro, and mint in a large bowl. In
a smaller bowl, whisk together lime juice, olive
3 In a greased cast-iron or other heavy skillet,
cook tortillas over medium heat until lightly
oil, honey, salt and pepper and toss together browned, 1 minute on each side. Keep warm
with slaw mixture.
3 To make the crema, blend hot sauce, onion

and chili pepper until smooth. Add crema; mix.
Refrigerate.
4 To make the salsa, in a medium bowl, combine

pineapple, red pepper, cilantro, red onion,
jalapeno, garlic, and lime juice. Stir until well
combined. Season with salt, to taste.
5 To cook the chicken, pre-heat outdoor grill

or grill pan on medium-high heat and add
marinated chicken breasts. Sprinkle with
a little salt and cook chicken about 4 to 5
minutes on each side until juices run clear.
Transfer chicken to a cutting board and let rest
for 5 minutes before cutting. This keeps them
juicy and tender!
6 To assemble the tacos, place chicken in a

tortilla and top with slaw, salsa, and a drizzle of
the crema. Serve with a fresh squeeze of lime,
any other toppings and enjoy!
BONUS RECIPE
HOMEMADE TORTILLAS
1 In a large bowl, combine flour and salt. Stir

in water and oil. Turn onto a floured surface;
122 123
Spaghetti alla Carbonara

Finally the real version of this dish. From days out at Piada to nights in with
“Chef,” we’ve constantly seen or experienced this recipe from afar but have
never tried to truly make it. Until now. And no, our cheesy, garlicky, spinachy,
homemade pasta dishes don’t count as the real thing.
INGREDIENTS 2 Bring a large pot of salted water to a boil, add the

pasta and cook for 8 to 10 minutes or until tender
yet firm (as they say in Italian “al dente.”) Drain the
1 pound dry spaghetti pasta well, reserving 1/2 cup of the starchy cooking
water to use in the sauce if you wish.
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or 3 Meanwhile, heat the olive oil in a deep skillet over
medium flame. Add the pancetta and saute for
sliced into small strips
about 3 minutes, until the bacon is crisp and the fat
4 garlic cloves, finely chopped is rendered. Toss the garlic into the fat and saute
2 large eggs for less than 1 minute to soften.
1 cup freshly grated Parmigiano-Reggiano, plus

more for serving 4 Add the hot, drained spaghetti to the pan and toss
for 2 minutes to coat the strands in the bacon fat.
Freshly ground black pepper Beat the eggs and Parmesan together in a mixing
bowl, stirring well to prevent lumps. Remove
1 handful fresh flat-leaf parsley, chopped the pan from the heat and pour the egg/cheese
Optional: Spinach, sundried tomatoes mixture into the pasta, whisking quickly until the
eggs thicken, but do not scramble (this is done off
the heat to ensure this does not happen.)
DIRECTIONS
5 Thin out the sauce with a bit of the reserved pasta
water, until it reaches desired consistency. Season
the carbonara with several turns of freshly ground
1 Prepare the sauce while the pasta is
cooking to ensure that the spaghetti
black pepper and taste for salt.
will be hot and ready when the sauce is

finished; it is very important that the pasta 6 Mound the spaghetti carbonara into warm serving
bowls and garnish with chopped parsley. Pass
is hot when adding the egg mixture, so more cheese around the table
that the heat of the pasta cooks the eggs
in the sauce.
124 125
Pamela’s Pancakes
An excerpt: “Well you know, it has strawberries and bananas so it’s good for
you.” “I mean, nutella has hazelnuts in it right? And nuts are healthy so...” “Yeah
and whipped cream is milk, which has good protein in it!” “Yeah...” “Yeah...”
Prep: 15 Minutes Total: 12 Hours Yield: 4 Servings Level: Easy
INGREDIENTS 3 Just before cooking the pancakes, stir in the

