Wednesday, May 23, 2012
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Two things came into my life in 2011: a papaya tree and a food processor. Combined, they made a recipe.
If you have a tofu aversion — for example, if I were to tell you the pie you just ate was made with tofu and you said “ack!” — grow up already.
Reney Ching credits her Chinese grandmother for inspiring the beef stew she makes as head cook at Punahou School, a fitting thought as Mother's Day approaches on Sunday.
The hardest thing about making your own pickled rakkyo is finding the key ingredient.
More than a year ago, Les M. wrote in search of an oxtail stew recipe he could make in his Crock-Pot. It's taken a long time, but think of this recipe as slow-cooking in my brain.
When it comes to Crock-Pot cooking, the holy grail is a dish that is at its prime after 10 hours of cooking, one that can be scooped directly onto dinner plates at the end of an eight-hour workday, plus commute.
Last week I had a burst of slow-cooker energy, if that is not a contradiction in terms. Came up with three recipes that I'll be presenting over the rest of April as a continuation of last year's "Slow Ono" Crock-Pot crusade.
When is the last time you heard an endorsement this unequivocal: "My whole family loved it sooo much. Not too garlicky, not too sweet, not too salty, but perfect and extremely delicious."
If you, like me, have been trying hard to make friends with your Crock-Pot, you've probably noticed that all the easy recipes are for big hunks of meat. . Warm, wholesome and satisfying they may be, but few are good partners in the quest to eat light.
I love Jeremy Lin. I would like to shake his hand, cook him dinner, introduce him to my daughter. None of these things being likely, I'll just think about them, specifically what I might make him for dinner.
If you like the comforting fulfilment of a bowl of stew but are trying to cut back on red meat, a chicken stew could be the answer.
On an unfortunate day in the 1970s, a couple of young lads were led into temptation by their love of shortbread. They stole a 5-gallon can of cookies from the Kailua High School cafeteria, which may have seemed a harmless prank, but not to Edith Ichimasa, the cafeteria manager.
New snack sensation: toasted pasta. Try it. Heat some olive oil in a skillet, add broken pieces of pasta and toss until nicely toasted. Taste. OK, maybe it's not on par with hot buttered popcorn, but you'll be surprised.
This week's mission was to make a baked version of those crispy, crunchy Okinawan fried spheres — andagi — on behalf of a correspondent, Cynthia. She'd made an attempt using a standard recipe in muffin pans but wanted to know if there was a real recipe out there.
I probably shouldn't admit this, but my education in biscuits is grounded in Bisquick and Poppin' Fresh. A biscuit never seemed something to obsess about, and the old easy fix has always seemed plenty good enough.
The Spanish rice that we know and love in Hawaii is really a take on Mexican rice — a side dish of rice simmered with tomatoes, onions and spices — except that our version is a main dish, an economical one-pot meal bulked up with ground beef.
A good baker of my acquaintance once told me that everything tastes better with cream cheese. This is an easy hypothesis to test.
After I die, I’d like to be remembered for a recipe. As I’m not likely to be known for a stunning act of heroism, or brilliant leadership, or making wads of money, I will settle for a legacy of yum — one special dish that will force my children to think of me whenever they make it, a recipe they can pass to their children, and so on.
Every so often a recipe request arrives here that tugs at the heartstrings as well as the taste buds — Karen Chang's is the latest.
The world is awash in Chex mix recipes. You realize this when you go looking for a specific one and nothing else will do.
The season for pumpkin desserts runs all year 'round but peaks during the sugar rush between Halloween and Christmas, when we have fall-like thoughts and cinnamon on the mind.
Pho, that deeply flavored Vietnamese comfort soup, was a dish I always thought best left to professionals.
If you've read today's cover story, you're up to speed on baking cookies without gluten. Now that you're hyped up on all that sugar, how about some pasta to bring you back to earth? Gluten-free, too.
It's Thanksgiving Eve, time to say thanks for something. In my case it's for everyone who has shared a recipe with me this year.
Cookbooks that hit shelves at the holidays fulfill a double need: They provide ideas for the dining extravaganzas of the season, and they make handy gifts. So it is with two new books that arrived recently on my desk, both being sold to support good causes.
The Crock-Pot can be your friend at Thanksgiving, cooking up a nice side dish while your oven is busy with the turkey, your stove top is occupied with four other things and you're cleaning the house.
