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April 2010


Everyone talks about making homemade ice cream, yet so few actually take on the task. If you own an ice cream machine, pull it out and try my recipe. It’s chock-full of candied macadamia nuts and spices. I keep the insert bowl of the ice cream machine in the freezer all year round; ice cream is the best dessert and so impressive.

6 egg yolks
1/3 cup sugar
3 cups half and half or heavy cream
1 vanilla bean, split in half
1 recipe of Macadamia Nut Candy
(see recipe below)

Place 6 egg yolks with sugar in a medium bowl and whisk with an electric mixer until yolks are fluffy.

Place half and half or cream and the vanilla bean in the bowl of a double boiler over simmering water. When cream is warm, whisk in the egg yolk mixture and continue to whisk until the mixture is thick enough to coat the back of a spoon, about 15 minutes.… Read More


Makes 4 servings

This is a modern take on home fries and potato salad. I like to brown the potatoes on a stove-top grill pan. If you don’t own a grill pan,the potatoes can be easily grilled on a barbecue.

2 pounds Yukon Gold potatoes, cut in 6 wedges each
1 teaspoon salt
2 tablespoons olive oil
Ground black pepper, to taste

Parsley Pesto Sauce
1 large bunch fresh parsley leaves, stemmed and coarsely chopped
2 garlic cloves, peeled
2/3 cup olive oil
Salt and freshly cracked pepper to taste

Place potatoes in a medium pan with salted water to cover over a medium heat. Cook potatoes until slightly tender—about 10 minutes, depending on the thickness of the wedges. Do not over cook or potatoes will fall apart. Drain potatoes in a colander, place potatoes in a bowl. Season potatoes with 2 tablespoons of olive oil, salt and pepper to taste and set aside to cool.… Read More


This simple salad is lovely, especially in the spring when fresh herbs are at their best. Fresh tarragon has the strongest flavor and mint adds sweetness. Any type of basil works beautifully as well; Thai and purple are just a few of them. What I like most is how regal this salad looks, once stacked with the edamame and sliced mushrooms.

2 heads butter lettuce, washed and well dried
2 cups button mushrooms, thinly sliced

Carefully cut out the core from each head of lettuce and separate the leaves; discard any tough outer leaves. Place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner. Place in a large bowl with the sliced mushrooms.

Fresh Herb Vinaigrette:
1 large shallot, minced
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice
Salt and pepper to taste
¼ cup olive oil
1 tablespoon honey
1 cup edamame, shelled
2 cups mixed herbs, parsley, basil, mint, tarragon and chives, stemmed and finely minced

In a large salad bowl, place the shallot, vinegar, lemon juice and season with salt and pepper.… Read More


what is it & how do you eat it?


Eggfruit: Canistel (patutaria campechiana) Highest natural occurrence of Vitamin A, with high levels of carotene, B3 and other B vitamins. The flesh is the same color as the outside, and on the dry side. The taste is similar to sweet potatoes with maple syrup, or sweet mashed carrots.

To eat, it should be soft like and avocado, not mushy. You can spoon it out and eat straight away, or squeeze limejuice on it. The Internet shows up with recipes as varied as eggfruit-coconut bread to milk shakes. If you have a favorite way to eat eggfruit, send us an email,

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What’s Fresh Spring 2010

Fruit: Banana • Lime • Lychee • Liliko`i • Mango • Orange • Papaya • Pineapple

Vegetable: Bitter Melon • Beans • Chinese Cabbage • Celery • Cucumber • Daikon Eggplant • Ginger Root • Hearts of Palm Mushrooms • Taro



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Furlough Friday


What can the kids do?
By Lily Katz & CC

I live in Maui, Hawaii. Last year our state government started losing money so they decided to keep kids who went to public school home on Fridays to save money.They call it Furlough Fridays. Lots of parents are upset about it because they need to work and there is nowhere for their children to go. I’m lucky because my parents are smart and plan things before. Instead of watchingTV or playing video games my family decided to plant a garden.

