The Weekend Gourmet

Having a Ball Making Ice Cream!

2010-02-16T13:48:00.011-10:00

Not exactly gourmet, but certainly delicious, is the homemade ice cream you can make with a pretty novel little gadget I call the Ice Cream Ball. It's actually called the Play N Freeze Ice Cream Maker and it is sold by UCO. I got this great tool from my son for Christmas a few years ago and it has already gotten some good use.

Just like a regular ice cream maker, it freezes your own combination of cream and other goodies, using ice and rock salt. What is great about this ice cream maker is that it is in the shape of a ball, and the kids toss it around, like a toy, to make the ice cream freeze. No electricity or batteries required and so much fun!!

We used it the other night when we had friends over for a barbeque and will continue to use it whenever we want delicious, freshly made ice cream.

Be warned, though, this is not perfect ice-cream - it may be a little, lumpy or too creamy in consistency. The beauty is in the fun of making it and in having control over the ingredients you are putting into your body.

Here is the link to the Ice Cream Ball on Amazon, if you'd like to check it out and here are a few of my recipes for home-made ice cream in a ball.

Strawberry-Banana Ice Cream (Preferrably all organic ingredients used)
2 mashed ripe bananas
1 1/2 cups heavy whipping cream
2/3 cup sugar
1 cup partially thawed, chopped frozen strawberries

Island Dream Ice Cream
2 mashed ripe bananas
1 1/2 cups heavy whipping cream
1/2 cup chopped macadamia nuts
1/2 cup sugar
2 Tsp Vanilla extract
1/4 cup shredded sweetened coconut

~ Enjoy!!

Rosemary Lemon Chicken

2010-02-01T11:41:00.021-10:00

Rosemary Lemon Chicken is my husband's favorite dish. He would argue with that statement, but I know it is true, because it is what he asks me to make it more than any other recipe. In fact, he would like me to bake a chicken at least once a week and sometimes, I do.

There are so many good reasons to do so .... delicious, tender chicken the first night, chicken sandwiches the next day, chicken enchiladas for dinner the next night, and chicken soup or chicken stock, for a savory and complete end to the bird.

Homemade oven-roasted chicken will always beat the store-bought Costco or Safeway version in tenderness and taste. In addition, you know there will be no MSG or other preservatives and chemicals. I make sure to use only organic - free range chickens whenever possible. It costs a little more, but definitely worth it.

Oven-roasted chicken is a very easy dish to make, as well. In fact, once you put it in the oven, set the timer and pretty much forget about it.

Rosemary Lemon Chicken
1 Small Young Frying Chicken (approx. 5 lbs)
2 Lemons
1 Medium Yellow Onion
3 large Sprigs Rosemary, leaves removed and finely chopped
2 TBS Butter
1 Large Head Garlic
Salt
Pepper
Preheat oven to 425 degrees.

Remove all giblets and anything else from the inside of the chicken. Rinse with water. Place on baking sheet. Pat dry. Liberally salt and pepper outside of bird, including the inside of the cavity. Lift up skin on breast from near the cavity, separating skin from the muscle and making two small pockets. Add a pinch or two of salt and pepper in this area too.

Roughly chop onion into large chunks. Cut Garlic head in half horizontally, leaving skin on. Chop one lemon into large chunks. Squeeze lemon juice from the lemon over the bird. Stuff lemon peels/pulp chunks, with onions and bottom half of head of garlic (skin still on), into the bird.

Take second lemon and cut in half between ends with stems. Zest 1/2 of the lemon. Slice the other half into attractive slices, about 1/4 inch thick. Set aside. Take top half of garlic head and peel the cloves. Run through a garlic press and mix with lemon zest. Remove leaves from the rosemary stem. Finely chop about half of the rosemary and mix with the lemon zest/garlic and 2 TBS butter.

Rub lemon zest/rosemary/garlic/butter mixture inside breast pockets and on top and sides of chicken. Toss remaining rosemary leaves on top and around chicken. Some people dress the bird by tying the legs together with kitchen string and tucking the wings under. I never do and the chicken turns out fine. But I will leave that up to you.

Place stuffed bird, breast side up, in medium-sized cast iron dutch oven, with lid off. Garnish top with reserved lemon slices. Pour in 1 box of chicken stock. Place pot in preheated oven. Immediately reduce oven temperature to 375 degrees. Set timer for 1 hour, 45 minutes and bake. Remove chicken from pan and let rest on a serving platter for 15 minutes and serve. Any remaining juices may be strained and used to make a light sauce, by reducing with 1/2 cup of white wine.
Enjoy!

Decadent New Year's Eve Dinner (Part Two): Filet Mignon, Pupu-Style with Baked Garlic and Gorgonzola Sauce

2010-01-01T09:28:00.014-10:00

I served this Pupu (Appetizer) on New Year's Eve 2009 for a special treat for my family and friends, Tom and Holly, who were joining us. I had already pre-prepared my entree, Seafood Gratin, and it was ready to go in the oven. So, I could get started on the Filet Mignon Pupu.

Serving a filet as a Pupu is a more economical great way to give everyone a taste of a great cut of meat, with delicious flavor. Count on about 1 filet for every two people. This recipe can also be used to serve Filet Mignon as an entree. My husband and guests swooned over this recipe. Definitely a keeper.

Filet Mignon Pupu-Style with Baked Garlic & Gorgonzola Sauce

Serves 8
Filet
4 - 4-6 oz Filet Mignon Steaks
Extra-virgin Olive Oil
Salt and Pepper
1 Tbsp finely chopped Rosemary
4 large cloves baked garlic
4 pats butter

Baked Garlic
2 heads of Garlic
Cut top of head of garlic
Drizzle with olive oil
Bake is small oven-proof dish at 400 for about 25 minutes. Let cool.
Remove 4 large cloves from one of the heads for the Filet Mignon recipe, and save the rest to serve with and spread on a fresh French Baguette.

Gorgonzola Sauce
1 Large Shallot (diced)
2 Cups Beef Stock
1 Tsp finely diced Rosemary
1 Cup Dry Sherry or Madiera Wine
1/4 Cup Dry Red Wine
4 oz Crumbled Gorgonzola Cheese
Salt and Pepper to taste
2 Tbsp Butter

Cooking the Steaks - This is a FOOLPROOF way to cook Filet Mignon
Preheat oven to 375.

Salt and pepper all sides of 4 Filet Mignon steaks (4-6 oz each)
Heat 2 Tbsp olive oil in stainless steel or enameled cast iron skillet over medium-high heat until just smoking.

