tag:blogger.com,1999:blog-83891909541193055742024-03-05T13:13:20.042-10:00Maui Fresh ChefMaui Fresh Chef is all about the culinary journey! Fresh gourmet food ideas and fun food experiences at your fingertips. Come celebrate with me. Come to my website and check out the photos, recipes, cooking tips and more. We offer Personal Chef Services and Classes on Maui, Hawaii.Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-8389190954119305574.post-21717519947800801712009-09-19T14:14:00.011-10:002009-09-19T14:41:18.085-10:00Farmer's Market Excitement<div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKi5mLoPIMM76Hwdr4Ld-RGYQfDRCtF2rK1OLM-OfPUlv-QfzVJXWLB58ZjrlPGoBd20HbdpO4WdyNWeZy1U2b0yMuZH-E6CmIGkflg44CBXoFFvRc0OY1THPnZ7UIKO0XpZVBjZqmFQ/s1600-h/IMG_6121_edited.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 131px; FLOAT: right; HEIGHT: 172px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383338160165583074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKi5mLoPIMM76Hwdr4Ld-RGYQfDRCtF2rK1OLM-OfPUlv-QfzVJXWLB58ZjrlPGoBd20HbdpO4WdyNWeZy1U2b0yMuZH-E6CmIGkflg44CBXoFFvRc0OY1THPnZ7UIKO0XpZVBjZqmFQ/s200/IMG_6121_edited.jpg" /></span></a> <div><span style="font-family:arial;">DAZZLING ARRAY OF FRUIT AND VEGETABLES</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoFUidFG1VDIDdq0jPSCzelzaNqcAIKbMBj9VNpbfhMnlTRLwFmYEsLzpgYubRWgQLgJ-nQhGK47bwoEfZFj5HC9VZx-lpLmNZpXDbMPvUF-MxKnLkaqd61v4a5R3W_EnFOtYmLPZLd0/s1600-h/IMG_6025.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 110px; FLOAT: left; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383339007534412210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoFUidFG1VDIDdq0jPSCzelzaNqcAIKbMBj9VNpbfhMnlTRLwFmYEsLzpgYubRWgQLgJ-nQhGK47bwoEfZFj5HC9VZx-lpLmNZpXDbMPvUF-MxKnLkaqd61v4a5R3W_EnFOtYmLPZLd0/s200/IMG_6025.jpg" /></span></a><br /><span style="font-family:arial;">I had to do a lot of shopping for this week and I was so looking forward to my visit to the farmer's market this morning. I really was looking forward to shopping and seeing what I was going to find. I was not only delighted but surprised at the wide variety I was able to get today. I really like that I am committed to my Saturday journey to the market, because I discover such amazing things each week. I learn something new and I try to go in without expectation and that makes it so much fun!</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">I decided to do a photo shoot of the wide variety of produce I got today. I got ever</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmhj4rtlnJ5biKFph3JDNMhxtGyph8_NTeVxnF7K6sr0_vBeZycPy0NguMvPvFzMD7HZTlaJtJuFFM-Y4rjJ22nfMF0avl8aE24ZLXo1VWTan5Q7OhxF8TU2cQYauZuBIo6yBJfeDfWM/s1600-h/IMG_6037.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 161px; FLOAT: right; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383342009598208738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmhj4rtlnJ5biKFph3JDNMhxtGyph8_NTeVxnF7K6sr0_vBeZycPy0NguMvPvFzMD7HZTlaJtJuFFM-Y4rjJ22nfMF0avl8aE24ZLXo1VWTan5Q7OhxF8TU2cQYauZuBIo6yBJfeDfWM/s200/IMG_6037.jpg" /></span></a><span style="font-family:arial;">ything from Rambutan (red furry outside and white chewy inside), Tahitian passion fruit (bright orange outside, edible inside), Star Apple Fruit (inside looks like a st</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mBSfPZ5PXP7LQunrexseriHeMbfhiR34GPgHinYahfvYNeo5mMnm7VW2Sf_2AVuotnyuta5S500COw_IC9lUWnK8ltyrT-9vnKz11v0rCeOZVmaR-XUflf9NP_PXcoaKGzfDRWq0u-w/s1600-h/IMG_6194_edited.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 116px; FLOAT: left; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383337746768815170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mBSfPZ5PXP7LQunrexseriHeMbfhiR34GPgHinYahfvYNeo5mMnm7VW2Sf_2AVuotnyuta5S500COw_IC9lUWnK8ltyrT-9vnKz11v0rCeOZVmaR-XUflf9NP_PXcoaKGzfDRWq0u-w/s200/IMG_6194_edited.jpg" /></span></a><span style="font-family:arial;">ar), guava, Dinosaur Kale (exterior looks ancient), organic papaya, juicy tomatoes, local strawberries, huge avocadoes, Japanese cucumbers, fresh white corn, sweet Maui Onions, apple bananas and Thai Basil, Sweet Basil and young ginger.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bZd6aA95MvdLHr-TOVKTV_-Ue8m78kObEPYzAP9A3BWwcwRBtW1SkFcLhl4cyqY7RgSEPgjH2ojUT43-js7tR4zRDm2jXKZDu_MgJUqZ3Q_ZaR1sRwwp-FfXyIHicF21XZ0KxSaXuyI/s1600-h/IMG_6058.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 117px; FLOAT: left; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383341518245229282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bZd6aA95MvdLHr-TOVKTV_-Ue8m78kObEPYzAP9A3BWwcwRBtW1SkFcLhl4cyqY7RgSEPgjH2ojUT43-js7tR4zRDm2jXKZDu_MgJUqZ3Q_ZaR1sRwwp-FfXyIHicF21XZ0KxSaXuyI/s200/IMG_6058.jpg" /></span></a><br /><div><span style="font-family:arial;">I was like a kid in a candy store. I had SOOOOO much fun. I had as much fun returning from my shopp</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y96TkvrRFOQ8g0XoaZTZ8gtiv814cND9W17XRwRVOIaM_jLuPp9jCODpo01AXAzQFxAE-LBE6GM8EhquhudLKRKkEm2HoP-cvosk_WOqGm1QJUaXBxQURa4IH6hLLFk0GmMHzrW7Ylw/s1600-h/IMG_6174_edited.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 145px; FLOAT: right; HEIGHT: 96px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383339503136544210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2y96TkvrRFOQ8g0XoaZTZ8gtiv814cND9W17XRwRVOIaM_jLuPp9jCODpo01AXAzQFxAE-LBE6GM8EhquhudLKRKkEm2HoP-cvosk_WOqGm1QJUaXBxQURa4IH6hLLFk0GmMHzrW7Ylw/s200/IMG_6174_edited.jpg" /></span></a><span style="font-family:arial;">ing spree and looking at my loot. I had to take photos of this amazing display. I feel so abundant and grateful to have access to such incredible fresh produce. </span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">What I know for sure is that my creativity increases when I see what nature has produced. It's amazing that there is such a vastness in the world we live in. I love the fact that the colors of nature are so vibrant and make me feel alive. Yes, I feel more alive with fruits and vegetables in my life! And I feel grateful for the farmer's and sellers that are dedicated and show up each week to provide us with their labor of love.</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">Now I get to delve into this amazing selection and create dishes that are bold, unique, colorful and freshness oozes from each bite. </span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">Always Fresh, Always Delicious, Always with Aloha...</span></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-84194384043042142432009-09-09T05:36:00.009-10:002009-09-09T14:04:07.217-10:00Salads and Dressings<div><div><div><span style="font-family:arial;">Lots of people don't like salads and "salads" get a bad rap. I think it's because they think of head lettuce and a slice of cucumber or tough tomato set on top.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Times have changed. I recently was reading in a cookbook on Mediterranean cuisine how one chef years ago was one</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEnMXYv6R-xkCfzud1jnEqu2ZFGafM58q6dzbvFWN1jJ4BPzzu4-Y5fq2CpURTk_ND4sEsnaSJlRhpKx5SgSqcoIs_YZxwR4a_kzZFHsm369bvPZf9ajy2tXM9fStj_lAW4AP_cSI8JE/s1600-h/IMG_4553.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 173px; FLOAT: left; HEIGHT: 124px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379620435914355026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEnMXYv6R-xkCfzud1jnEqu2ZFGafM58q6dzbvFWN1jJ4BPzzu4-Y5fq2CpURTk_ND4sEsnaSJlRhpKx5SgSqcoIs_YZxwR4a_kzZFHsm369bvPZf9ajy2tXM9fStj_lAW4AP_cSI8JE/s200/IMG_4553.jpg" /></span></a><span style="font-family:arial;"> of the leading advocates of bringing fancy greens to our tables. Think about it, how many years ago would never have heard of "baby field greens" or "mache" or "arugula?" It is interesting because when I was at O'o Farm the farm manager was explaining how the chefs in the restaurant demand the really pretty stuff, such as watermelon radishes and baby beets and a </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRAlO9ISE0AuppGYa7tbK9HNB3S48-T5URgkA8MgYQpDwmZLdsgMecsC1BwhVd1LUEc5KHvuKXO7mdj_3J4j29MqDY6bPI6X4h4sARscmSbHHPgbQTF2dF2lyRDqqm-agm9RM3K7zY7g/s1600-h/IMG_4503.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 158px; FLOAT: right; HEIGHT: 123px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379619994049711026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRAlO9ISE0AuppGYa7tbK9HNB3S48-T5URgkA8MgYQpDwmZLdsgMecsC1BwhVd1LUEc5KHvuKXO7mdj_3J4j29MqDY6bPI6X4h4sARscmSbHHPgbQTF2dF2lyRDqqm-agm9RM3K7zY7g/s200/IMG_4503.jpg" /></span></a><span style="font-family:arial;">wide variety of vegetables that aren't normally seen in your everyday supermarket. And then he said that they are finally getting more supply that they can use, and perhaps that's how a new vegetable variety gets introduced to the mainstream, and then people want it. I do know how excited I get when I go to the farmer's market and I discover something new such as New Zealand spinach or rainbow swiss chard, I just want more of it.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">Times have changed. And when you think of the array of availability wherever you are in the country it's simply amazing. Here on Maui it's a blessing to have Costco because we get a variety of produce that doesn't grow here on Maui (blueberries, raspberries, figs) at reasonable costs. And also organic produce (baby field greens, carrots, spinach) that we also could never buy in such quantities at the price. </span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">Back to salads. I grew up in an Italian household a</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP89Pj_3cskK__iX60T369f1IIoboBMAeODMH0uaBbe7h6b1WlCTUP0Fj2plk8aAtxBZyJCr4nVzEl4Q94Y5JdIzH89UAMXdJwMJ9Ipi_ZMu91WPi1iwcVNdKil8JaEMD0wM5R2cZcsoY/s1600-h/IMG_8940.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 134px; FLOAT: left; HEIGHT: 107px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379620952052832210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP89Pj_3cskK__iX60T369f1IIoboBMAeODMH0uaBbe7h6b1WlCTUP0Fj2plk8aAtxBZyJCr4nVzEl4Q94Y5JdIzH89UAMXdJwMJ9Ipi_ZMu91WPi1iwcVNdKil8JaEMD0wM5R2cZcsoY/s200/IMG_8940.jpg" /></span></a><span style="font-family:arial;">nd my mother loved salads and at my grandmot</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfFgFskwCsBvWN9fOfw7YKsdiAnVOcS5a8hukb-8oOFl04iZE7Hz8c-bmS5vOpRcDGUmQpdkIYmqvxYmNIF99R_wgfjHu325hkyAPKJ-ux2ukOFMDzfGNWUHKCxdfh7VqPZqmruLB5pE/s1600-h/IMG_1109.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 141px; FLOAT: left; HEIGHT: 111px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379621319794214786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqfFgFskwCsBvWN9fOfw7YKsdiAnVOcS5a8hukb-8oOFl04iZE7Hz8c-bmS5vOpRcDGUmQpdkIYmqvxYmNIF99R_wgfjHu325hkyAPKJ-ux2ukOFMDzfGNWUHKCxdfh7VqPZqmruLB5pE/s200/IMG_1109.jpg" /></span></a><span style="font-family:arial;">her's house she always served an Italian salad of romaine lettuce, escarole, tomatoes, cucumbers and a great red wine vinegar and olive oil. However, it was a great salad because it had those nice crunchy greens. I started getting creative and added the extras of carrots and nuts and other veggies.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">For me I call a salad anything that consists of vegetables with some kind of dressing. Marinated vegetables are salads. And of course even a main course salad with fish and a hardboiled egg and lots of veggies is a salad. Being creative with salads keeps people wanting to eat a salad. </span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">I was recently requested to make a papaya seed dressing. I did a little research and discovered it consisted of rice wine vinegar and honey! I made a few adjustments and it got rave reviews! The recipe follows.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">I also make dressings where I use orange juice to sweeten it up. I try to use less oil. Another trick to thicken it a little is add dijon mustard.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">For my sesame dressings I add sesame oil and sesame seeds blended. Again, for a little sweetener I would add honey.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div></div><div><div><span style="font-family:arial;">Papaya Seed Dressing</span></div><div><span style="font-family:arial;">INGREDIENTS</span></div><div><span style="font-family:arial;">1/2 c. sugar</span></div><div><span style="font-family:arial;">1/4 c. honey</span></div><div><span style="font-family:arial;">1/4 c. mashed papaya</span></div><div><span style="font-family:arial;">1 tbls. dry mustard</span></div><div><span style="font-family:arial;">1 tbls. dijon mustard</span></div><div><span style="font-family:arial;">1/2 c. rice vinegar</span></div><div><span style="font-family:arial;">1/2 c. orange champagne vinegar</span></div><div><span style="font-family:arial;">1 tbls. sea salt</span></div><div><span style="font-family:arial;">3/4 cup olive oil</span></div><div><span style="font-family:arial;">3/4 c. papaya seed</span></div><div><span style="font-family:arial;">2 small sweet onions</span></div><div><span style="font-family:arial;"></span> </div><div><span style="font-family:arial;">PREPARATION</span></div><div><span style="font-family:arial;">In a blender or food processor blend the sugar, the honey, papaya, mustards, vinegards and salt until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onionand the papaya seed and blend the dressing until the papaya seeds are the consistency of ground pepper. Dressing keeps covered and chilled for 2 weeks.<br /></span></div><div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-66886442688462029782009-09-06T12:43:00.012-10:002009-09-06T13:06:37.768-10:00Dishes that Are Puzzling Good<span style="font-family:arial;">Do you know the feeling when you eat something new or different and you really want that flavor profile again? There are certain items that most people never make at home and they either are bought in a store or eaten at a restaurant. I usually go on a mad quest to figure out how to make some of those dishes. It could be a simple side dish or even a main dish, but it's something I have to know how to make so I can have it when I want it.</span><br /><br /><span style="font-family:arial;">Namasu and pickled ginger are 2 of those items that I really wanted to know how to make. And they are so simple! What is namasu? Namasu is a Japanese pickled dish consisting of thinly sliced vegetables or vegetables and seafood, marinated in rice vinegar and sugar for several hours and can be stored for longer.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZX93HVH4ug7cwYn5ErBzbDeGiJXNun4TaUuHOMrIHOSUbmh0n-s7wiYHS-NiESWxnZzqjWuTrUiy-8gSWISELrGbn5mJdiQ589VIRaxli8ORY7Qqu_axupp4k2WQboxh1l3P1-a4Mtk/s1600-h/IMG_5642.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 147px; FLOAT: right; HEIGHT: 107px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378489459074901810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZX93HVH4ug7cwYn5ErBzbDeGiJXNun4TaUuHOMrIHOSUbmh0n-s7wiYHS-NiESWxnZzqjWuTrUiy-8gSWISELrGbn5mJdiQ589VIRaxli8ORY7Qqu_axupp4k2WQboxh1l3P1-a4Mtk/s200/IMG_5642.jpg" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wc4BAUt-Dl-HWAZFyhLa2wWn40n6RqyAJf-pYjfkA3zI4_8t9m0F5B1T0WLTLv3UuBmuFMc8F7KxUydPTK4tVhBWH4UFxYoP0Oz2Yq7X_6_HLrkRTRvhINOn5s1jZposRR7L2lSrLa4/s1600-h/IMG_5625.jpg"><span style="font-family:arial;"></span></a><br /><span style="font-family:arial;">You usually find it as a pickled cucumber side dish at a Japanese restaurant. I found some really fresh Japanese cucumbers at the farmer's market on Saturday (these are the thinner ones with less seed) and decided to make my version of namasu so I could eat it as a healthy side dish </span><span style="font-family:arial;">when I got the craving.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:arial;">INGREDIENTS:</span><br /><span style="font-family:arial;">4 med. Japanese Cucumbers (washed, with </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wc4BAUt-Dl-HWAZFyhLa2wWn40n6RqyAJf-pYjfkA3zI4_8t9m0F5B1T0WLTLv3UuBmuFMc8F7KxUydPTK4tVhBWH4UFxYoP0Oz2Yq7X_6_HLrkRTRvhINOn5s1jZposRR7L2lSrLa4/s1600-h/IMG_5625.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 129px; FLOAT: left; HEIGHT: 110px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378489075236667026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-wc4BAUt-Dl-HWAZFyhLa2wWn40n6RqyAJf-pYjfkA3zI4_8t9m0F5B1T0WLTLv3UuBmuFMc8F7KxUydPTK4tVhBWH4UFxYoP0Oz2Yq7X_6_HLrkRTRvhINOn5s1jZposRR7L2lSrLa4/s200/IMG_5625.jpg" /></span></a><span style="font-family:arial;">peel on)...note, the ones I used were med. size and not the huge ones</span><br /><span style="font-family:arial;">1 tbls. Sea Salt</span><br /><span style="font-family:arial;">1/4 Pickling Juice from Pickled Ginger (store bought or homemade, see recipe below)</span><br /><span style="font-family:arial;">1/4 c. Sugar</span><br /><span style="font-family:arial;">1/4 c. Rice Vinegar</span><br /><span style="font-family:arial;">1/4 large red onion finely sliced</span><br /><span style="font-family:arial;">1 large carrot cut in very thin 2 inch matchstick pieces</span><br /><span style="font-family:arial;">1/4 c. finely chopped pickled ginger</span><br /><br /><span style="font-family:arial;">DIRECTIONS:</span><br /><span style="font-family:arial;">Wash and dry cucumbers, do not peel. Finely slice the Japanese Cucumbers with a sharp knife or in a food processor or other slicing device. Put cucumbers in large bowl and sprinkle sea salt on top. Allow to sit for 20 min. so that the liquid is extracted from cucumbers. Drain. Blot dry.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">While cucumbers are sitting in sea salt mix the ginger juice, rice vinegar and sugar, mix well. Add the sliced<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvdDu8XXhS2J7UCIgNnNNXExIhBpoWcdiFyCJhFaosGPAfqQZ0BehYp6_s99SeHsYo7a1g8gPHNT_GjOAgPLvtxgsvTjGTubz39dQ0ndGCCwN-YSz7SZBVQGgkVqK3wrtmZmNHj88PPs/s1600-h/IMG_5649.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 97px; FLOAT: left; HEIGHT: 132px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378489845916574258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvdDu8XXhS2J7UCIgNnNNXExIhBpoWcdiFyCJhFaosGPAfqQZ0BehYp6_s99SeHsYo7a1g8gPHNT_GjOAgPLvtxgsvTjGTubz39dQ0ndGCCwN-YSz7SZBVQGgkVqK3wrtmZmNHj88PPs/s200/IMG_5649.jpg" /></span></a> onion, sliced carrots and pickled ginger. When the cucumbers are ready add them to the mixture.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:arial;">Allow to sit for several hours before using. These can last for a couple of weeks in the refrigerator. I store in a</span><span style="font-family:arial;"> tightly sealed canning jar. Serve with fish, top on salads, eat as a side dish with wraps and sandwiches. Enjoy.</span><br /><span style="font-family:Arial;">___________________</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Here's the recipe for pickled ginger. Please note that there is a difference in the TYPE of ginger you use for this. I discovered that young ginger is what is used for the sushi type of ginger that most people are accustomed to eating. I also thought that the pink coloring was an additive (read the ingredients if you buy pre-packaged). I was pleasantly surprised when I discovered that young ginger when it is very fresh turns naturally pink after pickling in rice vinegar and sugar. I found that the freshness of my homemade version unbeatable and the taste absolutely invigorating. I'm a ginger fan, so of course I was excited to be able to make my own.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Here's a great lin</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5fpX123v_Lvlq8ZD1EL0kYN2MXH6x0aw40c1z_O8bU89uEbMme-pdZ6Vf2DD42dekzeIn5a5gY2WZEEhyphenhyphengenwxBrQL2qJHKUrCnS2vTaakT7JAnIM2KkVZ4BalwU_pTJmimYOGT6Me0/s1600-h/IMG_5630.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 137px; FLOAT: left; HEIGHT: 108px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378489258617335922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5fpX123v_Lvlq8ZD1EL0kYN2MXH6x0aw40c1z_O8bU89uEbMme-pdZ6Vf2DD42dekzeIn5a5gY2WZEEhyphenhyphengenwxBrQL2qJHKUrCnS2vTaakT7JAnIM2KkVZ4BalwU_pTJmimYOGT6Me0/s200/IMG_5630.jpg" /></span></a><span style="font-family:arial;">k for everything you want to know about ginger:</span><br /><a href="http://www.theepicentre.com/Spices.ginger.html"><span style="font-family:arial;">http://www.theepicentre.com/Spices.ginger.html</span></a><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">PICKLED GINGER INGREDIENTS:</span><br /><span style="font-family:arial;">1 lb. fresh young ginger</span><br /><span style="font-family:arial;">2 tsp. sea salt</span><br /><span style="font-family:arial;">1 1/2 c. rice vinegar</span><br /><span style="font-family:arial;">1 c. sugar</span><br /><span style="font-family:arial;">DIRECTIONS:</span><br /><span style="font-family:arial;">Wash young ginger and gently rub skin off. Thinkly slice ginger. You will need a very sharp knife or you can use the th</span><span style="font-family:arial;">innest blade on your food processor or slicing device. Put salt on ginger and allow to sit for 1 hour. Allow water and juices to extract. Drain and blot dry. P<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2DPxviYjw9W-IRMQ9TJJRYKaLVqfDT3mbr10CEDuz4Fn6DtkmnHdXadkNTS2-FGr0E15GLJyDAjF5-5ScmAN652J_w2Bg_25_mDgTDUKSLfYHnYv9rfPzCpM6yonRR_iI2dIKWOdr9k/s1600-h/IMG_5635.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 146px; FLOAT: left; HEIGHT: 106px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378489644142181730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2DPxviYjw9W-IRMQ9TJJRYKaLVqfDT3mbr10CEDuz4Fn6DtkmnHdXadkNTS2-FGr0E15GLJyDAjF5-5ScmAN652J_w2Bg_25_mDgTDUKSLfYHnYv9rfPzCpM6yonRR_iI2dIKWOdr9k/s200/IMG_5635.jpg" /></span></a>ut the ginger in a sterilized jar or container.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:arial;">In a saucepan boil sugar and vinegar. Allow to come to a boil. Pour hot mixture over ginger slices. Allow to cool. Cover and refrigerate. NOTE: the freshest young ginger will anturally turn light pink. Serve as a condiment with sushi, fish, rice dishes or any time you want to cleanse your palate. Stores for months in the refrigerator.</span><br /><span style="font-family:arial;">Explore, create and invigorate through your taste buds as you take yourself on your own culinary journey!<br /></span>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-23083954323836282009-08-31T14:26:00.009-10:002009-08-31T15:04:38.981-10:00Seasonal Ingredients<span style="font-family:arial;">The more frequently I shop and go to the farmer's market the more inspired I am to cook what's in season and what's freshest. And the more I learn about seasons! I know, I know, I'm on Maui and everything is fresh, but it wasn't always that easily available. Only recently have some of the large supermarket chains such as Safeway started offering Island Fresh produce. And some of the produce in the supermarkets did not necessarily always look like it was even still edible, the markets are doing remarkably better nowadays. </span><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;">I am so happy to have discovered things like red swiss chard, baby bok choy or jicama and purple sweet potatoes. R<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4xGb03iFSdxIHTRtS__kqqIzBS9881I0Qa5aQ94CqVWD7620_CSyqwrEAeJCf_D64Jiv4nXkIZlWjnKWt_iZJP74s8vhFW_9djI0vhGKAUhbqYUia2vJwZCozEHBOvoQ1YvvxraJd-g/s1600-h/IMG_6007.