Tuesday, June 1, 2010

The Versatile Blogger Award

I am honored to be recognized by Lucy over at Lucille In The Sky with the Versatile Blogger Award.  Her name is actually Lucile, she lives in Seattle and she writes a great blog about her fundamental beliefs and philosophy on life.  Her blog is very honest about current world issues and her own personal believes.  Check it out, it will definitely make you start thinking.

According to the terms of the award, I have to tell you seven random things about myself: 

  1. I love black Swedish Salty Licorice, if you have never tasted it you need to try some. I will try to make salty licorice ice cream on my own soon and write about it.
  2. I often get Kimchi cravings and drive over to Uwajimaya to buy some excellent fresh Kimchi that I make with Bulgogi “Korean BBQ”.  My Bulgogi recipe is coming soon.
  3. I lived in South Korea for 5 years. Plan on seeing lots of Korean recipes here.
  4. My favorite food is Thai food. Plan on seeing lots of Thai recipes here too.
  5. I do not like Reese’s Peanut Butter cups. I hate peanut butter and chocolate mixed together.  Separate I like them but not together.  But I will still try to do peanut butter and chocolate recipes.
  6. I do not like Olives and never have. Don’t expect any olive recipes here.
  7. My favorite dessert is Ice Cream and Häägen-Dazs Dulce de Leche is my favorite flavor.  One day I have to try some of the wonderful Dulce de Leche recipes out there. Stay tuned.

Then I am supposed pass on the award to seven new blogs I have recently discovered.  But instead of writing about 7 blogs I am choosing 7 specific recipes I want to try from 7 different bloggers.  I use Del.icio.us to save recipes and track them via tags.  When I come across a great blogs I usually subscribe to them via Google Reader but if there is a specific recipe I want to try I add it to Del.icio.us  and will go back there to look for new things to make.

Here are 7 recipes from my Del.icio.us  list that I soon want to make and try out:

  1. Cheese and Bacon Breadsticks  by Nom-Nomnom
  2. My Favorite Salsa by Mountain of Dishes
  3. Rice Balls by The Bliss Full Table
  4. Chewy Granola Bars by What Megan’s Making
  5. Brigadeiros by Bakers Canvas
  6. Tomato Paste by Apple and Butter
  7. Chocolate Chip Cookie Covered Brownie by Sniff Sniff Hooray

Congratulations!

Monday, May 31, 2010

Guest Post from design dna: Hearth and Home

Allow me to introduce today’s guest blogger Colleen from designing dna. Colleen has pursued her dreams of interior design and writing. She has a great imagination and makes you dream while reading her blog.  It is a real pleasure having her here today.  

 Hi everyone! I’m delighted to be your guest today!

Recently, I was poking around on the internet and one thing led to another…

(You know how that is.)

before I knew it, I was sitting happily in the kitchen of Delishhh! A new friendship was born and here I am, stopping by to gab about hearth and home.

Basically, I have a simple philosophy:

I believe that at our core–in the depths of our souls, we have a need to be surrounded by beauty.

We were born with it. It’s in our DNA.

This fundamental desire for beauty may manifest itself in a variety of ways such as a love for food,

personal beauty, external surroundings, music, a deep love of nature, order, beauty in literature, art, relationships, hearth and home…

For me, it’s always been about hearth and home,

but it wasn’t always easy to to live with.

When I was newly married and beginning my family, it was the era of,

“You’ve come a long way baby.”

Suddenly, it seemed, women had choices in life and many went to find themselves in a career.

But contemporary culture can be fickle, confusing issues and making a mess of most things. As an entire generation of women went to work outside of the home, somehow along the way, choosing to stay at home, to excel in the art of homemaking, became a less than admirable thing to do–a default for those who weren’t educated or smart enough to “have it all.”

Today the art of keeping a home is celebrated, as it should be.

Thank goodness, what was once old, is new again!

Not only has the importance of homemaking been rediscovered–hospitality and creative home keeping is an honored art–something to aspire to–a ministry, even.

OK, If you haven’t already figured it out, I’m a romantic when it comes to the home, and the heart of the home, which is the kitchen.

If you were lucky enough to have a mom who cooked,

you’ll know what I mean, when I say that

kitchens are

a bit of heaven on earth;

the place where the fragrance of meals being prepared, mingles with the fellowship of loved ones at the table–where both bodies and souls are nourished and nurtured.

