ask natalie hawaii

2011

2012-01-07T02:12:00.000-08:00

This year surely went by fast. I know we always say that every year, but it did this year.

The year began with a couple of tsunami warnings and a huge message that life is really precious and short. With the earthquakes in Japan and the many lives lost, we here in Hawaii had to really think about our own destiny. What if?

My family went through my sister's experience with cancer. She went through chemo in January and her surgery in February. Her recovery was positive & steady. She is now back at work and free of cancer. With her faith in God and determination to fight this, she was able to overcome cancer. Evelyn is a great example of strength and positivity.

My mom is the firecracker she always is. But I can tell that she is slowing down a bit and still needs some encouragement to keep active and positive. I really give her a lot of credit to keeping strong after my dad's and brother's passing and keeping herself as together and beautiful as ever. But of course, that means that she is that harder on me too. Oh well.

My sons and their families continue to grow and mature. Keola made a decision to go back to college and finish up what he started years ago. He gave himself one year to do it and he did. In June, he graduated from the University of Hawaii in Manoa. Keola's sons, Moses is 6 and Shayden 5. Keleko's son, Elijah turned 7 and daughter Kalena 2. I am a proud mother and grandmother.

In August, I moved from Wilhelmina Rise to Manoa. Downsizing 3/4ths of my belongings was a feat, but very gratifying. The realization that material things really don't define oneself, but ones actions and the impressions you make do. I am really enjoying my time in my new space. I have landlords that are family to me.

Three of my closest friends lost their jobs this year and are making the best of their situations. I really don't know if I could've handled something like that the way they all did. Being positive and staying true to looking for something that makes their heart sing. Hang tight! I want to find a job that makes my heart sing and also compensates for what I bring to the table this coming 2012.

I have to say that this was a year full of challenges and changes, but also a year of many celebrations. I thank the Lord for my many blessings and my wonderful friends and family that fill my life with joy, fulfillment and headaches.

Please enjoy some of my pictures of 2011. Happy New Year!

LA's Osteria Mozza

2011-10-22T19:16:00.000-07:00

Okay, I have to admit that I am not a big fan of the City of the Angels - Los Angeles. The traffic, smog and the Hollywood effect does not inspire or motivate me the way other cities do - like San Francisco, New York City, Chicago...

But because my work takes me to Los Angeles a couple times a year, I am determined to find a inspiring connection and for me it is FOOD.

The last couple of trips to LA, I've made a point to get restaurant referrals from my foodie friends here in Hawaii. So last year, I was able to go to acclaimed celebrity chef, Suzanne Goin's AOC Wine Bar and Restaurant and thoroughly enjoyed it. Sat at the bar next to a porno director and his wife - so pretentious!

Earlier this year, I got to have breakfast & brunch (once at their nextdoor counter & at the actual restaurant for Saturday Brunch) at JGelina in Venice and loved the food, atmosphere and service. So I am slowly warming up to Los Angeles and giving it a chance into my foodie life.

This past Tuesday, I was able to get a reservation to Mario Batali's popular "Osteria Mozza" with executive chef Nancy Silverton really leading it. So reservations were made on OpenTable.com, but the only time I could get a table was 9:15pm, I booked it anyway, and went early at 8:00pm to try to get in. And I did on the Mozzarella Bar, which I think is the best seat in the house, especially when eating by yourself, because you really are not by yourself.

I was so pleasantly surprised to see Nancy Silverton herself, working the bar, not as the expediter, but as a line chef filling orders. Now that is a class act! She moved and interacted with staff, chefs and guests with much grace & ease. She did not act as the boss, but as one of the line team. When dishes needed fixing to comply with her standards, she just spoke to her co-worker as a coach and showed them how it should be. I really give her so much respect, I was there for 2.5 hours and she worked the entire time and the place was hopping. WOW! I think that is one of the reasons she is called America's mozza master.

Let me start with the Mozzarella Bar, is not part of the drink bar, but a bar where all of the cheese and antipasti is prepared. The bar is a marble counter bar filled with ingredients that is used in the primi dishes - salt, braised leeks, hazelnuts, a pepper shaker (one that everyone on the line shares), plates, milk glass vases of seasonal white flowers, and brass figurines of ducks, insects, pigs, on it - I just loved it. It felt like how her kitchen at home would be.

Before I go into what I ate, the service was delightful and easy. Everyone that served me was personable and helpful - 5 stars for service, atmosphere and food!

So this is what I had:


I started with a glass of Italian rose. I believe it was from Tuscany and was recommended by my waitress.


This was my pre-appetizer, a crostini with fresh ricotta, tapenade and fresh basil. It was fresh, light, simple, delicious and a great palate opener. The ricotta was lemony with a smooth milky texture.

My primi (appetizer) was Pane Pomodoro with Burrata, Speck and Pickled Shallots. The burrata blew me away with it's silky sweetness, the smoky salty speck, the sweet/sour of the tomato salsa and acid from the pickled shallots were a perfect marriage of texture and the whole spectrum of flavors on a toasted piece of garlic baguette.

My dinner was a selection from the secondi menu (pasta) Green Pappardelle with braised lamb ragout and a side of grilled broccolini. The pasta was a green pasta which in the Mozza Cookbook says it's made of fresh nettles and they were wonderful ribbons of silky pasta and the lamb ragout braised with red wine, pancetta and a flavorful soffritto (carrots, onions, tomato & celery). My broccolini was seasoned with good olive oil, balsamic and garlic.

I was so full by the time it came for dessert, but I could not say no, so I had the Poached Yali Pears Almond Gelato with Toasted Almonds and baked pieces of crispy puffed pastry.

I had to purchase the Mozza Cookbook and asked Nancy if she could sign it for me and she did graciously.

I will have to blog about the first recipe I make from this wonderful cookbook.

I would recommend Osteria Mozza and please, please sit at the Mozzarella Bar, you will love it. And say "Hi" to Nancy for me!

Ciao!

EAT LOCAL Challenge Ho Family Tomato Tart

2011-09-11T17:50:00.000-07:00

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.

2011 Kanu Hawaii EAT LOCAL Challenge

2011-09-03T23:57:00.000-07:00

www.kanuhawaii.org

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

2011-09-03T23:50:00.000-07:00

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.

Happy 40th Birthday Chez Panisse & Congratulations Alice Waters!

2011-08-30T01:34:00.000-07:00

I finally made it!

I've always dreamt of eating at Alice Waters', the godmother of the organic food movement, remarkable restaurant "Chez Panisse", and I finally had the opportunity to do so last week Thursday. The week of their 40th Anniversary. I've read numerous articles, saw documentaries, and heard wonderful reviews of Chez Panisse, so I had very high expectations. And after dinner, I was very pleased to have my expectations exceeded.

Writing about my experience at Chez Panisse today is very appropriate since I am gearing up for my 2011's Kanu Hawaii EAT LOCAL Challenge for September. Current challenges like this is a tribute and reflection of Alice Waters' accomplishments with the Slow Food Movement that she started in America back in the 1970s, 40 years ago.

When you buy organic produce from Whole Foods Market, or if you notice the promotion of local produce in the mainstream of restaurants, and if you have eaten at restaurants like town in Kaimuki, or Heeia Pier General Store & cafe, you indirectly have Alice Waters to thank.

When my friend Patty made reservations 1 month before we had all of our travel plans, we were given a choice to eat downstairs or upstairs. Downstairs featured special preplanned menus and upstairs in the cafe, a menu of different items to order from. We decided to go with the upstairs menu, so we could try a number of different things. Since there were 3 of us, we would have 3 different appetizers, 3 different entrees and 3 different desserts = 9 tastes of 9 dishes.

I invited my French Canadian friend Louis Vachon, just in case our waiter was French, but Louis didn't have to bust out his mother tongue - shucks. I love it when people can speak French - I wanted to feel the whole experience...oh well we were in Berkeley, California.

First, they gave us the best table in the cafe - by the open window and under the tree with vines of greens beans.

For appetizers, we had:

Grilled anchoiade toast with cherry tomatoes and marjoram

Avocado and beet salad with ginger vinaigrette

Tartare of local halibut Tahitienne with tomato, mint, and Little Gems lettuce

For entrees, we had:

Gigot aux olives noires - grilled Watson Ranch lamb leg with little turnips, green beans & black olives

Fried Devil's Gulch Ranch rabbit with corn, romano beans, squash blossoms & tomatillo salsa

Fish and shellfish stew with tomato, saffron, fennel and rouille

For dessert, we had:

Flavor King pluot tart with framboise cream

Bittersweet chocolate pave with coffee-chocolate ice cream

A bowl of Sunny Slope Orchard Black Mission figs and Cal Red peach

We had a bottle of Rose from France for our appetizers and a bottle of Green & Red Zinfindel for our entrees and desserts.

The menu for downstairs was:
King salmon tartare with cucumbers and watercress
Summer squash and squash blossom risotto
Grilled BN Ranch grass-fed Bolinas beef tenderloin with olive sauce and Chino Ranch green beans
Cannard Farm raspberry ice cream vacherin

Every dish was beautifully composed and the flavors perfectly matched and we got to taste 9 different dishes, so we were very happy with our choice of eating upstairs in the cafe.

It is really hard to imagine that Chez Panisse in 1971 was so revolutionary now. The restaurant is modest and tiny, but it surely is an example that fresh simple food, treated with respect can achieve huge influence.

It was an honor, thank you Alice!

Week 2 - Day #14 Engine 2 Challenge

2011-05-10T02:54:00.000-07:00

Happy Mother's Day!!!

Today, was a pretty boring day, but learned that Zippy's has a couple of vegetarian options.

For breakfast, I stuck with the Rip Big Bowl Breakfast at home with a banana - I am getting pretty tired of this but it does keep me pretty full until lunch.

Since it's Mother's Day, my sister took my mom and I to Zippy's because it wouldn't be as busy as the fancy restaurants. She was wrong, everyone was at Zippy's for Mother's Day. I went in thinking that I would be eating a salad with no dressing, but they had a tofu patty sandwich on a whole wheat bun. I ordered it with extra mushrooms and no mayo with a side salad. I have to say that the sandwich was pretty good.

I had to work for a couple of hours, but got to go home and spend the afternoon doing nothing, so I decided to bake myself a Mother's Day Engine 2 Dark Chocolate Brownie....no oil, no eggs. I got the recipe from the E2 book and instead of oil I used applesauce and instead of eggs I used Ener-G an egg substitute mixture of tapioca flour and other binding ingredients. It was an easy recipe and delicious. Moist and very chocolaty. Next time, I would add more applesauce and less time in the oven.

YUM! Happy Mother's Day to me.

For dinner, I decided to have leftovers, salad and lentil soup with kabocha.

Breakfast - Rip Big Bowl Breakfast and a soy cappuccino
Lunch - Tofu patty sandwich on whole wheat
Dinner - Salad and Lentil soup
Dessert - E2 Dark Chocolate Cake

Week 2 - Day #13 Engine 2 Challenge

2011-05-08T01:34:00.000-07:00

I had enchiladas on the brain since Thursday, so decided to make it for dinner.

Breakfast - Rip's Big Bowl Breakfast with Almond Milk
Lunch -1/2 E2 burrito at Whole Foods Market Kahala
Dinner - Enchiladas ala Natalia

The TSP (textured soy protein) was okay for Thursday night's soft tacos, but I wanted to create my own from scratch. So here is my new recipe for enchiladas.

2 small sweet local onions (diced)
1/2 cup vegetable broth
1/2 cup white wine
2 medium dried chipotle chiles (soaked in hot vegetable broth & minced)
salt & pepper to taste
1/2 box of crimini mushrooms
1 tablespoon minced garlic
1 box extra firm 365 tofu (drained and minced)
2 tablespoons ground chili powder
2 tablespoons fresh sage
1 tablespoon dried Italian seasoning (basil, oregano)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 cup cooked white navy beans
Cook all ingredients listed and added in the order above. Let mixture cook for 10 minutes and until all liquid has evaporated.

Make fresh corn torillas (see #Day 11 for directions). Place in plastic bag to steam and soften.

Also, made my own salsa.
In a dry small pot:
2 small halved sweet local onions
1 halved jalapeno
Heat and blacken onions and jalapeno, on all sides. Add cup of vegetable broth and cook for 10 minutes. Take off heat, add one medium Hawaiian hot pepper (take half the seeds out) and let sit until cool.

Place cooled onion, jalapeno & vegetable broth mixture in blender and add one can of 365 no-salt diced tomatoes. Blend, taste and add salt to taste.

In a baking dish, place 1/2 cup of salsa on the bottom of the pan, roll tofu mixture in soft corn tortillas and place on salsa in baking dish. Place enchiladas side by side until pan is full. Cover salsa over enchiladas and sprinkle nutritional yeast on top. Bake on 350 degrees for 20 minutes.

Serve with a salad and guacamole.

This meal was so satisfying and hearty. You will have to try this recipe.

You will have leftover tofu mixture, tortillas, and salsa. Just right for another great meal.

Week 2 - Day #12 Engine 2 Challenge

2011-05-08T00:37:00.000-07:00

Today, was a day to clean the refrigerator and to eat the week's delicious leftovers! What great way to safe money and enjoy the highlights of the week.

Breakfast - Rip Big Bowl Breakfast w/ fresh strawberries and almond milk
Lunch - Kale salad and leftover TSP Mexican mixture with rice
Dinner - Leftover Thai Bibimbap

Week 2 - Day #11 Engine 2 Challenge

2011-05-08T00:31:00.000-07:00

Happy Cinco de Mayo!!!

Okay, it's time to make fresh corn tortillas. I decided to make soft tacos with a textured soy protein in place of ground meat. I bought a popular TSP, Smart Ground, Mexican Style. I needed to make it taste less premade and more homemade. So I did the onion in the dry & hot pan with vegetable broth and white wine technique, but also added a small amount of tomato paste, chili powder and garlic. It also needed a little more texture, so I added a cup of black eye peas.

I made fresh corn tortillas with a Masa Harina mix. Follow directions on the package. After you've make fresh tortillas, you will never buy another already made bag of tortillas. It's too easy

I bought already made salsa and guacamole from Whole Foods Market Kahala, because I did not have time to make my own and you cannot have soft tacos without the condiments. And forget the shredded romaine lettuce for a fresh crunch.

Week 2 - Day #10 Engine 2 Challenge

2011-05-05T11:17:00.000-07:00

Okay, it is getting a little boring for breakfast and lunch. Had my homemade Engine 2 Big Bowl Breakfast and for lunch leftover lentil soup and kale salad with fig balsamic dressing.

For dinner I decided to make my version of a bibimbap with a Thai influence.

I made the peanut/almond/tofu sauce for my quinoa pasta with three vegetable sides - sauteed carrots with thyme, sauteed mushrooms with onions, garlic and white wine and sauteed garlic kale. Bob came by and brought his tofu in 5 spice.