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 130px; FLOAT: left; HEIGHT: 181px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376296585187423618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4xGb03iFSdxIHTRtS__kqqIzBS9881I0Qa5aQ94CqVWD7620_CSyqwrEAeJCf_D64Jiv4nXkIZlWjnKWt_iZJP74s8vhFW_9djI0vhGKAUhbqYUia2vJwZCozEHBOvoQ1YvvxraJd-g/s200/IMG_6007.jpg" /></a>ed Swiss chard has the lar</span><span style="font-family:arial;">gest green leaves and a wonderful stem that is similar to beet greens. I love <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-aP3aytXdw-nBnA9xVnOel9iFcP4s23YosVo0aTsn6Vvqb6DQoaBhWDVx2ciy6EIZSIaEls-_2WqKx6W__W8y_dHAhKBhbUmVBqn6lPQjxF1H-N5CMuTI3li88XCFVw2LpqKvQajJMA/s1600-h/IMG_8612.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 108px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5376294213614742642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-aP3aytXdw-nBnA9xVnOel9iFcP4s23YosVo0aTsn6Vvqb6DQoaBhWDVx2ciy6EIZSIaEls-_2WqKx6W__W8y_dHAhKBhbUmVBqn6lPQjxF1H-N5CMuTI3li88XCFVw2LpqKvQajJMA/s200/IMG_8612.jpg" /></span></a>when I can get fresh sugar snap peas or chinese pea pods. And here on Maui getting fresh Kula corn year round is pretty amazing. </span><br /><br /><span style="font-family:arial;">Yet, it is easy to overlook certain vegetables that look intimidating. I know that there are a variety of vegetables at the market, all kinds of leafy greens and other things that I will not even try. Why? I don't have a way to cook them. </span><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;">So, when I finally decide to try something new I have to come up with a recipe. Sure, it's easier to find something to do with swiss chard. However, I will admit, it took many many months before I bought this vegetable. Why? My mother would never buy it and so I just avoided it. Habit I suppose. I love it. I cut it chiffonade style (See Below) and quickly saute and add lemon and sea salt and serve under fresh fish or with chicken. It's fabulous and colorful and cheaper than spinach.</span><br /><br /><br /><div><em><span style="font-family:arial;">Chiffonade is a cooking technique in which herbs or leafy green vegetabels are cut into long, thin strips. This is generally acomplished by stacking leaves, rolling them tihgtly, then cutting across the rolled leaves with a shar knife, producing fine ribbons.</span></em></div><div><span style="font-family:arial;">-Wikipedia</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Instead of using white potatoes for mashed potatoes try purple ones. And since purple potatoes go well with coconut milk I use that instead of milk or cream. Purple potatoes are firmer and starchier so they take a little longer to cook.</span> </div><div> </div><div></div><div><span style="font-family:arial;">It is easier to go for what you are used to and what you are familiar with. However, if you open your eyes you will discover amazing varieties of vegetables and other ingredients that were always there but you never noticed. It's fun to open your eyes and discover. </span></div><div><span style="font-family:arial;"><br /> </div></span><div><span style="font-family:arial;">And remember, when you get seasonal ingredients they are more abundant and cheaper. Use what is available and eat fresh. It's fun to try something new and good for you too!</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Always Fresh, Always Delicious, Always with Aloha!</span></div><div></div><div></div><div> </div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-15580550503249725202009-08-27T08:42:00.007-10:002009-08-27T09:27:37.830-10:00Cinnamon<span style="font-family:arial;">I know that most people love cinnamon but I think that it is underused in most recipes. Most <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBQH5wu27RZ3-nINeKi_rkaUyJ_Yl3vCXTFaSG8kmDX4x16tXEMXFu3g0wjR55wg5H1FIx5BvekpUdwTnw29emAC_Sop1Q26kFvkdNiX7qn4ZWM-b7eIO7EHPeGVhgIDZWFOx9rAHoaw/s1600-h/Cinnamon.jpg"><img id="BLOGGER_PHOTO_ID_5374726679054255890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBQH5wu27RZ3-nINeKi_rkaUyJ_Yl3vCXTFaSG8kmDX4x16tXEMXFu3g0wjR55wg5H1FIx5BvekpUdwTnw29emAC_Sop1Q26kFvkdNiX7qn4ZWM-b7eIO7EHPeGVhgIDZWFOx9rAHoaw/s200/Cinnamon.jpg" border="0" /></a>recipes call for maybe a teaspoon or even less. Forget it. I say add a tablespoon. I add it to as many recipes that make sense! For example, if I am making a pie crust with a gingersnap crust I add lots of extra cinnamon. If I am making applesauce you better believe that I am going to add more than a pinch. And I add it to baby carrots with honey and butter. You can get very creative and add it to salads such as waldorf or even carrot and apple salad. I know that I want the flavors to stand out. And cinnamon is good for you too! You can also use in savory meat dishes.</span> <div><div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Today, it’s widely known that cinnamon is harvested from the bark of tropical evergreen trees. There are two main varieties of the bark: Ceylon cinnamon and cassia. There is a very high oil content in cinnamon which produces a spice with a deep, red<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIlfd6aCE6hRobcOThO1MGMNgErtkv4SQkREgDg-MU2zTKr18dm09hwDb1konZQXTjUhVZvRvDxTmZuZmbDeOhIMveLRi8B7-tHNIj75GNUa2n4TfLCoeWSXMfYElwvfjfXFnuUNjukQ/s1600-h/cinnamon+tree.jpg"><img id="BLOGGER_PHOTO_ID_5374726755606605330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 143px; CURSOR: hand; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIlfd6aCE6hRobcOThO1MGMNgErtkv4SQkREgDg-MU2zTKr18dm09hwDb1konZQXTjUhVZvRvDxTmZuZmbDeOhIMveLRi8B7-tHNIj75GNUa2n4TfLCoeWSXMfYElwvfjfXFnuUNjukQ/s200/cinnamon+tree.jpg" border="0" /></a>dish-brown color, intense fragrance and sweet, red-hot-candy-like flavor. I know that my "red hot" candy craving is cured when I pour on the cinnamon. I even have been adding cinnamon to hot water and adding honey. If you ignite the branch of the cassia tree native to Vietnam it will spark, that's how high the oil concentration is.</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">A Canadian Magazine, Weekly World News (1995 article) on Cinnamon and Honey says:</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><em>WEIGHT LOSS:Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body, even though the person may eat a high calorie diet.</em></span></div><div><span style="font-family:arial;"><em></em></span></div><br /><div><span style="font-family:arial;"><em>IMMUNE SYSTEM:Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.</em></span></div><div><span style="font-family:arial;"><strong>END WEEKLY WORLD NEWS</strong></span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">I have been using Saigon Cinnamon from Costco that is amazingly intense, so different from the cinnamon that I have previously experienced. The intensity is remarkable and the flavor is distinct. It's about $4 for a 10.7 oz. container of ground cinnamon! Wow! Pour it on. And you know, even if they say use less, I say USE MORE! I am all about bringing out the distinctive flavors and really tasting what you use. You tend to eat less and have less cravings because you are more satisfied.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><strong>Cinnamon Cocnut Macaroon Crumble Recipe</strong><br />2 cups unsweetened shredded flaked coconut<br />2/3 cup all purpose unbleached flour<br />1/2 cup (packed) golden brown sugar<br />1/4 cup honey or maple syrup<br />3/4 teaspoon salt<br />2 tbls. ground cinnamon<br />4 1/2 tablespoons chilled unsalted butter, diced (to make vegan use coconut oil, a little <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOivHRlNUxDG18u4OPzwNrscGcJV3ST4a_Osa8OZRiVTsPcahpUYr52UHzSuYHlcGPub_buLkQO9X0XxvXUkXyVVTAv1VWooISt8oJglqPeJdbc3TFPQiA8oQxwwzxdq4gHUsgjfPcskE/s1600-h/IMG_2070_edited.jpg"><img id="BLOGGER_PHOTO_ID_5374726904353972594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 137px; CURSOR: hand; HEIGHT: 125px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOivHRlNUxDG18u4OPzwNrscGcJV3ST4a_Osa8OZRiVTsPcahpUYr52UHzSuYHlcGPub_buLkQO9X0XxvXUkXyVVTAv1VWooISt8oJglqPeJdbc3TFPQiA8oQxwwzxdq4gHUsgjfPcskE/s200/IMG_2070_edited.jpg" border="0" /></a>less than 1/3 c.)<br />NOTE: you can also add ½ c. chopped pecans</span></div><div><br /><span style="font-family:arial;">For macaroon crumble:</span></div><div><span style="font-family:arial;">Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, sugar, salt, cinnamon and pecans in large bowl to combine. Using fingertips, rub butter or coconut oil into mixture until clumps form, add honey or maple syrup. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.<br /><br />NOTE: you can use this for ice cream, pudding toppings, layered parfaits, or for nibbling! Freeze and enjoy.</span> </div><div><br /> </div><div></div><div> </div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-45647915088008548352009-08-24T10:48:00.015-10:002009-08-24T16:08:16.071-10:00Risotto - Made Easy<span style="font-family:arial;">I love risotto. I love that it looks creamy and tastes creamy, but no milk or cream are used in this wonderfully versatile Italian dish. The key to making risotto is selecting the correct type of rice, otherwise you will not get the texture desired. Technique is important and once you know how to do it, you can multi-task and whip up fresh risotto in no time.</span><br /><div><div><div><div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:arial;">For me it doesn't take a lot of effort to stir and incorpore the liquid, as long as you only add enough liquid for it to absorb quickly, about 1/2 c. at a time. I use vegetable broth or chicken broth made from the remains of a roasted whole chicken. You have to keep on med-high heat and watch when the liquid absorbs so that you are prepared to add more and incorporate it quickly. Don't overstir.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">The other important aspect is to use olive oil and butter at the beginning to soften the chopped onion and garlic (if desired), sweat them out and do not brown. Then add the rice. Then the white wine, about 1/2 cup. You can add a little salt with the onion, but finish </span><span style="font-family:Arial;">seasoning at the end. I do add fresh chopped rosemary during the cooking.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">I keep adding the liquid and watch as the risotto absorbs. I don't like super wet risotto. The key is to be sure to not allow the rice to overc<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqfsprUVYYuBttEwi9n4N_9hv0WXqd6W9i5RlysutDxPUaJl2h8Glf9YXd7noGi09jOOZS-8In7ailv_YHrqGJ7qzl2HsnfHMuzvS4CenukfHMn26JrS37v6Bmw_g9mhEPZ38NXFUX8M/s1600-h/IMG_5373.jpg"><img id="BLOGGER_PHOTO_ID_5373639257013065090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqfsprUVYYuBttEwi9n4N_9hv0WXqd6W9i5RlysutDxPUaJl2h8Glf9YXd7noGi09jOOZS-8In7ailv_YHrqGJ7qzl2HsnfHMuzvS4CenukfHMn26JrS37v6Bmw_g9mhEPZ38NXFUX8M/s200/IMG_5373.jpg" border="0" /></a>ook so keep tasting periodically. You can salt and season just before it is done. And just before it is done remove from heat. At this point if you want to prepare ahead for fresh risotto with a meal immediately layer on a sheet pan. It will stop cooking. You can add cheese and extra wine when you heat ready to serve. The risotto will remain perfectly for adding roasted asparagus, garlic prawns, buttered mushrooms, etc...</span></div><div></div><div><span style="font-family:Arial;">When you are ready to serve prepare all of your ingredients (shrimp, mushrooms, etc...). Reheat or gently adding warm broth and a little wine <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngtdPfErEpkuuOxvCZJTvbJJudR_xIxIw0D3j80yN87Qzv7T45JjhRsF2VD6YgJ4xqI-RoRmusu5NArMuCFPBhk5znLTGzQ-ILXySr5asw_s5wFO_StcTQrVuMXNqEWk7Ly3f3Rw-79Y/s1600-h/IMG_7957.jpg"><img id="BLOGGER_PHOTO_ID_5373642754135775890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 140px; CURSOR: hand; HEIGHT: 108px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngtdPfErEpkuuOxvCZJTvbJJudR_xIxIw0D3j80yN87Qzv7T45JjhRsF2VD6YgJ4xqI-RoRmusu5NArMuCFPBhk5znLTGzQ-ILXySr5asw_s5wFO_StcTQrVuMXNqEWk7Ly3f3Rw-79Y/s200/IMG_7957.jpg" border="0" /></a>if desired. D<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlJcVHH-_XwZD8Fhau02Uq87GhFis5v3v2DfQ9Yxc7X_fYYHoays2mp_SUa_gh83vmvngeT4bDxphtUWJqIYxaUFHQYedWlY1fn7VlZYj4quu1dQtvY79OCGbMA-ysPXAEoPk5FmUwko/s1600-h/Photo+15.jpg"><img id="BLOGGER_PHOTO_ID_5373643236072051186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 168px; CURSOR: hand; HEIGHT: 109px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlJcVHH-_XwZD8Fhau02Uq87GhFis5v3v2DfQ9Yxc7X_fYYHoays2mp_SUa_gh83vmvngeT4bDxphtUWJqIYxaUFHQYedWlY1fn7VlZYj4quu1dQtvY79OCGbMA-ysPXAEoPk5FmUwko/s200/Photo+15.jpg" border="0" /></a>o not overstir. Remove<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr32Kc3teQgn8EOFqlASsnRLSMZ_jfPuhPvxqfAPWnGpzHAHiMNJWQajlkkDgKz3X5vjwH8ZhYQ7zhyphenhyphengn0b0REuJ5hAtFEr8DW4OG4BuUCwfaVBIB-clce7GqCxvMWhxTZhzLw8PxKhs/s1600-h/IMG_1297.jpg"><img id="BLOGGER_PHOTO_ID_5373642442730219794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 142px; CURSOR: hand; HEIGHT: 112px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr32Kc3teQgn8EOFqlASsnRLSMZ_jfPuhPvxqfAPWnGpzHAHiMNJWQajlkkDgKz3X5vjwH8ZhYQ7zhyphenhyphengn0b0REuJ5hAtFEr8DW4OG4BuUCwfaVBIB-clce7GqCxvMWhxTZhzLw8PxKhs/s200/IMG_1297.jpg" border="0" /></a> from heat, add grated Pecorino Romano, making the mixture very creamy. Add more butter if desired (I usually don't do this). Taste for seasoning, add more salt and pepper if necessary. </span><span style="font-family:Arial;">Add your ingredients: shrimp, mushrooms, asparagus, artichokes, corn, etc...these should all be prepared and pre-cooked before adding.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:arial;"><strong></strong></span></div><br /><div><span style="font-family:arial;"><strong>WIKIPEDIA SAYS THIS ABOUT RISOTTO:</strong></span></div><br /><div><span style="font-family:arial;">Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy. Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto (where Vialone Nano comes from), where rice paddies are abundant. It is one of the pillars of Milanese cuisine. To be correctly described as a risotto a dish needs to be made following the established process described below; otherwise the dish is a rice dish. The main feature of a risotto dish is the maintenance of starch at the end of cooking that binds the grains together as a cream.</span></div><br /><div><span style="font-family:arial;">A high-starch (amylopectin), low-amylose round medium grain rice is used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Carnaroli and Vialone Nano and to a lesser degree Arborio. Carnaroli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over the other. They have slightly different properties: for example Carnaroli is less likely to get overcooked than Vialone Nano, but the latter being smaller cooks faster and some say absorbs condiments better. Rice designations of Superfino, Semifino (varietie Maratelli) and fino refer to the size and shape (narrowness) of the grains, not the quality.<br /></span></div><br /><div><span style="font-family:arial;">Basic preparation<br />There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.<br /></span><a class="image" title="Grains of arborio rice" href="http://en.wikipedia.org/wiki/File:Reis_Arborio.JPG"></a><br /><a class="internal" title="Enlarge" href="http://en.wikipedia.org/wiki/File:Reis_Arborio.JPG"></a><span style="font-family:arial;">Grains of arborio rice<br />The rice is first cooked briefly in butter or olive oil to coat each grain in a film of fat, this is called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Tasting helps to indicate when the risotto is ready, a total time of about 17 minutes from when the wine evaporated. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese are whipped in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat but this requires fine judgment as to how much liquid will be absorbed by the rice while it waits.</span></div><div><br /><span style="font-family:arial;">Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all'onda ("wavy"). It should be served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.<br /><strong>END WIKIPEDIA</strong></span></div></div><br /><div><span style="font-family:arial;"><strong>ASPARAGUS SHRIMP RISOTTO RECIPE</strong></span></div><span style="font-family:arial;">by Ann-Marie</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73xyZhwn5iKoxUNIhxG1DtK12VmvZiNtbtb-tGZt8D8HpHarOxtJ73T41usvRyWqc6wxM5ovCO_y1EmrQz_-9u3qHy8znYRFwgeAyX6Rh8BjI6q6DwMFKhRN8CIjupq_RVsyLykwbtOI/s1600-h/IMG_5443.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5373640273436239858" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73xyZhwn5iKoxUNIhxG1DtK12VmvZiNtbtb-tGZt8D8HpHarOxtJ73T41usvRyWqc6wxM5ovCO_y1EmrQz_-9u3qHy8znYRFwgeAyX6Rh8BjI6q6DwMFKhRN8CIjupq_RVsyLykwbtOI/s200/IMG_5443.jpg" border="0" /></span></a><span style="font-family:arial;"><br /></span><div><span style="font-family:arial;"></span></div><div><span style="font-family:Arial;">Makes 6 large servings<br /><strong>BASIC RISOTTO INGREDIENTS<br /></strong>4-5 cups homemade or purchased chicken broth<br />2 cups water<br />1 cup onion, finely chopped<br />2 tablespoons extra virgin olive oil<br />2 tablespoons butter<br />1 1/2 cups Arborio rice<br />1/2 cup dry white wine<br />3/4 cup grated Pecorino Romano Cheese<br />2 tablespoons finely chopped rosemary<br />Sea Salt and Pepper to taste<br /><br />1 pound asparagus, trimmed and cut into 1-inch pieces<br />4 cloves finely chopped garlic<br />3-4 Tbls. Extra Virgin Olive Oil<br />Sea Salt<br /><br />3/4 pound medium shrimp, peeled and de-veined (about 14 shrimp)<br />4 cloves finely chopped garlic<br />2 tbls. butter<br />1 tbls. olive oil<br />Freshly squeezed lemon juice<br />________</span></div><div><span style="font-family:Arial;"><strong>Preparation for Roasting Asparagus</strong><br /><br />NOTE: I use Herbamare, a sea salt mixed with herbs, available at health food stores or other fresh food markets, available in the seasoning section.<br /><br />Preheat oven to 450˚. Prepare cookie sheet and brush with olive oil. Wash and dry asparagus. Trim tough ends. Cut into small 1 inch pieces. Toss in olive oil to cover and toss with chopped fresh garlic. Sprinkle with sea salt. Spread evenly onto a lightly oiled cookie sheet. It should be a single layer. Put cookie sheet in oven. These should be done in about 10-min. Periodically watch that the asparagus are not browning too quickly. They should be tender yet not over-cooked. Remove from oven and set aside.<br /><br /><strong>PREPARING GARLIC SHRIMP<br /></strong>In a large sauté pan heat oil, butter and garlic. Make sure pan is very hot and put in shrimp. Be sure to season shrimp with salt and pepper. Don’t allow garlic to burn. Cook shrimp just until pink on one side and turn. Test the shrimp to be sure they are thoroughly cooked, only about 2 minutes per side. Just before removing from heat add lemon juice, cook for another minute or two on high heat to absorb some of the liquid. You can chop shrimp in medium size pieces or leave whole as desired. Make just before adding to risotto.<br /><strong><br />MAKING RISOTTO</strong><br />Bring broth to a simmer in a medium saucepan. Keep broth at a bare simmer, covered.<br />Cook onion in 2 tablespoons butter and olive oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Do not allow to brown. Add chopped rosemary. Add rice and cook, stirring constantly, 1 minute, coating thoroughly. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 17 minutes. (There will be leftover broth.) Be sure to taste the risotto periodically. There is a fine line when it is just about done so you must pay attention to it as it gets closer to being finished.</span></div><span style="font-family:Arial;"><div><br />NOTE: If you want to prepare ahead stop at this point. Remove from heat. Add half the cheese.</div><div>Layer in a sheet pan and allow to cool completely. Store in covered container in refrigerator, up to 2-3 days. When you are ready to serve warm some broth and heat risotto, not over stirring. </div><div> </div><div></div><div>CONTINUE RECIPE:</div><div>Remove from heat and stir in Pecorino Romano, salt and pepper to taste. Add a little extra butter if desired. Stir in freshly cooked chopped shrimp. Stir in roasted asparagus. Add any other ingredients. Delicious fresh risotto ready to eat.</span></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-15540162641206155712009-08-20T12:01:00.007-10:002009-08-20T17:06:36.231-10:00Creating Recipes and New Dishes<span style="font-family:arial;">I really enjoy watching Food Network more than ever just to see what the stars are creating and what dishes they are dishing up. Everyone has different tastes, life experiences and backgrounds on how to create a "delicious". Everyone has a little different take on a dish. And everyone has a little different idea of "delic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3_hxPKqrWn3NF8S0Lyer6etjz7Uh5wuaPqq-zCqBLyplcKrx4FHa-7MLnoyhmxkPfQBFChLbhkGEBgwEMaQ18Z6b4H60Aydmw7qfzaKpyLJfVGhGz9aUdcaBXiMLlBppBXmznqQXOxc/s1600-h/Maui+Fresh+Chef+Professional+Food+Shots+001.jpg"><img id="BLOGGER_PHOTO_ID_5372247181434021842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 158px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3_hxPKqrWn3NF8S0Lyer6etjz7Uh5wuaPqq-zCqBLyplcKrx4FHa-7MLnoyhmxkPfQBFChLbhkGEBgwEMaQ18Z6b4H60Aydmw7qfzaKpyLJfVGhGz9aUdcaBXiMLlBppBXmznqQXOxc/s200/Maui+Fresh+Chef+Professional+Food+Shots+001.jpg" border="0" /></a>ious." And each person has a different idea on how to use a specific ingredient. It's so interesting to observe when you watch from that perspective.</span><br /><div><span style="font-family:arial;"></span></div><div> </div><div><span style="font-family:arial;">Last night the new season's Top Chef was interesting. One of the chef contestants decided to use seitan (a wheat gluten vegetable protein/meat substitute) in her stuffed pepper. The judges were not pleased. It's not that she didn't try to use a new ingredient, it was that the final taste was what mattered. She tried to use a product to be "different" to prove something, instead of simply incorporating her flavors in a dish in a way that made HER stand out. Instead she was the first one sent home, not a particularly high honor on Top Chef. The judges always want something that tastes good, that's number one, no matter what.</span></div><div> </div><div><span style="font-family:arial;">My culinary point of view definitely leans towards fresh gourmet ingredients, not always emphasizing the protein. If I never learn to cut a slab of beef properly I'll be ok. Does that make me lesser of a chef, perhaps I couldn't ever compete with the big guns because of that handiap. In saying that, I believe that I have to be true to my particular style of cooking, which doesn't come overnight. What I do recognize is that what matters when cooking for others is TASTE. Taste matters. Flavors and ingredients that people want MATTER. Yet, within those parameters creativity can flourish. I will not use an ingredient or create a dish because I think it will prove something to you. Instead, it's important to hear what you want and then I can can be the creative side to bring something to light that you envisioned and I executed. Sure it will have "my" visionary slant on it, but it still is lined up with what you want. Even if I use tofu it better taste good. If I use asparagus they better not be soggy or tasteless. My take on chocolate mousse will be just a little different than yours, that's a good thing!