Sharing a meal isn’t just about food, after all. That’s our time and place to regroup and share what the day held for us…

and laugh and cry, and argue and pray.

And somehow, usually, by the time dessert is served, everything’s been hashed out and it’s alright.

That’s the power of what you are doing at home.

Welcome back.

You’ve come a long way baby.

Thanks Colleen for such a lovely post. If you haven’t already, hop over to visit Colleen at designing dna!

Thursday, May 27, 2010

Piece Montée, Croquembouche, or Cream Puffs

It is that time of the month again, here is the next Daring Bakers challenge.

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a Piece Montée, or Croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Piece Montée, means “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). The piece montée is the traditional wedding cake in France. They are often served at baptisms and communions as well.

I had never hard of these before I started this but it reminds me of a cream puff and it is really delicious.   It is not very hard to make just a little time consuming putting it all together.

Piece Montée, Croquembouche, or Cream puffs

This recipe has 3 main components: the Pate a Choux, the Vanilla Crème Patissiere, and the Chocolate Glaze to mount and decorate it.

While a Piece Montée may be a bit time-consuming to assemble, the various components are relatively easy to make and don’t require any special ingredients. The best part about them is that once you have mastered them, you will be able to go on and make many beloved French French pastries such as éclairs, profiteroles, Paris-Brest, etc. all of which are made with this Pate a Choux recipe, a filling and glaze.

Vanilla Crème Patissiere

1 cup whole milk
2 tbsp cornstarch
6 tbsp sugar
1 large egg
2 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

Dissolve cornstarch in ¼ cup of milk in one bowl. Then in a separate bowl combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat. Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook. Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking. Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla. Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use. Should cool for at least 6 hours or overnight.

Pate a Choux

(Makes about 28)

¾ cup water
6 tbsp unsalted butter
¼ tsp salt
1 tbsp sugar
1 cup all-purpose flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425 F degrees. Line two baking sheets with parchment paper.

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. Add 1 egg. The batter will appear loose and shiny.  As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.  It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from a ziplock bag and making a little cut in one of the corners). Pipe a Choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of Choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Bake the Choux at 425F degrees until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 350 F degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in an airtight box overnight.

Putting it all together:
When you are ready to assemble your Piece Montée, using a plain pastry tip, pierce the bottom of each Choux. Fill the Choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet (I again, used a ziplock bag for this). Choux can be refrigerated briefly at this point while you make your glaze.

Chocolate Glaze

8 ounces finely chopped semi sweet chocolate. Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use immediately.

Assembly of your Piece Montée, here is where you can use your imagination, mine was pretty lacking. Dip the top of each Choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding Choux in levels using the glaze to hold them together as you build up. If you want to do something really fancy you may want to use toothpicks to hold them in place.

Folks will not believe you made this. Have fun and Enjoy!

Monday, May 24, 2010

Banana Bread

I didn’t grow up with banana bread, it was something I ate for the first time I came to the US. For me growing up bread was not sweet. So after I had tasted banana bread several times I thought it was my time to try to make this thing. I love bananas and I always seems to have ripe bananas around so why not. I tried many recipes, too many to count and I couldn’t seem to find anything I liked. The bread always seemed to be dry, boring, or something was always wrong, but I wasn’t going to give it up. So one day I came across this recipe and bingo. It was the best banana bread I had ever done and you can even play with the recipe a little and it still comes out delicious. Sometimes I add dates, raisins or walnuts to this recipes and it still comes out great. You give it a try and let me know if you can find a better banana bread recipes, and if you do please send it to me because I have been looking around for a long time.

Banana Bread

Makes 1 loaf

Topping
3 tbsp butter
5 tbsp dark brown sugar
1 1/2 tbsp milk
1/2 cup chopped pecans (or more, toasted)

Batter
1/2 cup butter
3/4 cup sugar
1 egg
2 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!)
1 tsp pure vanilla extract
2 tbsp buttermilk
1 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Variations to the recipe
Add 1/2 cups of raising, walnuts or dates

Directions
Preheat oven to 350 degrees F.

Cream butter and sugar; mash bananas, beat egg and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda, baking powder and salt; add to banana mixture, beat well; pour into 1 greased and floured 9x5x3-inch loaf pan; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.

To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.

Watch closely (this takes around 1 minute- maybe even less!).

