Maui Fresh Chef

Farmer's Market Excitement

2009-09-19T14:14:00.011-10:00

DAZZLING ARRAY OF FRUIT AND VEGETABLES

I had to do a lot of shopping for this week and I was so looking forward to my visit to the farmer's market this morning. I really was looking forward to shopping and seeing what I was going to find. I was not only delighted but surprised at the wide variety I was able to get today. I really like that I am committed to my Saturday journey to the market, because I discover such amazing things each week. I learn something new and I try to go in without expectation and that makes it so much fun!

I decided to do a photo shoot of the wide variety of produce I got today. I got everything from Rambutan (red furry outside and white chewy inside), Tahitian passion fruit (bright orange outside, edible inside), Star Apple Fruit (inside looks like a star), guava, Dinosaur Kale (exterior looks ancient), organic papaya, juicy tomatoes, local strawberries, huge avocadoes, Japanese cucumbers, fresh white corn, sweet Maui Onions, apple bananas and Thai Basil, Sweet Basil and young ginger.

I was like a kid in a candy store. I had SOOOOO much fun. I had as much fun returning from my shopping spree and looking at my loot. I had to take photos of this amazing display. I feel so abundant and grateful to have access to such incredible fresh produce.

What I know for sure is that my creativity increases when I see what nature has produced. It's amazing that there is such a vastness in the world we live in. I love the fact that the colors of nature are so vibrant and make me feel alive. Yes, I feel more alive with fruits and vegetables in my life! And I feel grateful for the farmer's and sellers that are dedicated and show up each week to provide us with their labor of love.

Now I get to delve into this amazing selection and create dishes that are bold, unique, colorful and freshness oozes from each bite.

Always Fresh, Always Delicious, Always with Aloha...

Salads and Dressings

2009-09-09T05:36:00.009-10:00

Lots of people don't like salads and "salads" get a bad rap. I think it's because they think of head lettuce and a slice of cucumber or tough tomato set on top.

Times have changed. I recently was reading in a cookbook on Mediterranean cuisine how one chef years ago was one of the leading advocates of bringing fancy greens to our tables. Think about it, how many years ago would never have heard of "baby field greens" or "mache" or "arugula?" It is interesting because when I was at O'o Farm the farm manager was explaining how the chefs in the restaurant demand the really pretty stuff, such as watermelon radishes and baby beets and a wide variety of vegetables that aren't normally seen in your everyday supermarket. And then he said that they are finally getting more supply that they can use, and perhaps that's how a new vegetable variety gets introduced to the mainstream, and then people want it. I do know how excited I get when I go to the farmer's market and I discover something new such as New Zealand spinach or rainbow swiss chard, I just want more of it.

Times have changed. And when you think of the array of availability wherever you are in the country it's simply amazing. Here on Maui it's a blessing to have Costco because we get a variety of produce that doesn't grow here on Maui (blueberries, raspberries, figs) at reasonable costs. And also organic produce (baby field greens, carrots, spinach) that we also could never buy in such quantities at the price.

Back to salads. I grew up in an Italian household and my mother loved salads and at my grandmother's house she always served an Italian salad of romaine lettuce, escarole, tomatoes, cucumbers and a great red wine vinegar and olive oil. However, it was a great salad because it had those nice crunchy greens. I started getting creative and added the extras of carrots and nuts and other veggies.

For me I call a salad anything that consists of vegetables with some kind of dressing. Marinated vegetables are salads. And of course even a main course salad with fish and a hardboiled egg and lots of veggies is a salad. Being creative with salads keeps people wanting to eat a salad.

I was recently requested to make a papaya seed dressing. I did a little research and discovered it consisted of rice wine vinegar and honey! I made a few adjustments and it got rave reviews! The recipe follows.

I also make dressings where I use orange juice to sweeten it up. I try to use less oil. Another trick to thicken it a little is add dijon mustard.

For my sesame dressings I add sesame oil and sesame seeds blended. Again, for a little sweetener I would add honey.

Papaya Seed Dressing

INGREDIENTS

1/2 c. sugar

1/4 c. honey

1/4 c. mashed papaya

1 tbls. dry mustard

1 tbls. dijon mustard

1/2 c. rice vinegar

1/2 c. orange champagne vinegar

1 tbls. sea salt

3/4 cup olive oil

3/4 c. papaya seed

2 small sweet onions

PREPARATION

In a blender or food processor blend the sugar, the honey, papaya, mustards, vinegards and salt until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onionand the papaya seed and blend the dressing until the papaya seeds are the consistency of ground pepper. Dressing keeps covered and chilled for 2 weeks.

Dishes that Are Puzzling Good

2009-09-06T12:43:00.012-10:00

Do you know the feeling when you eat something new or different and you really want that flavor profile again? There are certain items that most people never make at home and they either are bought in a store or eaten at a restaurant. I usually go on a mad quest to figure out how to make some of those dishes. It could be a simple side dish or even a main dish, but it's something I have to know how to make so I can have it when I want it.

Namasu and pickled ginger are 2 of those items that I really wanted to know how to make. And they are so simple! What is namasu? Namasu is a Japanese pickled dish consisting of thinly sliced vegetables or vegetables and seafood, marinated in rice vinegar and sugar for several hours and can be stored for longer.

You usually find it as a pickled cucumber side dish at a Japanese restaurant. I found some really fresh Japanese cucumbers at the farmer's market on Saturday (these are the thinner ones with less seed) and decided to make my version of namasu so I could eat it as a healthy side dish when I got the craving.

INGREDIENTS:
4 med. Japanese Cucumbers (washed, with peel on)...note, the ones I used were med. size and not the huge ones
1 tbls. Sea Salt
1/4 Pickling Juice from Pickled Ginger (store bought or homemade, see recipe below)
1/4 c. Sugar
1/4 c. Rice Vinegar
1/4 large red onion finely sliced
1 large carrot cut in very thin 2 inch matchstick pieces
1/4 c. finely chopped pickled ginger

DIRECTIONS:
Wash and dry cucumbers, do not peel. Finely slice the Japanese Cucumbers with a sharp knife or in a food processor or other slicing device. Put cucumbers in large bowl and sprinkle sea salt on top. Allow to sit for 20 min. so that the liquid is extracted from cucumbers. Drain. Blot dry.

While cucumbers are sitting in sea salt mix the ginger juice, rice vinegar and sugar, mix well. Add the sliced onion, sliced carrots and pickled ginger. When the cucumbers are ready add them to the mixture.

Allow to sit for several hours before using. These can last for a couple of weeks in the refrigerator. I store in a tightly sealed canning jar. Serve with fish, top on salads, eat as a side dish with wraps and sandwiches. Enjoy.
___________________

Here's the recipe for pickled ginger. Please note that there is a difference in the TYPE of ginger you use for this. I discovered that young ginger is what is used for the sushi type of ginger that most people are accustomed to eating. I also thought that the pink coloring was an additive (read the ingredients if you buy pre-packaged). I was pleasantly surprised when I discovered that young ginger when it is very fresh turns naturally pink after pickling in rice vinegar and sugar. I found that the freshness of my homemade version unbeatable and the taste absolutely invigorating. I'm a ginger fan, so of course I was excited to be able to make my own.

Here's a great link for everything you want to know about ginger:
http://www.theepicentre.com/Spices.ginger.html

PICKLED GINGER INGREDIENTS:
1 lb. fresh young ginger
2 tsp. sea salt
1 1/2 c. rice vinegar
1 c. sugar
DIRECTIONS:
Wash young ginger and gently rub skin off. Thinkly slice ginger. You will need a very sharp knife or you can use the thinnest blade on your food processor or slicing device. Put salt on ginger and allow to sit for 1 hour. Allow water and juices to extract. Drain and blot dry. Put the ginger in a sterilized jar or container.

In a saucepan boil sugar and vinegar. Allow to come to a boil. Pour hot mixture over ginger slices. Allow to cool. Cover and refrigerate. NOTE: the freshest young ginger will anturally turn light pink. Serve as a condiment with sushi, fish, rice dishes or any time you want to cleanse your palate. Stores for months in the refrigerator.
Explore, create and invigorate through your taste buds as you take yourself on your own culinary journey!

Seasonal Ingredients

2009-08-31T14:26:00.009-10:00

The more frequently I shop and go to the farmer's market the more inspired I am to cook what's in season and what's freshest. And the more I learn about seasons! I know, I know, I'm on Maui and everything is fresh, but it wasn't always that easily available. Only recently have some of the large supermarket chains such as Safeway started offering Island Fresh produce. And some of the produce in the supermarkets did not necessarily always look like it was even still edible, the markets are doing remarkably better nowadays.

I am so happy to have discovered things like red swiss chard, baby bok choy or jicama and purple sweet potatoes. Red Swiss chard has the largest green leaves and a wonderful stem that is similar to beet greens. I love when I can get fresh sugar snap peas or chinese pea pods. And here on Maui getting fresh Kula corn year round is pretty amazing.

Yet, it is easy to overlook certain vegetables that look intimidating. I know that there are a variety of vegetables at the market, all kinds of leafy greens and other things that I will not even try. Why? I don't have a way to cook them.

So, when I finally decide to try something new I have to come up with a recipe. Sure, it's easier to find something to do with swiss chard. However, I will admit, it took many many months before I bought this vegetable. Why? My mother would never buy it and so I just avoided it. Habit I suppose. I love it. I cut it chiffonade style (See Below) and quickly saute and add lemon and sea salt and serve under fresh fish or with chicken. It's fabulous and colorful and cheaper than spinach.

Chiffonade is a cooking technique in which herbs or leafy green vegetabels are cut into long, thin strips. This is generally acomplished by stacking leaves, rolling them tihgtly, then cutting across the rolled leaves with a shar knife, producing fine ribbons.

-Wikipedia

Instead of using white potatoes for mashed potatoes try purple ones. And since purple potatoes go well with coconut milk I use that instead of milk or cream. Purple potatoes are firmer and starchier so they take a little longer to cook.

It is easier to go for what you are used to and what you are familiar with. However, if you open your eyes you will discover amazing varieties of vegetables and other ingredients that were always there but you never noticed. It's fun to open your eyes and discover.

And remember, when you get seasonal ingredients they are more abundant and cheaper. Use what is available and eat fresh. It's fun to try something new and good for you too!

Always Fresh, Always Delicious, Always with Aloha!

Cinnamon

2009-08-27T08:42:00.007-10:00

I know that most people love cinnamon but I think that it is underused in most recipes. Most recipes call for maybe a teaspoon or even less. Forget it. I say add a tablespoon. I add it to as many recipes that make sense! For example, if I am making a pie crust with a gingersnap crust I add lots of extra cinnamon. If I am making applesauce you better believe that I am going to add more than a pinch. And I add it to baby carrots with honey and butter. You can get very creative and add it to salads such as waldorf or even carrot and apple salad. I know that I want the flavors to stand out. And cinnamon is good for you too! You can also use in savory meat dishes.

Today, it’s widely known that cinnamon is harvested from the bark of tropical evergreen trees. There are two main varieties of the bark: Ceylon cinnamon and cassia. There is a very high oil content in cinnamon which produces a spice with a deep, reddish-brown color, intense fragrance and sweet, red-hot-candy-like flavor. I know that my "red hot" candy craving is cured when I pour on the cinnamon. I even have been adding cinnamon to hot water and adding honey. If you ignite the branch of the cassia tree native to Vietnam it will spark, that's how high the oil concentration is.

A Canadian Magazine, Weekly World News (1995 article) on Cinnamon and Honey says:

WEIGHT LOSS:Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body, even though the person may eat a high calorie diet.

IMMUNE SYSTEM:Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.

END WEEKLY WORLD NEWS

I have been using Saigon Cinnamon from Costco that is amazingly intense, so different from the cinnamon that I have previously experienced. The intensity is remarkable and the flavor is distinct. It's about $4 for a 10.7 oz. container of ground cinnamon! Wow! Pour it on. And you know, even if they say use less, I say USE MORE! I am all about bringing out the distinctive flavors and really tasting what you use. You tend to eat less and have less cravings because you are more satisfied.

Cinnamon Cocnut Macaroon Crumble Recipe
2 cups unsweetened shredded flaked coconut
2/3 cup all purpose unbleached flour
1/2 cup (packed) golden brown sugar
1/4 cup honey or maple syrup
3/4 teaspoon salt
2 tbls. ground cinnamon
4 1/2 tablespoons chilled unsalted butter, diced (to make vegan use coconut oil, a little less than 1/3 c.)
NOTE: you can also add ½ c. chopped pecans

For macaroon crumble:

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, sugar, salt, cinnamon and pecans in large bowl to combine. Using fingertips, rub butter or coconut oil into mixture until clumps form, add honey or maple syrup. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.

NOTE: you can use this for ice cream, pudding toppings, layered parfaits, or for nibbling! Freeze and enjoy.

Risotto - Made Easy

2009-08-24T10:48:00.015-10:00

I love risotto. I love that it looks creamy and tastes creamy, but no milk or cream are used in this wonderfully versatile Italian dish. The key to making risotto is selecting the correct type of rice, otherwise you will not get the texture desired. Technique is important and once you know how to do it, you can multi-task and whip up fresh risotto in no time.

For me it doesn't take a lot of effort to stir and incorpore the liquid, as long as you only add enough liquid for it to absorb quickly, about 1/2 c. at a time. I use vegetable broth or chicken broth made from the remains of a roasted whole chicken. You have to keep on med-high heat and watch when the liquid absorbs so that you are prepared to add more and incorporate it quickly. Don't overstir.

The other important aspect is to use olive oil and butter at the beginning to soften the chopped onion and garlic (if desired), sweat them out and do not brown. Then add the rice. Then the white wine, about 1/2 cup. You can add a little salt with the onion, but finish seasoning at the end. I do add fresh chopped rosemary during the cooking.

I keep adding the liquid and watch as the risotto absorbs. I don't like super wet risotto. The key is to be sure to not allow the rice to overcook so keep tasting periodically. You can salt and season just before it is done. And just before it is done remove from heat. At this point if you want to prepare ahead for fresh risotto with a meal immediately layer on a sheet pan. It will stop cooking. You can add cheese and extra wine when you heat ready to serve. The risotto will remain perfectly for adding roasted asparagus, garlic prawns, buttered mushrooms, etc...

