6 tablespoons olive oil
3 tablespoons lemon juice
1 to 3 tablespoons fresh, local honey (to taste)
Salt and Pepper
For kids, make it a little sweeter by adding more honey. You can also add lots of fresh herbs. Put all in a glass jar with a tight fitting lid and shake until it’s yummy!
This will keep in the refrigerator a few weeks. It might separate but just shake it again.
Destined to become a brown bag classic, Ron Badach of Callicoon Kitchen uses ground turmeric and fresh garlic to bring cauliflower into the forefront. Subtle baby spinach and CKs distinct pistachio pesto complete this delectable sandwich.
Recipe from Sugarplum Sweets, Hawaii Ballet Theatre cookbook
3 c. all purpose flour
1 t. baking powder
¼ t. salt
1 ¼ c. sugar
1 c. butter
2 large eggs
¾ c. poi
Sift dry ingredients and cut in butter to small pea size. Add unbeaten egg and poi. Chill dough for about 1 hr. Roll out on a well-floured surface and cut into decorative shapes. Place on cookie sheet and bake for 8-10 min. in oven preheated to 375. Cool on rack and place in airtight container. Makes about 6 dozen.
Recipe from Kamehameha Schools children’s Chorus ‘Ohana Cookbook
1 small bag poi
1 c. sugar
1 ¼ c. flour
½ c. mochiko
¾ c. water
Mix all ingredients together. Drop by tsp. into hot oil. Remove when golden brown and drain on paper towel. Serve warm.
Thank you Joan Namkoong for this recipe!
1 1/2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into 6 pieces
1/2 cup poi
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted
Preheat oven to 350°.
Measure dry ingredients into a bowl or the work bowl of a food processor. Add butter and cut into dry ingredients until crumbly and well distributed. In another bowl, whisk together the poi, egg and buttermilk until blended. Add to dry ingredients and mix until a soft dough forms. Turn dough out onto a floured surface and knead a few times. Pour melted butter into an 8×8 inch pan. Cut biscuit dough into 8 pieces and place in pan. Bake for 15 to 20 minutes or until tops are golden brown. Serve warm. Makes 8 biscuits.
Those of you who attended our Fabulous Fish! event enjoyed the terrific coconut rice that Dan Bobo made to go with our mahi in papillote, and several have asked for the recipe. Here it is:
Cook 2 cups jasmine rice in:
1.5 cups water
1 13.5 ounce can of coconut milk
2 Tbs. rice vinegar
1 Tbs. kosher salt
Mix in 1/2 cup toasted coconut and enjoy
2 Beets – medium
½ c. Dark corn syrup
3 Eggs
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Cloves – ground
1/4 tsp. Vinegar 1/2 tsp. Salt
1 tsp. Vanilla
2 T. Butter – softened
¾ c. Light brown sugar
1 t. Flour
1 c. Raisins
½ c. . Walnuts or mac nuts
Preheat oven to 400º and set the oven rack at the lowest position. Steam or roast trimmed beets until tender and let cool. Slice or coarsely chop the beets to equal 3/4 to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisins, nuts, and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled unbaked pie shell and bake on bottom rack at 400ºF for 10 minutes. Lower the oven temperature to 375ºF and bake 20 to 25 minutes longer until firm when gently shaken.
Wash and trim beets. Shred (medium). For every two cups shredded beets, mix with ½ c. soft bread crumbs, ¼ c. minced onion, ¼ t. ground ginger and one egg beaten. Season with salt and pepper. Heat 1/8” vegetable oil in skillet to medium. Using ¼ cup measure, place beets in pan and flatten slightly. Sauté about 4 minutes on each side. They should be crisp but not blackened.
If you see figs at the farmers market, grab ‘em and make this quick and delicious jam.
1 1/2 c. figs sliced
1/2 c. peeled orange (or lemon or lime) diced, plus the chopped peel (outer only)
1 1/2 c. sugar
1/4 t. each ginger, cloves, and cinnamon
1/2 t. butter
Put ingredients in large glass bowl and let sit for 30 min. Cook in microwave on high 15-17 min., stirring every 2-3 min. after it comes to a boil. Toward end of time, check thickness by putting a spoonful of the jam on a small plate from the freezer and running your finger through it. If the jam ripples and leaves a path, it is firm enough. Put in jars and refrigerate. If the jam turns out too firm, call it a fig paste and serve with cheese and crackers.
This recipe can be used on many different citrus fruits! Adapt to the fruit of your choice!
Use a vegetable peeler to peel the colored part of fruit. Chop or thinly slice peel. Juice fruit. Loosely fill an 8 c. measure with peel and then add juice to fill 8 c. completely. Put in large pot and bring to a full boil. If you want very fresh tasting but slightly firm, peel in the marmalade, go to next step now. If you would like softer peel, continue boiling for a couple of minutes. Add pectin, 1 box powdered pectin per 2 c. peel/juice. (If the fruit mix contains lots of lemon or lots of peel, less pectin is needed.) Bring to full boil and boil one minute. Add sugar to taste (with citrus, start with an amount of sugar equal to the amount of peel/juice mixture and add to taste; with other fruits, start with less than an equal amount.) Bring to full boil again. Then process in water bath for 20 minutes.
You can use same method, with less or no pectin, to make fruit syrup.
Recipe provided by Palani Ranch
2 oxtails (about 5 lbs)
3 medium chopped onions
4 large closes of finely chopped garlic
1 28 oz. can solid packed stewed tomatoes [tomatoes from local producers would be better]
1 t. ground thyme
3/8 cup Worcestershire sauce
1 round T. brown sugar
Do not add liquid. Cook all ingredients in a Dutch oven in the oven at 350 degrees for 2 1/4 hours, then, if you like add carrots, celery, small potatoes, peal onions and continue cooking at 300 degrees for 3/4 hour. If more liquid is desired, sparingly add chicken broth. Best if stew cools overnight, is degreased, and then reheated.
Slow Food member Vivian Best lives on Oahu and submitted this recipe as a great use of local greens. Although she uses kale, you could surely use many other greens in its place. Thanks Vivian for the great recipe and video!
Udon Noodles and Vegetables
Adapted from the "Moosewood Restaurant Cooks at Home," by Moosewood Collective
8 ounces udon noodles (can substitute with linguine)
2/3 cup chopped scallions
1 cucumber, peeled, seeded and diced
1 cake (about 6 ounces) Tofu-Kan, or five-spice tofu; also called "soy cheese" (available at
Kokua Market)
1 small carrot, grated
1 bunch kale, finely chopped
>> Sauce:
1/4 cup peanut butter
1/6 cup rice vinegar (can substitute cider vinegar)
1/4 cup soy sauce
1/3 cup warm water
1/3 cup dark sesame oil
2 garlic cloves, minced or pressed
1 small fresh chili, minced
1/2 teaspoon five-spice powder (can substitute with ground fennel)
1/4 cup chopped fresh basil
Bring large covered pot of water to boil. While water heats, combine sauce ingredients and mix until smooth, using a whisk or food processor. Set aside.
Cook noodles in boiling water, uncovered, until tender but firm to the bite (al dente). Drain, rinse under cold water and drain again.
In large bowl, toss noodles with sauce, scallions, cucumber, tofu, carrot and kale. Serve at once or refrigerate. Serves 4.
If you have a recipe using local ingredients that you would like to share, please email it to Kate@sunshowercoffe.com. Please include pictures if you have them.