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April 2012

What Is It and How Do You Eat It Spring 2012

Hearts of Palm

Heart of Palm is the tender edible point at the growing tip of the Peach palm and is considered a very exotic gourmet product. Originally from Central and South America, the Peach palm is a renewable and sustainable resource because it continues to produce new edible shoots; meaning harvesting doesn’t harm the mother plant.

With a unique, clean, slightly sweet flavor and a perfect texture, it’s a favorite ingredient of many top chefs.

Nutrition wise it’s also a winner having generous amounts of magnesium, iron and potassium.  We are lucky enough to have Wailea Agriculture Group on Hawai’i Island who will ship fresh hearts of palm to your door. There is a minimum of 10lbs for commercial use but they also offer a gift box (contact them for the current price. Their website is full of interesting information as well as tasty recipes. They will take phone, or email orders.… Read More

Charred Hearts of Palm, Red Quinoa Salad, White Balsamic Vinaigette


Yield: approximately 8 servings

2 cups red quinoa, toasted, blanched, rinsed

¼ cup sunflower seeds, raw

¼ cup pumpkin seeds, raw

½ cup heart of palm, raw, small dice

½ cup orange bell pepper, small dice

½ cup red onion, small dice

½ cup ripe pomelo flesh, crumbled

1 tablespoon tarragon, chopped

1 tablespoon chives, thinly sliced

1 tablespoon Italian flat-leaf parsley, chopped

2 teaspoons organic mesquite, raw, ground

1 tablespoon Hawaiian red Alea sea salt

2 teaspoons freshly ground black pepper

1 lemon, zest and juice

1 lime, zest and juice

1 Clementine, zest and juice

3 tablespoons white balsamic vinegar

3 tablespoons extra-virgin olive oil

Ruby Red grapefruit segments (for garnish)

For the Salad In a medium-size sauté pan, toast the red quinoa dry over medium heat until lightly toasted. Gently simmer the quinoa in 3 quarts of water until tender, approximately 7–9 minutes; drain and rinse with cold water and drain again completely.… Read More

St-Germain Announces Fourth Annual Can-Can Cocktail Classic Winner


St-Germain and Edible Communities are pleased to announce Joseph Ambrose’s Peach Milk Fizz from Edible DC as the winning entry in the fourth annual Can-Can Cocktail Classic. Ambrose lives in Washington, DC, and bartends at the W Hotel there. As the national winner, he will receive an Edible Communities editorial profile as well as $10,000.

This year St-Germain partnered with Edible Communities to provide a new twist on their annual competition. St-Germain is an all-natural, artisanally produced liqueur made from wild elderflower blossoms that are handpicked by farmers during a four- to six-week blossoming season in the French Alps. Both St-Germain and Edible Communities support working with fresh ingredients and for this contest they challenged bartenders to develop an original cocktail recipe featuring St-Germain and seasonal ingredients from their local region. All ingredients used in Ambrose’s Peach Milk Fizz are locally grown in the Washington, DC, area.

Peach Milk Fizz

Collins glass

1½ ounces bourbon
1½ ounces smoked-peach milk punch
¾ ounce St-Germain
½ ounce simple syrup
1 egg white
4–6 nepitella leaves

Add all contents to shaker except leaves.… Read More

Mark Noguchi’s Sea Salad

Chef Mark Noguchi of He‘eia Kea Pier General Market & Deli loves to add a pop of salty moisture with a handful of ‘akulikuli tips, an ingredient few of his customers have ever experienced.  One day, for a TV photo shoot, he prepared a salad of ho‘io (fern leaf tips) and fresh local carrots with a knob of pa‘iai (unthinned poi) and a garnish of ‘akulikuli that remains on my Best Things to Cross My Lips in 2011 list. Here’s a low-fat, high-nutrition idea from Noguchi.

1 pound ogo or elephant ogo, washed, blanched and shocked

½ small onion, very thinly sliced

1 hot, red chili pepper (ni‘oi; Hawaiian pepper), finely minced

¼–½ pound cherry tomatoes, halved

2 cloves garlic, minced

Small handful of ‘akulikuli tips

White vinegar

Sherry vinegar


Combine seaweed, pepper and vegetables in medium bowl and toss. In a small bowl or measuring cup, combine vinegars and shoyu to taste.… Read More

Lomi Sea Asparagus

In the following recipe, the first Dr. Wenhao Sun created for the curious to try during tastings, salty sea asparagus takes the place of salt salmon in an Island favorite. If you want to add some toasted kukui nut/chili relish (inamona), do.

4 ounces fresh sea asparagus tips

4 ounces ripe tomato, chopped as for lomi salmon 1 ounce sliced sweet onion (Maui), broken into crescents Blanch and shock sea asparagus. Cut into 1-inch lengths. Soak in ice water for 30 minutes to an hour. In a medium bowl, toss together drained sea asparagus, tomato and onion and refrigerate, covered, for 1 hour before serving.

Makes 2 servings.

Variations: Sea asparagus may be used without blanching.  Cooked or dried shrimp may be added. Sliced cucumber may be used in place of onion.

