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

Range Gourmet

  Local Hawaii ingredients used with an international flair



                   Email: nanette@freerangegourmet.com

Sunday, June 22, 2008

 

Sunday night repast—Scallops in saffron crème fraîche sauce


A special dinner. Nanette selected almost everything at KCC on Saturday (click pics for larger):

Veggies

Clockwise from bottom:

Grape tomatoes (North Shore Farms)
Red bell pepper (Pit Farm)
Celery (Pit Farm)
Tatsoi (Ma`O Organic Farm)
Radishes (SKA Tropicals)
Japanese “kabu” turnips (Ma`O Organic Farm)

ScallopsScallops in a saffron crème fraîche sauce with basil chiffonade.

Not pictured: Italian Country Bread (Ba-Le Bakery)

The scallops are sustainably harvested wild scallops from Kokua Market. Crème fraîche is from Foodland Beretania (now kept in the fridge in the R Field Wine section). Everything else is from KCC Saturday Farmers Market (thanks, Ben, for correcting me that the crème fraîche isn’t from the KCC market. I wish… but not yet, anyway).

Yum!





Tuesday, June 10, 2008

 

Learn about Slow Food Tuesday 6-7 p.m. on KUMU 1500 AM


Tune in to learn about the Slow Food movement, Slow Food Oahu, and the Little Kitchens event happening this Friday, June 13. John Noland will spend the hour catching up on Slow Food events in Hawaii.





  

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Email: nanette@freerangegourmet.com
Twitter: @freerangenan


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Market News

Official web pages and Tip Sheets for Saturday morning KCC Farmers' Market, Wednesday night Honolulu Market, Sunday morning Mililani Market, and Thursday Night Kailua Market


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Slow Food

You've read about the world-wide slow food movement. Hawaii has an active Slow Food group. Learn about or join Slow Food USA at the Slow Food USA website.

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