From my Haumea's Kitchen and others

Tuesday, August 31, 2010

Fettucine with light Tomata Basil Sauce and Pancetta and Foccacia

This is Fresh Fettucini Noodles with a light Tomato Basil sauce with Molinari Pancetta and my Foccacia bread. Yummy.

Sunday, August 29, 2010

Baby Dutch Yellow Potato Chips

Since last night I had posted those homemade potato chips.

I had 6 left in the bag they are small so on the mandolin quite easy to cut up.

So here's the story, don't go there saying she bought the chips and took the photo.
I don't think so.

1.  Got a mandolin?  I have only a basic one that I use for this slice. I have a bigger one put away in the buffet storage.

2. Wash and Dry the potatoes.

3.     Slice on Mandolin, I slice in to a bowl of cold water to prevent browning.

4.  I let the chips soak for a while to release the starch.

5. heat the oil to 350 degrees.  I use a small pot and 3 inches of oil.

6. Have a dry clean Spider handy

7. Get lots of paper towels or a clean towel one that hasn't been washed with fabric softener.

8. In small batches dry off the slices and sprinkle salt.  I alternate drying while frying the first batch.
The salt removes the water in the potato chips for a crisper chip.

9  Start to fry in small batches what your spider can hold is what you should put too much they'll create too much steam.  Drying them well in step 8 above helps. 

10.  Keep an eye on them it doesn't take long they will move around and check for golden brown.

11. Remove when done and drain on paper towel.  Here I season with salt, onion and garlic powder. 

Bon Appetito! 

Saturday, August 28, 2010

ABT Grilled Cheese on Baguette and Homemade Potato Chips

Here's my rendition of my Ultimate Grilled Cheese Sandwich
I love Il Fornaio Bread especially their Baguette.
Sliced the Baguette at an angle for the look
So used Land o Lakes Tuscan Butter stuff on each side of the slices
Grill on each side keep them matched
I grated Swiss Gruyere and Fontina
I put sour cream on one side and the cheese on the other
add sliced tomato I used the grape ones here think small now
a bacon strip (good applewood bacon I buy Boars Head) fold in half
I also throw a couple thin slices of avocado
then stack it up and press a bit longer.

I also made these potato chips I saw on Food TV it seemed easy and I have been playing with my
mandolin lately so why not  I had baby Yukon Golds.

I used 1/2 canola oil and 1/2 peanut oil in a small pan since thinking small.
Heat oil to 350 and fry in small batches thank goodness I have a small spider.

Non oily and I added just enough Kosher salt at the end.

Dinner is served Bon Appetito!!!!

Friday, August 27, 2010

Momofuku Crack Pie my way

Below is the recipe for Momofuku's Crack Pie from the LA times.
What I did different was added some Mac Nuts, and a little Lemon Zest
I was able to break this down to make one pie otherwise I'd eat them all up.

My tart pan was smaller and I cut this recipe in half with some slight modifications so I got a
deeper Crack Pie my way

This dessert is delicious!!!!

Momofuku's Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.


Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.


1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

Stiry Fry with Duck Confit

Inspired by Zen Chef................................went with the fusion.  I really wanted Lobster with Long Life noodles.  Well I know how to make it, but a small hole in the wall by my house makes it really good. But they had the lobster but they were out of the certain noodles.  So needed to cook.  Had the Muscovy Duck so cooked that up in the turbo broiler..................and here it is.

Bon appetito.

Blood Orange Panna Cotta with Vanilla Bean

I went out of the box.  I had 2/3 a cup of Blood Orange Juice left.  I still wanted to make Panna Cotta.
Voila! so here it is. Of course blood oranges aren't available now and that would have been beautiful on top.

Pizza with Prosciutto, Capers, Muchrooms, Garlic, Fontina and Chevre

I made Pizza for myself too lazy to cook actual dinner because I can put this together quickly.
I believe I have posted the dough already to make it your way.  I personally don't like a lot of sauce
as I like to taste the yum yums on top.  I love good Fontina Cheese and Chevre for that bite.