Read More

Pickled Sea Asparagus

Most crisp sea vegetables lend themselves to pickling.  Wenhao Sun makes this simple sea asparagus pickle. Another option is to go the Japanese route and use a sunomono treatment (equal parts rice vinegar, shoyu and mirin or sugar) or tsukemono (with the addition of kombu seaweed in a sugarvinegar-water mixture) with ogo or sea asparagus.

4 ounces fresh sea asparagus

6 tablespoons white wine vinegar

6 tablespoons water

4 tablespoons sugar

1 hot, red chili pepper (ni‘oi; Hawaiian pepper), minced, or 1 teaspoon pickling spice

1 clove garlic, peeled

Rinse sea asparagus in cold, running water and drain. In a saucepan, bring vinegar, water and sugar to a boil; lower heat and simmer 15 minutes. In a sterilized pint canning jar, place garlic and pepper or spice. Pack sea asparagus tightly into jar.  Pour hot solution over, leaving ½ inch headroom. Seal the jar and process in boiling water bath 15 minutes (or refrigerate, and keep refrigerated even after use).… Read More

“Ahualoa to Waimea”


Rincon Farms Strawberry and Ahualoa Goat Cheese
Semifreddo With Macadamia Crumble and Spicy Hawaiian Chili

Pepper Flakes

Serves 4

For the semifreddo:

1½ cups strawberries, stems removed

2 teaspoons lilikoi juice

5 ounces sugar, divided

2 eggs

1 ounce whole milk

1 teaspoon vanilla extract

¼ cup Hawaii Island Goat Dairies goat cheese

¾ cup heavy cream

1.         Line a small loaf pan with plastic wrap, making sure to cover the sides.

2.         Purée the strawberries with the lilikoi juice and 1 tablespoon of the sugar.

3.         Fill the bottom of a double boiler with water and heat; in a bowl over the water, beat the eggs with the sugar, milk and vanilla.

4.         Continue beating for about 8 minutes, until the mixture thickens.

5.         Cool mixture and whisk in the goat cheese and all but ¼ cup of the strawberry purée.

6.         Beat the heavy cream until stiff peaks form and fold into the cheese and strawberry mixture.… Read More

“Hearts and Diamonds”


Ahi Sashimi, Big Island Tortilla Chips
Wailea Palm Heart Salsa and Wasabi Chimichurri

Serves 4

For the salsa:

½ cup tomato, diced

¼ cup Wailea hearts of palm, diced

¼ cup Pahala sweet peppers, diced

¼ cup sweet onion, diced

Lime, chili pepper and salt to taste

1.         Mix all ingredients and store in fridge up to 1 day ahead.

For the wasabi chimichurri:

¼ cup cleaned cilantro, chopped

¼ cup cleaned parsley, chopped

¼ cup scallion, sliced

1 teaspoon garlic, minced

2 tablespoon wasabi paste

1 tablespoon honey

Salt and pepper to taste

1.         Place all ingredients except salt and pepper into food processor and blend until smooth.

2.         Season with salt and pepper.

For the tortillas:

2 (12-inch) tortillas, cut into desired shape

1.         Fry tortillas until crisp and season with salt.

For the ahi:

8 ounces ahi, sliced thin



1.         Place ahi on one side of plate on a bed of cabbage.… Read More

“South East”


Roasted Hester Sweet Corn
with Pickled Hamakua Mushrooms 
Vine-Ripened Tomatoes and Truffle Oil

Serves 4

For the corn:

4 ears Hester sweet corn

1.         Roast corn in 400° oven for about 35 minutes.

2.         Clean off husk and hair.

3.         Cut kernels off cob.

For the pickled mushrooms:

4 ounces Hamakua mushrooms

1 ounce apple cider vinegar

1 ounce honey

1 bay leaf

4 peppercorns

1 sprig rosemary

white truffle oil to drizzle

salt & pepper to taste.

bread and sour cream for garnish

1.         Place all ingredients in a nonreactive sauce pot.

2.         Place over medium heat and bring to a boil.

3.         Once boiling, remove from heat and let cool.


1.         Cut tomatoes into desired size and place on plate.

2.         Arrange corn and mushrooms.

3.         Drizzle with white truffle oil and season with salt and pepper.

4.         Garnish with bread and sour cream.

Read More



Hapa Brown Ale–Braised Short Ribs
with Pahala Squash Roulade

and Ohelo Berry Gastrique
Serves 4

For the short ribs:

4 pounds bone-in Kulana short ribs

1 bottle Hapa Brown Ale

3 bay leaves

5 peppercorns

2 tablespoons garlic

1 onion, diced

1 carrot, diced

1 stalk celery, diced

1 clove garlic, smashed

6 cups beef broth

1.         Up to two days before cooking, toss ribs in beer, bay leaves, peppercorns and garlic.

2.         Refrigerate, turning in excess sauce twice each day.

3.         On the third day, season ribs with salt and pepper and coat with flour.

4.         Brown on all sides in oil, pork fat, or butter.

5.         In the same pan, brown the vegetables.

6.         Deglaze pan with beer and put everything into a 4-inch-deep braising pan.

7.         Cover with wax paper and foil and put into a 350° oven.

8.         Braise for 5 hours, turning ribs over every hour.… Read More