Silent Sunday: Best thing I ate this week

Goat cheese ravioli with corn butter, fresh corn broth, edamame, baby mushrooms, corn  & lobster at  Manta

Basque Peppers stuffed with Crab

Basque Peppers Stuffed with Crab

Pimentos del piquillo de Lodosa rellenos de txangurro

A recent dinner party based on the Basque Region of France and Spain and the Sierras of California and Nevada netted some amazing food. This was one of
the dishes I prepared.

The Piquillo Chile is one raised in the region. It is not spicy, though it is really flavorful. It can be used red or green. In this dish I used some fresh green ones that I had grown and some canned red ones from France. If you cannot find them Anaheim Chiles would be a suitable substitute. Pimento peppers are a little more difficult to source fresh, but they could also be used.

To prepare raw chiles remove the core and stem carefully, then grill or broil till charred on all sides. Place in a plastic bag for 5-10 minutes to steam and then carefully remove the skin. This recipe is for about 8 peppers. You can also use canned peppers in a pinch.

Crab Stuffing:

You will need to cook a live crab in a pot of water with 2 fresh leeks, 1 carrot and ½ of an onion. Add cayenne pepper and get water to a boil, and then add the crabs, boiling for 15-20 minutes. Allow to cool and pick the crab meat out. This recipe needs about 1 ½ cups of crab meat.

Olive oil & Butter (just enough to sauté)

1 small red onion finely chopped

1 carrot finely chopped

4 Tablespoons Tomato Paste

3 cloves of garlic finely minced

1 jigger of Cognac (not brandy)

1cup sherry

Spices to taste (I used about 1 tablespoon of herbs de Provence and fresh black pepper)

½ cup fish stock

6 Tablespoons of cream

2 tablespoons bread crumbs

Sauté the onions & carrot till the onions are translucent.

Clear a hot spot in the center and add the tomato paste and stir then stir it into the aromatics, do the same with the garlic.

Add the sherry and cognac and deglaze the pan, then add the cream, bread crumbs spices and stock. Add crab and allow the mixture to cool.

Fill the prepared peppers with the stuffing, being careful not to tear the delicate peppers.  If you have some left over you can also put it on toast points and broil.

The sauce:

Take one of the prepared peppers and chop finely.

In a sauce pan add the pepper and ¼ cup of cream and ½ ounce of sherry.

Warm, through for about 5 minutes, stirring.

Pour into a blender and puree.
  

Pour the sauce on the peppers and bake at 350 for about 15 minutes. 
Serve warm or at room temperature. 

Naan and Crispy Okra Raita

Last night we had a simple supper. I had planned on making curry, rice, two chutneys and a raita to go with homemade naan. However while watching the Stanley Cup we had some popcorn and that filled us up, so I modified the menu. I made the naan because I had already started the dough earlier in the day and the beautiful Okra I purchased at the Farmer’s Market was calling me, so I made a Crispy Okra Raita.  That is all we had for supper along with some carrot pickles I made a month or so ago.

Indian Breads have always been a passion of mine, along with the many chutneys and riatas that go so well with them. Naan is my “go to” simple bread. I like to change it up with various flavors, carmelized onions, roasted garlic, poppy seeds etc. Last night I added roasted garlic and smothered them in melted ghee and then sprinkled on some of my smoked salt.

Here is the Naan recipe and the Crispy Okra Raita recipe. Tonight I will be making pumpkin curry and rice along with more naan and the raita and a coriander and mint chutney.

Naan (home style)

©Devany Vickery-Davidson 1999

This is a thick home-style Naan, my favorite kind. There are many other varieties of Naan, much like pizza with different shapes and thicknesses. I would call this recipe “basic Naan”. It is easily baked in a very hot oven, of course, a Tandoor is ideal for making these, but since few Americans have a Tandoor, or even a wood burning oven like I do, I would suggest a few hints for baking. I have even made these on a gas grill before and they came out fantastically. In my Viking Convection Oven, there is a setting beyond basic convection, it is convection bake. In this mode the convection oven is working and the broiling element also kicks in. It is an effective way to bake breads and pizzas, but to prevent too much browning you need to put only one tray in at a time and it should be on the middle rack. So, I am assuming you have a conventional oven and want to make naan. It can be done.

