My Culinary Project Updates...

What I've been up to and in the works...

Around this time for the past two years, I would be brainstorming with the awesome folks and church members @splconline in preparation for our Neighbourhood Table summer program in conjunction with @acctonline (ACCT), cooking with kids (6 to 12) in preparations of serving a free healthy and delicious dinner to the registered families and guests. 👩‍🍳👨‍🍳🥗🍧.

However, Great News- the Neighbourhood Table is at home this year with #covid19 food boxes from @foodshareto and further funded by the Government of Canada and @aplaceforfood for providing essential funding to help offer emergency food relief to the Etobicoke community, doubling the number of families to receive the support 💥!

Hoping to contribute in some way, we just had a meeting as they are applying for a United Way grant for a September/October program. The program scope will be a combination of delivering fresh produce and offering some food skills opportunities alongside. We talked about doing a mix of pre-recorded food demos and online food literacy engagement focusing on parents'- their challenges and inspirations around mealtimes! Excited in hopes to continue the partnership this year and to help families in whatever capacity I can. We will bring the neighbourhood table to your home 🏡💞.

The Neighbourhood Table 2019

Excited to partner with Toronto Star to build their online recipe search database thestar.com 🤗🔪🍽🥢!

Happy once again to partner with OGVG and Produce Made Simple to develop a tasty summer salad idea with Ontario greenhouse vegetables! Stay tuned in mid July...

Reunited with fellow ambassadors from the voluntary global foundation Food Revolution which I was a proud member of for four years- check here for more. This time around, our much smaller motivated group came together to create a Global Kitchen Community comprising of chefs, nutritionists, and real food & health enthusiasts on a mission to help our local communities get affordable, accessible, delicious and family-friendly meals on their tables 🥘🍲🥣🥗.

We dish out recipe challenges to inspire cooking together, sharing and drawing on each other's specialties and strengths to adapt our collective resources to our own community outreach goals 💟.

Global Connection. 
Local Execution. 
Food For Everyone!

Thank you chef Damien @theworkplacechef from the Netherlands who has been tirelessly working to feed the homeless for bringing us together again 🥰.  More to come...

Our first challenge...

Times a-changed, and we have to adapt in order to thrive. As business meetings and educational programs move towards online conferencing, I will be considering instructing culinary demo classes on these platforms with TDSB Learn4life as well as with TDSB Newcomer Services in the Fall.

Asian Cooking Program with Seniors

Newcomer Parents Culinary Engagement Program

Hopefully, I will have my kitchen renovated by then in our recently bought home 🤗 and ready to cook and instruct out of 👩‍🍳🔪.

Blessing this house we are selling, as first owner with immense pride for all the joys, escapades and memories it has brought me and my family. May it continue to bring warmth, happiness and most of all delicious adventures from this gorgeous new kitchen!

From my family's hearts to yours💓... Namaste 🙏 

Wishing everyone good health and stay safe!

Rhubarb Cream Scones...

Sunday baking with rhubarb cream scones...

Tart like cranberry scones, I tossed a bit of sugar with the chopped rhubarb to sweeten, and finished with a sprinkling of snowy icing sugar. Can't beat garden grown rhubarb- it's thriving beautifully 🌱 with the blessed combo of sun and rain 🌦! Have a beautiful day my friends!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.

Absolutely beautiful...

Deliciously crunchy tops yielding to cream soft!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake for 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.