The eggplant recipe is adapted from the 1994 "The Farmer's Market is Cookin'" recipe book, authored by Sandy Knies Foley Bonk.
1 eggplant (BI)
3 garlic cloves minced
1 large heirloom tomato (BI - real beauties from Aurora at the Hilo FM)
Chevre (Puna Goat Farm - I used one of their flavored varieties, Tomato Chive)
oil for sauteeing (non-local)
Slice eggplant 1/4 inch and grill in saute pan in a bit of oil. In the leftover oil, cook garlic. Mix with chevre. In a baking pan, layer tomatoes also sliced 1/4 inch, eggplant, and a dollop of chevre. This can also be topped with tomato sauce. Bake for 25 minutes in a 350 degree pre-heated oven.
Wednesday, July 30, 2008
July 30th
Breakfast was again, sorry this is so repetitive, eggs with onions/hamakua mushrooms. Lunch was spicy tuna poke over asian salad: This is a very simple salad made even easier with Suisan's lovely spicy tuna poke. The salad is napa cabbage (BI), green onions (BI), carrots (BI) and avocado (BI). The dressing is wasabi (non-local), lemon juice (BI), vinegar (non-local), sugar (Maui), toasted sesame oil (non-local) and calamansi lime juice (BI).
Dinner: Garlic Aku in Ti Leaf
(post baking, closed)
When served open:
I grilled some Maui onions with garlic till they were caramelized and then spooned them on some fresh aku from Suisan. The ti leaves were cut from the back yard and then wrapped and tied around the fish, cooked at 400 degrees for about 20 minutes. Super Duper ONO!
Dinner: Garlic Aku in Ti Leaf
(post baking, closed)
When served open:
I grilled some Maui onions with garlic till they were caramelized and then spooned them on some fresh aku from Suisan. The ti leaves were cut from the back yard and then wrapped and tied around the fish, cooked at 400 degrees for about 20 minutes. Super Duper ONO!
Dessert July 29
This is SINFULLY good
Carmelized Red Cuban Bananas
2 or 3 Cuban bananas (BI)
3 T butter (non-local)
3 T honey (BI)
1 t vanilla (BI)
dash salt (BI)
Peel and cut the bananas into 1/4 inch slices. Heat the remaining ingredients in a saute pan over low-medium heat. Cook the bananas about 4-5 minutes per side, or until they begin to carmelize. Once we are off the "diet", we will serve this over ice cream but it is really marvelous as is.
Carmelized Red Cuban Bananas
2 or 3 Cuban bananas (BI)
3 T butter (non-local)
3 T honey (BI)
1 t vanilla (BI)
dash salt (BI)
Peel and cut the bananas into 1/4 inch slices. Heat the remaining ingredients in a saute pan over low-medium heat. Cook the bananas about 4-5 minutes per side, or until they begin to carmelize. Once we are off the "diet", we will serve this over ice cream but it is really marvelous as is.
Tuesday, July 29, 2008
Dinner July 29
Steak Salad with Hawaiian Lemon Pesto Dressing
1 pound round eye steak (BI)
3 cloves garlic (non-local)
1/2 C soy sauce (non-local)
salt/pepper
1 large bunch basil (BI)
1/4 C coconut oil (non-local)
Juice of 2 lemons (BI)
salad greens (BI)
Marinate the steak for a couple of hours in the garlic, soy sauce and salt/pepper. Use a food processor to blend the rest of the ingredients for dressing. Sear steak quickly on each side. Let rest, and slice on top of salad greens. Top with dressing.
1 pound round eye steak (BI)
3 cloves garlic (non-local)
1/2 C soy sauce (non-local)
salt/pepper
1 large bunch basil (BI)
1/4 C coconut oil (non-local)
Juice of 2 lemons (BI)
salad greens (BI)
Marinate the steak for a couple of hours in the garlic, soy sauce and salt/pepper. Use a food processor to blend the rest of the ingredients for dressing. Sear steak quickly on each side. Let rest, and slice on top of salad greens. Top with dressing.
Breakfast and lunch July 29
Breakfast: Omelette with onions and hamakua mushrooms.
