Friday, January 14, 2011

Eggplant Parmesan, A Love Story...

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 The memories of the sun warming it’s aubergine skin always brought back a primal, interconnected feeling.  It had traveled quite a distance. Over dusty roads, hand after hand after hand passing it from one place to another, until here, on a chilly shelf, next to others who had traveled much the same trip, the rotund, portly eggplant now sat.

Hands still fondling it, eyes still upon it, even an occasional nose to  sniff it, it waited. Until it dozed off into a shallow sleep, peppered with vague dreams of dirt and butterflies. And then something slippery and dry wrapping itself around it.  A stifling blanket  of some sort. A plastic bag. Jostling, mingling with the others, a dark ride somewhere. The kitchen.

The bath was nice, if a bit brief. Then something shiny. A twinge of fear, but then a sweet sense of surrender and purpose. This was what it would all come down to. An act of sacrifice. It had been chosen and now the time had come.

The first slice was a bit of a shock, But there was no pain, in fact if an eggplant were able, this one would surely have let out a sigh and settled in with a smile. Allowing itself to be overtaken by the rhythm, being dredged, dipped, encrusted and lovingly lowered into the hot oil. Like a weary soul in a spa treatment, it laid back, flipped & bubbled, all the while being transformed yet again.

Out to drain for a moment, then a carefully thought out process began. A thick red wine sauce became the pillow that it began to be tucked into. Blanketed with layers of cheese and more sauce, the sense of contentment deepened as it was slid into a warm oven, where it’s metamorphosis became complete.

Realizing that the trip had come to an end, it rested, feeling that it had arrived. Until the fork approached and guided it into the waiting mouth that soon after it’s role of mastication was complete, began to utter it’s praises. Such adjectives spilled forth from that portal, that the eggplant may have actually blushed under all of it’s saucy, cheesy layers. It was “delicious”, “amazing”, “sexy”., and it made them “full”. Full of contentment, nourishment and dare I say, joy.

From there was a world of wonderful, complete darkness. A purpose fulfilled.  


Eggplant Parmesan - contruction

Eggplant Parmesan - going to the oven...

Eggplant Parmesan
I recently saw a Throwdown with Bobby Flay where it was battle eggplant. This Italian family won, and the technique was to remove the skin of the eggplant, then slice really thin, bread them, fry them, then assemble almost like a lasagna with layers of sauce, eggplant & cheese. Now, I haven't been a lover of eggplant, but this recipe has made me a believer. Give it a try, you will make yourself and an eggplant near you very happy and content!


QUOTE OF THE DAY:

"English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren't invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren't sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig. And why is it that writers write but fingers don't fing, grocers don't groce and hammers don't ham? If the plural of tooth is teeth, why isn't the plural of booth beeth? One goose, 2 geese. So one moose, 2 meese? If you have a bunch of odds and ends and get rid of all but one of them, what do you call it? If teachers taught, why didn't preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? Sometimes I think all the English speakers should be committed to an asylum for the verbally insane. In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell? How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites? Have you noticed that we talk about certain things only when they are absent? Have you ever seen a horsefull carriage or a strapfull gown? Met a sung hero or experienced requited love? Have you ever run into someone who was combobulated, gruntled, ruly or peccable? And where are all those people who ARE spring chickens or who would actually hurt a fly? You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out and in which an alarm goes off by going on.."
~ Author Unknown

Friday, January 7, 2011

Anna and Kristina's Grocery Bag

I love watching cooking shows. It's great to learn how the pro's create their magic. But I've always thought it would be so much better to see a real UN-professional cook bumbling around like I do in the kitchen. You know, someone who burns stuff, and has crappy results sometimes, but who perseveres anyway and finally makes something great.

Well, I was thrilled to discover last week that I get OWN, Oprah's new network. I was also thrilled this morning when I was flipping around the channels while having my coffee & saw a new show there called, Anna and Kristina's Grocery Bag. It's these two women who try out different cookbooks, then they invite chefs who are experts in the cuisine that they are trying to come over for dinner.

These ladies were great. They were trying recipes from an Indian cookbook called, Mangoes and Curry Leaves. They made some funky, sticky, goopy Naan dough, they burned some dessert thing, one of them was so over it about half way through, it was great. Totally real deal cooking. Of course, they pulled it together & there was a happy ending. All this to say, Bravo OWN for bringing us a new great show. Finally! Make sure you check this one out - it's great.  

