We received a few emails asking us if we are serious about the Chez Suanne making purin and selling it. The background of this initiative is found on this post called Battle of the Purins: Cake Ya $2.50 vs Chez Suanne $1.25.
The answer is, yeah, we are serious. We are serious in a fun sort of way. It is something we thought would be great to extend the sharing of things related to food. Through the posts on chowtimes, we share our experiences and stories and in return we get to learn a lot more from you all.
The above is the actual action shot of the purin made by Chez Suanne. They are as real as you can see above.
This is another crazy experiment that Ben cooked up and which we think is fun. In this experiment, we want to see if we can raise the engagement with chowtimes readers not just reading posts and attending chowdowns but also sharing Suanne’s amateur cooking every everyone.
We are not here for the money, obviously. We just want to go through the motions of doing something fun and putting our passion in action. We think through this process we will learn a few things but I think the best thing is we will have fun.
Then there is this nagging question if Chez Suanne is up to snuff with handling food and such. There! Suanne has basic training in food handling and in her weekly involvement in the Richmond Community Kitchen, she is very much exposed to proper food safety matters.
Hehehe … here is the fun part. So how many orders did Chez Suanne manage so far? Here are the total orders received: Continue reading
The South Arm Community Kitchen completed the meal with a dessert. Minoo prepared a Banana Split recipe with a twist.
This Banana Split with Pineapple and Maple Walnuts is just the right size and not as indulging as the version served at the stores. I like the portion size and the addition of the pineapples with a slight sourness to counter balance the sweetness of the ice-cream.
While we were enjoying our meal, Minoo shared with us some tips for a healthy lifestyle and a cleaner environment, starting from our own kitchen. Here is the link to the tips.
- 1 x 15 ounce can crushed pineapple, in natural juice
- 1/4 cup lemon juice, preferably freshly squeezed
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 ripe, firm bananas
- 6 scoops vanilla light ice-cream or frozen yogurt, 1/4 cup each
- 6 fresh mint leaves, for garnishing, optional
- Maple Walnuts for toppings (refer Butternut Squash Soup with Maple Walnuts recipe)
Source: unknown via Minoo
Oh!, I learned something new about banana from a NCIS: Los Angeles show and it is also mentioned in Wikipedia.
Bananas are naturally slightly radioactive, more so than most other fruits. Small amounts of the isotope is found in naturally occurring potassium.
For the main course, Minoo picked an Italian dish called Chicken Cacciatore for the South Arm Community Kitchen. Cacciatore refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, bell peppers, herbs and sometimes with wine. It is popular to be made with chicken or rabbit.
This is a rustic and hearty meal complete with carbohydrate, protein and vegetables. You may served the Chicken Cacciatore with pasta, rice or bread.
- 6 chicken thighs or 3 chicken breasts cut into halves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 8 pieces of button mushrooms, slice
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 x 28-ounce can diced tomatoes with juice
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
- pasta to be served with this dish (allocate about 4 oz per person)
Source: this recipe is adapted from Giada De Lauentis
Minoo selected a hearty winter soup recipe for the South Arm Community Kitchen. Squash is great for soup and they are in season in the winter. It is always good to eat produce in season for their freshness and cheap price.
his Butternut Squash Soup with Maple Walnuts is a recipe from Quebec. It is the maple syrup that distinguishes this soup from others. You may serve this soup as an appetizer or a stand alone light lunch, You may substitute butternut squash with other winter squash like acorn squash, Kabocha squash, etc. You can also substitute the walnuts with other nuts like cashew or pecan.
Maple Walnuts for topping
- 1 cup (250ml) walnut pieces
- 2 tablespoons (30ml) maple syrup
- a pinch of cayenne pepper
- 2 teaspoons chopped fresh rosemary
- salt to taste
- 2 teaspoons (10ml) vegetable oil
- 1 large yellow onion, diced
- 2 pounds (1 kg) butternut squash, peeled and cubed (you can microwave it for 5 minutes to soften it for easier peeling)
- 1 1/2 cups (350ml) apple cider
- 2 cups (500ml) reduced sodium vegetable stock
- 1 teaspoon dried sage
- salt and pepper to taste
- cayenne pepper to taste, optional
- 1/3 cup (80ml) maple syrup, optional (we did not add this to the soup as the butternut squash is already sweet enough)
Source: this recipe is adapted from http://www.alive.com