</span></div><div><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So last night if the contestant was listening and watching prior shows she would have realized the significance of creating "tasty" dishes as one of the most important criteria. Just because a dish is fancier or more complicated or uses exotic ingredients does not necessarily win rave reviews from the judges. So in hindsight her own sense of trying to make a point had the judges making a point and sending her home. It was a tough one.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC7CJky9bn0W6z27cxgz51yOFFsY5qVoaebxtRMBwqYHpDYPvhjWYMLcZCxvNOJg8wwDgHQF_-yHItsWwYBx7ZzBQTYOeM7_Ivxc8nVvtWi-Q5aJnuI6YZIw6cpgqNkjRylUO20UJzhQ/s1600-h/IMG_2733_edited.jpg"><img id="BLOGGER_PHOTO_ID_5372247710582204882" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 156px; CURSOR: hand; HEIGHT: 113px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpC7CJky9bn0W6z27cxgz51yOFFsY5qVoaebxtRMBwqYHpDYPvhjWYMLcZCxvNOJg8wwDgHQF_-yHItsWwYBx7ZzBQTYOeM7_Ivxc8nVvtWi-Q5aJnuI6YZIw6cpgqNkjRylUO20UJzhQ/s200/IMG_2733_edited.jpg" border="0" /></a></span></div><div><span style="font-family:arial;"></span></div><div><br /></div><div><span style="font-family:arial;">Food is a metaphor for life. Take anything you do in life and own it. Take something and make it your own. People pay attention and you stand out because your voice begins to be heard and people begin to listen to your song. </span></div><div> </div><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><div>Always fresh. Always delicious. Always with aloha.<br /></span></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-42571157458768803892009-08-20T00:43:00.024-10:002009-08-20T02:16:39.382-10:00Your Life Story on a Plate<span style="font-family:Arial;">What would your life look like as a 4-course meal? Where have you come from, what inspired you to follow your dreams, what reminds you of the dream you created, and where are you going as you create the next phase of your life? </span><span style="font-family:Arial;">Tonight's last episode of Top Chef Masters on Bravo was exceptional and really inspired me. The 3 remaining chefs had to cook a meal that told a story of their journeys as chefs and where they came from and where they are going. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Could you create a 4-course meal that depicts your life? It doesn't matter if you are a chef or not. What matters is that you could describe your journey in a way that comes alive and expresses yourself in your unique way. It could be expressed as a favorite dish at a restaurant, one your mother cooked, or one that you cook. What is your story?</span><br /><div><div><div><div><div><div><div><div><span style="font-family:arial;"><strong></strong></span> </div><div><span style="font-family:arial;"><strong>My Life Story </strong></span><span style="font-family:arial;"><strong>as a 4-Course Meal</strong></span></div><div><strong><span style="font-family:Arial;"></span></strong> </div><div><strong><span style="font-family:Arial;">FIRST COURSE</span></strong></div><div><span style="font-family:arial;"><strong>1. What dish would you create that tells us where you came from and reminds you of childhood?</strong></span></div><br /><div><span style="font-family:Arial;">My first course<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoUndvDf5E11gEmZnxeq8Ifq3TdooqahJ_leKPAJnPbiPdvw0GO81cNUSt8sMKQRFFWe_ZMwpF7e0VpUjZ-OhvzbL-ZzHRLzXrDPjtUsoqpu74xVc8pl4wJ4-KWQ76CpPwWKwEuKOvTw/s1600-h/IMG_6665.jpg"><img id="BLOGGER_PHOTO_ID_5372007869878510946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 160px; CURSOR: hand; HEIGHT: 124px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoUndvDf5E11gEmZnxeq8Ifq3TdooqahJ_leKPAJnPbiPdvw0GO81cNUSt8sMKQRFFWe_ZMwpF7e0VpUjZ-OhvzbL-ZzHRLzXrDPjtUsoqpu74xVc8pl4wJ4-KWQ76CpPwWKwEuKOvTw/s200/IMG_6665.jpg" border="0" /></a> would be a roasted tomato fennel soup with fresh basil, pecorino romano cheese and a garlic cheese toast. The me<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhug9UaisifNXnjpj7hO0jEo8oSH3u23znBep-BbMCJUf-zvsE2Y9NU1PgP9d9k6Hst59PFZ7B4JXeP-n0w259TM71iTERtRI8caoQY2a70BzbZdTkFEGsiKM0IrXxGpmzkdUpzGCEkMfE/s1600-h/Maui+Fresh+Chef+Professional+Food+Shots+007.jpg"></a>mories I have growing up are of my father's love for food and my grandmother's passion for cooking Italian cuisine. I grew up in a household where food was important and was influence by an Italian grandmother who appreciated the raw ingredients that went into a meal. My Sicilian grandmother Zena taught me the importance of using fresh whole ingredients, caring about creating a meal and then lovingly sharing it with others. This roasted tomato soup is comfort food and has my favorite ingredients highlighted. Soup is comfort food and reminds me of childhood memories that make me feel warm fuzzies inside.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div></div><div></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:Arial;"><strong></strong></span></div><div><span style="font-family:Arial;"><strong></strong></span></div><div><span style="font-family:Arial;"><strong></strong></span></div><div><span style="font-family:Arial;"><strong></strong></span></div><div><span style="font-family:Arial;"><strong></strong></span></div><br /><div><span style="font-family:Arial;"><strong>SECOND COURSE</strong></span></div><div><span style="font-family:Arial;"><strong>2. What dish would you create that gave you your inspiration to become a chef (or whatever inspired you to follow your dreams)?</strong></span></div><br /><div><span style="font-family:Arial;">My friends and acquainta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmG3KnCZN1DW5Gt5gjgRPxeaT7HSFJ4aHLykR69cJvceA_G36LnUi1lzWKG4GSopsfkdUn9wCGhcg3zfaW1v4cghc2MbamZ45cqwC2-xMfGXpafvixoIF1lZU1kCauR91jS8OYWAkG1I/s1600-h/IMG_2787.jpg"><img id="BLOGGER_PHOTO_ID_5372007394500366418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 161px; CURSOR: hand; HEIGHT: 107px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmG3KnCZN1DW5Gt5gjgRPxeaT7HSFJ4aHLykR69cJvceA_G36LnUi1lzWKG4GSopsfkdUn9wCGhcg3zfaW1v4cghc2MbamZ45cqwC2-xMfGXpafvixoIF1lZU1kCauR91jS8OYWAkG1I/s200/IMG_2787.jpg" border="0" /></a>nces were my inspiration for following my passion for cooking and creating a career out of it. I have had many people over the years tell me what dishes they love and that they really enjoyed my cooking. I dismissed these compliments most of my life. I never believed cooking could be my way of expressing my creativity, I was always searching for something more impo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF68XF4b3h7C8xXu43AZ9H_CFT0x9XaPmvqdrfbgjVyiuLqvIa1D8FH1HmOqb8syQ2B2KavvYZOeVOfpjqihqLFmSki8vk9pk2riEaspd8O61KlfOsD1V_pspcdlr5uM3UPsuZizwYhg/s1600-h/IMG_6449.jpg"><img id="BLOGGER_PHOTO_ID_5372007649630188018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 158px; CURSOR: hand; HEIGHT: 115px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF68XF4b3h7C8xXu43AZ9H_CFT0x9XaPmvqdrfbgjVyiuLqvIa1D8FH1HmOqb8syQ2B2KavvYZOeVOfpjqihqLFmSki8vk9pk2riEaspd8O61KlfOsD1V_pspcdlr5uM3UPsuZizwYhg/s200/IMG_6449.jpg" border="0" /></a>rtant. My second course would consist of a series of appetizers, dishes I created from my passion for cooking and inspired by my love for food over the years. APPETIZER COURSE: Spanakopita (spinach pie with French Feta); Marinated Roasted Portabella Mushrooms with Herbed Goat Cheese; Fresh Salmon Corn Cakes with sweet chili sauce or tarragon cream sauce. </span></div><div><span style="font-family:Arial;"><strong>THIRD COURSE</strong></span></div><div><span style="font-family:Arial;"><strong>3. What dish would you create that is a reminder of your first restaurant (first business, creation, etc...)?</strong></span></div><br /><div><span style="font-family:Arial;">My journey to create my company Maui Fresh Chef has certainly been influenced by the fresh ingredients of Hawaii and the Pacific and fusion cuisine. My third course wo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd0xpoxLjxW_hu-AOB72eLrQ4ayDgPlQ5NrrN55E_GCf0_JitAHFrw-obl6ItL_roGK8nGRwRGWxoQGq2osrb_7HeBJqYBre1NSti4YwSD8_pSO4goT0G56a4iDwtbJq9DfNQO6b-qtE/s1600-h/IMG_7622.jpg"><img id="BLOGGER_PHOTO_ID_5372018437840363522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd0xpoxLjxW_hu-AOB72eLrQ4ayDgPlQ5NrrN55E_GCf0_JitAHFrw-obl6ItL_roGK8nGRwRGWxoQGq2osrb_7HeBJqYBre1NSti4YwSD8_pSO4goT0G56a4iDwtbJq9DfNQO6b-qtE/s200/IMG_7622.jpg" border="0" /></a>uld be fresh seared ahi with lemon pesto butter and mang<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeoypMADPpve-LeITUmLk8tApeAlZUreFPuLYhkFY0DUJvplU6BsPPEYPGURtEx4TvP9erjqBtpVmBnuhdrwg_pzWQIJVZb0ehZDYBX85gApysPG0VYZ4tkl4zURjNG_ZCUM_zk-iCqA/s1600-h/IMG_9594.jpg"><img id="BLOGGER_PHOTO_ID_5372008090646041586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 183px; CURSOR: hand; HEIGHT: 142px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeoypMADPpve-LeITUmLk8tApeAlZUreFPuLYhkFY0DUJvplU6BsPPEYPGURtEx4TvP9erjqBtpVmBnuhdrwg_pzWQIJVZb0ehZDYBX85gApysPG0VYZ4tkl4zURjNG_ZCUM_zk-iCqA/s200/IMG_9594.jpg" border="0" /></a>o pineapple salsa; r<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WUYR_cwuVI2rE7JoQc2taDcKmZcSAsjzmDD8_m5LPCdZA_brNTabQZBSAEqlx8Xm0uoM7daahR9b4xClAFLZusQM8BYQBfDzoHzHH1JVFYxjNLXo0tAcj-zKHoBigkTl3IO2VutSh4I/s1600-h/IMG_7622.jpg"></a>osemary risotto with buttery Big Island mushrooms; and roasted garlic asparagus. I could not have created my present life without my 7 years in Hawaii. This course represents my inspiration to build a future and be creative in the culinary field. This course reminds me of where I am now and inspires me to be even more creative in my day to day life.</span></div><br /><div></div><div></div><div><span style="font-family:Arial;"></span></div><div></div><div></div><div></div><div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong>FOURTH COURSE</strong></span></div><div><span style="font-family:arial;"><strong>4. What dish would represent your future, and where you are going?</strong></span></div></div><div><span style="font-family:arial;"></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeoS11gH3ko2lsfIhjjny0TezdBrBqHsaLLSuc3AmThRYLtcR1eeHObqU0hH8Z-U4IAvdseAyg3hG-GMFygZExoAySVh6m1mGj462Va1GgOaUs4TmkriAF-Yh0qOLZL4bD68KkC6tU7k/s1600-h/IMG_5076.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5372008588925726002" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 184px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeoS11gH3ko2lsfIhjjny0TezdBrBqHsaLLSuc3AmThRYLtcR1eeHObqU0hH8Z-U4IAvdseAyg3hG-GMFygZExoAySVh6m1mGj462Va1GgOaUs4TmkriAF-Yh0qOLZL4bD68KkC6tU7k/s200/IMG_5076.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9fveNZb-DIXguLfMnHqjI69sxsslMpD2-RPM7-DfaxUKj2-ddKdlt27lbg88XuS5K4Ywopmng_L8nfymrEJbnHEEH5mFFwQQsup07MUKLzbfoBpz_GDpdV4CtG294LGt_7cQ46pWN3s/s1600-h/IMG_1134_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5372007143802142114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 138px; CURSOR: hand; HEIGHT: 181px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9fveNZb-DIXguLfMnHqjI69sxsslMpD2-RPM7-DfaxUKj2-ddKdlt27lbg88XuS5K4Ywopmng_L8nfymrEJbnHEEH5mFFwQQsup07MUKLzbfoBpz_GDpdV4CtG294LGt_7cQ46pWN3s/s200/IMG_1134_edited.jpg" border="0" /></span></a><span style="font-family:arial;"> I love dessert and a meal is not complete without dessert. My life is about layers. It's about colors. It's about flavors. It's about something that stands out and makes a statement. I would create a passion fruit cream trifle with a passionfruit chiffon cake layered with triple-berry sauce, mango sauce, and a pineapple sauce. Each layer would create a beautiful blend of colors and the dessert would be a showcase and an ending to a meal that people would remember. It reminds me of how life is about the journey, not the destination. Life is about creating a story and about creating the layers of life that make you stand out and what people are reminded of when they think of you.</span></div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">So what is YOUR story as described on a plate? Can you remember where you came from? What inspires you? What brought you to where you are now? And where are you going? Can you describe it in colors, through food, through words? Your story is unique to you and it's important to remind yourself of your past so you remember your present and remind yourself that you have a journey yet to follow.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">Bon appetit!</span></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-7289389271807267262009-08-19T13:26:00.017-10:002009-08-20T00:26:14.453-10:00Basil, Basil and Basil<span style="font-family:arial;"><strong>BASIL BASIL BASIL</strong></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLvnfCNFyY2R91sBTCFGSR5uFo1YIIbohlXeXbJ0IIVZZxPTGqKb_ZftQ_xTu_-zFhu6Q_ZtiBS1lD6MqdRWacoKS2DpCsubjs0TBC6mKXobsID5-_u-sUMC8xnbNOOTDcc0s1byypZo/s1600-h/IMG_5096.jpg"><img id="BLOGGER_PHOTO_ID_5371828938657773426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 180px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLvnfCNFyY2R91sBTCFGSR5uFo1YIIbohlXeXbJ0IIVZZxPTGqKb_ZftQ_xTu_-zFhu6Q_ZtiBS1lD6MqdRWacoKS2DpCsubjs0TBC6mKXobsID5-_u-sUMC8xnbNOOTDcc0s1byypZo/s200/IMG_5096.jpg" border="0" /></a><br /><div><div><div><div><div><div><div><div><span style="font-family:Arial;">I love basil. It's one of those must have ingredients in my Italian style cuisine. I have fallen in love with this herb. Basil is used for medicinal, culinary and aromatic purposes. I just love the flavors.</span><br /></div><div><span style="font-family:Arial;"></span></div><div> </div><div><span style="font-family:Arial;">Some of the varieties include: Sweet basil, Thai basil, Genovese basil, Lemon basil, Cinnamon Basil, Licorice basil, Lettuce Leaf Basil, and even Dark Opal Basil, to name a few!<br /></div></span><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Sweet basil is my favorite, it originates from Africa and tropical Asia and is now commonly known as European or French basil, as it is used widely throughout Mediterranean Europe in France, Spain and Italy. Sweet basil is also cultivated in North and South America. It is an annual herb, which grows up to two feet in height. Sweet basil has aromatic oval leaves and fragrant white or pink flowers, when exposed to heat.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">I have a friend at the farmer's market on Saturdays who makes sure I get my fresh basil! This past weekend she had 10 lbs waiting for me! WHOA! That's a lot of basil. </span><span style="font-family:Arial;">So here's what I did with it.</span></div></div><div><div></div><br /><div><span style="font-family:Arial;">1. Basil Oil - basil pureed with oil and oil strained </span></div><div><span style="font-family:Arial;">2. Pure Basil Pesto - No Nuts (smooth)</span></div><div><span style="font-family:Arial;">3. Basil Pesto with Sundried Tomatoes and Pine Nuts (chunkier)</span></div><div><span style="font-family:Arial;">4. Basil Pesto with Artichoke Hearts and Black Greek Olives and Walnuts (chunkier)</span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rGV-ekCV_dg7XbzSUVyNM7Q3B8FnUg3kaS3CtHfCfk3XzAJ5OApLs-FTPra4cVxRdR0sCevpLqoQOYZU-M17BT2wzUqcNOm9soMxD7RhIHROsycjvPrC8KzGI9_6PIss1dxwOu_96GY/s1600-h/IMG_5265.jpg"><img id="BLOGGER_PHOTO_ID_5371985474505800610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 175px; CURSOR: hand; HEIGHT: 137px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rGV-ekCV_dg7XbzSUVyNM7Q3B8FnUg3kaS3CtHfCfk3XzAJ5OApLs-FTPra4cVxRdR0sCevpLqoQOYZU-M17BT2wzUqcNOm9soMxD7RhIHROsycjvPrC8KzGI9_6PIss1dxwOu_96GY/s200/IMG_5265.jpg" border="0" /></a><span style="font-family:Arial;"><strong>Basil Oil</strong></span></div><div><span style="font-family:Arial;">Extra Virgin Olive Oil</span></div><div><span style="font-family:Arial;">Basil Leaves</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">Blend the basil leaves with as much oil as you want to preserve. Puree in food processor. Use a sieve and take a spoon to press leaves for pure oil. I took a smaller strainer over a funnel to remove any extra debris and bottled. Pure basil oil should be preserved in a refrigerator.</span></div><br /><div></div><div><span style="font-family:Arial;"><strong>Pure Basil Pesto</strong></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESPfsxNnfSJwkhwqUm7rzM-f8yrmSjWHMKMGlcw0b5sNdUMqwDPAWBsgyocFLFdsDU35yBBVHEvWCBUDLsInKTj6Xcrllziys9X3LEtwavSW4ZA9KVHok_-zQNXR_P5ifDt822g-XasY/s1600-h/IMG_5241.jpg"><img id="BLOGGER_PHOTO_ID_5371986565108478226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 168px; CURSOR: hand; HEIGHT: 131px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESPfsxNnfSJwkhwqUm7rzM-f8yrmSjWHMKMGlcw0b5sNdUMqwDPAWBsgyocFLFdsDU35yBBVHEvWCBUDLsInKTj6Xcrllziys9X3LEtwavSW4ZA9KVHok_-zQNXR_P5ifDt822g-XasY/s200/IMG_5241.jpg" border="0" /></a><span style="font-family:Arial;">Basil Leaves</span></div><div><span style="font-family:Arial;">Garlic Cloves</span></div><div><span style="font-family:Arial;">Pecorino Romano</span></div><div><span style="font-family:Arial;">Sea Salt</span></div><div><span style="font-family:Arial;">Extra Virgin Olive Oil</span></div><div></div><br /><div><span style="font-family:Arial;">I always blend clean basil leaves in processor first. It's ok if the leaves are a little wet because the moisture does add to the smoothness of the pesto. The leaves should have stems removed, any brownish leaves removed and dried as much as possible. Then I add garlic, cheese, salt. And then the oil. I add just enough olive oil to blend and make smooth. Trick to keeping pesto green: add a small layer of olive oil on top after each usage. And you can freeze pesto in jars or even plastic resealable bags.</span></div><div></div><br /><div><span style="font-family:Arial;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMtwzK1Gj0l7r_4VKhcQ99B4BWtVzhjan1ItfOF8JhwI_1AkXgRO2T8c9BNbdQ30i1grUqvfEYUSzojsuPgmvSo3OTEYnZclHanRVdXLhRvLSjM-vnJgkTFlShbhgzR5atV1z-zZNnFA/s1600-h/IMG_5255.jpg"><img id="BLOGGER_PHOTO_ID_5371988275725260578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMtwzK1Gj0l7r_4VKhcQ99B4BWtVzhjan1ItfOF8JhwI_1AkXgRO2T8c9BNbdQ30i1grUqvfEYUSzojsuPgmvSo3OTEYnZclHanRVdXLhRvLSjM-vnJgkTFlShbhgzR5atV1z-zZNnFA/s200/IMG_5255.jpg" border="0" /></a>Basil Pesto with Sundried Tomatoes</strong></span></div><div><span style="font-family:Arial;">Basil Leaves</span></div><div><span style="font-family:Arial;">Garlic Cloves</span></div><div><span style="font-family:Arial;">Pecorino Romano</span></div><div><span style="font-family:Arial;">Sea Salt</span></div><div><span style="font-family:Arial;">Oil from Sundried Tomatoes</span></div><div><span style="font-family:Arial;">Extra Virgin Olive Oil if necessary</span></div><div><span style="font-family:Arial;">Sundried Tomatoes</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Follow Pure Basil Pesto above and add sundried tomatoes after adding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXBpKNtXHjPXtLrG9lKczcUZoOwlXBMuHi0yaEQilpVMoRaq-YwoFrJzVOndTdBAoQpVHrvNvHjIyiFO-jF-ZHxm2SFxWwfKbOTAbw2jyTauxmrFjLgDuY7JqVPT1jKhnAitjOm-EghM/s1600-h/IMG_5255.jpg"></a> olive oil. PULSE for a few seconds until just blended. Leave a little chunky. If necessary you can add extra oil. This is a chunkier, less oilier pesto. </span></div><br /><div><span style="font-family:Arial;"><strong>Basil Pesto with Artichoke Hearts and Black Greek Olives</strong></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe29kkpRvWJ9YWzAt6YRFNqbScUjdnDShxpNhU42U7s-4noN9Us5I8atjfHY_x_VJT6VmOWNUAGnnimkfjIsZhGE0DqM4C22b6xCmt4FqWn8jrv1zcbrvUKxtsJ2SgQywcnuhH2vDdKk/s1600-h/IMG_5248.jpg"><img id="BLOGGER_PHOTO_ID_5371988689630441490" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe29kkpRvWJ9YWzAt6YRFNqbScUjdnDShxpNhU42U7s-4noN9Us5I8atjfHY_x_VJT6VmOWNUAGnnimkfjIsZhGE0DqM4C22b6xCmt4FqWn8jrv1zcbrvUKxtsJ2SgQywcnuhH2vDdKk/s200/IMG_5248.jpg" border="0" /></a> <div><span style="font-family:Arial;">Basil Leaves</span><br /><span style="font-family:Arial;">Garlic Cloves</span><br /><span style="font-family:Arial;">Pecorino Romano</span><br /><span style="font-family:Arial;">Sea Salt</span><br /><span style="font-family:Arial;">Extra Virgin Olive Oil</span><br /><span style="font-family:Arial;">Greek Black Olives</span></div><div><span style="font-family:Arial;">Artichoke Hearts (drained)</span></div><div> </div><div><span style="font-family:Arial;">Follow Pure Basil Pesto recipe above and add black olives and artichoke hearts after adding olive oil. PULSE for a few seconds until just blended. Leave chunky. If you need to add more olive oil for the right consistency you can add it now.</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;">Enjoy with bread, pasta, spread for wraps and put on meats and fish just before serving. I also add a little pesto to a balsamic/olive dressing for extra flavor and thickness. Be creative and enjoy one of the most luscious summer herbs!</span></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-5127057811098765232009-08-17T18:13:00.010-10:002009-08-19T13:04:08.277-10:00Ingredient Find - Fresh Fig<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tfP_8pfVesT_F69h_VmWz1upCgxGWdPPmGvz-k9iU-kIr3_7zHRZwpeEHblkuZx4WmBwmatWVBXdC29kC2sLmhFliGaPDE8wxY362fW7TbWYKLk3yfJ_h4P8-NAWYrhAOtmADhmv1o0/s1600-h/IMG_5226edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5371153824140718754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4tfP_8pfVesT_F69h_VmWz1upCgxGWdPPmGvz-k9iU-kIr3_7zHRZwpeEHblkuZx4WmBwmatWVBXdC29kC2sLmhFliGaPDE8wxY362fW7TbWYKLk3yfJ_h4P8-NAWYrhAOtmADhmv1o0/s200/IMG_5226edited.jpg" border="0" /></span></a><span style="font-family:arial;"> INGREDEINT FIND -<br /></span><div><span style="font-family:arial;">Yes, I really do get excited about an ingredient find that I just fall in love with! And that's the fresh fig. Fresh figs are very delicate and perishable. They should be eaten within a day or two of purchasing.<br /></span><div><div><span style="font-family:arial;"><br /></span></div><div><span style="font-family:arial;">I have eaten fresh figs before, but now tha</span><span style="font-family:arial;">t I am experimenting in the kitchen an ingredient I don't get often is an exciting opportunity for me. I recently was able to ge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvayK9aJeeykKGDBUn_IqsGfhmCHZ6gcPjRDsHi3UyY8IFf3CpgejbzkzKzCDTwTvWQBtSiZFFRbJj_LN5p3nqxC7Jt15Wm_u914_s131MLE_sgdypCcisDv8w09WeOd8Avjbshz0nOg/s1600-h/IMG_5190.jpg"><img id="BLOGGER_PHOTO_ID_5371154280060602898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 213px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvayK9aJeeykKGDBUn_IqsGfhmCHZ6gcPjRDsHi3UyY8IFf3CpgejbzkzKzCDTwTvWQBtSiZFFRbJj_LN5p3nqxC7Jt15Wm_u914_s131MLE_sgdypCcisDv8w09WeOd8Avjbshz0nOg/s200/IMG_5190.jpg" border="0" /></a>t my hands on fresh figs. Someone had used them in a salad and so I decided to experiment and come up with a few salad recipes myself. I really enjoy the taste and the texture and the fresh flavor. A fresh fig is definitely not like a dried fig.</span></div><div></div><div><span style="font-family:arial;">I really enjoyed the flavor combination of figs, walnuts and blue cheese. SEE RECIPE BELOW. </span></div><div><span style="font-family:Arial;"></span></div></div><div><div><span style="font-family:arial;">"Figs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.<br />Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment.<br />Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty."</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Some of the most popular varieties are:<br />Black Mission: blackish-purple skin and pink colored flesh<br />Kadota: green skin and purplish flesh<br />Calimyrna: greenish-yellow skin and amber flesh<br />Brown Turkey: purple skin and red flesh<br />Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh<br /></span></div><div><span style="font-family:arial;">ABOVE from </span><a href="http://www.whfoods.com/"><span style="font-family:arial;">www.whfoods.com</span></a></div><div><br /><span style="font-family:arial;">FRESH FIG SALAD WITH WATERCRESS, ROASTED BETS AND GORGONZOLA CREAM</span></div><span style="font-family:Arial;"></span></div><div><div></div><div><span style="font-family:arial;">Bunch of Watercress (washed and some stems removed)</span></div><div><span style="font-family:Arial;">Balsamic Vinegar <div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5371810210194756386" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 191px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s200/IMG_5166.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span></div><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span> </div></span></div><div><span style="font-family:Arial;">Olive Oil</span></div><div><span style="font-family:Arial;">Salt</span></div><div><span style="font-family:arial;">NOTE: soak in salt water, debris comes to surface for easy removal</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Toasted Walnuts</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Roasted Beets</span></div><div><span style="font-family:Arial;">NOTE: Roast beets by washing and cutting of top stem from beet. Puncture with fork so that sugary juices can release. Roast at 450 degrees for about an hour, a knife should easily go through the beet. Wrap individually in foil or layer a roasting pan with foil and cover securely with another piece of foil to allow beets to roast.</span></div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Fresh Figs quartered</span></div><div><span style="font-family:Arial;">Balsamic Vinegar</span></div><div><span style="font-family:Arial;">Honey</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Gorgonzola Cream</span></div><div><span style="font-family:arial;">¼ c. cream<br />¼ c. gorgonzola cheese<br />2 tbls. lemon juice<br />1 tsp. balsamic<br />2 tbls. Olive oil<br />¼ c. water (to proper consistency) c. gorgonzola cheese<br />2 tbls. lemon juice<br />1 tsp. balsamic<br />2 tbls. Olive oil<br />¼ c. water (to proper consistency)</span></div><div><span style="font-family:Arial;">Extra crumbled gorgonzola cheese</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Blend all dressing ingredients, but pulse on food processor. Do not overblend. If you like you can add in a little extra crumbled gorgonzola cheese to make the dre <div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span></div>ssing a little chunkier.</span></div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">FIG AND ROASTED BEET WITH GORGONZOLA CREAM SALAD ASSEMBLY:</span></div><div><span style="font-family:Arial;"><div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span></div><div><span style="font-family:Arial;">Lightly toss cleaned arugula with small amount of balsamic vinegar, olive oil and salt. Place on bottom of plate.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Top with sliced roasted beets.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Top with toasted walnuts. <div><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufT5BihDA74eAtZXC5RMWNEKOEl6EUYGjWfmdv8I5aREW2VNKVz9PaB_LLDa2lR_4_ODGbVJ2BaBiSHzOsadjF1wDK4NeeqV45RhsgvoJlwip_PlYIpIRfc624-6n8_nTfEz8w_xP3Ss/s1600-h/IMG_5166.jpg"><span style="font-family:arial;"></span></a></span></div></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Place quartered figs around plate. You can lightly drizzle with a little balsamic vinegar and drop of honey if desired.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Drizzle with gorgonzola cream! ENJOY!</span></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-36972328290670750952009-08-14T05:25:00.016-10:002009-08-14T17:32:06.664-10:00Farm Fresh Vegetables<div><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKk3Y_v6Xc-plKUrz8h6Ai_muuIY_E-YcmjTXg0H6sUQF6qbPgK8r__i_ANN_nIUunQbVvSgQWioi3XzFd4rCTB6aMIm-8fS0pktHrfk5ZNqaQvboB9w1oBgY6iMq-RwNU7RcDRmxWHs/s1600-h/IMG_3165.jpg"><span style="font-family:arial;"><strong><img id="BLOGGER_PHOTO_ID_5370023321078858482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKk3Y_v6Xc-plKUrz8h6Ai_muuIY_E-YcmjTXg0H6sUQF6qbPgK8r__i_ANN_nIUunQbVvSgQWioi3XzFd4rCTB6aMIm-8fS0pktHrfk5ZNqaQvboB9w1oBgY6iMq-RwNU7RcDRmxWHs/s200/IMG_3165.jpg" border="0" /></strong></span></a><span style="font-family:arial;"><strong>VEGETABLE FRESH</strong> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVJUXkcK12IlKkyWhnUsmd3adv8uC0FLMk9u_z7d0a1FkK_nwUIruQB8KoAt-sceXdsAhpNa3Dqdl017usN4nDujANl9b5XAMe_vzPITxR55LuMkBYFigQxbwGZqEQsGz1tOWn72Jr7k/s1600-h/IMG_3704edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369843521090398066" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 113px; CURSOR: hand; HEIGHT: 151px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVJUXkcK12IlKkyWhnUsmd3adv8uC0FLMk9u_z7d0a1FkK_nwUIruQB8KoAt-sceXdsAhpNa3Dqdl017usN4nDujANl9b5XAMe_vzPITxR55LuMkBYFigQxbwGZqEQsGz1tOWn72Jr7k/s200/IMG_3704edited.jpg" border="0" /></span></a><br /></div><br /><br /><div><span style="font-family:arial;">I do love vegetables. It is wonderful to live in a place where fresh fruits and vegetables grow year round. I will admit, I'm not a gardener. I do love knowin</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8GbnnG2RreMapLO6ddMFC8UZ5UbOTuH8RcDwwXxdjjm_mD5zBWtqSiwMNiSb0z0bALIf8WJAfc-dHUh-IzIMNlgLqCIF7w3uyweykjxSCLMMDTiEsOlxrRcdrS0j_NDrWmmVu-aYHhE/s1600-h/IMG_3629.jpg"><span style="font-family:arial;"></span></a><span style="font-family:arial;">g the gardeners. This woman on the left brings her fresh herbs and vegetables from Oahu each weekend. Thanks to her I can make lots and lots of pesto! </span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">I love the fact that Pacific'O and I'O and Feast at Lele restaurants here on Maui have their own farm and grow their vegetables. They are leaders and really dedicated to food and making a difference. I have been to the farm tw<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3pqlGTj5wXATHqsYhwsHUmsGrklHUT_yDTE_B_BPN97FhUX9SJ1hddrq0-BzcIzKtAOdyNuCOhUkDR6vrtrfYEKGcNFn9bdt-MTex8XMhqScLkbUJ99ddDaauVyg7tpXIcvSZfRy260/s1600-h/IMG_4456.jpg"><img id="BLOGGER_PHOTO_ID_5370027922061500962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 157px; CURSOR: hand; HEIGHT: 132px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3pqlGTj5wXATHqsYhwsHUmsGrklHUT_yDTE_B_BPN97FhUX9SJ1hddrq0-BzcIzKtAOdyNuCOhUkDR6vrtrfYEKGcNFn9bdt-MTex8XMhqScLkbUJ99ddDaauVyg7tpXIcvSZfRy260/s200/IMG_4456.jpg" border="0" /></a>ice now and learned so much both time. The photo of the red branches is RED QUINOA! SEE PHOTOS LEFT AND BELOW of O'O Farm.<br /><br />I really did pick those asparagus. And if you don't pick them when they mature they flower.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9sRUtkCsCjni0Bwmo2z75usDBWOTeF-mKWoMOXngRnyu2MxiyOY_PLIQHJ8TDEq9bsdrkhhiEccMHFidoJw0wWp_NNnCV4BZjhdBIT5FnHfrmENLticBn101y5VSTkkfWJIzvLOJ0Vw/s1600-h/IMG_4553.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369844940821691842" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9sRUtkCsCjni0Bwmo2z75usDBWOTeF-mKWoMOXngRnyu2MxiyOY_PLIQHJ8TDEq9bsdrkhhiEccMHFidoJw0wWp_NNnCV4BZjhdBIT5FnHfrmENLticBn101y5VSTkkfWJIzvLOJ0Vw/s200/IMG_4553.jpg" border="0" /></span></a><br /><span style="font-family:arial;">The watermelon radish on the right was quite fabulous and has such a vibrant color and adds quite a blast to any plate. Try add<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKswwMt0J0Lhf1BzvIWesDb8SqQ-r6FhL26vFHbAAF54cl7-IQ9RxZknvsZP8MnnlCQnUuYeJQwNzjx1xLA65WY7gbZgPhKx9Vqz2uxoWJhglzTp885X08aee1nRrQ06_C3QjBfSVUjA/s1600-h/IMG_4460.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369845703519507970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 133px; CURSOR: hand; HEIGHT: 192px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKswwMt0J0Lhf1BzvIWesDb8SqQ-r6FhL26vFHbAAF54cl7-IQ9RxZknvsZP8MnnlCQnUuYeJQwNzjx1xLA65WY7gbZgPhKx9Vqz2uxoWJhglzTp885X08aee1nRrQ06_C3QjBfSVUjA/s200/IMG_4460.jpg" border="0" /></span></a>ing some fresh fennel bulb to a vegetable tray for an absolutely fresh and delicious crunch.</span></div><div><span style="font-family:arial;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_MNJ8obPR3z8REqIUNzg95kukWDkZ_v56rPDhNH4SSGPR0qDEjGIIQ8T-QXedhNQ3kWdLmcyxFKqqrH9YDEc1sjnvrwAN5_WEgX2wvuJXbPH0sIxKxiI5kww5cOiGAa1vSMy2DyTOzA/s1600-h/IMG_4525.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369844667054423506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_MNJ8obPR3z8REqIUNzg95kukWDkZ_v56rPDhNH4SSGPR0qDEjGIIQ8T-QXedhNQ3kWdLmcyxFKqqrH9YDEc1sjnvrwAN5_WEgX2wvuJXbPH0sIxKxiI5kww5cOiGAa1vSMy2DyTOzA/s200/IMG_4525.jpg" border="0" /></span></a><br /><span style="font-family:arial;">I think that eating vegetables can be as exciting as eating anything else. It's just that you have to find a source for different produce to make it exciting for you and your family. Try adding different raw vegetables and sprouts to a plate such as fennel, sunflower sprouts and daikon radish. Experiment. You don't have to buy a lot. Just try a few things and buy small quantities to start.<br /></span><div><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqADJYwjbzTz2DkxSOLOjaAJALi1loCNZuSG4dG7dkVOqJriWQAM0pbmQ40wt02Geor4ky9hub_ykPOX9RY0HqAZnztejt5SkZoxMkETy9utQmrWcuwcwW6oxN0iQRZ4IJaOXFoseXGwQ/s1600-h/IMG_4512.jpg"><img id="BLOGGER_PHOTO_ID_5370027437482546674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 145px; CURSOR: hand; HEIGHT: 188px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqADJYwjbzTz2DkxSOLOjaAJALi1loCNZuSG4dG7dkVOqJriWQAM0pbmQ40wt02Geor4ky9hub_ykPOX9RY0HqAZnztejt5SkZoxMkETy9utQmrWcuwcwW6oxN0iQRZ4IJaOXFoseXGwQ/s200/IMG_4512.jpg" border="0" /></a>Quinoa - Yes, it comes in colors.<br />Red quinoa has just as much wonderful healthy goodness as regular white </span><span style="font-family:arial;">quinoa.</span><span style="font-family:arial;"> It's a </span><span style="font-family:arial;">complete protein</span><span style="font-family:arial;"> like its pale sister, offering you all the essential amino acids that you need to build strong bones, muscles, skin, and blood. You can substitute rice in any dish with quinoa, which is great since it has more than twice the amount of protein than rice. Compared with white quinoa, the red variety has a slightly earthier flavor. </span><br /><div><div><div><div><div><span style="font-family:arial;"><div><br />Cooking Quinoa in a pot:</div><br /><br /><div>Boil 2 cups of water.<br />Add 1 cup of quinoa, cover, and turn down the heat to low.<br /><br />After about 15 minutes, lift up the cover and stir.<br />You'll know it's done when the grain turns slightly transparent, and the curly string-like germ has separated from the circular part.<br />Quinoa is great on its own when eaten with a stir-fry, but you can also make it its own dish, similar to a rice pilaf. Simply sauté your favorite veggies and add them to the cooked quinoa. For even more flavor, cook quinoa in veggie or mushroom broth instead of water.</div><div></div><br /><div>I cook quinoa in my rice maker. I take 1 1/2 cups short grain brown rice and 1/2 cup white or red quinoa. Add 4 cups water. Add salt to water. The consistency is PHENOMENAL. </div><div></div><br /><div>You can create a wonderful rice/quinoa salad. Fresh julienned pea pods, shredded carrots, some garlic, fresh diced tomatoes and a little feta with some olive oil and balsamic vinegar (try white balsamic if you can get it).<br /></div><div>Remember. Always fresh. Always Delicious. Always with Aloha!</span></div></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-78778824204156004122009-08-13T18:04:00.009-10:002009-08-13T18:28:14.241-10:00Simply Summer Fresh<span style="font-family:arial;"><strong>Simply Summer Fresh Celebrating</strong></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I do love parties and I do love sharing special events over food! It really doesn't have to be a special event, any event becomes special.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79hgxSh2eqYkiz_VS31q3zIRrtY6KDosNkml3KxVeMsrNN8Sph7FcCcAa4jXZCD3pSPjSrGq8rzMKw1lHX9lX4Voi_tUoWdwXdjXSBJXiGoif2UMVTNHniwZyWaPbYzLEwlwZp85B1J4/s1600-h/IMG_4025.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369667978207411554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 170px; CURSOR: hand; HEIGHT: 107px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79hgxSh2eqYkiz_VS31q3zIRrtY6KDosNkml3KxVeMsrNN8Sph7FcCcAa4jXZCD3pSPjSrGq8rzMKw1lHX9lX4Voi_tUoWdwXdjXSBJXiGoif2UMVTNHniwZyWaPbYzLEwlwZp85B1J4/s200/IMG_4025.jpg" border="0" /></span></a> <span style="font-family:arial;"></span><br /><span style="font-family:arial;">This summer I had a good friend come and visit. And a friend of mine on the island had her sister and friend here as well. Time to celebrate.</span><br /><br /><span style="font-family:arial;">I found some fabulous cheeses: creamy Delice de Bourgogne and Five Pokes raw white cheddar. I found these at Costco! Needless to say the guests oohed and ahhed, I threw in some dried cherries, candied ginger and some cashews and macadamia nuts to round off the cheese platter. I servd with thin slices of ciabatta lightly toasted.</span><br /><br /><span style="font-family:arial;">Dinner was a simple avocado tomato basil and garlic </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoPjeMp91m-Op7YadDnSEJHkoeM6tpR93b6NFiLr77-6VqBTP2D5006Ioe37NzrjuE8l1MS8XRCG8WztjWdQRmLSP1axYJxaERNuxNLfbXWQnrqOhor0_qEW0sxrGnfvYacrke6oBMxw/s1600-h/IMG_4058.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369666828938949122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkoPjeMp91m-Op7YadDnSEJHkoeM6tpR93b6NFiLr77-6VqBTP2D5006Ioe37NzrjuE8l1MS8XRCG8WztjWdQRmLSP1axYJxaERNuxNLfbXWQnrqOhor0_qEW0sxrGnfvYacrke6oBMxw/s200/IMG_4058.jpg" border="0" /></span></a><span style="font-family:arial;">salad w</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO-UdoSiWwj3cT3vHvwQQ6gJroIjZ6QgCY511PbOE8BUcHfer0JDDc4kvtrPymOmtcmZLHu4fMmBX5CR-qJOXTUhPHj2ut1pNJjhLV0g7yaUWoeKiaFEQrmPNY5A0F0r6mJlMML9t31Q/s1600-h/IMG_4039.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369667456948041282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhO-UdoSiWwj3cT3vHvwQQ6gJroIjZ6QgCY511PbOE8BUcHfer0JDDc4kvtrPymOmtcmZLHu4fMmBX5CR-qJOXTUhPHj2ut1pNJjhLV0g7yaUWoeKiaFEQrmPNY5A0F0r6mJlMML9t31Q/s200/IMG_4039.jpg" border="0" /></span></a><span style="font-family:arial;">ith some garlic toasts. There were teriyaki chicken and tofu skewers with p</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizLsY8AQgiS5NPDU_rwObTQlz4_gYK9A1WfQJ1LThXn30OrtPTXYmbOZvzqr68sxAksmdHl48sTighg5IssQBxghTCGxItLK03nMl5LlXczbLX2NvlOm7H00kFV9yauodHSX1hy9uSvE/s1600-h/IMG_4033.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369667731211153154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizLsY8AQgiS5NPDU_rwObTQlz4_gYK9A1WfQJ1LThXn30OrtPTXYmbOZvzqr68sxAksmdHl48sTighg5IssQBxghTCGxItLK03nMl5LlXczbLX2NvlOm7H00kFV9yauodHSX1hy9uSvE/s200/IMG_4033.jpg" border="0" /></span></a><span style="font-family:arial;">eanut sauce for nibbling. There were some of my famous rosemary sweet potatoes that are always a hit. And for dessert I outdid myself with my triple berry trifle by adding a layer of mango puree! Needless to say the guests were in trifle heaven.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Share with friends. Appreciate the moment, and make it a special event. Add a twist to your family recipe to make it even a little more memorable and make it your own. And remember to eat well with those around you and make today special. Make the table bright and cheerful with an array of dishes that showcase a variety of ingredients with lots of colors. Add a few colored candles. Make your guests smile with a little extra effort of something that reminds them of YOU as you spread your Aloha Spirit with them.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Always fresh. Always delicious. Always with Aloha.</span>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-76196671338273749602009-08-12T13:19:00.009-10:002009-08-13T18:29:13.287-10:00Cooking Class on Maui<span style="font-family:arial;">Cooking Class for 4</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1jGDYjMNMVC_g8IBRgfQYrig37B2KSVqnRXN5APmtBkSICSXP8dUNykcIeSBG7RjesjwYJOupzln7prbGeMXHt8w8UbF49LDQu4MxOxxUys3wkk5ffetQZuO-RirZMudI9YQrDBkERg/s1600-h/IMG_4721.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369221803216216562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 170px; CURSOR: hand; HEIGHT: 108px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1jGDYjMNMVC_g8IBRgfQYrig37B2KSVqnRXN5APmtBkSICSXP8dUNykcIeSBG7RjesjwYJOupzln7prbGeMXHt8w8UbF49LDQu4MxOxxUys3wkk5ffetQZuO-RirZMudI9YQrDBkERg/s200/IMG_4721.jpg" border="0" /></span></a><br /><span style="font-family:arial;">When I do a private cooking class I really try to make it specific to the people taking the class. In July 4 women took a class from me. We roasted vegetables, made chicken with rosemary and white wine, made cinnamon crepes filled with mango and a berry sauce and rosemary sweet potato fries as well as my orzo sundried tomato basil feta salad. It's just as much fun for me! I really enjoy the fee</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Pk4FnA529uVvNsg5unwHAeLhysBTz9kmoqfWju_08nLIiCpc7eFb_UmVi45bje73uhVmKzboAynxRNSeBNMf3lcN0a_gw_nhpwgteULrjzYAIBZUIbTNoKKtIcDcNzvURHx3Mmgb_A/s1600-h/IMG_4710.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369221335872471362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1Pk4FnA529uVvNsg5unwHAeLhysBTz9kmoqfWju_08nLIiCpc7eFb_UmVi45bje73uhVmKzboAynxRNSeBNMf3lcN0a_gw_nhpwgteULrjzYAIBZUIbTNoKKtIcDcNzvURHx3Mmgb_A/s200/IMG_4710.jpg" border="0" /></span></a><span style="font-family:arial;">dback and interacting with the people I am cooking for.<br />The hardest part for me is to make sure my recipes are right on! I have a hard time keeping up with writing my recipes and keeping an accurate record. I am getting better at it! </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuR6RsfYhhxmyEQwHQAhKfzPJ3njHMuFGc1YY3ItSQZwttizGDkRz91JNWhYh_6rFUhedztiGEMYfG8A8fqYBuDeP3AJ9Fk0JjNHTHJr_H7HyXYt2NzjOm9opV8BoN2RaR0HeFog3Ovk/s1600-h/IMG_4707.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369222361676272530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 195px; CURSOR: hand; HEIGHT: 140px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuR6RsfYhhxmyEQwHQAhKfzPJ3njHMuFGc1YY3ItSQZwttizGDkRz91JNWhYh_6rFUhedztiGEMYfG8A8fqYBuDeP3AJ9Fk0JjNHTHJr_H7HyXYt2NzjOm9opV8BoN2RaR0HeFog3Ovk/s200/IMG_4707.jpg" border="0" /></span></a><span style="font-family:arial;"><br />Cooking is about the preparation, the ingredients, but most importantly how much fun you have making the food and sharing it with friends! I could hardly get the crepes plated and photographed before the ladies were devouring the crepes that we topped with fresh sweetened whipping cream accented with orange extract.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6IqazjOBe8l_4lAeP8bcNxcGTxo3rqw6YMaChymMh0Xw91OPCzAQpfPcc5J6QcZ3gmGkYIrY4V47_W0fCBLXnY_UYkeQqvbc0y6Qr7QHz7m_MMToFbCGctf4URlrZ3YrtECLqsyiuTE/s1600-h/IMG_4738.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369222086573227298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 156px; CURSOR: hand; HEIGHT: 122px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6IqazjOBe8l_4lAeP8bcNxcGTxo3rqw6YMaChymMh0Xw91OPCzAQpfPcc5J6QcZ3gmGkYIrY4V47_W0fCBLXnY_UYkeQqvbc0y6Qr7QHz7m_MMToFbCGctf4URlrZ3YrtECLqsyiuTE/s200/IMG_4738.jpg" border="0" /></span></a><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">It's about being creative in the kitchen. It's about sharing with others. It's about making something delicious. And it's about putting yourself into the food so that when you share it with others they taste a little of you! Making a dish is like sand art. It doesn't matter how long it took to make it or make it look beautiful, it can disappear in a bite!<br /></span><br /><span style="font-family:arial;">Eat well and enjoy the people in your life!</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Filled Mango Crepes with Sweet Orange Cream and Triple Berry Sauce</span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjF-CNFhZSMI6tiPedZvgZ7Kple0yTe1my9_8ByI6aFV93iQqNmy9GUoAv_mlFXTK6bNteFqx2nYejaV0tygeZvAjF2rVIze7xdVOfbcjiyeHEmY1msO8txDiHN2KDF875KeYiCZhCR4/s1600-h/IMG_4736.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369222593179685762" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 135px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjF-CNFhZSMI6tiPedZvgZ7Kple0yTe1my9_8ByI6aFV93iQqNmy9GUoAv_mlFXTK6bNteFqx2nYejaV0tygeZvAjF2rVIze7xdVOfbcjiyeHEmY1msO8txDiHN2KDF875KeYiCZhCR4/s200/IMG_4736.jpg" border="0" /></span></a><br /><span style="font-family:arial;">Add cinnamon to basic crepe recipe</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Mangoes or peaches finely diced</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Sweetened Oange Whipping Cream :</span></strong><br /><span style="font-family:arial;">2 c. Heavy Cream</span><br /><span style="font-family:arial;">1/2 c. powdered sugar, </span><br /><span style="font-family:arial;">1 tbls. orange extract</span><br /><span style="font-family:arial;">Beat to high peaks.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Cinnamon for spinkling</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Triple Berry Sauce:</span></strong><br /><span style="font-family:arial;">4 cups frozen mixed berries</span><br /><span style="font-family:arial;">1/2 c. sugar</span><br /><span style="font-family:arial;">1 tsp. lime zest</span><br /><span style="font-family:arial;">1 1/2 tbls. cornstarch</span><br /><span style="font-family:arial;">1 tsp. lemon juice</span><br /><span style="font-family:arial;">Thaw frozen berries with sugar and zest. Take juice and heat with cornstarch. Add thawed berries. Add lemon juice to taste. Can be made and refrigerated for several days.</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Assembly:</span></strong><br /><span style="font-family:arial;">Take 1 prepared crepe.</span><br /><span style="font-family:arial;">Add 1/4 c, diced mangoes or peaches on 1/3 crepe.</span><br /><span style="font-family:arial;">Place 2 tbls. berry sauce on plate.</span><br /><span style="font-family:arial;">Roll. Top with 2 tbls. more berry sauce</span><br /><span style="font-family:arial;">Add dollops of orange whipping cream and sprinkle with cinnamon.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-19340367183832877952009-08-12T12:50:00.013-10:002009-08-12T13:19:18.816-10:00Mango Season on Maui<span style="font-family:arial;"><strong>MANGO SEASON ON MAUI</strong></span><br /><div><div><div><div><div><br /><div><span style="font-family:arial;">Mango season on Maui comes once a year. It's a time of year that I reall<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA5UV0V_CkI4yWOIoELItGaUVgoKj0QpF344s6Rni5FIIwI2NQ5QjPTx7dj6QOwxNBvNUfgO7Vk_WQswUm0HOBSN06SYsvHqKVwmicaN0rVnz7aXFNINFwKQqWORQx0X8BCuz6-4ocEY/s1600-h/IMG_4662.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369215793173510594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 157px; CURSOR: hand; HEIGHT: 135px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVA5UV0V_CkI4yWOIoELItGaUVgoKj0QpF344s6Rni5FIIwI2NQ5QjPTx7dj6QOwxNBvNUfgO7Vk_WQswUm0HOBSN06SYsvHqKVwmicaN0rVnz7aXFNINFwKQqWORQx0X8BCuz6-4ocEY/s200/IMG_4662.jpg" border="0" /></span></a>y look forward to. W</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6NrPEiI4BWm09oqXebacNqajTyWQOr57WZR_yWgRXzX-MpGze7p_g__oIuOkF0dJXLokMVTXCxFtTFFVtmmSiUG4Jimhdb6p0GAGWWPmOZIkRHyEi7kNDk7GvhBTSPjez9eCAysaKNA/s1600-h/IMG_4700.