When you are ready to serve prepare all of your ingredients (shrimp, mushrooms, etc...). Reheat or gently adding warm broth and a little wine if desired. Do not overstir. Remove from heat, add grated Pecorino Romano, making the mixture very creamy. Add more butter if desired (I usually don't do this). Taste for seasoning, add more salt and pepper if necessary. Add your ingredients: shrimp, mushrooms, asparagus, artichokes, corn, etc...these should all be prepared and pre-cooked before adding.

WIKIPEDIA SAYS THIS ABOUT RISOTTO:

Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy. Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto (where Vialone Nano comes from), where rice paddies are abundant. It is one of the pillars of Milanese cuisine. To be correctly described as a risotto a dish needs to be made following the established process described below; otherwise the dish is a rice dish. The main feature of a risotto dish is the maintenance of starch at the end of cooking that binds the grains together as a cream.

A high-starch (amylopectin), low-amylose round medium grain rice is used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Carnaroli and Vialone Nano and to a lesser degree Arborio. Carnaroli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over the other. They have slightly different properties: for example Carnaroli is less likely to get overcooked than Vialone Nano, but the latter being smaller cooks faster and some say absorbs condiments better. Rice designations of Superfino, Semifino (varietie Maratelli) and fino refer to the size and shape (narrowness) of the grains, not the quality.

Basic preparation
There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.

Grains of arborio rice
The rice is first cooked briefly in butter or olive oil to coat each grain in a film of fat, this is called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Tasting helps to indicate when the risotto is ready, a total time of about 17 minutes from when the wine evaporated. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese are whipped in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat but this requires fine judgment as to how much liquid will be absorbed by the rice while it waits.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all'onda ("wavy"). It should be served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
END WIKIPEDIA

ASPARAGUS SHRIMP RISOTTO RECIPE

by Ann-Marie

Makes 6 large servings
BASIC RISOTTO INGREDIENTS
4-5 cups homemade or purchased chicken broth
2 cups water
1 cup onion, finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 cup grated Pecorino Romano Cheese
2 tablespoons finely chopped rosemary
Sea Salt and Pepper to taste

1 pound asparagus, trimmed and cut into 1-inch pieces
4 cloves finely chopped garlic
3-4 Tbls. Extra Virgin Olive Oil
Sea Salt

3/4 pound medium shrimp, peeled and de-veined (about 14 shrimp)
4 cloves finely chopped garlic
2 tbls. butter
1 tbls. olive oil
Freshly squeezed lemon juice
________

Preparation for Roasting Asparagus

NOTE: I use Herbamare, a sea salt mixed with herbs, available at health food stores or other fresh food markets, available in the seasoning section.

Preheat oven to 450˚. Prepare cookie sheet and brush with olive oil. Wash and dry asparagus. Trim tough ends. Cut into small 1 inch pieces. Toss in olive oil to cover and toss with chopped fresh garlic. Sprinkle with sea salt. Spread evenly onto a lightly oiled cookie sheet. It should be a single layer. Put cookie sheet in oven. These should be done in about 10-min. Periodically watch that the asparagus are not browning too quickly. They should be tender yet not over-cooked. Remove from oven and set aside.

PREPARING GARLIC SHRIMP
In a large sauté pan heat oil, butter and garlic. Make sure pan is very hot and put in shrimp. Be sure to season shrimp with salt and pepper. Don’t allow garlic to burn. Cook shrimp just until pink on one side and turn. Test the shrimp to be sure they are thoroughly cooked, only about 2 minutes per side. Just before removing from heat add lemon juice, cook for another minute or two on high heat to absorb some of the liquid. You can chop shrimp in medium size pieces or leave whole as desired. Make just before adding to risotto.

MAKING RISOTTO
Bring broth to a simmer in a medium saucepan. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter and olive oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Do not allow to brown. Add chopped rosemary. Add rice and cook, stirring constantly, 1 minute, coating thoroughly. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 17 minutes. (There will be leftover broth.) Be sure to taste the risotto periodically. There is a fine line when it is just about done so you must pay attention to it as it gets closer to being finished.

NOTE: If you want to prepare ahead stop at this point. Remove from heat. Add half the cheese.

Layer in a sheet pan and allow to cool completely. Store in covered container in refrigerator, up to 2-3 days. When you are ready to serve warm some broth and heat risotto, not over stirring.

CONTINUE RECIPE:

Remove from heat and stir in Pecorino Romano, salt and pepper to taste. Add a little extra butter if desired. Stir in freshly cooked chopped shrimp. Stir in roasted asparagus. Add any other ingredients. Delicious fresh risotto ready to eat.

Creating Recipes and New Dishes

2009-08-20T12:01:00.007-10:00

I really enjoy watching Food Network more than ever just to see what the stars are creating and what dishes they are dishing up. Everyone has different tastes, life experiences and backgrounds on how to create a "delicious". Everyone has a little different take on a dish. And everyone has a little different idea of "delicious." And each person has a different idea on how to use a specific ingredient. It's so interesting to observe when you watch from that perspective.

Last night the new season's Top Chef was interesting. One of the chef contestants decided to use seitan (a wheat gluten vegetable protein/meat substitute) in her stuffed pepper. The judges were not pleased. It's not that she didn't try to use a new ingredient, it was that the final taste was what mattered. She tried to use a product to be "different" to prove something, instead of simply incorporating her flavors in a dish in a way that made HER stand out. Instead she was the first one sent home, not a particularly high honor on Top Chef. The judges always want something that tastes good, that's number one, no matter what.

My culinary point of view definitely leans towards fresh gourmet ingredients, not always emphasizing the protein. If I never learn to cut a slab of beef properly I'll be ok. Does that make me lesser of a chef, perhaps I couldn't ever compete with the big guns because of that handiap. In saying that, I believe that I have to be true to my particular style of cooking, which doesn't come overnight. What I do recognize is that what matters when cooking for others is TASTE. Taste matters. Flavors and ingredients that people want MATTER. Yet, within those parameters creativity can flourish. I will not use an ingredient or create a dish because I think it will prove something to you. Instead, it's important to hear what you want and then I can can be the creative side to bring something to light that you envisioned and I executed. Sure it will have "my" visionary slant on it, but it still is lined up with what you want. Even if I use tofu it better taste good. If I use asparagus they better not be soggy or tasteless. My take on chocolate mousse will be just a little different than yours, that's a good thing!

So last night if the contestant was listening and watching prior shows she would have realized the significance of creating "tasty" dishes as one of the most important criteria. Just because a dish is fancier or more complicated or uses exotic ingredients does not necessarily win rave reviews from the judges. So in hindsight her own sense of trying to make a point had the judges making a point and sending her home. It was a tough one.

Food is a metaphor for life. Take anything you do in life and own it. Take something and make it your own. People pay attention and you stand out because your voice begins to be heard and people begin to listen to your song.

Always fresh. Always delicious. Always with aloha.

Your Life Story on a Plate

2009-08-20T00:43:00.024-10:00

What would your life look like as a 4-course meal? Where have you come from, what inspired you to follow your dreams, what reminds you of the dream you created, and where are you going as you create the next phase of your life? Tonight's last episode of Top Chef Masters on Bravo was exceptional and really inspired me. The 3 remaining chefs had to cook a meal that told a story of their journeys as chefs and where they came from and where they are going.

Could you create a 4-course meal that depicts your life? It doesn't matter if you are a chef or not. What matters is that you could describe your journey in a way that comes alive and expresses yourself in your unique way. It could be expressed as a favorite dish at a restaurant, one your mother cooked, or one that you cook. What is your story?

My Life Story as a 4-Course Meal

FIRST COURSE

1. What dish would you create that tells us where you came from and reminds you of childhood?

My first course would be a roasted tomato fennel soup with fresh basil, pecorino romano cheese and a garlic cheese toast. The memories I have growing up are of my father's love for food and my grandmother's passion for cooking Italian cuisine. I grew up in a household where food was important and was influence by an Italian grandmother who appreciated the raw ingredients that went into a meal. My Sicilian grandmother Zena taught me the importance of using fresh whole ingredients, caring about creating a meal and then lovingly sharing it with others. This roasted tomato soup is comfort food and has my favorite ingredients highlighted. Soup is comfort food and reminds me of childhood memories that make me feel warm fuzzies inside.

SECOND COURSE

2. What dish would you create that gave you your inspiration to become a chef (or whatever inspired you to follow your dreams)?

My friends and acquaintances were my inspiration for following my passion for cooking and creating a career out of it. I have had many people over the years tell me what dishes they love and that they really enjoyed my cooking. I dismissed these compliments most of my life. I never believed cooking could be my way of expressing my creativity, I was always searching for something more important. My second course would consist of a series of appetizers, dishes I created from my passion for cooking and inspired by my love for food over the years. APPETIZER COURSE: Spanakopita (spinach pie with French Feta); Marinated Roasted Portabella Mushrooms with Herbed Goat Cheese; Fresh Salmon Corn Cakes with sweet chili sauce or tarragon cream sauce.

THIRD COURSE

3. What dish would you create that is a reminder of your first restaurant (first business, creation, etc...)?

My journey to create my company Maui Fresh Chef has certainly been influenced by the fresh ingredients of Hawaii and the Pacific and fusion cuisine. My third course would be fresh seared ahi with lemon pesto butter and mango pineapple salsa; rosemary risotto with buttery Big Island mushrooms; and roasted garlic asparagus. I could not have created my present life without my 7 years in Hawaii. This course represents my inspiration to build a future and be creative in the culinary field. This course reminds me of where I am now and inspires me to be even more creative in my day to day life.

FOURTH COURSE

4. What dish would represent your future, and where you are going?

I love dessert and a meal is not complete without dessert. My life is about layers. It's about colors. It's about flavors. It's about something that stands out and makes a statement. I would create a passion fruit cream trifle with a passionfruit chiffon cake layered with triple-berry sauce, mango sauce, and a pineapple sauce. Each layer would create a beautiful blend of colors and the dessert would be a showcase and an ending to a meal that people would remember. It reminds me of how life is about the journey, not the destination. Life is about creating a story and about creating the layers of life that make you stand out and what people are reminded of when they think of you.

So what is YOUR story as described on a plate? Can you remember where you came from? What inspires you? What brought you to where you are now? And where are you going? Can you describe it in colors, through food, through words? Your story is unique to you and it's important to remind yourself of your past so you remember your present and remind yourself that you have a journey yet to follow.

Bon appetit!

Basil, Basil and Basil

2009-08-19T13:26:00.017-10:00

BASIL BASIL BASIL

I love basil. It's one of those must have ingredients in my Italian style cuisine. I have fallen in love with this herb. Basil is used for medicinal, culinary and aromatic purposes. I just love the flavors.

Some of the varieties include: Sweet basil, Thai basil, Genovese basil, Lemon basil, Cinnamon Basil, Licorice basil, Lettuce Leaf Basil, and even Dark Opal Basil, to name a few!

Sweet basil is my favorite, it originates from Africa and tropical Asia and is now commonly known as European or French basil, as it is used widely throughout Mediterranean Europe in France, Spain and Italy. Sweet basil is also cultivated in North and South America. It is an annual herb, which grows up to two feet in height. Sweet basil has aromatic oval leaves and fragrant white or pink flowers, when exposed to heat.

I have a friend at the farmer's market on Saturdays who makes sure I get my fresh basil! This past weekend she had 10 lbs waiting for me! WHOA! That's a lot of basil. So here's what I did with it.

1. Basil Oil - basil pureed with oil and oil strained

2. Pure Basil Pesto - No Nuts (smooth)

3. Basil Pesto with Sundried Tomatoes and Pine Nuts (chunkier)

4. Basil Pesto with Artichoke Hearts and Black Greek Olives and Walnuts (chunkier)

Basil Oil

Extra Virgin Olive Oil

Basil Leaves

Blend the basil leaves with as much oil as you want to preserve. Puree in food processor. Use a sieve and take a spoon to press leaves for pure oil. I took a smaller strainer over a funnel to remove any extra debris and bottled. Pure basil oil should be preserved in a refrigerator.

Pure Basil Pesto

Basil Leaves

Garlic Cloves

Pecorino Romano

Sea Salt

Extra Virgin Olive Oil

I always blend clean basil leaves in processor first. It's ok if the leaves are a little wet because the moisture does add to the smoothness of the pesto. The leaves should have stems removed, any brownish leaves removed and dried as much as possible. Then I add garlic, cheese, salt. And then the oil. I add just enough olive oil to blend and make smooth. Trick to keeping pesto green: add a small layer of olive oil on top after each usage. And you can freeze pesto in jars or even plastic resealable bags.

Basil Pesto with Sundried Tomatoes

Basil Leaves

Garlic Cloves

Pecorino Romano

Sea Salt

Oil from Sundried Tomatoes

Extra Virgin Olive Oil if necessary

Sundried Tomatoes

Follow Pure Basil Pesto above and add sundried tomatoes after adding olive oil. PULSE for a few seconds until just blended. Leave a little chunky. If necessary you can add extra oil. This is a chunkier, less oilier pesto.

Basil Pesto with Artichoke Hearts and Black Greek Olives

Basil Leaves
Garlic Cloves
Pecorino Romano
Sea Salt
Extra Virgin Olive Oil
Greek Black Olives

Artichoke Hearts (drained)

Follow Pure Basil Pesto recipe above and add black olives and artichoke hearts after adding olive oil. PULSE for a few seconds until just blended. Leave chunky. If you need to add more olive oil for the right consistency you can add it now.

Enjoy with bread, pasta, spread for wraps and put on meats and fish just before serving. I also add a little pesto to a balsamic/olive dressing for extra flavor and thickness. Be creative and enjoy one of the most luscious summer herbs!

Ingredient Find - Fresh Fig

2009-08-17T18:13:00.010-10:00

INGREDEINT FIND -

Yes, I really do get excited about an ingredient find that I just fall in love with! And that's the fresh fig. Fresh figs are very delicate and perishable. They should be eaten within a day or two of purchasing.

I have eaten fresh figs before, but now that I am experimenting in the kitchen an ingredient I don't get often is an exciting opportunity for me. I recently was able to get my hands on fresh figs. Someone had used them in a salad and so I decided to experiment and come up with a few salad recipes myself. I really enjoy the taste and the texture and the fresh flavor. A fresh fig is definitely not like a dried fig.

I really enjoyed the flavor combination of figs, walnuts and blue cheese. SEE RECIPE BELOW.

"Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.
Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment.
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty."

