Sonia Tastes Hawaii

'The Life' in Hawai'i... Part 2

Ke Ola - The Life

The Life of the Land...The Life of the People...

Celebrating the arts, culture, and sustainability of the Hawaiian Islands.

A magazine for those who love life on Hawai'i Island...and a magazine in which I am honored to share my love for the food that grows on this island!

 

Yesterday I shared my first year's (2012) worth of articles in Ke Ola Magazine... second year follows:

 

 

January-February 2013 - Warabi - Fiddlehead Ferns - page 89

http://issuu.com/keolamagazine/docs/h2013-1

 

 

March-April 2013 - Heart of Palm - page 81

http://issuu.com/keolamagazine/docs/h2013-2

 

 

May-June 2013 - Ginger - page 75

http://issuu.com/keolamagazine/docs/h2013-3

 

 

July-August 2013 - Mangoes - page 75

http://issuu.com/keolamagazine/docs/h2013-4

 

 

September-October 2013 - The Avocado - page 75

http://issuu.com/keolamagazine/docs/h2013-5

 

 

November-December 2013 - Island Tropical Fruitcake - page 83

http://issuu.com/keolamagazine/docs/h2013-6

 

 

The regular issues of Ke Ola Magazine come out every two months and can be found at many locations around the island for free.  If you live on any of the other Hawaiian Islands or anywhere else in the world, you can have it dropped into your mail box by getting a subscription.

 

Continues... Part 3 tomorrow

'The Life' in Hawai'i

 

Ke Ola - The Life

The Life of the Land...The Life of the People...The Life of the Culture and Arts of Hawai'i.

 

A magazine that celebrates the arts, culture, and sustainability of the Hawaiian Islands. A magazine for those who love life on Hawai'i Island...and a magazine in which I am honored to share my love for the food that grows on our beautiful and exciting island!

 

Ke Ola Magazine made its debut with the December 2008 - January 2009 issue.  At that time, the magazine celebrated the Kona-Kohala Coast of our island...eventually becoming a magazine to celebrate life as it is lived on our entire island.

 

In early 2013 Ke Ola started working on a Maui County edition. 

 

The regular issues of Ke Ola Magazine come out every two months and can be found at many locations around the island for free. 

 

 

 

If you live on any of the other Hawaiian Islands or anywhere else in the world, you can have it dropped into your mail box by subscription.

 

You can find my articles featuring a particular item of food that grows in our land or can be found in our waters inside every issue since January-February 2012

 

 

 

January-February 2012 - Breadfruit - page 67

http://issuu.com/keolamagazine/docs/h2012-1

 

 

March-April 2012 - Purple Sweet Potato - page 61

http://issuu.com/keolamagazine/docs/h2012-2

 

 

May-June 2012 - Taro - page 61

http://issuu.com/keolamagazine/docs/h2012-3

 

 

July-August 2012 - Mamey - page 63

http://issuu.com/keolamagazine/docs/h2012-4

 

 

September-October 2012 0 'Ulu (Breadfruit) - page 71

http://issuu.com/keolamagazine/docs/h2012-5

 

 

November-December 2012 - Ambrosia...Food of the Gods - page 77

http://issuu.com/keolamagazine/docs/h2012-6

 

 

Continues...  more soon!

Life is just a bowl of...lychees?

  

A slightly different version of this article was written for and featured in Gather.com as part of a series under my Tropical Taste headline when I was one of 6 Gather Food Correspondents - June 30, 2007 

As you drive around our neck of the woods, you can’t help but notice that lychee trees in neighborhood yards are loaded with fruit this year.  A very popular fruit with most everyone in Hawaii, the lychee heralds summer and is a harbinger of picnics, days at the beach and July 4th celebrations.

The lychee is a medium sized evergreen tropical fruit tree native to southern China and related to the soapberry.  The individual blooms are quite insignificant, but when in full bloom and from a distance, the tree looks like it is lightly covered in a lace veil.

