The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair

        ^BNanette^K^H (Gone but not forgotten) 1946-2020


Tuesday, December 30, 2003


Nanette in motion

Nanette came home late this evening after a hard day's work. Yet within 30 minutes we had a simple feast on the table. Here's how she did it. 

When she came home from the KCC Market this Saturday, she washed, dried and bagged all the greens (Okinawan spinach and baby Romaine from Nalo Farms, frisee and mizuna from Hiraoka Farm). She sauteed the Kauai shrimp (Tropic Fish) with olive oil, lots of garlic, fresh medium-hot red chilis (Stanley Asato), white wine and fresh mint from our new herb garden (Growing Creations). 

Fast forward to tonight, Tuesday. On her way through the kitchen she put up the pasta pot to boil and put some ciabatta bread from the freezer into the toaster oven before changing her clothes. By the time she was ready to toss in the linguini she had shelled the shrimp and started heating the luscious juices in a saute pan. While the linguini boiled she put the different greens onto a platter from which we could help ourselves, washed some tiny tomatoes (North Shore Farms) and set the table including candles. 

A quick toss of the linguini with the juices and shrimp, and voila! Dinner is served. 

For dessert, a mini chocolate cake (Starpoint) with decaf espresso. 

30 minutes from the time she came home, we had a candlelight feast. The pizza delivery guy could not have made it here that quickly! 


After, it took me only a few minutes to clean up. What a deal. 


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