Sonia Tastes Hawaii

A Tea Party memory of long ago...

Our small Facebook Tea Group is having a 'Tea Party' today.  since we're all scattered in different parts of the world, and there is a virus that is keeping us home, we're celebrating it virtually...each of us is hosting our party at home, and sharing it with our story, photos, and menu, on the group site.  The theme of our individual parties are inspired by a memory, a song, a movie, a fairy tale, a favorite book, a certain flower, a different country...whatever we chose, as long as we shared it with the rest of our group. 

My theme is from a memory...bear with me for the backstory...

A few days after my 12th birthday, I embarked on a year-long adventure...My maternal grandmother and I flew from my home in Cuba to Key West, where her oldest brother, our (great) Uncle Park, picked us up in his car and drove us to her home in the Atlanta area. I was to attend school there.  I had been away from my family before, having spent weeks of summer vacations with cousins at their beach home and at another cousin's farm, but this was the first time I was going to be so far away, and for so long...I was excited and apprehensive at the same time...Although I had been to the States before, it had been quite a few years back...and not to attend school.

Before I knew it, time had flown and it was almost time to return home.  School had been fun; I had made a lot of new friends and I had one (of two) of the most memorable teachers I've ever had...I will never forget Miss Eleanor Burgess, and her kindness during the school year.  

It was in May of 1950, a few weeks before I was to return home...I'm not sure if the occasion was for Mother's Day or no particular reason, but my grandmother and my aunt took my cousin Jan and me to tea at the elegant 'Magnolia Tea Room' inside Rich's Department Store in downtown Atlanta.  (Photo above from public domain) The Magnolia Room was  a place where 'ladies who lunched' wore white gloves... I remember Jan and I wore our Easter outfits my aunt had made us...identical sun dresses in white pique fabric with little matching jackets...mine had blue trim and Jan's had pink.

For my tea party, I chose to serve the two items from the Magnolia Tea Room menu most requested, even to this day, by readers of the Atlanta Journal Constitution newspaper's food pages... which happens to be what I had chosen for my tea;  the 'Chicken Salad Amandine Croissant Sandwich' and the 'Frozen Fruit Salad' - photo below is how it was served in the tea room and taken from public domain

To set my theme, I wanted to use real magnolia blossoms.  I live in Hawaii.  Magnolias do grow here in certain places, but they're not prolific...In our town, I know of only 4... three of them in a park and one in the front yard of a business near the library...I decided to take my chances and ask permission at the office place rather than get arrested for cutting flowers in a park... Permission was given, but as the lowest blooms were still too high to reach from the ground, I drove my car right under the tree, and with the (reluctant) help of my son, and having the front right tire at an angle, risking life and limb, I used that as a step up and climbed on the hood of my car... Uh-huh...I can just imagine what people thought as they drove by...an old lady up on the hood of her car, cutting limbs from a magnolia tree. Luckily I did not fall and break any old bones. 

So, flowers in hand, and menu all set, my son and I replicated as best we could, my memorable first tea room visit ...

My table was set on the back lanai...dark green corrugated  silk tablecloth, made as a gift to me from a friend who lives in Tampa, moon flower a print napkins (the closest I could come to magnolias), Williams Rogers 'Primrose' flatware, Roscher & Co white Basketweave dinner plates, Assorted patterns of Pink Depression Glass pieces (most of them a Hilo Marketplace score), Edwin M, Knowles salad /dessert plates (a consignment store find), Eggshell Georgian by Homer Laughlin smaller plate (a Goodwill find) under the Pink Depression bowl and I cannot read the mark on the bottom of the tea pot, but it's one of my most favorite ones...The magnolia blossoms around a glass 'hurricane' candleholder, bought at a friend's state sale.

My version of the Chicken Salad Amandine Croissant Sandwiches, using mini croissants,  and the Frozen Fruit Salad...I also made the little savory cheese cookies using a simple recipe for cheese straws...almost forgot they were in the oven, they got a little bit too done... The tea I served was White Peach (of course!) Wuyi Oolong from Stash, one of my favorite teas. 