You will need unglazed quarry tiles if you do not have a wood burning oven. Or there is a bread insert you can buy that is made of ceramic material to hold in heat for baking. You can buy this online at a variety of cooking sites.

If you do not want to invest in tiles or an insert, you can try it on a VARY heavy baking pan, or better yet, use your grill or a heavy duty griddle.

I use an old sourdough starter for all of the breads I bake. I will give this recipe for making Naan with yeast instead. I bought my original sourdough starter at Bobolink Dairy in New Jersey.

2 teaspoons dry yeast (organic if you can find it)

½ cup of warm water (no hotter than 115˚)

1 cup of organic yogurt (I make my own, but if you want to buy it, look for a Greek style or Middle Eastern brand).

1 cup of boiling water

5 cups of whole wheat or unbleached organic flour (depending on how rustic you want the loaves to be)

2 tablespoons of ghee or olive oil

1 tablespoon of sea salt

6-8 tablespoons of sesame or poppy seeds or crushed garlic, depending on the flavor you want.

In a large bowl, sprinkle yeast over the warm water and stir to mix.

Put the yogurt in a bowl and gradually stir in the boiling water & let cool for about 15 minutes, if using a thermometer it should be about 110 ˚. Thius far, your mixture is called a sponge.

At this point, mix the yougurt mixture and the yeast mixture together. Stir (or I use a Kitchen Aid Mixer) approximately 3 cups of flour, 1 cup at a time. Continue adding more flour & kneading as needed to make a smooth and elastic, but slightly wet “sponge”.

Cover and let stand for one hour or more.

Sprinkle the oil and salt on to the sponge. Mix in the remaining flour, about ½ of a cup at a time to make a smooth dough. Continue kneading till the dough is smooth and elastic (either by hand or Kitchen Aid). If the dough is too sticky, add more flour slowly.

Oil a large bowl. Put the dough in it and turn to coat the dough with oil. Cover and let rise for about 1 hour.

Punch down the dough and divide it into 4-6 pieces, depending on how large you want the naan.  Using a rolling pin, roll out the dough to 6 inch or so discs. Cover and let rest for 15 minutes.

Preheat the oven and tiles to 450˚ if you are using them.  If you are using a baking pan, pre-heat it too. If you are using a wood burning oven, bring it to 500˚. This can also be cooked directly on a grill, but it will not be as moist inside and does not keep well when done in that manner.

I use a Pizza Peel, but if you do not have one, a large sturdy spatula will do. Lightly flour it and roll out the dough on to it, making about 6 X 8 rectangles or teardrop shapes. Use a razor blade to cut a few slashes in the top of each loaf.

Slide the dough on to the grill or baking sheets and bake each for about 5 minutes. When you take them out of the oven you can add sesame, poppy or other seeds or crushed garlic with butter.

Crispy Okra Raita inspired by Ruta Kahate in her book 5 spices, 50 dishes

Ruta Says: “Oddly enough, children in India love okra.” But it’s hardly surprising; whether sautéed, fried or stuffed, the vegetable is prepared in a way that makes its texture pleasing rather than gooey. In this recipe, for instance, the okra becomes crunchy and addictive on its own; stirred into spiced yogurt, it is even better. This can be eaten on its own, or served with thalipeeth or naan.

Ingredients:

8 ounces fresh or frozen, cut okra

1 small red onion, chopped

6 tablespoons canola oil, divided

1 cup plain whole or low fat yogurt

¾ to 1 teaspoon salt

½ teaspoon sugar or jaggery grated

1/8 teaspoon cayenne

1/8 teaspoon ground turmeric

1 teaspoon mustard seeds

Method:

Wash the okra and towel dry each one thoroughly. Slice into ¼ inch-thick rounds. If using frozen okra, do not thaw.

Heat 5 tablespoons of the oil in a large skillet over medium heat. When the oil is very hot, add the okra & onion, toss and let sizzle. Toss occasionally. The okra will slowly crisp and turn brown. Note: frozen okra may not crisp as well, this is OK, just be sure to brown it well. Once all of the okra is well browned, remove to a paper towel lined platter and set aside till ready to serve.

