ma'ona http://maona.net/ Hawai'ian: Satisfied after eating; to eat one's fill. en Copyright 2008 Mon, 28 Apr 2008 08:48:40 -1000 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification BBL Not dead, just very sick. I'll be back as soon as I'm able. http://maona.net/archives/2008/04/bbl.php http://maona.net/archives/2008/04/bbl.php Mon, 28 Apr 2008 08:48:40 -1000 Insalata Caprese I am going to a party in a couple of weeks and need to bring tapas that will serve 30 people. I want it to be something interesting but not super hard to make. Any suggestions? One word for you, Robin: caprese. Also known as insalata caprese, this simple combination of tomatoes, mozzarella and basil works equally well as an intimate dinner salad or tapas for a crowd. (I prepped caprese for 250 people at a friend's wedding reception without killing myself in the process.) This is a dish where the quality of every ingredient matters. Start with the very best tomatoes you can find. Traditionally caprese calls for plum tomatoes, but use whatever kind you can find. Heirlooms are fun but even common vine-ripened tomatoes do well. Slice the tomatoes 1/4 inch thick and arrange the slices on a serving tray. Top each tomato slice with a thin slice of fresh mozzarella. Don't bother making caprese if you can only find the slightly dried mozzarella like you'd use in lasagna--the cheese must be fresh (Robin, G.B. Russo's on 29th is sure to have some.) Place a single Italian basil leaf on each tomato and mozzarella stack. Finally, drizzle everything with good olive oil and sprinkle with salt. Some people like to drizzle balsamic vinegar as well, but I prefer without. The beauty of caprese comes from the pure combination of flavors, the simplicity of good tomatoes, fresh cheese and aromatic basil. I guarantee you won't have any leftover to bring home.]]> http://maona.net/archives/2008/04/insalata_capres.php http://maona.net/archives/2008/04/insalata_capres.php Mon, 07 Apr 2008 14:55:03 -1000 Pasta alla Puttanesca real world there are days, even whole weeks where there simply isn't time to craft meals from scratch (or to blog, for that matter). It's at those times that I turn to a few favorites that can be whipped up in minutes, even at the end of a long, long day. Pasta alla Puttanesca literally translates as "Whore's Pasta." Everyone has their theories about how the dish got its name, but my favorite is that it can be quickly cooked in between, um, engagements without sacrificing flavor. Quick, easy and cheap. (Yes, I really said that.) Pasta alla Puttenesca Serves 7-8
  • 6 T olive oil
  • 6-7 cloves garlic, smashed under the bottom of a beer bottle
  • 1-2 minced cloves garlic
  • 1/2 diced yellow onion
  • 2 large cans whole plum tomatoes (I used Muir Organic), reserving liquid to side. If you can't find plum tomatoes, any whole canned tomato can be substituted. In a pinch, even canned, diced tomatoes do that job. The reason to prefer the whole ones it that they tend to be the best tomatos, while the battered and damaged ones get diced.
  • 4 tablespoons capers
  • 1 t. crushed red pepper, or to taste
  • 1 c. good chopped black olives. Use something from a jar, not a can.
  • salt and pepper to taste
  • "enough" pasta. go with something long and straight like spaghetti or linguine
  • fresh grated Parmesan or Romano (optional)
The puttanesca sauce may be made in advance and reheated. It's super easy, and can be made start to finish in the time it takes your pasta water to come to boil. The pasta should be cooked right before serving. Heat 4 T of the olive oil in a large saucepan over medium-low heat. Saute the smashed garlic and onion until lightly golden. Crush the tomatoes with a fork or your hands and add them, along with the capers, crushed red pepper and olives. Cook for 10 minutes or so. Add additional reserved tomato liquid if the sauce starts getting too thick. Salt and pepper to taste. For the pasta, fill the biggest pot you can find with water and add salt until it tastes like sea water. Bring to a rolling boil and add your pasta. Cook until al dente, then drain in a colander. Add the remaining 2T olive oil and the raw minced garlic to the bottom of a big bowl. Dump in the hot pasta and stir to coat. Pour the puttanesca sauce over top and toss thoroughly. Grate the fresh Parmesan on top. ]]> http://maona.net/archives/2008/03/pasta_puttanesc.php http://maona.net/archives/2008/03/pasta_puttanesc.php Wed, 26 Mar 2008 08:32:24 -1000 Slow-Roasted Lomilomi Salmon
roasted lomilomi salmon
I knew for the Hamakua Springs Tomato Contest that I wanted to try something with slow-roasted tomatoes, but to use them in an atypical way. Traditional lomilomi salmon is the perfect balance of salted salmon, fresh tomatoes and onions. This recipe is a much richer variation, intensifying and featuring the tomatoes through slow roasting. Serve as a pupu--it's too rich to handle in large quantities. Slow-Roasted Lomilomi Salmon Serves 6.
