Update 04Feb: This contest is now closed. Will announce the winner of the 2+1 tickets later on today.
Some of you who follows chowtimes.com will know that Arksensen and Nanzaro will be performing in the Vancouver 2010 Closing Ceremony. Until today, Suanne and I still do not know a single thing about the closing ceremony. Any question we had always been met with “I am not commenting” response followed by a change of topic.
The Vancouver 2010 organizers surprised the boys by giving them 10 tickets to the Dress Rehearsal of the Opening Ceremony. Frankly, Suanne and I were more excited than them. Arkensen and Nanzaro is more excited about their other freebies than the the tickets.
This is NOT from us. This is from Arkensen and Nanzaro. They have decided to donate 3 tickets to chowtimes.com as a give-away!!
We went and check if anyone is selling the tickets. Oh yeah, people are selling it at upwards of $250 per ticket on Craigslist (see here). But you are going to get it for free on chowtimes. Here is how … More on following page. Click here to continue reading
A friend of mine sent me an email of some very interesting coffee mugs. They are from the Fancesco Mugnai blog. I am sure some of you would find it equally amazing too.
There are more … More on following page. Click here to continue reading
Besides all the dips, Minoo also demonstrated a dessert recipe in the South Arm Community Kitchen. It is simply Baked Apples. This is a great fall recipe when apples are in abundance.
These Baked Apples will be heavenly with some vanilla ice-cream.
- 4 apples
- 4 tablespoons brown sugar
- 2 tablespoons butter
- 1/4 cup dried sweetened cranberries or raisins
- 1/4 cup walnuts, toasted and chopped
- ground cinnamon to taste
- nutmeg to taste
- 1 cup apple cider or apple juice
The aroma of baking with cinnamon is so enticing that your guests will feel hungry the moment they step into your home.
Prep time: 20 minutes; Bake time: 20 minutes; Serve: 4
Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.
I find that this Mixed Olive Tapenade is very salty.
- 1 cup pitted, assorted green and black olives
- two anchovy filets or two squirts of anchovy paste
- 1 clove garlic
- 2 tablespoons capers
- juice of a lemon
- handful of fresh basil leaves
- olive oil
Prep time: 15 minutes; Yield: 1 cup
Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.
Prep time: 45 minutes; Yield: 1.5 cups
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 teaspoons red wine vinegar
- 1 tablespoon roasted garlic
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste
This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.
Prep time: 30 minutes; Yield: 2 cups (500ml)
- 1 large beet, washed
- 2 medium carrots
- 1/2 cup (125ml) sour cream
- 1/2 cup (125ml) crumbled feta
- 1 green onion, chopped
- 1 tablespoon (15ml) finely chopped fresh dill
- 1 teaspoon (5ml) orange zest
- 1 teaspoon (5ml) orange juice
- 1/2 teaspoon (2ml) salt
- 1/4 teaspoon (1ml) freshly ground black pepper
When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.
Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.
Prep time: 45 mins; Yield: 3 cups
- 1 large eggplant
- 3 tablespoons tahini (sesame-seed paste)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.
The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.
Prep time: 15 minutes; Standing time: 30 minutes; Yield: 3 cups
- 2 x 15 ounces cans black beans
- 1 cup grated carrot
- 1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
- 1/4 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced garlic
- pinch of salt
- 1/8 teaspoon ground red pepper or cayenne