Make the tad Crispy Okra Raita

My friend Ruta Says: “Odly enough, children in India love okra.” But it’s hardly surprising; whether sautéed, fried or  stuffed, the vegetable is prepared in a way that makes it’s texture pleasing rather than gooey. In this recipe, for instance, the okra becomes crunchy and addictive on it’s own; stirred into spiced yogurt, it is even better. This can be eaten on it’s own, or served with thalipeeth.”

Ingredients:

8 ounces fresh or frozen, cut okra

6 tablespoons canola oil, divided

1 cup plain whole or low fat yogurt

¾ to 1 teaspoon salt

½ teaspoon sugar or jaggery grated

1 teaspoon cayenne

1/2 teaspoon ground turmeric

2 teaspoons mustard seeds (I use a mixture of brown and yellow)

Method:

Wash the okra and towel dry each one thoroughly. Slice into ¼ inch-thick rounds. If using frozen okra, do not thaw.

Heat 5 tablespoons of the oil in a large skillet over medium heat. When the oil is very hot, add the okra, toss and let sizzle. Toss occasionally. The okra will slowly crisp and turn brown. Note: frozen okra may not crisp as well, this is OK, just be sure to brown it well. Once all of the okra is well browned, remove to a paper towel lined platter and set aside till ready to serve.

Make the tadka: Whisk the yogurt with the salt (to taste) and sugar place the cayenne and tumeric in a small pile on the raita, but do not stir in. Heat the remaining tablespoon of oil in a butter warmer or small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering th pan with a lid or spatter screen. After the mustard seeds stop sputtering, pour the hot oil directly on top of the cayenne and turmeric powder. This cooks the powdered spices without burning them. Do not stir the dressing in yet.

For presentation prior to serving, place the crisp okra on top of the dressing. Stir the okra and dressing into the yogurt while serving.

Serves 2-4

ka: Whisk the yogurt with the salt (to taste) and sugar place the cayenne and turmeric in a small pile on the raita, but do not stir in. Heat the remaining tablespoon of oil in a butter warmer or small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, pour the hot oil directly on top of the cayenne and turmeric powder. This cooks the powdered spices without burning them. Do not stir the dressing in yet.

For presentation prior to serving, place the crisp okra on top of the dressing. Stir the okra and dressing into the yogurt while serving.

Serves 2-4

Orange/Mac Nut Cinnamon Rolls with Buttered Rum Icing

Orange/Mac Nut Cinnamon Rolls with Buttered Rum Icing

This is the recipe my Great Grandma Wolf made and served me when I would spend the night at her house in Glendora, California. I have taken liberties by adding the mac nuts and the rum. When I was a little girl my Great Grandma Wolf would give me buttered rum Lifesavers to keep me quiet in church, so the flavor is homage to her.  These freeze well and can be re-heated. You can also make and proof the dough the night before and then refrigerate the dough. If you do this, it will take about 2 hours for the rolls to rise in their second fermentation.

My friend Janet Montrose enjoying brunch on the lanai

Prep Time: 2-3 hours (depending on rising time)

Cook Time: 20 minutes

Ingredients:

·         1-1/2 packages (about 3-1/4 teaspoons) dry yeast

·         1/4 cup warm water

·         1/2 cup shortening, lard or butter (I usually use home rendered lard)

·         1/3 cup raw sugar

·         1-1/2 teaspoon salt

·         1 cup milk scalded

·         2 Tablespoons fresh lemon or orange zest

·         1 egg

·         4 to 5 cups sifted flour

·         1/3 cup chopped macadamia nuts

·         Softened butter (about 1/3 a cup, maybe a little more)

·         brown sugar (or I used a combination of male sugar and vanilla sugar)

·         cinnamon

 Frosting

·         1 cups powdered sugar

·         ½ cup mascarpone cheese

·         1 teaspoon vanilla ( I make my own)

·         5 Tablespoons good quality rum

Method:

Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar, zest and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Softly press dough down and shape into a rectangle. Roll dough out into a rectangle about 18 inches wide and 8 inches tall. Cover with the soft butter. Layer with a generous layer of sugar (brown or a combo of vanilla sugar and maple sugar.) Sprinkle on cinnamon and evenly distribute the nuts. Roll up jellyroll fashion.

