RECIPES FROM

J U L Y 2 0 2 1 editor's note

Thank you for attending Communicating the Future: Engaging the Public in Basic Science. It was great to see everyone virtually and we hope that you enjoyed the conference! As a thank you, we'd like to share some of the SciPEP team’s favorite bites and sips. We hope to one day soon be able to enjoy these tidbits with you in person, but until then...enjoy!

DEPARTMENT OF ENERGY, OFFICE OF SCIENCE & THE KAVLI FOUNDATION

02 13 06 Brazilian A popular South American drink.

07 Hibiscus Kiss Champagne The author describes this as a "miracle drink." And it is. If you love champagne and pink things, this is for you. It truly is sweet without being sweet, and boozy without being boozy.

06 08 Mezcalita Rose A recipe passed down from generation to generation, with a Mezcal twist.

09 The Porcupine River There are four ingredients in The Porcupine River: vodka, Yukon Jack, lime juice, and seltzer. Wait until you read what inspired this delicious drink.

25 10 Very Fast and Socca Sometimes you need something that doesn’t require you to juice a bunch of limes or have a bottle of champagne in the fridge. This lazy Negroni comes together in seconds.

13 Andean Cheese Arepa A popular Colombian dish that can be served as a side or for lunch. 03 22 15 Caramelized & Goat Cheese Bread Tasty appetizer combining French bread, goat cheese, and onion.

16 Sesame Broccoli Getting kids to eat vegetables isn't easy, but this dish has a proven track record of success.

17 Shrimp Cocktail Need an easy appetizer? You can't go 17 wrong with this classic shrimp cocktail.

20 Classic Rack of Lamb Need a show-stopping entrée? Check out this mouth-watering recipe for a rack of lamb.

21 Coconut Chicken A recipe originating from the New York Times, this chicken gets even better after a few nights in the fridge, making it an ideal dinner to meal-prep. 10 22 Crock-Pot Vegetarian Chili Traditional dish that is easy to make. Just throw the ingredients in the Crock- Pot and you'll have yourself a delicious lunch, without the meat!

25 Chocolate Sauerkraut Cake Cake with sauerkraut? Yep. It's better than you might think. This delicious spin on the original chocolate cake is a family recipe. 04 ApéritifsApéritifs

05 APÉRITIFS Brazilian Caipirinha

Ingredients Instructions

½ lime Gather the ingredients. 1 ½ to 2 ½ tsp superfine Cut half of a lime into small wedges. sugar, to taste Place the lime and sugar into an old- 2 oz. cachaça fashioned glass and muddle well. Lime wheel, for garnish Top the drink with cachaça and stir well. PREP TIME: 3 MINUTES Fill the glass with small ice cubes or cracked ice, stir again, and garnish SERVINGS: 1 with a lime wheel. Serve and enjoy.

Submitted by: Alysson Muotri, UCSD School of Medicine 06 APÉRITIFS

Hibiscus Kiss Champagne Cocktail

Things I love in a drink: boozy, spirit-forward, not sweet. Things my mom loves in a drink: doesn’t taste like booze, not strong, syrupy sweet. I go double IPA, she goes white zinfandel. I go gin gimlet, she goes piña colada. But we both absolutely adore this cocktail. It’s a miracle drink. It helps that we both love champagne and pink things – but this truly is sweet without being sweet, boozy without being boozy.

Ingredients Instructions

FOR THE SYRUP FOR THE HIBISCUS SYRUP 1 cup sugar Combine all ingredients in a saucepan over 1 cup water medium heat. Stir until the sugar has dissolved. 1 oz. (a little over half a Bring to a boil then lower to a simmer and cup) dried hibiscus flowers simmer for 10-15 minutes. Remove from heat, cover pan with a lid and steep for at least an FOR THE COCKTAIL hour. Strain into jars or bottles that have 2 oz. gin airtight lids. Keep in fridge for up to a month. ¾ oz. St. Germain Champagne FOR THE COCKTAIL ¾ oz. hibiscus syrup (see Combine the gin, St. Germain, and the hibiscus instructions for the secret syrup with ice. Shake well and strain into a sauce) chilled glass. Top with champagne.