Friday, May 21, 2010

Rover’s Restaurant Review

Picture from Rover's Website

Rover’s is supposed to be one of the top restaurants in Seattle, very upscale and pricey.  I always wanted to try it but just never got around to it or wasn’t ready for a 3 hour dining experience. But recently we finally made reservations to try out the 8 course grand menu at Rovers.  

Rover’s has a little private court yard right outside, very cute, once we got inside it was very quiet and nice, what I expected.  The décor is very simple and not stuffy at all.  I don’t know why I have thought stuffy but that is what I was expecting.  I actually like the simple atmosphere.  

We had already decided we wanted to try the 8 course grand menu, but they have other course tasting as well as a la carte, which I did not know.  You can choose between the following: Grand Menu Degustation, Eight Courses $ 135, Menu Degustation, Five Courses $99, Vegetarian menu Degustation, Five Vegetarian Courses $85, A Taste of Luc Menu, Four Courses $49.  

Then there is an additional cost if you want to do a wine pairing with your tasting.  It would have been additional $75 for the 8 course. We decided to just go for a bottle.  The Wine director was excellent and recommended a wine we really enjoyed.  

Our 8 course meal started off with Amuse-Bouche, which were 3 different little tasting on a plate, all I can remember was the celery root soup. The other two items I didn’t really enjoy.  But each item was enough for a taste only, very small portions.  After that we got another plate with Ahi Tuna Tartar, Osetra Caviar, and Kushi Oyster with Meyer Lemon Mignonette. The Ahi tuna was very nice and Oysters I am not a fan of but my husband said it was delicious.  After that we got Marinated Dungeness Crab with Spiced Cucumber Relish, Frisée Salad and Olive Oil.  The crab was way too salty.  

A this point of the meal I was still starving and had to order some extra bread.  The tasting items were a little too small for me and the wait between the meals was a little too long.  It was going to be a long night.  Then the best thing on the menu came.  We had a Scallop in Celery Root soup. It was delishhh! I don’t want to spoil the rest of the review but this was the best thing the whole night.  If I ever go back I would just order this.  After that we got Sweetbread with mushrooms.  I am not a fan of sweetbread, but I finished it.  Next course was Salmon with Lentils and with red wine reduction.  It was tasty.  Next course was Seared Foie Gras with Poached Apple and Apple-Cardamom Gastrique, it was good, but Café Juanita does a much better Foie Gras, best in the Seattle area I think.  Then after that was the second best thing on the menu which was Grapefruit Sorbet with Campari bubbles. After that we got the Lamb with Fingerling Potato Rissolé, Turnip, Fennel and Sauce which was good.  

The dessert was 4 different items on a plate.  The best thing was the panna cota part, the other three on the plate were nothing special and I didn’t finish them since it wasn’t very good.  Tea, Coffee and Mignardises are served at the end. Mignardises were 2 pieces of chocolate and 2 pieces of some jelly candy.  

Overall I am glad I went and experienced it.  Rover’s is the old school fancy dining experience.  But if I go back I would do a la carte, I was not a huge fan of the grand menu degustation.  Some things were delicious like the Scallop and other I would never order again. Everything was prepared very well i was just not a fan of it all. So if one is going to spend the large amount of money they should get what they really want which is a pick from the a la carte.  

Rover’s
2808 East Madison Street
Seattle, WA 98112
(206) 325-7442
Rover's on Urbanspoon  

Wednesday, May 19, 2010

Chocolate Mousse Cake

Chocolate Mousse Cake or Double Chocolate Torte, call it whatever you want but before you start you need to make sure that you love chocolate.  This is one of the better chocolate cakes I have ever had.

I got this recipe from Smitten Kitchen when I was looking around trying to figure out what to make for dessert, and decided to try this out. It was a huge hit, and once it really cools it is even better. I didn’t have bittersweet chocolate around which the recipe called for so I just used unsweetened and it was great, I think you can really use any chocolate you want. Also be prepared this take a little time to prepare and has to cool as well, so my suggestion would be to make it the day before you need it.

Chocolate Mousse Cake

Makes 10 servings

Cake
8 ounces unsweetened, chopped or chips
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tbsp vanilla extract
¼ tsp salt
¼ cup all purpose flour

Mousse
½ cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tbsp vanilla extract
8 ounces unsweetened, chopped or chips
½ cup plus 1 ½ tsp sugar

For cake: Preheat oven to 325°F.  Butter 10-inch-diameter springform pan; dust with sugar. (I wanted layered cake so I used two 8 inch springform pans and just split the cake mixture in between). Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes (25 minutes for 8 inch). Cool completely in pan on rack. Cover; chill while making mousse.