I live across the street from the beach and it gets pretty windy. So we decided all together to plant the garden on the south side of the house. The land had a big hill and we didn’t use it much, so this area was a good place. First we dug up the grass and weeds.Then we built redwood planter boxes called raised beds.We used stainless steel so it wouldn’t rust.… Read More

Kaua`i Grill


Local style for the refined palate
By Jon Letman
Photos by Jon Letman

Don’t let the simplistic name fool you: Kaua‘i Grill is no smoky diner. In fact, it’s doubtful there is another restaurant with a better view (Hanalei Bay and Makana Mountain from 8 stories up), and the sleek ambiance (warm hardwood and brown leather) and varied menu (especially seafood) are scarcely matched on Kaua‘i.

The recently opened Kaua‘i Grill at the St. Regis Princeville Resort is the first Jean-Georges restaurant in Hawai‘i or, for that matter, the West Coast region. The renowned Alsatian chef is no stranger to exotic locales—Doha, Bora Bora and the Bahamas are on his dossier—but there must have been something special for the French chef with nine high-profile restaurants in New York (including one Michelin three-star ranking) to open on Kaua‘i, even during the depths of a grinding global recession.

For a chef whose name is usually preceded or followed with adjectives like “extraordinary” or “celebrated,” and who has a rapidly expanding empire of signature restaurants in New York, Paris, Shanghai and a dozen other global hot spots, it says something about his belief in the Hawai‘i food market that Jean-Georges Vongerichten set up shop in the Islands.… Read More

Lasting Catch


Sustaining Hawai`i’s fisheries
By Jon Letman

Alongside poi, there is probably no food more Hawaiian than fish. Catching and eating fish has occupied a central role in Hawaiian culture since the first Polynesian voyagers arrived. Traditionally, Hawaiians successfully managed fisheries that sustained populations that rivaled modern numbers even in an age when people in Hawai‘i were not importing 90 percent of their food. Hawaiians understood all resources were finite and implemented practices and customs that helped ensure healthy, sustainable fish populations for many generations.

But modern technology and fishing methods have evolved to the point where entire fisheries can be easily over harvested, even in the vast Pacific. A 2006 report published in the journal Science warned of a “global collapse” of seafood stocks and commercial fishing by 2048, giving real urgency to the question of responsibly managing dozens of unique fisheries, used by traditional, professional, amateur, subsistence and commercial fisherman.… Read More


Inspired by an invasive species exhibit, Ok came up with this recipe, which works well with the invasive gorilla ogo or other similarly thick, crunchy seaweeds.

1¼ cup sugar
¾ cup vegetable oil
2 eggs
2 cups puréed banana
2 cups finely chopped ogo
1 teaspoon lemon juice
2 cup flour
¼ teaspoon baking powder
1½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ground ginger
Optional ingredients: ¼ cup chopped nuts, ¼ cup shredded coconut,
½ cup raisins

Preheat oven to 350°.Mix sugar with oil. Stir in eggs until incorporated, then banana, then ogo and lemon juice. Sift all dry ingredients together. Fold in dry ingredients until just mixed and batter is free of flour clumps.

Pour into a greased and floured pan, and bake for about 1 hour, or until a skewer inserted into the center comes out clean.

(Note: This recipe also works well with puréed papaya or mango in place of banana.)

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1 pound cherry tomatoes
½ teaspoon Hawaiian or alae salt
1 handful limu
1 teaspoon chili water
1 small onion, thinly sliced
1 bunch green onion, cut into 1-inch sticks
2 teaspoons fresh ginger, minced

Cut cherry tomatoes in half. If limu is big or in chunks, rough chop it to break it up. Sprinkle salt and chili water over, toss and set aside while cutting other ingredients (this will allow the salt and limu to draw the juices out of the tomato).

Add onion, green onion and ginger. Toss with tomatoes and add more chili water or salt to taste.

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