Submitted by: Brooke Smith, The Kavli Foundation 07 APÉRITIFS Mezcalita Rose

A margarita recipe passed down from generation to generation in the Rose family, with a Mezcal twist. Great pairing with homemade guacamole and chips.

Ingredients Instructions

1 shot glass lime juice Throw the first 7 ingredients into a blender in 1 shot glass lemon juice the order they appear on the left. ½ shot glass yuzu juice Fill 75-80% of the blender with margarita 2 ½ shots Contreau mix. 2 shots Grand Marnier Add ice until the blender is almost full. 7 shots of mezcal Blend the mix until the ice is crushed Splash of orange juice uniformly (no big chunks remaining). Jose Cuervo margarita Pour some lime juice on a small plate (to mix cover the bottom of the plate) and sprinkle Bag of ice salt and cayenne pepper on another plate. Salt Cayenne pepper Turn each (margarita) glass upside down and Lime juice dip the rim into the lime juice first and then into the salt and pepper. Pour the blended margarita into each glass and enjoy!

PREP TIME: 15 MINUTES

SERVINGS: 8

Submitted by: Spiros Michalakis, Institute for Quantum Information and Matter, Caltech

(on behalf of Kasey Rose, his better half) 08 APÉRITIFS The Porcupine River

Created by Bo Hammer for a geology student whose undergrad thesis work was done on the Porcupine River. The narrative written for the student is included:

“There are four ingredients in The Porcupine River: vodka, Yukon Jack, lime juice, and seltzer. The vodka harkens back to the Russians who long ago occupied much of lands of the northeastern Pacific. In reviewing the thesis references, and I think from a convo we had, I found it odd that the Russians didn't do more geological surveys, but perhaps they were mainly concerned with the obviously vast resources in the coastal regions. Yukon Jack is a blend of Canadian whiskey and honey, because, well, Canada, and its sweetness brings to mind the sweetness of scientific discovery. Hopefully, when you were doing your field work, the wildflowers were in bloom and perhaps the floral bitters will remind you of that. Lime is important here. Its tartness offsets the sweet Yukon Jack and is an important reminder that the sweetness of discovery is followed by a sharp realization that a lot of hard work is necessary to turn discovery into science. Finally, topping off these strong spirits with seltzer, which may bring to mind the Porcupine River itself, which I imagine is quite a wonder. Importantly, for geological purposes, this cocktail is shaken tectonically, and then, of course, served on the rocks! So here's to you!”

Ingredients Instructions

1 shot of vodka (Use the cheap Combine the vodka, Yukon Jack, bitters, and lime in stuff, like the explorers probably a cocktail shaker filled with a handful of ice. Shake had.) tectonically to chill, and then pour it all into a tall 1 shot of Yukon Jack glass. Add a bit more ice if you'd like. Juice of about ¼ of a lime, more Top it off with seltzer, stir, and garnish with a lime or less depending on how citrusy wedge. you like your Several dashes of lavender or other fragrant bitters Seltzer

Submitted by: Becky Thompson, Fermilab 09 APÉRITIFS

Very Fast Negroni Ingredients & Socca Gin Sweet Vermouth (e.g. I love cocktails and I think I make a great Margarita and – but sometimes you Rosso) need something that doesn’t require you to Campari juice a bunch of limes or have a bottle of 1 orange champagne in the fridge. This lazy Negroni Gram (chickpea) flour comes together in seconds. Serve with a similarly quick-to-put-together Socca. Olive oil Salt and pepper Fresh rosemary or Za’atar PREP TIME: 10 MINUTES (optional, to serve)

COOK TIME: 10 MINUTES

SERVINGS: 2 10 Instructions

Start with the Socca: mix equal quantities of gram flour and water (I use a half cup measure) together in a bowl, along with a tablespoon of olive oil and salt and pepper. Leave this to sit for up to 30 minutes. Meanwhile, you can make your : Put ice cubes and a slice of orange into two glasses (or however many you are making). Add equal quantities (I use a standard cocktail measure) of gin, Vermouth, and Campari to each glass, and stir vigorously. As you are drinking, pre-heat the oven, either on the grill or normal fan setting, and heat about a tablespoon of olive oil in an oven- proof frying pan (cast iron is great for this). When the oil is smoking, tip in the Socca batter and swirl around so that the pan is coated. Grill (quicker) or bake until the Socca is set and starts to turn brown on top. Remove and slide out onto a board, then cut into pieces and drizzle with olive oil, chopped fresh rosemary, Za’atar, or other herbs.

