Kla-how-eya Cooks

Final Quiz

2011-06-14T14:35:00.000-07:00

This is your last class! Please answer these few questions to test how much you have learned during these sessions at the library.
Thank you for taking the time to complete this quiz.

Click here to take the survey!

lyle :)

2011-06-08T13:44:00.000-07:00

Pic of Me

2011-05-18T16:11:00.000-07:00

picture

2011-05-18T16:02:00.001-07:00

You can see my boogers in this pick, yo

Photo

2011-05-18T15:57:00.001-07:00

This is a picture of me, I look pretty diseased though ):

2011-05-18T15:56:00.003-07:00

culinary arts rocks

2011-05-18T15:56:00.002-07:00

culinary arts rocks

my post

2011-05-11T15:01:00.000-07:00

I'm older then I act

If you want to know more then ask me

Halo Shamus here

2011-05-11T14:56:00.000-07:00

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

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.

Mandatory posting

2011-05-11T14:50:00.000-07:00

So I had to make apost, and this post is it

Online Survey

2011-05-11T13:30:00.001-07:00

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

Classic Fish & Chips

2011-02-16T14:15:00.000-08:00

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.

Cedar baked salmon with watercress yogurt sauce

2011-02-16T14:07:00.001-08:00

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

2011-02-16T14:05:00.001-08:00

Oven Chicken Fingers

2011-02-16T14:04:00.000-08:00

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.

mike

2011-02-16T14:02:00.000-08:00

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

2011-02-16T14:00:00.000-08:00

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

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

2011-02-16T13:59:00.000-08:00

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

2011-02-16T13:53:00.000-08:00

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

2011-02-16T13:49:00.001-08:00

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

Bacon Mushroom Swiss Meatloaf

2011-02-16T13:49:00.000-08:00

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

2011-02-16T13:46:00.000-08:00

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.

Mr. Andrew Brown

2011-02-09T14:54:00.001-08:00

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

2011-02-09T14:42:00.000-08:00

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.

2011-02-09T14:41:00.000-08:00

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

2011-02-09T14:37:00.001-08:00

Hi my name is Murray Tom 22

Born 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

2011-02-09T14:37:00.000-08:00

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!!!!!

2011-02-09T14:35:00.004-08:00

hi my name is joel i am interested in the culinary program and looking forward to going to VCC for the first year program n hope to achieve an enjoyable career out of all this . .. My favorite things are

Cooking

excercising

Social networking

klahoweya

2011-02-09T14:35:00.002-08:00

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

2011-02-09T14:35:00.001-08:00

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

2011-02-09T14:35:00.000-08:00

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

2011-02-09T14:32:00.001-08:00

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

2011-02-09T14:17:00.000-08:00

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!

Online Survey

2011-02-08T17:23:00.000-08:00

Welcome!

First Graduating Class of 2011

2011-01-14T15:20:00.000-08:00

Graduations!

Wishing you many successes

on your culinary journey!

Congratulations!

2010-11-29T11:26:00.000-08:00

The 2010 September Intake of Kla-How-Eya Culinary Students finished their Computer Skills courses @ Surrey Libraries with a celebration and delicious cinnamon buns made by the students. Congratulations to everyone for a job well-done!

Final Quiz

2010-11-23T16:13:00.000-08:00

Squirrel Demonstration

2010-11-18T16:14:00.000-08:00

On Wednesday November 17^th David Halstead and Brent Miller from Squirrel Systems conducted an extremely informative virtual session about their product. Using remote technology they were able to demonstrate the main functions of their product through our computer in the classroom, projecting the session onto the wall for the class to see. Dave and Brent also used the speaker phone for the audio portion, handled questions from the class and Chef Chris. There were 9 students, Chef Andrew and Chef Chris.

Thanks to Squirrel Systems for taking the time to conduct this session for the Culinary Arts / Surrey Libraries computer literacy class.

More information about this restaurant / food inventory product:

http://www.squirrelsystems.com/about-squirrel-systems/contact-us.htm

Moose recipe post

2010-10-06T15:23:00.000-07:00

Shepherd's pie
ingrediants

Ground beef, 1p
1 large onion
600lm of mix vegies, your choice
6 med. potaeto's
4 tablespoons butter
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four.

