Sunday, February 24, 2013

Green Pie at the Grow Hawaiian Festival


This weekend we enjoyed the Grow Hawaiian Festival held at the Amy Greenwell Ethnobotanical Gardens. In addition to enjoying the garden itself, packed full of native and canoe plants, the festival hosted lei making, poi pounding, plant identification booths, a seed exchange, and of course a recipe contest.

Lei making at the Grow Hawaiian Fest
The idea was to come up with a dish that included as many locally grown foods as possible. If you have hung around this blog for any length of time, you know that I'm WAY into growing, eating, and cooking with locally harvested goodies. The recipe exchange and contest was hosted by Feed Hawaii, an organization that supports food security.

Me with recipe contest prizes (fruit!)
Because there were only a few of us that entered the contest, we were all winners! The real prize was sharing our recipes and spreading the word that eating local matters. Particularly in Hawaii, where most people depend on shipped-in foods, and prices are extremely high because of it, we need to make an effort to buy local when we can.

And guess what? You don't need to have a garden and you don't need to shop at a farmer's market to achieve this goal. Everything in the recipe below was purchased at my local grocery store. If you keep your eyes peeled, you'll see that there many locally grown and made items on offer at the store including produce, milk, cheese, tea, coffee, nuts, oil, and meats. Do the islands a favor and add a locally grown product to your grocery list, it's an easy way to preserve this land we love. End rant. See recipe below.

Big Island Green Pie

Big Island Green Pie
Serves 8 as an appetizer

·      2 pounds Big Island greens (I used a mix of spinach, kale, and taro leaves. You could also use chard or collards.)
·      2 island grown green onions
·      ½ cup island grown flat leaf parsley
·      5 oz Big Island goat cheese
·      2 farm fresh eggs
·      Salt & pepper to taste
·      1 package phyllo dough (not a local product)
·      1/3 cup olive oil (not a local product)

Preheat oven to 350. Steam veggies until just wilted, strain and squeeze to remove excess liquid. If using taro leaves, choose young ones and be sure to steam for at least 15 minutes to avoid itchy mouth when eating. Chop.

In a medium bowl add chopped greens, chopped green onion, chopped parsley, cheese, and slightly beaten eggs. Add salt & pepper to taste and stir to combine.

Oil an 8x8 inch baking dish. Cut 12 pieces of phyllo dough to fit dish, taking care to cover the dough as you’re working so it doesn’t dry out. Place one piece of phyllo down in the dish, and brush with oil. Repeat this until you have 6 layers.

Spread greens mixture evenly over layers. Layer 6 more phyllo sheets over the greens, taking care to oil each one.

Bake for 30-50 minutes or until golden brown. Allow to cool before cutting into squares. Enjoy!




Sunday, February 17, 2013

Grilled Sweet and Sour Coleslaw with Fennel


I'm not teasing you. I'm not. I'M NOT. It's just that backyard barbecues are a normal thing around these parts, even in February. So if you are reading this from a colder part of the world, just think of the following recipe as something to put on your list for when warmer weather rolls back around.

To make this salad, you'll need to fire up the grill and hire a grill master.


You'll need a helper in the kitchen, too as you whip up the dressing.


A cold glass of lemonade topped with a fennel frond keeps the grill master cool and refreshed.


And an ocean view around sunset time won't hurt either.


Happy Sustainable Sunday! All components of this lovely meal were locally sourced: sausage from When Pigs Fly Island Charcuterie, cabbage from KTA, fennel from Keauhou Farmer's Market, lemons from the backyard, and sugar from Maui. Recipe for coleslaw is below.


