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Recipes & Art in the same place.

I am like the bear

Nick Walker. Long Beach, CA. 2015.

If the hills are so sweet
why dont they speak to me
my love is for my brothers
the ones that shared my life
forged a womb and stuck it out
my love is good love my eyes
have seen and heard
and tell bleakly what they know
and women say its sex
attractive lust
and men so dumb caught magnificently under the bondage of the
trick
no animosity
I will make it here
I cry so often now
I never could before
now in every movie and sermon I find my eyes flooded.
like I suddenly remembered that others love as well
its an overwhelming realization to see in its sincereness
I love poetry because the words belong to me.
the page is dictated so slowly and furiously
there are no lies in poetry
only liars
and I am so apt to be able to tell the difference
you friend I miss you
I miss our youth together
I wish I could hug you now and scream my joy and delight in your ear
so as to let you feel my electric reality
for I am like the bear I walk through
the rivers and the streams
I climb the rocks and city scapes
and peer down the mountain
to be heard one day saying
There. She. Is.

-Art-

April Rotelli. Long Beach, CA.

Untitled. Pen and copic on paper. 2014.

-Art-

Tortilla Espaola / Tortilla de Patata

aka Traditional Spanish Omlette
Very Easy/Fast + Vegetarian

Ingredients:
34 cup olive oil
6 medium russet potatoes, peeled, quartered, and thinly
sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
Instructions:
1. Heat oil over medium-high heat in a 10 saut pan. Add
potatoes and onions and cook, lifting and turning, until
potatoes are soft but not brown, about 20 minutes.
2. Beat eggs in a large bowl until pale yellow. Transfer sauted potatoes and onions with a slotted spoon to beaten
eggs. Reserve oil.
3. Heat 1 tbsp. reserved oil in the same pan over medium
heat. Add egg and potato mixture, spreading potatoes
evenly in the pan. Cook uncovered until the bottom is
lightly browned, about 3 minutes.
4. Gently shake pan so tortilla doesnt stick, then slide a
spatula along edges and underneath tortilla. Place a large
plate over pan and quickly turn plate and pan over so
tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide
tortilla back in (uncooked side down), carefully tuck in
sides with a fork, and continue cooking over medium heat
until eggs are just set, about 3 minutes. Cut into wedges
and serve at room temperature.

-Food-

Marlon Baez. San Francisco, CA.

Beak to the Future. Acrylic on canvas. 18 x 24 inches. 2011.

Burmese Prawn Curry

Easy + Fast

Ingredients:
1 pound medium prawns
(peeled and deveined)
5 garlic cloves, coarsely chopped
2 tsp fish sauce
1 1/2 tsp Madras curry powder
1 1/2 tspturmeric powder
1/2 tsp black pepper
3 tbsp vegetable oil
1 tsp freshly grated ginger
(from a 1-inch piece)

-Food-

-Art-

1 medium onion
(coarsel chopped)
2 tsp paprika
1 tsp prepared chile paste
(such as sambal oelek)
1 tbsp chopped cilantro
(plus extra sprigs for garnish)

Marlon Baez. San Francisco, CA.

Headless Roller Couple. Graphite and ink. 32 x 36 inches. 2014.
Burmese Prawn Curry Continued...

Instructions:
1. Combine prawns, 1/2 the garlic, the fish sauce, curry powder,
turmeric, and black pepper in a large bowl and set aside to marinate
for 10 minutes.
2. Heat the oil in a medium nonstick skillet over medium heat until it
starts to shimmer. Add the remaining garlic and the ginger and cook
and stir until fragrant, about 45 seconds. Add the onion and cook and
stir until soft and translucent, about 3 to 4 minutes. Add the paprika
and chile paste and stir until the onion is evenly coated.

-Food-

-Art-

Burmese Prawn Curry Continued...