I will always have fond memories of my very first 'tea adventure' in a proper tea room...and it could not have been more memorable than at the Magnolia Tea Room in Rich's Downtown Atlanta store...alas, no longer there!

Not as pretty as their presentation...but it was delicious and just as I rmembered

The subtle scent of the magnolia blossoms bring back many warm memories of my life in the South... Y'all come back to visit...you hear!?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat and repeat?..Not in this house! ...the times, they are changing...continued...

I have to laugh at times... many of the people I know think that because I love to cook, and with my background, I cook elaborate meals all the time...

During these days of 'stay at home isolation' the comment I hear the most from friends is ' You must be cooking up a storm!'...

No...I'm not.

I still cook, mostly from scratch...but our meals are much simpler and less time consuming to prepare...after all, I am also getting older and really don't want to spend all my time in the kitchen.

I love leftovers, because they represent a challenge.  I don't like to just 're-heat repeat'... I like to come up with 'new meals out of old'

Yesterday the challenge was met! 

We had to go into town for the last session in the last round of chemo treatments for my son (until next month)...while in town, we were to meet friends afterwards at a pre-determined location so that we could observe all the new 'social distancing' safety measures we have learned... We parked our vehicles a certain distance apart...we all wore masks...we 'air hugged and kissed' from at least 6 feet apart...(I really miss the actual hugs!) and our friends had brought us a box of fried chicken!  It was still hot, and delicious.  After our friends left, Anthony and I each ate a piece while sitting under the shade of a lovely tree, looking towards an expanse of park, but neither of us could eat it all...so we brought the leftovers home and I decided to use them for our dinner.

I took the meat off the bones and shredded it over flour tortillas...added some sliced green garden onions (green included), thin slices of deli cut Havarti cheese and fresh baby spinach... rolled them up, placed them in a glass baking dish, smothered it with pasta sauce from a jar, sprinkled with a commercial shredded  cheese mix of Monterey Jack, Asadero, Quesadilla Queso, and Mild Cheddar, placed the dish in the oven and barely 15 minutes later, had a meal of delicious bubbling chicken enchiladas!

BTW, the Havarti cheese rolled inside  with the rest of the filling might not be 'culturally correct' for a South of the Border inspired dish, but it was perfect for this. 

Buen Provecho!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of my versions of Shrimp & Grits

 

We had a late breakfast today, so we skipped lunch and had an early dinner

Our dinner last evening was breakfast of grits, eggs and bacon..when I make grits, I always make double, so that I can have leftovers..but I usually pour the leftovers in bowls that have flat bottoms and straight sides,. When I unmold them, they look like thick discs... Dinner tonight was one of my versions of Shrimp & Grits... using the discs as base..

 

Cooked grits

Fresh asparagus spears

Shrimp

Butter, bacon grease, or avocado oil

Dry Sherry

Greek yogurt

Mae Ploy Sweet Chili Sauce

Fresh flat leaf parsley

 

Make your grits as you would usually...save some and mold for another meal

 

When disc is cold and firm, slide from mold and heat in skillet...this time I used bacon grease left over from last night to heat the disc, on both sides.

Then I cooked some fresh asparagus spear in the same bacon great until slightly al dente.

After taking the asparagus out of the pan, I add dry sherry to deglaze pan, then added a scoop of plain Greek yogurt, a couple of tablespoons of Mae Ploy sweet chili sauce. Mixed well and added the shrimp. Cooked shrimp just enough to turn pink.  they were so nice they popped when you bit into them/

 

To plate:

Grits disc

Asparagus

Shrimp

Sauce

Parsley as garnish

 

 

What is in your refrigerator and how to use it?...the times, they are changing, continued...

 

We're staying at home...hostages to a vicious virus... hopefully we are well stocked for a longer than 2 week siege...we also need to use up the bits and dregs left in jars, fridge drawers and fruit bins before things spoil...or just to make room ...but trying hard to use up everything and not let anything go to waste.