All of the vegetable dishes started with onions in a very dry & hot pan, then vegetable broth and at this point lower the heat and cook for a minute, and finally add main vegetable ingredient with seasonings.

When heating the peanut/almond/tofu sauce (see previous entry for recipe), in a large saute pan heat some vegetable broth with some of the liquid in the mushrooms. Add 1 cup of tofu sauce whisk and then add the cooked quinoa pasta. I would've added green onions, if I had some. This is so creamy and delicious - with no dairy!

Week 2 - Day #9 Engine 2 Challenge

2011-05-04T00:45:00.000-07:00

Having the Rip Big Bowl cereal for breakfast has been such an easy and fulfilling breakfast, but I know I will need to change it up soon. I purchased two new cereals and both E2 approved - Uncle Sam Toasted Whole Wheat Berry Flakes and Flaxseed and Nature's Path Organic Millet Rice Fruit Juice Sweetened and will started using them tomorrow.

For lunch, I decided to purchase the NEW E2 burrito with the flaxseed torilla. The burrito bar will let you get a vegetable item from the salad bar to put on the open face E2 burrito, today I got the garlicky kale salad to put on the burrito filled with rice, beans, sauteed vegetables, shredded cabbage, salsa and guacamole. All for $7.99 It was so huge that I could not eat the entire meal, so will save it for tomorrow.

Tonight I wanted to have some pasta, so I made an easy Italian tomato sauce. Here is the recipe:
1/2 diced white onion
1 cup white wine
1 tablespoon minced fresh garlic
2 diced medium sized tomatoes
1 cup reserved pasta water
salt to taste
1 cup vegetable broth
2 teaspoons fresh thyme
1 teaspoon chili flakes
1 cup shredded fresh basil
1/2 cup grape tomatoes
1 bundle of brocolli, blanched and chopped to 1/2 inch pieces)
1/2 box Quinoa pasta (cooking instructions on the box)
minced flat leaf parsley

In a very hot clean pot, drop the minced onions until brown, then add white wine and reduce for about 2 minutes. Add garlic, diced tomatoes, pasta water and salt to taste, cook for 2 minutes. Add vegetable broth, thyme, chili flakes, fresh basil and grape tomatoes, cook down for 5 minutes. Before serving, add cooked Quinoa pasta. Serve with fresh minced flat leaf parsley.

Breakfast - Rip's Big Bowl Breakfast
Lunch - Whole Foods E2 burrito with garlicky kale salad
Dinner - Quinoa Pasta with fresh Italian tomato sauce and a mixed green salad w/ E2 Fig Balsamic
Dessert - Small bowl of frozen E2 Chocolate Mousse

Week 2 - Day #8 - Engine 2 Challenge

2011-05-03T21:11:00.000-07:00

It is getting so easy to stay full. Because I've been able to cook my meals, I always have leftovers for another lunch or dinner meal. This is a great way to save money and to recycle the wonderful "new" recipes.

For dinner tonight, after our support meeting at Whole Foods Market Kahala, my friend Bob made a baked stuffed green pepper. He did not use a recipe, but used what he had in his cupboard and refrigerator.

Steam fry diced onions (1/2 onion)
Cooked quinoa (1 cup)
Diced no-salt can tomatoes (1/2 cup)
Fresh corn (1/2 cup)
No-salt black beans (1/2 cup)
Salt & Pepper to taste
Chili powder to taste
Mix the above ingredients in a pan and cook thoroughly. Stuff peppers with mixture and bake at 350 degrees for 15 minutes, or until pepper is cooked. Top cooked peppers with nutritional yeast as a cheese topping substitute.

For dessert, we used the Chocolate Mousse E2 recipe, added fresh chopped organic strawberries and put it in the ice cream maker. It was delicious and tasted like Tofutti.

It was a great day!

Breakfast - Rip Big Bowl Cereal mix
Lunch - Leftover collard luau and vegetable stew
Dinner - Stuffed Peppers with steamed broccoli and mixed green salad

Day #7 Engine 2 Diet

2011-05-02T02:44:00.000-07:00

It is my day off again and went to Zumba with Charles.

Today is May Day and invited to a Hawaiian Luau themed lunch at Darlene's house. So I needed to cook something in that theme, because I knew that they would not have much that I could eat. They served great food like poke (6 different types), lau lau, steamed mahi mahi with a creamy mushroom sauce, lomi lomi salmon, fried chicken, fried rice, fruit salad, sweet potato and poi. The only items I could eat was the fruit salad, sweet potato and poi. So I brought 2 dishes that were E2 compliant.

I made a luau made with collards, onions, garlic and light coconut milk.
Here is the recipe:
2 bunches of organic collard greens
1/2 cubed white onion
4 cloves garlic
water to saute onions and garlic
1 can of light coconut milk

And also made another vegetable stew with the extra vegetables I bought from last night's stew. Lunch was so substantial that I did not even think of cheating.

The night before I soaked some dry black eyed peas & cooked them before my Zumba class, so Bob made a bean spread with the peas, roasted red peppers, garlic, lemon, cumin, salt, pepper and cayenne pepper and water. The spread was delicious and perfect for a pupu, even the others enjoyed it. I think?

Happy May Day!

For my evening dessert I made a decaf mocha affogato - espresso, mocha powder and a scoop of coconut milk cream with strawberries.

Breakfast - decaf soy cappuccino
Lunch - black eye pea spread with Wasa light rye crackers, ogo salad, vegetable stew, collard greens, fruit lomi, poi, sweet potato, and papaya salad.
Dinner - left over chili w/ brown rice and vegetable stew
Dessert - decaf espresso, chocolate, coconut milk cream with strawberries

Day #6 Engine 2 Diet

2011-05-02T01:23:00.000-07:00

Here are the three cereals I mix to make my own Rip Breakfast Bowl:

I had plans to have dinner at a friends house and the theme was Filipino food. So I made an E2 version of a Filipino eggplant stew called Pinakbet. It has ginger, onions, kabocha, eggplant, tomatoes and wing beans cooked with some water.

For dessert, I grabbed a frozen pre-made gluten and dairy free cake and put the E2 Chocolate Mousse and fresh strawberries on top.

Breakfast - homemade cereal
Lunch - leftover dahl and vegetable curry from Weds. dinner
Dinner - vegetable stew with kabocha, eggplant and wing beans
I had to have a Filipino dish my friend Bill made it was made of eggplant, battered in egg (yes, I did cheat).
Dessert - gluten and dairy free cake w/ chocolate mousse and strawberries

Day #5 Engine 2 Challenge

2011-05-02T01:16:00.000-07:00

Today was my day off and decided to workout at Zumba by Jen at the Hawaii Kai Towne Center with Charles. I felt so good after the workout and also had so much more energy than usual.

My friend Christine told me about a new cafe that serves vegan dishes and specific sandwich which is compliant to the guidelines of the challenge. So we all decided to meet there, 4 friends on the challenge. I had half a sandwich and miso soup.

This is their version of BiBimBap with brown rice and no beef or egg. I looked yummy!

Also got to try a Grain Mocha Latte. Shared some with Kara and we both loved it.

After working at ARTafterDARK at the Honolulu Academy of Arts, Charles and I went to town. I figured I could get a great salad with no dressing. And I did, but also was thrilled to learn that they had a vegan lentil soup, minus the yogurt topping. My salad was an arugula, beet, fennel and orange salad. YUM!

Breakfast - Big Rip Bowl w/ watermelon
Lunch - Peace Cafe - 1/2 Popeye Sandwich, miso soup - daikon, collards, squash
Dinner - Dinner @ town restaurant - Vegan Lentil Soup, salad - beets, arugula, fennel, orange wedges
Snack - Wasa rye bread with crunchy almond butter and strawberries x2

Day #4 Engine 2 Challenge

2011-05-02T01:05:00.000-07:00

After last night's experience of eating out, it is always better and cheaper to make you own and cook your own meals on this challenge.

So this morning instead of purchasing the E2 cereal from Whole Foods Market Kahala, I bought 3 different types of approved cereals and made my own Rip Breakfast Bowl.

For dinner, I had dinner plans at a friends house, so I decided to cook something to bring. And Bob my friend who is also on this Challenge made a Vegetable Curry Recipe and Grilled Curry Tofu compliant to the E2 guidelines. I made a Red Lentil & White Bean Dahl, a recipe that I previously have made with Ghee (clarified butter). Please see my previous recipe post on my Indian Dahl.

So instead of the clarified butter to saute the onions, I just used vegetable broth to saute the onions and used everything else on in my recipe.

For dessert, I went home and had my vanilla soy yogurt and said no to the triple layer Chocolate Mousse Cake.

Breakfast - made my own cereal using all of the E2 approved cereals
Lunch - left over nut pasta and white bean salad
Dinner - vegetable curry and lentil/white bean dahl
Dessert - vanilla soy yogurt

Day #3 Engine 2 Challenge

2011-05-02T00:47:00.000-07:00

I have to say that being able to go to Whole Foods to purchase my E2 approved food is making this challenge so much more easier for me.

Had a pretty boring day of eating, but was put in a really challenging (I think that is why it is called a challenge). I had a meeting at Ruth Chris Steakhouse at Restaurant Row. The women other women at the meeting, had already ordered the "happy hour" pupus - sashimi, fried calamari, grilled shrimp and cocktails. When it is happy hour the pre-selected pupu menu is also special priced. Since I could not purchase anything on the happy hour menu, I had to order off of the regular menu. So the only thing I could eat and wanted to eat, was a chopped salad without the egg, bacon, fried onions and dressing. I also ordered steamed asparagus for some substance. Can you believe that my salad and a glass of wine was more than the other women paid for their pupus and more than a couple of drinks.

Breakfast - Rip's Big Bowl from Whole Foods Market Kahala
Lunch - Salad - lima beans, kale, quinoa and E2 pizza - whole grain dough, tomatoes, spinach, onions
Dinner - went out to a meeting dinner at Ruth Chris - chop salad w/ steam asparagus
Dessert - E2 chocolate mousse w/ bananas

Day #2 Engine 2 Challenge

2011-04-28T20:23:00.000-07:00

Okay, this morning I was running late to work, so got my breakfast from Whole Foods Market Kahala's salad bar. They are offering an Rip's Big Bowl Breakfast cereal for $2.99/half pint and $4.99/pint with a choice of fruits and non-dairy milk (soy, rice or almond). I tell you it's cheaper than the breakfast bar. I bought the pint size because I needed it. I topped it with pineapple and also bought a banana in the produce department. I have to say that it filled me up and it tastes better with fresh fruit.

The cereal mix contains oats, Ezekiel Nuts, shredded wheat, other whole grains, flax seed meal, walnuts and lots of raisins.

Breakfast was so substantial, I did not have lunch until 1:30pm. I purchased a burrito at Whole Foods Market's burrito bar, because they have an Engine 2 approved burrito. It's the Vegan burrito with guacamole and salsa on a whole wheat tortilla. OMG, it was so good. I felt like I was cheating.

So for dinner I wanted to cook something that followed all of the approved foods, so I made a Thai inspired recipe that I got from my friend Vanessa.

Whole Grain pasta with an almond/peanut sauce tossed with fresh broccoli, carrots, onions and fresh basil. It was filling and delicious.

Here is the recipe of the almond/peanut sauce:
1 container of silken soft tofu (drained)
1 tablespoon peanut butter (no oil added)
1 tablespoon almond butter (no oil added)
1 tablespoon freshly grated ginger
1 tablespoon freshly minced garlic
1 tablespoon braggs
1-4 tablespoons vegetable broth (low sodium) - this is to control the consistency of the sauce

Put all of the ingredients listed above in a blender and blend until smooth and the right consistency to coat your pasta noodles. I would use the Quinoa/corn spagetti pasta for best results.

In a medium hot skillet, add about 1 cup vegetable broth, then add 1/2 cup of chopped onions. Saute onions in broth until translucent, then add chopped broccoli and carrots. Add almond/peanut sauce to mixture, add more broth if needed for consistency. Cook for about 1 minute, add salt and pepper to taste. Then add 1/2 cup of shredded fresh basil or Italian parsley. Toss cooked pasta right before serving.

For dessert, my friend Bob made the E2 Basics Chocolate Mousse. It was so good and he says so easy to make. We added fresh strawberries on top. My grandson was over and he loved it too!
1 package Silken Lite tofu
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/3 cup maple syrup or agave nectar

Blend all ingredients until smooth. Refrigerate until chilled.

Observations - I am eating more on this diet, than any other diet I've ever been on. I feel like I am cheating!

Day #3 - I say "bring it on!"

Day #1 of the Engine 2 Diet

2011-04-26T09:59:00.000-07:00

Yesterday, I started a "plant strong" diet called the "Engine 2 Diet". This diet is able to change your cholesterol levels and weight drastically.

I already have a very vegetable focused lifestyle, but this diet eliminates all fats - animal and plant. Except for the ones in vegetables, fruits, legumes and nuts. So that means no meat, dairy, fish, poultry and all oils.

This will be the first time I will be going "meat free" and "oil free". The meat free part will be hard, but not that hard, but the oil part will be CRAZY!

Whole Foods Market Kahala is having a storewide (team members & customers) 28-Day challenge that started with a meeting introducing the diet and a weekly meeting to help and support you to stay on track.

For breakfast I had a coffee with hemp milk. For lunch I had a kale salad with guacamole and an oil-free fig balsamic dressing and tomatoes, beans and cabbage. For a snack a Wasa light rye cracker with guacamole.

For dinner I had a garden vegetable soup with brown rice and a kale and tomato salad with fig balsamic dressing. Dessert was a Wasa light rye cracker with oil-free & sugar-free peanut butter and bananas.

Observations - Was not hungry and feeling that I can do it!

Join me on this 28-Day Challenge and see what happens....

Torta Cereza de Cayena (Surinam Cherry Tart)

2011-03-01T21:55:00.000-08:00

Today, I was pleasantly surprised to find a Surinam Cherry Hedge on our side yard. Being sick for a couple of days and bored out of my mind, I needed to cook something. Surinam Cherry Jam was what came to mind.

Decided to use a cranberry sauce recipe, because of the similarity of tartness in the fruit. I added crystallized ginger, cinnamon and ground cardamon....yum! So the recipe is about 2 cups of pitted Surinam Cherries, 1 cup water, 1/2 cup sugar, 1 teaspoon crystallized ginger, 1 teaspoon cinnamon and 1/2 teaspoon ground cardamon. Boil all ingredients for about 20 minutes, cool and store in a glass container in the refrigerator.

I wanted to incorporate my Surinam Cherry Jam in a tart, so I experimented with a Surinam Strawberry Tart or in Spanish "Torta Cereza de Cayena".

Make a tart crust, I like using whole wheat flour because of the nuttiness of the whole wheat and of course it is better for you. So the crust recipe is:

2 cups whole wheat flour
1 stick of unsalted butter
1 teaspoon salt
3-6 tablespoons of ice water

Using a pastry knife, cut ice cold butter into the flour & salt mixture until the consistency of course meal. Slowly add the ice water until you can form a dough ball with the mixture. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes. This recipe should make one large tart shell or two small tart shells.