Some of the most popular varieties are:
Black Mission: blackish-purple skin and pink colored flesh
Kadota: green skin and purplish flesh
Calimyrna: greenish-yellow skin and amber flesh
Brown Turkey: purple skin and red flesh
Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh

ABOVE from www.whfoods.com

FRESH FIG SALAD WITH WATERCRESS, ROASTED BETS AND GORGONZOLA CREAM

Bunch of Watercress (washed and some stems removed)

Balsamic Vinegar

Olive Oil

Salt

NOTE: soak in salt water, debris comes to surface for easy removal

Toasted Walnuts

Roasted Beets

NOTE: Roast beets by washing and cutting of top stem from beet. Puncture with fork so that sugary juices can release. Roast at 450 degrees for about an hour, a knife should easily go through the beet. Wrap individually in foil or layer a roasting pan with foil and cover securely with another piece of foil to allow beets to roast.

Fresh Figs quartered

Balsamic Vinegar

Honey

Gorgonzola Cream

¼ c. cream
¼ c. gorgonzola cheese
2 tbls. lemon juice
1 tsp. balsamic
2 tbls. Olive oil
¼ c. water (to proper consistency) c. gorgonzola cheese
2 tbls. lemon juice
1 tsp. balsamic
2 tbls. Olive oil
¼ c. water (to proper consistency)

Extra crumbled gorgonzola cheese

Blend all dressing ingredients, but pulse on food processor. Do not overblend. If you like you can add in a little extra crumbled gorgonzola cheese to make the dre

ssing a little chunkier.

FIG AND ROASTED BEET WITH GORGONZOLA CREAM SALAD ASSEMBLY:

Lightly toss cleaned arugula with small amount of balsamic vinegar, olive oil and salt. Place on bottom of plate.

Top with sliced roasted beets.

Top with toasted walnuts.

Place quartered figs around plate. You can lightly drizzle with a little balsamic vinegar and drop of honey if desired.

Drizzle with gorgonzola cream! ENJOY!

Farm Fresh Vegetables

2009-08-14T05:25:00.016-10:00

VEGETABLE FRESH

I do love vegetables. It is wonderful to live in a place where fresh fruits and vegetables grow year round. I will admit, I'm not a gardener. I do love knowing the gardeners. This woman on the left brings her fresh herbs and vegetables from Oahu each weekend. Thanks to her I can make lots and lots of pesto!

I love the fact that Pacific'O and I'O and Feast at Lele restaurants here on Maui have their own farm and grow their vegetables. They are leaders and really dedicated to food and making a difference. I have been to the farm twice now and learned so much both time. The photo of the red branches is RED QUINOA! SEE PHOTOS LEFT AND BELOW of O'O Farm.

I really did pick those asparagus. And if you don't pick them when they mature they flower.
The watermelon radish on the right was quite fabulous and has such a vibrant color and adds quite a blast to any plate. Try adding some fresh fennel bulb to a vegetable tray for an absolutely fresh and delicious crunch.

I think that eating vegetables can be as exciting as eating anything else. It's just that you have to find a source for different produce to make it exciting for you and your family. Try adding different raw vegetables and sprouts to a plate such as fennel, sunflower sprouts and daikon radish. Experiment. You don't have to buy a lot. Just try a few things and buy small quantities to start.

Quinoa - Yes, it comes in colors.
Red quinoa has just as much wonderful healthy goodness as regular white quinoa. It's a complete protein like its pale sister, offering you all the essential amino acids that you need to build strong bones, muscles, skin, and blood. You can substitute rice in any dish with quinoa, which is great since it has more than twice the amount of protein than rice. Compared with white quinoa, the red variety has a slightly earthier flavor.

Cooking Quinoa in a pot:

Boil 2 cups of water.
Add 1 cup of quinoa, cover, and turn down the heat to low.

After about 15 minutes, lift up the cover and stir.
You'll know it's done when the grain turns slightly transparent, and the curly string-like germ has separated from the circular part.
Quinoa is great on its own when eaten with a stir-fry, but you can also make it its own dish, similar to a rice pilaf. Simply sauté your favorite veggies and add them to the cooked quinoa. For even more flavor, cook quinoa in veggie or mushroom broth instead of water.

I cook quinoa in my rice maker. I take 1 1/2 cups short grain brown rice and 1/2 cup white or red quinoa. Add 4 cups water. Add salt to water. The consistency is PHENOMENAL.

You can create a wonderful rice/quinoa salad. Fresh julienned pea pods, shredded carrots, some garlic, fresh diced tomatoes and a little feta with some olive oil and balsamic vinegar (try white balsamic if you can get it).

Remember. Always fresh. Always Delicious. Always with Aloha!

Simply Summer Fresh

2009-08-13T18:04:00.009-10:00

Simply Summer Fresh Celebrating

I do love parties and I do love sharing special events over food! It really doesn't have to be a special event, any event becomes special.

This summer I had a good friend come and visit. And a friend of mine on the island had her sister and friend here as well. Time to celebrate.

I found some fabulous cheeses: creamy Delice de Bourgogne and Five Pokes raw white cheddar. I found these at Costco! Needless to say the guests oohed and ahhed, I threw in some dried cherries, candied ginger and some cashews and macadamia nuts to round off the cheese platter. I servd with thin slices of ciabatta lightly toasted.

Dinner was a simple avocado tomato basil and garlic salad with some garlic toasts. There were teriyaki chicken and tofu skewers with peanut sauce for nibbling. There were some of my famous rosemary sweet potatoes that are always a hit. And for dessert I outdid myself with my triple berry trifle by adding a layer of mango puree! Needless to say the guests were in trifle heaven.

Share with friends. Appreciate the moment, and make it a special event. Add a twist to your family recipe to make it even a little more memorable and make it your own. And remember to eat well with those around you and make today special. Make the table bright and cheerful with an array of dishes that showcase a variety of ingredients with lots of colors. Add a few colored candles. Make your guests smile with a little extra effort of something that reminds them of YOU as you spread your Aloha Spirit with them.

Always fresh. Always delicious. Always with Aloha.

Cooking Class on Maui

2009-08-12T13:19:00.009-10:00

Cooking Class for 4

When I do a private cooking class I really try to make it specific to the people taking the class. In July 4 women took a class from me. We roasted vegetables, made chicken with rosemary and white wine, made cinnamon crepes filled with mango and a berry sauce and rosemary sweet potato fries as well as my orzo sundried tomato basil feta salad. It's just as much fun for me! I really enjoy the feedback and interacting with the people I am cooking for.
The hardest part for me is to make sure my recipes are right on! I have a hard time keeping up with writing my recipes and keeping an accurate record. I am getting better at it!

Cooking is about the preparation, the ingredients, but most importantly how much fun you have making the food and sharing it with friends! I could hardly get the crepes plated and photographed before the ladies were devouring the crepes that we topped with fresh sweetened whipping cream accented with orange extract.

It's about being creative in the kitchen. It's about sharing with others. It's about making something delicious. And it's about putting yourself into the food so that when you share it with others they taste a little of you! Making a dish is like sand art. It doesn't matter how long it took to make it or make it look beautiful, it can disappear in a bite!

Eat well and enjoy the people in your life!

Filled Mango Crepes with Sweet Orange Cream and Triple Berry Sauce

Add cinnamon to basic crepe recipe

Mangoes or peaches finely diced

Sweetened Oange Whipping Cream :
2 c. Heavy Cream
1/2 c. powdered sugar,
1 tbls. orange extract
Beat to high peaks.

Cinnamon for spinkling

Triple Berry Sauce:
4 cups frozen mixed berries
1/2 c. sugar
1 tsp. lime zest
1 1/2 tbls. cornstarch
1 tsp. lemon juice
Thaw frozen berries with sugar and zest. Take juice and heat with cornstarch. Add thawed berries. Add lemon juice to taste. Can be made and refrigerated for several days.

Assembly:
Take 1 prepared crepe.
Add 1/4 c, diced mangoes or peaches on 1/3 crepe.
Place 2 tbls. berry sauce on plate.
Roll. Top with 2 tbls. more berry sauce
Add dollops of orange whipping cream and sprinkle with cinnamon.

Mango Season on Maui

2009-08-12T12:50:00.013-10:00

MANGO SEASON ON MAUI

Mango season on Maui comes once a year. It's a time of year that I really look forward to. When I first moved to Maui I think I had a mango or two. However, it wasn't until last year that I really started noticing the mango trees on Maui. It was as if a blindfold had been removed from my eyes. They were everywhere. This year I had access to a mango yard of 10 trees!

Mango season came a little later this year because of the colder weather earlier. It's now August and we are still seeing some mangoes. My friend Debbie and her husband Bob visited from the Washington, DC area in July and I know that the mangoes were a highlight of the visit. We had fun picking mangoes, making mango smoothies, eating mango bread and dehydrating mangoes.

How can something like mangoes be so intriguing? I do not know why they excite me so much, but they do. I get so excited just thinking about them, finding them, cooking with them, sharing them with friends. Mangoes are a very lush and sweet fruit and they grow so abundantly, nobody has to do anything, they just appear. It's really quite amazing. The trees grow dozens of feet high. The mango is so delicious when you get it ripened from the tree. I am aware that most people will never have experienced the lusciousness of a tree ripened mango.

I know for sure that mangoes have inspired me. They inspired me to come up with new recipes. They have helped me make new friends. They put a smile on my face. I look forward to waking up in the morning and foraging for mangoes. I look forward to finding the deep red/orange ones that are perfectly ripened and ready to eat. I look forward to peeling, slicing and pureeing mangoes. Mangoes, they have created moments for me, good memories. Mangoes have taken me to a place of appreciation, awareness and creativity. It's really quite amazing how a fruit could do that!

"Healthy" Desserts

2009-07-01T10:05:00.015-10:00

I love desserts. I grew up with a father who enjoyed his jelly beans and raisinets and cookies and pies all year long! It's easy for me to grab a cookie or piece of chocolate. However, I have recognized how wonderfully satisfying it is to enjoy a "healthy dessert." It's tasty and actually better for me. I have come up with a number of tasy and healthy desserts. Some of them include mango pie with a nut crust. And believe it or not, this is a raw dessert. And I created chocolate cream macadamia squares without eggs or milk or cream! And then I had a craving for chocolate and made my own chocolate covered pretzels...throw in a strawbery for some vitamins! And of course the sweet coconut sticky rice with mangos. And one of my special treats is making three-berry sauce. It can be used as a topping for ice cream or crepes or even sweet sticky rice with a crunchy coconut topping.

The other day I even made a blueberry pie only made with blended blueberries and bananas, with a small amount of maple syrup. You can use any cooked or raw crust. I used a raw nut crust. I poured in the blended blueberries and bananas and put in a few whole blueberries. Within an hour the pie was solidified. There were rave reviews of this incredibly easy dessert.

And here's a recipe for "RAW" chocolate cake. Just don't tell anyone!

Raw Chocolate Cake

2 c. walnuts unsoaked
2 c. sunflower seeds unsoaked
1 c. shredded coconut
1 c. cocoa powder

1 c. soaked almonds
1 c. raisins soaked
2 c. dates soaked
3 c. carrot pulp from carrot juice
1 tbls. pure vanilla
1 tbls. pure orange extract

Blend to a powder walnuts and sunflower seeds. Add shredded coconut and mix in cocoa powder. This is your “flour.”

Blend almonds, raisins, dates and vanilla in food processor. Mix in carrot pulp. This is your wet mixture.

Add dry mixture to wet mixture and blend well.

Form into one large cake or mini cakes.

Nut cream:
1 c. soaked cashews
5 dates soaked
1 c. filtered water

Blend nut and dates with water. This is your “frosting.”

Decoration:
Fruit for decorating

Fruit Ice Cream:
4 cups frozen fruit (mango, berries, bananas, pineapple)
Approx ½c.-¾ c. coconut milk

Blend frozen fruit in food processor or strong blender. SLOWLY add coconut milk. Do not liquefy. It should become creamy and turn into ice cream. This is not a “smoothy.” Only add enough coconut milk to bind.

Served cake with a scoop of fruit cream. Enjoy.

NOTE: You can omit the nut cream and just serve with the frozen fruit cream if you want. It’s equally delicious.

Cooking with Children

2009-06-29T14:58:00.011-10:00

I am quite efficient in the kitchen and usually work by myself. However, cooking classes and sharing information with people is one of my greatest pleasures. I have had the opportunity to cook with children on a number of occasions and they are some of my favorite moments. When I get back to Michigan I love cooking with my nieces and nephews. The photo on the left is my niece enjoying my mini pumpkin chocolate muffins. The one on the right is my oldest niece helping prepare a homemade pizza for her and her brothers. Kids get bored easily so it's important to make things that they really like and that they can participate in and be a part of. One of my nephews to this day remembers helping make hummus. It was a fun day! That's what I remember.

One of my favorite "how to" meals with children is making pizza. We even make homemade dough and sauce and the kids can put on the toppings of their choice on mini pizzas. Smiling is good. Laughing is even better. And a little seriousness in the kitchen and awillingness to learn is really wonderful. Cooking can be fun, creative and a great thing to do as a family. It's not how many moments you have, it's the moments that take your breath away and that remind you of warm and fuzzy thoughts.

Some of my favorite moments growing up are in the kitchen. I remember dying Easter eggs or making chocolate chip cookies or even making a salad and setting the table. I was involved. Involving children in the every day activities of cooking, eating and preparing food is important.
Teaching healthy eating habits to children is important. However, making chocolate cupcakes and sharing a moment is equally important. Relating fun to food and experiencing something special is as vital as the vitamins and minerals! Here's to your health, now raise that chocolate cupcake!

Enhancing Simple Flavors - Creating A Memorable Meal

2009-06-28T18:50:00.008-10:00

The Journey of Food

I take it for granted that eating is meant to be fun and an experience to be shared with others. Yesterday, my friend and I went to the farmer's market in Kahului to create a healthy yet tasty meal. Using a variety of fresh ingredients is part of creating a fun meal. I like to take simple items and use them in unique ways. I like dishes to have flavors that are enhanced, i.e. roasting vegetables, seasoning with a special dehydrated sea salt and herbs (Herbamare, available at natural food stores), adding basil and herbs at the end of the cooking process so that flavors come out and using ingredients that are naturally sweet (unsweetened coconut vs. sweetened).