3. Add the prawns and arrange them in one layer on the bottom of the
skillet. Raise the heat to medium high and cook until just opaque,
about 3 minutes, turning the shrimp over halfway through. Then stir
until the shrimp are fully cooked (cut into a piece for a peek). Sprinkle
with chopped cilantro and stir with a couple more flourishes.
4. Garnish with cilantro sprigs and serve with coconut rice and a
vegetable side dish.

Craig Campbell. Oakland, CA.

Taylor Quick. Digital collage. 2015.

-Food-

-Art-

Robin David. San Francisco, CA.

Nekrowko Ramen. 2014

-Art-

Mona
Marcos.
San
Francisco,
CA.

Cells.
Ink on
paper.
6 in
x 3 1/2 in.
2014

Terrain.
Ink on
paper.
6 in
x 3 1/2 in.
2014.

-Art-

Lovely Lemon Bars

Easy/Fast + Vegetarian
Ingredients:

(For the pastry base...)

cup cold butter, cut in small pieces
cup sugar
2 cups flour

(For the lemon layer...)

cups sugar
cup flour
4 eggs
zest of two lemons, very finely chopped
juice of 2 lemons (about to cup juice)
Instructions:
To make the pastry base...
1.In a bowl, mix together the butter sugar and flour. (You may
use a pastry cutter or a food processor if you have one available.)
2.Press dough evenly into the bottom of a greased and parchment paper lined 913 inch baking pan.
3.Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you
are using glass bake-ware). The bottom should just be beginning to brown slightly at the top edges.
For the lemon topping...
1.Simply whisk together the sugar flour, eggs, zest and lemon
juice until the sugar is dissolved.
2.Allow the topping to sit for about 10 minutes before whisking
together well again and pouring over the baked shortbread
base.
3.Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set.
Cool completely. Sprinkle with powdered sugar to finish.

-Food-

Rosemary-Balsamic Pork Tenderloins

Ingredients:
2 shallots, thinly sliced
2 (12-16 ounce) pork tenderloins, trimmed
2 tbsp water
1 1/4 tps kosher salt
1
tsp
light
brown
sugar
3/4 tsp pepper
3/4
cup
balsamic
vinegar
2 tsp vegetable oil
2 tsp chopped fresh rosemary
4 tbsp unsalted butter
1 tsp Dijon-style mustard
(cut into 4 pieces)
Instructions:
1. Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt
and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most
flavor.
2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3
minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2
minutes. Repeat until all sides are browned. Transfer tenderloins to
a foil-lined rimmed baking sheet and roast in oven until tenderloins
register an internal temperature of 145 degrees, 10-16 minutes.
3. While pork roasts, add 1 tablespoon butter to the still-hot skillet.
Add shallots, water, and sugar. Cook over medium-low heat, stirring
frequently, until shallots are browned and caramelized, 7-10 minutes.
Set skillet aside off heat.
4. Transfer tenderloins to carving board and tent loosely with foil, let
rest 10 minutes.
5. While pork is resting, set skillet back over medium-low heat and
add vinegar. Simmer, scraping bottom of skillet with wooden spoon to
release browned bits, until mixture is thickened slightly, 5-7 minutes.
Add rosemary and any accumulated pork juices, continue to simmer
until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off
heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at
a time. Season with salt and pepper to taste.

6. Cut tenderloins into 1/2-inch thick slices and serve with

sauce.

10

-Food-

Leigh Ann Coleman

San Francisco, CA.
Tyler/beanie NY.
Pen on paper.
5 x 7 inches. 2014.

Leigh Ann
Coleman
San Francisco,
CA.
Degrees of
Seperation
on Facebook:
Stranger 1 of 31.
Pen
on paper.
30 x 30
inches [series].
2014.

-Art-

11

Miguel Guerrero. San Francisco, CA.

Spray Can No. 1. Wood (spray can: 8" x 3" - spray paint: 11" x 16"). 2014.