Butter a large tart shell and preheat oven to 350 degrees. Roll out chilled crust dough and form into tart pan. Spread a thin layer of Surinam Cherry Jam on the bottom of the tart crust, then place sliced fresh strawberries over jam and pieces of fresh Surinam Cherries and spread another thin layer of Surinam Cherry Jam over strawberries & cherries. Place tart pan on a cookie sheet and then in the center of the oven. Bake for 30 minutes. Cool tart for 30 minutes before slicing.

Serve with a scoop of vanilla frozen yogurt or ice cream. Enjoy!

It Looks Like SPRING! Or is it just Beautiful Hawaii?

2011-02-22T09:47:00.000-08:00

When the Blue Jade vines start blooming it means it's Springtime in Hawaii. I think it is a little early this year.

My second bloom this week.

These little flowers remind me of an East Indian feast.

Our ground cover is going OFF.

New collard greens and kale! Need to harvest for dinner tonight!

Another view of the garden.

New herbs in the herb tub - garlic chives, more thyme and Hawaiian chili peppers.

The path to my front door.

Kohlrabi?

2010-11-04T00:45:00.000-07:00

Yes....kohlrabi.....what is that?

Here is the Wikipedia definition of kohlrabi - http://en.wikipedia.org/wiki/Kohlrabi

The first time I had kohlrabi, I thought it was thinly sliced pieces of broccoli stems, because that's exactly how they taste. Kohlrabi comes in two colors light green and purple. The bulbest part of the kohlrabi is what is chopped, sliced, diced, cooked or eaten raw. One might think it is the actual root of the plant, but it is part of the stem.

Do not throw the beautiful leaves away, because it makes a delicious and nutritious sauteed greens - just saute with fresh garlic, olive oil, salt and pepper. It is a cross between sauteed kale and collard greens - yummy!

For the bulbs, you can slice them really thin and toss in a citrus vinagrette, it's so delightful. Or you could cook them like you would a radish, turnip and carrot in butter or all together - delightful. It has a wonderful earthiness and sweetness to it's taste. Give it a try as one of your Thanksgiving side dishes.

The Brooklyn Bridge

2010-10-24T00:53:00.000-07:00

This past September, I was able to check-off, one of the items on my "bucket list" and it is walking across the Brooklyn Bridge. I've seen it in newspaper articles, television shows, movies, like "Sex and the City #1" when Miranda and Steve meet halfway....ahhhhhh, so romantic. So since I was already at the Brooklyn Museum, I thought I would do the whole shabang - so we did!

Here are some interesting facts of the Brooklyn Bridge from Wikipedia -
The Brooklyn Bridge is one of the oldest suspension bridges in the United States. Completed in 1883, it connects the New York City boroughs of Manhattan and Brooklyn by spanning the East River. With a main span of 1,595.5 feet (486.3 m), it was the longest suspension bridge in the world from its opening until 1903, and the first steel-wire suspension bridge.
Originally referred to as the New York and Brooklyn Bridge, it was dubbed the Brooklyn Bridge in a January 25, 1867 letter to the editor of the Brooklyn Daily Eagle,^[5] and formally so named by the city government in 1915. Since its opening, it has become an iconic part of the New York skyline. It was designated a National Historic Landmark in 1964^[4]^[6]^[7] and a National Historic Civil Engineering Landmark in 1972.^[8]

^{Please enjoy my pictures from my iPhone:}

This is the beginning of the walkway to the bridge - don't turn around & head back, because there will be a time when you'll say to yourself or your companion, "where the hell is the bridge and will those f--kin' bikers just slow down!".

The bridge is under repair, but it is still a wonderful experience and all worth it!

My niece who has lived in New York City for over 10 years, never walked over the Brooklyn Bridge and this was her first time too.

The Statue of Liberty in the distance.

Unbelievable!


East Downtown


One of those BIKERS - oh wait, this one is kinda cute!

My Container Garden Update

2010-09-17T10:08:00.000-07:00

Watching my garden grow!

My morning harvest from the garden - manoa lettuce, rumex raspberry dressing, arugula, mesclun greens, and tuscan kale.

tuscan kale

my garden

mesclun greens

rumex raspberry dressing

baby arugula

This month is "Eat Local Challenge" month, a challenge from Kanu Hawaii.

Kanu Hawaii is challenging the community to buy and to most importantly EAT Locally.

How more local than to eat what you grow! I've been able to harvest most of the greens I eat from my container garden. So I challenge you to do the same. Let's make a promise that same time next year, we will be eating most of our salads from our home gardens!

EAT LOCAL!

Mangoes at the Moana

2010-08-28T23:35:00.000-07:00

Early this month, I was very fortunate to be part of the "Mangoes at the Moana" 2nd annual event - the best mango tasting contest. I was one of four judges, we had to taste and evaluate 17 mango entrees. These entrees were from home growers, mango botany specialists and local commercial farmers.

The "Best Mango Judging Criteria" had six categories:

Flavor
Texture
Skin Color
Aroma
Flesh Color
Proportion of flesh to seed

You would think that some of the mango entries would all be pretty similar, surprisingly they were not. Each mango had their own specific characteristics, distinct flavor, texture & aroma. Take for instance, texture - smooth, stringy, juicy, firm or creamy.

This experience was a lot of fun and very heartwarming for me. I was in heaven - I was able to go back in time. Growing up here in Hawaii, mangoes and "Mango Season" were very memorable and important to my childhood. With a handful of these mangoes, with their different aromas, textures and flavor, I was able to go back to specific memories of my childhood. Whether it was playing under my elementary friend's mango tree in Moiliili, baking mango bread in our Kanunu apartment, being on my friend's garage rooftop picking mangoes by the University Stream or making mango granita on Wilhelmina Rise....mangoes have a really warm spot in my heart.

Here are pictures of the 17 mango entries and the judging. And some really awesome pictures of the mangoes that grow here in beautiful Hawaii.

Which one do you think won the mango tasting contest? Please submit your answers in the comment section....

Who ever thought there are so many varieties of mangoes - I never knew.

The winning mango was juicy, creamy, silky w/ no threads and had a hint of coconut - yummy!

All four judges picked the same mango!

My "Moussaka" Recipe

2010-08-25T11:15:00.000-07:00

Moussaka tastes complicated to make, but it really isn't. It's three simple steps. The first step is to cook the eggplant. You can either fry, bake or grill the eggplant in olive oil. Do not season the eggplant until after it is cooked, because the salt will pull all of the moisture out of the eggplant while it is cooking and will become soggy.

Frying the eggplant with olive oil. About 4 large Japanese eggplants.

Cook half a pound each of ground lamb, beef and pork with onions (1 lg), garlic (2 cloves), 1 can diced tomatoes, tomato paste (1 sm can) and 1 cup water. Season with salt, pepper, cumin, cinnamon, oregano, basil and fresh flat leaf parsley - all about 1 teaspoon each...to taste.

Layer the eggplant first, meat mixture second and bechamel sauce third. The bechamel sauce is 3 tablespoons butter, half cup of flour and 1 cup of soymilk - add pitch of salt & nutmeg. Stir in half cup grated parmesan cheese and sprinkled a fourth cup of parmesan cheese on top.

Bake in 350 degree oven for half an hour, or until top is golden brown.

Perfect golden brown color. My secret is to turn oven to broil for one minute until top of casserole bubbles.

Let cool for at least 10 minutes before cutting pieces. Serve with a beautiful fresh salad.

Beautiful and delicious. The best pairing for Moussaka is a wonderful Zinfandel. My favorite is a 2007 Juvenile Turley.

INGREDIENTS

2010-07-26T14:58:00.000-07:00

This past weekend we (Whole Foods Market Hawaii) raised some money for the upcoming 30-minute documentary INGREDIENTS Hawai'i on Hawaii's food movement and agriculture. Knowing where the food you are eating is really from.

We also had a showing of the original film INGREDIENTS at the Doris Duke Theatre on Friday and after watching it again, it made me reevaluate my contribution to Hawaii's local food movement. I gave myself that challenge about a year ago, about growing most of what I eat. Should be pretty easy because I live by myself, but I do cook and eat with my friends - a lot! No sharing right now, but hopefully I will be able to grow enough to share with friends.

So about a month ago, I starting planting, from seeds, vegetables and herbs. Here is an update of where I am. I have to say that I am pretty proud of what I have accomplished.

I am able to go to my garden and pick herbs and vegetables to make a beautiful salad. Or go in the garden to pick herbs to put into something I am cooking. It is so gratifying to do that and most of all it is so delicious! So when someone asks me "Who's Your Farmer?", I can say I am!

Chicken Tagine w/ Preserved Lemons and Olives

2010-07-20T02:23:00.000-07:00

I bought my first tagine from The Spanish Table in Seattle. It was terracotta and made in Spain. I loved my tagine and made a lot of "non tagine" recipes in it, but also tried many Spanish, Greek, Indian and Moroccan dishes. A tagine is a large, glazed, earthenware cooking pot with a tall, conical lid. It is used to prepare delicious simmered dishes.

Today, I am sharing a recipe that I've tweeked a couple of times and think I have the perfect mixture of spices, flavors and textures.

I got the basic recipe from the book "moroccan cafe" - casual moroccan cooking at home by Elisa Vergne, but of course, added my changes. I hope you like it.

3 chicken thighs
3 chicken drumsticks
3 teaspoons minced garlic
2 teaspoons minced ginger
2 tablespoons olive oil
salt and pepper
(mix above ingredients in plastic bag and refrigerate overnight)

1 large onion
4 tablespoons olive oil
3 tablespoons butter
1 teaspoon fresh minced turmeric
1/2 teaspoon dried ground turmeric
1 large cinnamon stick
1 teaspoon fresh minced ginger
1/2 teaspoon dried ground ginger
salt and pepper

In a tagine, heat oil, add butter. When butter foams up add the onions, ginger, turmeric, cinnamon and salt. Cook for 1 minute and add pepper (about 1 teaspoon).

Take onions out. Place room temperature chicken in tagine, cook for a minute, turn to cover with the sauce, and brown on both sides over medium high heat.

4 cloves of roasted garlic

1/4 cup fresh chopped finely parsley
1/2 cup fresh chopped finely cilantro

1 cup of water

Add onions back, then garlic, parsley, and cilantro. Add water and mix thoroughly, bring to a boil, cover and simmer for 30 minutes over low heat.

Remove the chicken.

1/2 cup grape tomatoes cut in half

2 tablespoons almond butter
3 small preserved lemons cut in quarters
1/2 cup olives (kalamata & green)

Reduce the sauce for 2 minutes, then add tomatoes, preserved lemons and olives, cook for another minute. Add chicken to sauce. Cook for another 4 minutes.

Serve with quinoa and sauteed kale.

"Tairyo" a really fun way to end the week!

2010-07-19T01:25:00.000-07:00

After reading Martha Cheng's review of Tairyo in this week's Honolulu Weekly, I needed to try it out myself - http://honoluluweekly.com/restaurants/2010/07/izakaya-tairyo-a-good-catch-of-fish/.

So after work today, my friend and I thought we would try something new, instead of going to an old favorite like "Olive Tree", so we went to Izakaya Tairyo. It was a good choice, since we had a taste of sake at Whole Foods Market in Kahala.

Like Martha mentions in her article, I've also wondered about that new restaurant on Piikoi with that red koi on it's facade. It's a great eye catcher!! I just loved the decor and ambiance of Tairyo - fun, colorful, inviting sounds from the staff and diverse music, homey feel, Japanese character uniforms of the staff, but most of all, the approachability of the entire decor experience. It really took me somewhere else, instead of a restaurant on Piikoi Street....it took me away to a neighborhood restaurant somewhere in Tokyo. It really felt good being there. The friendliness and customer service of the staff had a perfect balance of attentive sense of urgency and casualness.

Their menu covered all of the necessary Izakaya needs - sashimi, sushi, fried foods, hot pots, noodles, grilled fish, and desserts. Besides the regular menu, they had 3 daily specials.

We started with the Tairyo roll, which was topped with a very generous amount of akura (large salmon roe eggs) and we paired it with a bottle of Kikusu Junmai sake. We new that the evening was going to be good, because the wasabi that came with the sushi roll was REAL wasabi root! Without us asking for it. Awesome.

Then we had the Tairyo Fisherman's Bowl with a dashi broth pot. This dish was a very comforting one. The waiter explained to us how to eat it. "Put a little shoyu, then mix a little, then eat a little. Then add a little shoyu, if you want, and add a little bit of dashi broth, mix and then taste. Add more dashi broth or more shoyu to taste." My friend said that this would be a great "after a night of heavy drinking" dish and I have to agree. After eating the Tairyo roll, this dish reminded me of a decomposed version of it with dashi broth. Tip: order only one Tairyo named dish. I think Tairyo means that it was similar ingredients...akura eggs, raw ahi, nori, wasabi root, rice.

Next we had the mixed tempura plate. The tempura batter was a light and crispy coating, but with no flavor. Just a little more salt, after the frying process would have taken the dish to the next level. This was not one of my favorites. See the picture below - no color = bland flavor. The vegetables and seafood was fresh and tasty, but the tempura batter did not enhance the entire dish. In fact, it brought it down.

Finally, Agedashi Tofu and vegetables. I have to say this was my favorite dish of the evening. Flavorful and umami! I know what was missing from all of the food - UMAMI! Savory flavors that make your mouth water.

I will surely be back and will order something from the grill, I bet there is Umami on their grilled items.

The Perfect Fried Egg

2010-07-17T00:47:00.000-07:00

While vacationing in Spain, I discovered the perfectly cooked "sunny side up" fried egg. I thought it was those happy healthy Spanish hens, but I found out it was the secret steaming part of the cooking process.

It is so simple, but I never knew.

Crack your cage-free hen egg into a hot oiled skillet.

After the edges have turned golden brown, add a teaspoon of water onto the side of the partial fried egg. The water will start steaming, then cover for approximately one minute. This will cook the top of the egg to it's perfect doneness. This is the secret part.

Take cover off and cook for another minute and plate. Preferably served on a bed of sauteed greens and toasted bread.

Enjoy the perfectly cooked fried egg. YUM! The secret is out.....

Cooking with Cedar

2010-07-10T00:43:00.000-07:00

I bought a new product "cedar papers" from Whole Foods Market and wanted to try it out. So when I think of smoking with cedar, I think of cedar plank salmon. With these cedar papers, you don't have to cook them on the barbeque, you can use a grill pan on your stove.

This is a really simple recipe, but results in big complex flavors....cook to impress!

1 cedar sheet for each piece of fish
olive oil
salmon (or any type of fish you want)
salt
pepper
onions
garlic
rosemary
garlic
butcher twine

First, soak your plank papers in water for 15 minutes. I used serving spoons to weigh down the cedar papers to stay down in the water.

