Local Hawaii ingredients used with an international flair
^BNanette^K^H (Gone but not forgotten) 1946-2020
Monday, November 19, 2007
Market rewards: Simple weekday dinner
On Saturday the fridge is filled so that we can have a series of dinners from the KCC Market finds. This evening's main course featured fish with three vegetables. Apologies for no photos.
First the veggies.
Nanette scored some pohole (from Hana Fresh). This is a fiddlehead fern that kind of resembles asparagus. At first she was thinking of making it with umeboshi (Japanese pickled plum) but decided to do it this way instead.
Wash, break in half, boil, cooking the stem part a bit longer. Dress with a mixture of pomegranate molasses (which isn't molasses, it's cooked down pomegranate juice), shoyu, and ginger syrup (PacificKool), mixed to taste.
Mix peanut butter, ginger syrup (PacificKool) and a bit of rice vinegar. Add to cooked beet greens.
Cut into sticks, toss with olive oil and five-spice seasoning from Kaiulani Spices. Pop them into the toaster oven set to 400 degrees. Take out when tender and a little bit browned. The spice can be anything you like, a curry powder for example.
None of these require additional salt since one of the ingredients is already salty.
Miso butterfish from Ohana Seafood. Lightly rinse off marinade, blot dry with paper towels and broil in the toaster oven.
We ended with rambutan (Wailua Ag Group, the folks who bring the hearts of palm). I cut a ring around each of them in the kitchen before serving, so to eat you just twist them open and enjoy.
Sunday, November 18, 2007
Market rewards: Salade Lyonnaise
Add prosciutto, Parmesan cheese and toasted pine nuts and you have an elegant dinner salad. Nanette omitted croutons and instead served whole grain cracker bread alongside.
The prosciutto was cut into pieces and frizzled in a little olive oil.
Add sun dried tomatoes to the olive oil after removing the prosciutto, a little red wine vinegar and cracked black pepper, cook down to make the dressing. Wilt the frisée in the dressing, poach the eggs, assemble, and serve immediately.
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