Award Winning Shrimp & 'Ulu Cakes at the 'Ulu Festival

We celebrated the starch of the islands (breadfruit) this weekend at the Puna 'Ulu Festival, an event to support Kua O Ka La Public Charter School. The event was held on the school grounds, which happen to be next to the enchanting 'Ahalanui Hot Ponds.

The event included music, cultural crafts, cooking demonstations, 'ulu and poi pounding, kapa making, games, and a cooking contest.

The cooking contest participants were challenged to incorporate niu (coconut) into their dishes with 'ulu as the main ingredient. I chose to enter an appetizer recipe, although there were entries for entrees and desserts. I'm happy to report that my Shrimp & 'Ulu Cakes won first place in the appetizer division! Recipe is below.

Unfortunately, I got a little caught up in the excitement of the festival and failed to snap a photo. The photo above is of the cakes pre-fried.

If you are an island resident, please consider incorporating more breadfruit into your diet. It is not only a nutrient-rich starch that can easily take the place of potatoes in any dish, but being locally sourced, is an environmental superstar, too. Here are some other recipe ideas using breadfruit: 'Ulu Gnocchi with Hamakua Mushroom Ragout, Mashed Breadfruit with Roasted Garlic & Goat Cheese, or any number of recipes on Sonia Tastes Hawaii (Sonia was one of the judges for the cooking contest and a champion of culinary food sustainability).


Shrimp and 'Ulu Cakes with Coconut Cream
serves 8-10

1 pound shrimp
1 small green ‘ulu 
2 TBL fresh Big Island lime juice
2 TBL mayo
2 chopped Big Island green onions

1/3 cup chopped Big Island cilantro

salt & pepper to taste

1/3 cup flour

1 beaten Big Island egg

1 cup panko

Vegetable oil

For topping:

1 can coconut milk

lime zest & cilantro for garnish

Peel, chop and steam ‘ulu until soft. Mash well with a little salt.

Sautee shrimp in a pan with a little oil and some salt & pepper until just pink, 3-5 minutes. Remove shells when they have cooled and chop.

In a large mixing bowl, gently combine mashed ‘ulu, shrimp, chopped green onion, lime juice, mayo, & salt and pepper to taste. Chill in fridge for about 30 minutes. 

Using your hands, make patties with the mixture, a little larger than a golf ball, pressing to flatten. 

Set up a dipping station with a separate dish for the flour, egg, and panko. Bring a skillet over medium high heat and add oil. Dip each cake first in flour, then egg, then panko and cook in hot pan until browned on both sides.

For topping you will need to place your can of coconut milk in the fridge overnight. Place a mixing bowl and beater in the freezer for a few minutes. After milk has chilled for at least several hours, flip can over and open the bottom. Drain clearish liquid and place hardened coconut milk in the cold mixing bowl. Beat in medium-high for 3-5 minutes or until stiff peaks form. Use the coconut whipped milk to top each cake. Garnish with some lime zest and cilantro if desired. Enjoy!

Hawaiian-style Thanksgiving

It's Sustainable Sunday! Let's get into it. Since Thanksgiving is next week, I want to encourage you to incorporate as many island grown ingredients as possible in your turkey day spread.

Speaking of turkey, unless you'll be hunting for your bird on the slopes of Mauna Kea, you won't find a  Hawaii raised turkey in the grocery store. Maybe an herbed-stuffed whole fish will grace your table, or some prime grass-fed beef steaks.

Get real Gwen! I know what you're thinking, there is no way you are going to forgo a turkey dinner for my personal agenda. Ok, ok fine, but will you consider doctoring a few sides then?

Let's start with potatoes. Why mash up some decrepit mainland shipped potatoes that have been rolling around on the bottom of an ocean liner for several months when you can make delicious, fresh and unexpected mashed breadfruit? Below you'll see my recipe for mashed breadfruit with roasted garlic and goat cheese.

Grab some fresh island grown green beans (I've seen them at Costco, KTA and the farmers' market) and some Hamakua mushrooms and you've got yourself a green bean casserole, recipe below.

Savory pumpkin pie

Kabocha squash is widely available and will make the best (sweet or savory) pumpkin pie you'll ever have. Maybe you're up for adventure? Serve some avocado pie.

Will you be serving locally grown dishes at your Thanksgiving this year? I'd love to hear about it. In the meantime, I hope you'll consider trying these sides.

Mashed breadfruit

Mashed Breadfruit with Roasted Garlic and Big Island Goat Cheese
serves 6-8

1 green breadfruit (make sure it is hard, like a bowling ball. If at all soft, find another one)
1 head garlic
2 to 5 oz Big Island goat cheese (found at KTA)
2 TBL butter
1/2 cup Big Island milk (found at all major grocery stores)
Hawaiian sea salt
2-3 sprigs rosemary (if desired)

Preheat oven to 400. Peel and core the breadfruit. Keep in mind the sap is messy and can stain, so use a junk knife. Cut breadfruit into bite-sized pieces and place in a steamer basket. Steam for 20-40 minutes or until very soft. I realize that the cook time is vague, but I have found that all breadfruits are slightly different, which has to do with its stage of ripeness. Don't be afraid to steam the heck out of it.