 

My friend Karen did something I thought was pure genius... she found she had multiple jars of jam and jelly in the fridge, none full but all still good. To save space and be thrifty, she put them all together in a pan, brought it to a boil and recooked them, making mixed fruit jam. She had strawberry, red raspberry, and black cherry, but you can do that with whatever combination of different jams and jellies you might have on hand. Karen washed the largest of the jars and stored the mix back in it.

 

 

Yesterday I found I had a dozen Granny Smith apples and 4 or 5 pears that would soon spoil if I didn't do something with them...so I cut them all in chunks, put it all in my Dutch oven, added a bit of leftover apple juice that was in the fridge, a couple of spoonfuls of brown sugar, and cinnamon... Cooked them down to a pulp and mashed it all into 'a fruit butter'...  I got enough to fill a 32 ounce jar and a smaller jar I gave our next door neighbor.

 

Are bananas rotting?  Banana bread is simple to make and delicious...

Easy Peasy Banana Bread

3 medium bananas mashed

1/2 cup mayonnaise or dressing

1 egg

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/2 cup chopped pecans

 

Preheat oven to 350

In a bowl mix together mashed bananas, mayo and egg. In a separate bowl combine flour, sugar, baking soda, salt and pecans

Add flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix

Pour into a greased loaf pan.

Tip: when greasing the pan, use butter and use granulated sugar instead of flour to coat the sides. It gives the surface a slightly crusty finish giving you a nice satisfying little crunch when you bite into it.

 

Bake 60-70 minutes or until a toothpick comes out clean.

Remove from pan and allow to cool completely. Can be wrapped and frozen.

 

 

If you have bits and pieces of leftover veggies and chicken, or beef, pot pies are easy and delicious...you can use a combination of fresh or canned veggies, if that's what you have on hand.

Homemade Chicken (or beef) Pot Pie

3 chicken thighs - boneless, skinless (or bits and pieces of leftover chicken or beef)

3 medium-small potatoes, quartered

3 medium-small carrots, cut in several chunks

1 small onion - diced small

1 shallot - diced small

1 garlic clove - minced

 

I cleaned/cut off all the fat globs left on the chicken.  Placed chicken in medium saucepan with water and added the peeled and quartered potatoes and peeled and chunked carrots...Of course, if the chicken or beef you have on hand, are leftover, just ignore this part...

 

Saute the onion, shallot and garlic in just a little bit on olive oil, just long enough to sweeten the taste, but not brown.

 

When the chicken and veggies are cooked, add the sautéed onion, shallot and garlic combination, season with salt and pepper (*) and cook down to a very small amount of chicken broth.  Take the chicken and potatoes out and dice small and cut the carrots in small medallions.

 

To the chicken and veggies combination I added petit pois leftover from a previous meal,  and the leftover Broccoli-Cheddar Cream Soup from a couple of days before...and heated it just a little bit to combine with the little bit of chicken broth and to meld the flavors.

Use your favorite pie crust recipe for the top.  I used a Bisquick dough for the topping and I did not put a bottom to ours.

 

I love coming up with new ways of using leftovers... and sometimes cannot duplicate my efforts because it all depends on what I have on hand...!

 

 

 

 

 

 

What is in your pantry and how do you use it?...the times, they are changing, continued...

In one of the groups in which I'm a member the discussion topic a week or so ago was:

''We can't really avoid this topic. If it comes down to eating from our pantry staples, what are some of your favorite recipes using canned and dry goods?''

We keep an emergency food pantry year 'round due to several reasons, and one of them is...why not be prepared when you live in the middle of the Pacific Ocean and 'things can happen unexpectedly'

Here is a list of some staples/canned goods we normally keep in the emergency pantry and use it periodically to rotate and keep our stock 'fresh' - below I will share a few of the things we do with them.

