This is your last class! Please answer these few questions to test how much you have learned during these sessions at the library.
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Tuesday, June 14, 2011
Wednesday, June 8, 2011
Wednesday, May 18, 2011
Wednesday, May 11, 2011
Halo Shamus here
Hola mi amigo
Hi I'm Shamus Bob and I enjoy filmmaking and long walks on the beach, I enjoy films and parking my ol' behind on the computer or infront of the TV. I've wanted to be a filmmaker for quite a long time, probably 8 years ago is when I realized I enjoyed it.
I'm hoping on becoming
Hi I'm Shamus Bob and I enjoy filmmaking and long walks on the beach, I enjoy films and parking my ol' behind on the computer or infront of the TV. I've wanted to be a filmmaker for quite a long time, probably 8 years ago is when I realized I enjoyed it.
I'm hoping on becoming
- Favorite movies: Mean Streets, Collateral, and An American Werewolf In London
- Favorite foods: Burgers, Bacon, Waffles, Burritos, Nachos, Ceaser Salad, Ketchup... Ketchup goes on everything.
- Favorite People: Stanley Kubrick because he was a weird guy who was also a genuis and hip as hell, and Harry Nielson because he's an awesome musician and a creative guy with a sense of humor. Those two guys are pretty cool but I'd probably chill with Robert Downy JR in real life yo.
Online Survey
Welcome!
Welcome to Surrey Libraries! Our Librarian Instructors this term are: Deanna Scott, David Kerr and Jenny Fry.
We want you to define your computer skills by completing this assessment.
Click here to take the survey!
Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services
We want you to define your computer skills by completing this assessment.
Click here to take the survey!
Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services
Wednesday, February 16, 2011
Classic Fish & Chips
Ingredients
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets
Directions
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets
Directions
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.
Cedar baked salmon with watercress yogurt sauce
Ingredients
2 untreated cedar, shingles
4x6 ounce salmon, fillets, boneless, and, skinless
2 bunches watercress, stems removed
1/2 cup light plain yoghurt
1 tablespoon chopped fresh dill
2 tablespoons sour cream
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Directions
Soak the cedar shingles in water for at least two hours or preferably overnight.
Preheat the oven to 425 degrees. Spray the shingles with non-stick shortening. Place two filets of the salmon one each shingle. Bake for 10 to 15 minutes until done.
Steam the watercress leaves briefly until they turn a bright green colour then spread them out on paper towels to cool. Chop the cool watercress finely and mix with the remaining ingredients. Season to taste with salt and pepper. This sauce may be served chilled or at room temperature.
Serve the baked salmon with the watercress sauce
2 untreated cedar, shingles
4x6 ounce salmon, fillets, boneless, and, skinless
2 bunches watercress, stems removed
1/2 cup light plain yoghurt
1 tablespoon chopped fresh dill
2 tablespoons sour cream
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Directions
Soak the cedar shingles in water for at least two hours or preferably overnight.
Preheat the oven to 425 degrees. Spray the shingles with non-stick shortening. Place two filets of the salmon one each shingle. Bake for 10 to 15 minutes until done.
Steam the watercress leaves briefly until they turn a bright green colour then spread them out on paper towels to cool. Chop the cool watercress finely and mix with the remaining ingredients. Season to taste with salt and pepper. This sauce may be served chilled or at room temperature.
Serve the baked salmon with the watercress sauce
Oven Chicken Fingers
Ingredients
1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless, skinless chicken breast halves
CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard
Directions
In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 degrees F for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless, skinless chicken breast halves
CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard
Directions
In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 degrees F for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
mike
Hey all im Mike.Jimmie,cooking has always been a passion for me since i was a child.my grandmother was a red seal chef and my uncle runs a catering business so they were both insperations to me as i was growing up.i am truly honored to have started persuing my dream as a chef with Kla how eya culinary arts program.