beaten egg. Heat a 9” or 10” skillet over medium
heat; or heat a 9” or 10” electric skillet to 300°F; or
1 cup (227g) lukewarm milk heat a griddle that’s at least 9” to 10” wide, and easy
to pick up and handle.
2 tablespoons (25g) vegetable oil
3/4 cup (85g) unbleached 4 Place 1 teaspoon vegetable oil and 1 teaspoon
butter into the skillet, swirling them around until the
all-purpose flour
butter melts. Yes, use 1 teaspoon each; this is what
3/8 teaspoon salt (or a heaping 1/4 teaspoon) will give the pancakes their signature crisp edges.
1 teaspoon baking powder
1 tablespoon (14g) sugar 5 Pour a scant 1/2 cup batter into the pan, tilting
the pan until the batter forms a circle about 9” in
1/2 teaspoon instant yeast diameter. It’s important that you do this quickly,
before the pancake has a chance to set; the thin
1 large egg, beaten edges that result from tilting the pan to distribute
Anything but optional: strawberries, whipped the batter become wonderfully crispy.
cream, nutella, bananas et...
6 Cook the pancake for about 2 to 2 1/2 minutes, or
until its underside is golden brown. Flip it over, and
cook about 1 1/2 to 2 minutes more, until golden.
DIRECTIONS
7 Transfer to a plate (or lightly greased baking sheet,
if you want to keep the pancake warm in the oven
1 In a medium-sized mixing bowl, whisk
together everything except the egg,
while you cook the remainder). Repeat with the
remaining batter.
stirring until fairly smooth; a few small
lumps can remain.
8 Serve the pancakes with butter and syrup.
Or spread whipped cream or nutella, layer
2 Tent bowl lightly with plastic. Allow to rest
at room temperature for 3 hours; it’ll start
strawberries or bananas down the center, and roll
like a blitze
to bubble just a bit. Refrigerate overnight.
126 127
Toasted Italian Sub with Pesto

After braving the biting, bitter, winter air, our travelers kick back, shoes off and
show started with their new-found treasures in hand; two Jimmy John’s subs.
Cozy and comfy, nothing now can get in the way of them enjoying their relaxing
evening together. While different, I hope this updated recipe of a tried and true
classic provides many more peaceful evenings together.
1/2 cup grated parmesan cheese 1 Slice rolls in half, length wise. Brush the inside of
each half with olive oil (set aside remaining
4 slices sliced provolone cheese
olive oil).
1/2 cup olive oil
1/2 cup pesto 2 Place in a skillet on medium heat, oil side down,
until toasted for about 3-4 minutes. Remove
7 oz. container of roasted tomatoes from heat.
marinated in oil with garlic and spices
4 small hard sub rolls, each about 6 3 Spread pesto evenly on each half of the roll.
To build the sub: Start with the roasted tomatoes;
inches long
enough to cover the roll.
4 slices brown sugar ham
4 slices genoa salami 4 Next add a slice of cheese, followed by 1 slice of
each meat. Place the top of the roll on.
4 slices hot capocolla
5 Put on a non-stick baking pan. Brush tops of sub
rolls with olive oil and a sprinkle of parmesan
cheese. Lightly cover with aluminum foil.
6 Bake in oven at 350 degrees F for about 15-20

minutes.*Chef’s note: You could also add a slice of
prosciutto for a little extra yum!
128 129
Belgian Sugar Waffles

While Waffleonia used to only represent sweet treats and good times, for me
now it also signifies changing times. Whether wintry afternoons with Sterling or
my current knowledge of my flour allergy. No matter the changes that come our
way, I know adventure is always around the corner and your love is constant.
Prep: 1 Hour Total: 1 Hour, 25 Minutes Yield: 10 Waffles Level: Easy
2 tablespoons sugar (light brown) 1 Whisk the brown sugar and yeast with the water
and let stand for about 5 minutes, until it is nice and
1/2 cup water (lukewarm, or for richer
foamy.
flavor substitute scalded milk)
1 3/4 teaspoons active dry yeast 2 Place the flour and salt in a mixing bowl. Gradually
add in the yeast mixture until the dough is sort
2 1/4 cups all-purpose flour
of dampened and shaggy looking. Add the eggs
1/4 teaspoon salt one at a time, beating for 30 seconds after each
addition.
3 eggs
1 cup of butter (melted) 3 Whisk the vanilla in the butter and add to the batter
gradually. Mix for about 1 minute or until smooth. It
1 1/2 teaspoons vanilla extract
will be very sticky and have a thick, but not a stiff
1 cup pearl sugar texture. Cover and let rise for about one hour.
Mandatory: speculoos ice cream, whipped
cream, strawberries, chocolate sauce et... 4 Right before you are ready to cook the waffles,
mix in the pearl sugar. If you add it too early it will
dissolve and will not create that crispy coating.
5 Using two spoons, pull off about 2 tablespoons

