The Suppo Kitchen English

HP secret weapons

2010-03-18T05:04:00.000-07:00

I just found out that this brand of electronic devices produces some of them with a secret feature:
whipped-cream-proof case.

Long time, no diet

2010-03-10T06:15:00.000-08:00

The silence in the meantime didn't mean that Suppo went on a diet.
And even if he would, I would never tell him, he'd be desperate.
I'd just hope that he doesn't notice even when he actually IS on a diet.
To succeed in this, it requires a wonderful mastery of food camouflage.

Well, but Suppo WASN'T on a diet.

It's been hustle and bustle times,
Suppomom could be coeliac,
we're still searching what's up with her.

Too sad she can't rejoy with suppokitchen food.

Today, it's been pasta with leftover squids and leftover broccoli,
all fried in olive oil, chili pepper, garlic.

Too hungry to post it well now,
I'll try to do it later.

Suppo's fine!

Sweet Onion Red Pasta

2010-01-21T11:38:00.000-08:00

Yes, it's a new recipe here on SuppoKitchen.
I had very few time to cook and this turned out to be a good choice.
I wanted pasta and I only had onions to flavour, but a regular tomato sauce pasta didn't appeal to me very much, and a white onion pasta seemed too simple and not filling.

Then it came to my mind that a great chef I know, Gérard Bellini, a man from Marseille that runs a cozy restaurant by the harbor in Macinaggio, makes a sweet tomato sauce for his Tortelli.
I don't know whether it's common to find a sweet tomato sauce in France, but that is.
I've always wondered HOW he makes his sweet sauce so strikingly good, and this time I may have made a very small step closer. Here's my pasta, it tasted very good and, moreover, it's very easy and fast.

Sweet Onion Red Pasta:

for approx. 3 people,
Pasta (better wide or that keeps sauce within anyway)
1 canned peeled tomatoes
1 onion (choose the one you like, yellow and white could be a good choice) (2 if you like onions)
1 hot red chilli pepper
1 pinch of salt
2 teaspoons of sugar
1 pinch of powdered cinnamon
1 pinch of powdered black pepper
2 spoons of extravirgin olive oil

Now, while you bring a pot of water to boil (yes, this has to be a FAST recipe!), heat the oil in a pan and brown the onion together with the red chilli. Depending on how hot you like it, put the chilli together or later.
when onion is brown, add tomatoes, then add the pinch of salt and the 2 tsp. of sugar, mix well.
Put the pasta in the pot if water's boiling.
If the sauce has begun to reduce, add the pinches of pepper and cinnamon. You may try some different spices, but these worked very well and I recommend ADDING more spices, if you want to try something different.
Well, nothing more, that's it!
You should not salt the water too much, if you want to preserve the "sweet attitude" of this dish.
You should also take the pasta from the water a little before it's ready and finish cooking in the pan with the sauce, after adding a pair of tbsp of boiling water.

Sorry for the bad picture, I'm usually crap at portraiting food, but at least, there is a pic.

unreleased footage of Suppo

2010-01-13T06:54:00.000-08:00

...that dramatically increases the possibility that he may be regarded as a gluttonous instead of a foodie.
We'll see what he has to say in his defense.
If you can't see it moving, here's the link to the featured original on deviant: http://squarepuff.deviantart.com/art/Suppo-is-just-gluttonous-150264080

Experimenting a new kind of meal

2010-01-12T12:14:00.000-08:00

Well, this is how we like to have meal lately.
It's so refreshing to find several things on the table and feel free to eat a bit from here, a bit from there, etc.
Not to mention that plain Japanese cooking is usually lactose free.

Food can be funny

2010-01-08T08:23:00.001-08:00

Food certainly knows many ways to be funny. This blobby little orange treat is not chemically orange coloured, but is actually a very small cake made of orange liquor (Arancino), coated with sugar, chocolate and more orange liquor. But no fear, kids, soon the blobby monster will be no more.

Custard cream and Soy milk...

2010-01-01T10:13:00.000-08:00

...as far as I know, you shouldn't mess them up together.
I tried twice to prepare custard cream out of soy milk, and the result wasn't great.
Suppo said it was good and licked through the pan, but I SUPPOse he's been very gluttonous this time.
If anyone succeeds in preparing a good custard cream with soy milk, please tell me!
I'll try rice milk next time, I bet it's better.