Using a piece of thread or dental floss cut off slices about 1-1/2 inches thick. Place slices in a full side sheet pan lined with a silpat pad (or you can spray the pan with PAM.) Cover with plastic wrap and let rise until rolls fill the pan generously. This should take about an hour.

Bake in a 350 degree F oven about 20 - 30 minutes. Do not over bake rolls. Make sure the center rolls are cooked all the way through by testing with an instant read thermometer. It should read about 200 degrees. Allow to cool at least 15 minutes.

For the Frosting:
Using a mixer with whisk attachment whip the mascarpone, then add the powdered sugar and rum. Whip till fluffy. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

First Direct Flights!

A big ALOHA was bestowed upon all 160 passengers aboard United Airlines inaugural flight from LAX to Hilo. The 737 landed and was given a water filled welcome by two Hawaiian Fire Trucks who created a welcoming wall of water with their water cannons as the plane taxied to the gate.

 

This was a very special event for those of us who live in Hilo. The daily flights to Los Angeles and weekly flights to San Francisco not only make it easier for us and our friends/family to get to and from the mainland, but these flights bring visitors directly to our side of the big island of Hawaii. The Hawai‘i Tourism Authority estimates the new flights could bring 40,000 additional visitors to Hawai‘i Island and may generate about $50.6 million in visitor spending annually.

After landing, Hawaii Mayor Billy Kenoi boarded the plane and welcomed the passengers, then grabbed an armful of leis and started presenting leis to the passengers as they deplaned.

Captain Lance Lau piloted the first flight. He was born and raised in Hilo, so it was a homecoming of sorts to him. He is a flight instructor for United/Continental Airlines in Houston. Captain Lau was honored to take the captain’s seat for the inaugural flight to his home town and arrived looking like a movie star.  

This family from Hilo booked tickets immediately when they went on sale for the grandmother and son living in Los Angeles.

Down in the arrival lounge, Mayor Kenoi, Miss Aloha Hawaii, Tatiana Boteilho, and Big Island Visitors Bureau Executive Director, George Applegate were among the dignitaries welcoming passengers. Members of the community were in the reception area along with musicians and hula dancers. Shiny red gift bags were awarded to each passenger arriving in our lovely city. Hilo Coffee Mill gave the passengers a taste of Hilo’s best coffee while they were at the luggage carousel.

Hilo was once the second most busy airport in Hawaii. The introduction of overseas service to General Lyman Field (now Hilo International Airport) in 1967 initially met with success. Joining United Airlines and Pan American Airways in providing nonstop service to Hilo from the west coast of the U.S. were Braniff, Continental, Northwest Orient, and Western Airlines. The number of overseas passengers flying through Hilo peaked at 313,428 in 1971 and remained between 250,000 and 300,000 for most of the decade. Beginning in 1979, however, overseas passenger traffic began to fall steadily, leading one carrier after another to suspend service to Hilo. By the mid-1980s (when the sugar industry left East Hawaii) overseas traffic had fallen by such an extent that United Airlines, the sole remaining overseas carrier, terminated scheduled service on December 1, 1986. The number of overseas passengers travelling to Hilo had declined in each of the previous eight years. During the first eleven months of 1986, United Airlines had served a mere 20,914 passengers in Hilo. Hilo would be left without a direct connection to North America for nearly two decades.

In 2006 ATA began direct flights to Hilo from Oakland and the flights were well filed accepted. ATA even had to use larger aircraft because demand for the flights was so high. However, in just 2 years ATA filed for bankruptcy and once again Hilo was left with no direct flights from the mainland.

When Continental merged with United there was at last an announcement of new service to Hilo. The flights were highly anticipated and there was a huge turnout at the airport to welcome the first flight.

ALOHA to all of those landing in our lush green beautiful town which is blessed with old Hawaii traditions, beautiful waterfalls, amazing flora and fauna, an active volcano and an abundance of culture and art.

If you are interested in visiting Hilo, drop me an email and I will forward you a packet of information about our area. There are some great deals on United from LA and San Francisco in September and October! 

Happy Birthday to the Shops at Mauna Lani!