Monday, January 3, 2011

Shogunai Tacos

Matt Duffy and Kamal Jemmari
I am excited to introduce you to Honolulu's newest & coolest food truck, Shogunai Tacos. I was addicted to Food Network's show last season called, "The Great Food Truck Race". I love the idea of walking up & getting great food, for a great price, FAST. The thing about living in Hawaii, is this is not so easy to find. Until now...
The Shogunai Taco Truck
I love the guys at Shogunai Tacos & I love their concept of great, fresh food, that moves around to different neighborhoods. Oh yeah, and I love the lamb tacos!

Shogunai's menu rotates daily, and if you're expecting just your standard Mexican taco, think again. Their creations will take you from Greece to Morocco and many culinary stops along the way. 

Matt & Kamal combine Matt's world travels, love of food and talent for marketing and P.R. with Kamal's exotic Moroccan heritage and his many years spent as a chef in a Spanish restaurant, a Cuban restaurant, an Italian restaurant, and a pastry chef to create a menu that is as exotic & fresh as they are!  

Chef Kamal seasoning a batch of Moroccan Fries



Shogunai Tacos Moroccan Fries

When I asked what made the Fries "Moroccan", Kamal said, "I do!" 

Zues's Glory, Greek Taco $6 
I have been craving this one since I had it last week; Lamb Gyro, kalamata olives, feta cheese, and garlic tzatziki sauce. Oh yeah baby.

South of the Border, Mexican Taco $5
I have one very picky little girl, who declared this more traditional taco of ground beef, lettuce, tomatoes, cheese, and sour cream (hold the sour cream on Ms. Picky's though) to be the best taco she's ever had! Quite a review!!

Little Sicily, Italian Taco $6
 For my fellow pork enthusiasts, this is the one for you. Porchetta, a savory and moist roasted pork with garlic, dill, and rosemary, topped with sauteed peppers and onions. 
Baja Rally, Mexican Quesadilla $6
 There is also a Soul Food Korean Taco, Bollywood Indian Taco, Bangkok Thai Vegetarian Taco, and Mamas Couscous which are all on my list to try next time. 


To keep up with Shogunai's daily whereabouts, you can find them on Twitter, Facebook, Flickr & LinkedIn. Also check out their website: www.shogunaitacos.com

Saturday, January 1, 2011

It's a New Year!


I know. I have been M.I.A. I'm sorry. This time of year kicks my butt every year, and this was no different. It's the busiest time for my day job as a children's photographer, my kids have birthdays, and then of course it's the holidays. I'm usually completely Grinchy by about December 1st.

But alas, I have come up for air, and I will be damned if I will start this year out without finally posting something!

It's not like I haven't been doing my share of eating, drinking and being merry - no need to worry about that. It's not even like I haven't practically turned my kitchen into a trattoria, and my liver into a wine cellar. I mean, in the last month I have gotten a pasta maker, a new super snazzy mandoline (not the instrument but the slicer thing), an ice cream maker and ..... a Kitchen Aid!!!! Not to mention another gift subscription to Bon Appetit as well as Saveur. My friends and family clearly want me to keep cooking for them.

I have been photographing pasta drying on the backs of my chairs, biscotti being whipped up for gifts, cookies being decorated and even holiday cocktails. But have I shared any of it with you??? Nooooooo.

Well, I have dusted myself and my cookbooks, tools, and palate off and I am back. If anyone is still out there.... I lift a glass to you for following along in 2010, for all of your comments, the recipes you shared, the goodies you sent, and the meals that we have shared, whether in person or virtually. I wish you a tasty, thirst quenching start to this New Year and I look forward to what 2011 will bring.

Cheers!
H

Tuesday, October 12, 2010

Tipu's Chai


It's been brought to my attention that I have been a delinquent blogger. So sorry about that. I haven't been whipping up much magic in the kitchen lately. I was in a bit of a, uh, "incident". An incident involving a mountain bike, a big root/stump thing, a trip over the handle bars, which therefore led to the emergency room, and eventually to my couch, where I have mused over the resulting slight concussion, lacerated liver and bruised rib. Quite an adventure in the last week. 

And I must say, the irony is not lost that I am supposed to be knee deep in wine sampling heaven, but noooo... Dr.'s orders are no alcohol for this injured liver for two weeks! One down, one to go....

