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The Mission North Cookbook

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The Mission North Cookbook S HAVE PO RB W E ER H The HERBS HAVE POWER Mission North Cookbook A toast- We created this cookbook to foster a deeper sense of community at Mission North during a difficult moment in our history. For many months, the human spirit has been tested by a global pandemic and chilling reminders that systemic racism still runs deep in our country. Food can’t fix any of this, of course, but creating this recipe collection was a way to bring our team closer together at a time when we felt, physically at least, far apart. Every recipe has a story that means something to our employees personally, that says something about their family history or personal journey. The recipes also reflect the diversity of cultures and backgrounds at Mission North — an eclectic collection that somehow makes for a cohesive whole. Creating this book brought some much needed warmth and comfort to our spirits at a time when we needed it most. After all, food is heart. Food is soul. Food is love. And we all need a bit more of that in the world. With that, I offer you the Mission North cookbook. I hope you’ll enjoy reading it and trying out some of the recipes as much as we’ve enjoyed creating it. Bill Bourdon Co-CEO TABLE OF CONTENTS Appetizers Blue-Cheese Stuffed Dates with Bacon 6 Creamy Feta Herb Toasts 8 Edamame Hummus 10 Gougeres 12 Grandmother's Holiday Cheese Ball 14 Entrees Cathy’s Christmas Breakfast Strata 18 Cheesy Spinach Casserole 20 Chicken Katsu 22 Helene’s Any Meal Southern Rice 24 Ricotta Manicotti 26 Risotto alla Milanese 28 Rigatoni and Vodka Sauce 30 Roasted Veggie Enchilada Casserole 32 Slow Cooker Beef Stroganoff 34 Spinach & Mushroom Quiche 36 Springtime Skillet 38 Sides Chimichurri 42 Buffalo Chicken Dip 43 Sarah's Class Texas Guacamole 44 Desserts Butterscotch Peanut Butter Rice Krispie Treats 48 Mo’ Buttah, Mo’ Bettah Mochi 50 Challah 52 Orange Nut Coffee Cake 54 Mom’s Devil's Food Cake with Buttermilk Frosting 56 Flan 58 Appetizer | Vegitarian | SF Appetizers 4 5 Blue-Cheese Stuffed Dates with Bacon Holidays at my parents’ house are filled with good things to eat, but no matter whether we’re celebrating Easter, Christmas or a birthday, we always start our celebration with appetizers. These dates are my favorite -- they’re sweet, salty and creamy and were the first thing my mom put me in charge of when, in my youth, I asked to be a part of the holiday preparations. They work great for a crowd (but I won’t judge if you keep them all to yourself!) Prep Time: 5 minutes / Cook Time: 25-35 minutes Serves 3-4 INGREDIENTS METHOD 1. Preheat oven to 375 F and line a baking sheet 10 oz container of pitted dates with tin foil. 2 oz blue cheese 2. Slice dates lengthwise, almost all the way 1 package of bacon through, to open them up. 3. Using a spoon, fill each date with blue cheese. Balsamic glaze 4. Press date halves back together and roll tightly in Toothpicks half a slice of bacon, securing with a toothpick. 5. Place dates on the baking sheet, leaving about an inch between each one. 6. Bake for 25-35 minutes, or until bacon is crispy. Turn dates after 15 minutes to cook evenly. 7. Remove from oven and let cool for 3-4 minutes. 8. Place dates on a plate and drizzle with balsamic glaze. 6 Appetizer | GF | Eva Palmer | BK 7 Appetizer | Vegetarian | Laura Wetzel | SF 8 Creamy Feta Herb Toasts I spent a dreamy year living in Greece and Turkey after college, which solidified an already intense devotion to Mediterranean food. The zesty flavors of lemon, garlic and herbs cannot be beat in my opinion. This dish combines these tastes with everyone’s favorite friend (aka cheese) into an adaptable appetizer or delightfully light lunch. The beauty of the recipe is that everything but the feta, yogurt and olive oil are optional. Garnish with whatever fresh veggie or garden tidbits you have on hand. Cook Time: 15 minutes Serves 4 INGREDIENTS METHOD Cup of plain Greek yogurt 1. Combine the yogurt, feta and olive oil in a small ⅓ bowl. Whip with a fork or preferred utensil until Cup of feta cheese ⅓ fairly smooth (small feta chunks are fine). 1 Tbsp olive oil Note: for a velvety smooth texture, use a food processor or bullet blender. 1 Small garlic clove, minced 2. Add in the minced garlic, dried herbs and lemon zest. Season with salt and pepper to taste. 