Pronounced Lie-Chee and not Lee-Chee, contrary to popular belief, it is a berry-like fruit and not a nut.  The dried fruit is known, mistakenly, as lychee nut. The lychee is a ‘drupe’, or fruit that contains a “stone”.  A few other fruits known as drupes are coffee, mangoes, peaches, apricots, jujubes, olives, dates and coconuts.  

The outer layer is a thick, coarse, redish shell rind which is easily ‘popped’ with your nails or teeth to reveal the juicy fruit inside.  The flesh of the fruit is rich in potassium and Vitamin C, light beige or rosy pink in color, slightly translucent and musilagenous and the scent and taste are slightly ‘perfumey’ reminiscent of a combination of violets, lilacs and roses.

The seed or stone is hard, shiny black or dark brown and can be poisonous. The fruit is eaten by working the flesh off the seeds with your teeth and then discarding the seed.

Some time ago we visited a friend who owned a lychee grove not too far from us.  Sitting at an elevation of about 1200 feet, her farm was beautiful, commanded a gorgeous view and was away from the hustle and bustle of the everyday world.

 

Tough, leatherly and peebly skin pops open to a smooth aromatic flesh.  Luscious, juicy and bursting with flavor, a lychee ready to pop in your mouth!  

It can be eaten fresh, in salads, desserts and ices.  It can be found bottled, canned or sometimes frozen in Asian markets.

In parts of the mainland life can be a bowl of cherries this time of year, but in Hawaii….. Life is just a bowl of …Lychees!

 Lime and Lychee Ice

1 pound fresh lychee, peeled and seeded

Juice of one lime

3/4 cup powdered sugar

Place all ingredients in a blender or processor and process until well blended and smooth. 

If you have an ice cream maker, process as you would any other fruit ice and acoording to the manufacturer’s instructions.  Otherwise, pour into a container suitable for freezing and freeze until slushy, beat well and refreeze.  Repeat this step twice, then freeze until solid.

Serve by small scoops in a martini glass and garnish with a fresh slice of mango or other tropical fruit.

Can also be served in between courses as a light and refreshing palate cleanser.

Pig Roast and Potluck with friends...

 

The invitation said to save the date Sunday, May 24th for a "pig roast" and pot luck with the Hubbell's.

Anyone who knows Liz and Mike knows that this is something special, so we were looking forward to it.

The setting was their beautiful "new farmland" with a "banana shack" in the lower Puna area...when we got there you could tell they had been quite busy since the last time we visited the site...there were signs directing traffic in and out following the contour of the upper land and signs pointing to the future 'house site' as well as other places to which they have already designated future functions.

 

At a relatively flat location just above the 'banana shack' area, a huge tent with long tables and lots of chairs had been set up.  

Friends mingled and caught up with each other, talking story for several hours and munching on snacks while waiting for the pig to be ready.

It was fun seeing friends I hadn't seen in a while and meeting new friends.

Another smaller tent was set up near the location where the pig was roasting.  The wind was blowing something fierce, so the leaning tent helped keep the stronger wind from the pig roasting pit.

It got so cold that we were borrowing jackets and blankets from others who had extras in their cars to stay warm.

Believe it or not... next to the last Sunday in May, in Puna, on the Big Island of Hawai'i and it was cold enough that my teeth were chattering!

The roasted guest of honor was brought to the tent site to be carved

 

You can see where the crackling skin was being picked and enjoyed by the guests as it was being cut ... the pork meat was succulent, moist and absolutely delicious..

The potluck contributions, as usual, were quite varied and plenty of it...macaroni salad, purple sweet potato salad, potato salad, rice, noodles, 2 different types of baked beans ...I can't even remember it all, there was so much food...I remember a cake and cookies...

Besides the above, we munched and picked at pupus beforehand... my black bean and corn salsa, hummus, onion dips, lots of chips and Kevan's special blend of Sangria to which he added iced cold New Amsterdam Mango Vodka...WhoooBoy!  

...and a great time was had by all!