  • 3/4 lb. salmon fillet
  • 1 c. coarse sea salt
  • 2 lbs. tomatoes
  • 1 T. unsalted butter
  • 1/2 maui onion, coarsely chopped
  • 1 T. sugar
  • 1 scallion, thinly sliced
  • creme fraiche
  • crostini or crackers
At least a day in advance Place salmon in a ziplock bag and add sea salt. Gently massage the salt into the fillet. Refrigerate 1-2 days, massaging every 8-12 hours. Day of service Bring a large pot of water to a rolling boil and drop in the tomatoes for 20-30 seconds until the skins begin to split. Remove tomatoes from the pot and rinse under cold water until cool enough to peel. Peel and core. Discard seeds and dice the tomatoes. Set aside. Melt the butter in a skillet over medium low heat. Add chopped onion and sugar then cook for 20 minutes, stirring frequently, until the onion is caramelized and golden brown. Remove from heat and allow to cool. Rinse the salmon thoroughly to remove all excess salt then dice. Gently combine salmon, tomatoes, caramelized onion and sliced scallions. Top with a dollop of creme fraiche and serve with crostini or crackers. This recipe took third place in the Hamakua Springs Tomato Recipe Contest condiments and preserves category.]]> http://maona.net/archives/2008/03/slowroasted_lom.php http://maona.net/archives/2008/03/slowroasted_lom.php Sun, 09 Mar 2008 10:55:55 -1000 Quick Bites Aspartame Ban Nixed: A few weeks ago I'd mentioned a bill before the State Legislature to band the use of aspartame in Hawaii. That bill has been deferred, effectively killing it, on the grounds that it is the FDA's responsiblity to, "to determine the safety of food and food additives." Sadly, the FDA has evolved over the years from a consumer protection organization to a business advocate. Don't hold your breath for them to take any action. → My Forbidden Fruits (and Vegetables): Speaking of pro-business, a NYTimes opinion piece last week complains of the financial barriers making it difficult for small farmers to convert their land from commodity crops to supply their local region with fresh produce. In a nutshell, not only do they lose their federal subsidies (understandable, under the current law) but they also face potential fines. What?! Grist has a short but pointed follow-up. → Anything to Eat: In happier news, Anything to Eat is a new-ish Hawaii-based food blog by Marylene Chun covering all aspects of food in Hawaii. My favorite post so far was her Chinese New Year Great Gau Exchange (also featured in the Honolulu Advertiser!) → Made Healthier: Hawaii has good food, but no one would try to claim it's all good for you. Made Healthier is a new food blog by "Lori" that takes favorite recipes and re-works them into healthier alternatives. I've bookmarked several ideas already, but the most intriguing is a light soba salad made with seaweed, sprouts and ponzu sauce. Guess what I'm having for dinner tomorrow night...]]> http://maona.net/archives/2008/03/quick_bites_5.php http://maona.net/archives/2008/03/quick_bites_5.php Sat, 08 Mar 2008 22:24:33 -1000 Tomato Basil "Soup" in Parmesan Cups
tomato basil soup
This preparation is the perfect way to enjoy tomato soup even in the heat of summer. It highlights pure tomato flavors, complementing them with the sweet acidity of limes and a touch of heat. There are times when you can cheat and use tomatoes that aren't fully ripe. This isn't one of them. Use only the very best tomatoes, because that's what will come through in the end. The fun of this amuse bouche, literally a "mouth amuser," is playing with expectations. The shape imitates the primary ingredient complete with greenery. It looks like a fruit sorbet, yet tastes of tomato. It amuses both mouth and mind at the start of a meal. Tomato Basil "Soup" in Parmesan Cups Serves 6 as a very light starter course Special equipment: an ice cream maker
  • 1 lb. tomatoes
  • 5-6 basil leaves
  • 1/2 c. water
  • 1/3 c. sugar
  • 1/2 t. salt
  • 1/4. t. pepper
  • dash cayenne
  • juice from one lime
  • approximately 1 1/2 c. freshly grated parmesan cheese
  • basil leaves for garnish
Bring a large pot of water to a rolling boil and drop in the tomatoes for 20-30 seconds until the skins begin to split. Remove tomatoes from the pot and rinse under cold water until cool enough to peel. Peel and core. Remove seeds and coarsely chop. Puree chopped tomatoes and basil leaves with 1/2 cup water in a blender until smooth. Pour pureed tomato mixture into a small pot, adding sugar, salt, pepper and cayenne. Simmer for five minutes over medium heat, stirring occasionally. Remove pot from heat and allow to cool to room temperature. Stir in lime juice, then strain the entire mixture through the finest sieve or chinois available. Freeze according to ice cream maker instructions. While the soup is freezing, grate 1 1/2 cups fresh, moist parmesan cheese. Line a baking sheet with parchment paper and make six