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369216410641376818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 133px; CURSOR: hand; HEIGHT: 178px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6NrPEiI4BWm09oqXebacNqajTyWQOr57WZR_yWgRXzX-MpGze7p_g__oIuOkF0dJXLokMVTXCxFtTFFVtmmSiUG4Jimhdb6p0GAGWWPmOZIkRHyEi7kNDk7GvhBTSPjez9eCAysaKNA/s200/IMG_4700.jpg" border="0" /></span></a><span style="font-family:arial;">hen I first moved to Maui I think I had a mango or two.</span><span style="font-family:arial;"> However, it wasn't u</span><span style="font-family:arial;">ntil last year that I really started noticing the mang</span><span style="font-family:arial;">o trees on Maui. It was as if a blindfold had be<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitljMGTXj8TECaATQultd-VlcR5AM86GUzLCYRfKI9A5UEcnG6siRdEme3OMYoSpmoAZp8Db2RbviIoPrGqHrI2FHJPByZzCFGJWwvjqwdxmIeVGgX-L3BujGQcJK26JeiNJYLdqfRLQ/s1600-h/IMG_3873.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5369214590301559922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 159px; CURSOR: hand; HEIGHT: 132px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitljMGTXj8TECaATQultd-VlcR5AM86GUzLCYRfKI9A5UEcnG6siRdEme3OMYoSpmoAZp8Db2RbviIoPrGqHrI2FHJPByZzCFGJWwvjqwdxmIeVGgX-L3BujGQcJK26JeiNJYLdqfRLQ/s200/IMG_3873.jpg" border="0" /></span></a>en removed from my eyes. They were everywhere. This year I had access to a mango yard of 10 trees! </span></div><br /><div><span style="font-family:arial;">Mango season </span><span style="font-family:arial;">came a little later this year because of the colder weather earlier. It's now August and we are still seeing some mangoes. My friend Debbie and her husband Bob visited from the Washington, DC a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-cJrNBpmBmQZFmd845T5DDGdB1bkm2gVfhX3_ZXZHcwUMGoxC-C1tbAtioEIBkBuuyeqF_W0nTZQCFRNJbr5KIv0-QMZyWcmwjt9479fZFTxi8_kUW654AxB5senWLx2EMulX8WLs4g/s1600-h/IMG_3808.jpg"><img id="BLOGGER_PHOTO_ID_5369220226235262146" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 163px; CURSOR: hand; HEIGHT: 122px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-cJrNBpmBmQZFmd845T5DDGdB1bkm2gVfhX3_ZXZHcwUMGoxC-C1tbAtioEIBkBuuyeqF_W0nTZQCFRNJbr5KIv0-QMZyWcmwjt9479fZFTxi8_kUW654AxB5senWLx2EMulX8WLs4g/s200/IMG_3808.jpg" border="0" /></a>rea in July and I know that the mangoes were a highlight of the visit. We had fun picking mangoes, making mango smoothies, eating mango bread and dehydrating mangoes.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">How can something like mangoes be so intriguing? I do not know why they excite me so much, but they do. I get so excited just thinking about them, finding them, cooking with them, sharing them with friends. Mangoes are a very lush and sweet fruit and they grow so ab<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx3V0rTfKZrmtdRlXQoG4fxYyRk3XSqCsBwwkaHUmiX5GgNke87nrmREH22Rs4k3Lj5HwDd7KWKJ44jmNKxvsZm7yMJQnNdjKScrfGOA8WKaqLSr_4fnaL-LPsETVPf6FH8Wp3YaGntU/s1600-h/IMG_4677edited.jpg"><img id="BLOGGER_PHOTO_ID_5369219520374431266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 160px; CURSOR: hand; HEIGHT: 168px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx3V0rTfKZrmtdRlXQoG4fxYyRk3XSqCsBwwkaHUmiX5GgNke87nrmREH22Rs4k3Lj5HwDd7KWKJ44jmNKxvsZm7yMJQnNdjKScrfGOA8WKaqLSr_4fnaL-LPsETVPf6FH8Wp3YaGntU/s200/IMG_4677edited.jpg" border="0" /></a>undantly, nobody has to do anything, they just appear. It's really quite amazing. The trees grow dozens of feet high. The mango is so delicious when you get it ripened from the tree. I am aware that most people will never have experienced the lusciousness of a tree ripened mango.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">I know for sure that mangoes have inspired me. They inspired me to come up with new recipes. They have helped me make new friends. They put a smile on my face. I look forward to waking up in the morning and foraging for mangoes. I look forward to finding the deep red/orange ones that are perfectly ripened and ready to eat. I look forward to peeling, slicing and pureeing mangoes. Mangoes, they have created moments for me, good memories. Mangoes have taken me to a place of appreciation, awareness and creativity. It's really quite amazing how a fruit could do that!</span></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com1tag:blogger.com,1999:blog-8389190954119305574.post-73023612130774587652009-07-01T10:05:00.015-10:002009-07-01T10:40:19.461-10:00"Healthy" Desserts<span style="font-family:arial;">I</span> <span style="font-family:arial;">love desserts. I grew up with a father who enjoyed his jelly beans and raisinets and cookies and pies all year long! It's easy for me to grab a cookie or piece of chocolate. Howev</span><span style="font-family:arial;">er, I have recognized how wonderfully satisfying it is to enjoy a "</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH0Qm0mOAwxpXqKvj8PlMbQJYFoAsopA3N-8r2AOJ1XFNge-6bNqkavzfv_t0gkuTzz94p7jpsQm1EPsNwVVekYwu1UuC4kWBjiPbxEzUmcyMPWBJvsQsbhW6maMmqnDuYtMSXkhmcSI/s1600-h/IMG_6850.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353589648741374290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 152px; CURSOR: hand; HEIGHT: 107px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH0Qm0mOAwxpXqKvj8PlMbQJYFoAsopA3N-8r2AOJ1XFNge-6bNqkavzfv_t0gkuTzz94p7jpsQm1EPsNwVVekYwu1UuC4kWBjiPbxEzUmcyMPWBJvsQsbhW6maMmqnDuYtMSXkhmcSI/s200/IMG_6850.jpg" border="0" /></span></a><span style="font-family:arial;">healthy dessert." It's tasty and actually better for me. I have come up with a number of tasy and healthy desserts. Some of them include mango pie with a </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfhrBPA_nsGCyq_Xr2wZ2vLSbpx76R_m-NNwCbe42m0tlmoYGK5O6AV8Ueijdz7qidmuYR4MTmVsu1rm_mIO7Jf8mv12qDD3yvSBF1kEj-4zRL5ftVvdM4Pmn4jur-zS95UA45fgaeyQ/s1600-h/Coconut+Sticky+Rice+2.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353586402786873666" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAfhrBPA_nsGCyq_Xr2wZ2vLSbpx76R_m-NNwCbe42m0tlmoYGK5O6AV8Ueijdz7qidmuYR4MTmVsu1rm_mIO7Jf8mv12qDD3yvSBF1kEj-4zRL5ftVvdM4Pmn4jur-zS95UA45fgaeyQ/s200/Coconut+Sticky+Rice+2.JPG" border="0" /></span></a><span style="font-family:arial;">nut crust. And believe it or not, this is a raw de<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtQU1CioLwuvsrebjzljTmFkqX7yro4Jg_VPgV00We26kzBE2kVxI2bNit52lO7wtPB4JN89ErcboHd1WqLuivwmtM5f8ITDxTYrf5JnRPRqtZEgwMm9eDfpQtvMF3RyNPMH4KAqFCBs/s1600-h/IMG_3197.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353589473770882546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 164px; CURSOR: hand; HEIGHT: 127px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtQU1CioLwuvsrebjzljTmFkqX7yro4Jg_VPgV00We26kzBE2kVxI2bNit52lO7wtPB4JN89ErcboHd1WqLuivwmtM5f8ITDxTYrf5JnRPRqtZEgwMm9eDfpQtvMF3RyNPMH4KAqFCBs/s200/IMG_3197.jpg" border="0" /></span></a>ssert. </span><span style="font-family:arial;">And I created chocolate cream macadamia squares without eggs or milk or cream!<img id="BLOGGER_PHOTO_ID_5353589841581223522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 162px; CURSOR: hand; HEIGHT: 120px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGXWqutsafxNnC-CtKRk-JvZQxEIbHl1Y1BaHKGHeiseUKNNnT4LGVKEwzev4BFdlx1q51RDGaoLfzNGRa4Po6Qp4rDOl5UP_at4YSaRAzNfMfMhDFnu4Tr4ddw8hcZHNFiqJuLf4CLw/s200/IMG_6998.jpg" border="0" /> And then I had a craving for chocolate and made my own chocolate </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAnVUJb5z8opr1EQIHphoZFrdto22g4I6HqNs7pvuoFnybkxW3y3W8Ci82NLqllCAHqmxqWU3yTiC9aF8ZEPxdTMaLStcOE6cFLSyf_O_NNy8a7ia_yR4sZXoyoy0WpuooxOWENyE4uY/s1600-h/IMG_8098.jpg"></a><span style="font-family:arial;">covered pretzels...throw in a strawbery for some vitamins! And of course the sweet coconut sticky rice with mangos. And one of my special treats is making three-berry sauce. It can be used as a topping for ice cream or crepes or even sweet sticky rice with a crunchy coconut topping. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">The other day I even made a blueberry pie only made with blended blueberries and bananas, with a small amount of maple syrup. You can use <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaklE6vOfcL8h0aJIsELpGtzaEWqJKy9_fI22hpqa-YLa5__px8Np3hWSZ41fng2dkKtCHwdIjMF9K2ynJKr6FtvG3GzusiWkRy4nCmzuVjiJQiloNwdblmk5hoLHxvseVt7mqinHjwlE/s1600-h/IMG_2070_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353589297685590642" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 142px; CURSOR: hand; HEIGHT: 148px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaklE6vOfcL8h0aJIsELpGtzaEWqJKy9_fI22hpqa-YLa5__px8Np3hWSZ41fng2dkKtCHwdIjMF9K2ynJKr6FtvG3GzusiWkRy4nCmzuVjiJQiloNwdblmk5hoLHxvseVt7mqinHjwlE/s200/IMG_2070_edited.jpg" border="0" /></span></a>any cooked or raw crust. I used a raw nut crust. I poured in the blended blueberries and bananas and put in a few whole blueberries. Within an hour the pie was solidified. There were rave reviews of this incredibly easy dessert.<br /></span><br /><span style="font-family:arial;">And here's a recipe for "RAW" chocolate cake. Just don't tell anyone!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2XQNKQcdEDNzem2uFDzgLRGcIdhyphenhyphenrMm97fHSgZOzIXR4XOBAqIVGHwm5a_4BIXBEaW0jWludreUazTEO9A-eki1-g8vdzbTrCmmxrlZUgSH0U1g1C_JD0olJJwEjmB8mjUT5zrYTVwM/s1600-h/IMG_1080.jpg"><strong><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353591689286342098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2XQNKQcdEDNzem2uFDzgLRGcIdhyphenhyphenrMm97fHSgZOzIXR4XOBAqIVGHwm5a_4BIXBEaW0jWludreUazTEO9A-eki1-g8vdzbTrCmmxrlZUgSH0U1g1C_JD0olJJwEjmB8mjUT5zrYTVwM/s200/IMG_1080.jpg" border="0" /></span></strong></a><span style="font-family:arial;"><strong>Raw Chocolate Cake<br /></strong><br />2 c. walnuts unsoaked<br />2 c. sunflower seeds unsoaked<br />1 c. shredded coconut<br />1 c. cocoa powder<br /><br /></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">1 c. soaked almonds<br />1 c. raisins soaked<br />2 c. dates soaked<br />3 c. carrot pulp from carrot juice<br />1 tbls. pure vanilla<br />1 tbls. pure orange extract<br /><br />Blend to a powder walnuts and sunflower seeds. Add shredded coconut and mix in cocoa powder. This is your “flour.”<br /><br />Blend almonds, raisins, dates and vanilla in food processor. Mix in carrot pulp. This is your wet mixture.<br /><br />Add dry mixture to wet mixture and blend well.<br /><br />Form into one large cake or mini cakes.<br /><br /><strong>Nut cream:</strong><br />1 c. soaked cashews<br />5 dates soaked<br />1 c. filtered water<br /><br />Blend nut and dates with water. This is your “frosting.”<br /><strong></strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRKxI0izJYqtjIWlg1cfCXHvWhRaqlls1QlCd3_wukBdKcYT4o_tU7KjZtpmlsfmDgBhUPnenesqRNDeZRJxKhjjDtXLpSG6524bST9MZ_Qb15AcwA6Ht_m0ZwfZUknc0sVWNW_1vWBw/s1600-h/IMG_0472_edited.jpg"><strong><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5353586589453225586" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRKxI0izJYqtjIWlg1cfCXHvWhRaqlls1QlCd3_wukBdKcYT4o_tU7KjZtpmlsfmDgBhUPnenesqRNDeZRJxKhjjDtXLpSG6524bST9MZ_Qb15AcwA6Ht_m0ZwfZUknc0sVWNW_1vWBw/s200/IMG_0472_edited.jpg" border="0" /></span></strong></a><br /><span style="font-family:arial;"><strong>Decoration:</strong><br />Fruit for decorating<br /></span><span style="font-family:arial;"><strong><br />Fruit Ice Cream</strong>:<br />4 cups frozen fruit (mango, berries, bananas, pineapple)<br />Approx ½c.-¾ c. coconut milk<br /><br />Blend frozen fruit in food processor or strong blender. SLOWLY add coconut milk. Do not liquefy. It should become creamy and turn into ice cream. This is not a “smoothy.” Only add enough coconut milk to bind.<br /><br />Served cake with a scoop of fruit cream. Enjoy.<br /><br />NOTE: You can omit the nut cream and just serve with the frozen fruit cream if you want. It’s equally delicious.</span>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-87416590984287179802009-06-29T14:58:00.011-10:002009-06-29T17:03:10.725-10:00Cooking with Children<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCPWHq-unKDSWh8HEFyKIPZiFe1w9yCMq8fkEtUO1AN2J3rVqyMgKUcUxYAB_LlYA-6l77IqKS6cBiPib08WagVAMNrJ8F5UzZFUhb-qi5Wa5FYk0AWsjC3qR6kuFU-yQzY-k3wNplcA/s1600-h/IMG_4020.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5352946602893039682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 178px; CURSOR: hand; HEIGHT: 124px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCPWHq-unKDSWh8HEFyKIPZiFe1w9yCMq8fkEtUO1AN2J3rVqyMgKUcUxYAB_LlYA-6l77IqKS6cBiPib08WagVAMNrJ8F5UzZFUhb-qi5Wa5FYk0AWsjC3qR6kuFU-yQzY-k3wNplcA/s200/IMG_4020.jpg" border="0" /></span></a><span style="font-family:arial;"> </span><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5352918843924073986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 134px; CURSOR: hand; HEIGHT: 165px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sDQzOwYTgIfnKok5OvIqbosZ4FyybPrizJpXuZnIaAZEIy18a5ZCLqYiA8wTCJln3uvQWzhWn8xaaZAdWTe5AJ9_uVXJG0g0C-BSju3HYaLajBGQfL7zDTkM6XAQQbW7N7PenOEJxic/s200/IMG_0367.jpg" border="0" /></span></div><span style="font-family:arial;">I am quite efficient in the kitchen and usually work by myself. However, cooking classes and sharing information with people is one of my greatest pleasures. I have had the opportunity to cook with children on a number of occasions and they are some of my favorite moments. When I get back to Michigan I love cooking with my nieces and nephews. The photo on the left is my niece enjoying my mini pumpkin chocolate muffins. The one on the right is my oldest niece helping prepare a homemade pizza for her and her brothers. Kids get bored easily so it's important to make things that they really like and that they can participate in and be a part of. One of my nephews to this day remembers helping make hummus. It was a fun day! That's what I remember.</span><br /><br /><span style="font-family:arial;">One of my favorite "how to" meals with children is making pizza. We even make homemade dough and sauce and the kids can put on the toppi</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju849olognFvoUsFPEJ33f5-1NKcuC_1KYEwBNh1crBOcvMyNBmPqgC5pGinoO3Z29Hvf5-btHDo56noj4t2_gR28y4IZazgDgnxi_wCl2zyGExjipWQL-voQ8zPX6APb5kyNiuoQUgdk/s1600-h/IMG_1177_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5352946340623533730" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 143px; CURSOR: hand; HEIGHT: 110px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju849olognFvoUsFPEJ33f5-1NKcuC_1KYEwBNh1crBOcvMyNBmPqgC5pGinoO3Z29Hvf5-btHDo56noj4t2_gR28y4IZazgDgnxi_wCl2zyGExjipWQL-voQ8zPX6APb5kyNiuoQUgdk/s200/IMG_1177_edited.jpg" border="0" /></span></a><span style="font-family:arial;">ngs of their choice on mini pizzas. Smiling is good. Laughing is even better. And a little seriousness in the kitchen and awillingness to learn is really wonderful. Cooking can be fun, creative and a great thing to do as a family. It's not how many moments you have, it's the moments that take your breath away and that remind you of warm and fuzzy thoughts.</span><br /><br /><span style="font-family:arial;">Some of my favorite moments growing up are in the kitchen. I remember dying Easter eggs or making chocolate chip cookies or even making a salad and setting the table. I was involved. Involving children in the every day activities of cooking, eating and preparing food is important. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhZyyDW2OVvy7s5J-6q98RzH8ePnMzKXDKAD0VHfOoIPq6RpamrkVV7pQGMFwMjtfsQMYEeAAqNCqzJNjV5jnVqmWrRQYUZvLdKWJJP7QZV-NykrxodO2rFUqw6z9n7B9kiJpOoEieNo/s1600-h/IMG_0831.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5352948674013660738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 145px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhZyyDW2OVvy7s5J-6q98RzH8ePnMzKXDKAD0VHfOoIPq6RpamrkVV7pQGMFwMjtfsQMYEeAAqNCqzJNjV5jnVqmWrRQYUZvLdKWJJP7QZV-NykrxodO2rFUqw6z9n7B9kiJpOoEieNo/s200/IMG_0831.jpg" border="0" /></span></a></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS1Q45-ZK0X8ApMrN39XO5SM9mWn6yEvPQguaqs0Wzp2Zq4TZCCl-xLbHW7qtsH3a_2Vb79WMwUCb5OSryIlZCFr1gKviauWjA_wNGt36UWjnGRakLr0Y9QGLqx8TmX_sTQ0ZPc7HzJI/s1600-h/IMG_0820_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5352948352144304402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 174px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpS1Q45-ZK0X8ApMrN39XO5SM9mWn6yEvPQguaqs0Wzp2Zq4TZCCl-xLbHW7qtsH3a_2Vb79WMwUCb5OSryIlZCFr1gKviauWjA_wNGt36UWjnGRakLr0Y9QGLqx8TmX_sTQ0ZPc7HzJI/s200/IMG_0820_edited.jpg" border="0" /></span></a><span style="font-family:arial;"> Teaching healthy eating habits to children is important. However, making chocolate cupcakes and sharing a moment is equally</span><span style="font-family:arial;"> important. Relating fun to food and experiencing something special is as vital as the vitamins and minerals! Here's to your health, now raise that chocolate cupcake!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhZyyDW2OVvy7s5J-6q98RzH8ePnMzKXDKAD0VHfOoIPq6RpamrkVV7pQGMFwMjtfsQMYEeAAqNCqzJNjV5jnVqmWrRQYUZvLdKWJJP7QZV-NykrxodO2rFUqw6z9n7B9kiJpOoEieNo/s1600-h/IMG_0831.jpg"></a>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-17108362553700855732009-06-28T18:50:00.008-10:002009-09-09T05:29:48.310-10:00Enhancing Simple Flavors - Creating A Memorable Meal<span style="font-family:arial;">The Journey of Food</span><br /><br /><div><div><span style="font-family:arial;">I take it for granted that </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gb_C1_QER_xoaOS2MTur50uMpH3av-0h8zmmWezPlTGE-5nFOnLFrCL61Yt5OfjlQ49qWdb4cnX4nCRxcADn1fl1GqQCfzY4xvUlhN1qKI9-5e7q2DH_6HgzCPh6cr9WNt3quxv6Ei4/s1600-h/IMG_3628.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352608985888687634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gb_C1_QER_xoaOS2MTur50uMpH3av-0h8zmmWezPlTGE-5nFOnLFrCL61Yt5OfjlQ49qWdb4cnX4nCRxcADn1fl1GqQCfzY4xvUlhN1qKI9-5e7q2DH_6HgzCPh6cr9WNt3quxv6Ei4/s200/IMG_3628.jpg" /></span></a><span style="font-family:arial;">eating is meant to be fun and an experience to be shared with others. Yesterday, my friend and I went to the farmer's market in Kahului to create a healthy yet tasty meal. Using a variety of fresh ingredients is part of creating a fun meal. I like to take simple items and use them in unique ways. I like dishes to have flavors that are enhanced, i.e. roasting vegetables, seasoning with a special dehydrated sea salt and herbs (Herbamare, available at natural food stores), adding basil and herbs at the end of the cooking process so that flavors come out and using ingredients that are naturally sweet (unsweetened coconut vs. sweetened).<br /></span><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">QUOTE:</span></div><br /><div><div><div><div><span style="font-family:arial;">"My day started with a trip to the farmer's market picking out fresh ingredients with Chef Ann-Marie of Maui Fresh Chef. I told her I wanted to learn to cook something that tasted great, but was also healthy. If you ever want a cooking lesson or a catered event, she is your go to person. Best part is sitting down to enjoy the meal she creates with you."</span><br /><span style="font-family:arial;">" Today was just a day for the memory book. Thank you. You always know how to make me feel important. You are amazing. I can't wait for more people to have the Ann-Marie experience. Sitting down at the table with you is like going on an exotic journey of flavors, aromas, and visual bliss."<br />--KS (Maui, Hawaii)</span></div><br /><div><span style="font-family:arial;">We used ingredients such as roasted tomatoes, fresh anise, unsweetened coconut, silken tofu and fresh basil. These were ingredients that are common to me but not necessarily always easy to use in dishes and you may not always have these items on hand.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHawfiH4cKXAXYdfEpwUGk_rX1gLB21TNg3S5dlytNBJkqZyzjLIa7cbc6GFImff9lvXGudB4C6X1c8VGIhsIMZ3MuDQGE_UkF2Mm4u3wpVaKFQDF1X8RjXTgG6AtwlVGQPpdPUDo5a8/s1600-h/IMG_3684.jpg"><span style="font-family:arial;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 162px; FLOAT: left; HEIGHT: 108px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352609634523430050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHawfiH4cKXAXYdfEpwUGk_rX1gLB21TNg3S5dlytNBJkqZyzjLIa7cbc6GFImff9lvXGudB4C6X1c8VGIhsIMZ3MuDQGE_UkF2Mm4u3wpVaKFQDF1X8RjXTgG6AtwlVGQPpdPUDo5a8/s200/IMG_3684.jpg" /></span></a><span style="font-family:arial;"> We started the roasted tomato soup with a homemade broth. I took extra vegetables I had on hand; scallions, parsley, carrots, onion, swiss chard and threw them all in a pot for about an hour. The end result was a tasteless broth, but wh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZBxqd-JNER7H30tD5KTH7jLA3sqm_APF6oX0AxZMKTVyrhMvUcb9W_27EuOUelo_IQ8A85Z20XKy2zMDVkUV74MhuUDcSUdDoVPot0R8o6jK5iQfWyYhzWCZMKwPVRKa-kvfmAQn89I/s1600-h/IMG_3675.jpg"><span style="font-family:arial;"></span></a>en I added the sea salt seasoning it tasted like a delicious broth and this was used as the base for the roasted tomato fennel soup. It simply added depth to the soup without using meat products or cream.</span></div><br /><div><span style="font-family:arial;">Lunch was a roasted tomato fennel soup with, and a creamy <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WFPwzshqjI8vTQIdX-xz8H9mhEXhADRaf7GC_JeeSh8RLW84rog4yl_UKne51CWVzweMO1xbrphVV16bd8xQVbXq-uF-SA0n9Mp6FM1ze1qtn_N7gmzelVEMggl0Qe6e2i6DiUtANck/s1600-h/IMG_3692.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379490100493367810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WFPwzshqjI8vTQIdX-xz8H9mhEXhADRaf7GC_JeeSh8RLW84rog4yl_UKne51CWVzweMO1xbrphVV16bd8xQVbXq-uF-SA0n9Mp6FM1ze1qtn_N7gmzelVEMggl0Qe6e2i6DiUtANck/s200/IMG_3692.jpg" /></a>chocolate coconut dessert with dark chocolate chips (made with silken tofu!). I made a basil citrus vinaigrette for a simple salad with walnuts and dried cherries.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIrZC7tHJrCY8ZMrVk0r7DrGLsi4GEikBV-xgYYP1xMWgGbisqHQWxNQc8IZfeqwUoFZctCDN3sdijTN4AgQy4a51LHS8WR0VYILHTmThjmJcX_O6OHH_iQlOBU5kHC-jtM0XLJVg9ls/s1600-h/IMG_3694.jpg"></a></span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">What I am reminded of is that you don't have to force yourself to eat healthy. Simply use the least processed foods possible, i.e. fresh fruits, vegetables, herbs and natural ingredients. The secret to creating memorable dishes and meals is by enhancing flavors with a variety of ingredient combination and cooking techniques. Experiment. Try something different. Step outside of the box.</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Bon Appetit!</span></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-14769637392797025492009-06-26T13:19:00.013-10:002009-06-26T14:41:00.203-10:00Maui Summer Lunch Menu<div><span style="font-family:arial;">FRESH SUMMER LUNCH MENU - MAUI or ANYWHERE</span><br /><div><div><div><div><div><div><div><div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Aloha! I thought that I would share with you a lunch menu with some of the dishes that I create that are unique to my style of cooking. I enjoy taking some of my favorite foods to create dishes that are a little different. The following menu is fairly simple, delicious and still good for you. This menu is festive enough to serve to guests and simple enough to have during the week. And what I like is that no matter where you live and no matter what fresh ingredients you have access to, these are recipes that can have substitutions. I have made these dishes over and over again with rave reviews. Food can be fun! </span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">Enjoy eating well. Enjoy food that tastes good. Enjoy celebrating with food! </span><span style="font-family:Arial;">And remember to roast extra vegetables for snacking any time!