Second, I picked herbs from the garden - rosemary and thyme. Also chopped up some onions and garlic. Rub your salmon with extra virgin olive oil and season with salt & pepper.

Third, time to assemble your bundles. Place twigs of rosemary in the center of your cedar paper and place fish on the rosemary, skin side down. On top of the fish, place onions, garlic, rosemary and thyme. Close the cedar paper around the fish and tie with butcher twine. Use to pieces of twine.

Fourth, heat your grill pan until hot. Place bundles seam side down and cook for 3 minutes. Cover with a pot lid or like I did, my tagine cover. Turn bundle around and cook on new side 3 more minutes. Take bundle off heat and let it rest for 3 minutes, it will continue to cook. Do not over cook your fish.

It is so easy and it is so delicious. Try cooking with these great cedar papers, it will make your fish smoky and tasty. The flavors of the herbs and vegetables will be captured in your fish. Even the onions were unbelievable.

Another recipe from "My Indian Dinner"

2010-07-09T13:23:00.000-07:00

The next recipe I am going to share from "My Indian Dinner" is:

Dal Curry w/ Red Split Pea & Split Mung

First, you will need to make your curry mix. Making a spice mixture that you can save and use in any future curry dishes you will be cooking. I would mix the following spices to taste. If you need a recipe, it would be equal amounts of each, except double on the cumin.

In India, every household has their own masala/curry recipe and will be different from each other. Here is my own masala/curry recipe - 1 teaspoon of each spice, except 2 teaspoons of cumin.

Cumin
Coriander
Cardamon
Ginger
Red Chili powder
Smoked Paprika
Turmeric
Dry Dill Leaves

You will need the following ingredients for the Dal Curry:
3/4 cup Split Mung
1/4 cup Red Split Pea
1/4 cup ghee
1 large onion
10 cloves garlic minced
10 fresh curry leaves
2 tablespoon masala/curry mix
10 cherry tomatoes, sliced in halves

Wash & soak mung & split peas for 1 hour, set aside. In a large heated pan, saute onions, garlic & curry leaves in ghee for 2 minutes. Then add masala/curry mix and cook for another 2 minutes, until spices are toasty.

Add drained mung & split pea mixture to pan and add 4 cups of water. Boil on low heat until the dal is tender and smooth (about 30 minutes). At the 15 minute point, add cherry tomatoes. Stir mixture occasionally, so it does not burn on the bottom of the pan.

More recipes from "My Indian Dinner"

2010-07-08T01:59:00.000-07:00

The next recipe I am going to share is my Spinach Saag with Paneer

2 bundles of fresh organic spinach
4 tablespoons ghee
1 onion diced
1 teaspoon minced ginger
1 teaspoon minced garlic
1 cup lebni kefir yogurt cheese or plain greek yogurt
1 block of paneer cheese
3 tablespoons of canola oil
garam masala or curry powder to taste
1 teaspoon cumin
salt to taste

Boil a large pot of water. Blanch clean leaves of spinach (1 minute) and shock leaves in big bowl of ice water. Drain in strainer. Squeeze leaves lightly and cut in half inch strips. Set aside.

Let paneer cheese drain between clean kitchen towels. Cut drained paneer in cubes (3/4 inch squares). In a hot pan, heat canola oil and fry paneer cubes, until golden brown on all sides. Set aside.

In a large pan, heat ghee, saute onion, ginger and garlic until translucent. Add garam masala, cumin and salt. Cook spices into onion mixture, but do not burn. Add yogurt and mix until yogurt is smooth, add water if needed.

When you are 10 minutes before serving, add spinach to mixture on medium heat, until spinach is cooked (about 3-4 minutes). Taste and add more garam masala and/or salt, if needed. Then add paneer and cook for another minute. Let the dish sit for a couple of minutes for the flavors to settle, then you are ready to serve.

Catering an Indian Dinner

2010-07-06T01:14:00.000-07:00

My sister & brother-in-law asked me to cater a dinner for their friends visiting from the Mainland. They requested an Indian dinner, so this is the menu I created for them.

I've always loved the flavors, textures and spices of Indian cuisine. Alot of the recipes remind me of recipes from East Asia - Thailand, Vietnam and even the Philippines.

So the menu was:
Potato Pea Samosa
Moghul-Style Roast Leg of Lamb
Spinach Saag with Paneer Cheese
Sauteed Cumin Red Cabbage
Green & Red Lentil Dahl

So we will start with the Potato Pea Samosa:

I went to the India Market on the corner of Isenberg and Beretania and the girl there suggested that I use the roti dough for the pastry for the samosas, instead of a pastry dough I had already put in my basket. It was a great suggestion, because it was lighter and cheaper! I like cheaper, but tasty - always. The package contains 20 rounds and one round makes 2 samosas.

8 roti rounds
4 potatoes
3 tablespoons ghee or butter
1/2 bag of frozen peas & carrots
3 tablespoons minced fresh white onions
3 teaspoons of curry powder
1 teaspoon salt
2 teaspoons minced fresh cilantro
1 egg scrambled

Boil potatoes until fork tender. Remove half of the skins and keep half on. Mash potatoes using a potato masher or fork, add ghee, while mashing. Add defrosted peas & carrots and remaining ingredients. Season to your taste.

Cut roti rounds in half and fill with potato mixture. Brush egg wash on two side and fold roti in half. Use prongs of fork to close samosa sides and you might have to secure by pressing around the sides twice.

You may prepare to this point a day ahead and store in refrigerator on cookie sheet with plastic wrap to avoid drying out the dough.

Heat canola or vegetable oil for frying. Cook until golden brown. You may serve with yogurt sauce, but I prefer it with no sauce.

My Vegetable & Herb Garden @ Home

2010-06-19T01:07:00.000-07:00

We've been talking about making a difference in our local food movement here in Hawaii. Buying & cooking local is one of my daily goals, but growing my own food for my household is my ultimate goal.

Herbs was my first attempt and have had success in thyme and rosemary for the past year. Now I am trying flat leaf parsley, basil, dill, chives, sage and cilantro.

Some fruits are doing well - papayas, bananas, tangerines, limes and now lilikoi.

Vegetables are my next challenge. I am trying out some beets and they are doing really well. Now I am waiting on the bulbs to get bigger. Tomatoes are another challenge, because I am in competition with the birds and the insects.

All of these vegetables and herbs are organic, I have not used any pesticides or artificial products, so it is a daily routine of maintenance and tender loving care. I really have a lot of respect for our local farmers. The money we are paying for fresh, local & nutritious vegetables is really worth their passion & hard work.

This is just the beginning of my garden. My next attempt will be my favorite vegetable - KALE!

My Flower Arrangements at Home

2010-06-07T01:15:00.000-07:00

Flowers at home always, always make me feel relaxed, happy and thankful. Flowers at home make my home a little more stress free, stylist, fresh and alive.

Even if it is money that lasts for only a couple of days, it is money well spent.

Two secrets to help make your flowers last for a couple of more days:
1 - change the water of the flowers daily
2 - cut the flowers shorter and put in a shorter vase

Get some flowers!!!

My May Flowers

2010-05-07T13:37:00.003-07:00

I want to share my May Flowers - thanks to our April Showers!!!

These vines were planted over a year ago and look at them now. We used to have the blue jade on our old fence and had to pull them out, but missed them so much got some cuttings of the red and the blue jade vines for our trellis over the garage.

Beautiful! This is a sign that summer is near!

April Showers/May Flowers

2010-05-07T13:23:00.000-07:00

This is the theme of art@town's new installation by Bradley Capello. May Flowers are the result of our seasonal rains of Springtime.

A collage installation illustrating the seasons and incorporating the romantic narratives of flowers. The work is comprised of sumi-e ink brush and tempera paintings that have been dismantled and converted into decals, and photographs of native flora taken in the artist's garden or while on treks in the mountains or at the seashore.

Please join us tonight for the opening reception from 10pm to Midnight. Go to First Friday in Chinatown and close your evening at town for some light pupus and a night cap.

Ingredients the Movie

2010-04-22T10:22:00.000-07:00

This was a beautiful movie on the importance in supporting our LOCAL farmers and ranchers. Thank you Whole Foods Market Kahala for sponsoring last night's viewing.

Know your FARMER! We need to do this for our keiki.

Just Saw the Movie

2010-04-21T13:10:00.001-07:00

I just saw the movie FOOD, Inc. last night at Kuhio Elementary School and was shocked & disguised by what our food industry has turned into.

This movie series is a small part of what Whole Foods Market is doing across the nation to bring "awareness" to our communities during Earth Month.

Know where your food is coming from and know who is growing your food.

They will be showing another film tonight at 6pm at Kuhio School, Ingredients.

Yes, I am back on-line!!!!

2010-04-04T01:49:00.000-07:00

I was not able to access my blogsite, because I added a widget that was bugged and whenever anyone, even myself, tried to get on my blogsite, you were redirected to other websites.

I had to read other blogs in the "help" forum from other bloggers experience and got suggestions to "how to" fix the problem. Thank you fellow bloggers for your suggestions, because it worked!!!

I love being back! I did it and I did it with the help from my fellow bloggers.

Thank you!!!!

art@town - Series 7 "Endless Possibilities"

2010-03-12T10:59:00.000-08:00

art@town's "Endless Possibilities" exhibit will be up until the end of March, featuring artists Mark Chai and Naomi Olsen.

Try to catch it before we take it down.

This is the first time an artist took the shadowboxes as "one" installation, instead of a stage for several pieces. Mark Chai's "Discovering the Aina" is unbelievable, I can sit and stare at it for hours.

The new sculpture “Discovering the ‘Āina” has been installed at town restaurant in Kaimuki for February and March. It pays homage to the Polynesian voyagers who first arrived in Hawai‘i as well as the modern day adventurers who make their own journeys of discovery. The installation transforms the 5 x 5 grid of foot-square boxes in the entrance of the popular eatery. Each perimeter box is filled with a blue plastic sheet, melted and manipulated with ocean currents and celestial constellations, reference points for the early navigators. The eight constellations represented are Makali‘i (the Pleiades), Heiheionākeiki (Orion), Hōkūle‘a (Arcturus), Hōkūpa‘a (Polaris), Nāmāhoe (Gemini), ‘Iwakeli‘i (Cassiopeia), Hānaiakamalama (the Southern Cross), and Nāhiku (the Big Dipper). Floating in this sea of ocean and sky are the islands. Carved stumps of wood culled from a fallen tree were cut in a way to mimic aerial views of shorelines as well as to show interesting patterns of the grain. Peer into the holes bored through the wood to find concealed places. Wood blocks from a salvaged beam were sculpted as surrealistic landscapes holding sacred pōhaku (rocks). These remind us of our own memories of discovery as we hike through the forests or along the coast and come upon remarkable geologic formations. Whether it be a lava tube, cave, crater or tide pool, these finds give us a sense of the hidden beauty and wonder of our island ‘āina (land).

Thanks Mark and Naomi!

underground restaurants in Honolulu - shhhhhhh - it's a secret!

2010-03-12T10:22:00.000-08:00

What is an underground restaurant?

Wikipedia's definition -
An underground restaurant, also known as a supper club, is an eating establishment operated out of someone's home, generally (though not invariably) bypassing local zoning and health-code regulations. They are, in effect, paying dinner parties. They are usually advertised by word of mouth or guerilla advertising, often on Facebook,^[1] and may require references to make a reservation.
Underground restaurants are popular in Latin America, where they're known as either a paladar or a restaurante de puertas cerradas (locked door restaurant). While technically illegal, they're built into the culture, and often have higher standards than many licensed establishments.^[2] They are becoming increasingly popular in the U.S.^[3]
The attraction of the underground restaurant for the customer is to sample new food at low cost outside the traditional restaurant experience, which can be expensive and disappointing—underground restaurants have been described as "anti-restaurants." For the host, the benefit is to make some money and experiment with cooking without being required to invest in a restaurant proper. "It's literally like playing restaurant," one host told the San Francisco Chronicle, "You can create the event, and then it's over."^[4]
In the UK Underground Restaurants and Supper Clubs have started to blossom, with reviews in leading newspapers such and The Times and The Guardian. They range across the UK but are mainly concentrated in London. These are advertised by word of mouth and on social media networks such as Facebook and MySpace. They have grown so much in popularity that you can now find social networks dedicated solely to underground dining. supperclub fan group.

I've been fortunate enough, to be on an exclusive list of invitees, of one of Honolulu's best underground restaurants.

The chefs in this restaurant are from popular restaurants around town. In this venue, they are given the freedom to cook, what they want to cook, and use local products they want to work with.

Assorted Appetizers:

Attendees enjoying the pupus:

First course:

Second course:

Third course:

Fourth course:

Dessert course:

Main course - the opportunity to eat in homes you've always wondered about:

What a view, from Ewa to Hawaii Kai......

To Own or Not To Own?

2010-03-12T09:26:00.000-08:00

The question of owning your own business or not. Lately, I've been thinking about this. Working for someone else or working for oneself?

It's been 12 years since we closed my family business, "Caffe Aczione". A little bistro like restaurant, in a turn of the century building on Kalakaua Avenue (mauka of Kapiolani Boulevard).

I always felt that we were a little ahead of our time. Imagine the cafe being open now?

An extensive espresso menu; delicious dessert menu from different local vendors (selected on their specialties; pizzas, pastas and sandwiches from a menu that was strategically designed for minimal waste.

An ambiance of an eclectic art gallery, antique shop and someone's living room.

I miss it and what it brought to the neighborhood. On a side note, I miss my brother - his talents, his art and his eye for style.

To own or no to own? We all work so hard in our jobs, but imagine putting all of that passion and work to something you own. Yes, I am so seriously thinking about this. What stops me is MONEY, that paycheck, benefits and security.

My Little Granddaughter

2010-03-10T01:13:00.000-08:00

I had a wonderful chance to spend the tsunami watch with my 2 month old granddaughter. Two months old and she is able to know when someone is giving her their undivided attention. She is able to respond to smiles and laughs, by mirroring what you are projecting. Thoroughly amazing.

With the technology of iphones and their cameras and internet, I am able to journal her daily growth and beauty. This photo was just sent to me a couple hours ago.

Kalena in her first Uggs - so cute:

Let's Really Start Focusing on Sustaining Hawaii

2010-03-10T01:01:00.000-08:00

During the twelve hours of waiting for the tsunami to hit our shores, I had alot of time to think about the importance of the "Sustainability of Hawaii". Can you imagine if the tsunami really did hit the islands - we only have 3 days of the food supply for the entire state! That statement alone should make us really think about how we can increase our food supply first in our own household, for our immediate community, then our island and finally the entire state.

What can you do for your own household? Starting tomorrow, I will start my little garden of a variety of vegetables and fruits.

For our community, I will start with my neighbors, my immediate community. Talking about ways we can work together on how we can start a neighborhood sustainability plan.