Flour, Bisquick, yeast, sugar, salt, pepper, and other spices I use the most.  Coffee. Canned milks (condensed, evaporated), powdered milk, and long shelf life boxed plain milk (not almond or rice or soy, etc).  Cereals, grits, polenta, rice. Assortment of dried beans, Assorted pastas. Potato flakes are a good substitute if fresh potatoes are not available...can also be used as a thickener for soups and stews instead of using flour or cornstarch. We also like to keep an assortment of bottled juices and ginger ale.  Bottle juices can be too sweet for our taste and the addition of ginger ale helps.

We keep certain canned veggies in our emergency pantry...sliced carrots, beets, kernel corn and creamed corn, spinach, an assortment of beans (black, red, navy, garbanzos, etc) and petit pois (LeSueur brand is our fave) Also diced and or whole stewed tomatoes, and tomato sauce or paste. I cannot stand the taste of canned green beans or asparagus.

To keep the stash fairly fresh, I sometimes will mix a canned veggie with fresh to make soups or stews, or depending on veggie, mix with rice. Yellow rice with kernel corn and Spanish chorizo is a favorite. - I once bought some canned potatoes and used them in a potato salad...they weren't bad.

We keep a good supply of canned chicken and tuna...I can 'create' lots of different dishes with either... from salads, to sandwich fillings, etc...Not too long ago, I had lots of fresh broccoli and was trying to find ways to use it up...opened a can of chicken meat and made Chicken Divan... turned out not bad at all. Then of course, there is the old style tuna and pasta casseroles ;-) (although it's been ages since I've made that one.

I don't like canned soups but do like boxed soups...I also usually keep quite a bit of homemade chicken or vegetable stock in my freezer.. You can easily make chicken stock with the skin and bones and bit and pieces of a store-bought rotisserie chicken, strain into bags or jars. I make vegetable stock by saving peelings, parings, ends, limp veggies, etc and then strain into bags or jars.

Beans and rice can be turned into soups...in fact, almost any leftovers can be turned into soups.   I sometimes make a big pot of soup or stew by cleaning out the leftovers in the fridge. You can also turn them into a purée and use them as dips.

Leftover ham, or beef, or cooked liver can be turned into paté or sandwich spreads by grinding them with cream cheese in a food processor. Fritters or pancakes from mashed potatoes, or leftover corn...zucchini fritters are great also.

 

I made potato fritters with the leftover colcannon I had made for St. Patrick's dinner by adding an egg to the mix and 'frying' in one tablespoon avocado oil...You can also make croquettes out of almost anything by processing it with flour and they can be fried in oil or oven fried.

 

Fried rice or rice casseroles are something simple that can be made with leftover rice, a few leftover veggies or pieces of meat...

 "One Stick Butter" Rice Casserole

This version of the recipe is very accommodating; you can use any type rice and any vegetables you want. You can use fresh or canned veggies and switch as you wish...

1 cup Harvest Medley Rice (combination of Basmati Brown, Wild Rice, Heirloom Red Rice & Sweet Brown Rice) - this comes already mixed.

1 shallot or small onion, chopped
2 large button mushroom
2 celery sticks, chopped
5 water chestnuts, sliced
3/4 cup butternut squash, cubed
1 envelope onion soup / dip mix
1 stick butter, cut in pieces
2 cups water
Caramelize the shallot /onion in a tiny bit of the butter. Add the rest of the veggies, the rice, the onion soup mix, butter and water. Cover and bake in 400 degree oven for 30 minutes. Uncover and continue baking for another 30 minutes. I found I needed to cook the rice just a little bit longer, about 5 more minutes.

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.

Sometimes I will add canned dice tomatoes... 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

 

An old family favorite: "Indian Corn Casserole" in the crockpot or in a Dutch Oven (if baking) - .an old campfire type recipe from when the kids were in scouts, adapted to making in the kitchen...rotating/using up some of the Emergency Closet canned goods along with grass-fed ground beef..

Indian Corn Casserole

1 can kernel corn

1 can red beans (not kidney)

1 can stewed (crushed) or diced tomatoes

1 can sliced mushrooms (drained)

1 pound lean ground beef

Salt & pepper to taste

or

your favorite seasoning mix

1 box Jiffy Mix cornbread mix

 

Brown the ground beef and discard any extra fat.