Add steaks to pan. Sear each side for 3 minutes, flipping with tongs.

Remove steaks and place on baking sheet.
Bake steaks in oven for 8 minutes (med rare) - set timer. Start making Gorgonzola Sauce with same pan used to sear steaks (see below).

When timer goes off, remove baking sheet, leave oven on. Flip steaks.
Smash a baked garlic clove (see Baked Garlic, above) on each filet and spread with butter knife. Sprinkle each steak with a about 1/2 tsp of rosemary, and top with a pat of butter.
Return steaks to oven. Bake for an additional 8 minutes (med rare) - set timer. Go back to making sauce.

When timer goes off, remove steaks from oven. Let rest for a few minutes, while finishing up Sauce.

Save any accumulated juices and add to Gorgonzola Sauce.

Slice and serve Pupu-Style with Gorzonzola Dipping Sauce, French Bread & Baked Garlic OR
Serve Filets individually, as entrees, in a pool of Gorgonzola Sauce or with a Gorgonzola Sauce drizzle.

Preparing Gorgonzola Sauce
In same skillet used for searing steaks, which should still have some olive oil remaining, saute shallot and 1 tps rosemary for 2-3 minutes, over medium-high heat, until shallots are slightly translucent. There should be some accumulated brown bits from the steaks. Add the sherry or madiera, and red wine. Deglaze pan and reduce liquid to about 1/2, stirring with a wire whisk. Add 1 Tbsp butter, stirring to melt. Add 1 cup beef stock, reducing again to about 1/2. Add another Tbsp of butter. Continue stirring. Add 2d up of the beef stock, reduce again to about 1/2.

Add gorzonzola cheese crumbles, stirring with a whisk until melted and blended. Add any available drippings from cooked filets.
Reduce sauce, if necessary, until slightly thickened. It will still be a bit runny. Add salt and pepper to taste. Use as dipping sauce or drizzle on meat.

Decadent New Year's Eve Dinner (Part One): Champagne Seafood Gratin

2010-01-01T08:23:00.057-10:00

This year my husband had to work late on New Year's Eve. Since President Obama is in Kailua, Marines involved in Homeland Defense all had to work overtime and split up the holidays. But I still wanted to make dinner special and memorable, even if late. So I needed something I could prepare in advance and then pop in the oven just before he was due home (around 10:00pm) -- a real treat. After all, this was his first New Year's Eve home after spending a year in Iraq.

And besides being New Year's Eve, this day was extra special because we got to meet President Obama, in person, near our home in Kailua. Along with several of our neighbors, my son and I gathered, watching him play golf, and were delighted when he stopped to chat and shake hands. Needless to say we were excited and happy and even more hopeful for 2010 after shaking hands with the President. But I digress.

I decided to make a Seafood Gratin, livened up with Champagne, and Filet Mignon, served Pupu style, with a Gorgonzola sauce. Side dish was White Asparagus Wrapped in Prosciutto. French Bread with Baked Garlic and a Nice Tossed Salad. Champagne to drink!

I started with the Champagne Seafood Gratin. This a a delicious and rich dish which may be served as either an entree or a first course, depending upon the serving size. I made this in entree size, in medium sized gratin dishes. You can also make this really festive by serving in large scallop shells.

Champagne Seafood Gratin
1 stick (8 Tbs) butter
2 lbs scallops (foot muscle removed) and/or shrimp (peeled and deveined, with no tails)
3/4 tsp Dried Thyme Powder
1 Bay leaf
1 large shallot
1 cup heavy cream
3 egg yolks
1 cup dry champagne/sparkling wine (or any dry white wine)
6 Tbsp Panko bread crumbs (Italian-style preparation, if you can find them)
2 Tbs Wondra pre-sifted flour
3 oz Pancetta (gently cooked, diced bacon may be substituted)
1 pound button mushrooms
6 Tbsp Grated Parmesan Cheese
1 1/4 cup Shredded Gruyere Cheese
Juice of 1 small lemon
1 tsp lemon zest

Prep Work:
Mash together until combined 3 tbs softened butter and all of the Wondra flour.
Dice the shallot
Finely dice the tarragon (for topping)
Finely dice the pancetta (for topping)
Finely grate Parmesan Cheese (for topping)
Slice all mushrooms
Juice the lemon, remove seeds, zest skin (zest for topping)
Whisk together heavy cream and egg yolks
Shred Gruyere Cheese

Tools:
Large stainless steel or enameled cast iron skillet, Slotted spoon, spatula, sieve, large plate, 1 medium bowl.

(1) Add the diced shallot to the skillet and saute over medium heat, with 3 tbs butter.

(2) Add Bay Leaf and dried Thyme. Stir.
(3) Add seafood. I used about a pound of bay scallops and a pound of bay shrimp, because that is what I already had in my freezer. I prefer to use larger scallops and shrimp. You can use all shrimp or all scallops, any size is fine.

(4) Toss seafood in butter. Add champagne and lemon juice. Depending upon the size of the seafood, cook 1-4 minutes, until just undercooked.

(5) Remove seafood from pan, with a slotted spoon, and set aside on a plate. If seafood is large, cut into bite sized pieces.
(6) Strain cooking juices from pan through a sieve into a medium bowl, removing shallots and bay leaf & disgarding them.
(7) Add 2 Tbsp butter to same pan. Toss in sliced mushrooms and saute, over medium heat, until softened and reduced, about 3-4 minutes. Remove mushrooms with a slotted spoon and add to seafood plate.
(8) Add reserved cooking liquid back to same pan in which the mushrooms were cooked. Reduce by 1/2. Add the four/butter mixture to the pan gradually in small plops, whisking to combine and make a smooth mixture.

(9) Add the heavy cream/egg yolk mixture slowly, while continuing to whisk, over low heat for 2 minutes, making sure that mixture does not boil. Sauce should be thickening.
(10) Slowly whisk in 1 1/4 cup gruyere cheese, making sure sauce stays smooth. Turn up heat slightly to melt the cheese, if necessary.

(10) When all cheese is melted and you have a thick sauce, add the mushrooms and seafood back into the sauce stirring gently. Remove from heat.
(11) Evenly pour seafood mixture into six indvidual gratin dishes. Set aside filled dishes on a baking sheet.

Topping: Combine bread crumbs, grated parmesan cheese, diced pancetta, diced tarragon, and lemon zest in a dish. Spinkle topping evenly over each gratin dish.

