Sonia Tastes Hawaii

Welcoming new friends

Yesterday we welcomed new friends when a small group of friends got together for a pot-luck picnic at one of our beach parks.  

Our host invited us to a late afternoon shish kebab cookout at our favorite little pavilion at Leleiwi Beach Park...he did not assign dishes to the rest of us, but as it seems to always work out, no matter how large or how small the group, the food was plentiful, delicious, and varied!...unfortunately, I did not get to take a picture of every single dish.

There was a cheese board with rosemary flavored almonds, apples, cheddar slices, a crock with blue cheese spread, grapes, and pimento stuffed olives.

 

Delicious pasta salad!

 

An assortment of shish-kabobs, not all pictured - shrimp, chicken, kielbasa, beef, and tofu for the vegetarians - our host pre-boiled the mini-potatoes first, then coated them with avocado oil and seasonings before adding them to the sticks... I tasted a piece of the beef and the kielbasa and they were both delicious, but the shrimp was perfect...YUM!

 

 

My plate with the shrimp kabob...at top right corner a rice dish, cooked in beef broth and then stir-fried with onions and veggies, plus cubed fresh mangoes and on far right, the pasta salad

 

 

We also had a choice of three desserts!  Pictured is the pumpkin cheesecake (delish!) - story behind the pumpkin cheesecake...once upon a time, one of these made by the person who brought it, was auctioned off at a school benefit in Colorado for $300!!!! -  not pictured a chocolate cheesecake and a traditional pumpkin pie.

The day was blustery and breezy, but not as cold there at the point as it can get...but a very good time was had by all, as we welcomed new friends to the island!

E komo mai to the Gonzalez Family!

 

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

(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

Pumpkin Cranberry Pecan Holiday Bread in the Slow Cooker

I love receiving homemade gifts, be it from the kitchen or anything ‘crafty’ made by hand. It tells me the giver was not interested in just grabbing the first gift at a store they thought would get ‘the job done’, but that they put some thought and care into it.

For several years, we’ve been giving ‘gifts from our kitchen’ to our friends and neighbors. Every year I start thinking ahead and look for ideas to spark my imagination. A few years ago it was a homemade bean soup mix; another year it was jars of local honey to which I had added Meyer lemon and ginger slices; another year it was this recipe I found on line and tested to make sure it would work. It is a Pumpkin Cranberry Pecan Bread made in the Crock-Pot…and we loved it!

Photo: Lauhala basket holding 1 can pumpkin purée, the exact quantities of cranberries, pecans, and sugar...the all-purpose flour, pumpkin pie spice, baking soda, and salt, were all put inside a single bag, all mixed already.  I placed a kitchen towel in the bottom and a copy of the recipe rolled and tied with ribbon as a scroll.  The whole thing then wrapped in Snowflake cellophane.

I bought several lauhala baskets which I  lined with a kitchen towel and then added the ingredients (15 oz can of pumpkin purée, sugar, flour, baking soda/spices/seasonings, fresh cranberries and shelled pecan halves which I bought in Georgia during my recent mainland trip); I added copies of the recipe so my friends could make it at home. I let them decide whether to use the oil or the applesauce.

If you decide to make this, please read my notes at the bottom of the recipe before you start.

Slow Cooker Pumpkin-Cranberry-Pecan Bread 

Nonstick cooking spray
2 eggs
3/4 cup canned pumpkin purée 
1 cup sugar
1/2 cup vegetable oil or natural unsweetened applesauce
1 2/3 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries (or frozen, thawed)
1 Tablespoon all-purpose flour
1/4 cup pecans, chopped and toasted

Coat the ceramic liner of a 4-quart crock-pot (mine is 3 1/2) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar and oil (or applesauce); set aside.

In a large bowl stir together the 1 2/3 cups flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. 

In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberries into batter.

Spoon batter into prepared cooker (cooker will only be about one fourth full if using a 4 quart cooker). Top with the remaining cranberries and the pecans.

Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. 

When removing lid, lift carefully so condensation from lid does not drip on the bread. 

Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on the wire rack

Source: Better Homes & Gardens Slow Cooker Holiday Issue via the blog ‘Home is Where the Boat Is’

See Notes below:

 

Sonia’s Notes: Since my crock-pot is a bit smaller than the one in the recipe, my bread domed nicely. I used the applesauce instead of oil. I also used a bit more pecans than the recipe called for and added some to the batter.
I checked the bread by inserting a very thin bladed knife at the 2-hour mark and it came out too wet. I let it cook a bit longer and checked about every 10 minutes or so. At the 2-1/2 hour mark I noticed the sides were cooking a bit too much and decided to stop cooking. Unmolded and wrapped the bread in a kitchen towel and let it sit for a bit. The bread was perfect by the time it was cut. The taste is delicious!