worth of batter and place onto a preheated waffle
iron. Cook until golden brown. Place on a cookie
cooling rack over a sheet pan. Keep warm in a
preheated 250 F oven.
6 Drizzle with chocolate sauce, or top with whipped

cream and strawberries or speculoos ice cream
and serve warm
130 131
Bae Bae’s Fried Chicken

The perfect segue into the next section, this dish was not only shared among
us near the end of the semester, but served as a waypoint for my personal
development through opening conversation. While not a perfect recreation, this
dish also reminds me of your favorite, Chicken Katsu.
Prep: 25 Minutes Total: 1 Hour Yield: 2 Servings Level: Medium
1 piece of chicken breast (skin removed) 1 Cut chicken breast into butterfly. Use a meat mallet
to flatten the chicken. OR use the spine of the knife
1 tsp of salt (use coarse flakes for garnish)
and gently break the meat fiber then use a rolling
1/2 tsp of sugar pin to flatten it.
1 tsp of five spice powder
Water for chicken to absorb
2 Dissolve 1 tbsp of water with sugar, salt and five
spice powder. Add chicken breast into marinade.
Once the water are absorbed, add 1 tbsp of
2 eggs
water and gently massage it for the water to be
1 cup of tapioca flour absorbed. Repeat until it begins to slime. Stop
adding water. Marinate for 30minutes or more.
1 cup of potato flour
Frying oil 3 After done marinating, whisk eggs in a separate
tray/bowl and sift tapioca flour and potato flour in
Optional: rice, noodles, green onion garnish
another flat tray. Dip marinated chicken breast into
eggs and then dry coat with sifted flour.
Daikon Radish Salad
1 pound daikon radish 4 Preheat frying oil to high heat (150 – 160 °C ), gently
place coated chicken breast into hot oil. Deep fry
½ tbsp korean red chili powder for 6 – 8 minutes while occasionally moving it and
1 tbsp sugar and 1 tsp salt turning it over. Once done drying, remove from oil,
strain and season.
2 garlic cloves, finely chopped
2 green onions chopped 5 Prepare the salad by peeling radish and cutting
into really thin strips or slices. Toss with red pepper
1½ tbsp white vinegar powder, sugar, salt, green onion and garlic. Sprinkle
Optional: cabbage, cucumber, or carrots the mix with vinegar and stir well. Serve cold with
garnished chicken and rice or sesame noodles
132 133
FOOD WITHIN
Emily,
These past few months I saw your

confidence increase. Your faith increase.
Your skill increase. Your compassion
increase. Your understanding increase.
Your discernment increase. Your
joyfulness increase. Your beauty increase.
Your love increase. I could go on and
on and on and I would mean every
single one.
The following section is dedicated to just

those things, the ways in which we grew
personally and together over the past
summer and semester, and the foods that
accompanied those moments.
I called this section “Food Within”

because most of these changes were
internal, while their rippling effects are
most certainly external, as showcased
through our actions. While some of the
recipes might not seem initially obvious or
easy to make, I think this too reflects the
growth that we have both had. Difficult
at times to understand, not always
obvious to comprehend, but always
worthwhile in the end. I love you Emily
134 135
135
Food Within
Couch Apple Crumble