You can find the recipe for my contribution to the potluck here:

Black Bean & Corn Salsa - from my new cookbook "From Soup to Nuts"

http://www.soniatasteshawaii.com/2015/05/black-bean-corn-salsa-for-memorial-day-weekend.html

 

You can learn more about the Hubbell's pig farm and their raising methods following the Korean Natural Farming program in Liz's book:

 

Hubbell's Hog Heaven & Liz's Happy Hens: a Farm Tour: Korean Natural Farming Methods in Pahoa, Hawaii

http://www.amazon.com/Hubbells-Heaven-Lizs-Happy-Hens/dp/1482569728

 

 

My review of Liz's book for the Hawai'i HomeGrown Food Network

http://hawaiihomegrown.net/resources/reports/reports-archive/463-hubbell-s-hog-heaven-liz-s-happy-hens-a-farm-tour-book-review

 

 

Apple and Broccoli Salad

I saw an apple and broccoli salad on line a few weeks ago and decided to give it a try...We did not really care for it much. I think it was the dressing, which I felt was too heavy for the rest of the ingredients, but also the raw broccoli, though it gave it crunch, was not a good contrast with the juicy apples.

However, I loved the idea and decided to give it another try.  This time I blanched the broccoli a little bit and we liked the contrast in textures better.  I also added raisins and shallots to my version and my dressing was much lighter.

Choose any variety of apples, but crispy and juicy.  A very refreshing and easy salad

Apple Broccoli Salad

1 apple, peel on

1 half a head of broccoli

1 shallot

1/4 cup raisins

Juice of two large limes or lemons 

 

For the dressing

The juice of lemon or lime used for the apples

1 Tablespoon olive, avocado or macadamia oil

1 Tablespoon honey

 

Cut the broccoli flowerettes in thin slivers, leaving about an inch of stem.  Blanch in a small amount of water for just enough time to retain the bright green color, about 2 minutes.  Drain and reserve.

Cut apple in half, core and then slice thinly; cut each slice in long pieces. Place the slices in a container holding the lemon or lime juice and turn them to coat all sides.

Peel and slice the shallot in half, lengthwise and then slice in long, thin slivers.

Combine the apple slices, broccoli pieces and slivered shallots in a salad bowl add the raisins and drizzle with the dressing.  Refrigerate for about an hour to let the tastes meld. 

Caramelized pecans would be a nice addition but I didn't think of it until too late.

Yield: 4 to 6 servings

 

Black Bean & Corn Salsa for Memorial Day weekend

 

 

The original recipe came to me via the Cuban Food Market newsletter.  The first time, I made it as they wrote it .  The second time and since, I've changed it quite a bit. I find my version is quite delicious!

 

Black Bean and Corn Salsa or Dip

 

The secret of this one is the citrus and cumin...Fun to take to potlucks!

 

2 cans black beans, drained and rinsed

2 cans kernel corn, drained

1 large chopped red bell pepper

4 - 5 small chopped Hawaiian chile peppers

2/3 cup lime or calamondin juice *

1 small bunch chopped parsley, watercress, or cilantro

1 small bunch chopped green onions, some of the green added

Garlic infused olive oil, to taste

1 - 2 teaspoons Badia Tropical Seasoning (no MSG) or to taste

2 teaspoons slightly heaped ground cumin, or to taste

 

Since we don;t care much for cilantro and my son cannot eat it, I use parsley or watercress, instead.  You can add ripe diced avocado or tomatoes if you wish.

 

We serve them with little star bowl shaped corn tortillas for scooping.

 

Any leftovers can be used for lunch, wrapped in warm flour tortillas with melted cheese and served with a dollop of sour cream or Crème Fraîche

 

 

Yield: Enough for a small crowd and probably have leftovers.

Source: my new cookbook "From Soup to Nuts" page 68

 

 

 

 

You can order copies of my "From Soup to Nuts" Cookbook by clicking on the links below

 

 

 

 

Through the publisher The Larry Czerwonka Company:

Shipping is included in the price and there is an option for signed copies

http://larryczerwonka.com/books/fromsouptonuts.asp

 

Amazon Page & Reviews

Shipping is not included in the price and no option for signed copies

http://www.amazon.com/From-Soup-Nuts-Sonia-Martinez/dp/0692437290/ref=pd_ybh_4

 

 

 

 

 

 

Slow Roasted Tomatoes

 

I owe this one to my friend Karen in NC...she posted it on Facebook a couple of weeks ago and I vowed when I could collect enough tomatoes from the garden to make it worthwhile, I would be slow roasting them.

