chop A Culinary Playground

Fast Curry Lunch

I was cleaning out the fridge and realized that it was already Friday and I had lots of vegetables left and I needed to use them before the Saturday Farmers Market  So I decided to make a quick vegetable curry for lunch.

 
I started by sauteing some shallots, garlic and ginger in canola oil, I added 3 Tablespoons of Pataks Hot Curry Paste, then added carrots, potatoes, red and yellow peppers, baby bok choy, spinach, asparagus and brocolini, then I added a can of coconut milk. a cup of water, and some cilantro and simmered for about fifteen minutes.  I topped it with yogurt, cilantro, Patak's Lime Relish, Mango Chutney and fried onions.  It was quick and delicious.

Les Dames D'Escoffier Annual Dinner

I attended the annual Escoffier Dinner for the Hawaii Chapter of Les Dames D’Escoffier, a non profit association of women professionals in the food, wine and hospitality industries.  LDEI’s mission is to promote Education, Advocacy and Philanthropy using our experience.  The annual dinner is usually in November to celebrate August Escoffier’s Birthday.  This year we postponed it because in October we hosted the LDEI International Conference it was quite an undertaking and we all needed a break.  Usually the dinner is at a restaurant that has some French influence but this year we decided to change it a little and decided to have it at Hiroshi’s Eurasion Tapas, a wonderful restaurant near downtown Honolulu.  Here are some highlights of that evenings' fare

 

EURASION TAPAS

Les Dames D' Escoffier

Tuesday, January 27, 2009

Dames enjoying a welcome glass of Diebolt - Valleis Cramant

A Amuse Bouche of Tofu, Ahi in a Turmeric Oil (I think, it was not on the menu and I did not hear all the components, it was great)

First Course

Island  Sous Vide of Big Baby Abalone

lup chong, tosaka salad, homemade takuwan, lemon “air” & natural jus

2006 MILZ Riesling

Second Course

Grilled Japanese Mongo Squid

Roasted shiitake-chanterelle mushrooms with yamagobo, thyme & nampla butter

WINE:  2006 BREGEON Muscadet Sevre et

Maine

This was one of the best dishes of the night. The combination texture of the squid (which is imported from Japan) and the Mushrooms wa unbelievable.  The Muscadet was great also.  Sorry for the bad picture, I was too excited!!

 

Third Course

Torched Kona Kampachi Sashimi

Ume puree, Big Island ginger, red jalapeno & shiso with yuzu soy vinaigrette

WINE  2007 CF WINES Muller Thurgau "

Eurasia

This again was one of my favorites, thus no picture, I got so excited I forgot to take it, that and my third round of wine!!  Another Riesling.

Fourth Course

Sous Vide of Kona Cold Lobster Tail

Homemade ume-shiso pasta with citrus butter sauce & tobiko

WINE:  2004 JANVIER Jasnieres

The lobster was so tender, and the pasta so flavorful, it also had Big Island Heart of Palm.

 Fifth Course

Panko Seared Mekajiki

Hau’ula tomato lomi, Thai basil & roasted garlic sauce

WINE  2006 MILZ Riesling Medium-Dry "180 Degrees"

I did not get a picture of this one, sorry the wine and conversation.

 

Sixth Course

Red Wine Braised Veal Cheek

Roasted red beet puree, spicy carrot puree, Asian succotash, kabocha mash,

cilantro pesto & bordelaise sauce

WINE:  2004 CHATEAU LA ROQUE "Cups Numismae"

Full, but I carried on, the Veal cheek was so tender you could eat it with a spoon, and the Kabocha mash was great.  Chateau La Roque..........Mmmm

                                                                               

Sweet Course

Trio of Dessert

Fresh fruits & strawberry sorbet

There were actually 4 desserts, my favorite was the lemon grass creme brulee.

Master Sommelier Chuck Furuya was one of our hosts, he entertained us with his great knowledge and humored us with his impressions of local chefs!  He is a very funny guy.


  The maestro Chef Hiroshi.  Such a nice chef, with no ego.


It was a wonderful night.

 

Cous Cous Friday

Inspiration..

Maryam in Morocco, has inspired me to go back to Morocco someday for a long stay.  Hopefully Peacock Pavilions will be up and running by then.....

Eddie Ross, inspired me with my new love hotel silver.... polishing, polishing....

Chicken Cous Cous in my little court yard

Cumin and Black Lava Salt

Farmer's Market Bounty

KCC Farmer's Market Basket

This Saturday's shopping:
Tangelos from the island of Hawaii, organic eggs from Maui, organic cilantro, Italian parsley and green onions from Mao Farm, Radish, organic citron and limes from Just Add Water, baby bok choy from Lucy in Waimanalo, hydroponic butter lettuce and sprouts from Maunawili Hydroponics, ground beef from North Shore Cattle Company., avocado, and bananas!

I made a salad, everything was local except the tomatoes (we are having a shortage due to rain)

Pizza Night

We have have Pizza Night every so often because the kids love it and they can make there own.  Most of the time I make dough from scratch but this time I saw a new product in Safeway, it was pre-made dough from Il Fornia so I decided to give it a try.  The dough was OK, I really like a thin crisp pizza, this dough was a little chewy
I set out all the ingredients, since this was just for family and I didn't want to do to many dishes, I placed them on a sheet pan.  If you were having a party you could put the toppings in ramekins, or glass bowls.
My middle guy, straight pepperoni, cheese and sauce.  My oldest did most of the meats, cheese, tomatoes and onions.  He took another piece of dough and made it  a calzone.  I made mine with all that was left on the tray.

Vosges Mo's Bacon Bar

This is our new family treat!
Only one word: Yummy

President Obama

 

I am proud that our President is from Hawaii

Proud that my son attends and I went to Punahou School as he did

Proud as a mother of bi-racial children

That they now know that they can do anything

Proud to be an America, again

Together we can

 Eat Well

 Aloha!