How many nights have we spent on that couch in Morewood with tears in our
eyes because of this dish? The longer we sit, the more we eat, the more open
we become, as we let loose our emotional floodgates through conversations
about our fears, insecurities, and anxieties. Definitely my favorite dish of 2019.
Prep: 10 Minutes Total: 1 Hour Yield: 8 Servings Level: Easy
3/4 c. (1 1/2 sticks) butter, melted, plus

more for pan
1 Preheat oven to 350° and grease a large baking
dish with butter. In a medium bowl, whisk together
flour, pecans, brown sugar, and salt. Stir in melted
1 1/2 c. all-purpose flour
butter until texture is coarse and sandy.
1 c. chopped pecans, plus more for serving
1 c. lightly packed brown sugar 2 Add apples, sugar, cinnamon, ginger, and lemon
juice to baking dish and toss to combine. Spread in
1/2 tsp. kosher salt an even layer, then press crumb mixture on top of
apples. Bake until apples are bubbling and topping
6 large apples, cored and cut into wedges
is golden, about 50 minutes.
1/2 c. granulated sugar
2 tsp. ground cinnamon 3 Serve warm with ice cream (if have Ben and Jerry’s
Cherry Garcia ice cream, substitute)
1/2 tsp. ground ginger
Juice of 1/2 lemon
Vanilla ice cream, for serving
136 137
Food Within
The Porch P.E.I Mussels

I truly believe this was one of the most important nights of your life. As we ate a
meal of mussels and pizza at The Porch, our conversation turned to faith and
you soon began to wrestle within yourself. While every other dish focused on
the present, this one directed our focus to more important matters; eternity.
1 1/2 pounds fresh mussels, cleaned with

beard removed
1 Wash mussels under cool running water, scrubbing
the outside and debearding the mussels if present,
pull fibrous beard towards the hinge of the shell to
2 tablespoons unsalted butter
remove, discard.
1/2 cup shallots, minced
4 garlic cloves, minced 2 In a large shallow stock pot heat butter over
medium-high heat.
3/4 cup roma tomatoes, 1/4 inch dice
zest of one lemon 3 When butter starts to foam, add shallots and garlic.
Stir and cook until shallots are transparent and
2 tablespoons lemon juice, divided
garlic is soft, about 2 to 3 minutes.
1/2 cup white wine, chardonnay or dry
white wine* 4 Add tomatoes, stir and cook, about 2 minutes.
Add wine, lemon zest and 1 tablespoon lemon juice,
4 wedges lemon
stir to combine.
Kosher salt, to taste
Black pepper, to taste 5 Quickly add the cleaned mussels to the pot, cover,
and steam for 3 minutes. Carefully open the lid and
2 tablespoon chopped parsley stir mussels.
Crusty bread for dipping
Optional: onions, peppers, chilies, ginger
6 Cover and steam until mussels are opened up and
cooked, 2 to 3 minutes.
7 Taste sauce and season with remaining lemon

juice, salt, and pepper as desired. Top mussels with
parsley and serve with lemon wedges and crusty
bread for dipping
*Replace white wine with chicken broth, fish stock, or water with lemon if necessary
138 139
Food Within
Ben & Jerry’s Cherry Garcia

What are your Cherry Garcia’s? While this may sound like the beginning to a
Corona commercial, this is the only food that I am willing to keep on my desk
for years on end. Our Cherry Garcia lids have helped us open up to one another
and for me have become a larger symbol of our daily personal growth.
Prep: 20 Minutes Total: 30 Minutes - 8 Hours Yield: 4 Servings Level: Easy
INGREDIENTS eggs, whisking constantly. Whisk the warmed