Grilled Sweet and Sour Coleslaw with Fennel
serves 2-4 (This recipe can be easily doubled)

1/4 red cabbage
2 fennel bulbs with fronds attached
1 green onion
1 TBL olive oil
salt & pepper

For dressing:
1/3 cup balsamic vinegar
3 TBL sugar
1/3 cup olive oil
salt & pepper to taste

Cut fennel bulbs in half length wise, remove and discard stems but keep and set aside fronds. Cabbage quarter should be in a wedge-like shape, see photo above. Brush all sides of veggies with olive oil and sprinkle with salt and pepper. Place veggies on a hot grill for 3-4 minutes per side (just the 2 cut sides of the cabbage is fine) or until grill marks are present.

While the veggies are grilling, gather dressing ingredients and place in a small sauce pan over medium low heat for 4-5 minutes or until sugar dissolves, stirring constantly.

Chop green onion and about 1/2 cup of the fennel fronds and place in a salad bowl. Once they have cooled some, chop grilled veggies and add to bowl. Toss with dressing and served with some grilled sausages. Enjoy!


Sunday, February 10, 2013

Waipio Valley's Edible Treasures


When we first moved to Hawaii in 2006 I wanted to go everywhere and see everything. We've traversed razor sharp lava rock roads, hiked barely visible trails, and splashed across slippery streams in search of some sort of hidden Hawaiian rainbow waterfall treasure. The thing about hidden Hawaiian rainbow waterfall treasures is that they'll be found when they're good and ready. You can go ahead and drive every back road and visit every beach but you'll never satiate your need to find the MOST special the MOST secret the MOST real Hawaiian experience of all time.

What draws us to Hawaii is the very thing that eludes us. Because the most special, secret, real Hawaiian experience of all time cannot be had by all. There is a sacredness here, and it is our responsibility, no matter who we are and where we come from, to honor that.



I spent the past weekend in a place called Waipio Valley on the island of Hawaii with a group of fellow teachers. For the past two years, I have been participating in a program called Kahua that has been specially designed for new teachers to help us implement culturally relevant teaching practices in our classrooms. Part of Kahua has been visiting and learning about significant places on the island. I had been looking forward to the Waipio trip for over a year as it is a very special place that few get the chance to experience.

We stayed on a taro (or kalo) farm tucked back from the beach, surrounded on all sides by fresh water streams and protected by the steep walls of the valley. Reaching the valley requires a very steep hike straight down the valley wall or a nervous car ride in a 4x4. 


Ho'i'o

The best part of the trip was gathering food for our dinner. Ho'i'o (in Japanese it is known as warabi, English is fern shoots) grows wild in massive boggy clumps that extend 8 feet or more upwards. Once you know how to spot a shoot, they are easy to gather. The shoots, when blanched, are similar in texture to asparagus and taste something like cucumber. If you can get your hands on some, try this Fern Shoot Salad




Next we collected tender, baby kalo leaves that also grow wild along the steam beds. These leaves must be boiled or steamed thoroughly to cook out the "itchiness" that you will get in your throat if you eat it raw or undercooked. When cooking, treat the leaves as you would collard greens.  We cooked ours with some beef and it was so delish. 



Although we didn't get a chance to eat any, the valley is covered in apple snails, an extremely invasive variety that is slowly destroying kalo crops. 


Gathering ong choy

Last, we harvested ong choy (or Chinese watercress) and stir-fried it with some pork. These treats were served with farm-grown poi, and steamed purple sweet potatoes. Who could ask for more? This was one the most special meals of my life by far. 

Returning home I felt re-inspired to gussy up my garden and re-committed to eating as many locally grown products as possible. The message I want to bring back to you after being so lucky as to enjoy this sacred place is that although I understand the need to seek out the best Hawaiian experience of all time, there are places that are better left alone. Tread lightly. 

Sunday, January 13, 2013

Why do you love food?



Food. Where do I begin? It starts somewhere between boiling salted water until it was dry just to see what would happen and staring, longingly, for hours at the glossy pages of my mother’s Betty Crocker cookbook. I’d hover around my father, working over our little white enamel gas stove throwing bits of leftover chicken, the last of the cabbage, and squirts of teriyaki sauce into a pot to turn out something comforting for us on a rainy Portland night.