Mix all ingredients in a casserole, crockpot or Dutch Oven... and bake at 350 F until set and golden on top.

 

 

Here is another one using canned corn and Jiffy Cornmeal Mix - Original recipe by a friend in the cookbookers group (Blaise Doubman)

 

Corn Pudding 

1 can whole kernel corn - not drained
1 can cream corn
2 large eggs
1 box Jiffy cornmeal muffin mix
1 stick butter - melted
Salt & lots of black pepper
1 cup sour cream

Mix and stir
Pour into greased casserole
You can sprinkle a little shredded cheese on top before baking if you wish

Bake at 350 F for one hour

 

Impossible pies can be made with Bisquick and any leftovers as filling...just whirl some Bisquick, eggs, milk and seasonings in the blender and pour into a pie dish over whatever fillings you might have on hand.

 

Catching up... the times, they are changing.,.

So much has happened since early this year,...way too much... and I have neglected to post...I will try to remedy that.

Let's just say that things were already chaotic for us before the Covid-19 pandemic started knocking on our country's door...

Due to my son being diagnosed with stage 4 small cell lung and liver cancer in mid-January, and all that it entails - doctor visits, lab work, chemo treatment series, etc - we cannot just hunker down and quarantine, except for short periods of times, but we are taking all the precautions we need to take to try to ward off any infections.

Some of us garden, and some of us shop at the farmers markets, or our favorite supermarket...Some farmers markets have closed and some are converting to 'drive-by' locations, where you don't even have to get out of your car. 

Since we can't go shopping as often now, sometimes we might buy a bit more of the fresh veggies than we normally would...and they might start spoiling before you get to use them all...here are some good storage tips I have found.

 

 

How to stop vegetables wilting when picked

 

Cut the green tops off vegetables like carrots, beets and parsnips before you put them in the fridge. These tops absorb moisture and are what hastens carrots and other root veg to go limp and bendy.

 

Some of the tender top leaves can be eaten of course, but do store them separately from their bottoms!

 

Do not wash lettuce or leafy greens before storing unless there is too much dirt, but if you do have to wash them, let them dry naturally before storing.

 

 

For root veggies, such as radishes, carrots, beetroots etc, I make sure they're as dry as possible, then break off the leaves near the crown first and store the roots sealed in veggie cloth bags and if I want to use the leaves I'll put them in a separate bag. Lettuce can last up to 2 weeks. Green beans are a little more difficult, let them dry before storing away

 

It's important to handle veggies carefully, as any bruising will go bad quickly. In cold seasons, it's fine to keep spare veggies out of fridge, but still I seal them up in bags. The main point to keep in mind is to keep the veggies cool and out of the sun or any direct heat.

 

I know putting some veggies like radishes in a bowl of cold water in fridge will keep them crisp, but be careful you don't nick the radishes, because some vitamins could leach out into the water. (Sonia note: my husband loved radishes...I would trim off the top and root end, wash well, and store in a glass jar filled with clean water to which I added salt. He would munch on them as if they were candy)

 

Wrap up

A good way to store celery and most brassicas (cabbage, broccoli, artichokles, Brussels sprouts, kohlrabi, etc.,  in the fridge is to wash (cut celery into long sticks) and wrap in slightly damp tea towel, then put into plastic bag removing as much air as possible. If you've got a large celery for example, wash and prepare it and keep half in plastic bag in fridge and the rest do the tea towel wrap thing. Once I went away for 4 weeks and this celery was as good as freshly picked!

 

I'll continue to share hints and tips on saving our fresh veggie purchases and any other advice I find to make these days a bit easier on us...

 

Nochebuena in Hawai'i 2019

 

At first we had planned a picnic by the bay as an early Christmas get-together with friends on Sunday 22nd...the weather was truly frightful and it didn't work out...  so we finally decided to turn it into an 'indoor picnic' a la our own style for a different kind of Nochebuena (Christmas Eve) 

I had planned on a seafood paella for the picnic, so that's what I made.  Instead of meeting at the park by the bay as originally planned, we met at our friend Sharon's home. 