QUOTE:

"My day started with a trip to the farmer's market picking out fresh ingredients with Chef Ann-Marie of Maui Fresh Chef. I told her I wanted to learn to cook something that tasted great, but was also healthy. If you ever want a cooking lesson or a catered event, she is your go to person. Best part is sitting down to enjoy the meal she creates with you."
" Today was just a day for the memory book. Thank you. You always know how to make me feel important. You are amazing. I can't wait for more people to have the Ann-Marie experience. Sitting down at the table with you is like going on an exotic journey of flavors, aromas, and visual bliss."
--KS (Maui, Hawaii)

We used ingredients such as roasted tomatoes, fresh anise, unsweetened coconut, silken tofu and fresh basil. These were ingredients that are common to me but not necessarily always easy to use in dishes and you may not always have these items on hand. We started the roasted tomato soup with a homemade broth. I took extra vegetables I had on hand; scallions, parsley, carrots, onion, swiss chard and threw them all in a pot for about an hour. The end result was a tasteless broth, but when I added the sea salt seasoning it tasted like a delicious broth and this was used as the base for the roasted tomato fennel soup. It simply added depth to the soup without using meat products or cream.

Lunch was a roasted tomato fennel soup with, and a creamy chocolate coconut dessert with dark chocolate chips (made with silken tofu!). I made a basil citrus vinaigrette for a simple salad with walnuts and dried cherries.

What I am reminded of is that you don't have to force yourself to eat healthy. Simply use the least processed foods possible, i.e. fresh fruits, vegetables, herbs and natural ingredients. The secret to creating memorable dishes and meals is by enhancing flavors with a variety of ingredient combination and cooking techniques. Experiment. Try something different. Step outside of the box.

Bon Appetit!

Maui Summer Lunch Menu

2009-06-26T13:19:00.013-10:00

FRESH SUMMER LUNCH MENU - MAUI or ANYWHERE

Aloha! I thought that I would share with you a lunch menu with some of the dishes that I create that are unique to my style of cooking. I enjoy taking some of my favorite foods to create dishes that are a little different. The following menu is fairly simple, delicious and still good for you. This menu is festive enough to serve to guests and simple enough to have during the week. And what I like is that no matter where you live and no matter what fresh ingredients you have access to, these are recipes that can have substitutions. I have made these dishes over and over again with rave reviews. Food can be fun!

Enjoy eating well. Enjoy food that tastes good. Enjoy celebrating with food! And remember to roast extra vegetables for snacking any time!

Roasted Carrot Beet Salad with Roasted Beet Dressing over Field Greens

Garlic Shrimp Wrap with Basil Pesto and Feta with Carrots

Roasted Rosemary Sweet Potatoes

Mango Coconut Cream garnished with fresh raspberries and fresh mint

Roasting vegetable is quite simple. When you want to roast beets. The best way is to line a broiler pan with foil and oil it. Cut beets in half, lightly oil and place cut side face down. Cover with foil tightly. Cook on high heat about 45 min. The beet should be pierced with a fork easily. Allow to cool and peel. Julienne the beets or cut in 1 inch chunks.

Carrots can be best roasted by peeling the carrots and slicing on a diagonal. Toss with chopped garlic and sprinkle with salt. Add extra virgin olive oil to coat. Oil a metal baking sheet and spread carrots thinly.

Oven should be about 450 degrees. Carrots take about 15-20 min.

For a light vinaigrette I process up one of the roasted beets and the green part of one scallion and a small piece of peeled fresh ginger in a food processor with a little orange juice and maple syrup, sea salt and apple cider vinegar. I slowly add extra virgin olive oil to taste. Toss with carrots and beets. Serve over a bed of field greens. You can roast beets, portabella mushrooms, zucchini, carrots, squash, onions, and asparagus, get creative.

Roasted Rosemary Sweet Potatoes RECIPE BELOW

Extra Virgin Olive Oil
Rosemary finely chopped
3 Med. Yams or Sweet Potatoes
Sea salt to taste

Preheat oven to 450˚. Prepare cookie sheet. Brush with olive oil
Wash and dry yams or sweet potatoes. Do not peel, except brown and bad spots. Cut vertically into 4 even quarter. Slice into med. thick fries, not too thin. Toss in 2 tbls. olive oil. Sprinkle with Rosemary and Sea Salt. Spread evenly onto cookie sheet. It should be a single layer. Put cookie sheet in oven. After about 10-min you can turn once with a spatula. Periodically watch that the fries are not burning or sticking to pan.
Cook approx. 20 min.

Honey Mustard Dipping Sauce
Dijon Mustard
Honey

Mix equal part Dijon mustard and honey. Mix to blend well.

FROZEN MANGO (BERRY or PINEAPPLE) COCONUT CREAM

For an amazing easy and delicious and fresh dessert. Take frozen mango, about 2 cups. Puree in food processor with a small amount of organic whole coconut milk (not lite). Slowly add the coconut milk as it blends in. The fruit will create a very creamy icecream like texture in minutes. It's important to not add too much liquid and to be sure the fruit is frozen. I have done this with frozen berries, pineapple and other fruits. It's a fabulous dessert, decorate with fresh fruit and serve with a biscotti or cookie if desired.

Shrimp, Ahi or Veggie Wraps
Shrimp, Ahi or Veggie Wraps

Ingredient
1 large onion sliced thin
2 tbls. Olive oil
1 tsp sea salt

2 small carrots julienne and blanched
1 tsp olive oil
1 clove garlic chopped finely
Salt to taste

20 shrimp deveined
Season shrimp with salt and pepper
3 cloves garlic chopped finely
1 tbls butter
1 tbls olive oil
1 large scallion chopped (green and white parts)
¼ c. white cooking wine
Lemon juice

4 whole grain or whole wheat wraps (small fat free kind or small tortiallas)
4 tbls basil pesto
4 tbls crumbled feta cheese
4 large basil leaves
Oil for pan

Preparation
Caramelize onion. Heat 2 tbls olive oil in sauté pan on high. Stir in onions and coat with oil. Sprinkle evenly with salt. This process can take 25-30 minutes to create the caramelization. After onion starts becoming opaque you can lower heat to medium high. Stir often in the beginning to prevent uneven cooking and burning. After the first process of softening you can stir occasionally. Watch and continue to stir and be sure onions are caramelizing evenly. When process is complete remove from heat and set aside in bowl.

NOTE: Steam carrots just until al dente (only a couple of minutes) then cool quickly in ice water to stop cooking. Set aside until reheating in pan with oil and garlic.

In a sauté pan heat oil and garlic. Put blanched carrots in to coat. Lightly sprinkle with salt.

In a large sauté pan heat oil, butter and garlic. Make sure pan is very hot and put in shrimp. Be sure to season shrimp with salt and pepper. Cook just until pink on one side and turn. Throw in chopped scallion. Test the shrimp to be sure they are thoroughly cooked, only about 2 minutes per side. Just before removing add ¼ c. white wine and lemon juice, cook for another minute or two on high heat to absorb some of the liquid.

Take each wrap and heat briefly in a pan that has been coated with oil. Heat both sides, do not brown. When all of the wraps or tortillas are warmed put on large surface to fill.

Spread ½ of the wrap’s surface closest to you with the pesto. Place about 2 tbls. caramelized onion on each wrap. Place the basil leaf on the pesto mixture and sprinkle with feta. Place several carrots horizontally across wrap. Place 5 shrimp just in front of carrots.

Roll wrap starting closest side to you. Roll in sides to create a wrap that holds the fillings. With the seam side down cut in half. Put on plate with one half leaning on the other half of the wrap for plating symmetry.

NOTE: You can also add ahi, roasted portabella mushrooms, zucchini or other veggies in place of shrimp.

Food Reality Shows - Next Food Network Star - Top Chef - Green Cuisine

2009-06-25T11:16:00.009-10:00

Green Cuisine - Is it Viewer Friendly?

I love food. I love competition. I really enjoy watching food reality shows such as the Next Food Network Star and Top Chef.

Sometimes I think I know what the judges are looking for and then I don't. I want a show that is captivating and brings me into the world of food. I love competition but I do enjoy watching how a chef prepares a certain dish.

My style of cooking emphasizes healthy eating. This season Katie Cavuto keeps turning off the judges, particularly Bob Tuschman. He doesn't want health "shoved down his throat." Cavuto talks about antioxidants and enzymes.

What I know for sure is that when you are trying to attract a large mainstream audience it's important to appeal to a large niche and not one that is too small. Most people today know that it's important to eat healthy and want to eat food that is good for you, but; 1) it must taste good, 2) they don't care about the details of why it's healthy, 3) it has to taste great and 4) be a recipe they can prepare at home.

A man here on Maui who has been eating raw foods for 30 years said something that I resonated with, "food still has to be a celebration." Here's a man who shares his wisdom with people that come into his life and who may be eating a standard American diet. Yet, he still is able to relate 30-years of what he has learned in a way in my opinion that doesn't make someone else's eating habits wrong and his right. So when I watch a TV show I need to relate to the information as well as the person who is speaking. I need to feel that they understand "my" reality as well as theirs!

Is it possible to be perfect in our dietary habits? Who the heck knows what perfect is. I do know that I love sharing little creative tidbits on how to celebrate with food. I don't expect you to make everything from scratch or to buy all organic. And I certainly won't be creating a new table setting for each of my meals or growing all of my own vegetables and herbs any time soon. What I do hope is that you learn what "fresh" means to you and how you can experiment with ingredients that you may have been afraid of using before.

I know that when I was cooking for a family back in Washington, DC over 15 years ago and the father of the family didn't like vegetables. I just remember him saying, "I only eat vegetables when you make them." This stuck with me all of these years because I didn't realize that I was doing anything out of the ordinary by eating healthy and fresh. I thank my mother and father for the exposure to good food and the opportunity to cook. And I just share what I know by doing what I do best.

What I know for sure. Don't be afraid of trying something new that's "good for you" but don't go from eating hamburgers and french fries to lettuce and tofu. And it's important that when you try something for the first time that's not something you normally eat that you make sure that it is made really really well. It's either from a restaurant or a reputable take out place that specializes in that type of cuisine. You want to have a great first impression rather than one that will turn you off. So Katie, I think you're great and well intentioned, but be sure to relate who you are with the newcomers to green cuisine.

If I had the ability to take all first time tofu tasters and make them dishes with tofu I know that I would win over the majority. However, I know that it's so much harder to try and get those who have had bad experiences with tofu to even want to try my dishes. So eat healthy. Celebrate food in whatever way you know how. And don't worry about which antioxidants and minerals you get, just enjoy your food and do the very best you can by incorporating as many fresh fruits and vegetables and whole foods as you can! Eat well. Eat fresh. Eat gourmet.

Aloha.

Beverages - Juicing - Festive Drinks

2009-06-23T14:38:00.009-10:00

Beverages - Juicing - Celebratory Drinks

I have been juicing vegetables and fruits for over 20 years. When I tell people that I drink beet and carrot juice it's at first quite unbelievable. It's amazing what can be juiced. And the combinations are quite interesting. Today I felt like experimenting. I juiced an entire lemon, carrots, swiss chard, ginger a beet and cucumber. It was delicious. It was refreshing and not too bitter. That's the juice on the left.

Tomorrow I'm invited to a raw food potluck so I thought that I would create a festive drink. I took a gallon jug and put in some herbs that I have in the garden (similar to licorice), added some ginger slices, the peel of lemon, and added some herbal tea bags (Tazo Tea Sweet Orange and Celestial Seasonings Mandarin Orange) and put it in the backyard to start the sun tea. The experimentation came when I decided to juice a fresh pineapple, lemon and some ginger, added some organic coconut milk and a little agave sweetener and put the concoction in ice cube trays to freeze. These will be my ice cubes, my version of pineapple creamsicles. Sounded good!
When having a celebration or festive occasion it's wonderful to have a specialty drink for the guests. Sangria and Mojitos are two of my favorite. Sangria is usually made with red wine and usually brandy, you can add champagne or sparkling water for a twist. However, the fruit is what makes this drink so festive; oranges, apples, and pears are a few of the fruits, and even bananas. Just be careful and don't eat too much of the liquor-infused fruit. You may be drinking more than one glass! And of course my other favorite is mojito. The key is to use fresh lime juice, simple syrup made from raw sugar (1 part water, 1 part sugar, boiled to a syrup and cooled), fresh chopped mint and a sparkling water like Pelegrino or Perrier. And of course rum. The quality of a mixed drink is in the quality of the other ingredients, same as when you are cooking.

The photo below is of lilikoi (passionfruit). I had some fall in my backyard when I realized that I had a lilikoi tree! And then a man down the street had a sign "Lilikoi For Sale." What do you do with 100 lilikoi. Cut them in half and squeeze out the juice. What a project that was. But wow! Just add a little of the potent juice and you are in for a delight. I don't like the seeds so for me juicing is the only way to go. You can make desserts such as lilikoi bars or add to cheesecake or icecreams.

So it's kind of exciting. I can even get creative with beverages. A fruit is a fruit. A vegetable is a vegetable. But when you can juice lettuce, it's a whole new experience. My father used to swear by garlic juice and green beans. I haven't been able to swallow that yet. However, my carrot, beet, apple ginger juice is something I look forward to. And now it's fun, I can add a lemon or juice an entire watermelon (yes, skin and all!). So experiment and enjoy, here's to your health, sante! Aloha.

Traditions - Celebrations - Rituals

2009-06-22T14:10:00.014-10:00

What are your rituals related to eating, food, holidays, celebrations, everyday moments?

I know that I am a product of my upbringing as well as the environment I created in adulthood. My desire to create unique experiences that leave an impact is important to me. My father taught me a Japanese proverb, "always treat your guests as if you are never going to see them again." Always treat each person with such honor and respect and serve them the very best food and drink you have on the very best China you have. And remember, it's YOUR very best, it doesn't have to be the best that Donald Trump or Oprah can offer. It's your best. And it comes from the heart.

When I was growing up my father insisted on us eating together as a family, especially for Sunday breakfast. He never cooked, but every Christmas Eve when I got older it was the two of us who went to a small town outside of Detroit to buy our Polish traditional foods. And on Christmas Day we celebrated with my mother's Italian clan, with their traditions. However, to this day Christmas Eve is one of my most important holidays. My father made it a special day and wanted me to remember the moment and to remind me where he came from and my roots. The traditional foods that we ate are not as important to me as the ritual itself. And in that ritual I remember so many things. It's about the ritual and having a ritual, it doesn't matter what ritual.

In many countries around the world the food around holidays is so important. In China when you go to someone's home during the Chinese New Year's the simple offering of oranges and peanuts is a traditional offering. It's a very important custom. Something as simple as that is significant. When I was in Koh Samui, Thailand I had the opportunity to meet a German man who was an expert at Chinese tea ceremonies. The way he washed the tea leaves. The way he expressed his passion. The cups he used. The way each of us savored the magnificent tea from China in Thailand is a memory that stays with me years later. The way this man shared with us his wisdom and his ceremony was what mattered.

