Another Term For Newcomer Kitchen...

 

I am well underway teaching a new spring term with Newcomer Kitchen's 'Willing To Work' food business entrepreneurial program with a new diverse group of women who are moms- a mother-daughter duo from Bahamas, ladies from Taiwan, China, Syria and Afghanistan. Our brand logo is Global Pan- sharing from our collective pan to you, our love of cooking from our cultures 🇧🇸🇹🇼🇨🇳🇸🇾🇦🇫!

With Tamara Chaikin, Newcomer Kitchen's Program Director

We moved and love our new office space at Centre For Social Innovation sharing the same community values! CSI inspires a belief that solutions are possible, inviting everyone, from all sectors and backgrounds, to be a part of the solution because it’s up to us to create a better world. They provide inclusive, over 10,000 sq ft space to supporting newcomers and lower income communities 🙏. And did I mention, they house a free Tool Library too!!!

Our kitchen is now at The Neighbourhood Food Hub. The space beneath a church, is an innovative space-sharing model that prioritizes low-barrier access. The Commercial Kitchen is a fully-certified kitchen suitable for food production for all levels of distribution. We got a chance to cook up a storm in it 👩‍🍳👩‍🍳 with our first experiential learning event for the term- product to market at the Farmer's Market which was held last weekend at Evergreen Brickworks and Leslieville!!

We came up with a lovely picnic brunch menu repping the five cultures of our ladies from Bahamas, Taiwan, China, Syria and Afghanistan. The ladies first profitable event where they learn, earn and divide the $! Woo hooo 🤗!

Sharing a gallery of kitchen photos with the ladies in production mode. Excellent work 🤗!

Chinese Marbled Tea Eggs, one of seven items in our picnic brunch meal.

Touring the Hub space, I was honoured to meet chef Dinah Koo, caterer and author to 2 cookbooks, who made a huge impact in the Toronto's 80s and 90s food scene with Dinah's Cupboard and Tiger Lily restaurant, and she's not slowing down anytime soon. AmaZing 🤗🌸!

Set up as a pop up vendor with our group split over two days at the farmer's markets last weekend, we endured sun, heat, wind, t-storm, rain and cold-  these ladies weathered the elements and did a superb job with a positive attitude and smile 😁!

At Evergreen Brickworks Saturday 8 to 1pm.

It went from normal to SCARY in an instant ⛈😮 (flying produce, collapsing signs, sand in our face)...

 Luckily, the storm hit when we were mostly packed and ready to leave 🚗💨!

Marcella, Intake Coordinator with Newcomer Kitchen wears many hats.

At Leslieville Farmer's Market Sunday 9 to 2pm.

With uncooperative weather and being the Victoria Day long weekend, as much as we wanted to sell well, we need to remember that this was an exercise- the importance goes to learning about what goes into product to market, working as a team and interacting with customers- And the ladies did just that! Bravo 👏👏👏! 

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.

Summer Cooking with Kids At The Neighbourhood Table...

What d'ya know? Since my first post of The Neighbourhood Table, we've had three more events and half way through, going on to our 5th instalment this Thursday. How fast does time fly...? Apparently, it soars when you're having fun. And indeed, that is what these youngsters are having this hot and sunny summer, once every week for eight weeks. 🌞

The sessions have not been short of gratitude and heart-warming smiles all around! What it's all about, breaking bread together, conversations and community building.

A huge thank you to both Nina from The Arab Community Centre (ACCT) and Sandra Gavinchuk, parents' nutrition program educator for capturing many of these photos, as I never have much pause moments to do so! There's a lot to cover from three sessions, so sit back, scroll and just enjoy the gallery of awesomeness.

The smiles really say it all! (from session Asian Cooking)

Sneaking in a selfie before a storm of kitchen activities!

Breakfast for Dinner, cause it's hearty and delicious for all meals of the day!

Love this berry beautiful platter of sweet ripeness waiting to be prepared and devoured.

Gorgeous bell peppers from the Good Food Market just on outside grounds.

The Good Food Market runs in partnership with Foodshare, and "aims to source and provide fresh, culturally relevant produce at affordable prices," said Victoria Mlynko. "We’re looking forward to experiencing the convenience and flexibility of having the market on church property this year." It was previously held at Capri Park. **June Media Press Release**

Here are some cutting pepper tips from my partner at Produce Made Simple (more about my partnership on the next post): * The skin of a pepper can be tough, which makes it hard to slice thin from the skin side. Instead, slice the pepper from the inside flesh of the pepper (skin side down). * A fun way to de-seed a pepper is to hold it in your hand and smack it on the kitchen counter, stem side down.

I love seeing the kids hands-on in the kitchen. Although our cooking program are for kids between 6 to 12, many little ones can't help but want to help. The younger ones would do simple tasks like desteming herbs and produce like spinach. Skies the limit for the rest depending on what is needed to prepare the menu dishes, although we don't have them handle any raw meats for food safety precautions. Lots of cutting, slicing and dicing fresh produce of vegetables and fruits.

Cooking for a crowd (60) is not an easy feat when you are pressed for time (2 hours) and have to work with your volunteer brigade to safely supervise and teach kids cooking skills. 

Scrambled Egg and DIY Toppings. 

Skillet Sausage, Potatoes and Peppers, a returning star dish at The Neighbourhood Table from last year's Breakfast for Lunch. Using delish spicy beef and lamb merguez sausage, this trio melds so well, there's no point of return. Can also use Italian sausages. See the recipe here.

Skillet Sausage, Potatoes and Peppers

This lovely has been coming to all the sessions, and she brings with her the tenacity to want to learn to cook and try different things. 

