About

Hello everyone!

This is our about us page! After a little bit, I've finally figured out how to do this type of page, so I moved the stuff from the post that I'd made earlier that was basically the "about us" to here, so now it's easy to access. If you're new, we'll introduce ourselves: the Three Chefpos! We three Chefpos work in this Chez Chefpo to bring you our tasty homemade recipes so you too can enjoy them. Without further ado, the Chefpos!

Chefpo

Chefpo's the main chef around here, and that's why it has the tallest hat!

Skills: 30+ years of cooking experience

Master of adaptation and flexibility in the kitchen

Expert in plating

Likes: Crabs, eating, and watching dramas

Dislikes: Death metal and other Chefpos hiding things under their hats

Chefpo Jr.

Chefpo Jr.'s a learning chef with several years of experience helping out Chefpo in the kitchen.

Skills: Finding good recipes to try

Mixing and stir-frying

Eating anything that can be eaten

Likes: Penguins, pizzas, and working out

Dislikes: Rough surfaces and Li'l Chefpo's antics

Li'l Chefpo

Li'l Chefpo's a bit of a beginner chef, sadly to say. But why am I using third person? I am Li'l Chefpo! While I also try to assist in the cooking like Chefpo Jr., I'm the behind-the-scenes producer/editor! You may know me as... Bloggerpo!

Skills: Cutting vegetables

Designing blogs and other various designs

Taking photos and videos

Likes: Turtles, writing, and making Chefpo Jr. deal with my antics

Dislikes: Doing the laundry and touching animals

Pretty amazing, right? So why do I sign off all the posts with "Chefpo"? Am I participating in identity theft? Nah, it just seems more professional to not have "Li'l Chefpo" at the bottom of every page. Plus, I wasn't the one who made them. But watch out! Whenever Chefpo Jr. or I make something, it'll be signed off with whoever made it. Also, Chefpo Jr. might be writing some posts in the future too!

That's all for today! Feel free to ask any questions about any of us, and maybe I'll do a Q&A in the future!

-Li'l Chefpo

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Chocolate Chip Cookies

Welcome back! Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks. Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Fig Crème Fraîche Cake

Welcome back! Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together. One add a time, add the eggs and mix thoroughly. Add in the vanilla ...

Instant Pot Leg of Lamb

Welcome back! Today, we have another lamb recipe, this time for a different cut. It has the similar lamb flavor and also features the key ingredient of rosemary, but this recipe works nicely as a stew, so it's rather different from the other two. Fun fact, Greece is the top consumer of sheep meet per capita in the world, which makes sense as lamb is a common Mediterranean meat. Rosemary also originates from the Mediterranean, so it's a perfect combination! Instant Pot Leg of Lamb Makes 4 servings Ingredients: 4-5 pounds lamb leg (boneless) 1 onion, chopped 4 cloves garlic, minced 2 tablespoons olive oil 3 sprigs of rosemary and thyme, chopped Salt and pepper to taste 1 1/2 cup total of chicken stock and/or water (we used 1 cup chicken stock and 1/2 cup dry white wine) Other vegetables: potatoes, carrots, zucchini 2 tablespoons cornstarch A little water Directions: Dry the lamb with a paper towel. Then, tie it with some twine to keep everything together Season the lamb by rub...

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