This is my first small step in making a bigger picture attainable.

Dinner Review @ BLT Steak Waikiki

2010-01-26T01:13:00.000-08:00

Just had dinner at BLT Steak Waikiki at the Trump Tower tonight.

Starting w/ the valet, I had a great personable experience, no ticket and problem attitude. Cute boys.

We decided to sit at the bar tonight, because the restaurant was pretty quiet and the bar had a little more excitement going on.

As "pupus to go with your drink", you are given 3 little bowls of flavored popcorn, roasted almonds and herb marinated olives...which is a value, because my date got full on the popcorn, because they fill it up everytime it goes empty.

For appetizers we decided on the sashimi sampler and an ahi tartare. Before the appetizers came out they gave us a delicious crispy & moist popover each w/ a side of butter. Also a mason jar of chicken liver pate w/ toasted bread, which was really tasty.

The sashimi sampler was a selection of salmon, hamachi and ahi w/ pickled ginger & wasabi. It was pretty regular, nothing special in taste and presentation - $22. Then the ahi tartare was a perfect layered 2" square of diced ahi and avocado, in a pool of ponzu sauce. A beautiful presentation, but the taste was okay, nothing special.

For dinner we decided to share a meal, because we were getting full on the pre-pre-pupus, pre-pupus, and pupus. We had a caesar salad, hanger steak and sauteed cream spinach. The caesar salad was light and tasty w/ parmesan crisps - basic. The hanger steak was perfectly prepared and yummy - loved it. The steak came w/ 2 sauces - a chimicurri sauce and a 3-mustards selection, which I got to pick from a list of sauces, when I ordered. And the sauteed creamed spinach was not prepared like your usual creamed spinach. It was fresh spinach thinly sliced and sauteed in light cream. It was mostly spinach and very light on the cream, but very tasty and hearty - I would try another side next time.

The wine selection is still going through it's growing pains. I ordered a wonderful Albarino for pupus and a fruity bordeaux for dinner, but the selection by the glass is slim. The bartender commented that they are still tweeking it.

All in all, the ambiance of the restaurant is very big city steakhouse with warm browns, golds and rust colors - very inviting. The bartenders were engaging and personable, service was prompt and timely. The neighboring customers fun and colorful - new best friends. Prices seemed reasonable for a good experience. I would go back and try the restaurant experience instead of the bar experience, to really get a good example of the place. Rating 7+.

2010 Restaurant Week in NYC starts January 25th

2010-01-15T00:37:00.000-08:00

In over a week, Restaurant Week Winter 2010 will begin. This will be the first Winter Restaurant Week that I won't attend in the last 3 years....sad face :(

I feel that this is the best way to eat at restaurants that you only read about in magazines and see on foodtv, on a budget. Lunch is $24.00 and dinner is $34.00 for a 3 course menu. YUM!

To view all of the participating restaurants and to make reservations go to www.opentable.com.

Here is a link to one of the exciting and wonderful restaurants: http://www.artisanalbistro.com/

I wish I was going to be there.

Here are some pictures from Restaurant Week past:

TTT, Third Tuesday @ Tango - next week

2010-01-15T00:20:00.000-08:00

Here is a sneak preview of Tango's wine dinner next week:

Presents
“ T T T “
Third Tuesday at Tango
Argentina / Chile “Happy New Year” Wine Dinner
Tuesday, January 19th, 6:30pm

Crispy Fried Calamari
on Buenos Aires, Hearts of Palm Saladwith Tomato and Avocado

Callia, Torrantes 2008 (Chile)
~
Grilled grass fed new york strip loin
With prawn skewer, kalamata olive chimichurri

Diseno, Malbec 2007 ( Argentina )

Escudo Rojo 2007 ( Chile )
Cabernet/ Carmenere Blend

~
Apple strawberry crepes with dolce de leche
Vanilla Bean Ice Cream

Pisco Coffee Royal ( Argentina )

$40.00 plus Tax and Gratuity
Limited Seating- Reservations confirmed by Credit Card ( 593-7288 )

A lot has happen since my last post!

2010-01-14T16:36:00.000-08:00

Dear Friends,

HAPPY NEW YEAR!!!!!

I have not been on my blog since November - SORRY! Lots have happened in my life and I am proud to say all GOOD!

I have a brand new granddaughter, Kalena and she is gorgeous!!! And a month old yesterday. I love her so much. Did not know a granddaughter was going to be different than my love for my grandsons. No more or less, but different. Can't explain it, but will try throughout my journey.

And my other change in my life is my new job as Marketing Manager for Whole Foods Market @ Kahala Mall. It has been such a fresh & wonderful experience. It feels like the early days of Starbucks Coffee Hawaii and Jamba Juice Hawaii. I get to work with creative and talented young people and I get be be creative and the best thing of all, I get to work with natural, organic and delicious FOOD!!! My true passion!!

Today is my day off and I got to have brunch with my dear friend, Tony, and we had a delicious meal @ Downtown @ HiSam.

We shared everything...

started w/ a salad sampler (their salad ASAP bar is unbelievable)
a farro & fennel salad
a cabbage slaw w/ almonds, olives and herbs
a Molokai sweet purple potato salad w/ herbs
OMG!!!!
and ahi stuffed piquillo peppers.......

then we shared a bottle of wine from Jumilla, Spain....

for lunch, Tony had a ahi club sandwich
and being that we were on a Spanish theme,
I had the Fideos (a paella dish w/ noodles & a poached egg)

Then for dessert we had an almond cake & gianduia (hazelnut & chocolate) gelato.

Hey, I know it is a little indulgent, but it is my day off and I deserve it!

It's great to be back!!!!!

"calitalian" wines - November 25, 2007

2009-11-27T01:35:00.000-08:00

Last night we tasted "calitalian" wines with John Behler. Italian grapes grown in California. This tasting was awesome, because of the different characteristics of a wine. Where a grape is grown determines how it will taste, just like a person.

Astoria Pinot Nero ’07 (Italy, Veneto)
paired w/ Beet green ravioli

Peter Dipoli Merlot ’04 (Italy, Alto Adige)
paired w/ Wild boar sausage patty

Opolo Sangiovese ’05 (California, Paso Robles)
paired w/ Lambwich

Graziano Moscato ’07 (California, Mendocino)
paired w/ Moscato gelee, local fruits

To Brine or not to Brine

2009-11-25T02:06:00.000-08:00

It is two days before Thanksgiving and want to try a new turkey recipe. I have been brining turkeys for the last 10 years and I thought I would do a practice turkey - a salted one. With the great prices on turkeys for Thanksgiving, I bought 4 turkeys, but could only fit 3 in the freezer, so 1 defrosted in the refrigerator and I needed to roast it.

The turkey came out moist, juicy and really tasty. And I did not have to mess with a brining solution or make room for a big container in my refrigerator. And it was so easy....see how I did it.

I researched several salted turkey recipes and found one that was simple and easy...Clementine Salted Turkey. Because I did not have Clementines, but have a tangerine tree going crazy with fruit, I decided to use the tangerines instead. I also had a container of culinary lavender from Maui and ended up changing the recipe to incorporate products I had in my possession. And trying to keep it as local as possible.

Here is the salt rub recipe:
Chopped rind from a medium Wilhelmina Rise tangerine (about 1/4 cup)
1 tablespoon of Maui grown culinary lavender
1 tablespoon of course ground black pepper
3/4 cup kosher salt

Mix in a bowl.

This recipe is for a 12 lb. turkey. Sprinkle tangerine/salt mixture all over the turkey, also in the cavity. Cover turkey with plastic wrap and refrigerate turkey overnight (24 hours).

Take the turkey out of the refrigerator and rinse thoroughly, also in the cavity. Coat the bottom of your roasting pan with extra virgin olive oil (2 tablespoons). Place the turkey in the roasting pan and pat the turkey dry with paper towels. Let stand out for 30 minutes. Preheat the oven to 375 degrees.

With a stick of butter that has been also sitting for 30 minutes, rub the turkey evenly. Cut 2 tangerines in half and stuff in turkey cavity. Tuck wings under and turn the turkey over to its breast side down, sprinkle turkey with pepper and ground sage, more salt is not necessary.

Roast turkey breast side down for an hour, then lower the heat to 350 degrees, turn turkey over breast side up and roast for another hour and a half. Baste the turkey once at this point.

The turkey is ready when your therometer reads 160 degrees in the thickest part of the turkey, usually the breast.

Happy Thanksgiving Everyone!!!!

Not All Persimmons are Created Equal

2009-11-11T09:31:00.000-08:00

It is almost Thanksgiving and that means you are now seeing those strange, little pumpkin looking, orange fruits in the produce department of your grocery store or at the local open markets....yes, they are persimmons. For many years, I've stayed away from eating these fruits, thinking they were just ornamental, like those little pumpkins and gourds you use to decorate your Halloween, then Thanksgiving table.

But to my surprise, they are sweet, juicy, crunchy, jellylike, and delicious. So every November, I look forward to eating these seasonal jewels.

There are three varietals of persimmons available here in Hawaii and two of them are grown on Maui....Hachiya, Fuyu and Maru. A friend of mine just came back from a weekend trip to Maui, he brought back some Fuyu and Maru persimmons, and shared them with the crew at work. He informed me that these persimmons are grown on the slopes of Haleakala - upcountry Maui. I did not know that. I always thought they were all grown in California. The farm in upcountry Maui is called the Hashimoto Persimmon Farm. I lived in upcountry Maui for a year and worked back and forth from Oahu, for 11 years, and I did not hear of this farm...go figure.

So I am doing a taste test of the 3 varietals of persimmons. The first is the Hachiya. It looks like a heart shaped orange tomato. This persimmon cannot be eaten unless it is fully ripe. Ripe is when the fruit is a dark rust color and very, very soft to the touch - when it is almost ready to pop & the skin is very thin. Like a very ripe tomato. Warning - if you eat it before it's time, it is like biting into sticky cotton balls. So sticky that you have to brush your teeth, at least twice, to start getting the cotton feeling off your teeth and the sides of your mouth. Yucky. So ripen your Hachiya on the counter until soft (up to 2 weeks) and must be eaten within 2 days. Or you can freeze your unripe Hachiya, then thaw (this hastens ripening).

But when you eat it at it's perfect ripeness, it is like eating a sweet, satiny, jellylike strawberry papaya peach nectarine - but with a hint of cinnamon. Hachiya's are usually from California and not that readily available in our Hawaii markets.

The next tasting is the Maru persimmon. The Maru looks just like the Fuyu, a plump orange tomato, but lighter in color and not as pretty (it's the one on the right). You can eat the Maru crunchy and not fully ripe, not like the Hachiya. But you can wait until it is fully ripe. When you eat it not fully ripe, it is like eating a perfect peach and nectarine, but with a smooth apple texture.

And now the Fuyu persimmon. This is the pretty sister of the Maru, in appearance, not as plump, the skin is clear and deeper in orange. But comparison in taste, I think the Maru has a sweeter taste and creamier texture. The Fuyu might be prettier to look at, but the Maru has the better taste. It's the pretty/plain girl philosophy.

So run to your closest market now and get your seasonal jewels, before it is gone, like Fall.

Open Markets in Spain are like Cathedrals!!!

2009-11-09T00:34:00.000-08:00

I've been back from my trip in Spain for a month now and I surely miss the open markets. The love, passion, and pride put into the merchandising, quality and selection of their vegetables, fruits, meats, seafood, eggs, etc. was so beautiful and inviting.

I had the pleasure to have an apartment just around the corner from the famous open market in Barcelona - Mercat de La Boqueria, also known as Mercat de San Josep. So my early mornings, for the first week, were spent going to the market and watching the vendors set-up and prepare their fruits, vegetables, juices, eggs, jamon (cured hams), candy, spices, cheeses, poultry, fish, shellfish, breads, etc. for the local and tourist shoppers. Each booth/kiosk was very specialized and sold a specific item. The egg kiosk sold only eggs, the candy booth sold only candy, vegetable kiosk sold only vegetables, etc, etc. And the owners/workers were very knowledgeable about their products - what it was, where it was from, how it is grown and when it was picked....WOW.

Then I would stroll to the popular "Pinotxo Bar" for my cafe con leche and an ensaimada a la plancha. And sometimes a bowl of their delicious chickpeas with mushrooms or whatever was fresh. The owner of the bar was my barista every morning, so it felt like being at "Cheers". He knew my drink and my pastry before I even got a seat at the bar. And always got me to try something new on their menu.

Then I would go to my favorite juice stand for my 16 oz. freshly squeezed, chilled, mixed juice mix. My favorite was the papaya/orange juice and it was only 1 euro.

With my juice in hand, I would normally cruise the market looking for fruits, cheese & jamon that might be great snacks for our touring ventures later in the day. The fishmongers and their fresh catch of day, were so fun to watch.

I just loved the colors, animation of the people and the whole experience of this mercat. I was totally absorbed in the moment.

Please enjoy my pictures. Let me warn you, the pictures do not capture the true beauty & essence of this market. It is a feast for the senses.

Tenga muchisima hambre...I am very hungry!!!!

Natalie
the hungry traveller

Wine down Wednesday @ town Review

2009-11-07T10:37:00.001-08:00

Wednesday, November 4, 2009

"Ports"

Tonight we had a very creative and delicious tasting - "ports" with Mark Lloyd. I say creative because it opened my taste buds and mind to ports. Ports are not only an "after dinner" drink. The food pairing tonight was spot on. Ed, Dave and their team in the kitchen always amazes me. The first course, just brought me back to Spain and the flavors of great memories. The second course, steak with ulu puree "unreal". I thought the ulu puree might be gummy, but it was creamy, tasty and a perfect starch for the hangar steak. The last course, OMG, was truly a orgasmic chocolate experience. See more of the pairings after each wine description. Enjoy!

Cossart Gordon "5-year-old Bual"
Made with Bual grape and aged in cask for at least 5 years. Bual (boal): luscious, medium-rich Madeira with great concentration of flavor and a complex bouquet. Best served with drier salty cheeses.
paired with aged mahon, marcona almonds, jamon wrapped dates

Pombal do Vesuvio Douro '07
This wine comes from one of the Douro Valley's regions grandest estates, a history dating back to 1565. In 2007, this vineyard produced a small quantity of exceptionally concentrated Touriga Nacional, perfectly matured grapes that resulted in wine of elegance and finesse yet with great depth and power. The Touriga Nacional makes up 70% of the final blend of the inaugural 2007 vintage of Quinta do Vesuvio Douro DOC wine (plus 20% Touriga Franca and 10% Tinta Amarela).
paired with pu'u o hoku hangar steak, ulu puree

Graham's Six Grapes
Founded in 1820, W & J Graham's is a consistent leader in producing exceptional Vintage Ports known for their rich complexity and superb againg potential. In 1890, Graham's acquired Quinta dos Malvedos, its flagship vineyard and one of the top sites in Portugal's Alto Douro Valley. The Symington Family acquired Graham's in 1970.

