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Dinner, Recipes, Soups, Vegetarian, Veggies

Tomato Soup with Feta, Olives & Cucumbers

September 7, 2014

 

Fresh Tomato Soup with Feta, Olives & CucumbersLeave it to David Chang to come up with this unusually delicious tomato soup.  He is such a creative chef, always dreaming up new mouthwatering recipes.  One of these days I’ll make it to New York, sit at the bar of his famous Momofuku restaurant and slurp up spicy miso ramen with smoked chicken and poached egg.   Until that day comes, I’ll have to be content with preparing my own renditions of David Chang’s recipes.  So, with that in mind, and a dining room table covered with baskets of fruit from the garden, including one full of tomatoes, this recipe was perfect.

Homegrown Big Beef Tomatoes I’m so lucky to have the best “Big Beef” tomatoes growing in the garden. John spends a lot of time looking after the plants making sure they are watered early in the morning and applying regular supplements of organic fertilizer.  You just can’t buy tomatoes like these at any store that I know of.  This recipe calls for 5 tomatoes. Hmm.  I used 2 pounds (about 6 medium) and there was enough soup for just two servings, not four as the recipe states.  I did use all of the onion, oregano and vinegar the recipe calls for.  If you want to make enough soup to serve four, double the recipe.

Red Onion & Oregano

Finely Sliced Red Onion

Onion, Olives & OreganoThough the sautéed onions are not included in the title of the recipe, they may be the star of the dish, second only to the vine ripened tomatoes.  After a slow sauté in olive oil with the olives and oregano, red wine and sherry vinegar are added.  The mixture is set aside until the soup is served, then placed on top of the soup with the other garnishes (cucumbers, grape/cherry tomatoes, feta).  The vinegar adds a zing to the sweet onion and savory olives.  I could eat the sautéed, herbed onions and olives alone.  They are that good.

Fresh Tomato Soup with Feta, Olives & Cucumbers

Tomato Soup with Feta, Olives & Cucumbers 

Adapted from David Chang/Food & Wine Magazine

Serves 2

Ingredients

3 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

1/4 cup pitted Nicoise olives (I used assorted olives I had on hand)

2 tablespoons fresh oregano leaves

3 tablespoons red wine vinegar

1 tablespoon sherry vinegar

kosher salt

1/2 small Kirby or Keiki cucumber, thinly sliced

3 teaspoons honey

2 pounds ripe tomatoes, chopped

freshly ground black pepper

2 ounces cherry tomatoes

1/4 cup feta cheese, crumbled

baby greens for garnish

Preparation

In a  medium saucepan, heat 3 tablespoons olive oil.  Add the onion, olives and oregano and cook over moderately low heat, stirring until the onion is softened, about 7 minutes.  Remove from the heat and stir in both vinegars.  Season with kosher salt.  Cool to room temperature.

In a small bowl, toss cucumber slices with 1 teaspoon honey and season with salt.

In a blender, puree the chopped tomatoes with 2 teaspoons of honey and season generously with salt and pepper.  Pureeing tomatoes may cause quite a bit of air bubbles that will often make the sauce appear pink or orange in color.  I gently heated the pureed tomatoes for a few minutes, stirring the mixture often, then transferred the pan to an ice bath until cooled.  This step will transform the sauce into a gorgeous bowl of tomato soup.  You could also prepare the tomatoes in advance and store in the refrigerator for a few hours so that the air bubbles have time to settle down.

Pour the soup into shallow bowls.  Top with the onion-olive mixture, cherry tomatoes, cucumber slices, feta and a few grinds of pepper.  Garnish with baby greens if desired.

 

Bread, Gardening, Lactose Free, Recipes, Sandwiches, Vegetarian, Veggies

Summer Tomato Toast

August 18, 2014

Country-Style Whole Grain Bread with Tomatoes In their book Canal House Cooks, Christopher Hirsheimer and Melissa Hamilton share simple yet magnificent recipes.  They are so inspired I can hardly wait to make their irresistible dishes.  These seasonal recipes, rustic yet elegant, are well suited to the home cook and most of the recipe ingredients are easily found at your local market. The food photos in the book are gorgeous.  What is more simple and satisfying than homegrown tomatoes on toast?