Submitted by: Sarah Davies, University of vienna 11 AppetizersAppetizers

12 APPETIZERS

Andean Cheese Arepa Ingredients Arepas are very popular in Colombia, 300 ml hot water Venezuela and other countries in Central and 100 ml cold water South America, where there are hundreds of 260 grams of precooked white corn local varieties. This version is common in the flour (sold in most Latin region around Bogotá and it is typically supermarkets) served as a side dish or sometimes eaten as a quick lunch. 1 Tbsp of butter (it can also be 1 Tbsp of olive oil) 1 tsp salt 150 grams of grated Mozzarella or white cheese (not necessary)

13 Instructions

Place the hot water in a bowl and add one spoon of butter until it melts. Then add the cold water and the salt. Then slowly add the flour while stirring with a wooden spoon to prevent clump formation. Knead the dough until it is soft but not sticky (add more flour if needed). Add the cheese and continue mixing until it is all homogenous. Separate the dough into eight or six small balls. Flatten each of these with your hands into disks of any desired thickness. Place over a non-stick pan at low- medium heat with a bit of butter or olive oil. Grill on one side until it turns golden brown, then flip and grill the other side. The arepa can be served plain or with a variety of toppings. I like it with a spread of hummus and sliced tomatoes or avocados.

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

SERVINGS: 4

Submitted by: Daniel Silva luna, UniversityNOMADIC of |Otago 2 4 14 APPETIZERS Caramelized Onion & Goat Cheese Bread

Ingredients Instructions

½ cup chopped pecans Place pecans in a single layer in a baking 1 Tbs butter sheet. 1 medium-size sweet onion, halved Bake at 350° for 10 to 12 minutes or until and thinly sliced lightly toasted. ½ tsp sugar Melt butter in a 10-inch skillet over 1 large , minced medium-high heat. Stir in onion and sugar. 1 (10.5-oz.) goat cheese log Cook, stirring often, 20 to 25 minutes or ⅛ tsp salt until are caramel colored. Add ⅛ tsp pepper garlic, and cook 2 more minutes. Remove 1 (8.5-oz.) loaf French bread from heat, and let stand 30 minutes. baguette, cut in half lengthwise Process onion mixture, goat cheese, salt, ½ cup honey and pepper in a blender or food processor 30 to 45 seconds or until ingredients are well blended and smooth. Spread mixture evenly onto cut sides of bread. Place on a baking sheet. Bake at 375° for 15 minutes or until thoroughly heated and edges are lightly browned. Cut into 1-inch slices. Drizzle evenly with honey, and sprinkle with toasted pecans.

PREP TIME: 15 MINUTES

COOK & BAKE TIME: 54 MINUTES

SERVINGS: 10 - 12

Submitted by: Matthew VanDyke, the universityNOMADIC of alabama | 2 4 15 APPETIZERS Sesame Broccoli

This is my childrens’ favorite vegetable and it can work as an appetizer, as well.

Ingredients Instructions

1 pound fresh broccoli Cut up broccoli into bite-sized pieces and 2 Tbs vinegar steam until tender but still bright green and 1 Tbs soy sauce crisp. Blanch broccoli. Combine other ¼ tsp sesame oil ingredients, except for seeds, and pour over 1 tsp sugar or maple syrup cold broccoli. Sprinkle with sesame seeds 1 Tbs sesame seeds before serving.

You can also add red chili flakes if you like a kick.