Wrap head of garlic in foil and roast in oven for 30 minutes.

When garlic and breadfruit are finished cooking, transfer breadfruit to a large pot and mash. Peel garlic and add to mash. Place pot over low heat and add goat cheese (I only added 2 oz or so, but if you want it cheesier, add more), milk, butter, and sea salt. Continue to mash until all is combined and mixture is smooth. Sprinkle with chopped fresh rosemary, if desired.

Big Island green bean casserole

Big Island Green Bean Casserole with Hamakua Mushrooms
adapted from My Life as a Mrs. 
serves 6-8

1 lb island grown green beans
1 TBL olive oil
1 TBL butter
1/2 yellow onion, finely chopped
1 package (12 oz) Hamakua mushrooms, sliced
2 garlic cloves, chopped
dash cayenne pepper
3 TBL flour
1 cup water (or vegetable broth)
1 cup milk
salt & pepper

Preheat oven to 350. Blanch green beans in salted boiling water for 5 minutes. Drain.

In a cast iron skillet heat olive oil and butter over medium heat. Saute onion until soft, adding some salt & pepper. Add mushrooms and cook until soft and fragrant, 8-10 minutes. Add garlic and cook another minute or so. Add flour and stir to coat. Add water and bring to a simmer, then add milk and simmer until the mixture thickens, 5 minutes or so. Be sure to add salt & pepper along the way, tasting as you go.

Add green beans to the mushroom mixture and stir to coat. Bake for 15-20 minutes or until brown and bubbly.

Happy Thanksgiving!

Breadfruit Festival & Cooking Contest Results

Award-winning 'Ulu Gnocchi 

Yesterday we spent the morning at the Breadfruit Festival in Captain Cook, Hawaii. The main aim of the festival is to promote breadfruit use in everyday cooking.

Making 'ulu (breadfruit) poi

The starchy fruit, similar to potato, is a logical replacement for rice, bread, flour, tortillas and potatoes when eaten in the "green" stage. Once the fruit ripens, it can be used in various desserts.

Sam Choy giving a cooking demo

Breadfruit grows abundantly here in the islands, although it is not widely used. We know this because most of our food is imported from abroad, particularly our most common starches. Hopefully attendees were able to learn some new uses for the fruit at the festival, I certainly did.

My 'ulu gnocchi won the heathy choice award!

I currently have a breadfruit and portuguese sausage stew bubbling away in the slow cooker as I type this, inspired by the winning recipe at the cooking contest. My entry, recipe below, got second place in the entree division as well as nabbing the "Healthiest Choice" award of which I am particularly proud. You all know by now how passionate I am about making food that is good for our bodies as well as the 'aina. I hope you will give breadfruit a chance, maybe even by trying the recipe below.

'Ulu (Breadfruit) Gnocchi with Hamakua Mushroom Ragout
serves 4-6

For gnocchi:

1 green breadfruit

1 to 1 1/2 cups flour

2 egg yolks

For ragout:

2 cups alii mushrooms, chopped

½ Maui onion, chopped

1 garlic clove, chopped

3 tablespoons olive oil

1 tablespoon butter

1 tablespoon balsamic vinegar

4-5 sage leaves, chopped

salt & pepper to taste

grated parmesan to serve

Preparation:

Peel, decore, and chop breadfruit into bite sized pieces. Steam in a steamer basket for 20-30 minutes or until soft. Place in a large bowl and mash.

When breadfruit has cooled some, but is still warm, add flour and beaten egg yolks. Use your hands to mix and knead until it becomes a ball of dough. Do not over work the dough. Take a small handful of dough and roll into a tube about ¾ inch in diameter on a floured surface using the tips of your fingers. Cut the tube into 1 inch pieces and press each with your thumb to make a small indentation. Place gnocchi on a wax paper covered cookie sheet and continue with the rest of the dough.

Begin making the ragout by sautéing onion, garlic, and mushrooms in the olive oil over medium heat until soft, adding salt and pepper to taste as you go. Add the balsamic vinegar and sage, cover and turn off heat. 

To cook the gnocchi, bring a salted pot of water to a boil. Add a cup or so of gnocchi to the pot at a time, boiling for 1-2 minutes or until gnocchi float to the surface. Remove from the water with a slotted spoon and boil the next batch. Take care not to crowd the gnocchi, this is why we cook them in batches. 

Toss cooked gnocchi in the ragout and top with freshly grated parmesan cheese, if desired. Enjoy!