 

 

Hurricane Lane, Haiku & Cookies

Just a quick note to let everyone who contacted me via e-mails that we're fine.  Lane packed lots of water and apparently dumped it all on our side of the island...even though s/he (never heard if Lane was a boy or girl name!) was a few hundred miles away from our shores and on the opposite side of the island!

The village just a bit less than 3 miles north of us recorded 33.37 inches of rain in a 48 hour period...and that was data collected Friday at 10 am...it continued to pour huge amounts of rain for several hours after that...so I guess several rain records were broken all around the island...

We were well prepared; plenty of food, water, batteries, a battery operated radio, first aid kit, all our important papers and documents together, and everything needed on hand.  I've lived through several of these disasters and have learned to always be as prepared as I can be.

During this whole time, we were high and dry.  Our cottage is set on high ground and we didn't even spring a leak.  We lost power a few times, but the power company was on it and electricity resumed almost immediately each time.

Meantime, I read a lot, cooked stuff from the freezer (just in case!) and baked....and took time to write a haiku:

Thundering rain falls
Announcing visit from Lane
Cookies called my name...

(c) SRM 8/23/18

My Flourless Peanut Butter Cookies 

1 cup peanut butter - smooth or crunchy
1 cup brown sugar - well packed
1 egg beaten
1 tsp vanilla extract (optional)

Mix all ingredients and drop on parchment covered cookie sheet. Using fork tines, criss-cross to flatten

Bake at 350 for 8-19 minutes - depends on your oven. Sprinkle with brown sugar - if you wish - as soon as you take out of oven.

They will be very fragile, so very gently transfer to a cooling rack and let them cool. They will harden a bit more as they cool.

 

 

 

 

Herbs & Spices - Hints & Tips found here and there!

It's been a while since I've shared anything on this blog...my son has had quite a few health issues after knee surgery, but thankfully, he is now recovered, except for continuing physical therapy.

The subject of spices came up recently during an event in which out Orchid Isle Traders Co participated.  Orchid Isle Traders are Purveyors of Hawai'i island Grown Spices, Comestibles & Imports.  We specialize in island grown spices, but also manufacture our own premium vanilla extract....but enough of that, this is about herbs and spices.

  Basil, Marigolds and Pineapple Sage

Mixed Parsley bed

Herbs: any plant with leaves, or flowers used for flavoring, food, medicine, or perfume, e.g., basil, mint, rosemary, oregano, cilantro, marjoram, sage, thyme, parsley, etc 

Herbs can be grown easily in the garden or in pots on decks, or window sills.  Best used when fresh, but can be used when dried. 

Because dried herbs are generally more potent and concentrated than fresh herbs,you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

Almost all herbs can be saved, either by drying or freezing. It's best to dry woody-stemmed and thick-leaved herbs like rosemary, thyme, or oregano (also, mint, though it doesn't fit the profile). Hang them upside-down in bunches somewhere cool and dry, then strip off the leaves and keep them in an airtight jar.  Be sure they're completely dry or they will become moldy inside the jar.

Soft-leaved herbs like basil and parsley are best frozen: freeze leaves, with a little water, in ice-cube trays. Thaw them out in a colander before using.

If you're selecting herbs at a grocery store or farmers' market, look for ones that look fresh, are not wilted, and smell fragrant. Avoid herbs with black markings and try to taste a bite to be sure of what you're getting.

To wash particularly sandy herbs such as basil, parsley, or cilantro, fill a bowl with cool water, swish the herb around in it to let the sand sink to the bottom, remove the herbs and pour out the bowl of water. Rinse the bowl to remove any excess sand and repeat until you're certain that it's clean.

There are specific ways to store certain herbs, but generally you want to keep them hydrated. In order to do so, place herbs in a cup of water in the fridge or in a plastic bag wrapped in damp paper towels.

If too many days have passed since you harvested or purchased your fresh herbs and they look a little droopy, revitalize them by soaking the sprigs in a bowl of ice water for a few minutes. When done, thoroughly drain the water from the bowl, wrap the herbs in paper towels, and place them in a plastic bag in the refrigerator. They should stay fresh for up to a few hours.