equidistant mounds of grated cheese. Gently press the cheese down into flat, three inch rounds. Bake in a 350 degree oven for ten minutes until golden brown. Remove from oven, let cool sixty seconds, then gently transfer each round to an empty muffin tin cup and press down to form a cup shape. They remain pliable for just a few minutes before stiffening. Allow to cool completely. Scoop the frozen soup with a melon baller and place one scoop in each parmesan cup. Top with basil and serve immediately. This recipe took second place in the Hamakua Springs Tomato Recipe Contest soups and bisque category. ]]> http://maona.net/archives/2008/03/tomato_sorbet_i.php http://maona.net/archives/2008/03/tomato_sorbet_i.php Recipes Fri, 07 Mar 2008 20:06:58 -1000 Hamakua Springs Recipe Contest Winners Announced... placed in the Soups & Bisques and the Preserves & Condiments categories! Both entries were both long, long shots where I tried to create recipes outside my normal comfort zone, something more than the usual repertoire of sauces and salads. To tell the truth, the main reason I entered is that it seemed dishonest to promote the event then not participate. That extra time in the kitchen sweating the details paid off, literally. Thank you to Hamakua Springs for coordinating the contest. It showcases everyday culinary talent, pushes amateur cooks like myself to grow and draws attention to the fabulous produce here in Hawaiʻi. Congratulations to Lakeisha Germany-Ross of Hilo for winning the grand prize with her Cherry Tomato Compote & Budino. This contest has already become an annual tradition. Next year, enter a concoction of your own. If I can win something, anyone can, and certainly you. I'll post my two recipes later this week.]]> http://maona.net/archives/2008/03/hamakua_springs.php http://maona.net/archives/2008/03/hamakua_springs.php Wed, 05 Mar 2008 20:24:53 -1000 Hawaii Food Blogs
last updated 8 March 2008
]]> http://maona.net/archives/2008/03/hawaii_food_blo.php http://maona.net/archives/2008/03/hawaii_food_blo.php Mon, 03 Mar 2008 21:33:27 -1000 Pancit Guisado
pancit guisado
To be fair, I visited the Philippines only once and it was long ago, but I distinctly remember being unimpressed with the food. I was still in the college mode where food was for sustenance or seduction, never for its own sake. Take me with a grain of salt; food just wasn't something I cared about except for what it could do for me. Yet even I could tell that what I was eating in Manila wasn't all that special. There were two notable exceptions: finger bananas and pancit, the latter quickly becoming a daily craving during my trip. Pancit is like the fried rice of the Philippines, a dish into which any and all leftovers can be added. Egg noodles are boiled then pan fried and tossed with vegetables and meats. The variation known as pancit guisado combines prawns, shredded chicken, sliced chorizo and cabbage. It's hearty enough to function as a single-course meal, every bite a different flavor. Pancit single-handedly redeemed Filipino cuisine in my eyes, helping me to get beyond short-sighted first impressions and to give it a second chance. Since then I've learned that my poor initial experience was because my hosts cared even less about food than I did, and that there is plenty to explore and discover. Now I just need to figure out how to get back to Manila. Related: → Pancit guisado recipes via Google → Fried rice recipes → Filipino Adobo Chicken ]]> http://maona.net/archives/2008/03/pancit_guisado.php http://maona.net/archives/2008/03/pancit_guisado.php Sun, 02 Mar 2008 21:13:05 -1000 Li Hing Apple Pie Li hing apple pie
lousy cell phone pic
There's no more satisfying end to a meal than a simple wedge of warm apple pie and vanilla ice cream. It's a classic pairing, like chocolate and strawberries or Bogart and Bacall. And yet because apple pie has been cooked in a million kitchens it sometimes feels too... ordinary. The addition of sweet-sour li hing breathes new life without straying too far from the original. Start with a standard apple pie recipe of your choice. It doesn't really matter which one; just choose from your favorite general cookbook. Skip the cinnamon and nutmeg and instead substitute one to two tablespoons of li hing powder. I used seven peeled Granny Smith apples, sliced thin and tossed with 3/4 c. sugar, 2 T. li hing powder, 1/4 c. flour and 2 T. fresh lemon juice. Go easy on the li hing to start, tasting as you add it. It's easy to go overboard. Layer the filling into a crust and cook about 45 minutes at 425 degrees. You'll definitely want to serve this pie with ice cream to help smooth the li hing tartness. I borrowed Cherilyn Chun's technique and cut candied ginger into vanilla ice cream; again very close to the classic pairing but with that extra twist. Half the fun is watching the first tastes. The pie looks normal enough, but