Recipe

2010-10-06T15:08:00.000-07:00

Cedar smoked Salmon

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions:

1.Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

2.In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

3.Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

4.Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

onion ring recipe

2010-10-06T15:02:00.001-07:00

BATTER FOR ONION RINGS

1 c. plain flour1 tsp.

sugar1/4 tsp.

baking soda1/4 tsp.

baking powder3/4 tsp.

onion salt1 egg,

beaten3 tbsp

oil3/4 c.

club soda or 7-Up

Sift flour, sugar, soda, baking powder and salt. Add egg, oil and club soda or 7-Up. Be careful not to overbeat. Dip onion rings in batter and fry in hot oil. Drain on paper towels. Season to taste with salt, pepper, and onion powder while still hot.

2010-10-06T15:02:00.000-07:00

One of my favorite things in this world is Quiche'

this ia recipe from one of my fav cooks, rachael ray

1 basic pie crust, store-bought is fine
6 eggs or 4 whole eggs and 2 egg whites
1 cup milk (any kind, but the higher fat the better)
2/3 cup half-and-half or cream
1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta
A pinch of grated nutmeg (optional)
A teaspoon of fresh thyme
A pinch of salt and pepper
Optional additions:
1 medium onion, chopped and sautéed
1 cup mushrooms, sliced and sautéed
1 cup ham, diced
3 slices bacon, cooked and crumbled
3/4 cup cooked spinach, drained and patted dry and chopped

Preparation
Pre-heat the oven to 425ºF.
Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.

Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.

Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!

2010-10-06T14:56:00.000-07:00

Aunt Mary's Easy Cookie Recipe

Two cups white sugar

2 cups butter

4 well-beaten eggs,

5 cups flour

2 teaspoonfuls soda

4 teaspoonfuls cream of tartar

1 teaspoonful salt

flavor to taste with nutmeg or ratafia.

Roll not too thin and sprinkle with white sugar. Bake 10 minutes in a quick oven.For a change, press either a raisin or a nutmeat in center of each. A piece of citrus peel could also serve.

Fettuccine Alfredo with grilled chicken

2010-10-06T14:53:00.001-07:00

Ready in: 30 minutes
Serves/Makes: 6

Ingredients:1 cup whipping cream 1/3 cup butter or margarine 3/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 12 ounces dried fettuccine 1/4 cup purchased pesto 1 dash black pepper Snipped fresh basil

Directions:
In a small saucepan heat whipping cream and butter until butter melts. Gradually add Parmesan cheese, stirring until combined. Cover and keep warm over low heat. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink turning once halfway through grilling,Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above). Meanwhile, cook fettuccine according to package directions. Drain and keep warm. Cut grilled chicken into bite-size pieces. In a medium bowl toss chicken with 1 tablespoon of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked fettuccine. Toss to coat. Arrange fettuccine on a serving platter; sprinkle with pepper. Top with grilled chicken. If desired, garnish with basil. Serve with Salad of choice and Garlic Bread.

teriyaki steak/with veg

2010-10-06T14:53:00.000-07:00

Teriyaki Steak/veg potatoes

Start with 3inch thick top sirloin steak

marinade overnight in fridge

teryaki sause 1 cup

ginger 2tbl spoons

garlic fresh 1 clove

olive oil 1/4 cup

turn over every 2hours ensuring bothsides get maranated

when ready to cook ensure that you let peice of meat get to room temp

start bbq to high

sire meat on both sides 1-3 min both side

after meat is sired bring heat down to med

bast meat every 5 mins to ensure both sides cook evenly

cook to disired taste let stand

cut to disired size or cut thinly

apply bernaise sause to enhance flavor

add asparagus and toured potates

Survey

2010-10-01T14:00:00.000-07:00

Welcome!