</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisq5njPFSf9cxuQi-sNKMxjm6FB9WTPzuXe1I7PpzrJ4mtL7yolOTS7vIiejELewB5zgsnEIJ0P84lgSnRXRN_rbXYDwJvZWqFskJCeAWriPwcR3yJvFSBcDbadhk85nsP9yaivwjigE/s1600-h/IMG_2800.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5351789527660985378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 131px; CURSOR: hand; HEIGHT: 122px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisq5njPFSf9cxuQi-sNKMxjm6FB9WTPzuXe1I7PpzrJ4mtL7yolOTS7vIiejELewB5zgsnEIJ0P84lgSnRXRN_rbXYDwJvZWqFskJCeAWriPwcR3yJvFSBcDbadhk85nsP9yaivwjigE/s200/IMG_2800.jpg" border="0" /></span></a><br /><div><span style="font-family:arial;"><strong>Roasted Carrot Beet Salad with Roasted Beet Dressing over Field Greens</strong></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT5CYU2zEI4sYN1fV9AXSVWmTvcJw4WyJgHBpDloOiQWUiUrOlEo2UpTd0CV0FG5K-YuIt37OEyjZeDZXxMXsM2L5oVwCnCnZY07VPMk7xrY5NEpASKJ5YyGExNfUqjg6vr79tRLCTT4/s1600-h/IMG_7991.jpg"><img id="BLOGGER_PHOTO_ID_5351795360225609122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 141px; CURSOR: hand; HEIGHT: 112px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpT5CYU2zEI4sYN1fV9AXSVWmTvcJw4WyJgHBpDloOiQWUiUrOlEo2UpTd0CV0FG5K-YuIt37OEyjZeDZXxMXsM2L5oVwCnCnZY07VPMk7xrY5NEpASKJ5YyGExNfUqjg6vr79tRLCTT4/s200/IMG_7991.jpg" border="0" /></a> <div><span style="font-family:arial;"><strong>Garlic Shrimp Wrap with Basil Pesto and Feta with Carrots</strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><div><span style="font-family:arial;"><strong></strong></span></div><br /><div><span style="font-family:arial;"><strong>Roast</strong></span><span style="font-family:arial;"><strong>ed <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIaTIRL4fBs4PZZF6KGtf98eyao2WZEnj3kHGO9zrPBP5mOSV9JQw1QM-Eaz5ZGE13SyZ3AnlYYPfj_jHVTtKo6VDur5B0SFAB6_bDy5V6EVg9qdb3rXq72hhHYU0Gg1eoTd4vfpLVLA/s1600-h/IMG_8703.jpg"><span style="font-family:arial;"><strong><img id="BLOGGER_PHOTO_ID_5351789034814249842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 148px; CURSOR: hand; HEIGHT: 110px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIaTIRL4fBs4PZZF6KGtf98eyao2WZEnj3kHGO9zrPBP5mOSV9JQw1QM-Eaz5ZGE13SyZ3AnlYYPfj_jHVTtKo6VDur5B0SFAB6_bDy5V6EVg9qdb3rXq72hhHYU0Gg1eoTd4vfpLVLA/s200/IMG_8703.jpg" border="0" /></strong></span></a>Rosemary Sweet Potatoes</strong></span></div><br /><br /><div><span style="font-family:arial;"><strong>Mango Coconut Cream</strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn3QnISJmQemmD5rqH_0PTzOPCfptXj9i6_ImXFgaTJQd16SG5JXe7BaaSJHlIDOb0__Pt8k46_we2CZSdNhiVx6ZOOErcH27AvNjaUyYB5cuCSt8HhReZ-xQF9ni5r5QNNxs6ZFOIgc/s1600-h/IMG_9400_edited.jpg"><span style="font-family:arial;"><strong><img id="BLOGGER_PHOTO_ID_5351782265709317442" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 149px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn3QnISJmQemmD5rqH_0PTzOPCfptXj9i6_ImXFgaTJQd16SG5JXe7BaaSJHlIDOb0__Pt8k46_we2CZSdNhiVx6ZOOErcH27AvNjaUyYB5cuCSt8HhReZ-xQF9ni5r5QNNxs6ZFOIgc/s200/IMG_9400_edited.jpg" border="0" /></strong></span></a><span style="font-family:arial;"><strong> garnished with fresh raspberries and fresh mint</strong></span><br /></div><div><span style="font-family:arial;"></span> </div><div><span style="font-family:arial;">Roasting vegetable is quite simple. When you want to roast beets. The best way is to line a broiler pan with foil and oil it. Cut beets in half, lightly oil and place cut side face down. Cover with foil tightly. Cook on high heat about 45 min. The beet should be pierced with a fork easily. Allow to cool and peel. Julienne the beets or cut in 1 inch chunks. </span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Carrots can be best roasted by peeling the carrots and slicing on a diagonal. Toss with chopped garlic and sprinkle with salt. Add extra virgin olive oil to coat. Oil a metal baking sheet and spread carrots thinly.</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Oven should be about 450 degrees. Carrots take about 15-20 min. </span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">For a light vinaigrette I process up one of the roasted beets and the green part of one scallion and a small piece of peeled fresh ginger in a food processor with a little orange juice and maple syrup, sea salt and apple cider vinegar. I slowly add extra virgin olive oil to taste. Toss with carrots and beets. Serve over a bed of field greens. You can roast beets, portabella mushrooms, zucchini, carrots, squash, onions, and asparagus, get creative.</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><strong>Roasted Rosemary Sweet Potatoes RECIPE BELOW</strong><br /><br />Extra Virgin Olive Oil<br />Rosemary finely chopped<br />3 Med. Yams or Sweet Potatoes<br />Sea salt to taste<br /><br />Preheat oven to 450˚. Prepare cookie sheet. Brush with olive oil<br />Wash and dry yams or sweet potatoes. Do not peel, except brown and bad spots. Cut vertically into 4 even quarter. Slice into med. thick fries, not too thin. Toss in 2 tbls. olive oil. Sprinkle with Rosemary and Sea Salt. Spread evenly onto cookie sheet. It should be a single layer. Put cookie sheet in oven. After about 10-min you can turn once with a spatula. Periodically watch that the fries are not burning or sticking to pan.<br />Cook approx. 20 min.<br /><br /><strong>Honey Mustard Dipping Sauce</strong><br />Dijon Mustard<br />Honey<br /><br />Mix equal part Dijon mustard and honey. Mix to blend well.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><strong>FROZEN MANGO (BERRY or PINEAPPLE) COCONUT CREAM</strong></span></div><br /><div><span style="font-family:arial;">For an amazing easy and delicious and fresh dessert. Take frozen mango, about 2 cups. Puree in food processor with a small amount of organic whole coconut milk (not lite). Slowly add the coconut milk as it blends in. The fruit will create a very creamy icecream like texture in minutes. It's important to not add too much liquid and to be sure the fruit is frozen. I have done this with frozen berries, pineapple and other fruits. It's a fabulous dessert, decorate with fresh fruit and serve with a biscotti or cookie if desired.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;"><strong>Shrimp, Ahi or Veggie Wraps</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiystsxJPHGsAjq1IF9isRifqhpSM3qK_rxWqM0nEqrVqKepc6YcI3VeR252BYxlE0UDLZHuaYSWRn5mt6G6umCE4mqy2HHMAZudazpsQVSVbdvHQ01WYX0W82Od1xMOvT4GogrIPBrN5s/s1600-h/IMG_7969.jpg"></a>Shrimp, Ahi or Veggie Wraps<br /><br />Ingredient<br />1 large onion sliced thin<br />2 tbls. Olive oil<br />1 tsp sea salt<br /><br />2 small carrots julienne and blanched<br />1 tsp olive oil<br />1 clove garlic chopped finely<br />Salt to taste<br /><br />20 shrimp deveined<br />Season shrimp with salt and pepper<br />3 cloves garlic chopped finely<br />1 tbls butter<br />1 tbls olive oil<br />1 large scallion chopped (green and white parts)<br />¼ c. white cooking wine<br />Lemon juice<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB2rfwYigFa8jwx0kfL_7MV3gu6fojRskmgFYua_sW9ry8zTP3oDNefpV7d3SC6SDpri2v34KJpxnv2wsBz-Kaouivs_x1K9D7p98xKa5SEjvBmliMQDLb7R-xMij7iVSUkuKC56RDqo/s1600-h/IMG_7967.jpg"><img id="BLOGGER_PHOTO_ID_5351799477915404306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 130px; CURSOR: hand; HEIGHT: 163px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB2rfwYigFa8jwx0kfL_7MV3gu6fojRskmgFYua_sW9ry8zTP3oDNefpV7d3SC6SDpri2v34KJpxnv2wsBz-Kaouivs_x1K9D7p98xKa5SEjvBmliMQDLb7R-xMij7iVSUkuKC56RDqo/s200/IMG_7967.jpg" border="0" /></a><br />4 whole grain or whole wheat wraps (small fat free kind or small tortiallas)<br />4 tbls basil pesto<br />4 tbls crumbled feta cheese<br />4 large basil leaves<br />Oil for pan<br /><br />Preparation<br />Caramelize onion. Heat 2 tbls olive oil in sauté pan on high. Stir in onions and coat with oil. Sprinkle evenly with salt. This process can take 25-30 minutes to create the caramelization. After onion starts becoming opaque you can lower heat to medium high. Stir often in the beginning to prevent uneven cooking and burning. After the first process of softening you can stir occasionally. Watch and continue to stir and be sure onions are caramelizing evenly. When process is complete remove from heat and set aside in bowl.<br /><br />NOTE: Steam carrots just until al dente (only a couple of minutes) then cool quickly in ice water to stop cooking. Set aside until reheating in pan with oil and garlic.<br /><br />In a sauté pan heat oil and garlic. Put blanched carrots in to coat. Lightly sprinkle with salt.<br /><br />In a large sauté pan heat oil, butter and garlic. Make sure pan is very hot and put in shrimp. Be sure to season shrimp with salt and pepper. Cook just until pink on one side and turn. Throw in chopped scallion. Test the shrimp to be sure they are thoroughly cooked, only about 2 minutes per side. Just before removing add ¼ c. white wine and lemon juice, cook for another minute or two on high heat to absorb some of the liquid.<br /><br />Take each wrap and heat briefly in a pan that has been coated with oil. Heat both sides, do not brown. When all of the wraps or tortillas are warmed put on large surface to fill.<br /><br />Spread ½ of the wrap’s surface closest to you with the pesto. Place about 2 tbls. caramelized onion on each wrap. Place the basil leaf on the pesto mixture and sprinkle with feta. Place several carrots horizontally across wrap. Place 5 shrimp just in front of carrots.<br /><br />Roll wrap starting closest side to you. Roll in sides to create a wrap that holds the fillings. With the seam side down cut in half. Put on plate with one half leaning on the other half of the wrap for plating symmetry.<br /><br />NOTE: You can also add ahi, roasted portabella mushrooms, zucchini or other veggies in place of shrimp.<br /></span></div></div></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-5838474883931496772009-06-25T11:16:00.009-10:002009-06-25T13:14:59.114-10:00Food Reality Shows - Next Food Network Star - Top Chef - Green Cuisine<span style="font-family:arial;">Green Cuisine - Is it Viewer Friendly?<br /></span><div><br /><div><div><div><div><span style="font-family:arial;">I love food. I love competition. I really enjoy watching food reality shows such as the Next Food Network Star and Top Chef. </span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Sometimes I think I know what the judges are looking for and then I don't. I want a show that is captivating and brings me into the world of food. I love competition but I do enjoy watching how a chef prepares a certain dish.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">My style of cooking emphasizes healthy eating. This season Katie Cavuto keeps turning off the judges, particularly Bob Tuschman. He doesn't want health "shoved down his throat." Cavuto talks about antioxidants and enzymes. </span></div><div><span style="font-family:arial;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnE9PIHjLGvQVasaIbjc1vFqv2w_waLMQJVE2oyIUHwK_YCJh9EHhDqT3x1XTEVtDtuJBYJqTOY8Da364uqrixjcoeb_I7j7JTlVYB3EXduG7tgKoJta-5zEeRDylU7m6vWaeZqH9lKQ/s1600-h/Photo+19.jpg"><img id="BLOGGER_PHOTO_ID_5351406443243634098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 148px; CURSOR: hand; HEIGHT: 128px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnE9PIHjLGvQVasaIbjc1vFqv2w_waLMQJVE2oyIUHwK_YCJh9EHhDqT3x1XTEVtDtuJBYJqTOY8Da364uqrixjcoeb_I7j7JTlVYB3EXduG7tgKoJta-5zEeRDylU7m6vWaeZqH9lKQ/s200/Photo+19.jpg" border="0" /></a><br /><div><span style="font-family:arial;">What I know for sure is that when you are trying to attract a large mainstream audience it's important to appeal to a large niche and not one that is too small. Most people today know that it's important to eat healthy and want to eat food that is good for you, but; 1) it must taste good, 2) they don't care about the details of why it's healthy, 3) it has to taste great and 4) be a recipe they can prepare at home. </span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">A man here on Maui who has been eating raw foods for 30 years said something that I resonated with, "food still has to be a celebration." Here's a man who shares his wisdom with people that come into his life and who may be eating a standard American diet. Yet, he still is able to relate 30-years of what he has learned in a way in <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF51CZ0i2E3sO06UmGe6ktPvGbzztsLXT8lxLk8ANAUah8tSqrMBarcW-DuWGNzC1c9FGjAI3MQGO-eqXdvaWwkloe8ii-kt7_bM1pePFRzbZviMmzZaFRD0psstbQvSzjiGtjSp-pEJg/s1600-h/IMG_9453.jpg"><img id="BLOGGER_PHOTO_ID_5351405493322521490" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 156px; CURSOR: hand; HEIGHT: 113px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF51CZ0i2E3sO06UmGe6ktPvGbzztsLXT8lxLk8ANAUah8tSqrMBarcW-DuWGNzC1c9FGjAI3MQGO-eqXdvaWwkloe8ii-kt7_bM1pePFRzbZviMmzZaFRD0psstbQvSzjiGtjSp-pEJg/s200/IMG_9453.jpg" border="0" /></a>my opinion that doesn't make someone else's eating habits wrong and his right. So when I watch a TV show I need to relate to the information as well as the person who is speaking. I need to feel that they understand "my" reality as well as theirs!</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">Is it possible to be perfect in our dietary habits? Who the heck knows what perfect is. I do know that I love sharing little creative tidbits on how to celebrate with food. I don't expect you to make everything from scratch or to buy all organic. And I certainly won't be creating a new table setting for eac<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRR26Bci7K-bc2Kq9jPVcMkFP6fu6BGdfwLfcRwIKXDVunMmbIVZ50xuCZOYi3vRhjHfyTLAFt9eezTnHvDDb63mQnCF3qggpwcA434tBZEoYGagkxdRbrydXirWHHlMPwdxVZmnvNgM/s1600-h/IMG_1297.jpg"><img id="BLOGGER_PHOTO_ID_5351405083940135282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 158px; CURSOR: hand; HEIGHT: 130px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRR26Bci7K-bc2Kq9jPVcMkFP6fu6BGdfwLfcRwIKXDVunMmbIVZ50xuCZOYi3vRhjHfyTLAFt9eezTnHvDDb63mQnCF3qggpwcA434tBZEoYGagkxdRbrydXirWHHlMPwdxVZmnvNgM/s200/IMG_1297.jpg" border="0" /></a>h of my meals or growing all of my own vegetables and herbs any time soon. What I do hope is that you learn what "fresh" means to you and how you can experiment with ingredients that you may have been afraid of using before.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">I know that when I was cooking for a family back in Washington, DC over 15 years ago and the father of the family didn't like vegetables. I just remember him saying, "I only eat vegetables when you make them." This stuck with <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmZiRLpBuz_gRmdvoMsEAoSeB2nE8DmlrHyyVYP5iZO0CRHVQN9PVM3i30u1IjPB_PQWePFjInN8t-EBPHf52fNtgzBjDK4KccLuD8RNWdrsGj7BKJxgElHA4m1a8eiG0X1oitoBOiVg/s1600-h/IMG_0754_edited.jpg"><img id="BLOGGER_PHOTO_ID_5351405249103246210" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 162px; CURSOR: hand; HEIGHT: 126px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmZiRLpBuz_gRmdvoMsEAoSeB2nE8DmlrHyyVYP5iZO0CRHVQN9PVM3i30u1IjPB_PQWePFjInN8t-EBPHf52fNtgzBjDK4KccLuD8RNWdrsGj7BKJxgElHA4m1a8eiG0X1oitoBOiVg/s200/IMG_0754_edited.jpg" border="0" /></a>me all of these years because I didn't realize that I was doing anything out of the ordinary by eating healthy and fresh. I thank my mother and father for the exposure to good food and the opportunity to cook. And I just share what I know by doing what I do best.</span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">What I know for sure. Don't be afraid of trying something new that's "good for you" but don't go from eating hamburgers and french fries to lettuce and tofu. And it's important that when you try something for the first time that's not something you normally eat that you make sure that it is made really really well. It's either fr<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNkwgZqKFPrz1Yyc-Qcx-T_Tjj9n1-W8iZMW0_qJkFaooTihZ2kSYfJtcj0nEFxxa9WCQoTHDKF8JmbESTBZQFOHhxFZ5sG8M0YuVjJlPHdhxLpt92iCPHhzUwjJndTigMb4V8Bclvbk/s1600-h/IMG_1089.jpg"><img id="BLOGGER_PHOTO_ID_5351405876031488754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNkwgZqKFPrz1Yyc-Qcx-T_Tjj9n1-W8iZMW0_qJkFaooTihZ2kSYfJtcj0nEFxxa9WCQoTHDKF8JmbESTBZQFOHhxFZ5sG8M0YuVjJlPHdhxLpt92iCPHhzUwjJndTigMb4V8Bclvbk/s200/IMG_1089.jpg" border="0" /></a>om a restaurant or a reputable take out place that specializes in that type of cuisine. You want to have a great first impression rather than one that will turn you off. So Katie, I think you're great and well intentioned, but be sure to relate who you are with the newcomers to green cuisine.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">If I had the ability to take all first time tofu tasters and make them dishes with tofu I know that I would win over the majority. However, I know that it's so much harder to try and get those who have had bad experiences with tofu to even want to try my dishes. So eat healthy. Celebrate food in whatever way you know how. And don't worry about which antioxidants and minerals you get, just enjoy your food and do the very best you can by incorporating as many fresh fruits and vegetables and whole foods as you can! Eat well. Eat fresh. Eat gourmet.</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">Aloha.</span></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-67360109716546856332009-06-23T14:38:00.009-10:002009-06-25T11:11:00.221-10:00Beverages - Juicing - Festive Drinks<div><div><div><div><span style="font-family:arial;">Beverages - Juicing - Celebratory Drinks </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTESe9Z5RVMbn1w-TYa_0pE06Cmdn9MiqM_gn5L8yPqVqwIqFJybvSItOCMbL29Mulvi9Uz6P_0Nz9MPNRqQmeQOgtWgaOBXTOwBVyDFoJoP6kbymrFbU-GSSjMXflKkWdHWxunmIyH8Y/s1600-h/IMG_3598.jpg"><img id="BLOGGER_PHOTO_ID_5351372756860884274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 126px; CURSOR: hand; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTESe9Z5RVMbn1w-TYa_0pE06Cmdn9MiqM_gn5L8yPqVqwIqFJybvSItOCMbL29Mulvi9Uz6P_0Nz9MPNRqQmeQOgtWgaOBXTOwBVyDFoJoP6kbymrFbU-GSSjMXflKkWdHWxunmIyH8Y/s200/IMG_3598.jpg" border="0" /></a><br /><div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">I have been juicing vegetables and fruits for over 20 years. When I tell people that I drink beet and carrot </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGZqgpX_MAB-8Y7-X2Lyvl51LiBm4NubIcfmSJtMaCSxa_JuS1MqrnezXio8MwQIiPXtqUmIxmD88G6TwDqSXzBoOZ-SljE-vUt2mmagHZsqXfxkCpLtDfPdrzv2ONiqB5xmnDQQ5iXY/s1600-h/IMG_3598.jpg"><span style="font-family:arial;"></span></a><span style="font-family:arial;">juice it's at first quite unbelievable. It's amazing what can be juiced. And the combinations are quite interesting. Today I felt like experimenting. I juiced an entire lemon, carrots, swiss chard, ginger a beet and cucumber. It was delicious. It was refreshing and not too bitter. That's the juice on the left.</span></div><div><br /><span style="font-family:arial;">Tomorrow I'm invited to a raw food potluck so I thought that I would create a festive drink. I took a gallon jug and put in some herbs that I have in the garden (similar to licorice), added some </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-c3-6qWBl6LE6vyoKyDhXp5JqBg3DOoyir82m26DIfmiFGVxkRkcq_8vTqP9gjzaeOUqJHclWTDAsloBbQ-M7bsKe8J7EZ66yAZ_UQ5dR96aEjajC-lel9Q0cG81d0QRyVbLmJQk-Jg/s1600-h/IMG_1072_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5350693031234422994" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-c3-6qWBl6LE6vyoKyDhXp5JqBg3DOoyir82m26DIfmiFGVxkRkcq_8vTqP9gjzaeOUqJHclWTDAsloBbQ-M7bsKe8J7EZ66yAZ_UQ5dR96aEjajC-lel9Q0cG81d0QRyVbLmJQk-Jg/s200/IMG_1072_edited.jpg" border="0" /></span></a><span style="font-family:arial;">ging<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC7QyddLnvQL9OJnwgnW87tuVeAjMIahyphenhyphen-7b2-Pig1FotGJGYT89IsCJhYNpOHPL5LAlcizskQg2ehvl66LVXiaa0Qsa0QUCiseomIpjAC9HTtM7epxSScsO2v4F-A6jJBw-GkgqARHA/s1600-h/IMG_3607.jpg"><img id="BLOGGER_PHOTO_ID_5351373607203474818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 143px; CURSOR: hand; HEIGHT: 178px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC7QyddLnvQL9OJnwgnW87tuVeAjMIahyphenhyphen-7b2-Pig1FotGJGYT89IsCJhYNpOHPL5LAlcizskQg2ehvl66LVXiaa0Qsa0QUCiseomIpjAC9HTtM7epxSScsO2v4F-A6jJBw-GkgqARHA/s200/IMG_3607.jpg" border="0" /></a>er slices, the peel of lemon, and added some herbal tea bags (Tazo Tea Sweet Orange and Celestial Seasonings Mandarin Orange) and put it in the </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TpfoRzqAcQg8mKciK3s9uTCZpR6pomy1dh-LUOnuxAQ0u72xfeb8OXL9jOI3jZvZFGtrZlXDluZ6u65TR3-op-86iuCLgkd-COg3Cph9FOmwBhBhkmpOziBqU2-_mmWi3d8eXS5_qHU/s1600-h/IMG_9297.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5350690270418054482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 119px; CURSOR: hand; HEIGHT: 171px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TpfoRzqAcQg8mKciK3s9uTCZpR6pomy1dh-LUOnuxAQ0u72xfeb8OXL9jOI3jZvZFGtrZlXDluZ6u65TR3-op-86iuCLgkd-COg3Cph9FOmwBhBhkmpOziBqU2-_mmWi3d8eXS5_qHU/s200/IMG_9297.jpg" border="0" /></span></a><span style="font-family:arial;">backyard to start the sun tea. The experimentation came when I decided to juice a fresh pineapple, lemon and some ginger, added some organic coconut milk and a little agave sweetener and put the concoction in ice cube trays to freeze. These will be my ice cubes, my version of pineapple creamsicles. Sounded good!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKLqVsGzbYnFa8Y7ehE-TIH3ksmU4TaKPbeZHiziPpDTO8MW8GD6XZWoYfxPP-kiHvjz-7NnnynybXtP2Z7lrq0Um8F9mxHL2cu1-GpHhY5cqbYrMqo8qbU1JDIPrQn80ZemUf3ohRHA/s1600-h/IMG_2735_edited.jpg"><img id="BLOGGER_PHOTO_ID_5351373112044646210" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 168px; CURSOR: hand; HEIGHT: 140px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKLqVsGzbYnFa8Y7ehE-TIH3ksmU4TaKPbeZHiziPpDTO8MW8GD6XZWoYfxPP-kiHvjz-7NnnynybXtP2Z7lrq0Um8F9mxHL2cu1-GpHhY5cqbYrMqo8qbU1JDIPrQn80ZemUf3ohRHA/s200/IMG_2735_edited.jpg" border="0" /></a><span style="font-family:arial;">When having a celebration or festive occasion it's wonderful to have a specialty drink for the guests. Sangria and Mojitos are two of my favorite. Sangria is usually made with red wine and usually brandy, you can add champagne or sparkling water for a twist. However, the fruit is what makes this drink so festive; oranges, apples, and pears are a few of the fruits, and even bananas. Just be careful and don't eat too much of the liquor-infused fruit. You may be drinking more than one glass! And of course my other favorite is mojito. The key is to use fresh lime juice, simple syrup made from raw sugar (1 part water, 1 part sugar, boiled to a syrup and cooled), fresh chopped mint and a sparkling water like Pelegrino or Perrier. And of course rum. The quality of a mixed drink is in the quality of the other ingredients, same as when you are cooking.</span> <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNWsAl8OXMyBlUlknKClTJTmr4P5ag57tuEv9Gdd-OVwxmmrILDvrwUa7oshNN_Ckxbexnfcf2F5DVP0XEVfIm0-UMcq7-RIsfW8qeUp0aRlQ7VMjYC2JX0DrQhdgg5pFU1aJJ4HosAI/s1600-h/IMG_8296.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5350689842084420514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 110px; CURSOR: hand; HEIGHT: 173px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNWsAl8OXMyBlUlknKClTJTmr4P5ag57tuEv9Gdd-OVwxmmrILDvrwUa7oshNN_Ckxbexnfcf2F5DVP0XEVfIm0-UMcq7-RIsfW8qeUp0aRlQ7VMjYC2JX0DrQhdgg5pFU1aJJ4HosAI/s200/IMG_8296.jpg" border="0" /></span></a></div></div><div><span style="font-family:arial;">The photo below is of lilikoi (passionfruit). I had some fall in my back</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_RYHNQdt7BoSszr3aJu_iOi7XPYjCxFtebSUh0lO5rp4hRBKWMveHMYNJmKkMvk84M6hkqQ_xX1meyOMnWshVwonSTrPFBozd2hCtmb2W9kW0yQI1NGjXy2fj2Yu8EcZqRdHin02kto/s1600-h/IMG_8217.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5350690060350270194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 127px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_RYHNQdt7BoSszr3aJu_iOi7XPYjCxFtebSUh0lO5rp4hRBKWMveHMYNJmKkMvk84M6hkqQ_xX1meyOMnWshVwonSTrPFBozd2hCtmb2W9kW0yQI1NGjXy2fj2Yu8EcZqRdHin02kto/s200/IMG_8217.jpg" border="0" /></span></a><span style="font-family:arial;">yard when I realized that I had a lilikoi tree! And then a man down the street had a sign "Lilikoi For Sale." What do you do with 100 lilikoi. Cut them in half and squeeze out the juice. What a project that was. But wow! Just add a little of the potent juice and you are in for a delight. I don't like the seeds so for me juicing is the only way to go. You can make desserts such as lilikoi bars or add to cheesecake or icecreams.</span></div><span style="font-family:Arial;"></span></div><div><br /><div><span style="font-family:Arial;">So it's kind of exciting. I can even get creative with beverages. A fruit is a fruit. A vegetable is a vegetable. But when you can juice lettuce, it's a whole new experience. My father used to swear by garlic juice and green beans. I haven't been able to swallow that yet. However, my carrot, beet, apple ginger juice is something I look forward to. And now it's fun, I can add a lemon or juice an entire watermelon (yes, skin and all!). </span><span style="font-family:Arial;">So experiment and enjoy, here's to your health, sante! Aloha.</span></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-61812784124486894862009-06-22T14:10:00.014-10:002009-06-22T16:26:18.981-10:00Traditions - Celebrations - Rituals<div><span style="font-family:arial;">What are your rituals related to eating, food, holidays, celebrations, everyday moments?</span><br /><div><div><div><div><div><div><div><div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">I know that I am a product of my upbringing as well as the environment I created in adulthood. My desire<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSrTNwgm82VsrnFohBH_wDDWpDxbtnVlpAf6eBXZBumIwo9jhyphenhyphenlJH7W621tb7Nk5_XQNEO0r76tVEES3yTx0yYJna8MRwCq2TRqyVlG5P-kfsPVZG3PopwNRfNEyrphZHS61wtraiMJ0/s1600-h/IMG_5693_edited.jpg"><img id="BLOGGER_PHOTO_ID_5350324305796464178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 120px; CURSOR: hand; HEIGHT: 144px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSrTNwgm82VsrnFohBH_wDDWpDxbtnVlpAf6eBXZBumIwo9jhyphenhyphenlJH7W621tb7Nk5_XQNEO0r76tVEES3yTx0yYJna8MRwCq2TRqyVlG5P-kfsPVZG3PopwNRfNEyrphZHS61wtraiMJ0/s200/IMG_5693_edited.jpg" border="0" /></a> to create unique experiences that leave an impact is important to me. My father taught me a Japanese proverb, "always treat your guests as if you are never going to see them again." Always treat each person with such honor and respect and serve them the very best food and drink you have on the very best China you have. And remember, it's YOUR very best, it doesn't have to be the best that Donald Trump or Oprah can offer. It's your best. And it comes from the heart.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">When I was growing up my father insisted on us eating together as a family, especially for Sunday breakfast. He never cooked, but every Christmas Eve when I got older it was the two of us who went to a small town outside of Detroit to buy our Polish traditional foods. And on Christmas Day we celebrated with my mother's Italian <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaaE6I9XRGrPyVWcHQzxiwsviTC8vkRxCTUmqUVToRqRVxs4XKFsGCFAIcnuDN85eUBrs4wugbnirocenls9vth7CnHsEQ4HztV-z2W-JmAXqWOhVNLEOuyn64GFWyNmlC4hshgVXR0k/s1600-h/IMG_2946.jpg"><img id="BLOGGER_PHOTO_ID_5350334446780254946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 162px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaaE6I9XRGrPyVWcHQzxiwsviTC8vkRxCTUmqUVToRqRVxs4XKFsGCFAIcnuDN85eUBrs4wugbnirocenls9vth7CnHsEQ4HztV-z2W-JmAXqWOhVNLEOuyn64GFWyNmlC4hshgVXR0k/s200/IMG_2946.jpg" border="0" /></a>clan, with their traditions. However, to this day Christmas Eve is one of my most important holidays. My father made it a special day and wanted me to remember the moment and to remind me where he came from and my roots. The traditional foods that we ate are not as important to me as the ritual itself. And in that ritual I remember so many things. It's about the ritual and having a ritual, it doesn't matter what ritual.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">In many countries around the world the food around holidays is so important. In China when you go to someone's home during the Chinese New Year's the simple offering of oranges and peanuts is a traditional offering. It's a very important custom. Something as simple as that is significant.</span> W<span style="font-family:arial;">hen I was in Koh Samui, Thailand I had the opportunity to meet a German man who was an expert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDoptcxqTlq5GA2RtA-xZlljUe6YpPPAFYEFX6snhDI7hFvq9FOD4al0paKO8iD83dnnDVdOsaabkYxpBjldzqGmHTmdXV7dEq2BtQvOLdzx350h7jVZVUy5t0rAUs9xGekJw38-XSFw/s1600-h/IMG_3007.jpg"><img id="BLOGGER_PHOTO_ID_5350343319432704050" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 111px; CURSOR: hand; HEIGHT: 132px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDoptcxqTlq5GA2RtA-xZlljUe6YpPPAFYEFX6snhDI7hFvq9FOD4al0paKO8iD83dnnDVdOsaabkYxpBjldzqGmHTmdXV7dEq2BtQvOLdzx350h7jVZVUy5t0rAUs9xGekJw38-XSFw/s200/IMG_3007.jpg" border="0" /></a> at Chinese tea ceremonies. The way he washed the tea leaves. The way he expressed his passion. The cups he used. The way each of us savored the magnificent tea from China in Thailand is a memory that stays with me years later. The way this man shared with us his wisdom and his ceremony was what mattered.</span><br /></div><div><span style="font-family:arial;">When I was in Italy for Christmas and New Year's over 20 years ago I remember the 12-course Italian feast. The grapes. The rabbit (which I did not eat!). The setting of this grand tabl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZbicBc-MnuwRiBCfWxbDVcZ2ihcoJcih3jdBs8cpW_IhbnSQHWB4RnIX93QkxQ2Kw-i7oYniRg88lTHwwXEYmZmOWpCkLajv3szGnbzjuaRX00_FRN8RruFeaONd7M6f8h_D8i71o5c/s1600-h/IMG_0572.JPG"><img id="BLOGGER_PHOTO_ID_5350325308246017874" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 149px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZbicBc-MnuwRiBCfWxbDVcZ2ihcoJcih3jdBs8cpW_IhbnSQHWB4RnIX93QkxQ2Kw-i7oYniRg88lTHwwXEYmZmOWpCkLajv3szGnbzjuaRX00_FRN8RruFeaONd7M6f8h_D8i71o5c/s200/IMG_0572.JPG" border="0" /></a>e. The wine. The significance of the large family coming together and celebrating. I was invited as a member of my extended family.</span></div><div><span style="font-family:arial;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgHxS1qQwZ-bMr40eFthC91CdvBjsm4rqES7NsTgtER9PShI12yMrceZ4sBp4N7Zr8T-Z7jeZ0tfQl36nIqXfDPyUd61PN2LaAwElRCpQMzNXv0t59oohtKnRQgpJvYEEo-XRt5M2t6M/s1600-h/IMG_1998.jpg"><img id="BLOGGER_PHOTO_ID_5350322201015579538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 127px; CURSOR: hand; HEIGHT: 128px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgHxS1qQwZ-bMr40eFthC91CdvBjsm4rqES7NsTgtER9PShI12yMrceZ4sBp4N7Zr8T-Z7jeZ0tfQl36nIqXfDPyUd61PN2LaAwElRCpQMzNXv0t59oohtKnRQgpJvYEEo-XRt5M2t6M/s200/IMG_1998.jpg" border="0" /></a><br /><div><span style="font-family:arial;">In e<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-T9mnvnrUAxg1slN0acLXOOHW4Db4SCLfKLfR8PYaG8ONK43J6kFAz235OyUJLfXpthbq3FJp6WA3cTZyNrB2KVScj6w9l5dkgmNDSjeS-ldWGkDwY28nrE_jW4nlT9mSiu6B9UrKhI/s1600-h/IMG_1915.jpg"></a>very tradition, every family, every culture, we have rituals. Here in Hawaii one of the special gifts we have is Hawaiian chant and offering a flower lei to the hostess or guest <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzke3WI37OSN8F48bx3HKzBF7yFIM0WJMy1OH04CZAjT26eIeTodqLgmn2SU3i_BOfRNHV-2_vLF0tO3U5yzPzBUGuHzEUXUX7BxVPL0O8mojkVkoJRRHw6_9U0peTZBFasBXRXUusYo/s1600-h/IMG_2023.jpg"></a>of honor. It's a reminder of the special moment that the celebration signifies. </span><span style="font-family:arial;">In our every day life we have rituals. We have moments that remind us of who we are and where we are going. They may change over time, but the rituals you have as a family stay with you forever.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">In my brother's family of 9 children his wife sees the extreme importance of honoring e<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolS0bQVJREULtrkjql19qy8AjcyTRh3ecDc9ZBRWCUd5CbvEQLcsqXmQrvW9X9F0REf_XFdiIk2IjyWANYIRgxUE2BnChppilitnPaKDkoSi9gHrkXKP141OLoNsu9wLotPtRkcTKU5A/s1600-h/IMG_4076.jpg"><img id="BLOGGER_PHOTO_ID_5350323536574173810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 133px; CURSOR: hand; HEIGHT: 144px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolS0bQVJREULtrkjql19qy8AjcyTRh3ecDc9ZBRWCUd5CbvEQLcsqXmQrvW9X9F0REf_XFdiIk2IjyWANYIRgxUE2BnChppilitnPaKDkoSi9gHrkXKP141OLoNsu9wLotPtRkcTKU5A/s200/IMG_4076.jpg" border="0" /></a>ach child's birthday. As a child growing up she did not have this gift given to her and in being a mother to 9 children it is a priority for her. Each child feels special on their day in a very unique way. And I know that each child will remember that their mother did this for each child. They have 11 birthdays to celebrate a year, including the parents. There's always SOMEONE to celebrate.</span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Last year I went to m<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3-H7PKZTVECrs4me8V7KjHjSKJSgA8sQlnlFhiNFR40cm7mAdYfysqw-gqlzEr-NtZjl7NxlFm7jIrYMpsoQHfrH-kiXjoZSTYpE5tZuipx0dq_aSwVeuXkPOBe-QhgXRUFTE8t2j7s/s1600-h/IMG_0290.jpg"><img id="BLOGGER_PHOTO_ID_5350320998077266338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 152px; CURSOR: hand; HEIGHT: 97px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3-H7PKZTVECrs4me8V7KjHjSKJSgA8sQlnlFhiNFR40cm7mAdYfysqw-gqlzEr-NtZjl7NxlFm7jIrYMpsoQHfrH-kiXjoZSTYpE5tZuipx0dq_aSwVeuXkPOBe-QhgXRUFTE8t2j7s/s200/IMG_0290.jpg" border="0" /></a>y cousin's wedding. She is Italian/Polish and her husband is from Indian descent. It was so amazing. They merged both cultures in the celebratio<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtRy8ZlAYMjlngZrW6vAjSJY9AFZLCYFoCOrRub0c5NfPIcVDSymC9dqXm8TmhevxZPH-tiWEEDOIkxgP-e6uNyxDmDUr18I14CafFEdSitaaRLo3vItUnRl_WOJwARnDXu8vwbeaJ6E/s1600-h/IMG_0270_edited.jpg"><img id="BLOGGER_PHOTO_ID_5350320613145508338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 118px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtRy8ZlAYMjlngZrW6vAjSJY9AFZLCYFoCOrRub0c5NfPIcVDSymC9dqXm8TmhevxZPH-tiWEEDOIkxgP-e6uNyxDmDUr18I14CafFEdSitaaRLo3vItUnRl_WOJwARnDXu8vwbeaJ6E/s200/IMG_0270_edited.jpg" border="0" /></a>n. They honored both traditions. She had a white wedding gown and a special Indian saree. It was so beautiful. They served Indian appetizers, American fare, an Indian dinner and an American dinner. Each tradition was honored with respect as the two cultures merged through the hearts of two in love.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Each moment when you do something, see it as a significant ritual, a tradition you are honoring or creating. Everything we do does matter. It does.</span></div><div></div><div><em><span style="font-family:arial;font-size:85%;"></span></em></div><br /><div><em><span style="font-family:arial;font-size:85%;">"As we see ourselves as the world, as we see the oneness of life, the whole world become available. Then the Zen cook knows that every aspect of life is an ingredient of the supreme meal."</span></em></div><div><em><span style="font-family:Arial;font-size:85%;"></span></em></div><br /><div><span style="font-family:arial;font-size:78%;">--Instructions to the cook: A Zen Master's Lessons in Living a Life That Matters by Bernard Glassman & Rick Fields</span></div></div></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-17869727047440833602009-06-18T12:43:00.016-10:002009-06-18T13:33:58.101-10:00Creativity in the Kitchen - Culinary Artistry<span style="font-family:arial;">This past year has revealed so much to me about food, about being creative and about thinking outside of the box.<br /></span><div></div><br /><div><span style="font-family:arial;">I have been going through some of my food photos and events over the past year. I am so grateful that I have taken photos. I remember when I started doing my website and had to create over a dozen dishes at once, that was a lot of work. I didn't know how to take food photos. However, I am very grateful to a friend who helped me create exquisite plates. </span><span style="font-family:arial;">And now each time I create a new dish I simply snap a few photos.<br /></span></div><br /><div><span style="font-family:arial;">Creating an attractive dish is more than placing an herb or a flower on the plate. It's the composition. Even the dish itself is important. Not every plate I create is perfect. And maybe I don't do it according to symmetry. For me it's the food, the plate used, the decorations, the overall colors. It's everything.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5Jb3KFaF63ttF8YQgp03FLpMuXEHz67YAkPvkBUO2f0gVNWBdn-6yWzkDEg3pExYlSRVxLSidW4cIoMQqXaztqJfndxfTE87vIyVdMT3S8i1UQctdIDZXv69NF1B85hPESFXYvAY408/s1600-h/Shrimp+Dish.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348809591953810274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 142px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5Jb3KFaF63ttF8YQgp03FLpMuXEHz67YAkPvkBUO2f0gVNWBdn-6yWzkDEg3pExYlSRVxLSidW4cIoMQqXaztqJfndxfTE87vIyVdMT3S8i1UQctdIDZXv69NF1B85hPESFXYvAY408/s200/Shrimp+Dish.jpg" border="0" /></span></a>This shrimp platter consists of spinach, shrimp with tails on and spicy radish sprouts with a purple flower to accent.</span></div><div><br /><span style="font-family:arial;">For me salads are all a</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibn8p7_MAAPINe0elLUGCe8tVGeG2UjuixqsbK_G95p2WMYBRYmBE5sYTPHqrKudzRDm5oEplvR2DnrbaqpYpim_koJR9g_hWUtaw6bf2L1igEM_dHHthhaKfkJL6OixfuqAzTooNASOo/s1600-h/IMG_9568.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348807715942601938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 133px; CURSOR: hand; HEIGHT: 136px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibn8p7_MAAPINe0elLUGCe8tVGeG2UjuixqsbK_G95p2WMYBRYmBE5sYTPHqrKudzRDm5oEplvR2DnrbaqpYpim_koJR9g_hWUtaw6bf2L1igEM_dHHthhaKfkJL6OixfuqAzTooNASOo/s200/IMG_9568.jpg" border="0" /></span></a><span style="font-family:arial;">bout being colorful and deliciously surprising. This salad had tomatoes and basil and avocado and sprouts and even a goat cheese cake. The colors were meant to stand out.<br /><br /></span><div><span style="font-family:arial;">A piece of Ahi to the right and mushroom risot</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSOPu2uU7ZcNwwkKYvOTG8HkzSNhqROx1T1TV__KzxQxaAMUNJ6lYflAcOE3wbhYYhFegfXuuX4iepC9HH40XenWMg87esHi_FiHAa2mqR27vVX2aeANOBa6cNTPSd98Zq0hDCtxUQCA/s1600-h/IMG_9594.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348807026828799314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 115px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSOPu2uU7ZcNwwkKYvOTG8HkzSNhqROx1T1TV__KzxQxaAMUNJ6lYflAcOE3wbhYYhFegfXuuX4iepC9HH40XenWMg87esHi_FiHAa2mqR27vVX2aeANOBa6cNTPSd98Zq0hDCtxUQCA/s200/IMG_9594.jpg" border="0" /></span></a><span style="font-family:arial;">to could look bland and colorless. With the pesto butter and asparagus and basil leave the plate really comes alive. A little red was necessary to make the green on the plate pop a little more, especially since I had to use a white dish.<br /></span><div><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD63KDXXdjtM5FK7Bm_R7FZDXGABr3Agamfa2jknq8wmaV8a4aQiXqdRSC799ZU-U7moiCWzezQ7ErGWl-WZCs5Yq7Diu5dobBkw1h7-P_Ao-il0Prw5k9kmBpqfLeaqNxA5-kHv3iCYs/s1600-h/Maui+Fresh+Chef+Professional+Food+Shots+007.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348803806147145970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 192px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD63KDXXdjtM5FK7Bm_R7FZDXGABr3Agamfa2jknq8wmaV8a4aQiXqdRSC799ZU-U7moiCWzezQ7ErGWl-WZCs5Yq7Diu5dobBkw1h7-P_Ao-il0Prw5k9kmBpqfLeaqNxA5-kHv3iCYs/s200/Maui+Fresh+Chef+Professional+Food+Shots+007.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkuJoeJGGNzrFO_Tkn6DIXQJ8IgsLczc0Tb6qH7ZbGW5HguVh4OzJloZ0sbEYnMznmacqKE0GqrtHdhVsYi6MiNBTeYkxPtLw3Om3FEfJ-IL_xVOnwqfZ2OBshGnoTqzsLzLkS9i3VeQ/s1600-h/Avocado+Salad+2.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348803384853350898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 144px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkuJoeJGGNzrFO_Tkn6DIXQJ8IgsLczc0Tb6qH7ZbGW5HguVh4OzJloZ0sbEYnMznmacqKE0GqrtHdhVsYi6MiNBTeYkxPtLw3Om3FEfJ-IL_xVOnwqfZ2OBshGnoTqzsLzLkS9i3VeQ/s200/Avocado+Salad+2.jpg" border="0" /></span></a><span style="font-family:arial;"><br /></span></div><br /><div><span style="font-family:arial;">I think the handmade leaf plate makes a simple piece </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOrEIul1QGgCfzsMpP7tdvh5Qb3MLti6zeeJyWHqKkttEBBKy8Mq9H2B7VqspoX0VjxB0cKeZTYPZVCnZgNE1sV8RUaJLCz5fftm5jBvQRQ4ZXkgGLGSa9zAPgafQ5TJdW8DzkNIkrJg/s1600-h/IMG_6424.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348803619264785378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 127px; CURSOR: hand; HEIGHT: 119px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOrEIul1QGgCfzsMpP7tdvh5Qb3MLti6zeeJyWHqKkttEBBKy8Mq9H2B7VqspoX0VjxB0cKeZTYPZVCnZgNE1sV8RUaJLCz5fftm5jBvQRQ4ZXkgGLGSa9zAPgafQ5TJdW8DzkNIkrJg/s200/IMG_6424.jpg" border="0" /></span></a><span style="font-family:arial;">of bread with some cheese and tomatoes stand out like a piece of art. And the avocado salad is placed artistically atop a leaf of yellow swiss chard. For my orzo salad with sundried tomatoes, pine nuts, carrots, garlic, basil and feta it was formed into a small bowl and decorated with sundried tomatoes and basil leaves to really make the colors pop.<br /></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTY61d_FpwnvQQLClnTlPWq1Nf-T6XE84FYrcl8zdMGvkWvEJ2Vcur4YqyOE8_QMG2aTKcSvl8ZKKcMac5_6ZeG9RrgyIvZEAO57_5RvgTRwGO0TKI6QfFNE0wdUnJd36NtKvQhvXyJw/s1600-h/IMG_2070_edited.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348805866217596674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 183px; CURSOR: hand; HEIGHT: 170px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTY61d_FpwnvQQLClnTlPWq1Nf-T6XE84FYrcl8zdMGvkWvEJ2Vcur4YqyOE8_QMG2aTKcSvl8ZKKcMac5_6ZeG9RrgyIvZEAO57_5RvgTRwGO0TKI6QfFNE0wdUnJd36NtKvQhvXyJw/s200/IMG_2070_edited.jpg" border="0" /></span></a><span style="font-family:arial;"> A sweet coconut sticky rice with 3-berry sauce is layered in a see-through bowl and crunchy coconut topping is crumbled on top. Something you want to eat. I certainly want a bite of that now!<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopy33qp_0JC16rc9lLh7PEKqXg86IRMD7cE8CctAvYsBVJ28YdwfY2jpxJoJDDC59jzcenQ_Kmfl8XF9dvdGq9v1Hy0y8TAkg49ZYlu6TDzjlwrmXBQse33s9ildO_uq6NmIdLNCuoKg/s1600-h/Photo+19.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348812567272634290" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopy33qp_0JC16rc9lLh7PEKqXg86IRMD7cE8CctAvYsBVJ28YdwfY2jpxJoJDDC59jzcenQ_Kmfl8XF9dvdGq9v1Hy0y8TAkg49ZYlu6TDzjlwrmXBQse33s9ildO_uq6NmIdLNCuoKg/s200/Photo+19.jpg" border="0" /></span></a><br /><span style="font-family:arial;">The pineapple bowl with tropical fruit in it is my favorite. The pineapple leaves add green, the orchid says "Hawaii" and I really like using the bamboo tray for contrast. And the orange edible flowers add brightness to an otherwise bland chocolate cream shortbread with coconut.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntniYzOqsRlJC0N5oZrpCApZcFWjd0qL0Fs06DbxJ-mhd9Ariuv6yz4fs3TfzRWsoz2kd7iGzWbXw6syBUimPzgeC0ppQA-0hvKE4UeA-fWA6MfNWb3rYY4w9dhnyWBu3SHTyT0bIrCU/s1600-h/IMG_3197.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348803169014691362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntniYzOqsRlJC0N5oZrpCApZcFWjd0qL0Fs06DbxJ-mhd9Ariuv6yz4fs3TfzRWsoz2kd7iGzWbXw6syBUimPzgeC0ppQA-0hvKE4UeA-fWA6MfNWb3rYY4w9dhnyWBu3SHTyT0bIrCU/s200/IMG_3197.jpg" border="0" /></span></a><br />When I began this journey I always knew I loved food but now I appreciate the beauty of food. I really appreciate the delicate balance of colors and textures and consistencies. Experimenting has been fun. The creative aspect has been enjoyable. What I appreciate most is knowing that edible art is meant to be eaten! And where it takes me next is part of the adventure! </span><div></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-35304729003932787992009-06-17T08:46:00.022-10:002009-06-18T12:42:40.720-10:00Food Without Boxes - What Do I Eat Now?<div align="center"><span style="font-family:arial;"><strong>FOOD FROM THE EARTH - WHAT CAN I EAT THAT DOESN'T COME IN A BOX?</strong></span></div><div align="center"><strong><span style="font-family:Arial;"></span></strong><br /></div><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5348440981219320306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 215px; CURSOR: hand; HEIGHT: 26px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbCfu-yzEqJIByYQcLeVgSeF2_cjosTvq4KrcbaTrwIwRvATtBCLKTcy6TaO8t-awHBPcH5_Mu7gbwacnu8xlT4X-JqAVJ5BPssxaYi-72-z1DNbZwrHuIoH8UjD6Mu02IzvWPtVV3P0/s200/Fruit+Veggie+Border+Words.jpg" border="0" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaW0CLO1zgYrqkvU8B0N27gXVUdt4l1RNJtFqoOTAQef6bVuiiLTdMPx6WFw1YR3DHF8IUAflGBQ1e3xl5SYG9Eslzzq2Xux3G2HhG2bmMzSxJQEYsSD4ytwDSlMGunWFdlLOABrsfzw/s1600-h/IMG_9001.jpg"><img id="BLOGGER_PHOTO_ID_5348372415622536498" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 153px; CURSOR: hand; HEIGHT: 128px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaW0CLO1zgYrqkvU8B0N27gXVUdt4l1RNJtFqoOTAQef6bVuiiLTdMPx6WFw1YR3DHF8IUAflGBQ1e3xl5SYG9Eslzzq2Xux3G2HhG2bmMzSxJQEYsSD4ytwDSlMGunWFdlLOABrsfzw/s200/IMG_9001.jpg" border="0" /></a> </span><span style="font-family:arial;">I feel that I was raised in a very health conscious family who considered fresh fruits and vegetables and important part of our diet. However, since I am a product of my bigger environment I have noticed in recent years how much more I can incorporate fresh fruits and vegetables in my cooking.</span><br /><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYv2ssO3a0kRk38LYwVYhYRsX-dYHpQfQ2NwxmDeIne6oUaWLM6aTBXBsQfuTFzMFEAjevRNmT1lRaJ9mhPWSCjeSCe1p866_O_eji_KDcOHkKZlhScuBNEk6gL3b9cizzpZFZcEDTM8/s1600-h/IMG_3291.jpg"><img id="BLOGGER_PHOTO_ID_5348370603785658770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 113px; CURSOR: hand; HEIGHT: 106px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYv2ssO3a0kRk38LYwVYhYRsX-dYHpQfQ2NwxmDeIne6oUaWLM6aTBXBsQfuTFzMFEAjevRNmT1lRaJ9mhPWSCjeSCe1p866_O_eji_KDcOHkKZlhScuBNEk6gL3b9cizzpZFZcEDTM8/s200/IMG_3291.jpg" border="0" /></a></span> <span style="font-family:arial;">What I have lea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEpLA_fUjmkEu-xw1F86wPB7lJx0BojVttQYrjA9wf7fmi9GhJsV2C9giWYTyOtshZTsHpMRUgGmjVO_i5cE7KjfiNQzXCopm84pd1VrfR3gaqtNEitajK1uG7GJgbg0kkjijEGzBjDA/s1600-h/IMG_6023.jpg"><img id="BLOGGER_PHOTO_ID_5348371722694624930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 86px; CURSOR: hand; HEIGHT: 123px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEpLA_fUjmkEu-xw1F86wPB7lJx0BojVttQYrjA9wf7fmi9GhJsV2C9giWYTyOtshZTsHpMRUgGmjVO_i5cE7KjfiNQzXCopm84pd1VrfR3gaqtNEitajK1uG7GJgbg0kkjijEGzBjDA/s200/IMG_6023.jpg" border="0" /></a>rned over this past year as part of my culinary journey is the exquisite fruits and vegetables that come from the earth. Sure, I add a little this and that to my dishes. However, when I make an avocado salad it is simply tomatoes, avocadoes, basil, garlic and a little olive oil, salt and maybe a dash of balsamic vinegar. I taste the freshness of the tomatoes. I allow the pungency of the raw garlic to linger. I allow the chiffonade of basil and the avocadoes melt in my mouth. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD2Tn8nelHPvtbZLMMe_x830tJFjLO_fa9LDbkNDgJEt-3hc_T94JIys2DaHtfmtws8oqcz0x1CNmkWbLj4CuluOI9BEEZM_2U08tARXgJAnVc-RaqBXJvPIT04nWx6idE41BfRumBG4/s1600-h/IMG_6012.jpg"><img id="BLOGGER_PHOTO_ID_5348371170351627970" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 94px; CURSOR: hand; HEIGHT: 117px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbD2Tn8nelHPvtbZLMMe_x830tJFjLO_fa9LDbkNDgJEt-3hc_T94JIys2DaHtfmtws8oqcz0x1CNmkWbLj4CuluOI9BEEZM_2U08tARXgJAnVc-RaqBXJvPIT04nWx6idE41BfRumBG4/s200/IMG_6012.jpg" border="0" /></a><br /></span><br /><span style="font-family:arial;">I have als<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGF7M1zKITrsh_TRU6hyphenhyphenXkInvOpNueOegDYKwa2qWglcaJ-V6TrOTUA7HUG5xX0RQlcKUs0mtL7uJ8FxzM6iko-Fa4-Xw_Z2V_2d_wsDAAe00WXmttm9o2YkzXi6C7mUvB-ObZWDn8gI/s1600-h/IMG_7908.jpg"><img id="BLOGGER_PHOTO_ID_5348440307365909410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 78px; CURSOR: hand; HEIGHT: 118px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGF7M1zKITrsh_TRU6hyphenhyphenXkInvOpNueOegDYKwa2qWglcaJ-V6TrOTUA7HUG5xX0RQlcKUs0mtL7uJ8FxzM6iko-Fa4-Xw_Z2V_2d_wsDAAe00WXmttm9o2YkzXi6C7mUvB-ObZWDn8gI/s200/IMG_7908.jpg" border="0" /></a>o experienced some of the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzmAZemMddOM4XLM0EYPaDCg35a572_HpkPTylQnFd5hiYMqHSpbIloUc-DqH6EV9xVxzlknM-GO2vKbUYJTCkJwI2u8FFXi6KpyWcNVD6u5fPLHih1jUpQ-3-P9iWiwSEYj02_hZpEE/s1600-h/IMG_6043.jpg"><img id="BLOGGER_PHOTO_ID_5348371932715602546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 90px; CURSOR: hand; HEIGHT: 95px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzmAZemMddOM4XLM0EYPaDCg35a572_HpkPTylQnFd5hiYMqHSpbIloUc-DqH6EV9xVxzlknM-GO2vKbUYJTCkJwI2u8FFXi6KpyWcNVD6u5fPLHih1jUpQ-3-P9iWiwSEYj02_hZpEE/s200/IMG_6043.jpg" border="0" /></a>most amazing potlucks here on Maui. Sometimes people will just bring a bag of fresh kumkwats or a bulb of fennel or a bunch of bananas. Freshness at it's finest.</span><br /><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjUgnE4QZ3kE8mBnVVPxxO6Tc1RTEBAI3M2lVFD_J2NoYkHKDr6euapmDhbGe2geKqde3mlN8wBx5dTZD_021vpX9V25wpt56OQdTekQitvXMgAHtolN1gw4l0_OAAe1TXCrov1OBoiI/s1600-h/IMG_2733_edited.jpg"><img id="BLOGGER_PHOTO_ID_5348438630026380370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 172px; CURSOR: hand; HEIGHT: 121px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjUgnE4QZ3kE8mBnVVPxxO6Tc1RTEBAI3M2lVFD_J2NoYkHKDr6euapmDhbGe2geKqde3mlN8wBx5dTZD_021vpX9V25wpt56OQdTekQitvXMgAHtolN1gw4l0_OAAe1TXCrov1OBoiI/s200/IMG_2733_edited.jpg" border="0" /></a>For my birthday this year a good friend used fresh fruit to decorate the table. </span><br /><br /><span style="font-family:arial;">It was awesome. Nature's beauty was good enough. The pineapple stood on its own. It's the essence of th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnE835f6erSZjKp-rbxdaGCT6ib_5Rk38j5ELWvPSuTVawFIGvMCDn7aqHv5GDJiTTqp74HDtwbAmbGw-wShcke41bouInS72nO1NsNHw6cZ9JICfLMeFIaMVeg4BqnsJOv8QeSpbm84/s1600-h/IMG_1209_edited.jpg"><img id="BLOGGER_PHOTO_ID_5348436552779738402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 114px; CURSOR: hand; HEIGHT: 103px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKnE835f6erSZjKp-rbxdaGCT6ib_5Rk38j5ELWvPSuTVawFIGvMCDn7aqHv5GDJiTTqp74HDtwbAmbGw-wShcke41bouInS72nO1NsNHw6cZ9JICfLMeFIaMVeg4BqnsJOv8QeSpbm84/s200/IMG_1209_edited.jpg" border="0" /></a>e earth that we can savor and enjoy fully when the ingredients are fresh and untouched. The </span><span style="font-family:Arial;">oranges added color and the bananas added texture and an artisitc flair. Why do we need special packaging when nature provides the perfect color and assortment and flavors. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">I will adm<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnrvwrZx84yTX7VYf2iVIca7MYLnkC2QX0OBCO1bHBzTamkZ0NWeJFK1jx5pNfPXskHLynUaV1sBhTM9FKe1IH8VpTL-l5_2Sxl50dktkREcVAhjKaL84ZM0DZHujajVkJYwSN20ITys/s1600-h/IMG_9463.jpg"></a>it that living here in Hawaii has opened my eyes to the variety and col<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHyo3z9Fi4xdAjQmZlLYY3w0V-0cYxTvpFguIGvaZi4389YmDCuOwU66lCZ-EsKHHKjzHCzs0uP1xgIfmcL8Pgklg2qH9rV0lYYgwnmZdXIUBbvDa89lfYjQeMM6ezolBX3GKwasbgTY/s1600-h/IMG_7015_edited.jpg"></a>ors and freshness that is readily available. However, it's possible to eat fresh more easily nowadays wherever you live. Mango season is upon us again and I am reminded at<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsIodpcq9x1HC4HLBESO2LOwv5eWsNMsyr47tNFy753W2phXl2yYTBAEGwxuTI2qmoZoGd7ADrh-_Y-PMQJ4HudcHorcukEfiNmzj9LvX_csRkYSsQxD2iBnZmTywObarx0juOcM8rto/s1600-h/IMG_6873.jpg"><img id="BLOGGER_PHOTO_ID_5348439326561620898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 107px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsIodpcq9x1HC4HLBESO2LOwv5eWsNMsyr47tNFy753W2phXl2yYTBAEGwxuTI2qmoZoGd7ADrh-_Y-PMQJ4HudcHorcukEfiNmzj9LvX_csRkYSsQxD2iBnZmTywObarx0juOcM8rto/s200/IMG_6873.jpg" border="0" /></a> the richness and the sweetness and the abundance that is available.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E7cGDQudohsqWd8cKiaqu2CXVwe773loggLZNiR7T9ND9XUVjDjx9sDANq0YIjhf956sLF1-E6KDDXGuYT4zd2pw5L7pb21wDt7fpqSbUxiTo3BZSGPNIGukIZYm9oYudMM6mxB1NIk/s1600-h/IMG_6733.jpg"><img id="BLOGGER_PHOTO_ID_5348444936267128658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 158px; CURSOR: hand; HEIGHT: 131px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E7cGDQudohsqWd8cKiaqu2CXVwe773loggLZNiR7T9ND9XUVjDjx9sDANq0YIjhf956sLF1-E6KDDXGuYT4zd2pw5L7pb21wDt7fpqSbUxiTo3BZSGPNIGukIZYm9oYudMM6mxB1NIk/s200/IMG_6733.jpg" border="0" /></a><br /><span style="font-family:Arial;">Mangoes grow freely. The trees loom largely and the fruit falls to the earth to be foraged and enjoyed. My mouth waters just thinking about it. It's exciting to use what we have and appreciate the abundance that keeps on coming. This to me is the gift that keeps on giving and it truly is a gift. Aloha.</span>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-39625691699816489092009-06-10T11:41:00.030-10:002009-06-15T16:22:09.576-10:00Family Time in Maui<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8z4j3FPvLcY8KMjhlRufzwDW5Nn7_U2qx5b3iCemDbu9cSeH5yYKh5J6IKABY9_ayrSgGQqMklHxXuxtUcGL1OxvjWp0UHy1KqDvK_2gZ_LRDdisexXUn4Hbu4OKCgb9I4tKqmxUFXwg/s1600-h/IMG_3416_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345849659011129746" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 166px; CURSOR: hand; HEIGHT: 125px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8z4j3FPvLcY8KMjhlRufzwDW5Nn7_U2qx5b3iCemDbu9cSeH5yYKh5J6IKABY9_ayrSgGQqMklHxXuxtUcGL1OxvjWp0UHy1KqDvK_2gZ_LRDdisexXUn4Hbu4OKCgb9I4tKqmxUFXwg/s200/IMG_3416_edited.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaI1K-Fw5jr4tC7M_-MNDYloxVF-mDtIWizhBHg2_MNqUduXU1ePtwnTDZeL4c04eZWQv6W2EgOSduZ2vqq-OHnApxrwNpsZs_effS-rksN0MGrGQthIjqp8tc19TSPb_3l6OBg6M8JP0/s1600-h/IMG_3378_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345846176624537890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 179px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaI1K-Fw5jr4tC7M_-MNDYloxVF-mDtIWizhBHg2_MNqUduXU1ePtwnTDZeL4c04eZWQv6W2EgOSduZ2vqq-OHnApxrwNpsZs_effS-rksN0MGrGQthIjqp8tc19TSPb_3l6OBg6M8JP0/s200/IMG_3378_edited.jpg" border="0" /></a> <span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVth9oPpd-6Fq3SnQQq8PVwQ6Fr36ssnTsEzH_qWEoZgEh9LMSf0uA4rwDIdk3UXYjeKw-MdX3874j_k5f6TGtf7f76jPkK4G3zK3usVT7ANLEeAJDL_jhvElff8BCzGOdz1kupuAnT0/s1600-h/IMG_3415_edited.jpg"></a></span><br /><br /><br /><br /><div><br /><br /><div><span style="font-family:Arial;"><strong><span style="font-size:130%;">A Week with A Private Chef on Maui</span></strong> </span><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><span style="font-family:arial;">Aloha. This past week I had a wonderful experience cooking for an extended family; father, mother, 3 sons, the<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpejRqqLyBxw7Q4IEjTMAIfbGIAQlnB8GSZsItUrcqnVK3Qz_iTohcO7mXG6XD1_O4Mr9ptSVLrxrJaeQ7ieb6_XabjGHJI2evAazhkDA6xTYBvKtaj65EUJrePU0WyzdN6kUpUNIbiA/s1600-h/IMG_3379_edited.jpg"></a>ir wives, and their children (7 adults, and 5 children from ages 2 months to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8QTRK989jnHbuQhotKPHOHCYhr93JmCO8zw5MND2bNAr-m5fFWUVMSlrhGZHomVK2Dh9DVHmKF_gp_u5ue5Gd5BLk6TqyxAxR3teuf_9kG5b0nJlckYgBz8NksiM12a2A-XV4aBdCcvs/s1600-h/IMG_3373_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345832137100885394" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 138px; CURSOR: hand; HEIGHT: 143px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8QTRK989jnHbuQhotKPHOHCYhr93JmCO8zw5MND2bNAr-m5fFWUVMSlrhGZHomVK2Dh9DVHmKF_gp_u5ue5Gd5BLk6TqyxAxR3teuf_9kG5b0nJlckYgBz8NksiM12a2A-XV4aBdCcvs/s200/IMG_3373_edited.jpg" border="0" /></a>16). The families were from different locations throughout California and one family was from Idaho. They wan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i_vg-9KakOagc9ydiueW6lriUvIYJul5ip-KRo4pnSXffbyUAbxJGgtK554-2iP8_DJFIwmTffyfB8untVY2PpO8y4ExhpIEDgTiGG2zKpZ8gzav3mQWSJpftmgx19hvp2nRFZLYQyA/s1600-h/IMG_3353_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345832606228586690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 141px; CURSOR: hand; HEIGHT: 127px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i_vg-9KakOagc9ydiueW6lriUvIYJul5ip-KRo4pnSXffbyUAbxJGgtK554-2iP8_DJFIwmTffyfB8untVY2PpO8y4ExhpIEDgTiGG2zKpZ8gzav3mQWSJpftmgx19hvp2nRFZLYQyA/s200/IMG_3353_edited.jpg" border="0" /></a>ted to spend time having a glass of wine and a quiet dinner together. In addition to dinners they had leisurely breakfasts cooked to order. Fresh fruit smoothies, Belgium waffles with orange whipping cream and macadamia nuts, and roasted potato fritatta were some of the delights. One of the favorites was the fresh <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcS_Af6SFetG68hygT5w0D1ptcVJBS6sxuc-ayw9TT_6XWQ55QD-x9y8QXNz_-A38R8VBAXLBlVardIWUTGdcfK_RzogWtNZKM9b8RLcOaQ_Sr4Shjl6LXfN1YEtTcyrp7VU-e7Ve-f4/s1600-h/IMG_3417_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345845569827967938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcS_Af6SFetG68hygT5w0D1ptcVJBS6sxuc-ayw9TT_6XWQ55QD-x9y8QXNz_-A38R8VBAXLBlVardIWUTGdcfK_RzogWtNZKM9b8RLcOaQ_Sr4Shjl6LXfN1YEtTcyrp7VU-e7Ve-f4/s200/IMG_3417_edited.jpg" border="0" /></a>grilled mahi mahi with orange vermouth sauce, sauteed coconut banana with macadamia nuts over a bed of chiffonade Swiss Chard served with rosemary sweet potatoes.</span> <span style="font-family:arial;">Yum!</span><br /></div><br /><div><span style="font-family:arial;">One of the sons kept telling me how tired he is of eating in restaurants and how his hands swell and his body cries for healthier home-cooked food. The impersonalism of traveling becomes very personal when you can enjoy private meals together.</span><br /></div><br /><div><span style="font-family:arial;">The <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxEAuRPSsHin4ltutffefo3sTjqaRxodaazGhi6zY6wRyAA-kp_0nHBzG9p1dWgOWRflTE_3HDDQRGubQLLPo02SHHUP0WpwCVP6frqJQ5yHDehtkHpAwPHqWqKaX4F41Vcn09wc6YFQ/s1600-h/IMG_3467_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345842086797150978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 125px; CURSOR: hand; HEIGHT: 112px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxEAuRPSsHin4ltutffefo3sTjqaRxodaazGhi6zY6wRyAA-kp_0nHBzG9p1dWgOWRflTE_3HDDQRGubQLLPo02SHHUP0WpwCVP6frqJQ5yHDehtkHpAwPHqWqKaX4F41Vcn09wc6YFQ/s200/IMG_3467_edited.jpg" border="0" /></a>townhomes at the Ho'olei at the Grand Wailea here on Maui are of course a factor in creating the "wow" effect. The townhomes are gorgeously appointed 3 bedroom 3 1/2 bath oceanview 2-story buildings. The lanais have Wolf grills and 2 sub-zero refrigerators and freezers with a very large granite island. The facilities are spectacular.</span><br /></div><br /><div><span style="font-family:arial;">However, what this experience made me realize is how important it is for intimacy and quality and special moments amongst families. Dinner time is importaant. This extended family took time out from their busy lives of families and careers and businesses to share quality time together on vacation. And by hiring me they were able to spend more time together and enjoy gr<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S8hhb7hLpzSn4ZIQB_-87GR0qJ_sfNIV-ibfkiughOfwPfDI-0a6Kf_5dOQCaWbr22n1R0JxmXr0tD6nRdQq8OE6YfSAkAtXD1BfZzf8dsepa8L5trw_fTGtLd4oKFAN2VnSEuGIEoQ/s1600-h/IMG_3355_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345831608382900786" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 124px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S8hhb7hLpzSn4ZIQB_-87GR0qJ_sfNIV-ibfkiughOfwPfDI-0a6Kf_5dOQCaWbr22n1R0JxmXr0tD6nRdQq8OE6YfSAkAtXD1BfZzf8dsepa8L5trw_fTGtLd4oKFAN2VnSEuGIEoQ/s200/IMG_3355_edited.jpg" border="0" /></a>eat food in the comfort of their home away from home. They didn't have to hire babysitters for the evening...the littlest ones were put to slee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPSItXhvU6ykw8UFtRDi_RFFK3mLWet3TEFfu5ob0ZocT02ZlfywiWhMHGATSydXIRLK434tQyu6aM5Rws3ZdQieAcd9CDwmDPsusXkMeNISPddsWSnFM0BxDNsArEkIf867bIBsPkm0/s1600-h/IMG_3365_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345840165293875298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 161px; CURSOR: hand; HEIGHT: 118px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPSItXhvU6ykw8UFtRDi_RFFK3mLWet3TEFfu5ob0ZocT02ZlfywiWhMHGATSydXIRLK434tQyu6aM5Rws3ZdQieAcd9CDwmDPsusXkMeNISPddsWSnFM0BxDNsArEkIf867bIBsPkm0/s200/IMG_3365_edited.jpg" border="0" /></a>p and were monitored on baby monitors. The older ones could stay for as long as or as short as they wanted.</span></div><br /><div><span style="font-family:arial;">Some family members lingered for over 3 hours, some only 2. In a restaurant that could never have been <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAmdQzOKAjjyRAYWNABxnh6OPv8IiXYfBd83wwQW1iEdxacSNpD2mnxJcIx_dU06QnGufain84wItIvPyC3fLmhyD-MSnhSt0k8hV4UHP0vyrauAEg0s5Axlc2Pz7H4l8Yi2nXVYPIFg/s1600-h/IMG_3374.jpg"><img id="BLOGGER_PHOTO_ID_5345843151341883602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 142px; CURSOR: hand; HEIGHT: 116px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAmdQzOKAjjyRAYWNABxnh6OPv8IiXYfBd83wwQW1iEdxacSNpD2mnxJcIx_dU06QnGufain84wItIvPyC3fLmhyD-MSnhSt0k8hV4UHP0vyrauAEg0s5Axlc2Pz7H4l8Yi2nXVYPIFg/s200/IMG_3374.jpg" border="0" /></a>possible. When one wanted to leave everyone would have to l<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu7P3CLQfwjsMd8kXRhSTt3w18gueg2QCr2j35kRBTz-FkXFsyQn3ih7mcHeACqi1f63TmlEwgRvaMRXEe9ajrXK6FGgFVCxQAWrMTY8EYAfmSE6ZUio_tgF5HoFZtiUiQtwOLLkjsNk/s1600-h/IMG_3458_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345839571367797810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 155px; CURSOR: hand; HEIGHT: 112px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu7P3CLQfwjsMd8kXRhSTt3w18gueg2QCr2j35kRBTz-FkXFsyQn3ih7mcHeACqi1f63TmlEwgRvaMRXEe9ajrXK6FGgFVCxQAWrMTY8EYAfmSE6ZUio_tgF5HoFZtiUiQtwOLLkjsNk/s200/IMG_3458_edited.jpg" border="0" /></a>eave or the person who wanted to leave would have to stay and feel uncomfortable. The ease. The special moments. The conversations. The sunsets.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">The children were fed. The lights went down. The wine glasses set on the table. The appetizer served. The meal made to order. The meals for the week were created with their preferenc<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62lkOhrTvxaLhKI8f_6e1cSUKO_KNk2OR972wJMGQ30pxML4Q4Bo4n8DqlokEkTu0pHxVnE0kZ-__yhyNQnNMmhwIPtLS0uhFbvpjVtjyrjdxGFRZ7XthR_3p58BYWJNOjDIxcXOKCBY/s1600-h/IMG_3385_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345847042682918178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 155px; CURSOR: hand; HEIGHT: 103px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62lkOhrTvxaLhKI8f_6e1cSUKO_KNk2OR972wJMGQ30pxML4Q4Bo4n8DqlokEkTu0pHxVnE0kZ-__yhyNQnNMmhwIPtLS0uhFbvpjVtjyrjdxGFRZ7XthR_3p58BYWJNOjDIxcXOKCBY/s200/IMG_3385_edited.jpg" border="0" /></a>es and choices. It was a win-win. I knew what they wanted and they could choose ahead of time. Every meal <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2885qjKSOpkkStn5oge5QfKGGTDjE9YkJ-Ajyy2apa3ovTsRQzREvR8gIEe09UsUYQFtmwV6gSpq6ELzxPdE4NYgEKUy6KCITJmQ9cjui-oAw3Kjz_NnkTefBcEVSM22hGGl3YAYxQZU/s1600-h/IMG_3404_edited.jpg"><img id="BLOGGER_PHOTO_ID_5345833595790311698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 137px; CURSOR: hand; HEIGHT: 97px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2885qjKSOpkkStn5oge5QfKGGTDjE9YkJ-Ajyy2apa3ovTsRQzREvR8gIEe09UsUYQFtmwV6gSpq6ELzxPdE4NYgEKUy6KCITJmQ9cjui-oAw3Kjz_NnkTefBcEVSM22hGGl3YAYxQZU/s200/IMG_3404_edited.jpg" border="0" /></a>was different. Every experience was memorable. </span></div><br /><div><span style="font-family:arial;">I worked very hard this week but the rewards were tremendous. I pushed my culinary limits. I provided great cooking in a very intimate setting. I helped a family have an even better vacation here on Maui. It made me smile. It was a great experience because I was doing what I love and my guests were happy! They loved the fresh gourmet food. They loved the extra touches. And I know they loved the chocolate ganache cupcakes with fresh mango coconut cream! What more could I ask for.</span></div><div><span style="font-family:Arial;"></span> </div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Here's a quote from the mother of 3 who was really happy when she got back to Boise, Idaho!</span></div><div> </div><div><span style="font-family:Arial;"><em>I just wanted to say THANK YOU again for all of the wonderful meals you prepared and for your special accommodations for my kids and me. The fresh ingredients and light, healthy meal plans were fantastic, and I'm happy to say this was my first vacation ever where I did not gain weight -- that's right, not a single pound!! I give full credit to your healthful cooking, and I'm sure the attempted swim with the dolphins didn't hurt. :) Again, thanks so much. Bravo!<br /></em> --Tessa M. (Boise, Idaho)--</span></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0tag:blogger.com,1999:blog-8389190954119305574.post-517446149193634102009-06-08T16:29:00.013-10:002009-06-08T16:50:46.926-10:00Family Reunion on Maui - A Moment to Celebrate<span style="font-family:arial;">A moment is all we have. It's very enjoyable to participate in "a moment." And to faciliate "moments" for guests. In <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DHOuxXOkbGh6H2k-0Uvy92tPRJVeGA3YeGpmwFEnyJxwHeYC2k8TsBjFqylSjTHmPxJO7BdrjfP8G7oju2xazbZwNJtY9TX2QBwmRPaQ2fyp7jZkc1sFsa4z-dTZWe9LFkjMIDmqwNw/s1600-h/IMG_3246.jpg"><img id="BLOGGER_PHOTO_ID_5345150724775598514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 155px; CURSOR: hand; HEIGHT: 109px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DHOuxXOkbGh6H2k-0Uvy92tPRJVeGA3YeGpmwFEnyJxwHeYC2k8TsBjFqylSjTHmPxJO7BdrjfP8G7oju2xazbZwNJtY9TX2QBwmRPaQ2fyp7jZkc1sFsa4z-dTZWe9LFkjMIDmqwNw/s200/IMG_3246.jpg" border="0" /></a>May I had an opportunity to provide several families a sunset moment. They were celebrating birthdays, retirement, a move to Maui, anniversaries, and families being together on M<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzMNwt9qA7tvOqN0WpN0Cr33iqDFLvoe3ERLXUfpg5YqI97Nla0RlkAmmI8SJClXutlLD_PDQg2be_78vcxkAFjstdGv_bUImWar4uguWhLlIMxD40-SqD7-BLLkyIFUmi5UWRe0d_Uc/s1600-h/IMG_3279.jpg"><img id="BLOGGER_PHOTO_ID_5345151214675478322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 143px; CURSOR: hand; HEIGHT: 96px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzMNwt9qA7tvOqN0WpN0Cr33iqDFLvoe3ERLXUfpg5YqI97Nla0RlkAmmI8SJClXutlLD_PDQg2be_78vcxkAFjstdGv_bUImWar4uguWhLlIMxD40-SqD7-BLLkyIFUmi5UWRe0d_Uc/s200/IMG_3279.jpg" border="0" /></a>aui. It was awesome. They enjoyed the conversation. They enjoyed the children playing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7qUrahVdOSOUjSG3Vo9eSVdOGbGVqhJPoHQ0yhxtg5P6l16znl7jmvRgzgWbHEx0EaRv8A52rszLuwPZOYLdVv8cmgV3VFafXh_7e3BDIeuXYc-_7kzi8Tn8Ta7EMafO0LFPnncXBBA/s1600-h/IMG_3259.jpg"><img id="BLOGGER_PHOTO_ID_5345150922516974354" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 147px; CURSOR: hand; HEIGHT: 105px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7qUrahVdOSOUjSG3Vo9eSVdOGbGVqhJPoHQ0yhxtg5P6l16znl7jmvRgzgWbHEx0EaRv8A52rszLuwPZOYLdVv8cmgV3VFafXh_7e3BDIeuXYc-_7kzi8Tn8Ta7EMafO0LFPnncXBBA/s200/IMG_3259.jpg" border="0" /></a>They enjoyed the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-e-RCm2NrL_-ktLRtRHYtlCSqVpPCs8R2GtwrtRRKrR90i4n192PAWHuuAJgxHBZo0CJUzc2z-AFbLrG2ZgW8Sv6mqlrfu3yXgzBDpPdguLZcUtDXxb36cYSpfKzjggSvs4U2Rgkx8A/s1600-h/IMG_3277.jpg"><img id="BLOGGER_PHOTO_ID_5345150105296077506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 171px; CURSOR: hand; HEIGHT: 115px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-e-RCm2NrL_-ktLRtRHYtlCSqVpPCs8R2GtwrtRRKrR90i4n192PAWHuuAJgxHBZo0CJUzc2z-AFbLrG2ZgW8Sv6mqlrfu3yXgzBDpPdguLZcUtDXxb36cYSpfKzjggSvs4U2Rgkx8A/s200/IMG_3277.jpg" border="0" /></a>sunset. They loved the treats I made, coconut shrimp served in a pineapple bowl, caramelized Maui onion focaccia, tropical fruit and fresh avocadoes. It's important to capture "a moment." It's important to <img id="BLOGGER_PHOTO_ID_5345150459618278018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 174px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vmZMaLBIjjt31OL3NoThj7rxQ6ViAzQcqgj9a8-291OvWLZmQLocWO0HF4G8vntkvRcZKA9QbDOZxNkwSRsrpLCn4byCMo_OdsYywKPQiZCxE8X6v10sDbk1l0aKwrMedEAYvBcmeGc/s200/IMG_3262.jpg" border="0" />take a breath...savor the moment...and celebrate everything. Celebrate the people around you. Celebrate the air we breathe. Celebrate the triumphs. Celebrate the milestones. Celebrate the sunset. Celebrate the flavors. And celebrate the moment.<br /></span><p><span style="font-family:arial;">I know for sure that this experience of me following my heart and living my passion and<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweMmYywstDUJHBQ13OpQUn41c7gTt_3G5U4dG2voRQTix3OS_rIaucvHTdAhpYoGrjQJFXaw3nhwfMbnNRgmdVukeCbFwHjJnSGsrsY6szW0G2hiww5IVbP03Avfzb_LDEVO6-GYXVqo/s1600-h/IMG_3282.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5345153447115717314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 121px; CURSOR: hand; HEIGHT: 131px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweMmYywstDUJHBQ13OpQUn41c7gTt_3G5U4dG2voRQTix3OS_rIaucvHTdAhpYoGrjQJFXaw3nhwfMbnNRgmdVukeCbFwHjJnSGsrsY6szW0G2hiww5IVbP03Avfzb_LDEVO6-GYXVqo/s200/IMG_3282.jpg" border="0" /></span></a> doing what I love has allowed me to participate in many "moments." I love being able to participate </span><span style="font-family:arial;">and facilitate and share my passion with others.</span> </p><p><span style="font-family:arial;">And what I love is the awesome beauty and variety and locations and beautiful spaces I get to enjoy, cook in and savor. Take in the moment. Appreciate the moment. Savor it. Celebrate today!</span></p>Maui Fresh Chefhttp://www.blogger.com/profile/17786950235908069736noreply@blogger.com0