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Written by Tasha Zemke
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Wednesday, 24 February 2010 18:45 |
 Oranges are a real treat each winter for Sicilians. Although the fruit does grow here on the Italian island of Pantelleria, my mother-in-law always looks forward to the annual visit from a vendor who hails from the southern Sicilian town of Sciacca. He arrives here via ship and drives his enormous truck around our narrow streets, stopping for whomever flags him down, until his shipment is gone. It doesn't take long. My mother-in-law buys a good six kilos from him and then uses the oranges in a salad each Sunday when we gather for a family lunch. There is something truly amazing about these oranges -- they aren't the famous Sicilian sanguinelli (blood oranges) but are some of the sweetest, best oranges I've ever tasted.
The salad, which I've come to refer to as the Pantescan Winter Salad, makes great use of good oranges; without good oranges, it is simply passable. It's as bright on the table as it is low fat (the dressing consists only of salt, pepper and olive oil) and, as the cut-up tomatoes and oranges make it a bit runny, you should have some crunchy bread on hand to sop up the remaining juices at the bottom of the salad bowl. (For recipe, click "read more").
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Written by Michael Costa
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Tuesday, 16 February 2010 21:24 |
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 If root vegetables were currency, I’d be a very rich man right now.
That’s because here in Chicago, it’s February. And when I receive my weekly CSA box this time of year, I’m acquiring loads of root vegetables: turnips, parsnips, onions, ginger, beets, potatoes, carrots, celery root, burdock root and more.
Even though I’ve received some items from local greenhouses recently, they’ve been limited so far to spring mix sprouts (a blend of red radish, snow pea and sunflower), rosemary sprigs, and watercress—delicious, but not exactly the bounty of July.
While it might seem easier to just throw my hands up and order a pizza, it’s definitely more satisfying to take those root vegetables and make a hearty pot of meatless goulash. Here’s a recipe my wife and I use when the root vegetables start to pile up. It’s a flexible dish that tastes great served over brown rice with a dollop of sour cream on top. (For recipe, click "Read more.")
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Written by Ann Shepphird
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Thursday, 28 January 2010 16:47 |
 The Sheraton Keauhou Bay Resort & Spa on the Big Island of Hawaii recently added a farmers market to its offerings. Each Wednesday from 8 a.m. to noon, the front lawn of the hotel is filled with stands featuring local fruit, vegetables, coffee, flowers and crafts. The market is an addition to the one held each Saturday morning at the Keauhou Shopping Center.
The resort’s executive chef, Eric Lelinski, is often found at the market, showing people how they can prepare some of the produce they’re purchasing and looking for items that will inspire the dishes served that night at the resort’s Kai restaurant.
Chef Lelinski was kind enough to share one of those recipes with us, a Big Island Hamakua Mushroom Risotto, which serves six and can be used to accompany steaks or seafood. (For recipe, click "read more").
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Written by Ann Shepphird
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Friday, 15 January 2010 23:12 |
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Say you've happened upon (or, okay, purchased) a great piece of ahi tuna and are looking for ways to use it in a dish with some of the herbs and vegetables from your garden. Look no further. Here are three great recipes from restaurants at the Ritz-Carlton, Kapalua -- Grilled Ahi Tostada from The Beach House, Ahi Cobb Salad from the Alaloa Lounge and Tuna Tataki Salad from Kai Sushi -- courtesy of Executive Sous Chef Marc McDowell. And, yes, I have tried -- and can vouch for -- them all. Note: The salad portions are for one while the dressing sizes are as indicated so adjust as necessary. Tuna Tataki Salad from Kai Sushi
4 ounces tuna, seared
2 ounce daikon, julienne
.5 ounce maui onion, thin sliced
.5 ounce wakame sea weed
.5 ounce ogo Hawaiian sea weed
2 ounce ponzu sauce
.5 ounce tobiko (orange)
1 ounce garlic aioli (recipe below) Garlic Aioli
(yields 12)
10 oz mayonnaise
.2 oz garlic
.1 oz white pepper ground
2 oz sake
.5 o soy sauce yamasa Grate garlic fine. Mix all ingredients well. (Click "read more" for other two recipes.) |
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Written by Executive Sous Chef Marc McDowell
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Saturday, 02 January 2010 01:27 |
 Ingredients
½ onion, small dice
1 ½ celery stalks, small dice
1 ½ lemongrass talks, chopped
¼ jalapeno, seeded and chopped
4 ½ ears cut-corn from large ears
1 cup coconut milk
7 cups chicken stock
1 cup heavy cream
1/3 cup cilantro
3 kaffir lime leaves
.5 tsp. salt
.25 tsp fresh white pepper
Procedures
Gently sweat first five vegetables for 45 minutes with the chicken stock.
Add the heavy cream and coconut milk and slowly simmer for 20 minutes.
Add cilantro and lime leaf and blend until smooth.
Season with salt and white pepper to taste.
Pass through china cap then chinoise for extremely smooth veloute. If you prefer not as smooth with a little more texture, then don’t drain completely. |
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Recipes