2010-09-29T15:11:00.000-07:00

My name is kayla raine, just moved to vancouver from alberta. live with sister, she goes to emily carr. i love the program im in, lots to learn

my fav things are

-crusing with friends

-hanging with friends

-making home cooked meals

-and ofcourse facebook =)

Cassandra Prince

2010-09-29T15:06:00.000-07:00

I'm 19 years old, I live with three people in New Westminster as well as my awesome orange cat Riley. I have a younger brother who is turning 18 this year. I am generally very easy to get along with. I enjoy socializing and meeting new people and making new friends.

Love hockey, volleyball, swimming

I love italian foods, pasta, chinese food, greek food etc.

I love working in the kitchen baking or cooking.

I am very co operative and I am a very good listener.

Who what when

2010-09-29T14:45:00.000-07:00

I've never really made an entry into blogs before. Usually thoughts and considerations are something best kept to one's own self. If you really want to know something.... ask.

who
what
when

shawn woolward

2010-09-29T14:43:00.000-07:00

Im shawn
I got a brother hes geoff were irish twins a year and a day apart.
im 18 hes 17 i live at our dads my brother lives at our moms hes got a cat named bull seye
,also my personal dog at our dads is named fergy shes a rescue then our family dog from puppy is an australian shepard hes about 10 years old now and in awsome health ,fergies about 3 a 40 pound muscle package lil pitt terrier cross.
Im into

offroading

dirtbiking

quading

fishing

camping

gardening

I like to take my dog out on long tows she tows me up hills and around town wen i feel like riding bicycle.

Louisa

2010-09-29T14:39:00.000-07:00

Single mom of 2 sort of new to Surrey & doing the best I can to be the best role model for my kids.

I'm having the time of my life in the Culinary Arts Program @ Kla-How-Eya!!

So far so good...& lovin every min of it!!!

I love spicy foods

Exotic places & Travel

Horror movies

The color blue

Thx for reading

brayden

2010-09-29T14:38:00.000-07:00

hello my name is brayden
im seventeen years old i enjoy baseball an sports
i live in surrey B.C with my parents i have a girlfriend who
is 4 months pregnant some of my favorite things to do are

cooking

readin

video games

hanging out with my friends an girlfriend

an livin everyday without a worrey

Ashley Cloutier

2010-09-29T14:37:00.000-07:00

The Basic Information :

My Name is Ashley Cloutier. Im Half First Nations with a mix of french and greek ,Also known as Metis. Born and Raised in Vancouver BC, Canada 22 years ago I come from a Fairly Large family of 9 Younger siblings.

I Love watching Hockey, being with my family. along with I love to Eat and Cook. Where I came to Choose Culinary Arts as my career choice .I also love to do alot of Baking . My dream once Im settled in my career would be to travel around the world.To research different methods of cooking and baking in different cultures. Where i also have a very strong interest in studying History and Various Cultures and Foods.

Its Another, and One of the many reason I was so interested in Culinary Arts Because of the diversity of this career path.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs254.snc4/40029_10150251985640532_586935531_14322367_3964571_n.jpg

warren

2010-09-29T14:35:00.001-07:00

Hi I'm warren

I got in to this class because i love cooking . I've cooked for years i have an opportunity to go
far and excel in this course and am willing to giver all to succeed.

My interest are ;

cooking and experimenting with different foods

sports , football hockey

reading

any outdoor activity, camping hiking swimming

About me

2010-09-29T14:35:00.000-07:00

My name is Sonny Lee Starr Moosomin. I am from Vancouver Raise there from birth born in edmonton.

Im 25 wanting to be a chef traveling around the world. Thats my dearm but in future i would like a family of my own.

I love hockey & enjoy hanging out with family & friends. I have many skills im labour & have great listening skillz

My fav thing r:

Hockey
Canucks
steak
Jessica, my best friend
My cat named Pretty

Welcome!

2010-09-28T12:08:00.000-07:00

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!

2010-08-06T15:23:00.000-07:00

Kla-How-Eya Culinary Graduating Class Summer 2010

Lynda, Alexander, Ashley, Nahla, Marcia, Joanne, Robert, Marie

Congratulations! May your journey continue to be successful.

Congratulations

2010-05-28T11:44:00.000-07:00

The 2010 April Intake of Kla-How-Eya Culinary Students finished their Computer Skills courses @ Surrey Public Library with a celebration and a delicious cake made by the students. Congratulations to everyone for a job well-done, and a special thanks to the Kla-How-Eya Instructor, Peter, for his help in the classroom.