Submitted by: Erika Shugart, National science teaching association

16 APPETIZERS Shrimp Cocktail

Ingredients Instructions 10 cups cold water Put the water, carrot, celery, onion, garlic, lemon, parsley, 2 medium carrots, quartered thyme, and bay leaves in a pot and bring to a boil over high 2 stalks celery, quartered heat. Lower the heat to a simmer, set a cover on top slightly 1 large onion, quartered ajar, and cook for 10 to 30 minutes. 1 head garlic, halved Drop the shrimp into the liquid and turn off the heat. 1 lemon, halved Cook the shrimp, stirring occasionally, until they curl and bunch parsley ½ turn pink, about 2 to 2 ½ minutes for medium shrimp, 3 5 sprigs fresh thyme minutes for large ones. Drain and cool to room 2 bay leaves temperature. Peel the shrimp and remove the vein along 1 pound medium or large shrimp, in the curve of the shrimp, if desired. Refrigerate if not the shell, rinsed serving right away. If refrigerated, bring the shrimp to 1 tablespoon kosher salt room temperature 20 minutes before serving. Cocktail Sauce, recipe follows To serve put the cocktail sauce in a medium bowl and Lemon wedges surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. 17 FOR THE COCKTAIL SAUCE

Ingredients

1 cup ketchup 1 lemon, zest finely grated and juiced 4 teaspoons prepared horseradish, or to taste, drained ¼ teaspoon Worcestershire sauce Hot sauce, to taste

Instructions

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well and then refrigerate until ready to serve.

PREP TIME: 15 MINUTES

COOK TIME: 23 MINUTES

SERVINGS: 4-6

Submitted by: Suzanne Ffolkes, The Optical Society 18 EntréesEntrées

19 ENTRÉES Classic Rack of Lamb

Ingredients Instructions 1 or more frenched lamb rib racks (7 to Marinate the lamb: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly 8 ribs each), 1 ¼ to 2 pounds for each ground black pepper. Place in a thick plastic bag with rack olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from For each rib rack: the bag and seal. Place in a container so that if the bag 2 tsp chopped fresh rosemary leaks, the container catches the leak. Marinate in the 1 tsp chopped fresh thyme refrigerator overnight, or at room temperature for 1 ½ to 2 2 garlic, minced hours as the lamb is coming to room temperature in the Salt next step. Bring lamb to room temperature: Remove the lamb from Freshly ground black pepper the refrigerator 1 ½ to 2 hours before you cook it so that it 2 Tbs extra virgin olive oil comes to room temp. If the meat is not at room temperature it won't cook evenly and may still be raw PREP TIME: 10 MINUTES inside while the outside is cooked. Preheat the oven to 450°F: Arrange the oven rack so that COOK & MARINATING the lamb will be in the middle of the oven. TIME: 1 HR 55 MINUTES Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by SERVINGS: 2 - 3 making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn. Roast at high heat to brown, then reduce to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned. Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer, inserted into the thickest part of the meat, reads 125°F for rare or 135°F for medium rare. Rest the roast, then slice and serve: Remove from oven, cover with foil, and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones.

Submitted by:NOMADIC Brian Nord | 2 4, fermilab 20 ENTRÉES Coconut Curry Chicken

Ingredients Instructions

2 ½ pounds boneless, skinless Trim the chicken thighs of excess fat and cut into ½- to chicken thighs 1-inch pieces; transfer to a bowl. Add the , 1 Tbs ground paprika and salt, and use your hands to mix well. Let ½ tsp ground turmeric the chicken marinate at room temperature while you 2 tsp kosher salt, plus more prepare the other ingredients, or cover and refrigerate as needed overnight. ⅓ cup canola oil In a large pot, heat the oil over medium-high. Stir in 2 yellow onions, finely diced the onions, lower the heat to medium-low and cook 4 garlic cloves, minced gently, stirring often to prevent scorching, until tender 1 (13-ounce) can unsweetened and translucent, about 8 to 10 minutes. Add the garlic coconut milk and continue to cook, stirring often, until most of the 1 ½ Tbs fish sauce, plus water from the onions has been cooked out and a more as needed glossy layer of oil has risen to the surface, about 5 1 tsp Madras curry powder minutes more. ½ teaspoon ground cayenne Add the marinated chicken and stir to release the Cooked rice or noodles, for serving spices into the onion. Pour in the coconut milk and 1 cup cilantro sprigs, for serving bring to a near boil. Let the coconut milk simmer briskly 1 lime or lemon, cut into wedges, for about 4 minutes to thicken a bit. Lower the heat to for serving medium-low and add the fish sauce. Stir in 1 ½ cups water and bring to a near boil. The broth will thin out PREP & COOK TIME: as the chicken starts to release its juices. 1 HOUR Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 SERVINGS: 4 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges. Submitted by: Sara Yeo, The University of Utah 21 ENTRÉES Crock-Pot Vegetarian Chili Ingredients This is a traditional and healthy meal from the American West. Using the Crock-Pot makes Two 15.5-oz cans of red kidney beans this a very low-effort meal and it produces a Two 14.5-oz cans of diced tomatoes week’s worth of lunches. One 15.5-oz can of corn Three green peppers, cut into slices One 1.25-oz package McCormick Original Chili Seasoning Mix Optional Toppings: cheddar cheese, cream, guacamole

