Currently browsing

October 2012

A World of Flavors

O`ahu offers cuisines for every taste

Anyone walking through a three-block section of O‘ahu’s Kaimuki business area could taste various ethnic foods for two weeks without having to make a repeat restaurant visit.

The up–and-coming east O‘ahu community is home to Italian, Mexican, Thai, Vietnamese, Japanese, French bistros, Greek diners, fine-dining eateries and a smattering of plate lunch wagons. 

This mix mimics the rest of O‘ahu, where the island’s cuisine is as tantalizing and unique as the many races and ethnicities of people who make up the “Gathering Place.”

O‘ahu likely is the only place in the world that has such a multitude of cuisines with individual exotic historical and cultural backgrounds. 

Hawai‘i’s plate lunches are as familiar to locals as the shaka sign, and most of the time automatically means there will two scoops of white rice and one scoop of macaroni salad. A plate lunch without question is a favorite “feel-good” fast-food tradition mostly served from mom-and-pop lunch wagons and neighborhood lunch counters.… Read More

Noble Chef Event to Support Culinary Education


“Celebrating the Harvest,” the 16th annual food and wine fund-raising gala presented by the Noble Chef, will feature the talented students and faculty of Maui Culinary Academy working alongside local celebrity chefs.

The Oct. 27 event begins with a reception at 5:30pm, followed by dinner at 7pm and and Dessert Extravaganza at 8:30pm, all at the Fairmont Kea Lani, Wailea, Maui.

The University of Hawai‘i Maui College is honored to host this prestigious event, highlighting the talents of students and faculty at Maui Culinary Academy while raising funds for scholarships, staff development and expansion of the culinary arts program.  Participating Noble Chef Mentorship Chefs include Chris Damskey of Amasia, Chris Galicinao of Four Season Maui Resort, Chris Kulis of Capische, Jojo Vasquez of Ritz Carlton Kapalua, Lyndon Honda of 100 Wines, Mark Ellman of Honu & Mala, Sheldon Simeon of Star Noodle and Wes Holder of Pulehu Italian Grill.

Participating MCA Chefs include Jake Belmonte, Jared Malone, Craig Omori and Kyle Kawakami.… Read More

What Is It and How Do You Eat It Fall 2012



Tree Tomatoes, tamarillo: A distant relative of tomatoes and eggplants, tree tomatoes may have been in Hawai`i since 1825. They are highly versatile for culinary use. They can substitue for tomatoes and be cut fresh in salads, served sweetened in desserts or added to spicy sauces. Chutney made with this fruit is highly valued in New Zealand and often served in place of tomato ketchup. West Hawai`i chefs have developed a number of recipes, curries and chutneys using the fruit.

Look for tree tomatoes at farmers’ markets and soon at local groceries and health food stores.

Read More

Tree Tomatoes

Read more about tree tomatoes on page 58.
Recipe By Paul E. Heerlein

Assistant Professor, Chef Instructor/Coordinator Culinary Arts Program Hawaii Community College
This is a great locavore alternative sauce for cranberry at Thanksgiving “Hawaiian style.”

1 cup white wine
1½ ounces ginger, julienne
1 cup passion orange juice
3 cups pineapple juice or lilikoi juice
Zest of ½ orange
½ teaspoon brown cloves
¼ tablespoon allspice
1 whole cinnamon stick
5 pounds of tree tomato (cut in half, scooped, juiced and strained)
1 pinch salt

In saucepan, add white wine and ginger and reduce by half.

Add all remaining items except tree tomato and reduce by half.

Add tree tomato and reduce to desired consistency.

Taste—may need a pinch of sugar (depending on ripeness of fruit)

Read More

Theadora Shares the Kitchen Fall 2012


Cupcakes and spaghetti pie for the holidays

One of the most wonderful treats  is to see a young child being allowed to help in the kitchen. If you have young children, during this holiday season share some time in the kitchen with them. Theadora is mixing cupcakes here; Williams-Sonoma has a great little cupcake pan that makes mini shapes.  They also have lots of holiday ideas for decorating the little gems.

Children are really happy to mix anything you put in a bowl; they are fascinated by the process, if allowed to join in. It’s also a great way to interest them in new foods. If you are making a lasagna or baked pasta, let them add the shredded cheese layer. When my children were little, we turned left over pasta into “spaghetti pie.” Basically, it’s a frittata with pasta added. The recipe basic is:

Add a little olive oil to an ovenproof pan on the stovetop, and then add:

Your leftover pasta

3 or 4 whipped eggs

Extra sauce if needed

Sprinkle the top with Parmesan or other Italian cheese.… Read More

Peppermint Pattie Brownies


Makes 16 brownies

1 pouch Ghirardelli Triple Chocolate
Brownie Mix
⅓ cup water
⅓ cup vegetable oil
1 egg
16 small Peppermint Pattie candies

Preheat oven to 325°.