To serve immediately, place under low broiler for a few minutes until topping is toasted.
Or you can refrigerate, to serve later. To reheat, bake at 375 for 25-30 minutes.

Serve with a tossed salad, something very light and simple. This is a very rich dish. French bread is great, as a side, and delicious when dipped in the sauce.

Weekend Gourmet's 10 Favorite Kitchen Things

2009-12-27T13:27:00.059-10:00

Post Christmas ... I hope you had a wonderful time with family and friends and I hope Santa brought everyone lots of nice things for your kitchen!!

I was fortunate enough to recieve some great items from my dear husband and son. A cookbook, the quintessential Julia Child volume: Mastering the Art of French Cooking. Wonder how he got the idea for that one? Some super-cute ceramic measuring cups from Pier One, and last but not least, a tiny little mortar and pestle. Can wait to use them all!

But these gifts got me thinking about putting together a wish list of my own (I do foresee a copper bowl on the list), and of my most Favorite Things in My Kitchen. So I've compiled a list of my current favorite things. These are things I really would not want to live without and that I use fairly regularly. Would love comments and to hear more about your OWN favorites.
~ Aloha

(1) Le Creuset 5 1/2 Quart Cast Iron French Oven

My all-time favorite piece. I actually have this in green, not yellow, but any color is grand. Le Creuset is a classic cookware manufacturer. This is a heavy cast iron pot with easy to clean enamel interior. I use this pot or one in another size for so many things. Stews, soups, 1 dish meals, searing, braising, roasting. Though heavy, they are still great for transporting items you have to keep hot. These are expensive, heirloom pieces, but well worth the price.

(2) Polder 11 Pound Food Scale
Love this scale! We use it all the time. Looks great in the kitchen too!
Available on Amazon for about $20.

(3) Microplane Zester

Another super-handy item. Grate ginger, lemon zest, parmesan cheese, or chocolate. Mmm, so easy and quick!

(4) Silicon Baking Sheet Liners
Designed for baking, but I use them for roasting veggies also. Makes cleanup on your baking sheets quick and easy. Used these last for Oven Roasted Tomatoes. Just be careful with them. No knives!! They will last quite a while. Perfect for removing items from baking sheets, to cool, also. Great to have several on hand.

(5) Le Creuset Silicon Spoons/Spatulas

Must-have for use in all your enameled cast-iron cookware, and in your non-stick pots and pans, as well. I could not live without these. My non-stick pans now seem to last forever, since I started using these!

(6) Skimmmer/ Strainer Basket with Handle

These are of an Asian design, used for things like potstickers. Great for pasta, gnocci, or dumplings, but also for hardboiled eggs and veggies. Pull anything out of boiling water or broth that won't fit through the cracks. Love this tool!

(7) Bamboo Tongs

I know it is not smart, but I can't tell you how many times I have burned my fingers moving and removing cooking food prior to owning these. Tongs are a necessity and these bamboo ones are beautiful and "green," as well!

(8) Lots of Little Bowls

Oodles and Oodles of Bowls! Little bowls are so versatile. I love little bowls and ramekins. A pinch of this and a pinch of that. Organize all those ingredients for cooking. Give each of your guests dipping sauces on the side. Serve yourself just enough -- but not too much -- in a little bowl. Kids love things in little bowls too! Little bowls are just gosh darn cute!! These are from Crate & Barrel.

(9) Mandoline

This tool is a new addition to my kitchen which I absolutely adore. After all, who doesn't want to have perfectly sliced scalloped potatoes. Easy and quick and, most importantly, sure to cook evenly. I picked up the De Buyer Kobra slicer for about $40, on sale, at Williams-Sonoma because I was there, but you can spend 5 times that for a good mandoline or even less, if you look around. I find this price point and model is fine for my needs.

(10) Magnetic Knife Rack

I don't have a knife block, but prefer a magnetic knife holder. Keeps the knives near the sink and cutting board, high and away from small hands, and does not take up counter space. This is a great looking bamboo version. Makes me think about upgrading the one I already have.

(Bonus Favorite!)
I just couldn't limit myself to 10. But these are not really a cooking tool, anyway. I could not leave out the one and only Debbie Meyer Green Produce Bags. You've seen these on TV and now you are seeing them here! These things actually work! They are the best little bags for storing veggies in the fridge and especially, bananas and tomatoes on the counter. My bananas stay fresh for days, even with our warm humid Hawaii weather. These are a great product. I got them for my husband for Christmas because he likes them so much, but they were kind of really for me.

Love to hear your thoughts and what tools, equipment, and gadgets YOU love in your own kitchen!

A'Table Gourmet Cooking - Private Chef Classes & Dinner Parties

2009-10-28T09:04:00.005-10:00

My girlfriend, Kasandra, got an amazing gift for her birthday this year: a private in-home gourmet cooking class and meal. I was fortunate enough to be invited to share in the food and fun. The class was conducted by private chef, Aline Steiner of a' table Hawaii, on Oahu.

Not to be confused with a caterer, Aline comes to your home with uncooked ingredients and all the necessary cooking gear, to prepare a pre-selected meal for 1-25 people to be served in your own home. Using your kitchen, she can prepare the entire meal, without assistance from the host/hostess, for a dinner party or other special evening. Or, as done for us, she prepares an entire meal as a cooking class, for up to about 6 people, depending upon how many people the kitchen will comfortably accomodate.

The a'table process started with a pre-event meeting between Kasandra and Aline. Kasandra chose the specific dishes that we prepared from a few suggested menus Aline had provided. The evening of the party, we showed up with nothing but our appetitites and Aline had done all the shopping.
The Menu:
Sauteed Mushrooms with Aoli on Crostini

Scallops Tequila Ceviche in Cucumber Cups

Roasted Tomatoes w/ Saffron & Thyme

Seared Lamb Chops with Rosemary Balsamic Reduction Sauce

Ricotta Gnocchi
Chocolate Truffles &
Rustic Almond Apple Tart

We started with the Truffles, made from chocolate ganache and dipped in walnuts, coconut or seseame seeds and finished with the Lamb. In between, we sampled the appetizers and made all of the other delicious dishes, including homemade gnocchi, without using any potato! This was my favorite - total comfort food. Recipe is below.