Ashley Jackson Banana Bread Recipe

2010-05-25T20:40:00.000-07:00

Banana bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Lynda Visser Halloween Cupcakes

2010-05-25T20:38:00.000-07:00

Ingredients:
1 pkg (510 g) Betty Crocker* Super Moist Devil's Food Cake Mix (or another chocolate flavour)water, oil and eggs as called for in cake mix directions1 tub (450 g) Betty Crocker* Creamy Deluxe or Whipped Vanilla Frostingred and yellow food colouring (or orange if available)1 tube black decorating gel48 large black gumdrops

Method:
Heat oven to 350°F (180°C). Make cupcakes as directed on package. Cool completely, about 30 minutes.
Tint frosting with about 3 drops red and 4-5 drops yellow food colouring to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from centre outward to make web.
To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake.

Lynda Anne Visser Aka ,( Betty Crocker) LOL

Mike Jack Honey Garlic Roast

2010-05-25T20:34:00.000-07:00

Honey Garlic Roast with Garlic Potatoes and Glazed Carrots
Yield: 4

Ingredients
1 jar of honey-garlic sauce (341 mL or 1 1/3 cups)
4 pounds sirloin tip roast (68 oz or 1.8 kg)
2 pounds potatoes
4 whole garlic cloves, peeled
1 lb carrots
1/3 cup brown sugar, packed
1 cup water
2 tablespoons butter or margarine
1 tablespoon butter or olive oil (15 mL)
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon black or white pepper
1/2 cup light sour cream or buttermilk
Aluminum foil

Directions
The night before…Pour honey-garlic sauce into a large oven safe baking dish. Roll the roast all around so that the marinade is all over the sides. Stick a dinner fork in each end. Cover and refrigerate but keep flipping, using the forks, from time to time.
When you arrive home the next day…Set oven to 350 F (175 C).Remove forks and place a meat thermometer in the center of the roast. Put in oven. Set timer for two hours, checking the thermometer occasionally for desired wellness. Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.
Meanwhile…Place peeled sliced carrots in stovetop pan, cooking with medium heat. Add to pan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms, approx 5 minutes.
When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.
Stir butter, sage, salt, pepper and sour cream into the remaining potatoes and return to low heat, stirring until warm.
When roast is almost done, take it out, wrap it in foil and let it rest for about 10 minutes before slicing.

Angelina Eggs Benedict Recipe

2010-05-25T20:27:00.000-07:00

Eggs Benedict Recipe
Ingredients (For 4 people)

4 fresh English muffins
8 rashers of back bacon
8 eggs
1 tsp of white vinegar
4 egg yolks
2 tbsp of lemon juice
9 oz (255 g) of butter
pinch of cayenne pepper
salt and pepper

To make a simple Hollandaise sauce:
Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together.
Cut the butter into small chunks and add to the saucepan.
Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs.
If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency.
Add more salt and pepper if required.
Remove from the heat and keep the sauce warm before serving for up to 30 minutes.

Once the Hollandaise sauce has been prepared and set to one side, you can concentrate on the other ingredients.

The next step is to prepare the eggs and the ham, if possible simultaneously.
Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin.
At the same time start to poach the eggs (see our section on: How to poach an egg).
Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking.
When the eggs and the bacon are almost ready, tear the muffins in half with your hands, taking care to break them evenly and place them in the toaster or under the grill.
When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate.
Remove the bacon from the grill and sit one circular piece on top of each half muffin.
Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg.

Robert Kematch Recipe

2010-05-25T20:26:00.000-07:00

My Recipe
1 bag oriental noodles
3 cups water
1 package noodle mix

Bring water to a boil. Then add your noodles into your boiling water. Let noodles boil for 5 minutes. After that you strain the water out, then put noodles into a bowl then mix your noodle mix into the noodles. Then serve right away.