egg mixture back into the saucepan and place
on medium-low heat. Stir constantly, until mixture
thickens, 10 to 15 minutes; do not boil. Remove
1/4 cup shaved or chopped dark chocolate
from heat and allow to cool to room temperature,
1/4 cup fresh Bing cherries, halved & pitted and then refrigerate it, loosely covered, until chilled
(preferably overnight).
2 cups regular or heavy whipping cream
1 cup 2% or whole milk (1 can condensed milk
for variation made without ice cream maker)
4 Pour into ice cream freezer and follow the
manufacturer’s instructions. Add the chilled
chocolate and cherries at the very end of
3/4 cup granulated white sugar
processing, just until mixed in.
2 large eggs
WITHOUT ICE CREAM MAKER
DIRECTIONS 1 Add the heavy cream and 1 tsp vanilla extract to the
bowl of a stand mixer. Whip the mixture on medium
speed, just until stiff peaks have formed.
1 Place shaved chocolate flakes and the

cherries in separate bowls. Cover and 2 Using a spatula, stir the condensed milk in until it’s
evenly incorporated.
refrigerate.
3 Use the same spatula to fold in the cherries and
2 Mix cream, milk and sugar in a saucepan.
Place saucepan over medium heat,
chocolate until evenly incorporated.
stirring occasionally, until the sugar has

dissolved and the mixture is hot. Remove 4 Pour the mixture into a metal loaf pan, and freeze
until set. Scoop into bowls, or cones, or eat directly
pan from heat. out of the loaf pan. Who cares how you eat it
honestly. Just serve immediately and with loved
3 Whisk eggs in a mixing bowl until light
and fluffy, 1 to 2 minutes. Slowly add
ones whenever possible
1 cup of the hot cream mixture to the
140 141
Food Within
Everything Bagels
Did we have an everything bagel every day last semester?? For breakfast
before class, grilled cheese on Saturday, picnics on the Cathedral of Learning’s
lawn, and even our first conversation about marriage at the Bagel Factory,
these bagels opened up doorways to conversations and allowed us to get to
know one another on a deeper level, for which I am eternally grateful.
Prep: 2 Hours, 10 Minutes Total: 3 Hours Yield: 8 Servings Level: Medium
1 and 1/2 cups warm water PREPARING

2 and 3/4 tsp yeast
4 cups bread flour
1 Whisk the warm water and yeast together in the
bowl of your stand mixer fitted with a dough hook
attachment. Cover and allow to sit for 5 minutes.
1 tbsp packed light or dark brown sugar
Add the flour, brown sugar, and salt. Beat on low
2 tsps salt speed for 2 minutes. The dough is very stiff and will
look somewhat dry.
Nonstick spray or 1 tbsp olive oil
Water Bath 2 Turn the dough out onto a lightly floured surface.
With lightly floured hands, knead the dough for 4-5
2 quarts water minutes. The dough is too heavy for the mixer to
knead it!
1/4 cup honey
Topping 3 Lightly grease a large bowl with oil or nonstick

spray. Place the dough in the bowl, turning it to coat
all sides in the oil. Cover the bowl with aluminum
2 tbsps poppy seeds foil, plastic wrap, or a clean kitchen towel. Allow
2 tbsps sesame seeds the dough to rise at room temperature for 60-90
minutes or until double in size.
1 tbsp dried minced onion
1 tbsp dried garlic flakes 4 Line two large baking sheets with parchment
paper or silicone baking mats.
1 tbsp coarse salt
1 egg white beaten with 1 tbsp water SHAPING
5 When the dough is ready, punch it down to release

any air bubbles. Divide the dough into 8 equal
142 143
Food Within
DIRECTIONS
pieces. (Just eyeball it– doesn’t need to be

perfect!) Shape each piece into a ball. Press
your index finger through the center of each
ball to make a hole about 1.5 – 2 inches in
diameter. Loosely cover the shaped bagels
with kitchen towel and rest for a few minutes
as you prepare the water bath.
6 Preheat oven to 425°F (218°C).
WATER BATH
7 Fill a large, wide pot with 2 quarts of water.

Whisk in the honey. Bring water to a boil, then
reduce heat to medium-high. Drop bagels in,
2-4 at a time, making sure they have enough
room to float around. Cook the bagels for 1
minute on each side.
8 Combine the everything bagel seasoning

ingredients together. Using a pastry brush,
brush the egg wash on top and around the
sides of each bagel. Dip into the everything
bagel seasoning. Place 4 bagels onto each
lined baking sheet. Bake for 20-25 minutes,
rotating the pan halfway through. You want the
bagels to be a dark golden brown. Remove
from the oven and allow bagels to cool on the
baking sheets for 20 minutes, then transfer to
a wire rack to cool completely.
9 Slice, toast, top, whatever you want!