Quinta do Vesuvio '07
96 Points-Food & Wine Magazine - "A great vintage of Vesuvio, this is completely Douro in its flavors, a bold stroke of color across the palate, a ruch of green, red, blue and purple. It's plump, if not downright fat (the wine seems softer in acidity than some of its peers), but it's ripped by tannin, with a pervasive schistiness that makes it grand. Those resonant tannins combine with vibrant spice, licorice and green herb to create a hum of energy around all the fruit. The wine vibrates with power, intensely compressed. Drink it young to be wowed, or cellar it for decades; it's anyone's guess when this will calm down."
both wines were paired with 77% dark chocolate, chocolate pretzel tart, port soaked blueberries

My Adventure in Espana

2009-09-19T22:48:00.000-07:00

We have been here for approximately 2.5 days...and it has been a whirlwind. Seen alot, ate alot and we still have not even scratched the surface.

Spain is such a diverse city. The people are a mixture of the world, I thought Hawaii was the melting pot. We are living on a street that is predominantly Middle Eastern, but mixed with East Indians, East Africans and now Hawaiians. I am getting ahead of myself. This adventure started about 2 years ago. I knew I wanted to do something special for my 50th birthday which was coming up pretty fast. We, meaning my friends and I, always go to somewhere exotic and special for the "big" birthdays. So I planned on Spain. Bill, Doug and myself decided on the dates, booked our tickets, and let everyone in my little universe know of our plans. Bill and Doug ended up making other "big" plans and are in India now. So nine of my friends made their plans and we are all here.

First day - September 17, 2009
When we arrived, a couple of our friends were already here and had seen a lot of the city. So they gave the rest of us some ideas of what to do. We were jet lagged from a 10 hour flight from Honolulu, an 8 hour lay over in NYC, and another 8 hours from NYC to Barcelona. But of course, we were hungry as soon as we got settled in our apartment. We ended up eating at a neighborhood "cervasareria" on the Raval Ramblas.

I need to give you the definition of what a "Ramblas" is. It is a large wallway that is similar to a median with a one-way street on each side. I would say the width of an average Ramblas is 30 feet. In Barcelona, the Ramblas were filled with cafes and kiosks and is usually busy with people and tourist....a wonderful place to shop and people watch.

The "Raval Ramblas" was not a very busy one, but filled with several cafes and alot of people walking and riding their bikes. The "cervasaria" we picked was not a very good one, but it was open during "siesta" and we were hungry for tapas or real food. The place food was not cutting it. It was just wonderful to eat outdoors, under the beautiful "Spanish Sky", eat and drink, being with good friends and people watch. What a great way to start our vacation.

After lunch, we went back to our apartment to change our clothes and wait for our other friends to get their keys to their apartment. We all got to go to their apartment, which was located in the Barri Gothic district and about 5 blocks from our place. I have to say that their place was located in a nicer & better neighborhood, but our apartment size, charm and layout, was so much better. Yes, you cannot have everything. Oh well. I guess we had the best of both worlds if we just shared the best with each other and that is why we are here - to share our best experiences and moments, and make unforgettable memories.

ROAD TO SPAIN - 2 more days - September 13, 2009

2009-09-13T14:08:00.000-07:00

It seems like only yesterday, I made the decision to spend my 50th birthday in Spain. I've always wanted to visit Spain, so about 2 years ago I made a decision that it would be on a "BIG" birthday. My core friends always spend our "BIG" birthdays in a special place, we've been to Paris, Italy, London and San Francisco. And now it's Spain.

At my birthday last year, the core friends started planning our trip and now it is here.

There will be 10 of us and we are all staying in this apartment complex - http://www.visit-bcn.com/en/spain/barcelona/lodging_accommodation_rentals/apartments_flats_lofts_studios/details_cosmopolitan2a.html

I hope they are legit!!!!

Adios.....

I am back on-line!!!!

2009-09-12T01:49:00.000-07:00

This is very appropriate, because the last post I did was right after the preview of the movie Julie & Julia on July 21st and I just had Chef Mavro's "Julia Child" inspired menu this Friday. I am not going to blog much about it, because my friend Lesa's blog about Chef Mavro's dinner is much more descriptive and informative - she is a much better writer, than I am...."Eatizen Jane".

One sentence about the meal - "the courses were well planned and executed", Julia would be very proud. I enjoyed the meal very much and it really fulfilled my expectations, and has totally heightened my hunger pangs and taste buds. If pictures is worth a hundred words, what does my picture say?

I've been gone from my blog for over a month, for a couple of reasons:

my home wifi has been acting up and landlords too slow to fix
I've been so busy with work - an event every week since July 15th
been also busy getting ready for my "birthday trip" to Espana

I feel these are really good reasons - don't you?

So from today and until my trip from Spain ends in October, I will be blogging about getting ready to go to Spain and while in Spain, about my daily adventures in Spain.

I've been preparing myself for this trip by cooking Spanish, practicing the Spanish language, and watching Spanish travel shows, especially the cooking ones.

So come along for the ride and put your flamenco shoes on!!!! We are on the ROAD TO SPAIN.

nos vamos!!!!

Julie&Julia - the new movie

2009-07-21T01:54:00.000-07:00

Just got back from watching the Honolulu preview of the movie "Julie&Julia" with Meryl Streep and Amy Adams based on Two True Stories of Julie Child and Julie Powell, a New York City blog writer. Hosted by Chef Mavro and his wife Donna.

I loved it!!! The who's who in Hawaii's food industry were also there watching the film. Inspiring and funny. Check out this photo: http://twitpic.com/8ejp0

Go to www.JulieAndJulie.com for more information. Coming to theaters on August 7th.

Wines from Spain @ wine down wednesdays - July 15, 2009

2009-07-18T02:21:00.000-07:00

It's summer and it's hot. What sounds good? Lighter weight wines that are cool, and that means wines from Spain.

Mark Lloyd, one of wine townies & favorite wine experts, led this week's wine down. Mark is from Chambers and Chambers Wine Merchants.

Bodega Muga Bianca, Rioja
Viura and Malvasia fromthe famed house of Muga, founded in 1932. Harvested from vines 15-45 years old the Mugas produce traditional and artisan wines. This crisp and luscious white Rioja is packed with fruit flavors of melons, lemon lime, and sea breeze with bright acidity. A perfect summer wine to sip while grilling oysters and veggies.

Pirineos Mesache Rosado, Spain
Cabernet and Grenache dry Rose; the perfect compliment with Paella. But also great with Salmon off the grillm, and most tapas.

Finca Luzon, Luzon, Jumilla
Monastrell (Morvedre) and Garnacha produced by family owned estate of 98 hectares near the Mediterranean Sea. Thee Gil family have been making rich and fruit forward wines with a modern style (you may have seen Guan Gil in the wine shops). Flavors of blueberries, black tea, raspberry and chocolate. This is a very stylish wine.

Sierra Cantabria Rioja 'Cuvee Especial, Rioja
The Sierra Cantabria mountain range rises abruptly from the Rioja Valley, and protect the region from the harsh Atlantic winds. This winery was founded in 1957, and these grapes are harvested from estate grown vineyards 1,800 feet above sea level. Common descriptors for aged Rioja reds is leather, exotic Asian spices such as sandalwood, cinnamon, but surrounded by a fruity frame.

wine down wednesday @ town - July 15, 2009

2009-07-15T20:04:00.000-07:00

Wine down Wednesday @ town will be tasting Spanish wines tonight with Mark Lloyd. Please check out their blogsite - http://winedownwednesdays.blogspot.com/ - for tonight's menu.

Muga, Pirreneos, Finca Luzon, Sierra Cantabria wines and food pairings of Fideos, Ciccioli, Anticuchos, & Potato Chips.

"tengo muchisimo hambre!!!!" I am very, very hungry!!!!

Surf Film Festival @ the Honolulu Academy of Arts

2009-07-11T01:31:00.000-07:00

Tonight's opening night was sold out!!!! A great crowd showed up at the Doris Duke Theatre @ the Honolulu Academy of Arts.

These films will be showing until July 24th. Every movie goer will get a chance to win a "Wade Tokoro" surfboard.

For more information on the films and schedule go to: http://tinyurl.com/kwj4qc

Wines from the Loire Valley with Tyler

2009-07-10T11:52:00.001-07:00

Our tour of the Loire Valley was fantastic on Wednesday at "wine down @ town". Tyler Uehara of Grand Crew was a wealth of location and taste profile knowledge. We had 3 whites and a red.

Here is the tasting menu:

Domaine de L' ecu Guy Bossard, Muscadet '06

paired with hunter point oyster, muscadet mignonette

Le Clops Vigneau, Vouvray '07

paired with poached oyster, potato, prosciutto, chive

jean Reverdy, Sancerre '07

paired with oyster po'boy

Domaine des Rouet, Chinon '05

paired with pork raviolo, tomato, fennel

The Eat Local Challenge - August 8 to 15

2009-07-07T15:52:00.000-07:00

The Eat Local Challenge!

Kanu Hawaii is challenging people across the islands (and their members across our islands, our country and our world) to Eat Local during the week of August 8 to 15. To join the campaign and take the Eat Local Challenge, they are asking people to commit to at least one of the following actions and to report back afterwards about what they learned from the experience:

· Eat Local Week. Eat strictly local for the whole week of Aug 8 to 15 (all local grown produce, or items made from all local-made ingredients)

· Eat Local Day. A slightly less strenuous alternative: Eat all local, breakfast lunch and dinner for 1 day on August 15.

· Participate in a “smart mob” of a local producer/retailer on Saturday August 8, where we will buy together (options will be posted soon)

· Throw an Eat Local party where you make a meal made from all-local ingredients during the weekend of Aug 15-16 and share with friends.

If you aren’t sure about whether an item is “local” or not (e.g., should locally manufactured tofu considered ‘local’? Or, locally brewed beer?), post your question in the discussion space of the Campaign prior to Eat Local Week. It’s okay if we make some mistakes…the point is not to get it perfect (though of course, we should try). Rather, the point is to be challenged, share info, and learn together. We will become aware of the difficulties of eating local, the importance of local food sources, and what changes need to happen in order to make our food supply more sustainable and secure.

Any actions you commit to, please also submit a photo or testimonial to kanuhawaii by email or in your own personal journal (which can be found under the “My Pages” tab on kanuhawaii.org, when you are logged in as a member), telling us what you’re learning, what’s hard or easy, etc. Good luck and good eating!

"Spain on the Road" Paella Recipe

2009-07-06T20:44:00.000-07:00

With my little obsession about everything Spain, this is the first recipe I've tried (in it's entirety) from the Mario Batali cook book "Spain on the Road".

Can you believe it? So on the 4th of July I volunteered to cook it in my friend's outdoor gas wok - a really big one, it took 2 recipes to fill the wok.

Here it is:
1/2 c Spanish extra-virgin olive oil
6 large prawns
1 medium Spanish onion
1/2 cup pureed ripe tomatoes
1 t kosher salt
1 t saffron threads
1 T sweet pimenton
1 lb cleaned cuttlefish or calamari cut into 1" pieces
2 quarts fish stock
2 cups Valencia rice
1 lb monkfish cut into cubes
1 lb manila clams, scrubbed

Heat a paella pan over med-high heat. Add the oil and heat until smoking. Add the prawns and cook until golden brown on both side, about 3 minutes per side. Transfer to plate and set aside. Add the onion to the pan and cook until sofe, about 8 minutes. Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the salt, saffron, pimenton, and cuttlefish and cook, stirring, for 5 minutes, or until the calamari firms up slightly. Add the stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add the monkfish and clams, arranging them nicely, bring the stock back to a boil, and cook, without stirring for 10 minutes. Add the prawns, taste for salt, and cook, again without stirring, for 10 to 15 minutes more, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this what you want). Remove from the heat and let rest for 10 minutes before serving.

The secret is to grind your saffron threads and kosher salt in a grinder. You can also add chorizo (with the onions) and cooked chicken (with the clams).

The taste of the paella was full of seafood and saffron. The rice has to be from Valencia to great that al dente but flavorful Spanish paella taste.

The feedback from everyone was that it was the best paella they every had.

When using a wok, you will need to stir the rice more than this recipe states, because of the distribution of the heat and rice in the wok. When left alone, the middle of the wok gets more heat than the surrounding edges.

This recipe feeds 6 people.

Wine Down Wednesday @ town - July 1, 2009

2009-07-03T02:34:00.000-07:00

Please check out the new "Wine down Wednesdays @ town" blog site - http://winedownwednesdays.blogspot.com/

This site will post all of town's "wine down" tasting menus.

I hope you like it.

Channeling Top Chef, Iron Chef & Chopped Talents

2009-06-19T22:42:00.000-07:00

The other night my friend asked for my help. He needed to cook dinner for some special friends of his. He bought everything he wanted to cook, but needed help in compiling a menu. He had lamb chops, scallops, chicken breast, pork loin, fingerling potatos, Italian sausage, haricot verts, baby zucchini and the necessary cooking items like onions, garlic, salt, pepper, other seasonings, and shelves full of gourmet condiments.

So this is the menu we came up with:

Dijon crusted lamb chops

Proscuitto wrapped chicken breasts w/ black garlic on a bed of haricot verts

Baby zucchini sauteed in garlic and olive oil

Butifarro di patatas (Italian sausage with onions and fingerling potatoes)

Roasted pork loin w/ a port reduction sauce

Seared Shallops w/ crab butter

And we did all of this in an hour - Iron Chef move aside!

TTT - third Tuesday @ Tango

2009-06-17T01:54:00.000-07:00

Tonight's birthday dinner for Bill was delicious & fun @ Tango's wine pairing dinner. They started this last month and tonight was June's "TTT".

Here is a sneak preview for next month's "third Tuesday @ Tango" on July 21st menu:

"Shellfish Trio" - oyster & foie gras in savoy cabbage balsamic reduction, Maine lobster beggars purse and bill battered shrimp tempura

Papillote of snapper with confit cnion - fresh seaweed herb sauce & pommes parisienne

Cherries Jubilee - vanilla bean ice cream

all courses will be paired with a special selection of wine

$45 plus tax & gratuity
reservations confirmed by credit card 593-7288
seating limited

Wine Down Wednesday @ town - June 10, 2009

2009-06-11T01:43:00.000-07:00

Tonight's wine tasting was a great one because we got to meet and speak to the owner/winemaker, his boss (his wife), and his daughter (the namesake of the winery)....Natalie's Estate Winery from Northern Oregon.

Todd Teegarden is the owner/winemaker that made tonight's tasting extra special - he was very personable, engaging and knowledgeable (holding the wine glass). Chef Dave Caldiero (the guy with the apron & me).

Tonight's menu:

Rock Horse Ranch, Chardonnay '08
paired w/ local lychee, prosciutto di parma - this was brilliant, the brightness & slight buttery notes of the Chardonnay (no oak) was perfect with the sweetness of the lychee and the salt & earthiness of the prosciutto.

