Sunday, June 27, 2010
The top photo is Fresh Raspberry and Lychee Panna Cotta
2 Cups Heavy Cream
1 1/2 Cup Half and Half
1/2 Cup Lychee Juice
3 sheets Gelatin
1 Tablespoon Vanilla
1/2 Cup Sugar
Simmer all the above except Gelatin do not bring milk to boil
add Gelatin and Vanilla and let cool down at least 30 minutes.
Add Fresh or Canned Lychee and Fresh Raspberries to decorative glassware or ramekins
cover each glass with cellophane and chill.
My daughter Frenchie made the Little Tiny Red Velvet Ice Cream Scoop Cupcakes,
inspired by the Neely's program the other day. They used the regular sized cups but we saw these bite sized and tried it.
Just enough sinfullness.
Friday, June 25, 2010
This afternoon I went for a little stroll at DiCarli for the Farmer's Market it wasn't extremely hot.
After having the best deep fried squash blossoms at Mundaka in Carmel I was destined to make them.
I love squash blossom as it is. But oh la la.
So I scurried all the recipe and I combined Wolfgang Pucks and another version for the batter.
Of course those recipes were for huge batches.
This batter was enough for 20 blossoms.
1/4 cup non glutinous rice flour (Miyako in cellophane bag)
3/4 cup all purpose flour
1/4 cup corn flour
1 1/2 teaspoon baking powder
1/4 cup cornstarch
1/8 teaspoon sale
1 1/2 cup soda pop (sprite/7up/hansens)
Mix all the dry ingredients, pour in pop and stir with whisk until a little thicker than pancake batter do not overmix.
Clean blossoms and remove inside stamens and peel off fuzzy skins from stems I leave 2inches of stem easier to coat.
Coat each blossom and fry (I use canola and olive oil) golden brown on each side.
Make a sugar honey sauce with a little white and brown sugar.
Thursday, June 24, 2010
Monday, June 21, 2010
Was away from the blog for a week. We worked at the USOpen at Pebble Beach in the Merchandise Pavillion. My sister in law works for Monterey Unified School District so the USGA gives back to the school some proceeds and employees and family members and friends were able to work. We also were able to enjoy the Open duing off hours.
Above are the only photos we were allowed to take during training at the Merchandise Pavillion and my Volunteer Pin.
We had dinner in Carmel Wednesday night with my eldest sister in law and her husband as they stopped by overnight from San Diego then headed back to the valley and home to Virginia Beach. We ate at Mundaka
Spanish Tapas. I was impressed with the food, not necessarily the interior but the tapas were deliciouso!!!
Our favorite were the White Sardines in Olive Oil and Toasted Garlic, Hanger Steak with Foie Gras Browned Butter, Chick Pea/Polenta Cake and Snap Peas, Duck Confit Prosciutto with candied olives,
Paella with Clams, Calamari and Chorize, we also had Sea Bass Paillard and the Deep Fried Squash Blossoms with a Verbena Caramel Sauce was so tasty. Dessert we had Spanish Flan with a Orange Ginger Cardomom Sauce with candied grapes.
The above sandwich was a Lobster Sandwish I shared with hubby from Phil's Fish Market in Moss Landing. We dine there alot when we drive through Highway 1. They make the best Cioppino and this Lobster Sandwich was perfectly seasoned.
Posted by Haumea's Kanaka Kitchen at 6:12 PM
Tuesday, June 15, 2010
I was inspired by the "Noble Pig Blog" and decided to try making those Crab Cakes. I altered it up a tad as I happened to pick up ground Lobster believe it or not at Oto's in Sacramento yesterday after work.
Preheat oven or Convection to 300
For the Panko portion:
1 1/2 Cup Honey Panko
1/4 Cup Parmesan Cheese (Use Fresh Grated)
1/4 Cup of Fresh Grated Asiago
1 Cube Melted Butter
Melt Butter then toss with the above ingredients and set aside.
For the Crab Cake part or Lobster
6-8 oz of Lump Crab Meat or if you have ground Lobster get a package (The Real stuff)
1/4 teaspoon smashed garlic or crushed. I take a fresh clove and smash with Kosher and Pepper
1/4 cup grated Parmesan
2 Tablespoons (healthy spoons) Mayonnaise
1/4 Cup Artichoke Parmesan Dip (I get this made here and is available at most stores)
1/4 Cup of Sour Cream
Tablespoon Lemon Juice
Zest of half a lemon
1 Tablespoon of Dijonaisse
Mix all the above except for the crab or lobster fold this in last.