PANCAKE PILING CONTEST... anyone?

2009-12-11T11:31:00.000-08:00

I wonder if somewhere in the world anyone has ever thought once about a pancake stacking contest.
Who wouldn't?
But I wouldn't go very far.

DAIKON

2009-12-06T09:06:00.000-08:00

Suppomom and Suppottini like, or better say love, Daikon.
Strange enough, since it's based on vinegar, salt and sugar.
They too are strange, though.
I promise I'll post the recipe very soon.
It's a story of thinly sliced daikon and carrots,
that come to say hello to vinegar, sugar and salt.
In the end, they appear to be happily friends together,
but the SUPPOTTINI monster eagerly pops up and
EATS them all!
Of course, after scaring them a quite bit.
Poor daikons!

pancakes

2009-12-01T02:22:00.000-08:00

I must admit, I didn't know how a pancake tasted like, nor what it was made of.
So I just went out there and get a recipe to work on, and now,
voilà,
it's pancakes!
Rice milk pancakes, actually.

Suppo loved them, they're good!

Note to self: remember that "medium flame" is not always "medium flame".
Some early pancakes went flambé.

Blackberry cream cake

2009-11-23T12:17:00.000-08:00

Good ol' Summer memories! We went collecting blackberries and some of them escaped, just to find themselves glued to this cream cake that just came out of the oven. Suppo loved it.

Cinnamon Landing

2009-11-23T12:16:00.001-08:00

Emergency landing for the Cinnamon Airplane.

Chinese Cabbage

2009-11-17T06:42:00.000-08:00

This month, local supermarket is showcasing the cabbage season,
so even the Chinese Cabbage has gone local.

Suppo wants us to find the ultimate recipe to cook this beautie with.
Can you help Suppo from getting angry?

Before the Jump

2009-11-16T00:43:00.000-08:00

These crazy snails were hanging from the external side of a balcony.
Crazy.

2009-11-11T11:23:00.000-08:00

Today we made ourselves some little treats, this is a Greek milk rice that I learnt on cookaround forum, served in the shape of a cup of coffee.
This is a soy milk version, for SuppoMom is intolerant to lactose, so I had to get rid of remaining cow's milk with a random cocoa "breakfast cake"... what a shame, you say? The result is actually very good, but no notes on the ingredients were taken while baking it, so I will not even post a pic.

Actually, soy milk rice is very good, I would even say I prefer this low-fat vegetable version, which tastes much lighter and is very agreeable.

For the recipe, you should go here, as I've just followed this recipe and adjusted quantities to my own taste. And, of course, used soy milk.

Mrs. Hatcher

2009-11-11T11:18:00.000-08:00

Long time no write,
we were actually waiting for this lady to hatch,
so we had something very fresh to cook...

Just kidding, but she looks quite preggie at the moment.

2009-10-30T09:01:00.000-07:00

SuppoDad has been thinking for all his life that only other people could find 4 leaf clovers, but then, one day, SuppoMom found twelve 4 leaf clovers in a row. SuppoDad is now optimistic and will surely he find a 4 leaf clover someday. This on the left is actually a 5 leaf clover, so it is still a long road...

Speed-of-light cookies

2009-10-28T12:00:00.000-07:00

A new species of cookies seems to be born.
SuppoDad can't even take a picture of them after they're out of the oven, as they speed out directly pointing to SuppoMom and Suppottini's mouths.
There must be something wrong with the ingredients...

Jack in the Dew

2009-10-28T11:47:00.000-07:00

This is taken through the Suppo kitchen window. We know it's not a great pic. We know they may seem evil, seen by just one point of view, and yes, we know what they eat and what they do, and also that they don't belong here and have been introduced by us. But look at the nature from the angle where nothing is ugly and everything is terrific. SuppoDad just loves these creatures. They can't help being funny and they're smart. Maybe not intelligent, but then again, do you really need to be intelligent, when you're smart already?

Be warned:

2009-10-24T09:12:00.000-07:00

The Suppo Kitchen does not want to teach anything, but you may still find something useful, as it was to us when we learnt a thing or two. Please, do not stick to what we're saying or doing, and try to decide for yourself if what we're doing or saying can be useful for you, or harmful, or else.