SO, I figured this was the perfect segway to talk about that sample of chai that I was sent to sample and review. In case you missed my chai mania: my dear reader shared with me her mother-in-law's authentic recipe for chai masala (see the August post), which then led to the makers of Tipu's Chai contacting me to see if I would review their product. 

I have to say, that usually when it comes to products, if I have the ingredients to make something from scratch as opposed to buying something pre-packaged I would rather make it myself. Plus I like to tweak recipes to make them the way I like them. However, with my latest "incident" - not being able to remember my own address or my loved ones names & howling in pain whenever I sneeze, having something instant on hand has been divine intervention.

Like most authentic Indian chai recipes, Tipu's Chai recipe has been handed down from grandmother, to mother to son, traveling from India, across three continents and made it's way into an Indian restaurant in Montana in 1997. The popularity of their tea resulted in the birth of these commercial products. I think I mentioned before how I love how serious Indian people are about their tea, and I love how generous they are in sharing a good thing.

I was happy to see that the chai that the cool folks at Tipu's makes is purely tea and spices. They add no milk powder, sweetener or chemicals. Tipu's Chai is available in an Original or Decaffeinated Concentrate, a Slow Brew Original or Decaffeinated, as well as the package that I got: Instant Black Chai. These are all USDA Certified Organic, kosher certified and made with fair trade tea. 

The Instant Black Tea, aka: my new couch buddy - is a snap to make. Add 1 teaspoon of chai to 1/2 cup of boiling water and 1/2 cup hot milk and sweeten to taste. (I like to add a little more of the tea to make it a little stronger.) It really is a great blend of spices and tea, smells like Christmas in a cup and makes me feel like I am drinking something that is actually good for me.

BUT for when my time on the wagon is over, I happened to stumble on a recipe on their website for a Chai-Tini. Hello! Chai and booze? Now that sounds like the Swigs and Grinds we all know and love, right? So in case you need something a little livelier to do with your chai, here's the recipe:


Tipu's Chai-Tini
2 oz Myers’s rum
2 oz chai concentrate
½ oz simple syrup
Scoop Vanilla Ice Cream
Swirl in blender and serve in a martini glass with a cinnamon/sugar rim and mint twig.

Alternately: use 1 1/2 ounces half and half and shake with ice.  Strain and serve. 

Anyway, I'm sure I'll be back in the kitchen (and the wine rack) soon.... until then, check out Tipu's Chai website, www.tipuschai.com and pick up a sample for yourself!
Cheers! 

Monday, October 4, 2010

Wine Arrives On My Doorstep!


Do you see that?! A beautiful thing has begun to happen. Wine has started to arrive on my doorstep. Literally.
Let me back up a bit. I started writing for Wine and Food Travel back in June. A few months ago, my editor was in town & we met up over a glass of wine. One of the things we talked about was the perks of writing about wine, food & travel. She encouraged me to review wines, hotels, bed & breakfasts and restaurants, and in doing so, to contact them and ask if they would like to "sponsor" my stay or send a "sample" to review. My wheels began to turn.... Really? Am I really a real writer, and people will give me hook ups so that I will write about their product? Is this really how this works?

I didn't do much about it and then posted my next article on Chai Masala. Immediately after the article was up, I was contacted by a company who makes instant chai. They wanted to send me a sample to review. Sweet! Of course I will, said I.

And then I decided to go for it. As you probably know, I have become enraptured with Australian wines. It seems that every wine that knocks my socks off turns out to be Australian. However, now that I have a couple of favorites, I haven't branched out much, AND there is a lot about the history and the wine making regions of Australia that I know very little about. So one night I put together an email and sent it out to wineries from seven of the major wine producing regions letting them know that I am planning an exhaustive review on Australian wines to be posted on Wine & Food Travel as well as Swigs and Grinds. I also mentioned that if they would like to send a "sample" for tasting & review that I would be happy to include them in my story. And guess what? That beautiful image of the box above was my first shipment, sent from the wonderful people at Tyrrell's Wines, the winner of the 2010 James Halliday Winery of the Year. And since they were the first to get their wines to me, they are the first to be reviewed.  

   
I was not familiar with their wines at all, so I was very grateful for their offer to send their Rufus Stone Heathcote 2008 Shiraz as well as two bottles of their white wines. I don't normally drink whites, so I was actually excited to include them in my review because I feel very objective about them. Their Vat 1 Hunter Semillon is actually listed in "1001 Wines You Must Drink Before You Die", I received the 2003 vintage. Ben, my connection at Tyrrell's also decided to send the Vat 47 Hunter Chardonnay, since it's his favorite and it is consistently one of Australia's top 5 chardonnays. The white wines happen to be from the Hunter Valley region, and the Shiraz is from the Victoria region of Australia.  