When the taste buds say “Yes!” but the blood pressure cuff says “No!” you probably should be listening to the cuff. Which means that enjoying a nice platter of sashimi requires some rethinking. The typical accompaniment of soy sauce and wasabi is not a good idea. Sodium: bad.
Since the advent of checked-baggage fees, we’ve been downsizing our luggage for every mainland trip, which means downsizing the omiyage carried for friends and family. The optimal carry-on gift is something light that packs flat, so it was enlightening to discover Hawaiian Sun powdered juice packages.
Yes, "From the Heart of Hawaii's Families" is a cookbook, but for the students at Kapolei High School who helped assemble the recipes, it was an interdisciplinary educational exercise and, for many of them, a catharsis.
My mission to make sauerbraten began with a shopping trip for two nonstaples: gingersnaps and juniper berries. The first was easy to find in the cookie aisle; the second, not so much.
For all those who’ve been cooking along since January, when this monthly “Slow Ono” Crock Pot feature began, it’s time to demonstrate what you’ve learned. There could be some money in it.
This is the day when I try to sell you a cookbook. It is also the day (the first Wednesday of the month) when I present you with a new recipe for your slow cooker. Conveniently, these efforts converge.
So many foods, so little time. Case in point: Kewpie mayonnaise. I met this condiment just a couple of weeks ago, although some of my friends say that is only because I've been deprived my whole life. I've also discovered an underground of fanatics who share their love of Kewpie on various online sites.
Thanks to caller Caroline Blakeley for her suggestion that in honor of this weekend's Greek Festival we all learn to make moussaka.
Meatloaf is great comfort food but not the prettiest. Tends to sit there on a plate looking all dull, brown and loafy. Not something you'd put out at a party when you're trying to impress.
One of my favorite vacation souvenirs is a new food — something tried for the first time in a new place that I can bring home in the form of a recipe.
When my quest for local-style slow-cooker recipes launched in January, one of the first responders was Keith Okazaki, who sent in a couple of his success stories.
Some people cook by eyeball. They throw things together in quantities that look right, then cook until it looks right. Others require precision instructions and will not move forward without them.
If you have a tofu aversion — for example, if I were to tell you the pie you just ate was made with tofu and you said “ack!” — grow up already.
Reney Ching credits her Chinese grandmother for inspiring the beef stew she makes as head cook at Punahou School, a fitting thought as Mother's Day approaches on Sunday.
The hardest thing about making your own pickled rakkyo is finding the key ingredient.
More than a year ago, Les M. wrote in search of an oxtail stew recipe he could make in his Crock-Pot. It's taken a long time, but think of this recipe as slow-cooking in my brain.
When it comes to Crock-Pot cooking, the holy grail is a dish that is at its prime after 10 hours of cooking, one that can be scooped directly onto dinner plates at the end of an eight-hour workday, plus commute.
Last week I had a burst of slow-cooker energy, if that is not a contradiction in terms. Came up with three recipes that I'll be presenting over the rest of April as a continuation of last year's "Slow Ono" Crock-Pot crusade.
When is the last time you heard an endorsement this unequivocal: "My whole family loved it sooo much. Not too garlicky, not too sweet, not too salty, but perfect and extremely delicious."
If you, like me, have been trying hard to make friends with your Crock-Pot, you've probably noticed that all the easy recipes are for big hunks of meat. . Warm, wholesome and satisfying they may be, but few are good partners in the quest to eat light.
I love Jeremy Lin. I would like to shake his hand, cook him dinner, introduce him to my daughter. None of these things being likely, I'll just think about them, specifically what I might make him for dinner.
If you like the comforting fulfilment of a bowl of stew but are trying to cut back on red meat, a chicken stew could be the answer.
On an unfortunate day in the 1970s, a couple of young lads were led into temptation by their love of shortbread. They stole a 5-gallon can of cookies from the Kailua High School cafeteria, which may have seemed a harmless prank, but not to Edith Ichimasa, the cafeteria manager.
New snack sensation: toasted pasta. Try it. Heat some olive oil in a skillet, add broken pieces of pasta and toss until nicely toasted. Taste. OK, maybe it's not on par with hot buttered popcorn, but you'll be surprised.
