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July 2011

Strawberry-Rhubarb Galette

gallette

By John Cox

Serves 4

Dough
4 cups flour
2/3 pound butter
2 eggs
1 teaspoon sea salt
1 teaspoon lemon zest
2 tablespoons milk
1 tablespoon sugar

Gently mix all ingredients just until incorporated.

The less you mix, the better the texture will be.

Filling
2 pints of fresh strawberries, cut in halves
2 stalks of red field-ripened rhubarb, sliced into ¼- inch pieces
1 cup sugar
1 vanilla bean
2 tablespoons butter

Sauté the rhubarb with butter over low heat until soft. Add the halved strawberries and simmer until they begin to break down. Add the sugar and vanilla bean and cook until liquid reduces and glazes berries. Allow the mix to cool before forming tarts.

Roll the tart dough into 8-inch rounds. Place a spoonful of the cooled filling in the middle of each round. Fold the edges of dough up around the filling to form an open purse shape.… Read More

Kula Fields Strawberry Mac Nut Bread

nut_bread

Roxanne Tiffin of Kula Fields

1 pound fresh strawberries
3 1/8 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1¼ cups vegetable oil
4 local eggs, beaten
1¼ cups chopped macadamia nuts
1 Maui-grown vanilla bean, seeds scraped and reserved

Preheat oven to 350° F. (175° C.). Butter and flour two 9- 5-inch loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries.

Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in macadamia nuts and vanilla bean seeds. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out and cool completely.… Read More

Wilted Mao Farms Dandelion Greens Salad with Fried Ka Lei Egg and House-Cured Shinsato Bacon

bacon_sand

Serves 4

1 large handful dandelion greens
4 eggs
8 strips bacon
¼ cup breadcrumbs
¼ cup oven-dried tomatoes, cut into strips (can substitute sundried tomatoes)

Sherry Vinaigrette
1 cup olive oil
¼ cup sherry vinegar
Salt and pepper to taste

Place vinaigrette ingredients in a frying pan and warm.

Remove from heat, add dandelion greens and toss quickly; separate onto 4 plates.

Fry eggs to preference (sunny side up or over easy); place one egg on each salad.

Garnish with bacon and tomatoes.

Sprinkle breadcrumbs on top.

Read More

Tako Bruschetta with Ka Lei Soft-Boiled Egg Aioli

ka_lei

Serves 8

2 pounds fresh local octopus (known locally by its
Japanese name, tako)
2 quarts court bouillon
1 stalk celery, roughly chopped
1 onion, roughly chopped
½ fennel bulb, roughly chopped
2 bay leaves
1 lemon, cut in half
1 cup white wine
2 quarts water

Aioli
2 soft-boiled eggs
1 tablespoon Dijon mustard
Zest and Juice from 1 lemon
1 cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ cup fine herbs (dill, tarragon, chives, chervil, parsley)
1 baguette, sliced into 16 slices

Place court bouillon and tako in soup pot. Bring to a boil and immediately turn down to a simmer. Simmer approximately 1½ hours, until tako is knifetender.

Remove tako and chill.

To make the aioli, simmer the eggs covered in water for 6 minutes. Remove and place immediately in ice water. Peel.

Place all ingredients except olive oil in food processor and turn on.

Slowly drizzle in olive oil until you have a creamy mayonnaise- like texture.… Read More

Fresh Shinsato Farms Pork Roast

pork

1 fresh pork leg, boned and brined
4 Ho Farms tomatoes, chopped
1 pound Twin Bridge Farms Potato Medley
2 cups mixed olives (your choice)
1 cup herb mix, chopped (your choice from below)
Parsley
Oregano
Dill
2 tablespoons black pepper
1 cup garlic, chopped
1 quart pork stock
2 tablespoons rosemary, chopped
¼ cup olive oil
Salt

Brine
1 gallon water
1 cup brown sugar
¾ cup kosher salt

For the brine, place water, sugar a salt in a pot and bring to a boil. Immediately remove from heat and let cool.

Place pork leg in a container deep enough to cover with the brine. Cover with brine and refrigerate for 3 days.

Preheat oven to 350° F.

Rub inside of the pork leg with herb mixture and garlic and sprinkle with salt.