In the end, we enjoyed a delicious feast and I also learned a few things I didn't know. I would highly recommend Aline to anyone who would like to learn to prepare some new dishes, in a fun group setting, or for a dinner party, where you would like to really be able to relax and enjoy your guests.

a'table Hawaii 808-221-3784
http://www.atablehawaii.com/

Aline's Recipe for Ricotta Gnocchi
Ingredients:
1 lb Whole Milk Ricotta
2 egg Yolks (M-L)
1/4 to 1/2 tsp Fine Sea Salt
1/2 Cup Parmesan Cheese
1 cup All-purpose Flour, plus extra for dusting the dough/board

Make sure your work surface and hands are very clean. Drain the ricotta over a colander to rid of any excess liquid. Have a large baking sheet, lined with parchment paper ready.

Into a large bowl, add the ricotta cheese, egg yolks, salt and freshly grated parmesan cheese. Mix well. Now add the flour and stir in briefly, just until combined - the dough will be quite sticky. Form a loaf and cut into 4 pieces and wrap 3 of them with plastic wrap.

Generously dust your work surface and hands with flour. Take the unwrapped piece of dough and roll it back and forth on the work surface, while applying gentle downward pressure. Form a long narrow cylinder of dough, about 18-20 inches in length, and about as thick as your index finger. Lightly dust with flour. Cut the cylinder into about 1 inch pieces and arrange in single layer on the baking sheet. Cover baking sheet with plastic wrap and set aside. Repeat these steps with the remaining 3 pieces of dough, placing the cut pieces on the same baking sheet, but making sure that all pieces are in a single layer and that none are touching, so that they won't stick to each other. You can freeze the gnocchi like this, so that you can bag them and store in the freezer.

To cook, bring a large pot of water to a boil, add a generous pinch of salt, and reduce heat untilt he water bubbles lightly. Add the gnocchi and stir once, so they don't stick to the bottom of the pot - and then let cook until they start floating to the top. Depending upon the size of the gnocchi, this may take 2-4 minutes. Remove from water with a slotted spoon and drain in a colander. Spread out in single layer on a baking sheet. You can reheat the gnocchi gently in a sauce and serve, or pan fry in a little olive oil and/or butter to lightly brown them before tossing with cheese or adding to a sauce. Enjoy!

Aloun Farm & Pumpkin Patch For Holiday Fun

2009-10-27T11:36:00.006-10:00

This fall, don't forget to make a stop by Aloun Farms. Aloun Farms is famous, on Oahu, for its Halloween Pumpkin Patch and tours for school children. But have you thought about visiting year around for fresh produce?

Aloun Farms is located on 18 acres in the Ewa and Kunia areas of Oahu and employs 180 people. It's mission inlcudes the goal of reducing Hawaii's dependency on mainland produce, by providing competitively priced local products to the people of Hawaii, using sustainable practices and providing education and outreach to the community.

Products grown include pumpkins, of course, and vegetables such as bok choy, zucchini, radishes, onions, eggplant, string beans, cabbage, broccoli, corn, and cucumber. Fruits, such as cantaloupe, honeydew, watermelon and apple bananas and fresh herbs are also available.

Bring your kids for the Pumpkin Patch and have a great time picking out your Halloween pumpkins! Open Oct. 31, 9am-5pm. Admission is Free, Pumpkins priced on weight. Parking is $3.00. Also, pick-your-own sweet corn - 5 gallon bucket $15, 4 gallon bucket $12.

91-1440 Farrington Hwy
Kapolei, HI 96707
808-677-9516
(Take exit 6A)
http://www.alounfarms.com/

Yikes! Where Have I Been? Pork Tenderloin & Warm Brussel Sprouts Salad

2009-10-26T16:33:00.022-10:00

Well, it is hard to be a Weekend Gourmet, when you have even less time than usual. Having my husband deployed for a year was a challenge and studying for and passing the Hawaii Bar in the middle of it all (work and child) kept me busy. But I digress.

Getting back to cooking will be fun, now that my husband is home from Iraq and I have someone other than my 5 year old to appreciate a good meal. Tonight, I am making something different that I think my husband will enjoy --- particularly, since he is on a mostly meat and veggie eating plan these days, having lost about 50 pounds, over the past year. Other than the potatoes, this is a low-carb menu.

So, Tonight's Menu:

*Slow Cooked Pork Tenderloin with Onions and Crispy-Fried Sage
*Warm Brussel Sprouts, Celery, Mushroom and Bacon Salad
*Sliced White Potatoes

Pretty gosh darn easy and made with what I could find in my fridge.

For the Tenderloin:
Lightly rub sea salt on one package (2 pieces of meat) Pork Tenderloin. Don't over-salt (the chicken broth you cook the pork in provides additional salt.) Sear over med-high heat in heavy cast iron pot with 1 Tbsp. EVOO until browned on all sides. While pork is browning, chop 1 med. white onion. Remove meat from pan and set aside, saving juices. Add chopped onion and 1 tbp chopped fresh sage to same pan, Saute with an additional TBS EVOO, if needed, until golden. Add meat and juices back into pot and add one box Organic Chicken Broth, scraping browned bits off the bottom of the pan and into the "sauce" with a spatula. Cover and cook on medium heat for 1 hour (Or use slow cooker.) Remove meat from pan and place on serving dish. Broth from meat/onion already should be reduced in pan to about 1 cup. If there is less, add a little water. If more, then reduce, over high heat. Add 1/2 cup of half and half to sauce. Stir. Pour sauce on meat serving platter and use, like gravy, on meat and potatoes. Optional: Sprinkle with crispy sage topping just before serving.

For Crispy Sage Topping:
Finely chop 3 tbsp. fresh sage leaves. Melt and heat 1 tsp butter in a small fry pan on high heat. When butter is hot, toss in chopped sage and fry until crisp, when butter is browned. Remove from heat and spoon crispy sage topping on top of meat. May be made in advance, while meat is cooking.

For the Salad:
Chop and then cook 3 pieces of bacon in a skillet on low heat, until soft but not crispy. Slice and add about 15 medium-sized button mushrooms and 1 TBS butter. Saute for about 5 minutes, until mushrooms have softened and reduced. (If you choose to omit the bacon or butter, you may substitute 2 tbsp. EVOO & add a little bit more salt.) Add 12 large brussel spouts sliced in half, sliced-side down in the pan, with other ingredients covering the sprouts. Turn up heat to medium, cover and cook for about 10-12 minutes. The sliced side of sprouts will carmelize and the rest will steam. Add 1 cup chopped celery. Toss together, cook for a few minutes more until celery is just slightly soft. Lightly salt, to taste. Turn off heat, transfer to bowl and let cool to room temperature. When ready to serve, toss with 3 cups mixed field greens. Eat without dressing or toss with a light balsamic vinegar dressing. Veggie mixture may be served on its own, as well, if you prefer to omit the greens.