after that initial bite the eyes open wider, puzzlement slowly turns into recognition and the rest of the slice disappears in a flash. ]]> http://maona.net/archives/2008/02/li_hing_apple_p.php http://maona.net/archives/2008/02/li_hing_apple_p.php Mon, 25 Feb 2008 21:07:58 -1000 Chance Encounter one. What are the odds, right? She played along to be polite, "Wisconsin. It's near Chicago." "That's where my friend is from! What city do you live in?" "Madison." "So does my friend!" The two of them talked further, swapped names and in a mind-boggling coincidence discovered that the one person this shopkeeper knew in America, some nine thousand miles away, used to attend the same church as Jan. She knew him and his family well. It's my favorite "small world" story ever. My own small world experience isn't so far-fetched, because it occurs in the universal meeting place of Hawaii, the one restaurant chain that crosses cultures and tax brackets: Zippy's. I was eating breakfast with my son in the Zippy's at Kahala when a man walked up to us and asked, "Are you māʻona?" The question was so unexpected that he had to repeat, "Are you māʻona?" Okihwn from hwn pake in okinawa had just flown into Hawaii the day before and recognized me from my photo. If you've never read his site, you should spend a few minutes. He writes not only about the food he finds around him in Okinawa, but also the simple, satisfying local foods common here in Hawaii. We chatted a few minutes before saying aloha as okihwn continued on his way, a box of corned beef hash in hand. Thinking back on the unexpected meeting, I was reminded of food's power to bring people together. For me, that happens most often in the kitchen or around the dinner table, but other times it can be a chance encounter at Zippy's. [Updated: Not ten minutes after posting the story above I ran into Sue Kiyabu, writer extraordinaire. I first ran into her long ago during her stint at Chef Mavro and have linked to her work. She now writes for my favorite local mag, Edible Hawaiian Islands. Chance encounters, indeed.]]]> http://maona.net/archives/2008/02/chance_encounte.php http://maona.net/archives/2008/02/chance_encounte.php Tue, 19 Feb 2008 20:47:29 -1000 AWOL A hui hou.]]> http://maona.net/archives/2008/02/awol.php http://maona.net/archives/2008/02/awol.php Thu, 07 Feb 2008 08:08:51 -1000 Baby Cauliflower
baby cauliflower
For all I know, the colors in these cauliflower are completely artificial, but they look beautiful. A friend served these cauliflower for dinner the other night, each head the size of a racquetball. The color held up well to roasting and they tasted like, well, cauliflower. [Update: Per the helpful comments below I've now learned that the colors are achieved through cross-breeding and result in cauliflower higher in beta carotene. Pretty and good for you.]]]> http://maona.net/archives/2008/02/baby_cauliflowe.php http://maona.net/archives/2008/02/baby_cauliflowe.php Sun, 03 Feb 2008 11:53:10 -1000 Birthday Contest Now Complete Thank you to each of you who took the time to leave a comment on my third birthday announcement. It was encouraging to hear from both familiar names and a few new ones. I was also surprised by the number of visitors who still read but decided not to add their name to the running for the contest. Maybe Morimoto isn't for everyone. As promised, we have a contest winner! I counted the total number of comments, had my computer pick a random number within that range and Aleka from here in Honolulu has won herself a copy of Iron Chef Masaharu Morimoto's recent cookbook, Morimoto: The New Art of Japanese Cooking. Congratulations Aleka! ]]> http://maona.net/archives/2008/02/birthday_contes.php http://maona.net/archives/2008/02/birthday_contes.php Sat, 02 Feb 2008 11:31:29 -1000 Mystery Berry, Solved! Ask a Bishop Museum Scientist. When shown images of a mysterious berry growing along Kapahulu Ave, one of their botanists was quick to help identify it.
Does this plant have hairs on the leaves that when touched give it a foetid (nasty) odor? This give you a hint as to the name of this species! It's scientific name is Passiflora foetida. It has the common name "love-in-a-mist". This species can be recognized by the finely divided bracts and stipules [ed. see markup on the photo]. The flowers are characteristic of Passiflora and the family Passifloraceae - passion flowers. This species is highly variable, and is native to the American tropics and subtropics. This species is a common weed in Hawaii... ...It is related to liliko'i, and the seeds are surrounded by a succulent, edible aril (fleshy thickening of the seed coat). &emdash;Shelley James, Botany, Bishop Museum
Mystery solved, it's the Stinkin' Passion Flower.]]> http://maona.net/archives/2008/01/mystery_berry_s.php http://maona.net/archives/2008/01/mystery_berry_s.php Thu, 31 Jan 2008 12:08:56 -1000