Photo below: Bay leaves, allspice, ground cinnamon, chipped cinnamon, stick cinnamon, mace, cloves, star anise, pink peppercorn, turmeric...we normally also carry nutmeg and our own blend of mulling spices.

 

Spices: any aromatic or pungent plant substance (leaves, roots, seeds, bark, limbs, etc) used to flavor food, e.g., cloves, pepper,  nutmeg, mace, cumin, allspice, cardamom, cinnamon, paprika, coriander, saffron, etc

It is not a good idea to buy spices in large quantities, unless you're a restaurant, or caterer.  It is best to buy in smaller quantities...even the commercial jars might be too large if you don't use a spice often.  You can judge the freshness of the spice by the color and aroma. When fresh, most spices have a bright, rich color and a strong aroma. Always purchase in small quantities to ensure that you are using fresh spices. 

Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have up to a 6-month shelf life. Store red spices, such as paprika and red pepper, in the refrigerator. They will hold their color and keep their flavor longer.

While keeping your spice jars in your "spice cabinet" located above the stove might be convenient, it is not the best place to keep them. This is because spices and herbs will begin to break down when exposed to the moisture and heat from the stove. Same problem as with the spice rack anywhere near sunlight.

Storing herbs in ice cubes

Pack whole or minced fresh herbs into an ice cube tray, each 3/4 full. Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color). Once the herb ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.

Or you can pour extra-virgin olive oil or melted, unsalted butter over the herbs. Cover lightly with plastic wrap and freeze overnight. Remove the frozen cubes and store in freezer containers or small bags. Don't forget to label each container or bag with the type of herb (and oil) inside!

 

 

Salad days

From an old article I wrote for the Hamakua Times newspaper 

 

TROPICAL TASTE

By Sonia R. Martinez

More Salad Days!

Salads don’t have to be just lettuce, cucumbers and tomatoes with a store bought dressing. You can make a salad using almost anything fresh and raw or a few cooked veggies or roots by adding a few inspired ingredients.

Some fruits and legumes (peas, beans, and garbanzos) can also be added to salads if no meat is desired.

If a more robust salad is wanted, roasted chicken pieces, shrimp, grilled ‘ahi, or any other protein can be added, including sliced hard-boiled, coddled or poached eggs.

For a piquant taste, try adding a few pieces of watercress to a plain salad and notice how it will perk up the taste! Bamboo shoots, water chestnuts and heart of palm are also wonderful additions to any salad.

The papaya and chicken combination is one I enjoy very much.  I think the flavors complement each other quite well and this recipe also fits in with the large Asian influence in Hawaii. 

The following ingredients make a large quantity.  Of course, you may cut it in half.  It might yield 8 to 10 portions served as a luncheon entree.

Chicken & Ramen Slaw Salad in Papaya Boats

1 large and firm head of cabbage, cut as fine as slaw

2 bunches green onions, chopped with some green included

3 cups diced chicken, no bigger than 1/2 inch

3 packages of chicken flavored Ramen noodles, crushed

2 handfuls sliced almonds

1 package Cranraisins or dried cranberries

Combine all ingredients and add the dressing.  Mix well for tastes to blend.  It tastes better if left in refrigerator, covered for at least an hour or two for all the flavors to meld. 

Serve in papaya halves which have been peeled and seeded.  Sprinkle of toasted sesame seeds on top.

If not using cranraisins, you can use golden raisins instead.

Sesame Dressing

1 cup vegetable salad oil

16 Tablespoons rice vinegar

4 Tablespoons sesame oil

4 Tablespoons sugar

4 Tablespoons soy sauce

3 flavor packets of the chicken flavored Ramen noodle seasoning

 

Mix all ingredients whisking briskly until sugar and the seasonings from the Ramen packets are thoroughly dissolved.

The above is doubled the amount I usually make. The dressing should be stored in clean glass bottle.

Chicken, Papaya & Strawberry Salad with Surinam Cherry Vinaigrette

This beautiful and taste salad is made with fresh greens from our garden: lettuces, mizuna, mitsuba, sweet basil and Dawn Dewa 'spinach', roasted chicken breast cut in small pieces, Caribbean papaya, cut in small chunks and sliced fresh strawberries.  I drizzled a bit of the Surinam Cherry Vinaigrette and sprinkled with a bit of chopped and toasted macadamia nuts.   

Surinam Cherry Vinaigrette

The vinegar from these cherries is a beautiful ruby red in color.  Yields approximately 2 cups. 