In college, my palate seared after a year of suffering through carbohydrate-sprayed cafeteria lettuce, I managed to cook all my meals in a dorm room, to the marvel of my peers. “How DO you make a bean burrito?” they’d ask. “That chicken smells divine,” they’d cluck. And of course it was far from divine, it was chicken breast in a pan with some salt.

At one point I even pledged to drop-out of university to attend culinary school. But my family, lovers of higher education that they are, didn’t approve. Looking back, I’m still not sure why I’d listened.

Luck flew me to Spain for a semester abroad where a sense of adventure in eating was born. I dove into barnacles, snails, stinky cured pork hanging from the ceiling, curious wines, and a little something called saffron. I visited Greece and fell in love with gyros pita, olive oil, the darkest greens, and foraged herbs. Never had I ever loved a cheese as much as feta. The yogurt, the homemade wine, the lamb, it was all so much and yet never enough. Around and around Europe I went, sampling and tasting, cooing and coveting. My love for global cuisine was bred.

As a real adult I now live on the Big Island of Hawaii, in a whole new world of sub-tropical edible wonders. I’m passionate now about discovering and preserving Hawaiian food culture.

But I feel that I’ve reached a plateau with my culinary skills that can only be continued with a culinary education.  Please help me continue along my path toward great cooking, and this time, I won’t let my family talk me out of it.

*This was my submission to the Food Network Great Food Truck Race scholarship contest in answer to the following prompt: "What cuisines are you passionate about? Explain how a scholarship from The International Culinary Schools at The Art Institutes could help you expand your knowledge of global cuisines." Wish me luck. 
PS: there is still time to enter if you are interested, deadline is 2/28/13.

Sunday, January 6, 2013

Clam Digging in Oregon

The Edwards' home in Silverton, Oregon
It's Christmas eve. An impenetrable mantle of hot electric blanket has forced me out of the bed I'm sharing with Dustin at his parent's newly built house in Silverton, Oregon. We've gone to bed leaving twinkling lights downstairs and plans to host his mother's family tomorrow. The beast is waiting quietly in the fridge for his turn to be roasted and the house murmurs with Dustin's steady sleeping breath and the hum of the heater.

Earlier today as we walked the property in the brisk afternoon I couldn't help but imagine myself holed up in their tiny, red guesthouse working hard on my first novel, a pot of tea steaming on the stove  as my fingers tap, tap, tapped the keyboard. The clouds piled high above our heads as we rode the tractor back to the house.

This place has a mix of both homey familiarity and a sense of belonging I can feel nowhere else but in Oregon, where the trees and the mud and the icy mountain streams make up the very blood in my veins. This sensation grows as we trudge through the fields in high rubber boots down to a nearby creek, stopping to admire rose hips and forgotten blackberries still red and unripened on the vine. Moss grows thickly on the little wooden bridge crossing the creek and the coffee colored water rushes under us, drowning out the sound of my thumping, longing pulse.

Netarts, Oregon
Days later, after the last guest has gone, full and happy, and toting a number of tasty leftovers including smoked turkey, Yorkshire pudding, and champagne cake, I select my breakfast from the once inviting, now daunting pile of endless Christmas cookies. Blackberry brandy and eggnog have slowed me this morning but I've managed to pull on some boots and a sweater. The beach awaits.

Netarts, Oregon
We arrive in Netarts on an utterly perfect day. The sun is (almost) out and the wind has taken a break. Waves crash far offshore and the salty air creeps slowly down into my lungs. The combination of cliffs and breakers and moss and trees trees trees on the Oregon coast is like nowhere else. Lucky for us the tide is low and I came prepared with a shellfish permit.

Digging for clams in Netarts, Oregon
Rake, shovel, and bucket in hand we set off skeptically down to the sand. My dad had told me about this method of simply raking the sand and scoring clams. I doubted this claim as my memories of clam  digging as a kid were just that, digging to frigging China in the freezing sand as fast as possible before the clam out-dug you.