I wanted the table to be colorful and festive and yet not too 'Christmasy' so I went with lots of color.  

 

The colorful bowls are originally from Pier 1 but were a thrift shop find... they only had 4 and I got them all...there were also dinner and salad/dessert plates, but I did not care for the combination of colors in them... the 'tablecloth' in red with tiny white dots was yardage also found at the same thrift shop... The table runner was a Pier 1 purchase about 5 or 6 years ago...the clay cazuelitas I've had for some time, as well as the lantern, the blue stemware, and the flatware.  The greens in the centerpiece are allspice leaves from a tree in my yard and branches of a prickly conifer found at a higher elevation not too far from our house.  The Meyer lemons and oranges are from my yard. 

I used napkins of different colors, pulled from the runner and the colors in the bowls, for each setting... Sharon's was orange

 

Anthony's was the teal - aqua

 

 

Galyn's was yellow...

 

 

...and mine was red 

 

 

The napkin around the sangria pitcher features all of the colors

 

 

This is a very simple sangria... a robust red wine, orange juice, and ginger ale.  Orange slices were added.  Salud!

 

The paella was cooked at home...Anthony peeled the shrimp and lobster tails while I started cooking the rice.  When I make paella, I cook the rice as if I was making a risotto...small amounts of liquids added while stirring...letting the rice absorb of that goodness, little by little, and adding more liquids as needed until the grains are full to bursting.

My Easy Shellfish Paella

2 cups Spanish rice or medium-grain rice

3 Tablespoons extra virgin olive oil or avocado oil

1 large yellow onion, chopped small

3 garlic cloves, minced

2 - 3 bay leaves

2 large pinches of Spanish saffron threads soaked in the juice of a lemon (*)

1 teaspoon Spanish sweet paprika

a small pinch of cumin (optional)

32 ounces vegetable, chicken, or shellfish broth (**) 

1 large can beer (your preference)

Liberal amounts of dry Spanish sherry or dry white wine

1 pound sea scallops, bearded and cleaned

1 lb prawns or large shrimp or your choice, peeled and deveined

4 small lobster tails (about 6 oz each)

About a cup or so of petit pois (small English peas)

Roasted pimento strips

In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Let them cool, then peel the shells and reserve along with the shrimp shells if making your own shellfish broth...of course, if making shellfish broth, do not discard the lobster cooking water. Reserve the lobster tail meat until you're ready to finish the dish.

Heat the oil in your paella pan and add the rice. Sauté for a couple of minutes, add the onions, garlic, and bay leaves...continue sautéing until onion is translucent but being careful to not burn the garlic. Add the saffron, sweet paprika, and pinch of cumin (if using)

Start adding your liquids, about a cup at a time, stirring as you would risotto, and let the rice absorb almost all liquid before adding more. Continue until the rice is nicely plump and liquid is almost all absorbed.  Add and mix in the shrimp and scallops towards the end, when just a small amount of liquid is left to be absorbed, so that they too can absorb the flavors but not overcook and become rubbery.

When all liquid has been absorbed, add the lobster tails, the pimento strips, and the petit pois.  Sprinkle with a bit more of the dry sherry or white wine, cover, and place in a very low oven until ready to serve, but don't let it sit in there too long, or the shellfish will overcook and the shrimp won't 'pop' when bitten into. Discard the bay leaves before serving.

(*) Place the threads in the bowl of a mortar, ceramic, or glass bowl.  Soaking the saffron threads in lemon juice seems to help release more of the color and flavor.  After about 10 minutes, crush them with the pestle or a stainless steel spoon. The lemon flavor will blend well with the rest of the liquids.

