Ingredient Find - Fresh Fig

INGREDEINT FIND -

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.

I have eaten fresh figs before, but now that I am experimenting in the kitchen an ingredient I don't get often is an exciting opportunity for me. I recently was able to get 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.

I really enjoyed the flavor combination of figs, walnuts and blue cheese. SEE RECIPE BELOW.

"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.
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.
Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty."

Some of the most popular varieties are:
Black Mission: blackish-purple skin and pink colored flesh
Kadota: green skin and purplish flesh
Calimyrna: greenish-yellow skin and amber flesh
Brown Turkey: purple skin and red flesh
Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh

ABOVE from www.whfoods.com

FRESH FIG SALAD WITH WATERCRESS, ROASTED BETS AND GORGONZOLA CREAM

Bunch of Watercress (washed and some stems removed)

Balsamic Vinegar

Olive Oil

Salt

NOTE: soak in salt water, debris comes to surface for easy removal

Toasted Walnuts

Roasted Beets

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.

Fresh Figs quartered

Balsamic Vinegar

Honey

Gorgonzola Cream

¼ c. cream
¼ c. gorgonzola cheese
2 tbls. lemon juice
1 tsp. balsamic
2 tbls. Olive oil
¼ c. water (to proper consistency) c. gorgonzola cheese
2 tbls. lemon juice
1 tsp. balsamic
2 tbls. Olive oil
¼ c. water (to proper consistency)

Extra crumbled gorgonzola cheese

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

ssing a little chunkier.

FIG AND ROASTED BEET WITH GORGONZOLA CREAM SALAD ASSEMBLY:

Lightly toss cleaned arugula with small amount of balsamic vinegar, olive oil and salt. Place on bottom of plate.

Top with sliced roasted beets.

Top with toasted walnuts.

Place quartered figs around plate. You can lightly drizzle with a little balsamic vinegar and drop of honey if desired.

Drizzle with gorgonzola cream! ENJOY!

Beverages - Juicing - Festive Drinks

Beverages - Juicing - Celebratory Drinks

I have been juicing vegetables and fruits for over 20 years. When I tell people that I drink beet and carrot 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.

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 ginger 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 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!
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.

The photo below is of lilikoi (passionfruit). I had some fall in my backyard 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.

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!). So experiment and enjoy, here's to your health, sante! Aloha.

French Feast

How do you come up with a menu that is unique, incorporates a theme and yet still tells a story? The story can be about you, the guests you are cooking for or the reason for the meal (special occasion, marking an event, a holiday, a family reunion, or a celebration). The spirit that must be evoked is the story, something more than just the plates of food. There must be something that excites, invites and appeals to the palate. It's about living the food. It's about bringing the food alive, like art comes alive when your eyes are peeled to the canvas. It's the same way about a meal, an experience, the occasion. The meal and moment comes alive with the aromas, the flowers, the table setting, the guests, the wine, the ambience, and the food. The journey of the meal is a symbol of the journey of life.

The French Feast Menu:

***FIRST COURSE & APPETIZERS***
Roasted Marinated Portabella Mushrooms with Herbed Goat Cheese
Salmon Corn Cakes with Scallions served with Tarragon Chive Sauce
*** BREAD ***
Warm Bread with Pesto Butter
***SALAD***
Roasted Beet and Carrot Salad in a Beet Herb Vinaigrette Over Mixed Fresh Greens ***

SORBET***
Pineapple Orange Mango in Orange Cups
***MAIN COURSE ***
** Bouillabaisse: (Lobster, Monchong, Opah, Blue Marlin, Garlic Prawns) with Roasted Fingerling Potatoes, Roasted Fennel and Garlic Croutons **
AND
Haricots Verts with Maple Citrus Butter

CHEESE SAMPLER
Selection of Cheeses (EXAMPLE French Comté, Délice de Bourgogne, Saint André and Brie des Herbes served with variety of flatbreads and baguette

***DESSERTS***
Crépes with Apricot-Golden Raisin filling with 3-Berry Sauce
Mini Triple Chocolate Mint Brownies

The event was inspired by a reunion of the six from a visit to France a year earlier. It was to recap and recount and review the beauty of France, friendships, and exquisite food. Menus were printed for each guest. The cheese course had a a special menu and description of each cheese.

The venue was an exquisite home in the hills of Kula. The 360 degree oceanview and magnificent setting optimized the special event. The location was set. The table prepared. The guests showed up. The meal served. The show had begun.

Each event or special occasion is a show that goes on in its own very unique way. It's a series of acts and stages and timing is key. Each toast. Each sip of wine. Each morsel. Each course. Each conversation shared. The lighting dimmed. The moment. This moment cannot be repeated. This play can be repeated, but it will never be exactly the same. And that is how life is. Each moment must be savored and appreciated and tasted and experienced as it is in its finest and purest state. Bon appetit.