So as you know, I'm not into all those fancy wine words. I like red wines that are big, bold, thick and almost chewable. A lot of the wines I like are described as "jammy". The Heathcote Shiraz was the first to be sampled and it was great. Since I must use wine words here, I would attach bold, spicy - almost peppery, floral and smooth to this wine. All very good attributes in my book. This wine retails for around $17. 

The two whites I decided to compare head to head so that I would have some base of comparison since I'm not a huge white fan. The Hunter Chardonnay surprised me with it's smoothness and the length that the flavors stay on the tongue. It really was a lovely, clean, fruity wine. The 2007 Hunter Chardonnay sells for around $40. 

The Hunter Sémillon was something that I had never heard of. Sémillon is a golden-skinned grape used to make dry and sweet white wines, popular in France and Australia. Hunter Valley Semillon is never matured in oak, but is vat or bottle aged. This may be what contributes to it being a crisp, dry wine with some green apple frutiness. I actually really liked it. This 2003 Semillon is also about $40. 

During our tasting of the two whites we came up with this metaphor: The Chardonnay is more watercolor, while the Sémillon is more line drawing. Meaning, the flavors of the Chardonnay are more blended, while the Sémillon was very straight and defined.  

I definitely recommend Tyrrell's Wines. Please check out their website and order a bottle of their wines or find a local distributor that carries their products. 

Also, to read the introduction to my Australian Wine Fairy Tale, check out the story at 

Saturday, October 2, 2010

Midnight Bread, that's normal... right?


I noticed it yesterday. The sudden need to cook all of the things that are flashing through my head. My sudden allergy to noise. And of course, my heightened sensitivity. I don't even have to look at the calendar. All of those sensations flashed through me while standing in the kitchen, and I knew... The feeding frenzy is on.

Tonight I'm writing this as bread dough is rising on my kitchen counter. At 11 o'clock, that's PM. I was already thinking about tomorrow's breakfast while I was making today's lunch. I am a freak. And I get even freakier during the next week.

While I was in the midst of this realization yesterday, I had this thought: Perhaps I should write a Field Guide & Survival Manual for those that have to deal with me during this time each month. It would be filled with such groundbreaking tips like:

No Unnecessary Noise Allowed
No Taking Too Long To Say Something
No Sitting Too Close To Me
No Staying Too Far Away From Me
Say Sweet Things To Me
Feed Me
Eat What I Feed You
Do Something Romantic
Make Me Go To Yoga
No Being Mean
No Licking Yourself (to the dog, but actually I suppose it applies to everyone..)
Tell Me You Love Me
Make Sure We're Not Out Of Booze
You're Not Allowed To Be In A Bad Mood At The Same Time I Am
Make Me Laugh

So I realize that this list is more than a little self indulgent, but that's just the way this week works. And ya know, I bet if the guys (and kids) out there knew for sure what is going on in our heads (and obeyed the rules), things would be much smoother. And of course, if that doesn't work, a slice of fresh baked Pecan Raisin Walnut Bread slathered in butter and a nice glass of Australian Shiraz should do the trick. Until I come out the other side, Cheers!

Wednesday, September 29, 2010

Roasted Beet Salad


"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity.
Beets are deadly serious".
 ~Tom Robbins, Jitterbug Perfume


You're right, Mr. Robbins!! I read Jitterbug Perfume when I was 18 & living with my sister in Maui. It was my first taste of Tom Robbins. Unfortunately, after my sister read the book she went on a beet cooking binge, which led to many, many tastes of beets. But in a weird way. She made beet everything. She made a beet omelet, which turned into a pink, eggy creation that scared me away from beets for years.

My mom & grandma made pickled beets when I was a kid, and even though they are fabulous, they were just too weird for me to like when I was little.

But of course, once I finally grew up - food wise anyway - I have fallen in love with the earthy, deep, rich, and you know I'm gonna say it: sexiness of beets.