The Sliced Potatoes:
Wash 2-3 large baking potatoes. Poke with fork and either Bake for an hour (or if in a hurry, cook in microwave on high for 15 minutes). Slice crosswise, in about 1/3 inch slices, immediately before serving. Drizzle with sauce from meat. Omit the potatoes if you are on a low carb diet.

Serves 6.

Organic Farming at Olomana Gardens

2009-02-25T16:52:00.014-10:00

Last Saturday afternoon we went in search of island-fresh eggs. I was inspired by Ann Marie's Cheese Slave Blog singing the praises of Pastured Eggs. The closest source I could find for fresh eggs was a place in nearby Waimanalo, Olomana Gardens. It was too much of a coincidence that this farm had been recommended to me twice in one month, for two very different reasons, so I had to make a visit.

After taking a long windey road toward the Ko'olaus we turned left at the Red Tractor to our destination. Passing a lot of junky looking apparatus and nearing some buildings, we finally parked. This is a place to wear lots of clothes, or bug repellant, if you use that sort of thing. Mosquitos were everywhere!

Olomana Gardens is owned by Glenn Martinez, a friendly and eclectic sort of fellow, who seems to be as fond of his toys (motorcycles, boats, etc.) as he is of his farm and animals. He is a Member of the Hawaii Organic Farmers Association and, according to his website:

"Olomana Gardens is dedicated to serving the local community as an informal, old-style, Hawaiian, tropical garden that is a model for modern, sustainable agriculture. [They] have a diverse population of two horses, a hundred plus birds (chickens, ducks, turkeys, geese), goats, a rabbit, and thousands upon thousands of composting worms which turn organic waste & manures into natural fertilizer. [They] have natural, spring-fed koi and aquaculture ponds which are also home to bull frogs and turtles. [They] grow organic fruit and vegetables and offer for sale natural chicken and duck eggs, selected exotic chicken pets, composting and tiller worms, worm compost, selected organic plants and produce, and organic pallet gardens for delivery (the all-in-one pallet gardens are perfect for budding farmers with limited space or those who want only organic produce). Agriculture workshops and school tours featuring our agricultural activities are a regular feature. "

So we let the kids run around the gardens like wild maniacs for a while, while conversing with Glenn, and then picked up several dozen eggs at $6 a dozen. Not bad. He told us that they have fresh organic produce and it sells out completely, daily. I plan to head over there early in the morning next time. I am also particularly interested in the POGs or Pallet Organic Gardens. These are a raised bed mini-farm that they will deliver to your home for residential organic food production. Cool, so long as I could remember to keep it watered!

Olomana Gardens. 41-1140 Waikupanaha St., Waimanalo, HI 808-259-5223.

Kailua Eats: Kalapawai Cafe

2009-02-05T09:19:00.021-10:00

Other than the Mokulua Islands off of Lanikai Beach, there is probably no more prolific spot in Kailua than the Kalapawai Market. Located on South Kalaheo, and a short hop from Kailua Beach and Beach Park, the Kalapawai Market has been serving patrons since 1932. It's owner, Don Dymond, has definitely done the market & deli concept right, making this convenience stop one frequented by both tourists and locals, for many years.

In 2007, Dymond opened his sister business, the Kalapawai Cafe. A deli and restuarant, the Kalapwai Cafe is located in the heart of Kailua Town, just off the main drag from the Pali Highway. In the former site of a used car lot, you will recognize the signature evergreen paint, red roof and white trim of the plantation-style building. The Kalapawai Cafe's deli case is choc full of delicious looking, gourmet dishes, many of which would make even Ina Garten's mouth water. Sandwiches and fresh pizzas are a speciality. They make espresso & coffee, and serve several breakfast items, made to order, such as bagels with lox or hummus, and breakfast burritos, with Andy's Salsa.

After 5pm, the cafe starts its sit-down service, with a pretty darn good menu & wine list. The restaurant favors local produce and uses the freshest ingredients possible. I've eaten there several times now, and will continue to go back and try new things.

If appetizers are your thing, they have a few simple items like Bruschetta with toppings such as salmon and tomatoes, and pitas with spreads: Tuscan White Bean, Hummus, and Lemon-Artichoke Pesto ($9). Bacon-Wrapped Figs are also a yummy-sounding delight, which I have not yet sampled. Pair one or two of these treats with a flight of wine, 3 samples in tasting-size portions, $10, for a relaxing pau hana.

Last night, I had the special: Braised Beef Brisket in a Port Wine-Prune Reduction, served with Tuscan Broccoli and Polenta ($25). The sauce on the meat was very good, but I should have known better than to order an inferior cut of meat. This dish would have been perfection had it been made will the fall-apart goodness of shortribs, rather than slightly chewy brisket. In any event, the taste of the entire dish was superb. The broccoli was wonderfully sauteed in olive oil, with garlic, raisins and pine nuts. And the rich and creamy polenta was a great complement to brisket's savory juices and sauce.

My companion had the Harris Ranch Pupu Steak, Over Greens and Hau'ula Aparagus, with Gorgonzola Dressing ($18). This was delicious, as well. The sliced steak over the bed of greens and grilled local asparagus, was cooked just right -- though the meat, each time I've had this dish, has been slightly overseasoned with salt. Chopped tomatoes and a light, milky cheese dressing over top, made the overall combination of ingredients taste fresh and lovely.

My "favorite ever" dish there was a special: Grilled Opakapaka (Pink Snapper) Over a Spicy Sausage Stuffing, and Topped with Shrimp, with a Red Pepper and Pesto Drizzle. This was so different and so delicious. I haven't seen them offer this again, but would order it in a flash.

Grilled Opakapaka Special
The ambiance of the cafe is a bit, well, rustic, which adds to the Cafe's appeal. Just don't sit right in front of the Deli case on a warm day, as it tends to emit a quite hot exhaust, making this seating uncomfortable at times. And the kitchen needs some better form of ventilation for its smoke, for sure. I hope some of these things will improve over time. Service is always friendly and adequate.

While the Kalapawai Cafe has a very casual setting, it has the most original and inspired food in Kailua. I can only hope that it will continue to provide fresh local ingredients and improve upon food quality. This is what will make this establishment stand out from places like the Formaggio Grill which, though it has a chic ambiance & good wine list, is both overly expensive & mediocre as to the food.