3 cups Surinam cherries, washed and hulled – not pitted
3/4 cup white distilled vinegar
3/4 cup sugar
3/4 cup water

Cook in a non-reactive saucepan until cherries are soft and mushy, about 20 minutes or so, stirring once in a while with a wooden or plastic utensil.

When done pass them through a fine sieve, pushing as much of the pulp as you can through it.

After passing through the sieve let it cool a bit, bottle it and refrigerate. 

Our 'Yard Salad' with Fresh Bamboo Shoots

We call it our 'yard salad' since everything in it, except for the chevre (goat cheese), came from our yard.  This salad varies, depending on what is available to pick in the garden at the time.

The salad pictured consists of whole Malabar spinach leaves, whole Okinawan spinach leaves and a chiffonade of Dawn Dewa spinach leaves.  Chiffonade of Italian or sweet basil, leaves of lemon basil; ruffled and plain purple basil; snippets of flat or Italian parsley leaves; the little top knot of pineapple sage; snipped chives; whole mizuna leaves, and another salad leaf I can't identify.  I add some seeded and sliced purple peppers and some seeded rounds of banana pepper.   

To add color, I sprinkle the petals from both one yellow and one orange marigold.  I added the cooked, julienne bamboo shoots and about a tablespoon size piece of chevre.

For dressing, I use a vinaigrette I make with white vinegar, garlic cloves and ginger slices.  It is so easy to make I never let this one run out! Keep the garlic cloves and slices of ginger in the bottle and add more vinegar as needed. The vinegar will acquire the taste for months, so one batch of the garlic and ginger will last a while.

Heart of Palm and Garden Salad

1 piece about 2 inches fresh heart of palm

a couple of handfuls of spinach (*)

a handful of pineapple sage leaves

a scattering of pineapple sage blooms

Liliko'i (passion fruit) vinaigrette

 

(*) I used a combination of Malabar and Moluccan (Dawn Dewa or Sambung Nyawa) spinach from our garden.  The pineapple sage leaves and blooms also came from our garden.  The passion fruit vinaigrette was also made from fruit collected from our yard.

Pick and wash the greens early in the morning.  Pat dry with paper towels and refrigerate stored in separate Ziploc bags until ready to put the salad together.

Slice the heart of palm stem in thin slices.  Store the heart of palm slices, covered in refrigerator until ready to assemble the salad.

Scatter the Malabar spinach around the platter.  Take bunches of the Moluccan (Dawn Dewa) spinach and cut into a thin chiffonade (*).  Scatter some over the Malabar spinach and save some to scatter over the sliced heart of palm.

Scatter some of the pineapple sage leaves over the two other spinach.

Place the sliced heart of palm on top of the greens and then scatter a bit more of the chiffonade of Moluccan (Dawn Dewa) spinach and a few more pineapple sage leaves on top.  Scatter the red blooms of the pineapple sage over all. 

Drizzle with the liliko'i (passion fruit) vinaigrette.

(*) A chiffonade of greens is actually any fresh greens that have been cut in thin ribbons.  To make a chiffonade, take a handful of green leaves: basil, lettuce, cabbage, spinach, etc. and loosely wad up under your hand over a cutting board.  With a very sharp knife (I like to use a Santuko knife) and with rocking motions, cut across the wad of greens to make thin slices to form the ribbons.

Liliko'i Vinaigrette

We have a couple of wild vines growing on the property and during season, I collect a few everyday.  I cut them in half, scoop out the seeds and pulp and save in a plastic container in the refrigerator until I have a full container.

Strain through a stainless steel mesh sieve, pushing with a wooden spoon to get as much of the juice and pulp as possible and collect it in a glass or ceramic bowl.

In a sauce pan bring the juice and sugar to boil.  Amount of sugar depends on your own taste and acidity of the fruit.  When it boils, turn it down and reduce it to intensify the flavor.  Add small amount of white vinegar, again to taste.  Let it cook at a slow boil for a few minutes, turn the heat off and cool.  Store in glass cruet or sealed glass carafe in the refrigerator.  It will last several weeks.

Croquetas - Cuban style Croquettes

 One of my favorite Cuban snacks is croquetas...not sure why I don't make them more often, since they're so easy to do!

Although originally from France, croquettes were soon adapted to Spanish Cuisine and became croquetas...In Spain they're seen most often being served in Tapas Bars, but you can also find them as appetizers in many restaurants.  The fun part is that they're so adaptable and can be made with just about any ingredient...croquetas de bacalao (codfish), de pollo (chicken), de jamón (ham), de queso (cheese) and anything else you might fancy...