Chicken with asparagus and roasted red peppers
CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS
Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Cedar Plank Salmon
Honey Pepper Cedar Plank Salmon 
Ingredients
2 (12 inch) untreated cedar planks
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste
Directions
Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.
pork steaks
first you season the steak with
- seasoning salt
- pepper
- garlic salt
- hot sauce
then you simmer the steak on each side for 30 seconds
then you cook the steak on a tray with 1 cup of water at 350 degrees for as long as needed
add water as needed
Chicken Philly Pasta
Ingredients
1 (16 ounce) package uncooked rotini pasta
3 tablespoons margarine
1 pound skinless, boneless chicken breast halves
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon chicken soup base
1/2 cup water
1 pound shredded Swiss cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite-size strips, and set aside.
Cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. Sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. Place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and Swiss cheese until thoroughly combined. Spread the mixture into the prepared baking dish.
Bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes
Ingredients
1 (16 ounce) package uncooked rotini pasta
3 tablespoons margarine
1 pound skinless, boneless chicken breast halves
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon chicken soup base
1/2 cup water
1 pound shredded Swiss cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite-size strips, and set aside.
Cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. Sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. Place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and Swiss cheese until thoroughly combined. Spread the mixture into the prepared baking dish.
Bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes
Bacon Mushroom Swiss Meatloaf
6 Servings
Ingredients
12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.
My Recipe
Baked Beef and Tomato Tortellini
A can of Tomato paste
1 can a tomato blended
1cup on tomato soup
½ pound of ground beef
Pinch of oregano
Pinch of basil pinch of salt and black
pepper
Few pinches of nutmeg and cinnamon
Small pinch of chilli powder
Assorted cheese shredded
2 cups of Tortellini pasta noodles
instructions
Preheat oven at 350 degrees.
Place a medium sized pot on the stove and minced garlic. Heat garlic at medium low for about 2 minutes. Then add first three ingredients and bring up to medium heat. Then about 5 minutes later add the spices and stir occasionally for 10minutes.
While the sauce cooks for 10 minutes cook ground beef and add to sauce and start on pasta. Once the meat is cooked add to sauce and half a can of tomato paste, and stir. Let simmer for 5 minutes. Once the sauce and noodles are done. Place in a casserole dish , add cheese and bake till cheese is golden.
Take out of oven and let it cool for about 10 minutes and enjoy.
Wednesday, February 9, 2011
Mr. Andrew Brown
My name is Andrew. Although I prefer to be called Andy. I am a musician and thus have spent most of my life in the music industry. I have 2 sons whom I love dearly. When I was a child I was asked what I wanted to be when I grew up. My reply was "a chef or a cop". I have attended several educational institutions and they are as follows;
- Willingdon Elementary
- Mary Gardner Elemntary
- Howard S. Billings High School
- SYC High School
- Kla-how-eya Culinary
steven
Hi my name is Steven
the reason i want to be a chef is because i think i would be good in the field of cooking because i have a passion for it. My favorite thing about cookig is that it is never the same thing twice it is always something diffrent and it is fast paced and i am always on my feet it makes things intresting. I have some experience cooking i have cooked for myslef at home and i have also worked in kitchens a couple times.
Hi! my name is Alfred Frenchie I hail from Nanaimo BC Canada and i am currently in the Kla-How-Eya sacs Culinary Arts Training Course which is over as of April 15th 2011 I am a family man and Father of 2 Lovely boys Xander & Jordan I have 4 brothers youngest being Wes Webber, Ray Webber, Frank Frenchie Jr., and Steve Billy the oldest and two half sisters younger sister is Desiree Webber and older sister is April Billy
Murray Tom
Hi my name is Murray Tom 22Born in Vancouver Raised in Prince George Currently living in Surrey
I have been into cooking since P.G.S.S. cafeteria class
got my first aid, advanced foodsafe, W.H.M.I.S, Serving It Right, First Host.
Work exp. in kitchen helper, food prep, dishwasher.
other interests:
I like to watch Vancouver CANUCKS , UFC other shows into alot of movies
still alot of the lower mainland to explore down here well thats it for now
Calvin Scow
I am 33 years old and spent my whole life in the village of Fort Rupert, B.C. I am here to learn to do what I love. I have been cooking from a young age and have a great passion for the culinary arts. In the past i have cooked in restaurants and in a shake blocking camp for 25 guys. I look forward to being a part of this special class and going on to get my "Red Seal" certification as soon as possible. Some of my interests away from the kitchen include:
- sports : hockey, soccer, baseball, volleyball, hiking, golf and bacically anything in season....
