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

Comments

Banana Chiffon Cake

Welcome back! Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below. Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...

Key Lime Pie

Welcome back! Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use...

Tiramisu

Welcome back to Chez Chefpo! Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum. Here's a reference for some of the more special ingre...

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