In a mini baking pan if you have the 24 this will work. Reserve 1/2 cup of Panko mix for the topping
Press about a Tablespoon of Crumb Mix into prepared mini muffin pan, push a slight well.
I put a healthy Teaspoon of Crab Mix into well. Sprinkle some Panko Topping on each one
Bake for 20 minutes until Golden Brown you'll know.
I will use some Capers next time chopped. mmmmmmmmmmmm
Monday, June 14, 2010
It's so dang hot here in the Valley, and well the Turbo Broiler comes in handy.
Got some Baby Back Ribs on sale and this was a nice package.
This is what is left as Pappa had his share and I forgot to take the picture so left these for Frenchie.
My sauce, 1/4 Honey, 2T Brown Sugar, 2 Garlic Cloves, 2 Tablespoons of Dark Shoyu, 2 Tablespoons Toyu, 1 Shallot, 1/4 of Mango Fruit and 3 Strawberries and 2 Tablespoons of regular sugar (blended)
smother over meat 30 minutes salt and pepper.
Remove all the marinade into a small pot and cook the sauce up for the end.
Cook in Turbo Oven for 1.15 hours turn over to cook both sides
Put a 1/4 of water on the bottom of the broiler so keep meat moist.
Last 10 minutes brush the sauce unto ribs you'll know when they are done.
Sunday, June 13, 2010
This morning picked up hubby from Airport from recent trip to Montana with the Hula Band.
Made a couple stops at Bike Shops as our daughter is looking into buying a new Bike for her to ride to work.
We stopped at Cheesecake Factory for lunch here are our desserts. I didn't post last night's dinner but we had the freshest soft shell crabs from back East from Schaubs in Palo Alto........my my my they were onolicious. Picture what picture sorry.
Friday, June 11, 2010
I was ono for Chili, well I'm thousands of miles from the nearest Zippy's or Bubba's Chili in Kapa'a or Hanalei. Well there's Zippy's at Oto's and Sakura but I want it fresh.
So I made my own. Bon Appetit.
This is a Filipino Dish.
My mom used to always cook dinengdeng. (Spelling might be wrong). Usually with pork sautee'd with onion and garlic and bagoong simmered for 30-45 minutes until slightly thickened. I included okra (I love okra and so does my daughter). I steamed and shocked snap peas and tossed into dish and served with Brown Rice.
Wednesday, June 9, 2010
Posted by Haumea's Kanaka Kitchen at 5:42 PM
Tuesday, June 8, 2010
I made another batch of Cascaron I only like them Fresh so I could test the recipe again since I am using only half box oa mochiko rice flour.
Here is the recipe which makes 16 3 inch Cascaron Balls.
1/2 box of Mochiko Rice Flour
1/4 teaspoon Baking Powder
dash of Kosher Salt
1/2 Cup Sugar
1 egg ( you can omit egg)
2/3 Cup of whole milk
1/4 Cup of Dehydrated Coconut
if you have coconut Cream Powder add 1 Tablespoon to dried items
For Brown Sugar Coating: 1 Tablespoon Butter, 2 Tablespoons Water, and 2/3 cup Sugar
Heat a medium pan and heat vegetable oil at least 3 inches deep. (Medium heat)
Mix the above ingredients except the Brown Sugar Coating items.
The mix will be wet. Just use a wooden spoon or large spoon you don't need mixer.
Using a medium cookie dough ice cream scooper put 5-6 in heated oil (should be 325-250)
Cook-fry 2-3 minutes on each side cool on paper towel in another pan (use a teflon coated one)
melt down the sugar butter and water, continue to cook until soft crack test in cold water.
Place cooked Cascaron on Bamboo Sticks and coats each one. I place on a Pam treat pan so it won't stick
Ready to eat once sugar has cooled.
Monday, June 7, 2010
Thursday, June 3, 2010
Yesterday was a extremely long day, one of those I wish I was 20 again and had all the energy in the world to accomplish everything. My company was participating in the HOPENOW event with many Lender's and helping folks keep their homes from going into Foreclosure.
I cooked early this morning woke up at 5a.m. Made fried rice for Papa for his lunch and Chicken Long Rice for his lunch today and for his work lunch.
Okay this is breakfast fried rice but can be an entree' or by itself fried rice
This one has medley Brown Rice and Genmai Brown rice and wild rice Medley no white rice in this one.
Chives, Scallion and Cippolini Onion, Pancetta and scrambled egg.