The traditional croqueta is a small tube shaped roll, but it can also be round, like a small Sweedish meat ball...regardless of the shape, they are a delicious treat!

 

 

cro·quette

krōˈket/ - noun 

1. a small roll of chopped vegetables, meat, or fish, fried in breadcrumbs.

 

CROQUETAS

For the croquetas:
4 Tablespoons butter
1 medium finely chopped onion
1/3 cup flour
1 1/2 cups milk (more or less) at room temperature
1/4 teaspoon grated nutmeg
1 Tablespoon chopped parsley
1 cup (more or less) dry bread crumbs
1 Tablespoon dry sherry
4 cups (about 1 pound) ground chicken or ham
Salt and black pepper to taste

Coating:
2 eggs beaten with 1 Tablespoon water
1 cup dry cracker meal mixed with 1/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper

Vegetable oil for frying

In a large skillet, melt butter and sauté onions until translucent. Add flour whisking rapidly, to make a roux (you can add more butter if needed) Whisk in milk, a little at a time, while stirring to incorporate fully.

Mix ground nutmeg, parsley and the bread crumb-flour combination and add to the roux. Add and mix in the sherry, then the ground ham or chicken; season to taste.

Place in a bowl, cover and refrigerate for at least an hour or overnight.

To make the croquetas, moisten your hands, take small amounts of the mix and roll into small balls or little tube-like rolls. Dip into the egg mix and then the seasoned cracker meal.

At this point, they can be fried or frozen to cook later.

To fry, put about an inch of oil in pan and fry as many at a time as will fit without crowding. Drain and serve hot or at room temperature.

Fat Tuesday is Malasada Day in Hawai'i

Fat Tuesday, which is today, marks the end of all the carnival revelry and celebrations. In several cities around the world, this is the last day of Carnival or Mardi Gras.

During the early days of Christianity, the six-week period between Carnival and Easter meant that no meat, milk, butter, cheese and eggs were to be eaten, so the last day to indulge was Shrove Tuesday, the day before lent starts on Ash Wednesday .  This is the day when the mothers, grandmothers, and aunts would clean out the larder and use up all of the ingredients forbidden during Lent...and turn them into delicious pastries, cakes, doughnuts, waffles and pancakes...the last day to indulge in all of the deliciousness... and that is how Shrove Tuesday became known as Fat Tuesday

Photo: Malasadas to go, and a quote from a blogger who tried them for the first time: "Just in case you’re in the dark about malasadas like I was, they’re large, fried balls of dough tossed in sugar and happiness."

A malasada (Portuguese: malassada, from "mal-assada" = "under-cooked") (similar to filhós) is a Portuguese confection, made of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday.

According to an old article in what was the Honolulu Advertizer newspaper, Fat Tuesday has been known as 'Malasada Day' in Hawaii for many years. Back in the mid 1800's when the wave of Chinese and Japanese immigrants sort of waned, and they had left the cane fields to start their own little enterprises, the sugar mills started bringing in Portuguese laborers from the Azore Isands. These were Catholic, so they brought in their own customs and traditions.

One of the traditions was to make malasadas using up all the meat by-products (eggs, butter, milk, shortening, etc) they had left in preparation for the Lenten Season.

In Hawai'i you can now find malasadas year 'round; they're traditionally made in the shape of little puffed pillows and sometimes filled with delicious fillings, such as Bavarian cream, guava, pineapple, mango, or liliko'i (passion fruit) custards, mousses, and curds.

Photo: Tex Drive In previous owner, Ada Pulin cutting malasada dough during a demonstration at a food festival, several years ago

Here is one of the most popular malasadas recipes, from Tex' Drive-In in Honoka'a, a few miles up the road from us, and the place where most everyone stops on the way around the island to go to Kohala or the Kona side when taking the north route.

Tex Drive-In Malasadas

1-1/2 lbs flour
3 eggs
2.6 oz butter
1/2 tsp salt
6 oz sugar (plus extra sugar to dust them with later)
2 (0.4 oz) Fleischman's Rapid Rise Yeast
1/3 cup evaporated milk
1 cup hot water

Mix 1 egg, butter, salt and sugar in mixer, at low speed until creamy

Add flour and yeast together, hot water and 2 eggs, until dough clings to dough hook like a ball. If dough is too thin, add more flour, a tablespoon at a time.