This week's mission was to make a baked version of those crispy, crunchy Okinawan fried spheres — andagi — on behalf of a correspondent, Cynthia. She'd made an attempt using a standard recipe in muffin pans but wanted to know if there was a real recipe out there.
I probably shouldn't admit this, but my education in biscuits is grounded in Bisquick and Poppin' Fresh. A biscuit never seemed something to obsess about, and the old easy fix has always seemed plenty good enough.
The Spanish rice that we know and love in Hawaii is really a take on Mexican rice — a side dish of rice simmered with tomatoes, onions and spices — except that our version is a main dish, an economical one-pot meal bulked up with ground beef.
A good baker of my acquaintance once told me that everything tastes better with cream cheese. This is an easy hypothesis to test.
After I die, I’d like to be remembered for a recipe. As I’m not likely to be known for a stunning act of heroism, or brilliant leadership, or making wads of money, I will settle for a legacy of yum — one special dish that will force my children to think of me whenever they make it, a recipe they can pass to their children, and so on.
Every so often a recipe request arrives here that tugs at the heartstrings as well as the taste buds — Karen Chang's is the latest.
The world is awash in Chex mix recipes. You realize this when you go looking for a specific one and nothing else will do.
The season for pumpkin desserts runs all year 'round but peaks during the sugar rush between Halloween and Christmas, when we have fall-like thoughts and cinnamon on the mind.
Pho, that deeply flavored Vietnamese comfort soup, was a dish I always thought best left to professionals.
If you've read today's cover story, you're up to speed on baking cookies without gluten. Now that you're hyped up on all that sugar, how about some pasta to bring you back to earth? Gluten-free, too.
It's Thanksgiving Eve, time to say thanks for something. In my case it's for everyone who has shared a recipe with me this year.
Cookbooks that hit shelves at the holidays fulfill a double need: They provide ideas for the dining extravaganzas of the season, and they make handy gifts. So it is with two new books that arrived recently on my desk, both being sold to support good causes.
The Crock-Pot can be your friend at Thanksgiving, cooking up a nice side dish while your oven is busy with the turkey, your stove top is occupied with four other things and you're cleaning the house.
When the taste buds say “Yes!” but the blood pressure cuff says “No!” you probably should be listening to the cuff. Which means that enjoying a nice platter of sashimi requires some rethinking. The typical accompaniment of soy sauce and wasabi is not a good idea. Sodium: bad.
Since the advent of checked-baggage fees, we’ve been downsizing our luggage for every mainland trip, which means downsizing the omiyage carried for friends and family. The optimal carry-on gift is something light that packs flat, so it was enlightening to discover Hawaiian Sun powdered juice packages.
Yes, "From the Heart of Hawaii's Families" is a cookbook, but for the students at Kapolei High School who helped assemble the recipes, it was an interdisciplinary educational exercise and, for many of them, a catharsis.
My mission to make sauerbraten began with a shopping trip for two nonstaples: gingersnaps and juniper berries. The first was easy to find in the cookie aisle; the second, not so much.
For all those who’ve been cooking along since January, when this monthly “Slow Ono” Crock Pot feature began, it’s time to demonstrate what you’ve learned. There could be some money in it.
This is the day when I try to sell you a cookbook. It is also the day (the first Wednesday of the month) when I present you with a new recipe for your slow cooker. Conveniently, these efforts converge.
So many foods, so little time. Case in point: Kewpie mayonnaise. I met this condiment just a couple of weeks ago, although some of my friends say that is only because I've been deprived my whole life. I've also discovered an underground of fanatics who share their love of Kewpie on various online sites.
Thanks to caller Caroline Blakeley for her suggestion that in honor of this weekend's Greek Festival we all learn to make moussaka.
Meatloaf is great comfort food but not the prettiest. Tends to sit there on a plate looking all dull, brown and loafy. Not something you'd put out at a party when you're trying to impress.
One of my favorite vacation souvenirs is a new food — something tried for the first time in a new place that I can bring home in the form of a recipe.
When my quest for local-style slow-cooker recipes launched in January, one of the first responders was Keith Okazaki, who sent in a couple of his success stories.
Some people cook by eyeball. They throw things together in quantities that look right, then cook until it looks right. Others require precision instructions and will not move forward without them.
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