For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, ¼ cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside.

Beat egg whites and ½ cup sugar in large bowl to medium-stiff peaks. Whisk ¼ of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. (Or if you are using the 8 inch form pour it only one of the cakes)

Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. (If you are using the 8 inch cakes put your 2nd cake now on top of the mouse) Using electric mixer beat ¾ cup cream in medium bowl until peaks form. Spread whipped cream over torte.

Enjoy!

Monday, May 17, 2010

Popovers with Cinnamon Butter

I had never even heard of Popovers before until my uncle served this for me.  He said I had to try it out, and they were delicious.  This is a perfect side dish and a great dinner hit since most people don’t make these anymore.

For those who do not know what a Popover is, it is a light roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking.

When was the last time you had Popovers?

Popovers

Yields: 12

4 cups milk, warmed
8 eggs
4 cups flour
1 ½ heaping tsp salt
2 ¼ cups grated Gruyere cheese
Popover pan

Make sure all your ingredients are lukewarm or warmed.  Place the popover pan in the oven. Heat the over and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not cook the eggs). Set the mixture aside. Sift the flour with the salt.  Slowly add this dry mixture and gently combine until mostly smooth.  Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the bather is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with approximately 2 ½ tbsp of the grated Gruyere. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven; remove from the pan and server immediately and server with Cinnamon Butter.

Cinnamon Butter

4 tbsp of butter room temperature
1 tsp of cinnamon
1 tsp of sugar

Mix all together and server with Popovers

Friday, May 14, 2010

Top 10 Restaurants in Kona, Hawaii the “Big Island”

Beach House Restaurant

The View from the Beach House Restaurant

I am currently on vacation in Kona, Hawaii which is referred to as the Big Island.   Hawaii is comprised of  hundreds of islands spread over 1,500 miles At the southeastern end of the archipelago, the eight “main islands” are (from the northwest to southeast) Ni’ihau, Kaua’i, O’ahu, Moloka’i, L’na’i, Kaho’olawe, Maui, and Hawai’i. The last is by far the largest and is often called “The Big Island” to avoid confusion with the state as a whole.

Living in Seattle, WA, we try to get away to a warm place at least once during the winter time to break up the cold months.  However, this year we went to Thailand in November (will write about in a future post) and didn’t get to go to Hawaii until now.

It is a pretty quick flight just over the Pacific Ocean from Seattle, the flight is 5-6 hours long and Alaska Airlineshas a direct flight from Seattle, WA to Kona, HI.  There are so many things I could tell you about Hawaii; things to do, place to stay but I want to keep this post related to restaurants reviews.  You can always contact me if you are going and want more information.  Maybe later on I will post some of the other things as I am developing my new travel section in this blog.

But I do have to say we went swimming with dolphins the other day in the pacific ocean and it was amazing.  I have never had such a “wild life” sea experience before.

So if you are ever in Kona, HI here are my top 10 place to go out and eat:

Beach House Restaurant at the Four Seasons Hotel at Hualalai.  If you could only go to one of the place on this list this is the one I would go to.  The food is great, not the best from this list but this place is magical for me, and if can come here during a sunset it is even more magical. See the photo up top, that is the restaurant I am talking about.  I can sit here for hours and just stare out in the sea.  You can come here for lunch or dinner.  The menu is pretty simple.  My favorite salad is the Greek Salad, the Burger is amazing and the Gazpacho Soup is also very good.  You can’t really go wrong here.  They usually have a few specials too.  The restaurant is called “Resident’s” Beach House but it is open to everyone and while you are here walk around the Four Seasons Resort, it is pretty nice. I would recommend reservations.

Beach House Restaurant
72-100 Kaupulehu Drive
Kailua Kona, HI 96740
(808) 325-8000

Sansei Seafood Restaurant & Sushiat the Queens shops of Waikoloa.  This place is at a strip mall but it is really good.  It is contemporary sushi and new wave Asian inspired dishes. Here there are a few things to die for.  Their salmon sashimi is fabulous, the Tea Duck Egg Roll are amazing, their award winning Panko Crusted Ahi Sashimi Sushi Roll are just some of the few things that a really good on the menu, but there is a lot more.  I would make reservations at this place since it always seems to be pretty busy.