JC Davis Teriyaki Pork Stir-Fry

2010-05-25T20:24:00.000-07:00

Teriyaki pork stir-fry
Think beyond salad and make romaine the fresh crunch in a delicious jumble of stir-fried garden vegetables.
Cooking time 5 minutes Preparation time 5 minutes
Makes 4 servings

Ingredients
· 1 pork tenderloin
· 6 large romaine lettuce leaves
· 1/4 cup (50 mL) teriyaki sauce
· 1 tbsp (15 mL) hot chili-garlic sauce
· 2 tsp (10 mL) each cornstarch, honey and dark sesame oil
· 1 cup (250 mL) snow peas, trimmed
· 1 red pepper, coarsely chopped
· 1 tbsp (15 mL) vegetable oil
1. Slice meat into thin bite-size strips. Slice romaine leaves crosswise into bite-size pieces. In a small bowl, stir teriyaki with chilli-garlic sauce, cornstarch, and honey and sesame oil. Prepare vegetables.
2. Heat oil in a large, wide frying pan or wok over medium-high heat. Add meat and stir-fry until it loses its pink colour, 2 to 3 min. Stir teriyaki mixture, and then pour in. Add snow peas, pepper and romaine. Continue stir-frying until pork is cooked through and snow peas are tender-crisp, 3 to 4 more min. Great over rice or pasta.

2010-05-05T15:33:00.000-07:00

Wild Sage Bread : 1 package dry yeast 1 cup cottage cheese 1 egg 1 tablespoon melted shortening 1 tablespoon sugar 2 teaspoons crushed dried sage 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups flour Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

bannock

2010-05-05T15:29:00.002-07:00

2 cups of flour
1 tbs of baking powder
1 tsp salt
1tspsugar
2 cups of luke water
mixed together flour;bakingpowder;salt;sugar together
add your water.put in a pan that is greased with flour.
add your mixer together and bake in the oven for 30 minutes
at 350 degree

2010-05-05T15:29:00.001-07:00

Algerian Food

Lahm Lhalou
A lamb dish served with couscous

2 lb cubed lamb

1 cinnamon stick

1/2 tsp salt

1 cup water

2 tbs oil

2 tbs orange juice

1/3 cup blanched almonds

1 + 1/2 cup pitted prunes

2/3 cup sugar

Spinach

2010-05-05T15:29:00.000-07:00

Sauteed Spinich with Toasted Sesame Oil

2 tsp
1 tbls
2 garlic cloves
2 tsp minced ginger
1 10-ounce spinach
2 tsp rice vinegar
1 tsp soy sauce

1. Heat skillet med heat. Add sesame seeds, ginger, garlic, cook for 30 seconds. Add spinach until wilted 2 minutes. Remove & stir in vinegar and soy sauce. Serve.

Hi!

2010-04-26T15:39:00.000-07:00

Hi, I'm Jenny Fry - one of the computer class instructors at the Guildford library. I'll be teaching you a little bit about Excel - a program that's good for budgets and inventories. It is also good for figuring out food costs - something you might be doing in your jobs at some point.

I never know what to post about myself. I love food, but I'm not a cook. I live in Burnaby. And I'm looking forward to our 2 classes together, starting this Wednesday.

cory

2010-04-21T15:13:00.001-07:00

I'am learning to use computers and gaining new skills to help me today to advance myself into the future. i love to learn how to use the computers and go on the many web sites offered But i love learning how to improve myself in todays world.

Alexander Lee Petrin

2010-04-21T15:13:00.000-07:00

Hello,

My name is Alexander lee Petrin i am 19 years old and live in Surrey British,Columbia. I am highly motivated to complete the Culinary Arts Program and obtain as much transferable skills as a can so i can use them at Vancouver Career College to be one step ahead of the other students so i can become a hournor student.

I would like to thank my career counsellor Tony Armitstead for the support and guidance also i would like to thank all the staff and Chefs at Kla-How-Eya for improving the community. Without you none of this would be possible!

"You can do anything if you have Enthusiasm. Enthusiasm is the yest that makes your hopes rise to the stars" - Henry Ford

JO-ANNE

2010-04-21T15:12:00.000-07:00

Hi, I'm Jo-Anne Davis. I'm 22 years young. I've only been living in Surrey for about a year now. Before that I lived in Vancouver. To tell you the truth I never really seen me living in Surrey. Actually, growing up I never seen myself living in the big city. After living in the lower-mainland, I don't think I'd ever want to move back to that small town I grew up in.