When I was in Italy for Christmas and New Year's over 20 years ago I remember the 12-course Italian feast. The grapes. The rabbit (which I did not eat!). The setting of this grand table. The wine. The significance of the large family coming together and celebrating. I was invited as a member of my extended family.

In every tradition, every family, every culture, we have rituals. Here in Hawaii one of the special gifts we have is Hawaiian chant and offering a flower lei to the hostess or guest of honor. It's a reminder of the special moment that the celebration signifies. In our every day life we have rituals. We have moments that remind us of who we are and where we are going. They may change over time, but the rituals you have as a family stay with you forever.

In my brother's family of 9 children his wife sees the extreme importance of honoring each child's birthday. As a child growing up she did not have this gift given to her and in being a mother to 9 children it is a priority for her. Each child feels special on their day in a very unique way. And I know that each child will remember that their mother did this for each child. They have 11 birthdays to celebrate a year, including the parents. There's always SOMEONE to celebrate.

Last year I went to my cousin's wedding. She is Italian/Polish and her husband is from Indian descent. It was so amazing. They merged both cultures in the celebration. They honored both traditions. She had a white wedding gown and a special Indian saree. It was so beautiful. They served Indian appetizers, American fare, an Indian dinner and an American dinner. Each tradition was honored with respect as the two cultures merged through the hearts of two in love.

Each moment when you do something, see it as a significant ritual, a tradition you are honoring or creating. Everything we do does matter. It does.

"As we see ourselves as the world, as we see the oneness of life, the whole world become available. Then the Zen cook knows that every aspect of life is an ingredient of the supreme meal."

--Instructions to the cook: A Zen Master's Lessons in Living a Life That Matters by Bernard Glassman & Rick Fields

Creativity in the Kitchen - Culinary Artistry

2009-06-18T12:43:00.016-10:00

This past year has revealed so much to me about food, about being creative and about thinking outside of the box.

I have been going through some of my food photos and events over the past year. I am so grateful that I have taken photos. I remember when I started doing my website and had to create over a dozen dishes at once, that was a lot of work. I didn't know how to take food photos. However, I am very grateful to a friend who helped me create exquisite plates. And now each time I create a new dish I simply snap a few photos.

Creating an attractive dish is more than placing an herb or a flower on the plate. It's the composition. Even the dish itself is important. Not every plate I create is perfect. And maybe I don't do it according to symmetry. For me it's the food, the plate used, the decorations, the overall colors. It's everything.

This shrimp platter consists of spinach, shrimp with tails on and spicy radish sprouts with a purple flower to accent.

For me salads are all about being colorful and deliciously surprising. This salad had tomatoes and basil and avocado and sprouts and even a goat cheese cake. The colors were meant to stand out.

A piece of Ahi to the right and mushroom risotto could look bland and colorless. With the pesto butter and asparagus and basil leave the plate really comes alive. A little red was necessary to make the green on the plate pop a little more, especially since I had to use a white dish.

I think the handmade leaf plate makes a simple piece of bread with some cheese and tomatoes stand out like a piece of art. And the avocado salad is placed artistically atop a leaf of yellow swiss chard. For my orzo salad with sundried tomatoes, pine nuts, carrots, garlic, basil and feta it was formed into a small bowl and decorated with sundried tomatoes and basil leaves to really make the colors pop.

A sweet coconut sticky rice with 3-berry sauce is layered in a see-through bowl and crunchy coconut topping is crumbled on top. Something you want to eat. I certainly want a bite of that now!

The pineapple bowl with tropical fruit in it is my favorite. The pineapple leaves add green, the orchid says "Hawaii" and I really like using the bamboo tray for contrast. And the orange edible flowers add brightness to an otherwise bland chocolate cream shortbread with coconut.

When I began this journey I always knew I loved food but now I appreciate the beauty of food. I really appreciate the delicate balance of colors and textures and consistencies. Experimenting has been fun. The creative aspect has been enjoyable. What I appreciate most is knowing that edible art is meant to be eaten! And where it takes me next is part of the adventure!

Food Without Boxes - What Do I Eat Now?

2009-06-17T08:46:00.022-10:00

FOOD FROM THE EARTH - WHAT CAN I EAT THAT DOESN'T COME IN A BOX?

I feel that I was raised in a very health conscious family who considered fresh fruits and vegetables and important part of our diet. However, since I am a product of my bigger environment I have noticed in recent years how much more I can incorporate fresh fruits and vegetables in my cooking.

What I have learned over this past year as part of my culinary journey is the exquisite fruits and vegetables that come from the earth. Sure, I add a little this and that to my dishes. However, when I make an avocado salad it is simply tomatoes, avocadoes, basil, garlic and a little olive oil, salt and maybe a dash of balsamic vinegar. I taste the freshness of the tomatoes. I allow the pungency of the raw garlic to linger. I allow the chiffonade of basil and the avocadoes melt in my mouth.

I have also experienced some of the most amazing potlucks here on Maui. Sometimes people will just bring a bag of fresh kumkwats or a bulb of fennel or a bunch of bananas. Freshness at it's finest.

For my birthday this year a good friend used fresh fruit to decorate the table.

It was awesome. Nature's beauty was good enough. The pineapple stood on its own. It's the essence of the earth that we can savor and enjoy fully when the ingredients are fresh and untouched. The oranges added color and the bananas added texture and an artisitc flair. Why do we need special packaging when nature provides the perfect color and assortment and flavors.

I will admit that living here in Hawaii has opened my eyes to the variety and colors and freshness that is readily available. However, it's possible to eat fresh more easily nowadays wherever you live. Mango season is upon us again and I am reminded at the richness and the sweetness and the abundance that is available.

Mangoes grow freely. The trees loom largely and the fruit falls to the earth to be foraged and enjoyed. My mouth waters just thinking about it. It's exciting to use what we have and appreciate the abundance that keeps on coming. This to me is the gift that keeps on giving and it truly is a gift. Aloha.

Family Time in Maui

2009-06-10T11:41:00.030-10:00

A Week with A Private Chef on Maui

Aloha. This past week I had a wonderful experience cooking for an extended family; father, mother, 3 sons, their wives, and their children (7 adults, and 5 children from ages 2 months to 16). The families were from different locations throughout California and one family was from Idaho. They wanted to spend time having a glass of wine and a quiet dinner together. In addition to dinners they had leisurely breakfasts cooked to order. Fresh fruit smoothies, Belgium waffles with orange whipping cream and macadamia nuts, and roasted potato fritatta were some of the delights. One of the favorites was the fresh grilled mahi mahi with orange vermouth sauce, sauteed coconut banana with macadamia nuts over a bed of chiffonade Swiss Chard served with rosemary sweet potatoes. Yum!

One of the sons kept telling me how tired he is of eating in restaurants and how his hands swell and his body cries for healthier home-cooked food. The impersonalism of traveling becomes very personal when you can enjoy private meals together.

The townhomes at the Ho'olei at the Grand Wailea here on Maui are of course a factor in creating the "wow" effect. The townhomes are gorgeously appointed 3 bedroom 3 1/2 bath oceanview 2-story buildings. The lanais have Wolf grills and 2 sub-zero refrigerators and freezers with a very large granite island. The facilities are spectacular.

However, what this experience made me realize is how important it is for intimacy and quality and special moments amongst families. Dinner time is importaant. This extended family took time out from their busy lives of families and careers and businesses to share quality time together on vacation. And by hiring me they were able to spend more time together and enjoy great food in the comfort of their home away from home. They didn't have to hire babysitters for the evening...the littlest ones were put to sleep and were monitored on baby monitors. The older ones could stay for as long as or as short as they wanted.

Some family members lingered for over 3 hours, some only 2. In a restaurant that could never have been possible. When one wanted to leave everyone would have to leave or the person who wanted to leave would have to stay and feel uncomfortable. The ease. The special moments. The conversations. The sunsets.

The children were fed. The lights went down. The wine glasses set on the table. The appetizer served. The meal made to order. The meals for the week were created with their preferences and choices. It was a win-win. I knew what they wanted and they could choose ahead of time. Every meal was different. Every experience was memorable.

I worked very hard this week but the rewards were tremendous. I pushed my culinary limits. I provided great cooking in a very intimate setting. I helped a family have an even better vacation here on Maui. It made me smile. It was a great experience because I was doing what I love and my guests were happy! They loved the fresh gourmet food. They loved the extra touches. And I know they loved the chocolate ganache cupcakes with fresh mango coconut cream! What more could I ask for.

Here's a quote from the mother of 3 who was really happy when she got back to Boise, Idaho!

I just wanted to say THANK YOU again for all of the wonderful meals you prepared and for your special accommodations for my kids and me. The fresh ingredients and light, healthy meal plans were fantastic, and I'm happy to say this was my first vacation ever where I did not gain weight -- that's right, not a single pound!! I give full credit to your healthful cooking, and I'm sure the attempted swim with the dolphins didn't hurt. :) Again, thanks so much. Bravo!
--Tessa M. (Boise, Idaho)--

Family Reunion on Maui - A Moment to Celebrate

2009-06-08T16:29:00.013-10:00

A moment is all we have. It's very enjoyable to participate in "a moment." And to faciliate "moments" for guests. In May I had an opportunity to provide several families a sunset moment. They were celebrating birthdays, retirement, a move to Maui, anniversaries, and families being together on Maui. It was awesome. They enjoyed the conversation. They enjoyed the children playing. They enjoyed the sunset. They loved the treats I made, coconut shrimp served in a pineapple bowl, caramelized Maui onion focaccia, tropical fruit and fresh avocadoes. It's important to capture "a moment." It's important to take a breath...savor the moment...and celebrate everything. Celebrate the people around you. Celebrate the air we breathe. Celebrate the triumphs. Celebrate the milestones. Celebrate the sunset. Celebrate the flavors. And celebrate the moment.

I know for sure that this experience of me following my heart and living my passion and doing what I love has allowed me to participate in many "moments." I love being able to participate and facilitate and share my passion with others.

And what I love is the awesome beauty and variety and locations and beautiful spaces I get to enjoy, cook in and savor. Take in the moment. Appreciate the moment. Savor it. Celebrate today!

Chefs on the Beach 2009

2009-06-08T16:07:00.009-10:00

May 30, 2009 Chefs on the Beach Makena Maui

This was an event sponsored by the Rotary Club of Maui to supoprt Maui's nonprofits. The location was breathtaking. The attendance was over 300, and more wanted to attend. I was very excited to have been asked by Harlan Hughes, the Event Director. The live musical performances were entertaining. The guests enjoyed good food, a great environment and superb entertainment.

I had assistance from students from the Maui Culinary program at the Maui Community College. The help was awesome. I was in an area with Cafe Marc Aurel and it was fun sampling some of the awesome cheeses they had as one of the plates. I served an orzo pasta salad with fresh basil, olive oil, garlic, carrots, sheep feta and sundried tomatoes. I had many compliments from the guests that they really enjoyed the dish and was excited to serve a sampling of my cuisine.

Guests had abundance of food and wine. The entrance fee of $60 was quite reasonable. Entertainment. 10 dishes. Quality wines. It was a great afternoon for Mauians and visitors alike.
I really enjoy attending outdoor events such as these. And it was wonderful to be able to experience being on the other side. I was grateful to have been able to participate and offer my services for worthy causes here on Maui. Some of the proceeds raised were going to programs such as the Maui Youth and Family Services, Aloha House, Imua Family Services, Friends of the Children's Justice Center of Maui, Maui Family Support Services, American Heart Association, American Cancer Society, Women Helping Women and the Maui Academy of Performing Arts, all worthy causes.

I really enjoy the Maui community and everything we have here on this Island.

French Feast

2009-05-20T07:01:00.027-10:00

How do you come up with a menu that is unique, incorporates a theme and yet still tells a story? The story can be about you, the guests you are cooking for or the reason for the meal (special occasion, marking an event, a holiday, a family reunion, or a celebration). The spirit that must be evoked is the story, something more than just the plates of food. There must be something that excites, invites and appeals to the palate. It's about living the food. It's about bringing the food alive, like art comes alive when your eyes are peeled to the canvas. It's the same way about a meal, an experience, the occasion. The meal and moment comes alive with the aromas, the flowers, the table setting, the guests, the wine, the ambience, and the food. The journey of the meal is a symbol of the journey of life.

The French Feast Menu:

***FIRST COURSE & APPETIZERS***
Roasted Marinated Portabella Mushrooms with Herbed Goat Cheese
Salmon Corn Cakes with Scallions served with Tarragon Chive Sauce
*** BREAD ***
Warm Bread with Pesto Butter
***SALAD***
Roasted Beet and Carrot Salad in a Beet Herb Vinaigrette Over Mixed Fresh Greens ***

SORBET***
Pineapple Orange Mango in Orange Cups
***MAIN COURSE ***
** Bouillabaisse: (Lobster, Monchong, Opah, Blue Marlin, Garlic Prawns) with Roasted Fingerling Potatoes, Roasted Fennel and Garlic Croutons **
AND
Haricots Verts with Maple Citrus Butter

CHEESE SAMPLER
Selection of Cheeses (EXAMPLE French Comté, Délice de Bourgogne, Saint André and Brie des Herbes served with variety of flatbreads and baguette

***DESSERTS***
Crépes with Apricot-Golden Raisin filling with 3-Berry Sauce
Mini Triple Chocolate Mint Brownies

The event was inspired by a reunion of the six from a visit to France a year earlier. It was to recap and recount and review the beauty of France, friendships, and exquisite food. Menus were printed for each guest. The cheese course had a a special menu and description of each cheese.

The venue was an exquisite home in the hills of Kula. The 360 degree oceanview and magnificent setting optimized the special event. The location was set. The table prepared. The guests showed up. The meal served. The show had begun.

Each event or special occasion is a show that goes on in its own very unique way. It's a series of acts and stages and timing is key. Each toast. Each sip of wine. Each morsel. Each course. Each conversation shared. The lighting dimmed. The moment. This moment cannot be repeated. This play can be repeated, but it will never be exactly the same. And that is how life is. Each moment must be savored and appreciated and tasted and experienced as it is in its finest and purest state. Bon appetit.

Fresh - Local

2009-05-20T01:03:00.012-10:00

THAI, FRENCH, LOCAL...

I love to travel. I don't particularly start cooking a cuisine that I have been exposed to. However, I do tend to incorporate some of the unique techniques and like to experiment with different foods and sometimes like to experiment with an international dish.