Let dough rise for approximately 30 minutes. Take dough from mixer and flatten out (about 1/2 inch high) on a clean, dry surface dusted with flour.

Cover with clean cloth and let it rise again for about 15 minutes. Cut in squares. Fry in shortening at 300 F until golden brown on each side. Roll the malasadas through sugar and serve hot.

Makes 16-18 plump pillow-like, Tex Drive-In size malasadas. They can also be filled with custard and fruit jams.

Photo: Frying malasadas during a demonstration at a festival, several years ago

Eggs...the Perfect Food

Eggs are one of my most favorite foods.

Eggs are still fairly inexpensive, easy to cook in a variety of ways, many of them fast. 

They can be eaten fried, boiled, coddled, deviled, in soufflés or as a part of another dish, be it in salads, fritattas, omelets, baking or just to make meringue. They can leaven, bind, thicken, coat or glaze, clarify, emulsify, retard crystallization, garnish, color, give moisture or dryness as needed, flavor and add nutrients.

All of the above make eggs the "all around" perfect convenience food.

Sometime ago I started compiling information about eggs and while doing searches, found a source for ordering a copy of "The incredible edible egg: Eggcyclopedia"  - (c)  1999 - from The American Egg Board.  Some of the other sources are Shirley O. Corriher, Jacques Pepin and assorted cooking websites.

Eggs contain more nutrients in their yolks and whites than most foods. After all, it is designed to support life and within that small shell it holds everything needed to bring the miracle of a baby chick into being.

An average large egg provides high-quality protein and significant amounts of all needed vitamins, except for C.

From vitamin A, D and E to copper, iodine, iron, manganese, phosphorus, selenium and zinc. Loaded with more protein than milk, fish, beef or soybeans, it also contains niacin, riboflavin, magnesium, sodium, potassium, and sulfur. An egg contains approximately 75 calories and only 5 grams of fat, most of that unsaturated.

Photo: Sonia - Sign at Hilo Coffee Mill

CLASSIFICATION OF EGGS BY SIZE:

JUMBO: 30 oz per dozen
EXTRA LARGE: 27 oz per dozen
LARGE: 24 oz per dozen
MEDIUM: 21 oz per dozen
SMALL: 18 oz per dozen
PEEWEE: 15 oz per dozen

USDA GRADING AND QUALITY OF EGGS:

There is no reliable way to judge the quality of an egg from the outside. You have to break it to know for sure. That is why you must depend on the USDA grading system of eggs. Also, there is no relation between size and quality. They are two different things; you can buy Small Grade AA or you can buy Large Grade B eggs.

GRADE AA:
Top quality.
When broken it stands high and spreads little.
The yolk is firm and the white thick

GRADE A:
Spreads somewhat when broken.
It stands fairly high with a white that is reasonably thick and a firm yolk.

GRADE B:
Spreads a good deal when broken.
White is thinner and yolk is flatter.

GRADE C:
Covers a wide area when broken.
White is thin and watery.
Yolk is flat and apt to break easily.

The two top grades are best for eggs that are to be served alone: boiled, fried, baked or poached and they may, of course, be used for all cooking.

The two lower grades are fine for scrambling, omelets or combining with other foods such as cakes, batters, soufflé and others.

In cooking, most recipes mean LARGE eggs unless otherwise specified. There can be a considerable variation in price of eggs of different size. In late summer and fall, SMALL & MEDIUM eggs are lower in price.

To get fresh, good-quality eggs try to buy directly from a farmer who does not wash them.  They can be kept outside refrigeration for a while if not washed.  But if you buy from a store, buy from stores that refrigerate them. Eggs deteriorate fast in quality when exposed to heat after they're washed.

In some areas brown eggs are more expensive than white. Color of shell has nothing to do with quality or flavor. What affects color and flavor is the feed given to the hens.

Store washed eggs in their carton, or other covered container, in the refrigerator. Because the shell is porous, they lose flavor and moisture if left uncovered. Also, they can acquire strong tastes from other foods stored in the refrigerator.

A word of caution; due to the possibility some eggs might contain the Salmonella bacteria, never eat eggs in the raw stage unless you are very familiar with the source.

Most people think Salmonella contamination is due to bacteria entering an egg when cracked or through the shell, but actually it is due to a hen possibly being infected, even though it looks perfectly healthy.

Salmonella is more commonly found in the yolk, though in some rare instances it can be found in the whites. Please, be sure to read the Safe Egg Yolks paragraphs below.