CANUCKS = best hockey team
I love chicken quesadillas
I enjoy going to the movies

I have just joined the Kla-How-Eya Culinary Arts program. I've gon through and gradded from a culinary arts course out in Vancouver at Cook Studio Cafe'. That was quite some time ago. So I'm looking forward to getting back into the kitchen!

Blogin

2010-04-21T15:10:00.000-07:00

Hi,

My name is Lynda Visser I just started in a Culinary Arts program with Kla-how-eya In Surrey, BC. It is a wonderful course I am in my third day and I'm liking everything about it so far. The Chefs are wonderful and very informative, my class mates are fun and I think it's going to be a great four months. I'll Keep you up dated as much as possible on my progress in this program. I have a passion for cooking here are a few basic thing that I love to cook!

Seafood Pasta, in a cream sauce with green union red pepper and special spices ;)
Mushroom Chicken in a Rosa sauce with steamed asparagus with butter and pepper
Chocolate Chip Cookies
Chicken Soup with carots, cellory, corn and potatos

Thanks for reading,

Lynda Visser

2010-04-21T15:08:00.000-07:00

My name is Angelina of AHOUSAHT, a Nuu cha Nulth territory. I am currently taking the Kla how eya culinary arts program of April 2010. I look forward to learning more about cooking basics and utilize them in the workforce. I plan to further my education by going to VCC culinary arts program. Those are short term goals, and hopt to progress to long term goals. Thats all for now, kleko (thank you)to all who have helped me to get here daily :), stay tuned for my PROGRESS :)

robert

2010-04-21T15:06:00.002-07:00

I'm just startin my journey into the world of culinary. This is the first step i'm taking in the Kla-How-Eya culinary arts program. As I learn on becoming a cook on my journey. I will not give up until I have completed on what I have started. So good luck to all my fellow students who are taking this program. So we shall all see each other at the end of our little journey.

nahla

2010-04-21T15:06:00.001-07:00

I am nahla I dont really know what to write to stretch into two paragraphs (i did one that's only a line long just now)

Anyways past experience i have worked as a:

hostess,
bartender,
floor manager,
dishwasher
prep cook.

I am working my way to have my own establishment. That's all i could think of to write...

marie

2010-04-21T15:06:00.000-07:00

hi my name is marie.

my goal is to be a cook someday. i love trying new things each day in the kitchen.love being with my grandkids trying my best to teach them our tongue of which i know.

3 things i love to cook

soup
meats
baked goods

This is new

2010-04-21T15:05:00.002-07:00

Hi everyone ... my name's Jamie, and I'm assisting Deanna today. Hope everyone's is learning lots.

rlssrd

2010-04-21T15:05:00.001-07:00

i can remember , a few years ago when i really had no idea where i wanted to be in life . Today that has all changed thanks , to how i choose to live life today . "A great man once said " I am not where i was but i am not where i wanna be. thank you

good morning
good afternoon
good night

My name is Roy and i have lived in vancouver my whole entire life, I am very much a people person and have some skills and abilities that some would find interesting

i like to watch

hockey
basketball
soccer

M.Johnson

2010-04-21T15:05:00.000-07:00

Hi my name is MArcia.
I love the art of cooking.
I am looking forward to the vigorous discipline
and creative aspect of the Culinary Arts.
I'm informed to list favorites...
- drawing japanese animation
- going for walks in nature
- gathering people together and making taste buds happy
- I love reading books, books, books!
- I feel that I can handle anything as long as I quiet my mind and focus =)

All my relations :)

An Introduction from Mike

2010-04-21T15:02:00.000-07:00

Hi there,

My name is Mike and I'm currently in the Culinary Arts program April 2010. I'm currently in a Career Transition from Office Administration to follow my dream of becoming a Chef.

I look forward to a new beginning, and the years to come.

I have a passion for cooking and I like to please people, and feel this would be of benefit for me in my new career choice.