When I was in Thailand I definitely enjoyed the freshness of everything. If you have not traveled to Thailand you would be amazed at the quality and quantity of fresh food. Local women prepare food daily. The fresh mangoes and coconuts are abundant. I really enjoyed the fact that even "junk" food was still fresh and good for you. For example, dessert would be coconut sticky rice with fresh mangoes or sweet potatoes encrusted with coconut and fried.

Here in America it didn't always used to be easy to get "fresh" in every restaurant. It's easier to get farm to table more and more, but you usually have to pay a lot of money for these experiences. In Thailand, even the most inexpensive restaurants provide homemade everything.

The other week I prepared a French feast and even though I'm not trained in French cuisine I really enjoyed the challenge of being authentic as possible while incorporating the freshest of Hawaiian ingredients. I was able to create a bouillabaisse (fish stew from Marseilles) and located fresh Monchong, Blue Marlin and Opah. It was a good experience for me because it made me realize that a dish is only as good as the location where you get your ingredients. We are fortunate here in Hawaii that even in the local supermarkets local fish is brought in daily.

Wherever you are take a recipe that you know that you can locate fresh local ingredients or substitute items that you can incorporate into the recipe to make it your own. I know that my best recipes have been created from the local ingredients. One item that we get fresh here year round is corn. And so I have created fresh corn salmon cakes, or corn cheese pudding/souffle and corn with scallions and butter. With the local Big Island mushrooms I have come up with rosemary white wine mushrooms with chicken and special rosemary mushroom risotto.

It doesn't matter where you live. There are always local ingredients that are abundant at different times of year. And sometimes in your area you get an abundance of fresh ingredients from other areas as well. Be creative. Expand your culinary skills by being innovative while using local abundant ingredients.

Bon appetit.

Food Presentation

2009-05-19T17:45:00.028-10:00

Presentation Matters

When I worked at a fine dining restaurant I will say that the most significant thing that I learned was the importance of food presentation. I have always felt that the way food looks is as important as it tastes. However, I recognize more and more that the way food is presented on the plate is a very important element to serving food.

I am a personal chef but know that the food appeal is a major part of the creativity in my work. And since I have to take photos of the food I also know how important it is to make the food look just right. I use the food to create the dramatic presentation.

I could not believe the results of the trifle. It is delicious. But in effect it is simply an orange cream, orange chiffon cake and a berry sauce. If you served the piece of cake with some cream and berries on a plate it would look great. However, by assembling it in layers in a trifle bowl the dramatic effect is amplified. And people come back for seconds.

What I have learned is that the more dramatic it is, the more appreciation I get. What I enjoy is getting a "wow" response. Food is art and food is meant to be eating, but it is also meant to be enjoyed for what it is.

And what I really love is that I'm getting more creative over time. I also feel that the food I am learning to work with is getting more versatile and exciting to use as well. For example, using fresh mangoes for a frozen mango cream, or using Big Island mushrooms that are versatile and also very "cute." I also enjoy using fruit, such as pineapple as the bowl to serve the medley. And of course herbs are a wonderful addition to a dish, such as rosemary sprigs or mint leaves and basil. And here in Hawaii we use fresh orchids to decorate plates a well.

Allow your creativity to expand and explore the world of food that will tempt your palate and please the stomach.

Celebrations

2009-05-19T12:31:00.011-10:00

CELEBRATING NOW!

I have been meaning to write on this topic for a long time now. Celebrations mean a lot to me. And hosting or cooking for celebrations is one of my favorite things to do.

Whether it's a birthday party, Easter, a baptism or another holiday. I can be creative. Guests can be creative.

For Easter this year my friend Katherine was in charge of Easter eggs and the baskets. The colors. The sweetness. I had some colorful candles and before you know it we had a beautiful festive table. And of course the food was delicious. The day was gorgeous. It was a day of celebration.

For my mother's 70th birthday it was important to create a memorable day. I created the feast. However, I included the guests in contributing special words of wisdom, a song, a poem.

For Thanksgiving this past year I cooked for 2 families. What I loved about it was that I knew that that I was creating a memory, for the families, the children, for all of us.

I believe in celebrating in a big, colorful way, with food, friends, and a splash of class. My father taught me an ancient Japanese proverb. Always treat your guests as if it was the last time you would see them. Treat them to the best food, the best wines and the most memorable experience.

Perhaps this is why people remember my parties and events. For me, I love making a day extra special. I want people to feel special. I want the guests to feel loved and appreciated and know that we are celebrating the moment together.

It's not how many breaths we take, it's the moments that take our breath away.

Gourmet Lunch - Farm to Table

2009-05-08T16:36:00.009-10:00

Almost 2 months ago my mother came to Maui to celebrate her 70th birthday. I created a magical week for her. On her actual birthday we woke up in the morning to do yoga on the beach. It was raining. That's a rare occasion in Kihei (desert!). She saw a rainbow and was so happy. It was a day full of surprises. I wouldn't tell her what we were going to do. I know I was excited. We were going to the O'O Farm in Kula to pick our fresh produce and have a chef prepare a lunch for us. It was raining but we picked fresh peapods and greens. It was so awesome.

The rain made the experience even more memorable. We were given rain capes and were shown the property. The guides are not only knowledgeable, but dedicated to their work on the farm. They have a selection of produce for their restaurants on Front Street, I'O and Pacifico.

Here on Maui I am continuously amazed at the ingenuity, dedication, love and commitment people here have to the land and to continued improvement. This working farm is an amazing example of this.

I know our meal under the rain covering with our wine and fresh bread was the perfect way to spend a day with my mom.

Magical Beach Breakfast

2009-05-07T15:44:00.006-10:00

Last weekend I sailed with a group of friends to the magical island of Lanai. This is one of the most amazing places on planet earth. I'm biased of course. I woke up to the pinkest sky with the most beautiful sunrises. We all camped in style. There was hot tea (about 10 varieties). We had 2 varieties of French Toast, even homemade challah bread and whole wheat bread with organic eggs and maple syrup. There was fresh chai with soy milk and someone brought the most amazing tapioca pudding made with almond milk and coconut milk. There was smoked salmon and luscious tomatoes. There was a feast. It was a wonderful experience to be able to share this breakfast.

Experiences are what make me appreciate life. It's the moments that take my breath away. It's about food, friends, and natural beauty. I have been learning to appreciate as many of the little things in life as I can. And I will say I have not appreciated French Toast and Tapioca as much as I did on this morning. The sand on my feet. The taste of hot chai. The moment of being at this beach at the crack of dawn. And then when the dolphins arrived...wow! If there is more to life please let me know! :)

The beach at Manele Bay is probably one of the most pristine in the world. The Four Seasons has a hotel there. Its luxury beaching at its finest. Look carefully at the picture above. You'll see a group of spinner dolphins, and one spinning! There were about 100 beautiful dolphin angels in the bay.

Magic happens when you open your eyes and peer into the world of the deep blue.

Being a Personal Chef

2009-04-09T14:35:00.024-10:00

Aloha and Mahalo. It has been over a year now that I have been working as a personal chef. It has been a fascinating journey. And what's interesting is that my biggest fear of not having variety or getting bored definitely is not an issue in this field. It has been an amazing year of opportunities and growth. My birthday is in less than a week so I thought it would be appropriate to express my thanks and gratitude to this amazing island of Maui, its visitors and the local ohana that is so bright and beautiful.

I can now say that I specialize in gourmet fresh food with Hawaiian//Mediterranean influence. It's been awesome getting to know the local vendors for the freshest fruits, vegetables and herbs. I have also had a lot of fun creating new dishes incorporating these ingredients.

My clients have included families hiring me for the week in their luxury villa. Visitors here for weddings hosting private events at their oceanfront homes. Romantic dinner surprises. Guests having birthday celebrations for friends and family. People buying gift certificates for cooking classes as gifts for their friends here on Maui. Cooking classes for children. Thanksgiving lunches. Posh Christmas gatherings for 40. Raw food gatherings. I have have been able to get a name for some of my specialty desserts. I also have regular clients who get my gourmet meals weekly. I have traveled the entire island and my versatility and flexibility have given me many opportunities I could not have imagined.

This year has been a journey into the appreciation of celebration, food and being creative. I have learned so much this past year about the versatility of ingredients and the need to keep true to my desire to keep meals fresh, healthy, delicious and full of variety.

It has been awesome to help people celebrate events in a memorable and fun way. I appreciate the creative opportunity. It's an honor to be with people as they celebrate, whether it's a honeymoon, a birthday, a sunset, a holiday or just a beautiful day on Maui. Thank you Maui. Thank you everyone who has helped make this journey possible. Mahalo.

I will be writing again soon. Have a beautfiul day.

What is Your Favorite Fruit?

2008-09-16T16:06:00.007-10:00

I am sure you have a favorite fruit! I certainly do. Even though I love mangoes I think the raspberry is my ultimate favorite. The raspberry melts in my mouth. This fruit is usually so expensive and it is such a luxurious treat that makes me feel special.

What do you feel when you eat a “favorite” fruit? For me, when I eat a raspberry I love the taste so much that my tongue tingles and I get excited just thinking about eating it. I don’t need to add anything to this amazing fruit. I feel that in its natural state it is perfect. It is perfect in every single way that I can imagine. And that in and of itself makes me feel so great so it’s always a positive experience for me when I eat raspberries. I made a lovely mango raspberry cream yesterday and topped it with some of the freshest raspberries I have had in a very long time. The raspberries melted in my mouth.

A raspberry is actually a cluster of many small individual drupelets or fruits, containing their own seed. Raspberry drupelets are hairy and adhere to each other. Raspberries are really rich in Vitamin C and antioxidants, so they are extremely healthy. It’s been really interesting looking into some of the history and physical components of particular fruits and vegetables on this personal culinary journey I am on. What I do love is that now I am paying much more attention to the trees and plants and the fruits themselves.

I have been practicing yoga for many many years and one of my teachers over the years said something that has stayed with me and plays a role in other areas of my life. We were doing a pose where our hands were outstretched. He said to stretch our arms more. He then asked us to stretch our arms even further. My arms were already stretched what I thought was as far as I could reach. He then asked us to feel our finger tips and stretch them further. We did this stretching process for what felt like several minutes. We had to keep the hands and fingers stretched in the new position to really feel them. Up until that day I don’t think my arms and fingers had ever felt so elongated or had so much feeling in them. It was an awakening experience because I could feel my fingertips and hands in a way I had never previously experienced.

So in your process of enjoy your favorite fruit taste it in a way that you have not previously experienced. Close your eyes and taste it fully. Take each piece or each bite and savor the taste. Taste the taste. Swallow it only when you have felt the full sensation of the fruit. Do this again and again until you have really experienced the taste of the fruit you choose. Allow yourself this pleasure and see what happens in other areas of your life. Perhaps you will awaken senses even more fully.

Garden Party on Maui

2008-09-15T12:03:00.008-10:00

I do love food, so when there’s an opportunity to savor many different tastes I am there. I go to special events to observe, learn, taste the food and enjoy the experience. Yesterday for the first time I attended the annual Maui Academy of Performing Arts' fundraiser at the Yokouchi family estate in Wailuku. Over a dozen Maui restaurants and sponsors cooked their signature tastes as guests sipped wines from various wineries.

Waterfront Restaurant, Ma’alaea Grill, Café O Lei Restaurants, Jacques, Prince Court, Café Marc Aurel, Bentos & Banquets, Dad’s Doughnuts, Hula Grill, Maui Chocolate Fountain, Roy’s Restaurants Maui, Sir Wilfred’s, Ruth’s Chris Steak House and Ali’I Kula Lavender Garden were represented. Guests tasted grilled lamb chops and tossed caesar salad with lettuce wraps with chicken, water chestnuts and shiitake mushrooms. Guests savored the osso bucco ravioli and sautéed spinach. There was also spicy friend shrimp, goat cheese martini salads and cheese plates with fruit and olives. There were fresh doughnuts and even lime sorbet with lavender cookies and a chocolate fountain for dipping fruit, cake and pretzels. Most of these participants have been involved in this event for over a decade.

The live auction was a main attraction, along with the silent auction. Some items went for over a $1,000.00 in the live auction. And artists painted on site and offered their piece of work for auction. Supporting the arts does make a difference in the lives of many people.

As a chef I know that it is a challenge to maintain quality control when producing food for a large event. I am definitely critical but take everything into consideration. I really enjoyed the variety and fresh mango that was served in a couple of dishes. I thought the food was ok but guests really enjoyed the afternoon. This is what matters. Here on Maui it is really nice to be able to participate in casual events that support the community.

Take time to savor the moment, support your community and appreciate all that you have. Eat well, live well.

Soup Kitchen Volunteer

2008-09-14T04:10:00.007-10:00

Hale Kau Kau is the soup kitchen run by St. Theresa and a group of dedicated people and volunteers. This soup kitchen has been running for 17 years. It is open 365 days a year 7 days a week. They serve dinner to anyone who comes every evening in Kihei. I was impressed when I went there to volunteer the other day.

Last week I had a bag of groceries that I brought over there and popped my head in to see if I could volunteer and when. Marie, the manager said that they needed a cook on Wednesday evenings. I said I would be there and showed up a little after 2:00 ready to create a meal.

I felt privileged to work in such a positive environment. Everything was so well organized. I had leeway to make what I wanted that first evening since I was the cook. I wasn’t quite as fast as I could have been, considering that I had about 90 minutes to make a meal for 100 people after figuring out what to make. I saw what was in the pantry and walk-in and made some quick evaluations. In addition to the men and women who come for meals every evening the soup kitchen also provides meals for home-bound people across the island. We prepared enough meals for 40 carry-out meals so that people who cannot leave their homes would get fed as well.

I made pasta with fresh basil garlic pesto with carrots, broccoli and cauliflower. There was some spiced turkey that I had cubed and we put that into the pasta for the main course. Since there wasn’t enough pasta I also made another main course with risotto and turkey and served a side of spinach, broccoli, cauliflower and carrots. Gail, a regular volunteer and amazing woman made salad that everyone raved over. Every evening they serve dessert, bread and fruit too, along with milk. It’s a very healthy and fresh meal.

I loved the fact that the people who were coming to eat a meal were getting food that was not only home cooked but was cooked with love. I knew right away that everyone at Hale Kau Kau loves what they do and do it with compassion and caring, it’s obvious.