Prepare 8- by 8-inch baking pan by lightly greasing or spraying with nonstick cooking spray.

Blend water, oil and egg in mixing bowl.  Add brownie mix and stir until moistened (about 40 strokes).

Take half the batter and spread in pan evenly.

Line up 4 rows of 4 Peppermint Patties on top of batter.

Then pour the rest of batter on top and spread to cover the Peppermint Patties.  Bake 40 minutes.

Cool completely in pan before cutting.

Cut with wet, sharp knife.

Tips: Do not over bake; fresh-baked brownies appear under baked but cool to doneness. Store in a tightly covered container. High Altitude: For each pouch add ¼ cup all-purpose flour and an additional 2 tablespoons water. For an elegant look pipe icing on top of each with pastry bag and a star tip.… Read More

Chocolate Peppermint-Covered Pretzels


Makes: 32 pretzels

1 (12-ounce) bag Hershey’s Special Dark chocolate chips
32 Rold Gold Tiny Twist pretzels
1 cup crushed peppermint candies

Crush peppermint candies in food processor, put in small bowl and set aside.

Melt chocolate in microwave in small bowl. Dip each pretzel in chocolate and let extra dip off. Sprinkle crushed peppermint on top. Lay on parchment paper–lined cookie sheets. Refrigerate until set. Serve

Read More

Flourless Chocolate Torte Soufflé


I learned this simple recipe from a great pastry chef, Claude Koberle at the Ma Maison Restaurant in Los Angeles, in the late ‘70s. It is a timeless recipe.

½ pound dark chocolate
¼ pound unsalted butter
5 eggs
5 ounces sugar
Fresh whipped cream, chocolate shavings
and ground espresso, for garnish

Heat oven to 300°. In a bain-marie, melt chocolate and butter.

Meanwhile, separate eggs. Add sugar to the yolks and mix for at least 60 seconds, until sugar is dissolved and mixture is ribbonlike. Beat egg whites until soft peaks form.

Butter a 10- by 2-inch round cake pan heavily so the cake will not stick and place it in the freezer for 15 minutes. Butter it again and place it back in the freezer.

Mix the chocolate mixture with the yolk mixture. Fold in egg whites gently.

Remove pan from freezer and place the mixture into the pan. Bake in oven for 1 hour and 10 minutes.… Read More

Wok Fried Opakapaka With Spicy Black Bean Sauce

1 (1½ -pound) whole opakapaka or red snapper, gilled, scaled and gutted 50%-50% mix of whole-wheat flour and semolina flour (enough for dredging)
4 cups soybean oil, canola oil or peanut oil, for deep-frying
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon minced onion
1 teaspoon fermented black beans, well rinsed for 1 minute under running water
Sambal (chili paste) to taste
¾ cup dry white wine
½ cup unsalted butter
¼ cup green onions

Using a small, sharp knife, score the fish into diamond shapes, spacing the cuts about 1 inch apart.

Dredge the fish in the flour mixture, shaking off the excess flour.

Heat the deep-frying oil in a wok to 350°.

Meanwhile, heat the olive oil and sesame oil in a large skillet over high heat. Add ginger, garlic, onion and black beans for 1 minute, then add sambal and wine.… Read More

Mala Caesar Salad

ceasar salad

For dressing:

1 egg yolk
2 tablespoons coarse-grain mustard
5 tablespoons fresh chopped tarragon, divided
4 garlic cloves, finely chopped
2 ounces ground Parmesan
1 tablespoon coarse-ground pepper
Juice of 2 lemons
6 whole anchovy filets
2 cups extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Place egg yolk, mustard, 4 tablespoons of tarragon, garlic, Parmesan, pepper, lemon juice and anchovy filets in a food processor and pulse until smooth.

Continue to purée and in a slow, steady stream add extra-virgin olive oil until dressing becomes thick. Add red wine vinegar and fold in 1 tablespoon tarragon. Add salt and pepper to taste.

To assemble salad: Have cleaned Romaine leaves chilled and dry. Grated Parmesan is essential to help the dressing stick to the leaves, so sprinkle liberally. Then add some dressing, just enough to coat the leaves. You can add croutons or, like we do at Mala, grilled flax seed toast.… Read More