My past education includes some University, with a bit of experience in the past as dishwasher/prep cook and as a cook for a pub.

Some of my favorite foods

asian fusion food,
italian food,
and a lot of spanish food as well

Ashley

2010-04-21T14:59:00.000-07:00

Hi I'm Ashley. I am in the kla-how-eya culinary arts program, I joined the program to pursue coming a chef to enhance peoples ideas of food. I am very art orientated and would love to make beautiful dishes to share with the world. My favourite things to do are:

Baking
Reading
Drawing

H Careers

2009-10-26T14:43:00.000-07:00

A great website for hospitality jobs: http://www.hcareers.ca/

Jenny

Rosemary's Favorite Chicken and Vegtables

2009-10-14T14:34:00.000-07:00

INGREDIENTS
1 (3 pound) whole broiler-fryer chicken
1 tablespoon butter, melted
4 medium red potatoes, quartered
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves
1 cup Swanson® Chicken Stock
1/2 cup orange juice

DIRECTIONS
Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
Roast at 375 degrees F for 45 minutes.
Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.

From the waters by Chef Andrew George Jr. i want to make this mmmmmm by Amanda.T.

2009-10-14T14:31:00.002-07:00

Clam Fritters

One cup(250ml) baby clams,shelled,chopped
One medium onion,chopped
One stalk celery,chopped
Three cups(750ml)all-purpose flour
Two eggs
Four tsp.(20ml)baking powder
One-forth cup(50ml) water

Mix clams,onion and celery.
In another bowl, mix flour,eggs, baking powder and water.
Add clam mixture to batter. mix.
Let batter sit for one hour.
Using two tbs. drop batter into hot deep fryer.
cook until golden brown.
Serve with a dill sauce,for dipping sauce and a crisp salad

Serves 6 to 8

barbecued oysters

2009-10-14T14:31:00.001-07:00

1 tbsp.(15ml) vegetable oil

1 tsp.(5ml)lemon juice

salt and pepper to taste

24 freshly shucked oysters

prepare bar-b-q, or preheat broiler

in a small bowl, mix oil, lemon juice, salt and pepper. brush mixture over oysters

place oysters on the grill on a diagonal and cook for 2 minutes

turn the oysters in the other direction to get cross-hatched grill marks, cook 2 more mins

flip oysters over and repeat the process (alternatively, broil oysters about 4in from heat2-3 minutes each side, turning once)

Serve with drawn butter for dipping

Serves 4

recipe

2009-10-14T14:28:00.000-07:00

Yorkshire Pudding

Ingredients:

two eggs
one cup of milk (250ml)
225 ml of all purpose flour
2 ml of salt
50 ml beef drippings

method:

beat eggs in medium bowl until frothy
mix in milk
gradually beat in flour and salt
beating until smooth heat beef drippings in 8 x 8inch pan
when sizzling hot pour batter into pan
bake in 450 F oven for about 30 minutes
should be puffed and brown

orange chocolate cake

2009-10-14T14:26:00.000-07:00

CAKE

3.oz or 90g unsweetened chocolate

1/2 cup or 125 ml milk

1/2 cup or 125 ml white sugar

1/2 cup or 125 ml butter or margarine

1/2 cup or 125 ml brown sugar

3 eggs, beaten

1/4 cup or 50ml unsweetened orange juice

2 tbsp or 30ml grated orange zest

1 3/4 or 425ml all purpose flour

2 tsp or 2 ml salt

2tsp or 10ml baking powder

3/4 tsp or 3ml baking soda

ORANGE CREAM

2 cups or 500ml milk

1/4 cup or 50ml orange juice

2 egg yolks

1/2 cup or 125ml sugar

2 tbsp or 30 ml cornstarch, dissolved in a little water

grated zest of 1 orange

METHOD

Preheat oven to 350 F(180C). Grease and lightly flour an 8-inch(20ml) square cake pan.

In a saucepan, combine chocolate, milk and white sugar. Heat over low heat, stirring, until chocolate melts. Let cool.

In a bowl, cream the butter until fluffy. Add brown and mix well. Stir in the egg yolks. Add orange juice and zest. Mix well.

