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.🙂
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
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]
Guess what! We just got CSA funding for our guest chef lunches! This means that starting this Saturday we will have bi-weekly lunches at Culinary House. Two people will sign up to make lunch for about 20 guests, with our $70 budget to pay for ingredients. People come and relax with some delicious food and great company. Sound awesome? Go to the Events section to sign up to cook or eat!
Hello, everyone! ‘Tis I, Steph, here to let you know what is going on with the blog. The Events section is up and running complete with a Google calendar and a sign-up page for our guest chef Saturday lunches. I’ve also created a bookshelf section (check under extras) where you can post up reading recommendations and book reviews. The links section (also under extras) is up too, with some cool links to both useful (Slow Food USA, WWOOF) and fun (a social networking site for bakers?!) websites.
Also, could all core members please send me (krolls) what information they would like me to have on their bios on the member’s page? It doesn’t have to be anything fancy, just some exciting facts about yourself.
Don’t forget to register! We want to make this blog as interactive as possible! Have a great weekend!
Please let us know here if you’d like to volunteer for one of these positions:
1) Minnesota convivium liason
2) Liason and reporter for the entire Slow Food movement
3) Event organizer (reserving space, making advertisements)
Simply post in the comments section for this article.
Hello, everyone! Steph here, your new web manager. I’ve been hard at work on making our blog an awesome place where all Slow Food members can interact. I’ve been thinking that instead of just using the blog to post updates, we can use it to post Slow Food-related things going on in our lives: recipes, cooking adventures, stories, food-related news snippets, etc. I’m also working on making a section for media recommendations (books, etc.). Check out the “Posting” section for more info. Also, if you have any ideas, please comment and let me know or email me (krolls). Let’s make this year an awesome year for Slow Food!