Posts Tagged ‘Bruschetta’

NTUC FairPrice Finest and Cookyn Private Dining Party!

A few weeks ago, I was privileged to be invited to a special private dining party organised by FairPrice Finest and Cookyn Inc (a cooking school). I gladly accepted the invitation as I love attending cooking classes! Nearly didn’t make it as it was right smack in the middle of a huge project I had at work, but I’m sure glad I did.

Cookyn has just moved from its previous location in Novena to Jalan Penjara just off Margaret Drive. The place looks really pretty and I hear that in the day time, you can even see a nice lttle pond outside Studio no.3. Chef of the evening, Ming Tan of Jam, proceeded to teach us 3 really simple dishes that we can replicate at home easily with ingredients that can be bought from FairPrice Finest, the atas arm of NTUC FairPrice. Recipes can be found at the end of the post.

Ming cooking and chopping combo

Here’s a picture of Chef Ming showing us the techniques of cutting up the lime leaves into little shreds and halving the lobsters.

Cooking Process combo

Here’s all of us studiously taking down notes and photographing his every move. Personally, I will only go for cooking classes that have a hands-on component. There’s only so much you can learn from watching the chef. Besides, its so much more fun to get your hands dirty. But of course, for that day, it being a weekday (a very busy week I might add), I was just glad that I didn’t have to cook my own dinner.

Bruschetta Combo

Lovely bruschetta to start us off

NTUC Fairprice-Cookyn Inc demo -  Pasta with Mussels

Lime-Leaf Mussels with Linguine and a White Wine Sauce – The recipe is so simple, it’s almost unbelievable.

NTUC Fairprice-Cookyn Inc demo - Pasta Mussel Broth

Mussel pasta broth – Hmmm I wish they gave us a huge bowl of it! 1 shot glass ain’t enough! I think if you’re feeling down in the dumps, or having a flu or cold, having a huge bowl of this pasta with lots of broth would just chase all the evils away. I would add more aromatics to give it even more kick, and maybe add double the wine? Hee hee hee ….hic!

NTUC Fairprice-Cookyn Inc demo - Grilled Slipper Lobster in Mornay Sauce (2)

Grilled Slipper Lobster with Mornay Sauce – I really love the cheesy topping, perhaps even more so than the lobster! And that’s saying a lot since I love lobster as well!

NTUC Fairprice-Cookyn Inc demo - Grilled Slipper Lobster in Mornay Sauce

Close up shot of the lobster meat. Feel hungry already! Hey I took this photo all by myself, including holding up the lobster meat!

NTUC Fairprice-Cookyn Inc demo - White Wine

Can’t say no whenever I’m offered wine…

Equipment Combo

We also got a tour of the Cookyn premises. They have 3 studios, the 3rd studio being the one with the all the “to lust for” kitchen equipment. Those in the know where oohing and ahhing at the brand name wine cabinet, refrigerator, oven and hobs.

NTUC Fairprice-Cookyn Inc demo - Group Shot

Cheers!

A very special thanks to Cookyn/Chef Ming and FairPrice Finest for sponsoring this event and to Joelle of Siren-Communication for inviting me.

Did you know that you can get Organic Pasta, OMEGA New Zealand Cooked Green Shell Mussels and even Parma Ham from FairPrice Finest? FairPrice Finest has a premium delicatessen counter run by Culina, a walk-in wine cellar, live oysters displayed in a specialised oyster tank, a wide variety of cut cheeses, and home delivery services as well. Ambassadors are also available to offer shoppers information on the available products and even guidance on how certain products can be used. Make full use of the free help! As of June 2011, you can find FairPrice Finest at 7 locations:- Bukit Timah, Clementi, Marine Parade, Upper Thomson, Tampines, Serangoon and Orchard. Click on http://www.fairprice.com.sg/ to find out more.

I didn’t know about Culina having a counter at FairPrice Finest. I love looking at delicatessen meats, I can literally spend 10 minutes staring at each cut and imagining what good things I (or the Partner more likely) can cook with them.

Cookyn Inc

60 Jalan Penjara, Garden Hub, Block O, Singapore 149375

Tel: 6748 4848

Read on if you want the recipes….

Read more »

The Partner’s Cooking

This is a post showcasing the Partner’s cooking, my way of showing my appreciation for his hard work. In this way, maybe I can escape doing the dishes…. But seriously, I love it when he cooks because firstly, this means I get to enjoy healthy home cooked meals tailored to our tastebuds. Secondly, cooking is always cheaper than eating outside, if you know how to cook properly and don’t waste ingredients. 3rdly, I get to enjoy all these in the comfort of the house, without having to travel outside, endure crowds and inefficient service!

Grilled crumbed chicken

Grilled crumbed chicken with veges and rice. Very tasty and juicy even though it’s grilled, meaning it’s very healthy! Don’t you think the chicken looks like it’s from KFC? That’s a good thing cuz I love KFC. Now I just need him to crack the 11 herbs and spices secret.

