1st Guest Chef Event

The first-ever guest chef that Slow Food Carleton Convivium held was a very successful! We enjoyed the food and the company while coming up with a beautiful love poem. Thank you for the chefs (Khanh and Xiaozhou) who prepared the delicious dishes and the guests who made the event enjoyable and fun. There will be many more chances in the future since we want to make Guest Chef as one of our regular events.

Poem

Title: Heartichoke
Khanh: Artichoke where is your heart?
Zoe: I’ve been pulling out leaves but my search is for naught
Saeyoon: Tough the journey might be
Erik: my search will not in vain
Xiaozhou: [tba]
Piaomu: [tba]
Bethany: [tba]

Recipes
1. Simmered Kabocha (Japanese Winter Squash) in soy sauce (Saeyoon)

1 medium Kabocha

2 tbsp soy sauce

3 tbsp sugar (optional)

3/4 cup water (or dashi stock)

1) Wash and cut kabocha into slices, about 1-inch.

2) Leave skin on.

3) Put dashi soup stock, sugar, soy sauce, and kabocha slices in a pan.

4) Place the pan in high heat and bring it to boil.

5) Turn down the heat to low.

6) Simmer kabocha until the liquid is almost gone.

7) Serve warm or cold.

 

2. Steamed Artichoke with dip (Saeyoon) from www.artichokes.org

3 whole artichokes

1 tbsp Horseradish

4-5 tbsp Mayonaise

1) Wash artichokes under cold running water.

2) Cut off stems at base and remove small bottom leaves.

3) Stand artichokes upright in deep saucepan large enough to hold snugly.

4) Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)

5) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)

6) Turn artichokes upside down to drain.

7) Cool completely; cover and refrigerate to chill. Makes 4 artichokes.

 

3. Snow White (Tofu with shrimp by Xiaozhou) [tba]

 

4. Stir-fried beef and onion (Xiaozhou) [tba]

5. Shrimp (Xiaozhou) [tba]

6. Chicken Salad (Khanh) [tba]