Thursday, July 22, 2010
Saturday, July 17, 2010
Well I haven't really ignored the blog. I'm busy with work right now for an upcoming event for pre-foreclosures in Sta. Rosa next weekend.
But now I am home for the moment and I updated last weeks dishes and today.
Yesterday was hubbies birthday and today I will take him today as he was at work. Dining at A/V/E on the Avenue. After reviews I heard I am anxious to check it out.
Have a wonderful weekend out there and I will post about A/V/E later on.
Posted by Haumea's Kanaka Kitchen at 4:13 PM
Okay okay ......so you make a pan of 13 x 9 Foccacia then what? Besides cutting piece after piece after piece and putting butter or none or dipping in Olive Oil and Good Balsamic what do you do? Hah!
We we had breakfast this morning then I had extra really good bacon.....so
BLCT on Foccacia
I had Butter Bib lettuce, Heirloom tomatoes small ones that are so sweet, I had dungeness crab.
I made a spread of mayo dijon and sandwich spread, then I mixed the dungeness crab with mayo and pepper.
Slice the tomato and layered it up. Winnahs! Hubby loved it and to go along a Nathan Kosher Dill Pickle amazing had a nice flavor.
Posted by Haumea's Kanaka Kitchen at 4:08 PM
Posted by Haumea's Kanaka Kitchen at 2:52 PM
Posted by Haumea's Kanaka Kitchen at 2:45 PM
Posted by Haumea's Kanaka Kitchen at 2:29 PM
Tuesday, July 13, 2010
Monday, July 12, 2010
I love Foccacia Bread., I made one from a recipe however, I made a few changes.
My pan is a 9 X 13 inch pan you can use a square 9 X 9 pan as well.
2 Cups Flour
1/8 teaspoon kosher salt (for the dough)
½ warm water 110 degrees add 1 scant teaspoon yeast (don’t use the whole packet if you use that, so measure it out)
½ cup water by itself
1 Tablespoon sugar
1 teaspoon italian seasoning (crush it through your fingers into bowl)
1 teaspoon fresh crushed garlic (I finally chop 2 cloves and smear on cutting board with salt and chop chop)
1 Tablespoon Parmigianno Reggiano cheese the good stuff from the Deli
1 Tablespoon good olive oil ( this is for the dough)
Whisk the flour, salt and sugar
Add, the oil, all the water and yeast. Best mix with your hand turn out to your board lightly flour and knead the dough just until it comes together you’ll know it no longer sticks to board.
I lightly grease a bowl and place the dough and brush some olive oil and let proof. (per the recipe you can proof 1 hour to overnight) Today I did it when I went to work and it was fine.
Punch down. Prep your baking pan with 1-2 tablespoons of EVOO to coat the bottom, press and stretch the dough to fit your pan it will look like there’s a lot of EVOO on the bottom don’t worry it will soak up. Make the dimples on your loaf or prick with a fork, at this point you can season here, I brush lightly some EVOO on top and put some crushed Italian herbs and garlic and some salt on the top let it proof for 30 -45 minutes and bake 15-20 minutes at 400 degrees. I like the flaked Kosher salt that’s what I used on top.
Posted by Haumea's Kanaka Kitchen at 7:56 PM
Sunday, July 11, 2010
Saturday, July 3, 2010
My sister in law and her husband are in this weekend. She is cooking entree', and I went ahead and made dessert and salad.
Salad is one I've posted before Heirloom Tomatoes with Mozzarello (fresh) with Basil/Chive. Dressing
Chateau St. Jean Pomegranate Vinaigrette.
Fresh Fruit Salad with White and Yellow Nectarines, White Peaches, Apricots, Mango, Clementines and Cherries.
I don't really know how to make this. My sister in law makes a delicious one. So I came across a recipe and followed along. I have a big cast iron skillet so I don't have the height on this but came out good.
I saute'd some cippolini onions (I love these) and zucchini with some pre cooked Pancetta fried to a crisp.
Posted by Haumea's Kanaka Kitchen at 2:30 PM
Thursday, July 1, 2010
Hello everyone, been bad about the blog I think but past few days have been weird hectic.
Anyhow here goes.
1 package party wings rinsed patted dry
Get one measuring cup here we go using this cup Use the one that holds 1.5 cups
1/4 cup Dark Shoyu... See More
1/4 cup Oyster Sauce
1/4 cup mirin
1/4 cup chinese cooking wine
1/4 rice wine vinegar
2 Tablespoons Brown Sugar
Salt and Pepper
2 Heaping Tablespoons of honey
Stir and pour over chicken wings and soak overnigh.
I use a turbo broiler so if you don't have that you need to bake 350 degrees for 30-45 minutes turning halfway point you can baste with the marinade.
While baking I reduce down the marinade and add a little more honey until sliightly thickened then I pour over when they are done in the bowl
Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)
1 egg... See More
1 tablespoon water
1 ½ tablespoons fish sauce
1 1/2 Tablespoon Abalone Sauce
½ to ¾ teaspoon black pepper, and white pepper
2 tablespoons canola or other neutral oil
1/2 Diced Shallot and 1/4 Sweet Yellow Onion Diced
3 dried wood ear mushrooms, reconstituted, stemmed, and cut into 1/8-inch-wide strips (about ¼ cup)
3 Shitake Mushroom Fresh or reconstituted sliced thin.
¼ pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths
1. In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about ¾ cup total. Add water if needed. (If you are using crabmeat prepared of course cost more, then I made 1 cup of lobster broth and cooled down)
2. In a wok or large skillet, heat the oil over medium heat. Add the shallot /onion and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soften. The noodles will look a bit dry.
3. Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
4. Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately
I added sliced green beans it needed color as I don't like celery really so put this in no 2.