SuppoDad usually makes meals from leftovers, what he can find in the larder, and what is available on the shelves and preferably in the current season. The Suppo Family would love to have a farm, but hasn't one yet, so it will just face reality... but not without a real lot of fantasy and imagination.

Here we go, first leftover recycling mission!

next SuppoRecipe is:

Pepper and Wiener Pasta!

- Easy
- Non vegetarian
- Filling
- Lactose free (w. soy cream)
- NOT Gluten free
- A bit spicy

3/4 people

- extra virgin oil
- 2 yellow peppers (or other colours, Suppo likes it colorful)
- 1/2 red onion
- 1 sweet green pepper
- 1 piece of green or red chilli, fresh is better
- 1 medium-big sized wiener
- 2 parsley branches
- 1/2 cream (vegetable like soy or single/half cream)
- 400 g broad to very broad, short, pasta, 11 min cooking time minimum, smaller pasta is also ok but do not forget to trim vegetables into smaller parts.

Let's go:

- Boil the Wiener on its own while setting the water for the pasta to boil,
- Brown and sauté onion, peppers and chillis in a pan with quite high flame.
- At this point, you may add the flavours that you also like to taste.
- Add salt to the simmering water in the pot and set the pasta to boil
- Add parsley and keep browning and sauté until everything is well browned
- Add the boiled Wiener chopped into tiny cubes and let it fry a little in the pan
- Keep lightly frying or browning until the wiener is well browned
- Add the cream, mix and add the pasta (well drained), then mix and whisk well until ready

Suppo's quite eager to eat, so I'd say it's DONE!
This pasta should come out with quite a sweet taste, please take this into consideration when adding salt to pasta water. You may also avoid using cream, in order to make it lighter.

Now you should serve it and eat it hot, instead of trying to take a decent picture until it's become cold, like I did...

Hope you enjoy!

Autumn is here.

2009-10-23T11:32:00.000-07:00

Through the kitchen window we're used to see the weirdest things: funny dogs walking by, enormous trucks in open farmland, healthy grannies speeding by in their high-tech bicycles, threatening yellow clouds at horizon...
Today's event wasn't that dramatic,
but it was "aware", like the Japanese say.
Suppo reached the window and just understood that.

Before our busy eyes could notice, the autumn had arrived.

Suppi OKays this blog

2009-10-22T09:32:00.000-07:00

Suppo just climbed to the PC and had quite a thorough look at this little thing we're putting up...
Let's just pretend not to see potato chips munched on the keyboard and water spilled all over the table while he was reaching the screen, but then he came to us and decided to give this mark to this whole thing... Let's hope this is will bring luck to the project!

Meet the people in the SuppoKitchen!

2009-10-22T01:14:00.000-07:00

Suppo is our little creature, roaming at home when you're not looking after him, wrapped in his tiny cloak, that he will wear to become SuperSuppottini, you know? Suppottini (aka Suppo) is also a gourmet, and other than filling up himself with the marvelous meals that come out of his kitchen (please note: he's not the little cook, but we let him pretend he does), he partages for SuppoDad around lunch time, between 12 AM and 1 PM, and dinner time, between 6:30 PM and 7:30 PM. Then he always eat a lot and instantly naps on the couch. And yes, Suppo also pretends to be a foodie and starts giving grades - sorry, happy forks, for his personal meal valuation.

SuppoDad, virtual, other than pretending to be the real, Suppo father. He's mostly known as the chronicler of SuperSuppottini adventures, but also shows off in the cooker area and, before, masterfully plunges into the fridge to display his art of putting together leftover ingredients that you would normally doubt they can be put together.

SuppoMom, very caring Suppottini's virtual, other than pretending to be real, mother. Blessed woman, she's just great inserting in the conversation divorce requests following excessive dirtiness display caused by dangerously-not-pursuant-to-EU-standards recipes (Read as = SuppoDad, with Suppottini's approval/consent, scatters filth all over the kitchen and its nearings while cooking). And yes, as you may have guessed, she's often in charge of the cleaning.

You'll soon be informed about the SuppoKitchen activities and the implausible stories that take place around it!