12

-Art-

Crazy Banana Bread

Easy+ Vegetarian

Ingredients:
1/2 cup butter or one stick ( softened)
1 tsp baking powder
3/4 cup sugar
1/4 tsp salt
2 large eggs
1 tsp ground cinnamon
1 tsp vanilla extract
3 ripe medium bananas
1 3/4 cup flour
(softer is better)
1/4 tsp baking soda
1 cup chocolate chunks or nuts
(chunks better than chips)
Instructions:
1. Preheat Oven at 180 degrees C or 350 degrees F. Mix your
softened butter and sugar with a hand mixer or a stand mixer,
until well combined. Mix in your eggs one at a time. Add your
vanilla extract to the mixture and set aside. In a separate larger
bowl mix all your dry ingredients together; flour (sift for better
results) baking soda and powder, salt and cinnamon.
2.Add your dry ingredients to your butter mixture slowly till
well mixed. Cut your ripe bananas into small easy to mix
pieces. Add bananas to the batter, and mix well. Lastly mix in
your chocolate and/or nuts to the batter with a spoon.
3. Grease a bread pan with butter or none-stick spray.
Sometimes I line the pan with baking paper instead.
4. Pour in your batter into the pan and place in the middle rack
of your pre-heated oven. Bake for about 45-50 minutes. Check
to see if its done with a toothpick by poking the center of the
bread. If it comes out clean its done! If not bake till its done.
Your bread should be golden and your house should be smelling
like banana bread :-) .

-Food-

13

Goat Cheese & Roasted Grape Bruschetta Bites

Fast/ Easy + Vegetarian

Ingredients:
A baguette cut into inch slices
Red seedless grapes
Creamy goat cheese (left out so it becomes spreadable)
Balsamic Glaze

balsamic vinegar

brown sugar
The leaves of a few thyme sprigs
Instructions:
For Glaze...
Mix 2 cups balsamic vinegar with 1/2 brown sugar in a saucepan
over medium heat, stirring constantly until sugar has dissolved.
Bring to a boil, reduce heat to low, and simmer until glaze is
reduced by half, about 20 minutes. Glaze should coat the back of
a spoon. Let cool and pour into a jar with a lid; store in
refrigerator.
To complete...
Preheat oven to 375F.
1. Pick grapes off the cluster and place in a greased baking sheets
or ovenproof dish
2. Add thyme and drizzle with olive oil.
3. Bake for about 10 minutes, or until the grapes start to split.
4. While they bake, brush baguette slices with olive oil and toast
until golden in a pan.
5. When bread is a toasty golden brown, cut one clove of garlic in
half and rub on the warm toasted bread
6. Spread creamy goat cheese on toast and place on a platter.
7. Spoon grapes and thyme onto toast.

14

-Food-

Kat Kolb. Oregon.

Untitled. Embroidery on fabric. 2015.

-Art-

15

Miguel Dourado Sun. San Francisco, CA.

The Pho I Ate. Digital drawing. 2015.

16

-Art-

Assembled by Leigh Ann Coleman

Special Thanks to
The Artists of SFSU

Artist Information at:

http://artcookbook.weebly.com
Email at:
artcookbook1@gmail.com
Featured Artists:
Nick Walker, April Rotelli,
Marlon Baez, Craig Campbell,
Mona Marcos, Leigh Ann Coleman,
Miguel Guerrero, Kat Kolb,
Miguel Dourado Sun, Robin David
Recipes Cited:
http://www.chow.com Burmese Shrimp Curry
http://www.saveur.com--Tortilla Espanola
Leigh Ann Coleman--Lemon Bars
Shirin Makaremi--Rosemary Pork Tenderloins
Shirin Makaremi--Banana Bread
Emily Stember--Bruschetta Bites

For Art or Recipe

Submissions:
artcookbook1@gmail.com

ART ON THE COVERS

Front:
Robin David. San Francisco, CA.
Mythological Hotpot. 2014
Back:
Robin David. San Francisco, CA.
Description of Nekrowko. 2014.

March 2015
VOL 01