Sansei Seafood Restaurant & Sushi
69-201 Waikoloa Beach Drive
Waikoloa, HI 96738-5810
(808) 886-6286
Sansei Seafood Restaurant on Urbanspoon

Kenichi Pacific Sushi & Pacific Rim is probably my favorite sushi restaurant that I have been to on Kona.  The menu is great and I don’t think you can go wrong with anything here.  Just order a few of their rolls and some sushi and you will be very happy.

Kenichi Pacific Sushi & Pacific Rim
78-6831 Alii Drive
Kailua Kona, HI 96740-2440
(808) 322-6400
Kenichi Pacific on Urbanspoon

Holua Koa Gardens & Café  is one of my favorite places for food.  Now it is not in Kona but in Holualoa which is about 30-40 minutes drive from Kona, but it is worth it.  Not only will you notice the huge temperature drop but beautiful scenery as you drive there.  Just bring a sweater since it is few degrees colder on the mountain.  This place has it’s own garden so everything is very fresh and the seating is outside.  Everything on the menu is excellent, but especially their tomato salad, they grow them there and they are delicious.  They usually have a few specials and I highly recommend going here.

Holua Koa Gardens & Café
76-5900 Old Government Road
Holualoa, HI 96725-8718
(808) 322-5072
Holuakoa Cafe on Urbanspoon

Merriman’sin Waimea, HI not to be confused by the Merriman’s in Waikola is a very nice place.  All the food is absolutely fresh, the décor is very cozy and the staff is very nice. I really enjoy the Opakapaka fish so I would get the Steamed Opakapaka and some of their fresh vegetables.

Merriman’s
65-1227 Opelo Road
Kamuela, HI 96743
(808) 885.6822
Merriman's on Urbanspoon

La Bourgogneis a country French cuisine restaurants.  It is in a bland building on a highway, there is no view.  But once you are inside you feel like you are in France.  It is a family owned restaurant, the husband cooks and the wife serves.  It is a very small place around 15 tables. Their specialty is the Cassoulet so I would get that and get a good bottle of wine from a great wine menu.  I would make reservations before I go.

La Bourgogne
77-6400 Nalani Street
Kailua Kona, HI 96740-7955
(808) 329-6711
La Bourgogne on Urbanspoon

Brown’s Beach House– This beach side restaurant offers a Pacific Rim Cuisines with a California twist.  Is is a great venue for sunset cocktails with a Hawaiian Duo and a solo Hula Dancer. This place is a the Fairmont Orchid Hotel outside hotel dining right on the water and the food is really good. I would get the Fried Rice, Ahi Poke, and Sea Scallops.

Brown’s Beach House
1 North Kaniku Drive
Kohala Coast, HI 96743
(808) 885-2000
Brown's Beach House on Urbanspoon

Imari – This restaurant offers Japanese Art cooking demonstrations in a variety of styles from Teppanyaki to Shabushabu.  One of the fines Japanese restaurants in Kona.  I would get the Shabushabu here if you have not had that before. This place is located at the Hilton Hotel.

Imari
69-425 Waikoloa Beach Drive
Waikoloa, HI 96738
(808) 886-1234
Imari (Hilton Waikoloa Village) on Urbanspoon

Pahu i’a – This is probably number one food place on this list but it is also the most expensive food place on this list.  It is a the Four Seasons Hotel at Hualalai, the restaurant setting is beautiful and view is amazing overlooking the beach and water just like the Residents Beach House but most important the food is delicious.  This is a honeymoon spot.  But make sure you are ready to pay the bill. Reservations are required.

Pahu i’a
72-100 Kaupulehu Drive
Kailua Kona, HI 96740
(808) 325-8000
Pahu I'a on Urbanspoon

Roy’s Waikoloa Bar & Grill– This place is owned by Roy Yamaguchi and he served a Pacific Rim cuisine with classic European technisues in this livly, and casual restaurant.  It is always full and pretty lively but the service is excellent and the food is good.

Roy’s Waikoloa Bar & Grill
250 Waikoloa Beach Dr
Waikoloa Resort
Kohala Coast, HI
808-886-4321
Roy's Waikoloa Bar & Grill on Urbanspoon

Tommy Bahamas Café – I really enjoyed this place.  It is a bar/restaurant in a shopping area and the food was excellent.  All I can remember are those sliders.  They were really good. If you are in the shops of Shops at Mauna Lani stop by here to eat.