- artwork: wood sculpting, painting, carving, drum making, weaving cedar bark ect....
- and cooking and baking of course!!!!!
klahoweya
wanda martin
- I love to cook and want to learn more about the culinary arts as I love to make people happy with my yummy food that I already know from my past experience watching and learning from my late mother! I was born in Winnipeg Mainitoba and raised in Vancouver bc,then to various locations in the lower mainland. I've worked in all sorts of construction jobs and found that it was not the kinds of jobs that I can make a career out of. I really enjoy cooking now and want to learn how to make exotic dishes and love to try different things.
- My favorite person is my son because I love him so much and there's nothing I would'nt do for him.
- I love sea food and all kinds of meat except liver.
- My favorite sport would be baseball.
about me
I'm a native. I'm 6'1 very out going. i appreciate learning new things
i have a good heart. I am a strong worker. I have taken a chef course between 2003-2004
and i graduated around 2005. I reside in Vancouver
my interest
i am very passionate about cooking i like volley ball,swimming, long walks,the types of food i like are:
- a wide variety sushi,
- buttered chicken,
- bacon burgers,
- lasagna
cameron cager
Hi. my name is cam and i am 21. some of my intrest are playing sports such as, baseball, lacrosse, soccer and hockey.
- I like to do graffiti and some art, i like to games on my laptop and surf the web.
- I have worked in alot of feilds of work mainly construstion job, i have gone through school for masonry and carpentry.
- I like mainly fish dishes and also alot of pastas.
- cooking is probably my biggest passion and i really enjoy do it
About Me Meagan Gagne
Personal interests
In my spare time, i like to draw, research recipes and facebook. I like to cook for my friends an family. I have a interest in Cooking and animation. I'm hoping that once i finished the culinary program i am in i can further my knowledge a little more and open a business with my friend who shares the same passion as me. In my spare time i hope to be doing animations/ short cartoon films.
About Me
I have one brother he is turning 17 in may of this year. My mother well she my mom is back in the real world seeing things in healtier manner, which has strengthened our relationship. Ever since i was little i like food, i mean like food. so i hope that in this culinary program i'll gain what i hope for to further my cooking knowledge..
Favorite sports/ foods
- volleyball
- softball
- rugby
- sushi
- pizza chips
- pasta
I currently work part-time at the hart house which is also helping me understand the fundamentals of the kitchen and how things work in the kitchen. How people work together in a fast-paced environment and in the hot hot heat. I learned truly how hot a kitchen can get. I recently finished at a catering program which opened my eyes to a different field. I realized that i really want to be a chef but i don't just want to be a chef that works in a kitchen i want to be a chef that caters to people needs.
Introductions
Hi Everyone!
My name is Deanna and I have worked @ Surrey Public Library since 2001. When I graduated from school, one of the first jobs I had was teaching basic computer classes to the public in a library setting. I have been teaching basic computer classes now for about 10 years. I will be one of your instructors for this course and I look forward to learning a bit about you all.
I grew up in the Lower Mainland and have camped all over most of BC and parts of Alberta. In my spare time, I enjoy hiking and biking. Whenever I get the chance, I love to travel. I am married and have 6 nieces and 2 nephews. As you can see, family is very important to me.
Please post a brief biography about yourself. Include some information about your interests and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!
I grew up in the Lower Mainland and have camped all over most of BC and parts of Alberta. In my spare time, I enjoy hiking and biking. Whenever I get the chance, I love to travel. I am married and have 6 nieces and 2 nephews. As you can see, family is very important to me.
Please post a brief biography about yourself. Include some information about your interests and information that you think would be relevant to someone who wants to hire you - past education and experience. Looking forward to learning more about you all!
Tuesday, February 8, 2011
Online Survey
Welcome!
Welcome to Surrey Libraries! Our Librarian Instructors this term are: Deanna Scott, David Kerr and Jenny Fry.
We want you to define your computer skills by completing this assessment.
Click here to take the survey!
Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services
We want you to define your computer skills by completing this assessment.
Click here to take the survey!
Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services
Friday, January 14, 2011
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