Photo: Sonia - Eggs at Hilo Coffee Mill

How can you tell if an egg is too old?

Eggs have a small air pocket on the larger end.  As the egg ages, the air pocket size gets larger.  Placing eggs in a bowl of water can determine their age as follows:

A fresh egg will sink to the bottom and lay flat.

An egg that is at least a week old will sink, but 'bob' slightly.

A three week old egg will sink but stand on it's small end with the larger end looking straight up.

A very old or bad egg will float.

*The egg is one of nature's most nutritious, economical and versatile foods. With proper care and handling, it poses no greater food safety risk than any other perishable food.

*Egg recipes properly prepared in individual servings and promptly eaten are rarely a problem.

*Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present.

*The egg has a high nutrient density because it provides excellent protein and a wide range of vitamins and minerals in proportion to its calorie count.

Best way to beat egg whites

Eggs must be at room temperature.  the proteins in the white expand better when they are at room temperature.

The whites of older eggs whip easier compared to the whites of fresher eggs due to chemical changes that take place as they age.

When separating eggs to beat the whites, be sure there is no bits of yolk in the whites.

Cleanliness is crucial.  All utensils such as bowls, whisks, forks, beaters used in the beating process must be squakey clean and free of any grease or oily film.

The equipment must also be completely dry and contain no moisture.

A pinch of salt will help firm up the foam when beating egg whites.

Adding a bit of acid, such as cream of tartar or a drop or two of lemon juice or white vinegar will help keep the air bubbles from deflating after you stop beating the whites.

If the beaten whites are still a bit unstable, start adding a bit of sugar (if the egg whites are to be used in a dessert) as you continue beating.

*Egg whites will fluff up higher in a copper bowl. There is a chemical reaction between the egg whites and copper, which increases volume.

*The more sugar added to the whites, the longer the beating time and the more stable the foam.

*Degree of beating is crucial. The goal is to create a fine, even foam that provides enough volume to leaven the recipe but is still moist and elastic enough to not "break."

Photo: Sonia - Deviled Eggs by Brenda

More Hints and Tips

*In most recipes, it is preferable to take eggs from the refrigerator and let them come to room temperature before using. But eggs to be fried will spread less if they are cold.

*Egg yolks, like flour and cornstarch, are thickening agents. Two egg yolks are approximately equal to one tablespoon of flour as a thickener, but must be cooked over gentle heat to prevent "scrambling" or curdling.

*If your cakes tend to fall a lot it could be because the eggs you use are too big. Medium to large eggs are best. Extra large might be too large for your recipe.

*Refrigeration, freezing and drying are the best ways to preserve egg quality.

*If you find yourself with more eggs that you will use in a few weeks, just break them out of their shells and freeze in ice cube trays. Store in freezer safe plastic bags

*You can store fresh eggs, in their shell, in a plastic bag with a handful of shiitake or porccini mushrooms and the egg will absorb the taste through the shell. Wonderful for omelets or fritatta!

*Hard-boiled eggs, properly stored in the refrigerator can be kept and used for 2 to 3 weeks.

*And here is a useful tip I learned from a gardening friend. Save crushed, empty eggshells in a plastic freezer bag until full and spread around plants you want to protect from slugs in the garden.

SAFE EGG YOLKS

In her book CookWise, Shirley O. Corriher comments: "Common sense, proper refrigeration and proper cooking techniques are powerful tools for combating salmonella. The American Egg Board and various writers have devised procedures for killing salmonella in egg yolks."

Use the following procedure in any recipe, like for homemade mayonnaise or Caesar salad dressing, which calls for raw egg yolks.

In a small skillet, over low heat, mix 2 egg yolks, 1/2 teaspoon sugar and 1/4 cup liquid from recipe being used - for example, lemon juice and water if making mayonnaise or use cream if making truffles. Stir and scrape the bottom of the pan constantly with a spatula. At the first sign of thickening remove pan from heat, but continue stirring. Dip the pan bottom in a larger pan of cold water to stop the cooking process.

A bacterium in egg yolks is killed instantly at 160oF, but this will also cook the eggs. You can achieve the same effect by holding them at a lower temperature for several minutes instead. Holding them for 3.5 minutes at 140oF, which is as hot as hot tap water will pasteurize yolks without cooking them. They will not scramble or cook until about 180oF, so there is some margin here.

Photo: Sonia - Egg omelet with Chives at Mala'ai School Garden

Ringing in the New Year!