The Shops at Mauna Lani will be celebrating its fifth anniversary at the Mauna Lani Resort on Hawaii Island Sunday, June 12 with festivities from 1 to 4 p.m.

Live entertainment includes the Te `E`a o Te Turama Polynesian dance halau (group) and popular musicians “Tava & Friends”, and the “Pomai Brown Ohana”. It’s an event the entire family will enjoy with numerous Hawaiian cultural activities also planned, including: coconut weaving/husking, lei making, hula lessons and ipu (gourd) making.

The pastry chefs at Tommy Bahamas are preparing their signature Pina Colada Cake for all guests to enjoy at the end of the day.

The Shops at Mauna Lani opened in June 2006 and quickly gained high marks as a premium luxury shopping destination on Hawaii Island’s Kohala Coast. The Shops at Mauna Lani also are a large part of the Big Island Film Festival as event hosts and sponsors

In addition to the many lovely shops and a grocery store, the center is home to three outstanding restaurants—

Monstera Noodles & Sushi, is a hip, casual "izakaya-style" restaurant offering Japanese pub food and sushi from owners Norio Yamamoto and Wes Monty. Yamamoto is a successful sushi chef with more than two decades of experience with discriminating employers such as Ritz-Carlton, Mandarin Oriental and The Fairmont Orchid (where he had a restaurant named after him.) The restaurant caters to the residential market with a menu built upon fresh local ingredients.

Monstera’s Hours 
Lunch 11:30 a.m. - 2:30 p.m. 
Dinner 5:15 p.m. - 9:30 p.m.

Phone: 808.887.2711
Website: www.monsterasushi.com
Location: Upper Level #111

At Ruth’s Chris Steak House, you’ll always find exceptional steaks, selected from the top 2% of the country’s beef and served sizzling hot -- with heaping sides of warm ambience and comfortable elegance.

Sizzling Prime Time Menu
Experience their exclusive "Prime Time" menu. The complete meal starting at $39.95 (plus tax and gratuity) includes a choice of Steak House Salad, Caesar Salad or Louisiana Seafood Gumbo, followed by a choice of Ruth's Chris signature eight-ounce Petite Filet, Stuffed Chicken Breast or the Chef’s Fresh Island Fish selection.

Diners may upgrade their meal to the $46.95 entrée options and select from the 11-ounce Filet, Veal Chop with Hot and Sweet Peppers or 16-ounce Ribeye Steak. All Prime Time meals provide a selection of one personal side dish from the following: mashed potatoes, steamed white rice, creamed spinach or sautéed mushrooms. And, of course, the three-course meals include dessert with a selection that includes ice cream, sorbet or the signature bread pudding with whiskey sauce.

This menu is available nightly from 5 - 6 p.m. (Holidays from 4 - 6 p.m.). Reservations are highly suggested. (The menu is available in Hawaii only and not valid with any other discount, promotion or offer.)

Happy Hour 
Nightly 5:00 - 7:00 p.m. Enjoy an amazing assortment of appetizers and drink specials in a beautiful lounge or outside on the lanai. Menu offerings include a variety of appetizers starting at $6.00++.

Phone: 808.887.0800
Website: www.ruthschris.com
Location: Upper Level #121

Tommy Bahama’s Restaurant & Bar is a unique celebration of the islands offering a relaxed escape from the hustle and bustle with truly inspired cuisine. From signature dishes such as Tommy’s World Famous Coconut Shrimp, San Juan Shrimp and Scallops,  and mouth watering Pina Colada Cake, to an array of Tommy Bahama Rum cocktails, this is the place to take a break with good food, drinks and shopping. So whether you come in with friends for ‘Island Time’ (Tommy Bahama’s take on happy hour), take a mini-vacation for lunch or dinner, or book your next event in one of our large dining rooms, let Tommy Bahama’s turn the island experience from wishful thinking to a reality.

Open daily 11:30 a.m. to 11 p.m. Closed Thanksgiving and Christmas day.
Island Time Happy Hour available Everyday 4pm-6pm

Phone: 808.881.8686
Website: www.tommybahama.com
Location: Upper Level #101 

For more information see their website: http://www.shopsatmaunalani.com