Garden Party on Maui

I do love food, so when there’s an opportunity to savor many different tastes I am there. I go to special events to observe, learn, taste the food and enjoy the experience. Yesterday for the first time I attended the annual Maui Academy of Performing Arts' fundraiser at the Yokouchi family estate in Wailuku. Over a dozen Maui restaurants and sponsors cooked their signature tastes as guests sipped wines from various wineries.

Waterfront Restaurant, Ma’alaea Grill, Café O Lei Restaurants, Jacques, Prince Court, Café Marc Aurel, Bentos & Banquets, Dad’s Doughnuts, Hula Grill, Maui Chocolate Fountain, Roy’s Restaurants Maui, Sir Wilfred’s, Ruth’s Chris Steak House and Ali’I Kula Lavender Garden were represented. Guests tasted grilled lamb chops and tossed caesar salad with lettuce wraps with chicken, water chestnuts and shiitake mushrooms. Guests savored the osso bucco ravioli and sautéed spinach. There was also spicy friend shrimp, goat cheese martini salads and cheese plates with fruit and olives. There were fresh doughnuts and even lime sorbet with lavender cookies and a chocolate fountain for dipping fruit, cake and pretzels. Most of these participants have been involved in this event for over a decade.

The live auction was a main attraction, along with the silent auction. Some items went for over a $1,000.00 in the live auction. And artists painted on site and offered their piece of work for auction. Supporting the arts does make a difference in the lives of many people.

As a chef I know that it is a challenge to maintain quality control when producing food for a large event. I am definitely critical but take everything into consideration. I really enjoyed the variety and fresh mango that was served in a couple of dishes. I thought the food was ok but guests really enjoyed the afternoon. This is what matters. Here on Maui it is really nice to be able to participate in casual events that support the community.

Take time to savor the moment, support your community and appreciate all that you have. Eat well, live well.

Fresh vs. Processed

Before we as a nation and world started eating canned sodas, packaged cereals, boxed cookies and frozen pizza we lived in a world where squeezing orange juice, chopping carrots, kneading dough and baking cookies was the norm. In the past few months I started looking at food with a different perspective, perhaps that's because I am taking food seriously (ha ha). I have been noticing how much I can really do with food and how much I can make myself. Sure, it takes a little extra time, but it just tastes better. And perhaps I have also been paying attention to the abundance and variety.

When I was in Thailand less than two years ago it was very common to have street vendors selling their homemade goods to you everywhere. I don't think they needed licenses or a vendor permit! What I noticed was that even "junk" food was good for you. The ladies were selling coconut fried sweet potato, homemade coconut sweet sticky rice with mango, even Pad Thai and spring rolls. However, all of these items were freshly made with local produce and ingredients.

I have also noticed how much better food tastes when I make an effort to tasting it in its natural state. I thought to myself even the other day, wow, there are so many things you can eat that are natural and can be made into fantastic tasting products. Everything from avocado to dates and cashews and passionfruit juice to corn on the cob and homemade bean spread. It's amazing because when you realize how much variety is out there you can find complete satisfaction with prepared foods that are fresh and natural.

You don't need "junk food" or "processed" foods to satisfy your cravings. The key, eating a variety of foods and discovering the largest range of foods as possible. Don't just eat almonds, try cashews, walnuts, pecans and even macadamia nuts and sunflower seeds. Lettuce by itself is boring, add some shredded beet and fresh corn for a change to a salad. Instead of grabbing that cookie try some dates, chocolate and dried ginger to satisfy your sweet tooth. Texture is important. Crunch vs. soft vs. raw vs. baked or boiled. Variety of foods is extremely important.

Start experimenting and trying foods that you may not necesarily have eaten lately. Start with a different fruit that is in season or add a different type of vegetable to your mix vegetables this week. Just a few weeks ago at the local farmer's market "New Zealand" spinach variety was in season. Wow, what a taste sensation that was. It tasted nothing like the spinach I was used to. And in Oahu I bought four types of honey, wow, is all I can say. Foods in their natural state are varied, tasty, and so good for you when you eat them prepared with other fresh foods. Look around and notice. Activate your senses. Activate your sense of taste and smell and sight. Try adding color to an otherwise bland dish. It's important that you feel satisfied after a meal, even if it's just a salad.

And can you imagine if we as a nation started looking at food as a way of life versus which diet we need to eat. Trust your instincts. Start with a simple shift in perspective. You will start discovering a new world beginning to open before your eyes. What a beautiful, abundant and bright world it is. Open your eyes and mouth and taste the bounty that lies before you. And start putting what tastes good onto your plate and enjoy the taste like never before. Be adventurous. I think you'll surprise yourself and perhaps you will start enjoying what's all around you like never before. Live well, eat well.