That day was yesterday!  Saturday and Sunday I harvested enough Roma tomatoes from the garden to finally try it.  Well worth the time and it is really, no effort!

They are not huge, but quite a few of them were a nice size.

I lined one of my 12 x 16 jelly roll pans with foil.  Cut the tomatoes in half and lay them on the pan, cut side up; add about 2 dozen garlic cloves, a few sprigs of stick oregano (also from the garden) and a  sprinkling of my current favorite salt and pepper (Fleur de Sel from Myanmar and Kampot pepper from Cambodia), both of these last were gifts from a friend and both are so special I am quite 'choosy' as to how I use them ;-) - plus a drizzle of olive oil.

Set in the oven to slow roast at 250 F - In just an hour after putting them in the oven the whole house smelled delicious!

About an hour into the roasting, my son confessed to sneaking a piece and when I fussed at him and told them they were not nearly ready, his reply was "but the smell was driving me crazy and they're good just like that"

 

I only roasted them for 4 hours.  The result was a slightly chewy skin but an intense burst of delicious flavor when chewing.  Really...mini explosions of flavor!

The tiny leaves of the stick oregano were very crisp and easy to scrape off the 'stick'.  I let them 'flake off' all over the roasted tomatoes.  The roasted garlic cloves were a bit tough but the flavor was wonderful.

I took advantage of the roasting oven already being on and about 45 minutes before taking the tomatoes out, I set in it a small Pyrex dish of asparagus which I had drizzled with a bit of olive oil and sprinkled with the Badia Tropical Seasoning I like so much.

 

 

Dinner last evening, slow roasted tomatoes on pasta and slow roasted asparagus on the side.

 

HINT: when drizzling the olive oil over the cut tomatoes before slow roasting, make sure you put just a tiny bit more so you can have enough to spoon a bit over the pasta and tomatoes!

Karen cooked hers at 300 F for a bit longer than I did these and she also reported they were great, so use your own judgement as to time and temperature

My favorite recipe for tomato sauce is using roasted tomatoes.  I use that sauce for all sorts of dishes, not just as pasta sauce.  It can be used for making tomato bisque, as a topping for bruschetta and lots of other ideas.  You can find that recipe with all sorts of ideas on how to use it in my new cookbook "From Soup to Nuts"!

Check out my brand-new-hot-off-the-press cookbook!

http://larryczerwonka.com/books/fromsouptonuts.asp

 

 

 

 

 

"From Soup To Nuts"

 

The long awaited day (for me, anyway) has arrived! My brand-new-hot-off-the-press cookbook is finally available!

It is called "From Soup To Nuts" since that is what kept running through my head as I kept thinking up all sorts of titles... it has a little bit of everything in it and runs from soup to nuts, so what else would it be called?

From Soup to Nuts Cookbook is now available at Amazon and you can find it by just clicking on the highlighted title.

Here is the front cover...the publisher held a cover contest and this was the 2nd runner in the contest, but when we received our first actual galley proof copies, all but two people asked preferred this one...so this one it is!

 

 

and here is the back cover with a explanation of what from soup to nuts means

 

 

Whether you pre-ordered from the publisher or will order from Amazon or any of the other book outlets, on-line or an actual bookstore, I most humbly request you write a review for it at Amazon or any of the places on-line the cookbook can be found!

Book signings on the island will be announced soon!

From Soup to Nuts Cookbook

Thank you, Gracias, and Mahalo!

From Soup To Nuts was published by The Larry Czerwonka Company of Hilo, Hawai'i and all books are printed on the mainland USA.

 

 

Mother's Day Dinner

 

Our Mother's Day dinner was set up again, on the back lanai.