Kalapawai Cafe & Deli. 750 Kailua Road Kailua, HI 808-262-3354.

Making My List & Checking It Twice: San Francisco Restaurants

2009-02-04T09:36:00.012-10:00

Yippee! Recently booked my flight to San Francisco. Going there with my son to meet up with my husband who is deployed and on a two week leave from Iraq. It will be so wonderful to see him! We are meeting on the mainland to have a nice vacation together and see long-time friends from the years when I lived in San Francisco. Has it really been 5 years since I left? Besides my friends, who can only be described as the best of the best, what do I miss?

HMM, Golden Gate Bridge, Victorian & Edwardian Architecture, Exploring Antique Shops ... AND OF COURSE,THE RESTAURANTS!!!

I have already started making my list of where we will eat, and I'll provide actual reviews while I am there. This is a list of my Top 10, in no particular order. Not all necessarily gourmet cuisine - but tried and true favorites. I've included a little of this and a little of that, in various neighborhoods and at a few different price points. I hope they are all still as good as I remember, but I am probably safe because, in San Francisco, if you are not really good, you don't last long.

1. Restaurant LuLu - SOMA (Rustic Italian, great wine list) I worked up the street from here and used to pass it when I walked to and from work. Love the fact that you can get tasting size portions of a huge list of great wines. Food is consistent and comforting. Rotisserie oven. Family-style place, good for groups. Makes me want to venture out into the Tuscan Sun.
2. B44 - Belden Lane, Financial District (Spanish Food) Great, lively downtown location and delicious authentic food. I prefer the Tapas to the entrees, here. Ole!
3. Aqua - Financial District (High-end Seafood). I always liked to go there without a reservation and sit at the bar counter. Less stuffy that way. Mussel souffle, tuna tartare, warm goat cheese salad - mmmm.
4. Gary Danko - Fisherman's Wharf (High-end, high-end). Another counter sitting place, if no reservation. Amazing food, expensive - for the most special of occasions - like seeing my husband again, and celebrating a year of missed birthdays, anniversarys and Valentines - This place rocks!
5. Delfina - Mission District (Italian) Local favorite. Delicisoso! Crowded, but worth it.
6. Cha-Cha-Cha - Haight Ashbury & Mission (Carribean) Fun and friendly. An old favorite, I think I have been there 100 times. The Warm Spinach Salad is to die for!
7. Betelnut - Cow Hollow (Asian) Trendy and fun, in a great walking neighborhood full of shops, cafes & nightspots. YUM for the Chicken Lettuce Cups & Thai Bloody Mary's.
8. Puerto Allegre - Mission District (Mexican) Great for Breakfast, in particular. Inexpensive.
9. Limon - Mission District (Peruvian/Nuevo Latino Cuisine) I used to live in an artist's live/work loft literally around the corner from the original location of this place, when it first opened. Glad to see people noticed how great they are. Delicious fish dishes and ceviche.
10. Maya - SOMA (Upscale Mexican) - Great tacos to go at lunchtime. They make authentic red chile and homemade corn tortillas. Awesome Happy Hour for margaritas and complimentary Botanas.

NEW TO TRY:
Chapeau (used to be a great restuarant called Clementine) - Clement Street/Lake/Richmond (French) - Would have been on my list as the old place, but not sure about the new restaurant yet.
A-16 - Marina Dist. (Wood-fired Pizzas/Wine Bar, Southern Italian) - Sounds so good! Going to check with my friend, Priya (still a city dweller) for more ideas on the new ones. Hope we can fit them all in!

Aloha!

Meat Me In the Islands

2009-01-30T02:47:00.010-10:00

Wasn’t I just saying that beef was enjoying a new renaissance? Particularly, here on the islands, where McDonald’s sausage patties & SPAM are considered by some locals to be gourmet delights. Well, that was an understatement. Apparently, all red fatty meats are in vogue – as evidenced by the hot, new & much blogged recipe, The Bacon Explosion. Watch out for heart attacks! Or maybe not, did you see recently, on Oprah, where David Zinczenko, the editor-in-chief of Men's Health magazine and author of the book Eat This Not That for Kids said that regular bacon is a healthier alternative to turkey bacon? No? Well, I digress.

The Bacon Explosion is one of the most decadent things I have seen since the Turducken. (See below.) The Bacon Explosion is a recipe made famous by a team of Kansas City BBQ experts called Burnt Finger BBQ. An interesting-looking meatloaf-type dish, it consists of strips of bacon tightly woven into a square mat, which is seasoned and then rolled around a filling of ground Italian sausage and cooked bacon pieces. The 4 pound loaf is then transferred to a backyard smoker, and cooked for 2-3 hours, slathered in BBQ sauce. It is said to contain at least 5,000 calories and 500 grams of fat. This is a link to the original recipe.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

I don’t think we have yet seen the full height of popularity possible in the islands for The Bacon Explosion dish. Once this catches on, I think it will remain as a local favorite.

The Turducken uses the same concept as The Bacon Explosion, but is made with fowl. Made popular in the 1980’s, “Turduckens” as they are called in the US, are seen most often in the Deep South and are usually cooked at Thanksgiving.

To make a Turducken, you start with a small deboned chicken and stuff it inside a deboned duck, which is then stuffed inside a partially de-boned turkey. TUR-DUCK-EN. Pretty clever. The inside of the chicken and any other remaining cavities can then be stuffed with a breadcrumb, vegetable or sausage stuffing. Turduckens have been commercially produced since 1985, by a specialty meats company in Louisiana.

Though relatively new in the US, “multi-bird” roasts have been around for a while. In fact, one royal feast in early 19th century France is said to have served a multi-bird roast (called a Rôti Sans Pareil, or "roast without equal”) including 17nested birds, with the tiniest one stuffed by a single olive! Oh my! And Bon Appétit!

Rum Fizzle: The Sheraton Waikiki's RumFire

2009-01-29T09:18:00.013-10:00

This weekend, I spent some time in Waikiki and one of the highlights of the trip was supposed to have been dinner at RUMFIRE at the Sheraton Waikiki. Prior to opening, RumFire was touted as the newest and most exciting place for delicious food in a long time. They stole the Executive Sous Chef Colin Hazama from the Kahala Hotel and promised sizzling & spicy cuisine amidst a casual fire-inspired environment. I am not sure what I expected of the menu - the name would seem to indicate a mix of fire-grilled fare and spicy hot dishes, and they did have some of that. But I was looking for something, somewhat more comforting, like a good piece of meat, sipping a rum drink in front of the warm glow of a fire. Maybe I am just an old foodie-duddy.