1 Tbsp dried herbs, any herb blend will do 3. Slice the radishes as thin as you can and sprinkle lightly with salt. Roughly chop a small handful of Zest of 1 lemon parsley. Dash of chili flakes or cayenne, 4. Toast the bread to your favorite shade of gold. optional for my spicy friends 5. Spread a thick layer of creamy feta on each slice of toasted bread. Top with radish slices and Salt and pepper, to taste sprinkle with parsley. A final drizzle of olive oil is 4 Slices of bread, preferably crusty optional. or seeded for texture 4 Large radishes Roughly chopped parsley 9 Edamame Hummus We discovered this simple and delicious hummus in Hawaii on a Lee family vacation (circa 2004) and have been recreating it ever since. It’s tangy, creamy and goes well with just about everything. I’m always surprised at what a crowd-pleaser this hummus is, and the best part is that it only takes a few minutes to whip up a batch to share with family and friends. Recipe note: This makes a fairly large batch (about 3 cups), but it keeps well in the refrigerator for about a week. Prep Time: 5-10 minutes / Cook Time: 25-35 minutes Serves 3-4 INGREDIENTS METHOD Put all ingredients in a food processor or high- 24 Oz shelled edamame (can usually be found in the frozen section, but powered blender and pulse until smooth make sure they’re mostly defrosted before you start) 1 Cup good-quality olive oil TO SERVE 11/4 Cups seasoned rice vinegar (I rec- ommend the Marukan brand – our • Spoon your favorite corn salsa on top and favorite is the seasoned one in the enjoy with tortilla chips (this is how we do it orange bottle) at our house!) Pinch of salt and white pepper to • Eat with crunchy vegetables, such as taste (you can use black pepper, carrots, celery or radishes you’ll just have little black flecks in your hummus) • Spread onto your favorite sandwich or wrap • Add to any cheese board or mezze plate Optional for serving: tortilla chips, with crackers or pita crackers, pita, veggies, corn salsa 10 Appetizer | Vegan, Vegetarian, GF | Jordyn Lee | BK 11 Appetizer | Vegetarian | Rhiannon Pacheco | PDX 12 Gougeres (Appetizer Cheese Puffs) When you’re looking for an appetizer that will impress everyone, is easy to make ahead and cook as-needed, this is your go-to. They require just 5 ingredients that you likely already have on-hand and are made with a simple pate a choux dough. I’ve made these cheese puffs for every major holiday dinner in the last years and often will double the recipe, freeze half and save them for when we need an indulgent but light appetizer. They’re divine served in a big basket with a glass of wine. Prep Time: 20 minutes / Cook Time: 30 mins Serves 6 INGREDIENTS Cup milk or water 3 Large eggs 1 Tbsp (½ a stick) unsalted butter, cut 1½ Cups strong grated cheese (I prefer 4 into several pieces Gruyere, but you could use any hard cheese like manchego or sharp cheddar) 1/4 Tsp kosher salt ½ Cup parmesan cheese 1 Pinch of cayenne pepper (optional) Coarse salt 1 Cup all purpose flour 2 Tbs chopped chives or other herbs METHOD 1. Line two baking sheets with parchment paper speed until it stops steaming (about 1 minute). or silicone mats. If you’re making them now, 5. With the mixer on low, add the eggs one at a preheat oven to 450. If you’re freezing them time, waiting until each egg is incorporated for later, no need to preheat the oven now. before adding the next. You want the dough 2. Place the milk, butter and salt in a saucepan to be a thick dropping consistency like soft and bring to a rolling boil over medium-high cookie dough. Scrape down the bowl, until heat. Stir. all the dough comes together in a smooth, 3. Take the pan off the heat, and add the cup creamy batter. Fold in the cheese (and chives of flour and pinch of cayenne (if using) all at or herbs if you’re using them). once, stirring vigorously. Place the pan back 6. Scoop rounded tablespoons of dough onto on the heat and continue to stir until the a baking sheet lined with parchment paper. mixture pulls away from the side of the pan Don’t worry if they’re a bit bumpy, the craggy and forms a ball of dough in the middle of the bits get golden brown in the oven and make saucepan. It’s ready when it glistens and is them look even more appetizing. I like to thick enough to hold the spoon upright. keep them bite-sized so we can make more of 4. Transfer the dough to the bowl of a stand them! Sprinkle a tiny bit of sea-salt over each mixer (alternatively, you can put the dough one and serve.
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