Cover leftover bagels tightly and store at
room temperature for a few days or in the
refrigerator for up to 1 week
144 145
Food Within
Roasted Vegetables & Potatoes

This recipe needs no introduction or explanation. I chose roasted vegetables
and potatoes for this section though because of how invaluable I believed it
was for growing your cooking confidence during the summer. Sometimes all
we need is a little confidence in ourselves to move forward.
Prep: 10 Minutes Total: Up to 1 Hour Yield: 8 Servings Level: Easy
Brussel sprouts, broccoli, cauliflower, VEGETABLES

butternut squash or other favorite vegetables
3 tbsp olive oil 1 Preheat oven to 400.
1 tsp coarse Kosher salt 2 Place trimmed vegetables, olive oil, salt, and
pepper in a large bag. Seal and shake to coat.
1/2 tsp pepper
Optional: chopped rosemary or basil 3 Pour onto lightly greased baking sheet and cook
Seasonal seasonings: brown sugar, honey, for 30-35 minutes. (For more even cooking, toss
balsamic, cinnamon et... once or twice while they cook). Serve warm
Potatoes POTATOES
3 pounds small red, white, or sweet potatoes 1 Preheat the oven to 400 degrees F.
1/4 cup good olive oil
2 Cut the potatoes in half or quarters and place in a
bowl with the olive oil, salt, pepper, and garlic; toss
1 1/2 teaspoons kosher salt
until the potatoes are well coated. Transfer the
potatoes to a sheet pan and spread out into 1 layer.
2 tablespoons minced garlic (6 cloves) Roast in the oven for 45 minutes to 1 hour or until
browned and crisp. Flip twice with a spatula during
2 tablespoons minced fresh parsley
cooking in order to ensure even browning.
Optional: rosemary, parmesan
3 Remove the potatoes from the oven, toss with
parsley, season to taste, and serve hot
146 147
Food Within
Rosemary Alfredo Tortellini

For me, tortellini also became synonmous with your growth in confidence last
summer. While homemade tortellini takes a lot longer to make, I’m excited to
become more adventurous and daring over the years with you, my love, and I
hope that this, as well as these other recipes, will help us along our journey.
Prep: 25 Minutes Total: 1 Hour Yield: 72-80 Tortellini Level: Hard
1¾ cups all-purpose flour 1 To make the pasta dough, combine the flour,
semolina flour and eggs in a food processor
¼ cup semolina flour (or all-purpose)
and pulse it for a few short bursts to combine
2 eggs ingredients. Then pulse for longer stretches until
the dough begins to come together.
15 oz. fresh ricotta
¼ cup grated parmesan 2 Remove dough from the food processor and place
on a well-floured board or a silicone nonstick rolling
½ cup grated mozzarella
mat. Knead the dough for several minutes until
¼ cup each chopped fresh basil smooth. Dough should be moist but not sticky.
and parsley Wrap pasta dough well in plastic wrap and allow
to rest for at least thirty minutes. If not using dough
Pinch nutmeg
immediately, wrap well and store in refrigerator.
Salt and pepper to taste
Rosemary Alfredo Tortellini