Estate Pinot Noir '07
paired w/ organic polenta, red veal ragu - another winner, the juiciness & earthiness of the pinot noir married well with the honeylike butterness of the polenta and the hearty stewy flavors of the veal ragu - WOW. This was so good, I had to order another portion for dessert.

Rock Horse Ranch, Merlot '07
paired w/ grilled lamb, black garbanzo, salsa verde - "oh my goodness", the deep grape & berry flavors from the Merlot & 25% Cabernet Sauvignon paired like a great match on the "dating game" w/ the perfectly cooked lamb and Chef Dave's homegrown black garbanzo beans w/ salsa verde and a drizzle of extra special virgin olive oil from Italy. Deep dark earthy fruity citrusy flavors were amazing. I don't usually like Merlot, but this one I do.

Elephant Mountain Vineyard '07
paired w/ ali'i oyster mushrooms, lardo toast, arugula - a very young Cabernet Sauvignon, so it was very tart. Like chef Dave said, "this was very difficult to pair, because of the dry tartness of the wine". He wanted to pair a glass of water with it because of it's dryness. But I have to say that the moistness of the mushrooms and arugula was a good substitute to water. This was my least favorite in wine and dish of the evening.

Like the winemaker said tonight - when you can pair a wine with food that compliments and also contrasts the flavors of one another, you have the perfect meal.

I had a great time with good wine, great food and wonderful friends. Muchas Gracias!

art@town series 3 - "tikis, canoes & tattooes"

2009-06-10T01:09:00.000-07:00

by Sam Clemens
opening reception
Saturday, June 13, 2009 @ 10pm

Series 3 is an ocean theme by local artist Sam Clemens, curated by Spanky Kenney, wife of Ed Kenney, is now up and runs until August 1st. With the warm weather here,

“Tiki's, canoes & tattoo's” art exhibition is a perfect way to start your summer.

This art display will feature a wide variety of art mediums, including acrylic on canvas & wood, handmade koa wood canoe paddles, painted tiki's on driftwood & handcarved tiki's, digital images done on adobe photoshop, and much more. The bright and colorful images and subject matter for Sam's art is inspired from his daily life adventures: surfing, canoe sailing, hiking, mountain biking, and daydreaming. Especially the daydreaming!!!!

The handpainted tiki's are my favorite...they are fun and whimsical.

SAM CLEMENS a young up-and-coming local artist has been experimenting with a variety of artistic mediums for over fifteen years. Originally focusing on ceramics, Clemens has expanded his repertoire to include acrylic on canvas; collages with wood, acrylic and enamel; fabrics (including costume design); metalworks; and electrical components. His spontaneous and conceptual use of color and dimension brings a unique and whimsical interpretation of his personal visions of reality and the ethereal.

town restaurant has been featuring the art@town series since its opening in March 2005. Staying true to the restaurant's commitment to supporting local farmers and ranchers by serving locally-grown produce, meats and seafood whenever possible, the art@town series seeks to support local artist by providing a venue for their work. All art pieces are available for sale.

Another Beautiful Weekend at Home

2009-06-07T17:09:00.000-07:00

Just being lazy and enjoying my hale and garden. Here is a photo of my serene herb garden/sunning/meditation area.

I have 4 types of thyme (lavender, lemon, creeping, & regular), 2 types of mint (spearmint & regular), a tangerine tree, a key lime bush, a curry leaf plant, banana trees, a rosemary bush, 3 types of chilis (Hawaiian, habanero, & yellow banana), 2 types of parsley (flat & curly) and sage. I've used all of my herbs in cooking, cocktails and sauces. I am not sustainable yet, but as soon as I get my chickens and pigs, I will be.

Awwwwww!!!

Clues that Summer is Here

2009-06-06T22:24:00.002-07:00

We planted these beautiful vines about 9 months ago and they have been blooming for a couple of weeks. I wanted to share these beautiful Red Jade flowers with you.

They are called Red Jade, but they are these brilliant coral orange beauties.

What do you think?

Third Tuesdays @ Tango - June 16th

2009-06-06T22:12:00.000-07:00

Here is a sneak preview of Tango's TTT menu on Tuesday, June 16th:

"Trio of Duck"
Duck Lumpia, Duck Confit, Sauteed Foie Gras Deglazed w/ Raspberry Vinegar

Herb Crusted Rack of Lamb w/ Sarladaise Potato, Merlot Reduction

Vanilla Rice Pudding w/ Wild Berry Compote

all courses are paired w/ a special wine selection

$45.00 plus tax & tip
Limited Seating - Reservations confirmed by Credit Card
Call now 593-7288

Sorry but "wine down @ town" was cancelled tonight! The wine expert was sick.

2009-06-04T00:59:00.001-07:00

Wine Down Wednesday @ town - June 3, 2009

2009-06-03T11:55:00.001-07:00

Tonight's theme is French wines with wine expert William Gladstone. See you @ 6:30pm.

Tapas on the Rise

2009-06-02T00:47:00.000-07:00

As you all know, I and 12 of my closest friends are going to Espana in September for my ?0th birthday. (Hint: my older son will be 30 this year and I was 20 when I had him.) So I have been immersing myself with everything Spanish - movies, language tapes, music, people and most especially FOOD!!!! So I've been cooking all kinds of tapas or pintxos.

Last week I went crazy (see my previous post).

And I couldn't get enough of it, so on another day, I tried another version of the stuffed squid - ground pork, chorizo & mushrooms stuffed giant squid, this recipe was so much better. I also made pan con tomate w/ anchoas (white anchovies), and did the gambas and long sweet peppers again, because they are so easy and so delicious. Oh yes, and bought some jamon, lomo (smoked pork loin), manchego and garrotxa cheese.

I shared all of my results with my friends again. And they loved it!!! They ate everything. I didn't even have leftovers for lunch the next day. We paired everything with cava sangria, rioja wine, and more cava.

Please enjoy the pictures!!!!

Wine down Wednesday @ town

2009-05-28T10:03:00.000-07:00

This week's theme was "Ed's favorite wines that don't sell" - Ian Bishop was our wine expert:

Itsas Mendi, Txakoli '06 - Spain, Bizkaiko Txakolina paired w/

boquerones, braised cardoon, almond, mint

Luretta Boccadirosa, Malvasia '07 - Italy, Colli Piacentini paired w/

red curry steamed black mussels

Dow Vale do Bomfim, Douro '06 - Portugal, Douro Valley paired w/

grilled red veal paillard, chimmichurri

Tenuta le Querce "Il Viola", Aglianico '04 - Italy, Basilicata paired w/

kulana tri-tip spiedini, pine nut-raisin salsa, baby arugula

My favorite pairing was the last, the Aglianico's fruity earthiness went perfectly with the tri-tip's organic grassiness, the spicy arugula and the sweetness of the raisins - delicious.

It is the magic of a great marriage of wine and food that is ambrosia in the mouth....WOW!

The evening was really nice because I got to catch up with the gang from "Downtown".

It's been an Espanol weekend!!!

2009-05-27T02:08:00.000-07:00

This past long weekend has been a lazy one for me. I stayed home and cooked. I shared my results with my neighborhood friends.

On Sunday, I grilled some bread w/ Spanish olive oil, cut some garlic cloves, ripe tomatoes, Manchego cheese, thyme salt and more Spanish olive oil. This is the best community appetizer or maybe I should say tapas. Everyone had to rub their own garlic, tomato, sprinkle salt and more olive oil on their own piece of bread - pan con tomate!!! This was a hit.

Then at Bob's, I made a mussel ceviche, with lemon juice, fresh ginger, shallots, parsley, garlic, lemon thyme, and olive oil. It was very good and it actually gave "Olive Tree's" version some competition.

Monday night, I was brave and made 4 new tapa recipes:

gambas ala plancha - grilled prawns w/ Spanish olive oil & salt
fresh sweet peppers ala plancha - grilled shishito peppers w/ Spanish olive oil, thyme & salt
chorizo stuffed calamari w/ grilled onions - the stuffing was a mixture of chorizo sausage, portobello mushrooms, onions and rice
salted cod & patatas croquettas w/ aioli - fried mashed potato & salted cod mixture

I brought these tapas upstairs to Cliff & Tim's and they loved all four recipes.

This tapas thing is delicious, but it surely takes a lot of time to prepare. Specifically the last two recipes.

Azure @ the Royal Hawaiian Hotel

2009-05-21T02:17:00.000-07:00

It was another birthday celebration tonight @ the newly renovated Royal Hawaiian Hotel's restaurant AZURE.

A very interesting fact about the hotel's renovation - it costs them 90 million dollars to renovate the hotel. It has a new clean feel, but with the old Hawaiiana charm. I like it. It has a new sense of elegance and a great sense of place. Open airy, crisp and approachable.

I felt like I was vacationing in South Beach, Miami, Florida, but with better weather, cleaner ocean, and friendly people. And no planted beautiful people models in the lobby, imposing as hotel guests.

So, tonight at Azure we started with cocktails designed by Joey the famous Honolulu mixologist and wines from Carneros (the vintner was sitting right across from us). The night was beautiful and balmy and the restaurant buzzing with an international cast of guests.

We decided to order "family style", so we could taste a number of items off the menu. We started with a bowl of steamed sake clams w/ enoki mushrooms, baby back ribs, and a platter of sashimi over an avocado salad. The manila clams were my favorite - the broth was filled with ginger, green onions, sake, enoki mushrooms, and garlic. The presentation highlight was the waiter, at the table, poured the broth from a press and the area smelled of fresh ginger when he was pouring it...ummmm. The ribs were okay, it reminded me of Roy's ribs and my question is why ribs on a menu in Hawaii? That always puzzles me? I would take it off the menu. The sashimi was okay, fish was fresh, but just okay.

For dinner we had the shellfish bowl and the rack of lamb with 3 side dishes. Braised Big Island spinach, corn & hamakua mushroom confetti, and a bowl of smashed potatos. Everything was prepared perfectly, but nothing really WOWed me.

The service was wonderful, attentive, but not overpowering and the restaurant manager was on it and helpful. The whole staff was great.

Check out their website: http://www.royal-hawaiian.com/the-resort/dining-entertainment/azure/

Overall rating - 4
Food - 3
Service - 5
Ambiance -4.5

Black Garlic: A Whole New World of Flavor

2009-05-20T13:38:00.000-07:00

Yesterday, I got my order of "Black Garlic" from Mondo Food. I've been reading that a large number of Bay Area chefs are using this new mysterious flavor, so I mail ordered it.

I have not cooked with it yet, but I did have a taste..... it has characteristics of fresh garlic with a savory, richness of earthiness & caramelized balsamic vinegar....WOW!!! Love it. It has a mochi texture, melts in your mouth, and is almost like a dried fig, but without the seeds. It's hard to explain, you must try it yourself.

I can't wait to try it in my wild mushroom risotto and pair it with a Turley Zinfindel. Who wants to come over for dinner?

Black Garlic is fermented garlic, which is aged for a month in a special fermentation process under high heat. For more information go to: www.blackgarlic.com

Third Tuesdays @ Tango

2009-05-20T10:16:00.000-07:00

Last night was the first of many wine paired/themed prix fixe menus @ Tango. For appetizers we had a trio of smoked gravlax (the best in Honolulu), seared scallops w/ tapenade, and a cream shrimp w/ puff pastry. The smoked gravlax was my favorite - the salmon tasted fresh, perfectly smoked and tender in the mouth and it came with a crispy piece of salmon skin - oh my!!! This was paired with a Monkey Bar Sauvignon Blanc - not my favorite. The wine was a little too green and grassy for my taste.

The dinner entree was a duck confit with a wild mushroom risotto. The confit was delicioso, tender, falling off the bone and the skin crispy. The risotto was creamy and earthy at the same time, al dente, wonderfully cooked. This was paired with a Blackstone Reserve Merlot blend, full bodied, chocolatey & fruity and was great with the entree. I was really surprised with this wine, this is a new category for this winery and brand. Try it, it will surprise you.

The dessert was a cherry/pear crumble w/ ice cream and paired with an ice wine. Crumble & ice cream was okay and the ice wine was too sweet.

All in all the meal was good and what a deal for $35!!!! I would come back, it was a lot of food, great food and great for the pocket too.

Overall Rating - 4

Wine Down Wednesday @ town - May 20, 2009

2009-05-19T02:59:00.000-07:00

This week's theme is the "forgotten French varietals".

Our wine expert will be Tyler Uehara of Grand Crew & Better Brands.

I will post the wine & food pairing menu tomorrow. Call 735-5900 for your reservations. Seats get filled pretty fast.

$25 - four wines, four food pairings & a great time with friends.

The Closing of a Great Concept - INTO

2009-05-16T23:20:00.000-07:00

This July, INTO will be closing their doors. A shop that helped in changing the face of Chinatown Honolulu four years ago.

INTO brought a sense of style, art, fashion, and the big city to downtown Honolulu. With it's high interior design lamps and fabrics to handbags and handmade jewelry to organic soy candles and telephone wire baskets made in Africa.

Alan will start his liquidation sale this week Wednesday, May 20th by cutting all items in the shop by 30%.

Please tell all your friends and let's help Alan clear his space out. We love you Alan!!!!

Taste of Tribeca - this weekend (if you are in NYC)

2009-05-14T14:13:00.000-07:00

This Saturday, 5/1611:30 a.m. to 3 p.m.Taste of Tribeca it's the season for neighborhood food & street fairs, and it's Tribeca's own walkabout tasting, which benefits the arts programs at P.S. 150 and P.S. 234. This tasting fair has been at the top of my list. This year, more than 60 restaurants--including Chanterelle, Duane Park and The Odeon--are participating, and a ticket ($40 advance; $45 day of) lets you sample six dishes of your choosing. There is also the American lamb cook-off between Wallsé chef Kurt Gutenbrunner and The Harrison's Amanda Freitag. Duane and Greenwich Sts. Check out the website: http://www.tasteoftribeca.org/

My new favorite snack - "pan con tomate" or "pa am tomaquet"

2009-05-14T02:07:00.000-07:00

I've been obsessive about absorbing myself with everything "Spanish"!!!! So I've been watching DVDs like "Made in Spain" w/ Jose Andres & the new show "Spain on the road" w/ Mario Batali & Gwyneth Paltrow. The one snack item, tapa, pinxtos, pupus, whatever you call it, I am crazy for it.

It is the easiest thing to make and I shouldn't be eating this because it is BREAD!!!

All you need is good artesian bread, garlic, Spanish olive oil, course sea salt and ripe local tomate.

Cut your bread in 1/2 inch slices, drizzle olive oil, grill on a grill pan or on the barbeque, rub a garlic clove, drizzle more olive oil (for your taste), half a tomate, rub the tomate roughly on the slice of bread, sprinkle with course sea salt and either eat or top with Spanish white anchovies.

YUM YUM!!!!