What I found was disappointing. The main disappointment was the service. Once seated, around 9pm, I sat for over a half hour before being even provided water or asked if I wanted a drink. And that was only after I got up walked inside the restaurant and flagged down a waiter for another section. Also, it was a Saturday and the place was LOUD. Very Loud, DJ -Techno Music Loud. RumFire is more of a trendy watering hole (albeit with pretty good food), than a great restaurant. There were other poor aspects of the service, which I wont go into, but trust me -- there are still quite a few kinks to be worked out in the service and management.

The menu is rather small and uninspired, save a few dishes - like the Miso-Sake Butterfish. I ordered this dish and was suprised when it came (another very long half hour later) because it was rather small and had no accompaniments. I suppose it was a little larger than an appetizer-sized portion, but stingy for a $24 entree. And it was not described well on the menu, as the otherwise deliciously prepared fish was totally covered in raw onions - something I would definitely have had them omit, had I known from the menu that they would be there. The onions completely overpowered and ruined the taste of the fish.

I would have liked to see a better selection of grilled meats on the menu, and perhaps some rum-inspired recipes. A "Hot Diggety" Hot Dog is one on the other menu items, if that tells you anything. And being a hotel, they actually have a childrens' menu, but it is definitely not a place for kids.

On the other hand, there was nothing stingy about the drinks. Only one of the rum drinks is enough to knock most people out for the night! Which is good, because they too are quite expensive. I had a Rumrunner and would highly recommend it to anyone. The bar apparently has a famous Rum Tower, as well. And the setting is superb - oceanfront on Waikiki and many tables with nice views, during the day. At night, the flames come out. It was a cold night when I was there, so I have to wonder what it will be like in the warmer months, when misters and ceiling fans may be more appropriate. If you do sit outside, just be sure not to sit downwind of the fire pits or torches, or you may get smoked out, like I did.

This bar reminds me of a few in San Francisco, but the theme would work much better there, in the cool foggy weather. But RumFire would never last in SF as a restaurant, because neither the food, nor service is great. RumFire in Waikiki will have to depend mostly on tourists and hipsters that want to enjoy good strong drinks with lots of pretty people. Oh, and you won't starve, if you are hungry and want to pay the price. Personally, I think the location is just perfect for drinks and appetizers at sunset, before the young and hip crowd arrives and the place turns into more of a night club than a restuarant.

For the Love of Beef

2009-01-12T12:04:00.008-10:00

I went through a phase where I rarely ate red meat. Like all things good, beef has been shunned as unhealthy from time to time. I think now that beef is experiencing a rennaissance of sorts. People are remembering how deliciously juicy, savory and satisfying a steak can be. And lean cuts, in particular, can be quite healthy --- Beef is high in protien, iron, zinc, selenium and B vitamins.

My strong preference is for natural or organic beef. Tastes better, looks better, smells better, and better for you. Most people do not understand the difference between organic and natural beef. I was a little confused myself, so I checked into this a bit.

To be labeled as "Natural" beef, the USDA has required that the beef is minimally processed with no artificial additives or preservatives. There are no official standards as to how the animals are raised or what they are fed, so they are not necessarily free-range or grass fed. Generally, natural means that the cows have not been given and antibiotics, artifical hormones or steroids.

"Certified Organic" beef means cattle that is raised on land that is certified organic. That means that chemicals (such as pesticides and herbicides) have not been used on the land which has been used for grazing the cows for at least three years. Cows also are not grain-fed and have not been given growth hormones, antibiotics or steroids.

Natural beef is easier to find than organic. Some retailers, such as Whole Foods have implemented their own high standards for acceptable beef and other meat products. In Hawaii, Costco and the Military Base Commissaries are now carrying some organics, but mainly you have to go to health food or natural food specialty stores to find a selection of natural or organic meat products. And, with the exception of Whole Foods, most of what you find is frozen.

The farmers' markets are another resource for free-range, natural and organic products.

On Oahu:

Sunday Farmers' Market in Mililani
Mililani High School Parking Lot
Sundays8am - Noon

Hawaii Kai Farmers' Market (produce)
Hawaii Kai Towne Center
Mondays & Saturdays 7:30am - 3:30pm

Waikiki Farmers' Market (produce, island-style foods)
Waikiki Community Center
Tuesdays & Fridays7am - 1pm

Fort Street Open Market (produce, flowers & plants, arts & crafts)
Tuesdays & Fridays Wilcox Park (in front of Macy's Downtown) 8am - 2pm
Wednesdays
Pauahi & Fort Street 8am - 2pm

Farmers' Market in Kailua (produce, flowers, dinner foods)
Thursday Kailua Town Center Parking Garage (behind Long's)
5pm - 7:30pm

Saturday Farmers' Market (produce, flowers, breakfast foods)
Kapiolani CC Parking Lot C
Saturdays 7:30am - 11am

He'eia Open Market (produce, flowers & plants, arts & crafts)
46-465 Kamehameha Hwy Kaneohe He'eia State Park
Sundays 9am - 3pm

The best place to go, though expensive, is Whole Foood in Kahala. Another WholeFoods is coming to Kailua in 2110. Hawaii still has a long way to go before natural and organic meat products are readily available.

A Gas Shortage

2009-01-11T12:37:00.016-10:00

This last week has been a challenge. A gas pipe broke in my garage and, as result, we have been without gas for about 5 days now. Needless to say, this is an inconvenience -- having no hot water, oven, stove or clothes dryer.

Cold showers have been a bear. And I had to temporarily give up my Bialetti, stove-top espresso maker. But the microwave is now my friend. Did you know they actually sell instant 100% Kona Coffee? It is pretty good in a pinch. The one I found is made by Honolulu-based Mulvadi. It's products are distributed in Hawaii, California and Nevada and internationally, right now, and are available online. Just microwave the water and add a few teaspoons - not too shabby for instant. Of course, the French Press (with microwaved water) and regular coffee maker were also available, and are a bit better options.

The food bar at Whole Foods Market has also become a new favorite this week, as the brand new Kahala location of the mainland grocer is very near my office. They make some fabulous hummus -- extra garlicky, and great Indian food, as well. I dare say, this store has the largest food and salad bar I have even seen in a grocery store, and is a little more healthy than the usual take-out.

With no gas in the house, I even pulled out the outdoor gas grill, which had gone unused since my husband was deployed in September. Grilling has been his domain since we were married, but I guess, it is time I reinstated the grill into my own repetoire. After all, Neil still has 9 more months in Iraq.