(**) If making shellfish broth, the easiest way is to  use the discarded shrimp and lobster shells by first roasting them in the oven or even sautéing in a skillet with a bit of olive oil drizzled over them; put them in a large pot filled with the lobster boiling water, if desired, add some aromatics, such as a chopped onion and a bunch or parsley, bring to a boil, then turn down to simmer until desired flavor.  Discard the aromatics before adding broth to the paella.

 

Dinner is served!  Sharon made a simple salad that was perfect with the rich paella...a mixture of leafy greens and sliced avocadoes, with a very nice garlicky dressing... Galyn brought bread, which he sliced and added garlic butter...and he contributed the wine for the sangria, plus apple cider.  Not pictured, Sharon made a delicious tiramisu for dessert!

 

 

A friend in Australia has a plate I admire very much...around the rim, in cursive letters, the following sentiment is written:

"The best memories are made when there is laughter around the table"

...there were memories made last evening...Great friends, delicious food, and lots of fun and laughter! 

 

I wish you all, a very...

Merry Christmas and Happy New Year!

Felices Navidades y Feliz Año Nuevo!

Mele Kalikimaka and Hau'oli Makahiki Hou!

Whether you are experiencing swaying palms or lovely snow scenes, I wish you a very Merry Christmas and an extremely Happy 2020!

 

Thanksgiving 2019

 

 

As a friend reminded me today...

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

—Ralph Waldo Emerson (1803-1882)

Plans changed completely after we were invited to participate in a community Thanksgiving event... so today I decided to prepare a mini-celebration for just the two of us...my son and I.

 

I set the table with no idea of what I was going to serve, but knew that I didn't want to spend a lot of time in the kitchen or doing much cooking.

 

After looking to see what we had in the fridge, I took some scallops out of the freezer, thawed them and sautéed them in blood orange infused olive oil...

 

made toast points, and the rest consisted of truffle mousse paté, smoked salmon, cream cheese, brie, Havarti and ham rolls, and a few things like Kalamata olives, roasted pimentos, fig and caramelized onions tapenade, relish, and ginger honey... the ginger honey was in the little persimmon shaped bowl with lid.

 

My son loves relish on paté.  I loved the ginger honey on mine.  The ginger honey was also delicious drizzled over the brie.

May we remember to count our blessings every day... Sometimes we do forget what it really is all about...

Rainy day comfort soup

The day started slightly coolish but beautiful...and now it has turned out dreary and wet...

Making a pot of soup with chicken, potatoes, onions, carrots, mushrooms, Moluccan spinach, mustard microgreens, and cachucha peppers... I might add noodles just before it's ready...

 

About Moluccan Spinach... this is part of an article I wrote a few years ago for one of our local papers about the different greens called 'spinach'...Malabar, Okinawan and Moluccan or Dawn Dewa.  I'm including some of the Moluccan in today's soup.

Moluccan (Dawn or Daun Dewa) Spinac

Moluccan Spinach (Gynura divaricata), is said to be originally discovered in Formosa, now known as Taiwan. There is a variety called Gynura nepalensis said to have originated in Nepal.

A hardy, fast growing plant also related to the Okinawan Spinach.

This so-called cholesterol lowering plant is also said to be used in some countries as a tea to decrease the blood glucose of diabetic patients and has been used in China for bronchial treatments.

The plant throws long, straight ‘shoots’ that will keep on growing if left unchecked. I try to train them on trellises. It can be rooted directly into the ground by cuttings. The leaves have a slightly fuzzy texture that is not disagreeable to the palate. I have never seen a bloom or seed pod on this plant.

Can be eaten raw in salads or mixed in stews and stir fries. I prefer to cut a wad of them as a chiffonade in salads. A few leaves mixed in with a regular salad is best than using these leaves alone.

I have tried finding what vitamins and other properties this plant contains, but haven’t been too successful.

I first became familiar with this plant after moving to Hawai'i when a neighbor gave me a starter plant.

How it's growing in our yard   Photo taken from back to front of house.

 

One more time...because it's that time!

That time of year again...Getting Ready for Thanksgiving

Recycling this post, because it never gets old!

 

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

Recycling this post, because it never gets old!

 

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia