Sunday, September 11, 2011

EAT LOCAL Challenge Ho Family Tomato Tart

I am keeping this as local as possible.  The tomatoes are from Ho Farms, fresh thyme and Naked Cow Dairy butter in the crust and fresh Ho Farm tomatoes, macadamia nut oil, and Kona salt in the filling.  I wish I could find taro flour to make the crust 100% local, maybe next year.

This recipe is as easy as 3-2-1 (3 parts organic unbleached flour, 2 parts butter and 1 part ice water).
Locally grown Ho Farms Family Tomatoes, fresh oregano, garlic, salt, pepper and macadamia nut oil (enough to coat tomatoes).  The easiest filling every, but very colorful and delicious.  The tomatoes keep their shape, but are cooked enough that they pop in your mouth.
Place dough in a tart pan and shape, no prebaking necessary. Toss all filling ingredients and fill in tart crust.  Preheat over to 375 degrees and bake for approximately 30 minutes.  Cool for 10 minutes and sprinkle with shredded parmesan cheese and basil.

Saturday, September 3, 2011

2011 Kanu Hawaii EAT LOCAL Challenge

Tomorrow starts Kanu Hawaii's EAT LOCAL Challenge 2011.  This is the third year I've participated in this challenge.  In fact, I try to take this challenge every day.

Shopping, cooking and eating LOCAL takes on another meaning here in Hawaii.  When I visit other cities in the country and talk about the challenges we have here in the islands, people can't believe that we only have enough food to sustain the islands for 3 days, if we were to be cut off by the rest of the world.

So buying, cooking and eating local is a very important thing we need to do as part of our daily lives.

Fresh Onaga Fish Stock

Today the first catch of the Onaga season came into Whole Foods Market Kahala, and I had to reserve the head for some fresh fish stock for future paella.

Onaga or also known as Hawaiian Red Snapper has beautiful bright red skin with an elegant long swallow-like tail. In the days of the Hawaiian Kings, the fish was caught specifically for them.

See how gorgeous this fish is.  It is usually sold at $24.99 per pound, but when you buy just the head it is $3.99 per pound.
Following are the ingredients you will need for the stock:
1 onaga head (average 3 lbs)
2 organic carrots (roughly chopped)
1 yellow onion (cut in quarters)
1 leek (just the tops, roughly chopped)
4 small fresh bay leaves
1 teaspoon whole black peppercorns
7 cups of filtered cold water

Put everything in a large cast iron pot, cover with filtered cold water, and bring just to a simmer.  Skim off the foam, reduce the heat slightly, and simmer gently, uncovered, for 30 minutes.  Strain the fish stock through a strainer. 

You may store the stock for 5 days in the refrigerator, in the freezer to store longer.