Lunch: the last of the pot roast.
Lunch: the last of the pot roast.
July 28
We had the very last of the curry this morning, mixed with some scrambled eggs, for breakfast. Lots of pot roast so this was lunch. Snacked on coconut strips (BI), lychee, and mango. Ahhh - mango season!
Dinner: Grilled Ahi with Chevre Stuffed Mushrooms
served with sweet mashed potatoes and water apples
These mushrooms were delicious and the idea came straight from Chong Kim from Hamakua Mushrooms. She and I were chatting at the Hilo FM at the Hamakua Mushroom booth when she told me how she will core their large oyster mushrooms and then bake. The coring was a little tough with the smaller mushrooms but do-able. I baked them for about half an hour at 375.
The ahi was salted/peppered and flash grilled. Sweet potatoes were cooked in the micro whole and then seasoned with salt/pepper and a bit of butter.
Dinner: Grilled Ahi with Chevre Stuffed Mushrooms
served with sweet mashed potatoes and water apples
These mushrooms were delicious and the idea came straight from Chong Kim from Hamakua Mushrooms. She and I were chatting at the Hilo FM at the Hamakua Mushroom booth when she told me how she will core their large oyster mushrooms and then bake. The coring was a little tough with the smaller mushrooms but do-able. I baked them for about half an hour at 375.
The ahi was salted/peppered and flash grilled. Sweet potatoes were cooked in the micro whole and then seasoned with salt/pepper and a bit of butter.
Locovore Brunch! July 27
The Slow Food Movement had a lovely locovore brunch at Huli Sue's today - local fish, mushrooms, jams, baked goods; it was GREAT. And nice to have someone else cook for a change! :)
Dessert July 26
Pumpkin Pie with Macadamia Nut Crust
2 C cooked pumpkin (BI)
3 eggs (BI)
1 1/2 t pumpkin pie seasoning (non-local)
dash salt (BI)
6 oz mac nuts chopped (BI)
1/2 C cooconut flour
For the crust, use a food processor to blend the mac nuts, flour and one egg. Press into a 10 inch pie crust. Blend the rest of the ingredients and fill the pie tin, baking for about 1 hour at 350.
2 C cooked pumpkin (BI)
3 eggs (BI)
1 1/2 t pumpkin pie seasoning (non-local)
dash salt (BI)
6 oz mac nuts chopped (BI)
1/2 C cooconut flour
For the crust, use a food processor to blend the mac nuts, flour and one egg. Press into a 10 inch pie crust. Blend the rest of the ingredients and fill the pie tin, baking for about 1 hour at 350.
Monday, July 28, 2008
Dinner July 26 -- cheating a bit on this one
Pork Roast with Root Vegetables
It's Marcus' birthday today so we splurged a bit and indulged in pork from Oahu. My understanding is that there is one remaining hoggery in Ka'u but that it's difficult to find their meat. Otherwise, you must find a pig hunter for BI pork.
This is a straight-forward crock pot recipe and you can play around with the vegetables. I used tapioca (a bit stringy for my taste), new red potatoes, carrots and onions. For seasoning, I used a quart packet of marinara I had prepared ahead (see recipe July 4) and some additional salt/pepper, Worcestershire and bay leaves. I left this in the crock pot on low for about 8 hours.
It's Marcus' birthday today so we splurged a bit and indulged in pork from Oahu. My understanding is that there is one remaining hoggery in Ka'u but that it's difficult to find their meat. Otherwise, you must find a pig hunter for BI pork.
This is a straight-forward crock pot recipe and you can play around with the vegetables. I used tapioca (a bit stringy for my taste), new red potatoes, carrots and onions. For seasoning, I used a quart packet of marinara I had prepared ahead (see recipe July 4) and some additional salt/pepper, Worcestershire and bay leaves. I left this in the crock pot on low for about 8 hours.