If you are in Maui visiting or a full time resident come by and volunteer or drop off donations at the kitchen at St. Theresa’s in Kihei. During the week you can come and volunteer at 3:00 Mon- Fri and 2:30 on the weekends. This was a good experience for me, to help me open my eyes wider and see another world beyond the one I exist in.

Live well, eat well and appreciate all that you have.

Easy Spreads and Dips - Recipes Included

2008-09-09T17:02:00.009-10:00

When I was growing up the dips that we used to make were always made with mayonnaise and sour cream. Since most people are looking for healthy alternatives I have had to come up with some options. I am a huge fan of spreads and dips and have come up with a few that are really healthy as well as really beautiful too!

Today I came up with a recipe that uses carrots and cashews! It’s delicious yet so healthy and you could eat it guilt-free. Remember, that even if you are eating something like nuts that are heavy in calories and natural fat you are not eating these calories in the other fatty ingredients you normally would be using and eating. In addition a cashew is full of vitamins and nutrients. The recipe for carrot cashew paté is a great dip for an afternoon snack with your children, using baby carrots and celery sticks as dippers.

I also am going to share my ultimate garlicky hummus recipe. I made this recipe up for a friend who didn’t want to spend the $5.00 at the health food store for a small container. The ingredients were still expensive, but in the end a much better deal because of the quantity and quality of the end result! If you want to get away from bread and fatty crackers there are fat-free crispy flatbreads available and even tortillas that you can use for these spreads.

The key to eating well is thinking outside the box and discovering alternatives that will satisfy the cravings and yet your taste buds are still enticed. You can make these spreads ahead of time for parties and they last up to a week or so in the refrigerator. You can make them look beautiful and get creative when you decorate them for even your family, I bet your kids will want to participate!

Eat well and make cooking an art, not just something you have to do. Make it fun and try something new and different! Thinking outside the box allows your creativity to flow and your imagination run wild.

Cashew Carrot Paté

Ingredients:
3 med. carrots, peeled and chopped
1 celery stalk, chopped
3 cloves garlic peeled
1 c. raw unsalted cashews (soaked for 1 hr. and drained)
1 tbls. soy sauce or tamari
2 tbls. Extra Virgin Olive Oil
sea salt, to taste

Preparation:
In a food processor blend the carrots, celery and garlic to a fine consistency.
Drain the water from the cashews. Add them to the processor with the vegetables and process along with the soy sauce or tamari, olive oil and sea salt. Stop periodically and scrape the sides with a rubber spatula. Continue to blend until creamy. Chill and serve.
For serving you can put the mixture into a medium glass bowl to use as a mold. Place a plate under bowl and carefully allow paté to sit in middle of plate. You can take a peeler and make a few carrot curls for decoration on top. Place a few whole cashews on top if you like or even a few chopped cashews for decoration. Serve with carrot or celery sticks or crackers and flatbreads.

NOTE: you can use soaked raw almonds (skins removed) or sunflower seeds instead of cashews. Cashews give a nice creamy consistency, especially raw ones.

Ultimate Garlicky Hummus

Ingredients:
2 15 oz Cans Garbanzo Beans (2 2/3 cup cooked beans drained, reserve 3/4 c. bean liquid)
6 Garlic Cloves Peeled
3/4 c. Tahini (raw sesame paste)
3/4 c. Bean Liquid
1/2 c. Fresh Lemon Juice
3/4 c. Extra Virgin Olive Oil
1 Tbls. Sea Salt
Optional Herbs (parsley or basil)

Basil Leaves

Pine Nuts

Sundried Tomato Strips

Preparation:
In food processor blend garbanzo beans, garlic cloves and tahini until mixed. Slowly add reserved bean liquid and lemon juice until processed. Add olive oil in a slow drizzle. Keep blending until well blended and smooth. It takes about 10 min. Add 1 tbls. or more sea salt to taste. You can add dried or fresh basil and/or parsley. Blend mixture a little more until just mixed.

To serve you can decorate the top with a sprinkling of pine nuts, basil leaves and a few sundried tomato strips. Use your imagination.

This makes over 4 cups hummus. Refrigerate in covered containers, keeps about a week. Enjoy with flat bread or in wraps.

NOTE: If you need to adjust the lemon juice or garlic to taste with a little more water or bean liquid. If you are using fresh herbs only add a few basil leaves or parsley, you do not want the mixture to turn green.

Your Life Now Animated

2008-09-08T23:54:00.009-10:00

I just finished watching the movie Miss Potter. It’s the real life story about the children’s author and illustrator Beatrix Potter. She is the best-selling author of children’s stories, including the “Tale of Peter Rabbit.” It was so inspiring because it tells of a tale of a woman’s imagination as a child. She was fearless in her pursuit to express herself through her art and her stories that brought the images alive. She said that when she started a page she had no idea where the journey would take her. For me, this is what life is about, the journey that we begin, but not knowing the destination. How many of us are willing to follow our heart’s journey? I highly recommend watching the movie “Miss Potter” as it will touch your heart and awaken the imagination of a child.

Today, as you go about your business imagine a life that you want to live, tell your story the way you want it to be. Start looking at the people and things all around you and see them, not just notice them. This alone could change your life. Start seeing the very things that show up a little more animated, a little more alive, a little more sensation.

If I relate this topic to nature I can only relate my own experience related to the fruit trees just a block from my home. I never noticed them for a couple of years now. And yet, they are so alive and so awesome. When the trees just have leaves now I notice their awesomeness and their aliveness. And when they produce fruit I now stand there in appreciation for the gifts the tree bears. In my ignorance the tree still existed and in its existence it still was awesome, but I lacked the awareness to even notice.

In fact, just recently I discovered passion fruit trees in my backyard. They are producing fruit. I wondered where the fruit was falling from, as the little yellow fruit just appeared one day. I didn’t even pay attention to its source. It took me a couple weeks to focus on the source and to pay attention to where this beautiful and tasty fruit was falling from. Then weeks later I realize that the huge trees that are full of intertwining vines are in fact passion fruit producing trees. It was only today that I realized that I had a couple of these awesome trees growing where I co-exist.

During this journey of discovering what is surrounding me I also figured out that there were not only several types of mango varieties in the 20 or more trees within 2 blocks of my home but also papaya trees, a lemon tree, a pomelo tree, an orange tree, coconut palms and at least one avocado tree. It’s amazing really. I know it’s Hawaii, but who could possibly imagine this abundance so near but so far away when I closed off my senses? It makes me feel so alive when I realize that this reality is now opening to me.

Just like Miss Potter I am so grateful that my senses have been awakened and my awareness to what is all around me is now visible to my outer eyes. And in that awakening I know that the “reality” of what is can become even more colorful and animated; just like the pigs, ducks and rabbits Miss Potter could see and hear and helped come alive to her many readers.

On your journey towards awareness allow yourself to become awakened within as you explore your inner and outer world that surrounds you.

Diet-Free and Intuitive Eating

2008-09-07T07:46:00.010-10:00

The word diet sounds so restrictive. And it sounds like something that is so limiting. Here’s the definition on the web for the word “diet”:

a prescribed selection of foods

the usual food and drink consumed by an organism (person or animal)

follow a regimen or a diet, as for health reasons; "He has high blood pressure and must stick to a low-salt diet"
eat sparingly, for health reasons or to lose weight

the act of restricting your food intake (or your intake of particular foods)

Wouldn't it be nice to live "diet-free." And eat whatever you want! But that doesn't mean with random abandon either!

In the United States it is quite apropos that we have so many “diets” and yet we have the highest percentage of obesity and other ailments related to our modern eating habits. In other countries the populations don’t really think about food and when they should eat. Most people eat to satisfy their body’s needs and seem to be doing so much better than their American counterparts. It is important to understand nutrition and eat with balance as well.

However, there is an aspect that must also be addressed, it’s called “intuitive eating.” It is a natural way of eating and allows the body to tell you what to eat and when. How about that for a shift? Maybe your body knows better than all of those “experts.” It’s is more natural to feed the body when it is hungry versus trying to figure out what the body should eat. It’s a given that we are a logical society and it’s important to “know” certain basic facts about nutrition and supplements and what vitamins we need for what function. However, there is a bit of overkill don’t you think?

I have been experimenting with this type of intuitive eating and it definitely takes practice. I will ask myself a question about what I should eat. I am focusing on a “way of eating” versus a “diet” I should follow. Sometimes my mind tells me what I “think” about a certain food or how I “should” feel based on my past eating habits and conditioning. My goal is to be able to ask the question and to really “feel” what I should eat and “if” I should eat. I know that I will feel better when I can follow my instincts on a more regular basis regarding food.

Another topic I would like to explore related to diets is “cravings.” A craving does not necessarily have to be something negative or evil. A craving could mean that you have a desire for something that your body is telling you we actually need, a vitamin we are missing or a certain type of food. The key is feeding the body with the best choice foods to give us the nutrients we need when those cravings show up. Just because you are craving something it is up to you to fill that need with the best choice possible. It’s not necessarily a “bad” thing. It just is. The body is telling you it needs something sweet, sour salty spicy or bitter. It’s up to you what you put in your mouth to satisfy this “craving.”

Just because you want something crunchy and salty doesn’t mean you have to choose the most fat-laden cheese crisps, but perhaps a crunchy nut with extra salt or even a corn tortilla quickly pan-fried with a sprinkling of cheese. Perhaps there is a better choice that would satisfy the same “craving” and yet be a much healthier alternative. Ice cream can be satisfied with the heaviest Ben & Jerry’s or a homemade mango coconut ice cream, yet would satisfy your taste buds and craving. It is important to remember that you choose to put everything into your mouth and it’s up to you each morsel and each bite that goes into your system. It’s an education and a habit at the same time.

Eat well. Live well.

Birthday Celebration

2008-09-06T16:10:00.008-10:00

A few days ago a friend of mine celebrated her 60th birthday and asked me to help out with the feast. Happy Birthday! The friends she invited were not all into health, but she really wanted an “all healthy” gourmet meal because of her own dietary restrictions. And of course this means different things to different people. However, if I'm involved in an event food is always the main attraction. I of course always approach a celebration with a gourmet twist and to make sure everything tastes good and looks fantastic. I know that having her friends celebrate her big day was very important so wanted to make it extra special.

The meal started out with a couple of appetizers: brown rice sushi with creamy avocado, crunch carrot and crispy cucumber and a garlic hummus with sundried tomatoes served with flatbreads (these were purchased). Soup was carrot avocado that you wouldn’t believe was “raw” and everyone enjoyed it, whether they were into health or not. The meal consisted of a crunchy broccoli salad with a basil almond dressing, and “angel hair pasta” made from zucchini served with sundried tomato pesto and basil pesto. This was a big hit with the guests.

For desserts we had a sampling of double chocolate coconut balls and a chocolate cake no sugar, dairy, butter, flour or eggs). Even I couldn’t believe the amazing results. The refreshing mango triple berry ginger coconut ice cream wowed the crowd.

I will admit that even I was amazed at what I created. I couldn't believe that I could make a cake that was healthy for you! Come on, I'm the chocolate chiffon queen! Secret, the majority of the dishes were raw. However, unless we told people the ingredients and method of preparation they really would not have known. Everybody felt really satisfied. In fact, guests were saying things like, “I feel great, and not stuffed.” We ate a lot of food but there was not that uncomfortable feeling that we ate things we shouldn’t have eaten and a sense of guilt. Everything was so healthy and so delicious.

I am definitely grateful for being exposed to the “au natural” way of cooking. Simple foods in their natural state can really taste delicious I have discovered. I will be honest, there aren’t many places like Maui where you can get creamy avocadoes the size of eggplants! However, I am becoming more aware that just about anything can be made from the ingredients that come from the earth. It’s quite exciting to see the versatility of what can be made from the abundance of fresh fruits and vegetables that are all around us.

Lesson learned: Think outside the box. Just because you’re celebrating or want to make something special it can be healthy and still be good! No, you don’t have to use a lot of sugar, butter and cream. Yes you can use fresh ingredients and come up with something that tastes delicious and wows the taste buds! Cooking is fun, creative and the result is a delicious gourmet-meal that is good for you. Eat well and enjoy the feast!

Salads - My Definition

2008-09-02T23:06:00.006-10:00

Salads. Can you believe that I would title this entry “salads”? I decided it would be nice to explain my definition of a salad and what I do to make vegetables and salads something you actually want to eat. Most people think of rabbit food as soon as I say “lettuce” or salad. However, a salad to me can be a meal in a bowl that is tasty, colorful, delicious and very nutritious all at the same time. It is quite a versatile course. In the United States salads are a very common dish to eat that includes some kind of lettuce and certainly other vegetables. In other countries salad usually does not include lettuce or maybe just lettuce (trying to satisfy the American palate but missing the mark)! It may also be just one kind of vegetable, such as tomatoes or cucumbers, and nothing else.
I have learned to make complex salads because I enjoy pushing the limits to traditional “salad” definition. For various salads I roast beets, caramelize walnuts, toast pecans, make goat cheese cakes, even use fresh corn on the cob and love adding dried cherries, and raw broccoli and jicama. The options are limitless and this is what makes salad-making and salad-eating fun!
I would never associate my salads with “rabbit food” or even something that only “healthy” people can eat. Salad can suit your tastes and dietary preferences. It’s your imagination that limits what you can create. And the more creative you are the moreyou will want to eat this healthy meal more of the time.
My salads usually include lettuce (unless it’s orzo or pasta), and I prefer organic mixed baby greens. I also include shredded carrots and then at least another two vegetables (corn, beets, cucumbers, tomatoes, jicama, broccoli) and then I add something with protein (edamame, fish, tofu, even goat cheese or gorgonzola) and then comes something crunchy (pecans, walnuts, croutons or other salad topping) and then a homemade dressing. Salad would not be the same for me with a store bought version of something that I can easily replicate at home.

Here’s a recent creation of mine that tastes good and is a great dish to bring to a potluck or family gathering.