Tie with string or place in pan rolled as tightly as possible. Salt the outer layer of the leg.… Read More

Big Island Watermelon, Nalo Tatsoi and North Shore Feta Salad

watermelon_salad

Serves 4

4 cups watermelon, cubed
1 pint Ho Farms Tomato Medley (can substitute cherry tomatoes)
8 ounces Naked Cow Dairy feta, cubed
1 large handful tatsoi
¼ cup pepitas (toasted pumpkin seeds), (can substitute pine nuts)

Manoa Honey-Shallot Vinaigrette
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Manoa honey
1 shallot, chopped
Salt and pepper, to taste

For vinaigrette:

In a blender, combine all ingredients except the olive oil, turn on blender and slowly add olive oil.

Place half of the vinaigrette a salad bowl. Add tatsoi, watermelon and feta and toss lightly.

Divide among 4 plates and garnish with tomatoes and pepitas

Read More

A WINE ADVENTURE

wine

A quick trip to the local wine shop can prove to be anything but these days. Even the small shops seem to carry hundreds of different labels. I can recall many times when I would just stare at the shelf and wander the aisles for much longer than I really should, only to end up picking the same-old Chard or Cab that I always do.

Well … stop it! There are countries all over the globe making truly fantastic wines. Even all 50 states in the Union are now producing some great ones. Don’t get me wrong: There is no shame in enjoying a big Cabernet with a fat steak or a glass of chilled Chardonnay on a sunny afternoon picnic. But there is so much out there, varying degrees, with endless possibilities.

To set out on this seemingly daunting (albeit exciting) task, I think it is best to paint a very clear picture for maximum effect.… Read More

FROM WAI`ANAE TO WASHINGTON

healthier_tomorrow

Initiating a Healthier Tomorrow
BY JON LETMAN

One of the great ironies of Native Hawaiian and Pacific Islander communities in the United States is that, as a statistical population, they have gone from having one of the healthiest, most sustainable lifestyles to one of the least. One of the results of being dispossessed from their traditional roles as stewards of the land and sea has been a trend toward sharp declines in health for many in Native communities.

Among Kanaka Maoli (Native Hawaiians) and Pacific Islanders (P.I.), rates of Type 2 diabetes, heart disease, stroke, obesity, hypertension and certain types of cancer are higher than the U.S. population as a whole.

In recognition of this, and with the goal of helping improve the health of these communities, in 1999 the Clinton administration established the White House Initiative on Asian Americans and Pacific Islanders (AAPI Initiative). The initiative was renewed by President Bush until 2007, and most recently renewed by President Obama in 2009.… Read More

NOTABLE EDIBLES SUMMER 2011

Lana‘i

Every town should have a restaurant like Blue Ginger Café. Located in the heart of Lana‘i City, right off the only town square in Hawai‘i, the food is local and is all home-made, from saimin to loco moco and fresh fish and baked goods. Open seven days a week including holidays. Come eat and you will feel like ‘ohana (family). Blue Ginger Café, 409 Seventh St., Lana‘i City; 808-565-6363; http://www.bluegingercafelanai.com

Moloka‘i

Back in April, did you go to the Maui Ag Festival? We tasted locally raised shrimp that was so sweet and delicious—for weeks we were dreaming about these shrimp. So I decided to do some investigating. This led us to John Austin of Keawa Nui Prawn Farm, where he cultivates sustainable sweet shrimp. We suggest you visit them on Moloka‘i (www.keawanuifarms.com). If you are a chef or home cook and want these delicate delicious shrimp, call William at Maui Prime Fine Foods: 808-385-2192.… Read More

Letter of Aloha Summer 2011

As many of you may know, this has been a very exciting few months for Edible Hawaiian Islands and all of the Edible Communities organization. We have been honored with the prestigious Publication of the Year award by the James Beard Foundation. The Beard Awards are considered the Oscars of the food world, so we are extremely thankful to everyone who has contributed to our publication and we are extremely proud of all of you who support our mission, be it by spreading the word, advertising or subscribing. It all means a great deal to us. You can read more about this award on our website, www.ediblehawaiianislands.com

The next exciting announcement is that we have launched our iTunes app. You can download it and have all of our farmers’ market listings, links to all of our advertisers and restaurants, our Eat Local Dining Guide and, of course, our fine stories and mouth-watering recipes.… Read More

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