Friday, July 25, 2008
Dinner July 25
Coconut Curry Fish
2 onions (Maui)
2 T coconut oil (Island Harvest)
3 cloves garlic (non-local)
1 T curry powder (non-local)
1 t freshly grated ginger (BI)
3-4 basil leaves, finely chopped (BI)
2 T "Thai Spice" (this is purchased prepared from Guinea Grass Farms at the Hilo FM. It has finely chopped lemongrass, galangal, kaffir lime leaf, garlic and chili pepper, all BI)
1 C coconut milk (BI, made from scratch. For instructions on how to make the milk, go here: http://www.thenaughtyvegan.com/coconut.htm
3 bell peppers (BI) - preferably different colors
1 lb Naigari (Suisan)
Stir fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add curry and ginger and stir fry for about 5 minutes.
Add the fish and carefully fry each side for a 2/3 minutes. Add coconut milk and cook until done. Stir in basil right before serving. If you want it thicker, use a cornstarch slurry. Served with rice (non-local).
2 onions (Maui)
2 T coconut oil (Island Harvest)
3 cloves garlic (non-local)
1 T curry powder (non-local)
1 t freshly grated ginger (BI)
3-4 basil leaves, finely chopped (BI)
2 T "Thai Spice" (this is purchased prepared from Guinea Grass Farms at the Hilo FM. It has finely chopped lemongrass, galangal, kaffir lime leaf, garlic and chili pepper, all BI)
1 C coconut milk (BI, made from scratch. For instructions on how to make the milk, go here: http://www.thenaughtyvegan.com/coconut.htm
3 bell peppers (BI) - preferably different colors
1 lb Naigari (Suisan)
Stir fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add curry and ginger and stir fry for about 5 minutes.
Add the fish and carefully fry each side for a 2/3 minutes. Add coconut milk and cook until done. Stir in basil right before serving. If you want it thicker, use a cornstarch slurry. Served with rice (non-local).
Thursday, July 24, 2008
Breakfast July 25
Stuffed Frittata Rolls
You can really put anything inside this frittata roll. It just so happens that I had extra ricotta/shiitake stuffing leftover in the fridge so that's what I used as a filling. For the frittata:
3 large eggs (BI)
1 tablespoon minced fresh Italian parsley (BI)
salt/pepper
Whisk ingredients until frothy. Heat 1/2 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas. Place frittatas on work surface. Divide whatever filling you are going to use, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.
You can really put anything inside this frittata roll. It just so happens that I had extra ricotta/shiitake stuffing leftover in the fridge so that's what I used as a filling. For the frittata:
3 large eggs (BI)
1 tablespoon minced fresh Italian parsley (BI)
salt/pepper
Whisk ingredients until frothy. Heat 1/2 teaspoon oil in 8-inch skillet over medium-high heat. Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer. Cook until eggs are set and lightly browned on bottom, about 45 seconds. Turn frittata over and cook until set and slightly golden, about 30 seconds. Transfer to plate. Repeat with remaining egg mixture and oil for a total of 3 frittatas. Place frittatas on work surface. Divide whatever filling you are going to use, spreading out to edges. Roll up each frittata jelly-roll style. Wrap frittatas individually in plastic. Chill overnight. Unwrap frittatas. Cut on diagonal into 3/4-inch-thick slices. Serve chilled or at room temperature.
Dinner July 24
Tuna Burgers
1 lb ahi tuna (Suisan)
3-4 basil leaves (BI)
1 T wasabi (non-local)
1 large red bell pepper (BI)
1 small maui onion (Maui)
salt/pepper
Grind everything together in a food processor and cook as you would a regular hamburger. We had some lovely poi rolls left over brought by dinner guests the other night so we used those to complete the burger. Served with some grilled Hamakua mushrooms.
1 lb ahi tuna (Suisan)
3-4 basil leaves (BI)
1 T wasabi (non-local)
1 large red bell pepper (BI)
1 small maui onion (Maui)
salt/pepper
Grind everything together in a food processor and cook as you would a regular hamburger. We had some lovely poi rolls left over brought by dinner guests the other night so we used those to complete the burger. Served with some grilled Hamakua mushrooms.
Tuesday, July 22, 2008
Breakfast and lunch July 24
Breakfast: eggs with onions and mushrooms.