22 Instructions

Mix the kidney beans, tomatoes, corn, peppers and seasoning mix into a medium-sized Crock-Pot. Set the Crock-Pot to low and let the chili cook for 4 hours while stirring occasionally. Prepare optional toppings.

PREP TIME: 15 MINUTES

COOK TIME: 4 HOURS

SERVINGS: 8

Submitted by: David Kirby, California Polytech University 23 DessertDessert

24 DESSERTS Chocolate Sauerkraut Cake

Don’t make that face. This is a terrific, moist cake, and if you don’t tell your friends it has sauerkraut in it, they’ll never know. Your other friends who hate coconut will also love this cake. On the other hand, if you really want a coconut cake but only have sauerkraut in the pantry instead of coconut (and don’t we all have sauerkraut in the pantry?), just add a teaspoon of coconut flavoring to the batter.

This is a recipe that comes from the old Germanic farm folks where I grew up and makes a sheet cake; it can also be baked in 8” rounds for a layer cake. Either way it was always served in our house with bittersweet coffee chocolate frosting.

FOR THE CAKE

Ingredients Instructions

½ cup butter (softened) Preheat oven to 350 F. 1 ½ cups granulated white sugar Put the sauerkraut in a colander, rinse it thoroughly, ½ cup (unsweetened) cocoa squeeze the water out, rinse it again, and squeeze it 2 cups all-purpose white flour again in paper towels to get it sort of dry. This gets 3 eggs (always bring eggs to room all the brine out. Chop it roughly and set aside to temperature before using them to bake with) drain some more. 1 tsp vanilla Using a large bowl, cream the sugar with the eggs, 1 tsp baking soda one at a time, beating until light and fluffy after each 1 tsp baking powder addition. Beat in butter and vanilla. This is the last ¼ tsp salt (a little more if you are time you will beat this batter! using large-grained kosher salt) In a separate bowl, combine the dry ingredients. 1 cup water Whisk or fluff to combine. Add these dry ingredients 1 cup of plain sauerkraut (canned or to the first bowl with the eggs and sugar. Mix just to fresh, but not heavily spiced sauerkraut) combine. Add the sauerkraut and the water; mix it all thoroughly but again only until well combined. For a sheet cake, bake in a 9x13 pan for 30-35 minutes (longer if you are using a glass pan for whatever idiotic reason). Let it sit for 10 minutes before turning out to cool on a wire rack. You can just dust it with powdered sugar and serve it warm with sour cream or ice cream, or cool it completely and go whole hog with the chocolate coffee icing.

25 Chocolate Sauerkraut Cake

FOR THE ICING Ingredients Instructions 1 cup white granulated sugar This is a cooked icing. Combine all ingredients except 1 cup (unsweetened) cocoa nuts and vanilla. Heat over low heat in a heavy ¼ tsp salt (a little more if you are using bottomed saucepan until glossy and smooth, stirring large-grained kosher salt) often, about 15 minutes. Remove from heat and cool to ½ cup strong black coffee room temperature. Gently stir in nuts and vanilla until ½ cup broken nut meats (pecan, thoroughly incorporated (do not beat!). Chill until firm English walnut, or hazelnut) and spread over cooled cake with a spatula. ½ tsp vanilla

Submitted by: Rick Borchelt, department of energy, office of science 26 Thank you for attending SciPEP!

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