Oregon cockles
When you dig for clams you look for little holes in the sand, step near them, and hope the clam shoots some water up at you through the hole. That's how you know where to dig. Well, as we sloshed along the sandy bay, we saw no such holes. At all. I was beginning to look the fibber. My mother in law suggested we just start raking.

So we raked a little in the sandy tide pools and pop! up came a clam. We laughed at our luck but then pop! pop! pop! we scored more and more. Within 15 minutes we'd drawn a small crowd and the legal per day catch limit. This was definitely the easiest clam digging I'd ever done.

As you can see from the photo, these clams are quite large. They have a hard, textured shell and are technically called cockles. Before you steam, broil, slurp, or chowderize your cockles, be sure to soak them in an open container of fresh water for at least a couple hours or up to 12. Do not cover with a lid as the cockles need to be able to breath. Soaking them allows the excess sand to seep out before cooking. We skipped this step because we were so excited to eat them, but trust me, it's vital, we were eating some crunchy clams.

The recipe below is the simple way to enjoy clams. Serve with crusty bread, pasta, or hot cooked rice.

Fresh, steamed Oregon cockles

Steamed Oregon Cockles

20 cockles (or your favorite clam)
1 cup white wine (salted water or broth is fine, too)
1 clove garlic, smashed
1 TBL butter
salt & pepper to taste

After the cockles have soaked in an uncovered container of fresh water for at least 2 and up to 12 hours, rinse and set aside.

In a large pot, add wine and and garlic over medium high heat. As soon as wine begins to boil, add cockles to the pot and cover. Be sure not to crowd the cockles. It helps to have a glass lid so you know when the shells have opened.

Steam for 3-5 minutes or until shells have opened wide. Discard any that do not open. Serve with the wine/butter mixture and add salt and pepper to taste. Enjoy!


Tuesday, January 1, 2013

Dear 2012,



The thing I most want to do in this moment is make a giant list of all the wrong that occurred in the year  of our Lord 2012. I want to wallow in it, highlight it, point out how unfair everything that ever happened in 2012 ever was. I want you to feel sorry for me. I want to feel sorry for myself. For not being skinnier, for not being in my 20s, for not becoming a famous blogger, for never seeming to do the things I really really really want to do. For failing to do everything perfectly, including choosing the right career and keeping an impeccable garden. I realize while writing this that my greatest sin, in my own mind, it not achieving perfection.

Because there's the times that I do those things that I really really really want to do. And those wonderful things get covered up by clouds of self doubt, by some need to tell myself, hey you really ought to have done better. I'm always raining on my own damn parade. Truth is, the failures and unexpected twists that have made up this past year are the very things that have gotten me through it.

This year, I really really really wanted to know what it felt like to live in New York. You know, the glam, the hustle and bustle, the opportunities. So I just did that, went to New York and acted like I lived there for a few weeks. And it worked, I totally felt like I did live there. Nothing glamorous happened save for a dirty martini at sunset atop the Met. Except that everything glamorous did happen including a rained out Shakespeare in the park performance, dollar oysters around every corner, art appreciation lessons from a stranger at the Brooklyn museum, frog legs at Coney Island, matinee ballet amid fur clad seniors, and standing-room only Mets baseball. In New York, the glamour is in the grit.

After visiting Ellis Island, whose museum on American immigration is truly inspirational, I did a quick search on their website just to see if there were any relatives who'd passed through. Without much searching at all, I found a record from 1922 of my grandfather returning to the US from Turkey. The document indicated he was in Constantinople on business.

My grandfather died when my father was small, so I never knew him and neither did he. We knew next to nothing about the man. Maybe because my grandmother was too devastated to talk about him, or maybe because she didn't know him well herself. We will never know. But staring at that computer screen in my friend's studio apartment in Manhattan suddenly brought the man to life. Next to his name on the Ellis Island manifest document was a short description of his trip length and purpose, as well as his date of birth and an address in Brooklyn, New York. Now, we'd known he'd been born somewhere in New York, but we didn't know anything about his childhood or young adult life. For the first time in my life I needed to know everything there was to know about this man.