Broccoli Almond Salad

DRESSING INGREDIENTS:
1 c. Almonds
4 cloves garlic
1 slice ginger
1/4 c. Tahini (raw sesame paste)
1/2 c. fresh orange juice
1/2 c. water
1/4 c. raw unfiltered apple cider vinegar
2 Tbls. lemon juice
2 Tbls. raw honey
6 basil leaves
1 1/2 tsp. sea salt
1/4 c. olive oil

SALAD INGREDIENTS:
3 cups broccoli florets (lightly steamed)
1 Tbls. lemon juice
1 Tbls. raw unfiltered apple cider vinegar
Sea salt
1 head romaine chopped
2 large carrots grated
1 package mixed sprouted beans
15 Halved Cherry or Grape tomatoes

SALAD TOPPINGS:
1 avocado peeled and chopped in cubes
15 Halved cherry tomatoes for decoration
1/4 c. coarsely chopped toasted almonds

PREPARE ALMOND DRESSING
In food processor blend almonds, garlic, and ginger. Add Tahini. Mix well. Start adding liquids; orange juice, water, apple cider vinegar and lemon juice. Process until smooth. Add honey basil leaves and sea salt. Slowly add olive oil Mixture should be slightly thick. You may need additional water to liquify. There will still be a little crunch but mixture will be fairly smooth. Can be prepared ahead and refrigerated.

PREPARE SALAD
Mix cooled broccoli florets with lemon juice, apple cider vinegar and sea salt. Mix in almond dressing and blend well. Set aside while you prepare rest of vegetables. Mix together chopped romaine, carrots, sprouted beans and tomatoes. Add broccoli/almond mixture to vegetables and blend well. NOTE: Begin with chilled vegetables.

PREPARE TOPPINGS
Sprinkle avocado, cherry tomatoes and almonds for decoration. Serve chilled.

Serves 6

Fresh vs. Processed

2008-08-31T22:13:00.012-10:00

Before we as a nation and world started eating canned sodas, packaged cereals, boxed cookies and frozen pizza we lived in a world where squeezing orange juice, chopping carrots, kneading dough and baking cookies was the norm. In the past few months I started looking at food with a different perspective, perhaps that's because I am taking food seriously (ha ha). I have been noticing how much I can really do with food and how much I can make myself. Sure, it takes a little extra time, but it just tastes better. And perhaps I have also been paying attention to the abundance and variety.

When I was in Thailand less than two years ago it was very common to have street vendors selling their homemade goods to you everywhere. I don't think they needed licenses or a vendor permit! What I noticed was that even "junk" food was good for you. The ladies were selling coconut fried sweet potato, homemade coconut sweet sticky rice with mango, even Pad Thai and spring rolls. However, all of these items were freshly made with local produce and ingredients.

I have also noticed how much better food tastes when I make an effort to tasting it in its natural state. I thought to myself even the other day, wow, there are so many things you can eat that are natural and can be made into fantastic tasting products. Everything from avocado to dates and cashews and passionfruit juice to corn on the cob and homemade bean spread. It's amazing because when you realize how much variety is out there you can find complete satisfaction with prepared foods that are fresh and natural.

You don't need "junk food" or "processed" foods to satisfy your cravings. The key, eating a variety of foods and discovering the largest range of foods as possible. Don't just eat almonds, try cashews, walnuts, pecans and even macadamia nuts and sunflower seeds. Lettuce by itself is boring, add some shredded beet and fresh corn for a change to a salad. Instead of grabbing that cookie try some dates, chocolate and dried ginger to satisfy your sweet tooth. Texture is important. Crunch vs. soft vs. raw vs. baked or boiled. Variety of foods is extremely important.

Start experimenting and trying foods that you may not necesarily have eaten lately. Start with a different fruit that is in season or add a different type of vegetable to your mix vegetables this week. Just a few weeks ago at the local farmer's market "New Zealand" spinach variety was in season. Wow, what a taste sensation that was. It tasted nothing like the spinach I was used to. And in Oahu I bought four types of honey, wow, is all I can say. Foods in their natural state are varied, tasty, and so good for you when you eat them prepared with other fresh foods. Look around and notice. Activate your senses. Activate your sense of taste and smell and sight. Try adding color to an otherwise bland dish. It's important that you feel satisfied after a meal, even if it's just a salad.

And can you imagine if we as a nation started looking at food as a way of life versus which diet we need to eat. Trust your instincts. Start with a simple shift in perspective. You will start discovering a new world beginning to open before your eyes. What a beautiful, abundant and bright world it is. Open your eyes and mouth and taste the bounty that lies before you. And start putting what tastes good onto your plate and enjoy the taste like never before. Be adventurous. I think you'll surprise yourself and perhaps you will start enjoying what's all around you like never before. Live well, eat well.

The Maui Onion

2008-08-30T23:21:00.006-10:00

I really enjoy cooking with onions and find them highly versatile. Since I try to maximize taste in each dish I create it's important to use ingredients that add high flavor value. Onion is definitely one of those ingredients. In addition to being versatile and flavorful there are many natural benefits and curative properties in the onion. Even the onion juice is used therapeutically. Raw onion is the most beneficial. In Hawaii the Maui onions is variety of sweet onion that lacks sulfur, which causes the strong odor and sharp taste associated with onions. The State of Hawaii has invested a great of money in marketing their famous onion variety, putting it on par with Vidalia onions from Georgia, another sweet onion variety. This distinct onion variety flourishes best in the rich volcanic soil of Haleakela, which dominates the landscape of Maui.

The Maui onion has a rich golden yellow color and they typically grow in a slightly flattened shape. This onion variety is not only mild and sweet but also very juicy due to its high water content. I love caramelizing these onions, with a little bit of Extra Virgini Olive Oil and Sea Salt, making them melt in your mouth. They can also be grilled and fried tempura style.

Caramelized Onions

INGREDIENTS

2 cups thinly sliced Maui onions
2 tablespoons olive oil
1 tsp. Sea Salt

PREPARATION

Caramelize onions by heating 2 tbls olive oil in sauté pan on high. Stir in onions and coat with oil. Sprinkle evenly with salt. Allow them to start softening on high heat. Stir constantly so they do not brown too much or burn at first. After onions start becoming opaque you can lower heat to medium high. Stir often in the beginning to prevent uneven cooking and burning. Monitor the heat. After the first process of softening you can stir occasionally. Watch and continue to stir and be sure onions are caramelizing evenly. Once they start cooking and you have adjusted the heat they won't burn if you stir them occasionally. However, it's important to make sure they are evenly browning and caramelizing. They should be a deep golden brown and softened. This process can take 25-30 minutes to create the caramelization. You can add these onions to wraps, fritattas or stir-fries. Enjoy!

Exploring Raw Food

2008-08-28T16:57:00.004-10:00

Are you ready to try raw? Forget about going raw, just trying it for a meal or a day is what I’m asking? Raw food as a dietary way of life is a fairly new trend in America. Vegan (no dairy, fish, eggs, butter) and Vegetarian (dairy and maybe fish) have been more common dietary routes over the years. Yesterday I went to my third Raw Food Potluck in Kihei. It is sponsored each month by Optimum Living Alliance (www.ola.org). There are usually 60-70 attendees and a fabulous guest speaker with something interesting to share is featured each month (we had someone give us live raw facials at one event). Yesterday the speaker was Dr. Steve Blake, author of Vitamins and Minerals Demystified (McGraw-Hill, 2008) www.naturalhealthwizards.com. Dr. Blake had a lot interesting information on getting your vitamins and minerals while following a raw vegan diet.

I was excited to go because I could create new recipes to share with the attendees. Since my culinary focus is “gourmet” I came up with a couple of recipes that you can serve at any dinner party and your guests would say, “wow!” I came up with a Broccoli Almond Salad that is nutritious, tasty and looks beautiful. You could take this to any potluck and people would not know that this is considered “raw.” I focus on texture, flavor combination and appearance. People who steer away from vegan or raw are afraid of trying these diets for fear of not having food taste good or not being able to enjoy food the way they are accustomed. If you focus on making your food delicious, whether it be raw or not then that’s what you will eat. Raw food can be delicious and satisfying.

I also wanted to make a dessert so I came up with a coconut raw chocolate ball that is tasty, unique in flavor, and you won’t be embarrassed serving them at any party. This recipe has dates and goji berries along with raw cacao nibs and raw soaked almonds.

So go ahead and experiment. Try something different. If you have any questions please feel free to email or comment. I will be more than happy to assist you in your journey of discovering vegetarian, vegan or raw with a gourmet twist! Now doesn’t that sound SO less intimidating than say, eat SUNFLOWER SEEDS, and ALMONDS and make sure you get that LETTUCE in and SOAK YOUR OATS. Come on now, I am the first one who would say, no way, and no wonder people are still eating what’s familiar and looks and tastes good. I love good food and I know for sure that I’m not going raw until I know that I can still eat well!
I really enjoyed experimenting. And today I even added more basil to the almond dressing and instead of tomatoes and avocado I added fresh corn and grated beets for a change. I thought it was fabulous and satisfying. Eat well, live well and prosper.

Made In Hawaii Festival and Oahu

2008-08-27T12:43:00.016-10:00

Exploring the world of food as a chef has made me realize that I need to stay as informed as possible to the trends and what is going on in the world of food. What can I say, I'm a lifelong learner no matter what I am doing. I decided to go to Oahu in mid-August for the Made In Hawaii Festival. I didn't know what to expect. I knew there were going to be a variety of food vendors and all kinds of new products. There were hundreds of vendors from all over Hawaii. I was excited to go and see what was going on in the small business world as well as what entrepreneurs were doing on the other islands. I had fun discovering the varieties of honey and jams and coffee. I also found a jasmine rose tea that is created on the island. I found one woman who makes 35 kinds of shortbread cookies! It was also really fun trying the samples. I do know for sure that there is a vibrant community on the Hawaiian Islands where people love their land and are very resourceful in what they produce and sell. There are a lot of creative entrepreneurs and people who really love what they are doing, the passion shows.

The other exciting part of the trip was going to Chinatown and finding little food markets. What can I say, going grocery shopping is FUN for me. A lot more fun than going clothing shopping or to a MALL! That tells you a lot about me. I found goji berries, a lemongrass powder, noni tea and some great rock sugar. I really enjoyed exploring the little shops, almost as much fun as going to Trader Joe's!

And then Saturday the best part of my day was going to the local farmer's market at the parking lot of the local community college in Oahu. The Red Hibiscus ginger syrup drink was phenomenal. I even bought some dried red hibiscus so I can make my own drink! And I found cinnamon honey that I will use for a recipe I plan on creating. And I loved the local Farmer's Market cookbook with a listing of local vegetables and fruits all clearly labeled.

Food and the varieties of food excite me in all of their forms. There are so many exciting new trends and ways of using foods and ingredients to tantalize the tastebuds. I know for sure that living in Hawaii has made me appreciate more and more each day what nature has made. I notice the fruits and vegetables. Before I lived here I hardly paid attention to what nature has given us. I pay attention to the flowers and trees more than I did before. I look at Red Hibiscus and now realize that I can make my own tea from it. I look at an avocado and a lemon so differently now. There are endless possibiltiies what I can do with what the land has to offer. The other day I picked up a box of lilikoi (passionfruit) from a neighbor for $3. I squeezed each and every one of those lilikoi and made a syrup. I then started adding this luscious juice to everything from dressings to marinades for chicken and fish.

Eat well. Live well.

2008-08-07T15:23:00.011-10:00

THE MANGO

This year here in Maui, Hawaii mangoes have been flourishing and I have found myself in mango paradise. I discovered a tree in my neighborhood here in Kihei that was bearing fruit in April. Mangoes usually mature early July and August here in Hawaii. I then discovered over a dozen trees of differing varieties in a 2-block radius. I am so excited because it feels like a gift that keeps dropping from heaven. I so look forward to my morning foraging for mangoes. It’s a piece of paradise that I can touch, feel and taste.
I am like a kid in a candy store. I started eating the mangoes raw, making fruit smoothies, even mango muffins and mango coconut sorbet, frozen mango pie and started sharing the mangoes with friends. Along the way I have discovered lemon, pomelo and breadfruit trees as well around the corner from where I live. It feels as if I have been able to access what comes to us in its purest form without any human intervention. This experience has given me a greater appreciation of the local produce and the beautiful place where I live.

What I have discovered on my journey of learning about the mango is that it is considered a royal fruit. It’s a fruit that comes from a rich descent. It is an enchanting fruit that has caused me to want to write about it. This fruit is exceptional, not only for its nutritious value and amazing intense taste, but it has a history as well. It has been estimated that there are over 1000 commercial varieties in India, where mangos are often called the "king of fruits". India is the world's largest producer of mangoes and has been cultivating this species for more than 4,000 years.
It is said that the Buddha was given the gift of a whole grove of mango trees where he could rest whenever he wished. It was a place for him to go and sit back and enjoy nature and a piece of paradise on earth. From that time on the mango tree was held in awe as capable of granting a person wishes. It is said that in India that the mango tree is so revered that it has become a symbol of love. Offerings of mango leaves are presented at wedding ceremonies, a ritual that guarantees the couple will bear many children. Throughout Indian villages there is a powerful belief that the mango trees grow new leaves each time a son is born. To herald the new birth to their neighbors, doorways are decorated with mango leaves.
Revered not only for their exotic sweetness and juicy quality, mangoes are known for their many health benefits. In addition to offering huge amounts of beta carotene, antioxidants and vitamin C, the mango also contains an enzyme that is a soothing digestive aid. A mango consists of over 80% water and is a great fruit to eat to replenish energy after working out.
Mango trees are evergreens and grow as high as 90 feet with a width of 80 feet. Mangoes are in the same family as pistachios, cashews, poison oak and poison ivy. Perhaps that explains why so many people have allergic reactions when they touch the skin and sap. Weight of the fruit varies and can be up to over 4 pounds. Each tree produces about 100 fruit. Mature fruit has a characteristic fragrance and a smooth, thin, tough skin. Mangoes should be picked before they are fully ripe, at which time they soften and fall.
When selecting a mango make sure it has a tropical fruity aroma as unripe mangoes have no scent. A fresh mango will give slightly to the touch, but soft and bruised fruit will be overripe. It’s best to allow them to ripen at room temperature and then refrigerate. A mango will continue to ripen at room temperature especially if you see sap and enough sugars from the tree still on the fruit itself. Some mangoes ripen to a combination of raspberry, orange and green shades, while other varieties are golden yellow or green when ripe. The size of the mango varies according to variety. The larger the mango the more fruit in relation to the pit.
What I know for sure is that the mango has given me a greater perspective on gifts that come to us from a place that cannot be seen or heard. It’s a place where gifts are given and the receiver must be open to receiving. I had gone by the mango trees so many times and never even noticed their magnificence. I never even noticed that they were there. Now I go by those trees everyday and am so appreciative of what they represent. They represent magic, abundance, well-being, vitality and grandness. It is as if the awareness of the mango has allowed me to tap into the essence of what it represents. Enjoy and let the taste of the mango fill your body and its essence fill your spirit.