"tengo muchisima hambre" - "i am very hungry"

Artists of Hawaii 2009

2009-05-14T01:36:00.001-07:00

Tonight was the member's opening of the 58th "Artists of Hawaii" at the Honolulu Academy of Arts. It will be showing till August and please go and support our local Hawaii artists.

The juror that selected the artists for this show was from the New York City's New Museum. See what an outsite curator perceives what is Hawaii's best artists for 2009.

Image - Sally French "Fumiko"

San Francisco - Island Earth Farmer's Market & Community Exchange

2009-05-14T01:22:00.000-07:00

For all you San Francisco fans - this month, San Francisco unveils its next holistic, healthy, and harmonious lifestyle destination: The Island Earth Farmer’s Market and Community Exchange. Located on the ground floor of the Metreon Mall, the market will house more than 160 vendors. Comprised of local farmers and artisan craftsmen known for their natural growing processes and unique regional taste, the produce is guaranteed to be fresh and delicious. And not only is the food home-grown, but the proceeds will also benefit the community. The Market believes that “what is spent locally stays local,” and actively supports social and community programs that promote higher standards of living. Its opening day was on May 8th and there was a Grand Opening Harvest Bash, complete with food and wine tasting, games, music, and a fresh oyster bar! Check out their website:

www.islandearthfarmersmarket.org

Remembering my time in Italy

2009-05-10T03:06:00.000-07:00

Not being able to sleep tonight, because of my thoughts of Italy. Have you ever experienced a place that moved you through the connection you made through the people you met, the food you ate, the wine you drank, that came from the earth and hands of the people that currently live and lived there for many years before you were even born. My heart hurts when I think of places like that. Italy was one of those places for me.

The little town of Greve makes my heart yearn, because I can't get that exact experience unless I go back there. Even pictures and memories aren't enough.

From the farmhouse we lived in for two weeks, the vineyards that surrounded the house, the wine and food we bought from the little market in the little town of Greve and the couple we got to know at the market, that sold us the wonderful produce, wine, cheese, bread, truffles, etc.

I guess I will need to start saving money.

KCC Students take the ACF Western Championships

2009-05-07T19:35:00.000-07:00

Six students from Kapiolani Community College's Culinary Program won the Gold in Seattle last month in the ACF Western Competition - American Culinary Federation. Winning the Gold says alot of our culinary program here in Hawaii and also about the talents coming from Hawaii. CONGRATULATIONS!!!

They will be going to Florida in July to compete in the finals and they need your help to get there. This is like the Final Four of college basketball. Please look out for little fundraiser lunches and dinners they will be doing to raise money for the trip and also for practice sessions to get constructive feedback from the public.

Here is a link of their experience in Seattle: http://www.khnl.com/Global/story.asp?S=10234012

TTT - third Tuesday @ Tango

2009-05-07T13:09:00.000-07:00

Hey Friends and Followers,

Tango is starting a new wine tasting on the third Tuesday of every month. Here is a sneak preview of May 19th's menu:

TANGO

Presents

“ T T T “

Third Tuesday at Tango

Chef Goran’s Wine Pairing Dinner

Tuesday, May 19^th 6:30pm

MENU

Trio of Swedish Gravlax with Crispy Skin

Garlic Shrimp with Lemon and Caper Berries

Seared Scallops with Tapenade

Monkey Bay, Sauvignon Blanc 2007 ( New Zealand ) 6 oz.

Duck Confit with Hamakua Mushroom Risotto

Blackstone “ Rubric “ 2006

Sonoma Reserve

(Cabernet Blend) 6 oz.

Strawberry Mango Crumble with Cinnamon Ice Cream

Inniskillin Ice Wine ( Canada) 2 oz.

$35.00 plus Tax and Tip

Limited Seating- Reservations confirmed by Credit Card (593-7288)

What is a purslane?

2009-05-07T02:39:00.000-07:00

Purslane is a vegetable.

With a mild, sweet-sour flavor and a chewy texture. Its reddish brown stem, creeps along the ground. The stalkless leaves are paddle shaped and as large as a pinky. It is a succulent, sprawling plant of lawns and a great ground cover.

Town has been serving purslane since their opening 4 years ago, as a great salad addition. Town gets their purslane from Ma'o farms and also from their own garden.

Let us persuade you to taste purslane.

Wine Down Wednesday @ town - May 6, 2009

2009-05-07T02:12:00.000-07:00

"Sauvignon Blanc & Zinfandel"
with John Behler of Johnson Bros.

Whitehaven 2008 Sauvignon Blanc - Marlborough, New Zealand - A classic loaded with citrus yet nicely balanced with plenty of fruit. (Natalie's view - grassy, bittermelony, but not bitter, green)
paired with cardoon gratin (see my "what's a cardoon blog?")

Peju 2008 Sauvignon Blanc - Napa Valley, California - A perfect example of a warmer growing climate wine, richer fruit tones yet also well balanced acidity, because of excellent vineyard conditions. (Natalie's opinion - citrusy, light, bright, piquant - I would purchase for a hot summer night dinner)
paired with MA'O purslane, feta, mint (see my "what's a purslane blog?")

Di Aire 2008 Primitivo - Shenadoah, California - Primitivo and Zinfandel have nearly the identical genes, but there are some subtle differences. Primitivo tends to have smaller clusters and berries, which translate to more intense flavors. (Natalie's opinion - dark black/blue berries, juicy, grapey - my favorite for the evening. Reminded me of an Amarone wine.)
paired with pappardelle bolognese (made with Kulana beef, veal, and pork

Storrs Rusty Ridge Zinfandel - Santa Cruz, California - due to the rugged terrain of the Santa Cruz Mountains, these zin vines yield very little fruit per plant, which results in very intense, concentrated flavors. (Natalie's opinion - very tanniny, dark berries, not as juicy as Di Aire, my second favorite tonight)
paired with 5 spice duck buns

Next week's wine expert will be Mark Lloyd - old vines vs. new vines - Molnar Vineyards.

What is a cardoon?

2009-05-07T02:01:00.000-07:00

Is it a vegetable or a weed? It is both.

At "wine down wednesdays" @ town we had a food pairing with a Whitehaven Sauvignon Blanc from New Zealand, that was a cardoon gratin as our first tasting of 4 wines and 4 food pairings.

A thistle plant grown in town's garden, looks like a celery stock (without it's leaves), but tastes like an artichoke heart. This preparation style was very tasty and paired perfectly with the earthy grassy green tasting wine.

The chefs at town made the cardoon in the gratin style, layers of cardoon with butter and cream, topped with an herbed crumbed mixture.

Cinco de Mayo Dinner @ Chai's Island Bistro

2009-05-06T20:14:00.000-07:00

A couple of friends and I wanted to stay away from the crowds of tequila drinking and Cinco de Mayo celebrating crazy people, so we had dinner at Chai's Island Bistro. I had not been there since they opened several years ago, so it was like being there for the first time.

Tuesday nights entertainment is Robert Cazimero, my good friend, and my pet name for him is "Ring". I am "Ning". That is a whole other story. So that is great in it self.

I always thought it was Thai cuisine, but I was corrected, it is Asian Fusion - same thing!!! I started my meal with a Margarita on the rocks with no salt - okay I had to have something Mexican because of the day. It was very good and our waiter was very attentive.

For a starter, we all shared a combo appetizer platter - shrimp with kataifi, crab cakes and seared ahi. All good, but your usual island flare. Nothing really tickled my taste buds. Then I had the Smoked Duck Breast Carpaccio Salad with Tangerine Vinaigrette, which I enjoyed because of the fresh island greens and vinaigrette - very light and refreshing.

For my entree, I had the Chilean Sea Bass w/ Lobster Cream Sauce on a bed of butternut squash & zucchini linguine and listed on the menu as a good low carb selection. The bass was seared crispy with little seasoning on a bed of the shredded squash mixture (like spaghetti) in a bath of lobster sauce with coconut milk and butter (it listed it as cream, but it tasted like coconut milk and butter). It was so light and decedent at the same time. Oh my, it was delicious. I am going to try to recreate it at home. The lobster was not that evident, but that was okay because the combination of the fresh bass, crispy bass and the sauce and vegetables, was perfectly matched. I believe there was some red curry in that sauce. I would go back to have it again.

I went on their website and they have daily coupons for you to use on your visits...you need to check it out.

Overall Rating - 4

What is a chayote?

2009-05-06T02:06:00.000-07:00

Is it a squash or is it a fruit? It might be both!!!!

Monday night, May 4th, my friend Bill cooked dinner. He made a Filipino stew, similar to Pork Gisantes in taste, but with boneless chicken and chayote (Bill calls it Portuguese Squash). It grows on his lattice as a vine and bares fruit like it was going out of style. Chayote tastes like a cross between a cooked green papaya and a long green squash - I love it. On the vine, it looks like the flower plant in "little shop of horrors", with lips and all.

Bill had strips of fresh garlic, ginger and strips of yellow sweet peppers, fresh diced tomatoes, cubes of chicken and chayote. And all he used for seasoning is salt and pepper. It tasted like there was pimenton in it, but Bill said that the peppers give it that taste.

What comfort food - the combination of peppers, ginger, garlic, tomatoes, chicken and chayote was heavenly and mouth watering. I could not stop eating the stew, so i had to finally walk away from the table.

I took some chayote home and I will let you know what I do with it. Check out this website - http://www.gourmetsleuth.com/chayotes.htm#Grow%20Your%20Own

JJ Dolans - great place for a beer and pizza

2009-05-03T16:14:00.000-07:00

I was invited to my friends birthday party and it was at JJ Dolan's in Chinatown. I never heard of this bar before and had to ask a couple of friends. JJ Dolan's opened their doors in November and located on Bethel Street, across the street from Bethel Street Gallery, with the cross street being Pauahi Street.

What a great find. They are the people from Murphy's Bar and Grill on Nuuanu Avenue. It's a local Irish bar with tasty thin crust pizzas and televisions. The pizza menu has predesigned pizzas or build your own. Their red and white pizzas have very tasty seasoned sauces. We had several different ones, but my favorite one had three types of cheeses and anchovies on olive oil with Italian herbs. I am not a beer drinker, but my Guinness was the best pairing for the pizza. Their hours are late, so this is a great place for a late night dinner or snack.

The one thing missing from this meal was a fresh green salad and they do not have any on the menu. The only solution for that is add spinach to your pizza combination.

I'll be back very soon.

Tango contemporary cafe - May 2, 2009

2009-05-02T17:32:00.000-07:00

The weekend is my breakfast indulgence part of the week, so today was Tango. They started a new menu yesterday and I wanted to be one of the first ones for the new breakfast menu.

I had the Florentine Benedict with a side order of turkey sausage. Yes, I wanted my favorite items together - eggs, spinach and turkey. It was lovely and tasty. I think they have the best hollandaise sauce in town, fluffy and not overpowering.

But I wished I had ordered what someone else was eating, the "Loco Moco" Benedict. Please read my press release below for a better description of it and other new menu items.

I am putting Tango as one of my favorite breakfast places! It will come after Hau Tree Lanai and Kahala Hotel's Plumeria Cafe buffet.

New menu at
Tango contemporary cafe
Starts May 1st

HONOLULU, HAWAII (May 1, 2009)—Chef Görnan adds new menu items and favorite recipes from his past repertoire at the Hawaii Prince Hotel. Tango’s menu is a wonderful mixture of European delights, local faire, and culinary brilliance with a very affordable price tag.

Some of the new menu items include:
• For breakfast – “Loco Moco” Eggs Benedict. It’s not what you think, it’s tender and glazed juicy braised beef on two formed circles of fried rice, perfectly poached eggs stacked on top with hollandaise sauce. That’s what you call “broke da mouth” with Finnish style for $9.50.
• For lunch – a new menu of daily specials Monday through Friday – the Wednesday daily special is Scallops and Shrimp in Lobster Cream – “this was a huge hit when he used to make it at the Prince”, says owner Tami Orozco, and it’s only $12.50.
• For dinner – Mustard Herb Crusted Rack of Lamb with roasted garlic thyme jus and onion mashed potato – the lamb melts in your mouth with crusted flavors of herbs for $23.50.

Tango contemporary café takes a minimalist approach in both it’s décor and menu. Large Marimekko Unikko panels — which are classic Finnish floral fabrics, a tribute to Streng’s heritage — line one side of the wall; whimsical globular pendant lights draw attention to the vertical height of the room; and faux birch trees and reeds divide the dining area down the middle. Stained picnic tables and upholstered benches can be found on one side and a long banquette with two-top tables on the other. The space and decor work harmoniously.

Streng takes the same less-is- better approach with the menu. He keeps it simple. Nothing complicated. Nothing intimidating. And all of it understandable.

As a member of the elite Hawaiian Island Chefs, Streng understands the importance of using fresh local ingredients and having the flavors stand for themselves.

Tango will have your taste buds dancing and your wallet singing.

Tango contemporary café
at the Hokua
1288 Ala Moana Blvd., Suite 120
Honolulu, Hawaii 96814
Phone: 593-7288
www.tangocafehawaii.com

Breakfast : Monday - Friday, 7 am - 10 am;
Sat & Sun, 8 am - 10:30 am
Lunch : Daily, 11 am - 4:30 pm
Dinner : Daily, 5 pm - 9:30 pm

Nordstrom Cafe for Lunch - May 1, 2009

2009-05-02T17:20:00.000-07:00

I had to drop something off at Ala Moana Shopping Center for work and decided to grab a bite for lunch at the Nordstrom Cafe.

I had the tomato basil soup and a turkey and avocado panini sandwich. Yes, a larger than usual lunch, but I was hungry. I took my lunch back to my desk at work and opened my cup of soup. The fragrance of basil and roasted tomatoes lifted from my paper cup - WOW. Delicioso tomato soup, not thickened with heavy cream but tomatoes. The parmesan crisp bread that comes with the soup is like a thick potato chip with cheese on it - yummy. Simple, but oh so good.

My panini sandwich was made with thin sour dough bread filled with generous amounts of avocado, slices of roasted turkey, tomatoes, swiss cheese and a seasoned dressing, grilled on a panini grill. That was ono and it so hit the spot. It came with potato chips, which I ate, but wish it was a green salad instead. Nordstrom Cafe will be a new addition to my current lunch place list. So whenever you are at the Ala Moana Center for lunch to to Nordstrom.

Wine Down Wednesday @ town - April 29, 2009

2009-04-30T12:20:00.000-07:00

Here is last night's menu of beers -

Christoffel Bond Pilsner (Netherlands) w/ goat cheese en carrozza

Mikkelier Monk's Brew Trappist (Belgium) w/ ham on rye, pickles

Ballast Point Big Eye I.P.A. (San Diego) - taleggio burger, fries

La Choulette Framboise (France) - chocolate panini

I was not present, but heard that it was interesting and an eye opening tasting. Thank you Donato!

I hear next week's tasting will be ABC wines - no Chardonnay or Cabernet Sauvignon.