Dressing up French Toast with icing sugar and mixed berries.

Oven-Baked Challah French Toasts with Mixed Berries

If you are on Instagram, follow my stories @susanssavourit.

Thank you ACCT for sharing.

Flashback to Session Two: Fresh Herbs, the spread for our comfort menu of Spaghetti Bolognese (oregano, basil and parsley), Beet Carpaccio with Balsamic and Dill, Quinoa Tabbouleh (parsley and mint), Caesar Salad (chives) and garlic bread (oregano and chives). 🌱🌱🌱🥗.Cooking with kids 6 to 12 and volunteers in two hours to serve dinner for 60! 

The parents' nutrition program and kids' activities have been a hit! And we sold out the produce at The Good Food Market. Our guests from ACCT- leaders and families have been only spectacular! A shout out to all my volunteers and friends! I have rekindled with old colleagues, friends (my bestie joins with her fam) and cooking program students who've come to help! A huge thank you so far to Angie, Gordon and Marion for your generosity with time and energy. The success of this program is a culmination of all our efforts! Grateful 🙏💕.

Do you remember Marion and Gordon from my Chinese Cooking Program to Seniors? Gordon's aunt lives just across the street and she's come by to shop at our market.

They offered to help prep whenever my sessions need them. Awwww....

Excellent work kids!

Beet Carpaccio with Balsamic and Dill

Caesar Salad with Homemade Croutons

Susan's Caesar Salad
Makes 4 servings (about 1/2 cup dressing)

6-8 cups of romaine lettuce or romaine lettuce hearts, chopped into bite-sized pieces
2 garlic cloves, minced
1/4 tsp. anchovy paste, or 1/2 anchovy packed in oil, drained and finely chopped
1/2 tsp. olive oil
1/2 cup mayonnaise (I like to use Hellmann's)
a few dashes of Worcestershire sauce
1 tsp. Dijon mustard
freshly ground black pepper
a good splash of fresh lemon juice

Mix well the garlic with anchovy paste in olive oil with a fork in a small bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve. Toss with lettuce and adjust seasonings to taste.

Jazz It Up TIP: Add Parmesan cheese, chopped cooked-until-crisp bacon slices and croutons to your liking.

Make Your Own Croutons: Preheat oven to 400F. Cut day old bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes (optional). Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Quinoa Tabbouleh Salad

Session Three with Asian Cooking-- my specialty! Lots to prepare, so I cooked up some things from home to alleviate beforehand on-site kitchen tasks like boiling noodles or big batch chopping so to focus our energy and attention to teaching kids to cook.

Guess what mountain of prep I'm peering over?

The lovelies Nina and Salma (left in group shot)-- leaders from ACCT

Sandra teaching how to prepare fresh shrimps and salad rice rolls in the parents' engagement nutrition workshop. Every week, moms and dads rave about how much they've learned and look forward to it every week. Kids activities- cooking, arts and crafts, outdoor recreation games. Parents learning session. Something for everyone in the family!

Presentation coupled with food demo weekly.

Cooking up chicken for PF Chang's Infamous Chicken Lettuce Wraps.

My beautiful friend and Kraft Kitchen ex-colleague Angie :D

Giovanni brings his energetic spirit every single week!

A popular fun food idea- carving a decorative zig zag rims on hollowed watermelon halves. We freeze the watermelon pieces to fill in one, and cut up mangoes and papayas for the other.

A cold noodle dish I created with Chinese wheat noodles (or use soba buckwheat) tossed with fresh vegetables and a sweet-savoury dressing made with maple syrup and soy sauce. 

Cold Noodles with Samurai Sauce
Serves 4 to 6

400 g dried soba (aka buckwheat noodles) or Chinese wheat noodles
2 to 3 cups baby spinach
1 medium carrot, peeled and shredded or sliced into matchsticks
½ medium cucumber, shredded
3 green onions, thinly sliced
1 small pkg. pea shoots

Samurai Sauce: Makes 2 cups (also great as a veggie dip)
1 cup oil (sunflower)
¼ cup apple cider vinegar
¼ cup light soy sauce
1/3 cup water
2 Tbsp. maple syrup
2 Tbsp. ground flax seeds
2 cloves garlic, minced
1 green onion, minced
1 tsp. paprika
½ tsp. ground ginger

Bring water to a boil in a large pot/skillet. Add the soba noodles and cook about five mins. Swirl the noodles with chopsticks to separate. Remove from heat; place in colander, run and rinse in running cold water. Drain the noodles, refrigerate ½ hour.

Add the water, vinegar, soy sauce, ginger, garlic, onions, paprika, maple syrup and flax seeds into a blender and combine well. Slowly add the oil and blend until smooth. Serve immediately or refrigerate sealed for up to 10 days.

Toss soba with spinach, carrots and cucumber in a serving bowl or platter. Drizzle over with samurai sauce and top with green onions and pea shoots.

Classic Tomatoes and Eggs (a blurry shot)

Making up for it with this professional one... it's on Ontario Greenhouse Vegetable Growers

Classic Chinese Tomatoes and Eggs

You can serve the chicken lettuce wraps with toppers of thinly sliced carrots, peppers and pea shoots. 

I think the best part of the cooking program is that the kids can see it all come together at dinner, and really appreciate the fruits of their labour with families and friends. ACCT leaders have not been short of consistently congratulating and being proud of all the kids' efforts. So rewarding week after week, and just makes my passion for cooking and teaching kids to cook grow deeper. I feel blessed. I know I am doing exactly what I should be!

Give and you shall receive. Believe it! Achieve it!. 🤜💥🤛

Captivate life with purpose and you won't be distracted by comparison! 💖

The Neighbourhood Table