I believe the flowers are Heliconia caribaea.  My son Anthony surprised me today with a bunch of them which I placed in several places around the house.  The heliconia matches the pattern of the tablecloth, although they are not the same type heliconia.

Small Caprese Puff bites as appetizers - puff pastry sheets cut with a scallop edged biscuit / cookie cutter, a slice of tomato from our garden, sprinkled with a bit of ground sea salt, a dab of mozzarella and a basil leaf, also from our garden.

Layer the tomatoes and mozzarella on the pastry round and bake until pastry puffs up and shows a slight golden brown on bottom edges.  Let them rest for a few minutes and top with basil leaves.

Delicious and easy Caprese Puffs

The Entrée, Broiled Salmon on a bed of sautéed baby spinach, Herbed Rice Medley and Braised Asparagus with Rosemary and Laurel (this last recipe is in my new cookbook, From Soup to Nuts.

To marinate the salmon, melt butter, brown sugar, a few drops of liquid smoke and fresh ground pepper.  Pour over salmon filet and refrigerate for several hours.  Broil or grill the salmon.

To sauté the spinach, wash and add to a medium hot skillet or sauté pan to which you have added a spoonful or two of olive, macadamia nut or avocado oil.  Stir and add a bit of fresh lime juice, salt and fresh ground pepper. Cook until limp.

The rice medley is a combination of short grain white rice and brown rice with a bit of wild rice and whatever herbs and spices you prefer.

To braise the asparagus, add a spoonful or two of olive, macadamia nut or avocado oil to a skillet and heat, add the trimmed asparagus, sea salt, fresh rosemary and fresh laurel / bay leaves (if fresh not available, dried is fine) and a touch of water.  Braise for a few minutes.  Turn heat down and cover, and continue braising for about 5 more minutes.

Island made Tropical Dreams Vanilla ice cream with locally grown strawberries and mint from the yard.

Hope your Mother's Day was beautiful!

 

Happy Mother's Day!

 

A Fruit Buffet for Mother's Day

One of the easiest Mother’s Day brunch ideas is a fruit buffet.  You can use any fruits available to you during the season and serve a cold fruit soup,  a baked Brie en Croute with a fruit filling, a fruit trifle and add a cheese, fruit and nut board to your menu. 

I like to take advantage of all the lovely fresh fruit we enjoy year ‘round in Hawai’i, but  you can adapt it to what you can find in your area. 

A few years ago, I participated in an on-line Easter - Mother’s Day Brunch Project sponsored by the McCormick® Spice Company in the Gather.com Internet Social Group.  The project spanned several weeks and the company gave me free rein to post my own recipes, except for three they provided. The following is one of three recipes McCormick® provided - a deliciously simple fruit salad

Photo above - the fresh ingredients for the salad

Very Vanilla Fruit Salad 

2 cups strawberries, halved

1 cup blueberries

1 cup fresh or canned pineapple chunks

1 cup cantaloupe chunks

2 kiwis, peeled and sliced

1/4  cup confectioners’ sugar

2 teaspoons Pure Vanilla Extract

Mix the fruit, confectioners’ sugar and vanilla in a large bowl.  Refrigerate for one hour or until ready to serve. 

Living in Hawai’i I prefer to use fresh pineapple instead of canned for salads and when the dish calls for uncooked pineapple, I always use fresh, locally grown.  I understand that in areas of the country where pineapples are not available year round, you might have to resort to canned. 

Photo: my version of the McCormick® Very Vanilla Fruit Salad

Also, being a locavore, I prefer to buy, forage or harvest my fresh food from my own area.  So the pineapple and cantaloupe were bought at the farmers market from the farmer who grew them; the strawberries came from the supermarket that is selling locally grown strawberries from Waimea, just an hour north of me.  The blueberries I used are a mix of three different varieties being grown by a friend right here on this island in the cooler areas of Mountain View.  The only fruit I could not find grown here were the kiwis. 

My main mantra is support your local farmer first!  If I can’t find a source on the island, then I get it from outside sources.

Recipe source: The McCormick® Spice Co

Wishing all mom's a very Happy Mother's Day!