 

 

Where did the year go? I know it's a cliché, but clichés are based on reality...and the reality is that the older we get...the faster the years seem to fly!

Our New Year's Eve was simple and quiet... We prefer to do an appetizer type meal rather than a full-on dinner...but I have to say, the dessert was spectacular!

 

 

Paté de Foie de Volaille avec Madeira on Toast Points

Plainly speaking, it is chicken liver paté with Madeira.  This is a simple, easy recipe, but delicious paté.

 

1 large onion, sliced or chopped

about 1 Tablespoon butter

1 pound chicken livers, coarsely chopped

1/4 Madeira (or dry Sherry)

Salt and fresh ground pepper, to taste

1 or 2 heads roasted garlic

1 or 2 (8 ounce) blocks cream cheese (depends on how smooth you prefer the paté.  I used only 1 for this version)

 

Enough slices of bread for each person, crusts trimmed, cut in fourths and then small triangles and then toasted, or make it easier on yourself and use Melba Toast

 

Sauté the onion in small amount butter to translucent.  Add the chopped chicken livers and sauté until livers are done, adding a bit (about 1/4 cup) of Madeira or dry Sherry to finish cooking. A touch of salt and fresh ground pepper, cover and continue cooking until all signs of pink disappear.

 

Meanwhile start roasting 1 - 2 heads of garlic with a bit of olive oil and balsamic vinegar.

 

In food processor: Process the blocks of cream cheese and add the chicken liver mixture. Squeeze the roasted garlic into the mix and process smooth.

 

You can add a bit of plain gelatin (a full Knox packet for 1 pound of livers) to the sherry before mixing it in, to give it a bit more body, but I never do.

 

YIELD: A lot!  Recipe can be halved or doubled

SOURCE: The original recipe with Sherry was mine.  A long time ago, my friend Andie suggested using Madeira after she tried it and another friend came up with the 'fancier' name 'Paté of Chicken Livers with Madeira' in French.

 

 

 

 

Swiss Fondue 

1 clove garlic, halved

8 fluid ounces dry white wine

1 teaspoon lemon juice

2 cups grated Gruyère cheese

2 cups grated Emmental cheese

1 teaspoon cornstarch

 

Rub the inside of the fondue pot with cut clove of garlic.

Pour in wine and lemon juice and heat gently until bubbling.

Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.

This stage can take a looooong time.

 

In a small bowl, blend cornflour smoothly with a bit of wine, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.

Do not allow fondue to boil.

 

Serve with fresh baked bread chunks...I like to serve it with sliced apples and mushrooms

 

...and the dessert...that took a little bit more effort, but the results...oh, my!  The original idea came from this post for Stuffed Pears in Puff Pastry I found on Facebook...but I decided to give the recipe a twist of my own...

 

 

 

Red Wine Poached Pears Stuffed with Custard & Wrapped in Puff Pastry

 

Prepare one pear per person. Follow the instructions in the video and recipe in the link above for peeling and paring the pears.  Poach in the wine  mixture.  My poaching liquid was a bit different than the one in the original recipe.

 

For the poaching liquid:

2 1/2 cup Merlot

1/2 cup water

1 stick cinnamon

1 vanilla bean

3 allspice leaves (crushed) (*)

1 sprig rosemary, about 4 inches long (*)

2 slices Meyer lemon (*)

1 cup sugar

plus 1 more cup for thickening syrup after pears are poached

 

(*) If you don't have fresh allspice leaves, use several allspice seeds, but the leaves give it a real punch.  The addition of rosemary to my version was a nice surprise. If you have no Meyer lemons, use any lemons you might have available.

 

I poached the peeled and cored pears in this for 18 minutes. After I took the pears out, I also took the cinnamon, vanilla bean, lemon slices, allspice leaves and rosemary sprig out, then added 1 more cup sugar and cooked down to syrup consistency.  Cool.

 

Meantime, while the pears are cooling, make the custard.  I used less milk than the recipe called for so that the custard would be rich and thick. Use whatever custard recipe you prefer, but use half the amount of milk called for.

 

Preheat oven to 400 F.  Follow the original recipe for adding filling of choice, and for wrapping with the puff pastry.  Bake the wrapped pears for 20 - 25 minutes or until golden.  

 

Cool for a few minutes, plate and dribble with the thickened wine syrup.

 

 

 

Serve all of the above with plenty of bubbly...!

 

May 2018 bring you and yours much joy!