Big Beef Tomatoes in the GardenJohn grows Big Beef tomatoes throughout most of the year. We have tried different tomato varieties from little grape tomatoes to beautiful heirloom varieties but we have found that the Big Beef tomato is consistently the tastiest.  Meaty with very few seeds, whether using it in sandwiches or salads, making fresh tomato sauce or salsa, it’s by far the most versatile.

Vine Ripened Big Beef Tomatoes from the Garden

Vine Ripened Big Beef Tomatoes from the Garden

Country-Style Whole Grain Bread with Tomatoes

Summer Tomato Toast

Adapted form Canal House Cooks Every Day

Serves 2

Ingredients

2 large slices  of country-style whole grain or sourdough bread (or 4 medium slices)

1 clove garlic, peeled

1/4 cup extra virgin olive oil

kosher or Maldon sea salt

2 perfectly ripe tomatoes, cored and thickly sliced

1/4 cup mayonnaise

freshly ground pepper

Finely chopped fresh chives and parsley

Preparation

Toast the bread.  While still warm, rub each slice with the garlic, rubbing more or less depending on how much flavor you’re after.  Drizzle the toast with some of the olive oil and sprinkle with salt.

Slather tomato slices with  mayonnaise and arrange them on a serving platter with the toasts.  Drizzle the remaining oil over the tomatoes, season well with salt and pepper and scatter the chives and parsley on top.  Pile the tomatoes on the toast just before serving.

 

 

 

Japanese, Recipes, Salad, Vegan, Vegetarian, Veggies

Sesame-Miso Vinaigrette

July 14, 2014

Sesame-Miso VinaigretteThe January 2014 issue of Bon Appétit included a “Food Lover’s Cleanse” article that highlighted a few of their favorite recipes to “help you balance the excesses of the holiday season.”  Well, now that it’s July, those days are long gone.  I’m not on a cleansing diet (though I can always use help “balancing excess!”).  I was intrigued by one of the recipes: Sesame-Miso Vinaigrette. I am particularly fond of roasted sesame seeds and miso, whether it be white, yellow, or red.

Butter Lettuce, Cucumbers, Tomatoes & Sugar Snap PeasThe vinaigrette is especially delicious on a salad with crunchy butter or iceberg lettuce, cucumbers and sugar snap peas.

Sesame-Miso Vinaigrette Salad

Sesame-Miso Vinaigrette

Adapted from Bon Appetit

Makes about 2/3 cup

Ingredients 

1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger

Preparation

Whisk all ingredients in a small bowl.  Vinaigrette can be made 3 days ahead.  Cover and chill before serving.

 

 

 

Canning, Mexican, Pickles, Recipes, Veggies

Jalapeño Nacho Rings

June 7, 2014

Jalapeño Nacho RingsWe love jalapeños.  They seem to thrive in the Maui heat.  Apparently hot climates produce hot peppers!  The red peppers are the fully mature stage of the jalapeño and add beautiful color mixed with the younger green jalapeños.

Jalapeño Plants  We now have 10 jalapeño plants in the garden.  We make both pickled nacho rings and jalapeño hot sauce .

Jalapeño Nacho Rings

Pickled Jalapeños

Makes 4 pint jars

Ingredients

2 pounds fresh jalapeño peppers

2 1/2 cups white vinegar

2 1/2 cups water (distilled or filtered)

5 teaspoons pickling salt

1/4 teaspoon turmeric

1 1/4 teaspoons calcium chloride (Ball brand Pickle Crisp)

4  2-inch sprigs fresh Mexican oregano (optional)

Preparation

Wash jalapeños and slice into 1/4 to 1/3 inch rings. It’s a good idea to wear disposable gloves when cutting peppers. Divide sliced peppers into 4 equal portions.