Bruschetta Bruschetta (2)

Bruschetta. Toppings courtesy of my cooking class at ToTT. Bread courtesy of Bakerzin at myVillage! I realise, I don’t like vinegar in my bruschetta toppings.

Garlic Bread (3)Garlic Bread (2)

Garlic Bread for lunch. Yes it’s healthy as long as you put lots of garlic and don’t overload on the butter. I know you can already see distinct garlic bits on this garlic bread, but for me, I think I need double the amount. I love the zing of the garlic when it comes to garlic bread!

Click on Recipes at the top of the screen to see the good stuff that the Partner has been dishing up and stay tuned for more! BTW, he does the hot kitchen stuff (ie main course). I do the cold kitchen stuff (desserts).

ToTT Cooking Class– Knack with Knives

The other day, I chanced upon a contest on ToTT (Tools of the Trade)’s Facebook. In order to win a free “Knack with Knives” class, all one had to do was to write about a close shave with knives and lessons learnt. I thought, hey I can do that, so I entered the contest. Bam, done in less than 5 minutes. And guess what, my efforts paid off and I got a golden ticket worth 98 bucks!!!

Photos all taken with the iPhone since I figured wielding a knife together with my trusty DSLR would be a tad cumbersome…

Tools of the Trade - Knack with Knives cooking class (5)

The knife in the picture is what is known as a Chef’s Knife. This is the knife that will be used for most of your slicing activities. Another knife I would highly recommend buying is the serrated knife. It has a ridged blade to cut through food with skin such as bread. We never used to have a serrated knife in our kitchen, but during the period when I was fervently baking lots of bread, we bought a serrated knife as it was a pain to cut the bread with the chef’s knife. I usually ended up flattening the bread because a normal chef’s knife just wouldn’t slice through the tough skin!

Tools of the Trade - Knack with Knives cooking class (9)

Chop chop chop, dice dice dice. There is a nifty way to cut onions such that you won’t cry. Chop off the top, chop the onion in half, then kind of flay it without cutting through the bottom. The bottom still holds all the pieces in tact, which then makes it easier for u to dice the onion. According to Chef Ming, the bottom holds the highest amount of tear causing chemicals, so only cut that off last.

Tools of the Trade - Knack with Knives cooking class (7)

Tomato condiments for the bruschetta we were making – onions, tomatoes, basil, garlic

Tools of the Trade - Knack with Knives cooking class (8)

With a serrated knife, you can slice up the bread really thinly.

Tools of the Trade - Knack with Knives cooking class (10)

Voila, the finished product!

Tools of the Trade - Knack with Knives cooking class (6)

Chef Ming from Jam explaining the ins and outs of using knives.

Tools of the Trade - Knack with Knives cooking class (11)

Chef Jeremy from Jam slicing and dicing

Tools of the Trade - Knack with Knives cooking class (2)

Other participants. Btw, I really want to get myself one of those wooden island trolley thingies. It’s so convenient to be able to chop wet food near the sink or dustbin, and after that wheel it to the cooking stove. Anything that cuts down preparation time for me is fantastic.

Tools of the Trade - Knack with Knives cooking class

Coffee and tea for the participants. Not that you have time to drink it once the cooking gets fired up.

The class was totally worth my having to wake up at 8.30am! I really enjoyed myself very much. Although I still feel that $98 is very steep a price to pay for a 2 hour hands-on class, unfortunately cooking classes, especially hands-on ones, are pricey. The affordable ones which are less than $50, held at the Community Centres, tend not be hands-on. If you have spare dough and have entertained the idea that you might like to learn cooking, I would highly recommend doing it. Just take at least 1 class to get your adrenalin pumping. After that, you can rely on cook books if you are self-motivated. I assure you the dividends will pay off when you enjoy the fruits of your labour in time to come.

As a proof of how much I enjoyed the class, I went back home and diced up all my asparagus, mushrooms, onions and garlic for dinner. This would normally have been done by the Partner, while I disappear somewhere and pretend to be busy.

See my previous review on the Tools of The Trade Store as well as the ToTT Bistro.

ToTT Store

896 Dunearn Road 01-01A
Singapore 589472
Store Operating Hours:
Mon -Sun: 10.30am – 9.30pm
Tel: 62197077

http://www.tottstore.com

http://www.oooh-jam.com

Homemade Bruchetta

Homemade Bruschetta

 

Homemade Bruschetta (2) 

The Partner is a good cook! We recently procured some good extra virgin olive oil, so he decided to make some bruschetta for lunch. The toppings are diced tomatoes, mushrooms and garlic. He also made some without the garlic. The difference is amazing. The bruschetta tasted so much more alive with just a few extra bits of garlic! Also a very nice way to go meatless for a meal.

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