Lunch: leftover stuffed peppers
Lunch: leftover stuffed peppers
Dinner July 23
Ricotta and Shiitake Stuffed Sweet Peppers
3 Onion chopped (Maui)
6 garlic cloves minced (non-local)
1 lb Ground Beef (BI)
1 lb shiitake mushrooms chopped (Hamakua Mushrooms)
1 C chopped new red potatoes (BI)
4 large sweet peppers (BI)
16 ounces ricotta (Puna Goat Farm)
Worcestershire sauce, salt and pepper to taste
Saute garlic and onion. Add ground beef and mushrooms and cook until done. Add potatoes and cook until softened. Cut tops from peppers and remove inner seeds and white flesh. Fill with mixture and replace tops. Bake at 350 for 1 hour.
Tonight's side dishes were: superb poi rolls courtesy of our dinner guests - thank-you! as well as a broccoli spinach stir fry and salad. Dessert: figs from Akaka Falls and white pineapple (BI).
3 Onion chopped (Maui)
6 garlic cloves minced (non-local)
1 lb Ground Beef (BI)
1 lb shiitake mushrooms chopped (Hamakua Mushrooms)
1 C chopped new red potatoes (BI)
4 large sweet peppers (BI)
16 ounces ricotta (Puna Goat Farm)
Worcestershire sauce, salt and pepper to taste
Saute garlic and onion. Add ground beef and mushrooms and cook until done. Add potatoes and cook until softened. Cut tops from peppers and remove inner seeds and white flesh. Fill with mixture and replace tops. Bake at 350 for 1 hour.
Tonight's side dishes were: superb poi rolls courtesy of our dinner guests - thank-you! as well as a broccoli spinach stir fry and salad. Dessert: figs from Akaka Falls and white pineapple (BI).
Breakfast and Lunch July 23
A simple breakfast of leftover mango pancakes and fruit. Lunch was the very last of the Indian Stew. I picked up a beautiful Star Apple at the Farmer's Market today - it was juicy and sweet with almost a plum-like essence. We gobbled it down before we could take a picture...next time!
Dinner July 22
Grilled Marlin with Kale/Shiitake/Potato side dish
served with delicious white pineapple (BI) that is SO in season right now!
2 marlin steaks (Suisan)
1 lime (or several Key limes) (BI)
2-3 T of Bragg's (non-local)
2 cloves of garlic, finely minced or ground into paste (non-local)
1 t ginger, finely minced or ground into paste (BI)
1 t toasted sesame oil (non-local)
Mix all ingredients but marlin. Marinate the marlin in the mixture, refrigerated, at least 4 hours (I did 24 hours). Heat cast iron skillet or saute pan and grill each side for about 5 minutes on medium high heat.
For the side dish, I sauteed garlic and onion (both non-local) till onion was translucent. Added sliced new red potatoes (BI), and after they began to soften, added about 10 kale leaves (BI) till cooked to desired done-ness. Braggs's for seasoning to taste.
served with delicious white pineapple (BI) that is SO in season right now!
2 marlin steaks (Suisan)
1 lime (or several Key limes) (BI)
2-3 T of Bragg's (non-local)
2 cloves of garlic, finely minced or ground into paste (non-local)
1 t ginger, finely minced or ground into paste (BI)
1 t toasted sesame oil (non-local)
Mix all ingredients but marlin. Marinate the marlin in the mixture, refrigerated, at least 4 hours (I did 24 hours). Heat cast iron skillet or saute pan and grill each side for about 5 minutes on medium high heat.
For the side dish, I sauteed garlic and onion (both non-local) till onion was translucent. Added sliced new red potatoes (BI), and after they began to soften, added about 10 kale leaves (BI) till cooked to desired done-ness. Braggs's for seasoning to taste.
Breakfast and Lunch July 22
It is a beautifully rainy day today - much needed after the dry, sunny summer we've been having.
Breakfast was left over mango pancakes with lilikoi syrup (from yesterday) and lunch was leftover stew. I think it has improved over the last couple of days -- the flavors have married.
Breakfast was left over mango pancakes with lilikoi syrup (from yesterday) and lunch was leftover stew. I think it has improved over the last couple of days -- the flavors have married.
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