Wash jars and place them in boiling-water canner.  Fill the jars and canner with water to the top of the jars.  Cover and bring water to a simmer over medium heat, do not boil.  Prepare the two-piece closures.  Wash lids and place in a small saucepan and cover with water.  Heat to just a simmer but do not boil.  Do not heat screw bands.

In a medium-sized saucepan add remaining ingredients except oregano sprigs.  Bring to a boil, then simmer for 5 minutes on low heat.

Lift the canner jar rack and fix into place on the rim of the canner. Remove one jar at a time and empty hot water back into the canner. Place jar on a cutting board. Place a canning funnel in the jar.  Add 1 oregano sprig to the jar, pack jar with portioned jalapeño rings. Ladle hot brine into jar leaving 1/2-inch head space.  Remove air bubbles (with a chopstick or similar utensil) and adjust head space, if necessary, by adding more brine.  Wipe jar rim. Using a magnetic utensil, lift hot lid from water, center it on the  jar and place screw band on jar.  Tighten screw band evenly and firmly just until resistance is met.  Then increase to fingertip tight.  Do not over tighten.  Return jar to canner rack.  Continue filling jars individually until all jars are filled, lower rack into canner and ensure that all jars are covered by 1 inch of water.  Cover canner and bring water to a full boil over high heat.  Process for 10 minutes, starting timer only when water reaches a full boil. Turn off the heat, let jars sit in pot for 5 minutes.

Remove jars from water, and let stand,  undisturbed, at room temperature 24 hours.  To check seals, remove the bands, and press down on the center of each lid.  If the lid doesn’t move, the jar is sealed.  If the lid depresses and pops up again, the jar is not sealed.  In the event that a jar does not seal, simply refrigerate it. Store properly sealed jars in a cool, dark place up to 1 year (date your jars on the bottom with a Sharpie pen)  Refrigerate after opening.

 

 

 

 

 

 

 

Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Kale Salad with Quinoa, Hemp Seeds & Lemon-Honey Dressing

May 17, 2014

Kale Salad with Quinoa Tucked away at the top of the hill in Wailea you’ll find Matteo’s Osteria, a fine choice for lunch or dinner.  Each time I visit Matteo’s I order their “Superfood Salad,” hearty and filling.  I enjoy it so much I decided to experiment with a lemon-honey dressing in hopes of coming up with a tasty rendition that I could make at home any time.  I am happy to say this lemon-honey dressing is quite sublime.  I’m a big fan of zesty dressings and the bright flavor of fresh squeezed lemon juice is delicious and refreshing.

Kale Salad MixHow convenient!  I found this mix of kale, red cabbage, and carrots at our local market.  John is not a fan of kale to say the least.  Yet he devoured the salad and confessed that it was very good indeed.

Hemp SeedsI’m in love with hemp seeds.  I found them in the bulk section at Mana Foods.  They are tiny little seeds that taste somewhat like sunflower seeds and are delicious sprinkled on salads.  They are very nutritious as well.

Lemon-Honey DressingThe dressing has just the right tartness with a hint of honey.

Tri-Color QuinoaAdding a few tablespoons of quinoa to each individual bowl adds a nice texture to the salad and a hit of protein as well.  Many recipes use quite a bit of water and the quinoa can turn out soggy.  I find that using just 2/3 cup of water works well for 1/2 cup of uncooked quinoa.

Kale Salad with Quinoa & Hemp Seeds

Kale Salad with Quinoa, Hemp Seeds & Lemon-Honey Dressing

Inspired by the Superfood Salad at Matteo’s Osteria

Serves 4

Dressing

1 1/2 tablespoons diced onion

5 tablespoons fresh squeezed lemon juice

3 teaspoons Dijon mustard

4 tablespoons extra virgin olive oil

2 tablespoons honey

2 tablespoons light mayonnaise

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients in the cup of an immersion blender and process until completely incorporated.  If you do not have an immersion blender a regular blender will work fine.