So, with the grill, dinner tonight will actually be a little better tonight that I had previously imagined -- grilled Natural Filet Mignon, Microwave Steamed Baby Haricot-Verts With Melted Mutter and Sliced Almonds, Grilled Garlic Toast and Strawberries stuffed with Double-Creme Cheese for dessert. Yum, even my 4 year old will eat this!

The lack of gas has been inconvenient, but had also forced me to try a few new things and break out of my weekday routine. I was able to recover some some under-utilized cooking skills and ideas, and to rediscover new uses for a much maligned, but still very useful, convenient and time-saving cooking tool - the microwave!

A Royal Lu'au

2009-01-06T17:36:00.030-10:00

Yesterday, I had the privilege of a sneak preview of the renovations at the famed Pink Palace of the Pacific - the Royal Hawaiian Hotel on Waikiki Beach. For those of you who don't know the Royal, it is one of the oldest and most prolific hotels in Hawaii. Built in 1927, in the Spanish & Art-deco styles, it is currently undergoing a much-needed facelift, coordinated by the esteemed West Coast design firm, Philpotts & Associates. The grand re-opening is scheduled for January 20, 2009 and appears to be on-track. Design changes include room renovations and reconfigurations of the check-in area, entry pathways/drives, and the main ballroom, The Monarch Room. A more updated color scheme and new lighting, paint, rugs and furniture are all prominent changes. Fortuntely, they has the good sense to keep the art deco stenciling on the ceiling in the main hall and most of the historic detail.

The Royal is the site of a fundraiser I am co-chairing at the end of January, helping to open the hotel, and closely following Hawaii's Grand Inagural Ball in honor of President-Elect Obama on opening night. I was invited to the hotel for a preview of the site and tasting of the delectable meal our guests will savor that evening. The theme of our event involves musical entertainment in the Hapa Haole style by award-winning Paul Shimomoto (think 40's crooner - Hawaiian music & hula) and ali'i (royalty) luau-themed food and decor. Of course, at $150 a plate, we didn't want a traditional luau buffet, featuring kalua pork, white rice and mac salad, so requested something more upscale and plated.
Here is the menu Chef Alfred Cabacungan created for the guests of our Ali'i Style Luau:

First Course: Salad of Local Greens and Lomi-Lomi Salmon with Guava and Taro Rolls

FOOD NOTE: Lomi Salmon is named after the Hawaiian word for massage: "Lomi-lomi," meaning "loving hands. It is the Hawaiian version of Pico de Gallo -- diced tomatoes & onions and/or green onions, tossed with salt and sugar cured salmon, also diced. The salt and sugar are massaged into the fish, in the curing process. It is served cold and is a traditional accompaniment to luau food.

Entree: Macadmaia-crusted Mahi-Mahi topped with Hamakua Mushroom Sauce, teamed with Chicken and Pork Lau-Lau with Pineapple Lomi Salsa, Fresh Spring Vegetables & Roasted, Sliced Sweet Potato.

FOOD NOTE: Lau-lau is another traditional Hawaiian luau food. Lau-lau is usually made by combining butterfish with chicken and/or pork, and wrapping in taro leaves, sort of like a Mexican tamale. It can be steamed or wrapped in banana leaves and cooked in a undergound oven, called an emu.

Dessert: Royal Hawaiian Signature Chocolate Ganache Cake with Creme Anglaise, Vanilla-Bean Ice Cream on a Butter Cookie and Macadamia Brittle, Gold Leaf and Berry Garnish.

We asked for a few minor changes, but overall, were very happy with what the Royal Hawaiian prepared for us --- Luau food elegantly presented and fit for a king!

Dinner for Breakfast

2009-01-05T09:13:00.004-10:00

I don't know about you, but I wake up hungry in the morning. And I really am not a big breakfast person. Sure, eggs and toast are fine, even enjoyable. But my palatte usually craves something more substantial and more savory than a sweet roll and coffee. And have you read the ingredients list on the side of most breakfast cereals and frozen waffles? No thanks!

My favorite is to have leftovers from the night before - reheated is best, and doesn't take long to cook. The flavors have had overnight to fully develop. Yesterday I had rigatoni alfredo, though admittedly the sauce separated at bit when reheated - but the taste was the same... And then, last night's salmon served-with was a bit dry. Ok, well, sometimes leftovers are not as good the next day.

Which gives me an idea --- Why not make dinner food for breakfast more of a regular thing? For health reasons, breakfast is supposed to be the biggest meal of the day, anyway, and dinner light. So why not switch out breakfast and dinner? What a great way to add more vegetables to your daily menu, as well! But mornings are rushed. Need something quick and easy.

I think a casserole would be a nice idea. Could be prepared in advance, when you have more time, and then reheated like quiche. I will work on a few recipes and keep you posted. Any ideas or great breakfast (dinner) casserole recipes? please let me know. Aloha!

UPDATE: Here is one idea from my friend Ann Marie (Cheese Slave) - Egg, Bacon. Cheese Muffins Made with Coconut Flour.
http://www.cheeseslave.com/2009/01/06/low-carb-bacon-egg-cheese-muffins/

Food Photography

2009-01-04T11:45:00.004-10:00

One of the most important things about writing a food blog is getting the right food photography. As I will be self-publishing, I am hoping to do most of this one my own. Practice makes perfect, right?

I've started with a wonderfully yummy post for people like me who don't have experience with food photography. I will use some of this tips on my blog. Feel free to give me your comments on the photography. I am sure it will be a work in progress.

Thanks to Lolo at Vegan Yum Yum!
http://veganyumyum.com/2008/09/food-photography-for-bloggers/

From Concept to Creation

2009-01-04T10:20:00.003-10:00

The Weekend Gourmet Blog is somewhat related to the cookbook I am writing of the same name. The concept behind the book is that many people do not have the time or energy for "gourmet" cooking during the work week, so either eat out or make very simple meals. The WEEKEND is time to do what we foodies love to do - eat, cook and SHARE delicious meals -- SPECIAL food, for dinner parties or other occasions -- but not necessarily difficult to make or time consuming -- only deliciously memorable.

I have been working on my cookbook idea for almost 2 years, but until now, have not had the time or energy to take it too far. The Weekend Gourmet project will ultimately become comprised of many of those people that I love - whether they know it or not - for my friends and family are my advisors, mentors, inspiration and also, test kitchen.

That's all for Now!
With Aloha,
Yvonne