Sift together flour, salt, baking powder, and baking soda. Add flour mixture bit by bit to chocolate mixture, alternating with egg mixture. Blend well. Pour into prepare pan and bake 45 to 50 minutes.

To make orange cream, heat together milk, orange juice and zest in a saucepan until just streaming. set aside.

In a bowl, beat egg yolks and sugar until light. Gradually whisk in hot milk mixture. Return mixture to saucepan. Cook a few minutes over low heat. Stir in cornstarch mixture until thickened. Remove from heat and let cool.

When cake is done, let it stand 15 minutes before unmolding. Cut in 1/2 to make two layers. Spread some orange cream between layers and using the rest as icing.

James

2009-10-14T14:10:00.000-07:00

Hello my name is James and i would like to be a chef, I have always liked cooking and creating meals from whatever i have in the kitchen. my goals are to one day get my RedSeal. I am 30 years old and recently engaged and would love to provide for my future family.

Hello everyone!

2009-10-14T10:41:00.000-07:00

Hi all,

My name is David and I am another one of the instructors for this course. I've been working at the library for 6 years now, and one of my main duties has been teaching Job Search and Career programs. In my spare time I like hiking and being in the outdoors, and I also love to cook. I'll be teaching a Resume Writing class Wednesday, May 12th -- please bring a resume if you have one, or send it to your gmail account as an attachment. If you don't have a resume, don't worry, we'll take some time to get started on writing a resume next class. Looking forward to meeting everyone. See you Thursday.

David

my intro

2009-10-07T14:45:00.000-07:00

Hi my name is Amanda Tom, I am twenty-five and training to become a chef, Because I like to cook and I need a career to support my lil girl that is three years old. So my first step is the Kla-how-eya culinary arts program, which is great. Then for there I am going to Vcc to take the culinary there. Do apprentice for three years to earn my Red Seal.

my intro

2009-10-07T14:44:00.000-07:00

My name is Barry Mckay,I was born in Meadow Lake ,Saskatchewan. Im interested in the culinary arts because I enjoy cooking for people. My experience at Kla-How-Eya has been a good one I enjoy the chefs they are very helpful in making you get the most of this program and I want to go on and become a chef.And one day go on to own and operate a restaurant of my own.

knight moves

2009-10-07T14:43:00.002-07:00

Hi my name is Ken . I am in school for cooking. I want to become a chef because I got a oputunity to travel any where in the world with my daughter and I want to be proud of what I am doing in life.

dj sammy

2009-10-07T14:43:00.001-07:00

Hi my name is Samara . I’ve worked at Tim Horton’s and I’m taking this Culinary Arts course because I want to become a chef. The reason I want to become a chef is to make people smile and to have them walk through those doors with a grin on their face and a full tummy. I am a people person who loves to see smiling faces and cant go through a day without making someone smile at least once.

Jake Green

2009-10-07T14:43:00.000-07:00

Hello my name is Jake Green. I am becoming a Chef in the culinary arts class at Kla-How-Eya aboriginal center. I have started Monday September 21 2009, and I have really enjoying it so far. Our executive Chef is Chef Andrew George and our instructor Chef is Chef Nathan Hyam.Also I have a daughter of 11 months and her name is Caitlyn Saphire Wilson-Green

Welcome!

2009-10-02T11:56:00.001-07:00

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.

Welcome!

2009-09-28T13:20:00.000-07:00

Welcome to Surrey Public Library
New this term is a computer assessment to help us determine your computer skills. Please complete this assessment by clicking on this link:

Click here to take the survey!

Thank you for taking part in this assessment!
Mary Murphy
Manager of Learning Services

Post a Recipe

2009-05-15T10:09:00.000-07:00

For this class, post one of your favourite recipes - if you have a photo, you can add that as well. If not, we will show you how to find one to add.

Happy to see that Steve is posting pictures of some very delicious looking culinary creations.

Keep up the great work! See you soon!

Chicken Stir Fry on White Rice.

2009-05-12T21:57:00.001-07:00

Rasberry Infused, Cream Cheese Tarts.

2009-05-07T23:01:00.000-07:00

This is the dessert I made to have after the sandwiches!