3 Prepare filling by combining ricotta, mozzarella,
parmesan, herbs and nutmeg in a large bowl.
Stir well to thoroughly combine ingredients and
2 tablespoons olive oil with fresh rosemary season well with salt and pepper.
3 cloves garlic , minced
3 tablespoons all-purpose flour
4 To fill tortellini, divide pasta dough in half, keeping
unused half wrapped.
1 cup vegetable broth
1 cup skim milk
5 Using a pasta machine or a pasta-rolling
attachment for a standing mixer, roll out pasta into
3/4 cup freshly-grated parmesan cheese thin sheets. Place sheets of dough on parchment
paper or a nonstick rolling mat. Have the bowl of
Chopped fresh rosemary or fresh parsley filling and a small dish of water handy.
148 149
Food Within Food Within
DIRECTIONS FOLDING TORTELLINI: 6 EASY STEPS
6 Line a tray with parchment paper or nonstick

baking mats to hold filled tortellini.
whisk and cook for an additional minute to
cook the flour.
7 Using a pastry cutter approximately 2 inches

in diameter, cut circles in the pasta dough.
4 Slowly add broth, whisking to combine until
smooth. Whisk in milk and bring mixture to
Remove dough scraps and wrap in plastic to a boil.
be re-rolled.
5 Continue to cook for 1 to 2 minutes, or until
8 Using a small spoon, place a marble-sized
amount of filling in the center of the circles. Do
thickened. Stir in parmesan cheese, salt and
pepper; continue to cook and stir until the
not overfill or the tortellini will not seal. cheese is completely melted. Reduce heat to
medium-low.
9 Working with one tortellino at a time, dip your
finger in the water and moisten the edge of
the circle.
6 Drain tortellini and add them to the skillet with
the sauce. Stir to combine and continue to
cook until heated through; about 1 minute. 1. Place filling in the center of the circles. 2. Moisten the edge of the circles.
10 Fold circle in half and pinch together well.

Fold up the sealed edge like a cuff. 7 Sprinkle with fresh rosemary or fresh chopped
parsley and serve
11 Then place the flat end of the half-circle
against your pinky and fold the corners around
and pinch closed.
12 Carefully remove the tortellino from your finger

and place it on the prepared tray. Repeat until
you filled all the circles.
13 You can roll out the gathered scraps of pasta

dough again and repeat the process.
14 Repeat the entire process with the remaining

half of the pasta dough. 3. Fold circle in half. 4. Pinch edges together.
15 This recipe makes between 72 and 80

tortellini. You should still have filling leftover at
the end
ROSEMARY ALFREDO TORTELLINI
1 Heat olive oil in a large nonstick skillet over

medium-high heat.
2 Add garlic and cook one minute, stirring

occasionally, until fragrant.
3 Add flour and whisk to combine; continue to
5. Fold edges inwards to center 6. Connect edges like bonnet.
150 151
Additional Recipes*
*For all the recipes I forgot, didn’t have time to add, and those that we want to make or have made in the future
152 153
154 155
156 157
HERE’S TO 2,020
2020 ADVENTURE’S
158 159
INDEX
Amish Root Beer 62 Lasagna Bolognese 20

Angel Food Cake 76 Meadow Tea 62
Bae Bae’s Fried Chicken 132 Pamela’s Pancakes 126
Banana Nut Muffins 10 Pesto Penne e Salsiccia 100
Belgian Sugar Waffles 130 Pirouette Cookies 70
Ben & Jerry’s Cherry Garcia 140 Porchetta e Rosemary Focaccia 24
Best Ever Grilled Cheese 102 Potato & Cheese Pierogies 30
Blueberry Muffins 60 Pulled Pork Sandwich 98
Breakfast Burritos & Strata 82 Roasted Squash Seeds 56
Breakfast Egg Muffins 18 Roasted Vegetables & Potatoes 146
Breakfast Pizza 28 Rosemary Alfredo Tortellini 148
Brioche French Toast 8 Simple Crepes 12
Brown Butter Ice Cream 106 Snickerdoodles 16
Butternut Squash & Kale Quiche 96 Spaghetti alla Carbonara 124
Butternut Squash Lasagna 88 Spinach Balls 42
Cacio y Pepe 80 Street Noodle 1 112
Candado River Chicken Tacos 120 Sweet Potato Chips 50
Candied Pecan & Pear Salad 94 Tandoori Chicken Salad 110
Cashew Chicken 86 The Porch P.E.I Mussels 138
Chai Tea Latte 66 Toasted Italian Sub with Pesto 128
Chewy Granola Bars 58
Chicken & Dumplings 40
Chicken Noodle Soup 38
Chicken Taco Bowl 84
Chicken Tahini 36
Chocolate Chip Cookies 14
Chocolate Dipped Macaroons 68
Chocolate Swirl Buns 22
Coconut Chicken Curry 90
Cookie Butter 46
Couch Apple Crumble 130
Everything Bagel’s 142
Fruit Leather 52
German Meatballs 34
Greek Pearl Couscous Salad 92
Homemade Pizza Dough 104
Hot Chocolate 64
Khao Poon 116
160 161