On one of my recent, skipping-gleefully-through-the-isles-of-Whole Foods excursions, I saw this roasted beet salad in the deli case & had to re-enact it at home. As usual, I couldn't remember exactly what was in the one I had so I used what I had in the fridge. Here's the gist of it:

Peel a bunch of beets and 1/4 them. Slice some red onion, yellow or red bell pepper & toss them together with the beets, some olive oil & salt & pepper and roast in a 325 degree oven for about 15 minutes.
While they're doing their thing in the oven, throw together 1Tbs. olive oil, 1 Tbs. vinegar, a pinch of sugar and a bit of cayenne pepper. Toss the beets, peppers & onions in the vinaigrette, then throw in some feta cheese, chopped parsley & maybe some pine nuts if you have them.



And there you have it. Roasted "intense, deadly serious" beet salad with feta.     

Tuesday, September 21, 2010

Brussels Sprouts with Bacon & Onion


Here's a take on brussels sprouts that will convert even the staunchest hater of these darling little cabbages. I stole this idea from Michael Symon, chef at Lola restaurant. Not that I've been there, sadly. But I did see someone raving about these fried brussels sprouts on "The Best Thing I Ever Ate". You can find his recipe on the Food Network Website . I didn't think to look it up first so I made up my own, and let me tell you, after I made a sample batch, I had to put down my empty plate, call my sister, and give her a blow by blow of how much these things rocked. It was like a food porn 900 number. Her ear was all steamed up after I was finished. Just please, trust me on this. You HAVE to make these. Do it. I mean it. Really.

Here's what I did:
Quarter the brussels sprouts, and set aside. 


They really are cute, aren't they? 

Next, slice some red onions & chop up a few slices of raw bacon, throw them together in a pan & saute until browned & making your dog pace around the kitchen, salivating.


I am finally the proud owner of a morter & pestle, so I've been looking for reasons to use it as often as possible - and this vinaigrette is the perfect reason. Toss in a clove of garlic, the zest & juice of 1 lemon, some fresh parsley, a Tbs. of capers, a few slices of red onion & some olive oil, then smoosh around until it's kind of like a paste. Of course, if you don't have a morter & pestle (I've been scouring yard sales for years, until finally...) You can just chop everything up, throw it in a bowl, then add the lemon juice & oil.    


Heat about 2 inches of oil in a sturdy pot until it's really hot. 
An aside here.... not that YOU would do this, but in case you think it's a good idea to heat up this oil & then step out onto the front porch with a glass of wine & chat with neighbors until you see smoke pouring out of your house, only to run inside and see said sturdy pot in flames on your stove... let me tell you, it's a bad idea. However, if you ever should find yourself in such a situation, baking soda is the magic ingredient to put out the fire - remember that. Ehem, Not that I know from experience or anything, I'm just saying... 

SO, once the oil is hot, gently put in the brussels sprouts (they like to splatter a bit) and cook for just a couple of minutes until browned. Then remove them from the oil onto a paper towel to drain for a minute, then toss into a large bowl with the bacon & onion mixture & the vinaigrette and toss together. Now get ready... I hope you made a lot, because you won't want to stop eating them. Go ahead, see if you can convert the haters you know with this recipe & let me know how much you loved them!    


 

Wednesday, September 15, 2010

Dragon Fruit & Rambutan - An Exotic Duo


I was walking through the open Market on Fort Street, in downtown Honolulu yesterday, happy to live in Hawaii on such a beautiful September day and was suddenly awestruck, the way only a girl who thinks about food non-stop can be. I was surrounded by the most exotic, beautiful, strange & even scary looking fruits and vegetables.





Many things I recognized, some I knew well, and many... well I had been meaning to set up a date with many of them, and I realized today was going to be that day.


So I mustered up my confidence, sauntered over to a plump, pink, intriguing fellow & asked, "What's your name"? Turns out his name was Dragon Fruit. Sexy, right? If this fruit had a job it would be a tattoo artist, that's how cool it is. Even though he's in the cactus family, he's smooth and sweet, almost like a kiwi got tangled up with a radish. Very interesting. Then he introduced me to a bunch of his friends, the  Rambutan's. Turns out I know their cousins, the Lychee's, so I knew we would be great friends. I coughed up $5.99 each for them (they're expensive dates), and the three of us walked off arm & arm, so to speak.



Mr. Dragon Fruit







Rambutan

We got to my place, I photographed them and then we got down to business. Seemed like an exotic fruit salad was in order.
I put these guys into a bowl with green grapes, orange segments, blueberries, raspberries, a little grated ginger, some fresh mint & a tiny bit of feta cheese, that's right, feta cheese. You should have seen them dance. It was a great party. You should have them over sometime....

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