Salad

8 ounces kale salad mix (kale, red cabbage and carrot)

1/2 cup cherry or grape tomatoes sliced in half

12 tablespoons cooked quinoa, white or tri-color (see cooking directions below)

4 tablespoons toasted pumpkin seeds (I toast the seeds on a piece of foil in my toaster oven, 300 degrees about 5 minutes.  Watch closely so they don’t burn).

4 tablespoons hemp seeds

Prepare quinoa: Place quinoa in a fine-mesh strainer and rinse thoroughly. Drain well.  In a small saucepan heat 2/3 cups water with a dash of salt.  Once the water comes to a boil, add quinoa, turn the heat to low and cover the pan.  Cook for 15 minutes without lifting the cover.  Remove from the heat and leave the pan undisturbed for 15 minutes.  Fluff quinoa with a fork.

Wash kale salad mix, pat dry.  Place in a large bowl and toss with enough dressing to coat the salad generously.  Divide salad into 4 individual bowls.

Scatter tomatoes, quinoa, pumpkin seeds and hemp seeds over each bowl.  Drizzle extra lemon-honey vinaigrette over the salad and serve right away.

 

Japanese, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Homemade Takuan

May 4, 2014

Takuan BowlMy friend Tomoe always has a treat to give me when I stop by now and then to deliver tomatoes or avocados from our garden.  I never leave her home without a gift of her delicious mango bread, lilikoi jelly or in this case takuan.  I have never thought of making takuan since I only eat it occasionally and it’s readily available in the markets here.  After taking a jar of Tomoe’s homemade takuan home and tasting it, I decided it was about time to make my own.  Her little yellow pickles were so tasty, crunchy, sweet and salty with just a hint of tartness (much superior to the commercial brands)  and, oh so delicious with a bowl of steaming hot rice.

Peeled DaikonDaikon are not the most attractive vegetable.  In fact, with their pale color and gangly shape, they are quite homely.  However once you add a bit of seasoning to daikon, they transform into some of the best pickles you can imagine.  A case in point is Vietnamese pickles (Do Chua).  I adore these pickles piled high in a banh mi. Takuan pickles are delicious served as a side dish with rice and grilled fish, chicken or even tofu.  In fact I enjoy just a bowl of hot rice and takuan.

Sliced Daikon

Daikon WaterAfter mixing the daikon with sugar, let it sit for an hour or two.  You’ll end up with quite a bit of liquid in the bowl.

Japanese ColoringThough these pale radishes don’t need to be tinted a bright yellow, their color is actually part of their identity and what we grew up with.  Tomoe goes to Japan every year and buys powdered coloring.  I have no idea what the box says but it worked.

Yellow Food Color

Hawaiian Salt

Takuan with ColorIt takes about a week for the daikon to absorb the pretty yellow color and flavor of the brine.  After 2 weeks the pickles are ready to eat.

Musubi 2Onigiri goes hand in hand with takuan pickles!

Takuan and Musubi

Homemade Takuan

Adapted from Tomoe’s recipe

Makes 2 quart jars

Ingredients

3 1/2 pounds long daikon

2 cups + 1 tablespoon sugar

1/4 cup Hawaiian sea salt (kosher or other coarse salt if Hawaiian sea salt is not available)

1/4 cup + 3 tablespoons rice vinegar

yellow food coloring

Preparation

Peel daikon and cut into 2 inch length pieces about 1/3 inch thick.  Place in a large bowl and toss with sugar.  Let stand for 1 – 2 hours, tossing occasionally. Do not discard liquid.

Add Hawaiian salt and rice vinegar to the bowl of daikon.  Toss to coat well.  Add yellow food coloring being very careful not to add too much.  You can always add more if the color is not what you expected.  Cover bowl well, and refrigerate for 2 weeks, tossing pickles every few days.   The amount of liquid from the daikon will vary.  Taste and adjust seasoning as needed. Transfer pickles to quart jars and cover tightly.  Takuan pickles will last for months stored in the refrigerator.

 

 

 

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