Wordless Wednesday : Sun and Moon

Macadamia Belgian Waffles

I have guests with us this week and so I decided to get out the waffle maker and do some Belgian waffles this morning. It takes just a little planning, because the batter has yeast in it and needs to rise. I served them with butter and maple syrup along with some home smoked bacon. But for those of you who like crab, they make a great base for Crab Newburg and that is a great use for leftover ones. They can be halved and re-heated in the toaster. I often change around the flour for this, sometimes using 1/2 whole wheat or buckwheat and sometimes 1/2 chestnut flour.

Here is my recipe:


This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture.

You can choose to prepare the batter for these waffles and cook it after an hour, but I prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, rich and yeasty. 

Ingredients 

1 1/2 cups (12 ounces) milk
6 tablespoons (3 ounces) butter
4 tablespoons maple sugar 

3/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs sparated
2 cups (8 1/2 ounces)Organic Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast

3/4 cup of rough chopped unsalted macadamia nuts

Method

1. Scald the milk.  Place it in a large mixing bowl. and add the butter, maple sugar, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. 
2. Add the eggs yolks, flour, and yeast, stirring to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. 
3. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size) 
4. Before cooking fold in the mac nuts. Then Beat the egg whites to stiff peaks. 
5. Gently fold the egg whites into the batter. 

*Note if using for savory waffles, you can omit the nuts and add 1 cup of grated parmesan cheese. 

Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about five 7" round Belgian waffles.

SPELUNKING!

Consider me a Spelunker! I have Spelunked! Since I had to explain this term to an extremely intelligent person yesterday, I suppose I should explain it here. Spelunking is very simply the sport of exploring wild (non-commercial) caves. Hawaii Island has one of the most extensive cave systems in the world right under our feet! Yesterday A group of friends and I explored the Kazumura Cave system with guide Harry Shick Junior and his father Harry Shick Senior.

Harry 

Noel descending down the first of many ladders

Francine and Pam coming into the cave opening

The Kazumura Cave It is in fact a Lava Tube, and it is the world's longest known Lava Tube. It was formed between four and six centuries ago as a result of a vent from the East side of the Kilauea Volcano erupting. As the lava flows advanced, they cool from the outside in. This produces a hard crust around the flow and that protects the lava from cooling too quickly. The protective crust thickens and over time a lava tube is formed.

This is an example of a Lava Fall

An other of the many ladders

Noel going down a ladder

Lavacycles

The Kazumura Cave is the longest cave in the state of Hawaii. 40.7 miles of it has been surveyed. It is also the longest known continuous lava tube in the world, the 27th longest cave in the world, 7th longest cave in the US and the deepest cave in the US descending 3613 feet.

Here is a video (not by me) that shows the tour of the Kazumura Cave I visited yesterday.






If you are interested in viewing the Kazumura Cave you can contact Harry Shick at 808. 967.7208. Tours start at $10 pp for the two hour exploration tour and are conducted on a reservation only basis Monday-Saturday. You can learn more about the tours and the cave here. 

Blinis and Caviar Hilo Style

Blini With Flying Fish Roe (recipe follows)

Last night I combined our regular Big Love viewing party with Oscar Night and dressed up, while nibbling on caviar and sipping champagne we watched both shows which I recorded with the DVR.. As usual, everyone brought wonderful food to share. Our only rule this time was that it had to be finger food.

The caviar idea was born and then when we found out there is only one place that sells it on the island, and how much it would cost ($350), we re-grouped and decided to do Tomiko, a far more beautiful jewel like flying fish  roe instead. The combination was perfect.

The recipe I used for the Blini is from Russia. It does require yeast and a rising, and you may have to search out your local heath food store to find the Buckwheat Flour. In the end, it is so worth the effort and this recipe makes quite a lot, so if you are not having a big party, you may want to cut it in half.


I made Crème Fraîche  to which I added smoked sea salt, crushed black pepper and chives. I put this mixture into a squeeze bottle and I chopped some red onion too. When it was time to assemble, I added a swirl of the Crème Fraîche on a blini, then some chopped red onion and topped that with the jewel like Tomiko. These wonderful little pancakes were the hit of the evening.

 But of course we had some really wonderful food as well. Maria and Ric brought asparagus perfectly poached and wrapped in Prosciutto and Meyer Lemon and Lilikoi Tarts, 

Janet and Dan brought lettuce wraps and chocolate dipped strawberries, 

Noel & Keith brought crab cakes

 and I also made Bloody Mary on a Stick and radish slices with butter and smoked salt. Everyone brought Champagne! 

Here is the recipe for the Blinis: 


Ingredients: 
2 Tablespoons yeast (non instant)
1/4 cup of warm water
1 cup scalded milk
1 teaspoon salt
4-6 cups of buckwheat flour divided
3 egg whites
3 egg yolks 
1 1/2 cups warm milk
1/4 cup of butter
2 Tablespoons raw sugar
2 Tablespoons molasses

Method: 

1. Mix yeast and warm water together and allow to ferment for 10 minutes. 
2. Whisk in scalded milk. 
3. Stir salt into the flour
4. Add 2 cups of the flour to the yeast mixture creating a sponge. Combine well.
5. Cover with plastic wrap and allow to rise for 4 hours
6. Mix the egg yolks with the warm milk, melted butter, sugar and stir this mixture into the sponge, then slowly add flour until you have a thick batter. Add Molasses. Cover and allow to ferment for 1 hour. 
7. Beat egg whites till soft peaks form. Fold in 1 cup of the batter into the egg whites, then fold that mixture into the remaining batter. Fill a large squeeze bottle with the batter and squeeze little pancakes about the size of a silver dollar onto a hot griddle. These cook quickly. 
8. Remove and allow to cool. 
9. Add Crème Fraîche from a squeeze bottle then top with onion, capers and roe. These can also be made using smoked salmon. 

Guinness Short Ribs with Polenta

Every March I get out my "Guinness File" and start making some of my favorite things to celebrate all things Irish. Here's to Arthur Guinness! 

Guinness Short Ribs


Ingredients


1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4 inch pieces
4 medium leeks (white and pale green parts only) chopped (2 cups)
3 tablespoons olive oil
4 carrots, chopped (2 cups) into medium size pieces
3 celery ribs, chopped (1.5 cups) into medium size pieces
2 bay leaves
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
1 440 ml can of Guinness
2 (14 to 15 oz) cans diced tomatoes

Method:
1. Preheat oven to 375F with rack in lower third of oven.
2. Combine brown sugar, paprika, curry powder, cumin, pepper, salt.

3. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture.

4. Wash leeks in a bowl of cold water and drain completely.
5. Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side.
6. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally until vegetables begin to soften (about 3 mins). Add garlic and cook, stirring, 1 minute.
7. Add broth, beer and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered.

8. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2.5 hours. Skim off excess fat from surface of sauce. Remove and discard bay leaves.

Short ribs improve in flavour if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350F oven until hot (1 to 1.5 hours).