Final Cookbook

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Final Cookbook

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1

MERRY CHRISTMAS 2019 MY LOVE!

She reaches for me and pulls me in close

I decided to divide this cookbook into

Throughout the summer and semester,

While none of the following sections

Brioche French Toast

Prep: 20 Minutes Total: 30 Minutes Yield: 4 Servings Level: Easy

1 teaspoon ground cinnamon 1 In a small bowl, combine cinnamon, nutmeg, and

Banana Nut Muffins

Prep: 20 Minutes Total: 30 Minutes Yield: 12 Muffins Level: Easy

1/2 cup all-purpose flour

Prep: 40 Minutes Total: 1 hour Yield: 12 (8-inch) Crepes Level: Easy

3 Repeat with remaining batter, coating pan with

Chocolate Chip Cookies

Prep: 15 Minutes Total: 25 minutes Yield: 18 Cookies Level: Easy

Optional: add oatmeal, dried cherries, walnuts

Prep: 15 Minutes Total: 25 minutes Yield: 35 Cookies Level: Easy

3 tablespoons granulated sugar

Breakfast Egg Muffins

Prep: 15 Minutes Total: 35 minutes Yield: 12 Muffins Level: Easy

12 large eggs 1 Preheat oven to 350°F . Lightly spray a 12-cup

1/4 cup fresh spinach, roughly chopped

1/4 cup cooked bacon, chopped

Garlic Mushroom Pepper

1/4 cup sliced brown mushrooms

Prep: 15 Minutes Total: 4 Hours, 30 Minutes Yield: 8 Servings Level: Hard

4 ounces ground pork 1 cup freshly grated Parmesan cheese

4 ounces ground Italian sausage

2 cups whole milk

3 Sprinkle with the ground clove, cinnamon, and

11 Cook the lasagna noodles: Preheat oven

7 In a separate pan melt the unsalted butter

Porchetta e Rosemary Focaccia

Prep: 15 Minutes Total: 3 hours, 30 Minutes Yield: 10 Servings Level: Hard

4 1/2 lbs boneless pork belly ROSEMARY FOCACCIA

Pinch caster sugar

6 tie at intervals with butcher’s twine. Drizzle

7 Place in a deep roasting pan and roast for 1

8 Pour over wine and baste occasionally until

9 Remove from oven and rest. Remove twine,

This section is dedicated to every DiAnioa’s

Italian “French” Toast

Roasted Carrot Bolognese Lasagna

Riccota and Almond Sacchettoni with

That Crazy Triangle Monolith of Spaghetti

Pretty Much Everything, Sorry

5 Top pizza with sliced chives, slice and serve

Potato and Cheese Perogies

Prep: 90 Minutes Total: 1 Hour, 45 Minutes Yield: 30 Perogies Level: Easy

For the Dough FILLING

4 Assemble the pierogi on a floured work surface.

5 Gather scraps, re-roll and fill. Repeat with

with flour and place the filled pierogi on it in a

6 Cook the pierogi by bringing a large, low

7 Remove one with a slotted spoon and taste for

8 Serve warm with caramelized onions or

A few of the other dishes we ate at the Union

French Onion Broiler Pan Burger

The “Pittsburgher” Burger

Crispy Fried Chicken Sandwich with

Prep: 10 Minutes Total: 30 minutes Yield: 24 Meatballs Level: Easy

Prep: 15 Minutes Total: 35 Minutes Yield: 4 Servings Level: Easy

Chicken Noodle Soup