I stayed up all night and spent the next few days feverishly researching documents and family trees, pouring over census records and Ancestry.com. Meanwhile, my friend helped me find a long-term rental apartment in Brooklyn, steps from Prospect Park. I lugged my possessions up seven flights of the stone, World War II era building and into my new digs on the well-heated top floor apartment with a view of the neighbor's window across the breezeway and my very own rusted fire-escape. This was definitely the ideal New York living I'd been striving for. After settling in a bit, I took a walk to orient myself to the nearest subway stops, grocery stores and outrageously bad coffee shops I would learn to love in the weeks to come. And there it was, under shady sidewalk trees, lined on both sides with iconic brownstones behind wrought-iron fences, Greene Ave. The street my grandfather had listed as his address in 1922.

I laughed at serendipity and hung a left, admiring the homes and tiny flower gardens, looking for #1622. These brownstones are definitely pre-1922, I thought, his house is certainly still standing. As I passed #34 and #35, it occurred to me that 100 degrees was not ideal conditions for such a long walk. It was good enough in that moment to simply walk where he walked, to exist where he existed.

Turns out #1622 no longer stands. But in the weeks that followed, I found much more than an old brownstone. My obsessive family research led me to my grandfather's siblings (who we never knew about) and their children and their children. I looked one of them up in the old-fashioned Yellow Pages and called the number. And she answered. Without much explaining at all she knew who I was and on my very last day in New York I got to meet her, at Grand Central station, amid the definition of hustle and bustle.

Just like that my father, who never had an uncle or aunt or any family at all, had a cousin. And I, who'd imagined my summer wistfully drinking cocktails at jazz bars while writing poetry on napkins, had discovered that I didn't need to know what it was like to live in New York, I was freaking from there.

In the end I ought to have done a lot more than I did in 2012. The year, as a whole, was far from perfect. Exactly where it should be.


Sunday, December 2, 2012

Potluck All-Stars


The holiday season is teeming with potlucks. From work celebrations, to Christmas parties, to family gatherings my calendar is full of them.

My first tip is to plan ahead. Look at your calendar right now and next to the potluck event, jot down what you're thinking of bringing. This way you'll have a chance of remembering this when you do the grocery shopping that week instead of scrambling to throw something together a half hour before the potluck. Which is in the real world, what I ALWAYS do.

This year is going to be different! I am planning ahead people. Below are my potluck go-tos. Most require minimal prep, but if they are more in-depth, I'll be sure to warn you. I'm going to put them in order of difficulty/time involved to prepare.

Have fun this holiday season and remember, eat something before you dive right into the spiked punch. Oh and never eat the booze soaked fruit. Never.

Easiest Peanut Butter Candy Ever

Easy Potluck Ideas (as in, I'd trust my husband to make it if I'm running late. None of these require cooking and can be thrown together in less than 30 minutes)

"Costco" Style Broccoli Salad
Pink Slaw
Magic Bean Salad
Easiest Peanut Butter Candy Ever

Fig and Goat Cheese Bruschetta

Mostly Easy Potluck Ideas (as in, you need to cook these ones, but should not take more than 1 hour)

Fig and Goat Cheese Bruschetta
Southwestern Meatballs with Creamy Cilantro Dipping Sauce
Positive Self-Talk Potato Salad
Don's Grilled Sweet Potatoes (scroll to bottom of link)
No-Carb Lasagna
Steamer Clams
Avocado Pie

Pineapple Upside Down Cake

Kinda-Difficult Potluck Ideas (as in, you may need to prepare these the day ahead but are great if you want to wow the crowd)

Savory Pumpkin Pie
Pineapple Upside Down Cake
Coffee Brigadeiros
Homemade Butterfingers
Limoncello (this one needs a couple weeks prep, be sure to read the recipe first!)

Homemade Butterfingers


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