Tommy Bahamas Café
68-1330 Mauna Lani Dr
Kohala Coast, HI 96743
(808) 881-8686
Tommy Bahama's Tropical Cafe on Urbanspoon

 What are your favorite restaurants on Kona, HI?

Wednesday, May 12, 2010

Strawberry Rhubarb Pie

 

Ever since I was a little kid rhubarb has been delishhh to me. Every time I eat it, it reminds me of being a little kid running to my grandmother’s garden with a little bowl of sugar in my hand and picking up the rhubarb from the ground dipping it in my little bowl of sugar and just sitting there eating it. I know it was tart but so good, and such great memories. But if you decided to do this do not eat the leaves they are toxic, but rhubarb itself is a good laxative and also a good source of vitamin C.

Today I don’t have rhubarb growing in my garden, I actually don’t have any vegetables growing in my garden, maybe some day, but when you live in the city it is hard to have a vegetable garden.

So the other day when I went to the store I saw they had a bunch of rhubarb and I just had to get some. Usually I make rhubarb sauce which I will share with you at a later time but today I decided to make this amazing Strawberry Rhubarb Pie which is originally from Cindy Crawford and I got it on the Oprah website. The strawberries make it pretty sweet so do not worry about tartness, this pie is amazing. But you do have to like rhubarb too.

Strawberry Rhubarb Pie

Adapted from: Oprah.com

Crust:
Make 2 Pie Crusts. One for the bottom and one for the top. You can find my recipe here. I decided to make mine today with whole wheat flour just for fun.

Filling:
1 ¼ cups plus 2 tbsp sugar
1/3 cup all-purpose flour
¼ tsp nutmeg
¼ tsp cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 tbsp butter, cut up
2 tsp milk

Preheat oven to 400 F. Make the crust and let just the bottom crust bake for 10 minutes.

Then in a separate bowl start the filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat.

Fill crust with filling. Scatter butter on the top. Add top crust. If you are covering the whole pie just make sure you have it open in the middle for ventilation. Brush with milk and sprinkle sugar on top. Bake for 50 minutes. You can cover with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.

Enjoy!

Monday, May 10, 2010

Guest Post from Recaptured Charm: Embellishing With Food

Allow me to introduce today’s guest blogger Lisa from Recaptured Charm. Lisa is from Canada, and loves to cook, bake, craft and of course paint anything that stands still long enough. She has a great imagination as you will see in this post. It is a real pleasure having her here today.  

Hi there, I am so excited to be here on Delishhh. This marvelous site is filled with great ideas and delectable recipes. I am SO making the Steamed Chocolate Pudding this week! But for now, I have some tips on using food for an entirely different purpose.  

Why do people with a passion for decorating also have a passion for food? It’s very simple actually. Decorating, as well as beautiful food, is really all a feast for the eyes.While my first passion is decorating I also crave good old fashion kitchen time. I love to cook and bake. And sometimes I mix my two passions together and decorate with food.  

There are countless ways to decorate a cake.  

  

You can even make food into a decoration.  

  

But since food is beautiful in it’s own right, why not decorate with it as is? That’s where I can mix my love of decorating with food. You don’t need any special tools, or special skills, or really any great talent. You just need an eye for the beauty of food.  

Here is a little something I whipped up for dinner party centerpiece. The food is left in it’s natural state, but incorporated with some decorative items and candles. Use fresh daisies for a spring centerpiece, or rust colored mums and some gourds for fall. With a little modifying this centerpiece can take you through every holiday.  

Picture from recaptured Charm

A handful of lemons and limes brighten up any corner of a kitchen.  

Picture from Recaptured Charm

 Three large brandy snifters with fresh cranberries and hydrangeas.  


Picture from Southern Living

 Mix up some live foliage with red apples in a rustic container. 


Picture from Country Living

Or how about a live centerpiece with the most colorful veggies you can find!  


Picture from Martha Stewart

You could even go whimsical!  


Picture from Martha Stewart

Lets take it a step further. Take the decorations to another level.  

  

  

So the next time you need to spruce up your place a little with some color, or need a quick centerpiece for your table, skip the trip to the florist and stroll down the produce aisle of your grocery store. Be inventive, and be creative, there are no rules.  

  

Thanks Lisa for such a lovely post. If you haven’t already, hop over to visit Lisa at Recaptured Charm!

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