Tuesday, August 24, 2010

Espresso Lift Vanilla Bean Panna Cotta

Mango ~ Orange Microwave Mochi

I hadn't made this in a long time.  Microwave Mochi

1 cup Mochiko

1 box orange or if you can find mango jello (maybe a Mexican one or make an unflavored)

1 cup water ( I used ½ cup water and ½ Mango Juice)

½ cup Sugar

½ teaspoon Mango extract (Asian Market carries)

Potato Starch Katakuro

Warm the water, add jello and sugar and cook only to dissolve pull off the stove
In a microwaveable bowl put the Mochiko in there quickly add the jello mixture.
Cover with Saran Wrap cook on high 5.00 stop at 2.5 minutes remaining and stir it fast a bit then cook the remaining.
On your board cover the with some starch and turn out the Mochi use a cutter or knife to cut.
You’ll need to smooth and press it out to soften and easier to cut.

Monday, August 23, 2010


With tips from Zen Chef, I had figs in the fridge 4, but today I saw a beautiful basket of little ripe ones and snagged that basket.

So I had to reconfigure Mr. Wolfgang Pucks Pizza Dough Recipe.  I was able to break it down so I would only have dough for 2 medium pizzas.  (Success) I also made an alteration or I should say additions.

Here's my pie adapted by Wolfgang Puck

1/2 Cup Warm Water 110 degrees in a bowl
1/4 cup white wine (to the side)
1 1/4 teaspoon Yeast
1 Tablespoon Honey
1 Teaspoon Sugar
1 Tablesoon EVOO
1/2 teaspoon salt
1 teaspoon Parmigianno Reggiano Cheese the good stuff (Please don't use that green can)
1/2 teaspoon Italian Seasoning Dried or fresh
1/2 teaspoon Garlic and Onion Salt
1 teaspoon snipped chives
1.5 Cups All purpose and bread flour mixed or 1.5 cups "00" flour (I found at Nugget in Sac)
Put warm water into bowl , add honey , sugar and 1 Tablespoon olive oil and whisk around, sprinkle yeast over warm water let it sit up to 5-7 min.

Prepare in another bowl the remaining ingredients and whisk around.
When the yeast has expanded add 1/4 cup wine and the dry ingredients 1/2 cup at a time and keep stirring until it's all in and dough gets tighter.  Have on the side 1/2 cup flour on your board.
Get a timer and start kneading the dough for 5 minutes and really get in there and knead it. It's a small recipe so you won't work that hard.  Add a little flour as you go along until the tackiness is gone you'll know.
In a clean bowl add a little EVOO and put dough in there add a tad more EVOO to the top cover with saran wrap and put a towel and let it rise for 30-40 minutes.  This give you time to prep what ever you will put on your own pizza.  For this I prepped the cheese, sliced the prosciutto, caramelized the onions, sliced the mushroom and chives.

After the dough has risen punch that dough down, (good therapy) and turn out to board.  With this recipe it will make either one large or 2 medium.  The dough can go 2 days in the Fridge and you'll have to punch down.  You'll need to tuck the corners into a ball 4-6 times, then roll on your board for a minute it should stick just use the ball of you hand and roll.  Put dough on pan let it rise for the 2nd time 20-30 minutes. No more than that.
After this then roll it out to form toss it if you know how I don't.
If you have some cornmeal put a thin later on your baking dish or stone, I don't have a stone yet.
I put a thin later of EVOO on the pie use a brush if you want to then add yor ingredients.
There is no red sauce on this let your imagination and create your own.

Bon Appetito!!! 

This was baked in a 425degree preheated oven for about 20 minutes keep an eye on it.
Finished with a little balsamic.  You can finish with truffle oil too..mmmmm

Sunday, August 22, 2010

Pork Adobo

Pork Adobo folks  There is a steam cloud in this photo and it was still roaring but it was a good shot.
Bon Appetito!  Oh and it's masarap and it taste good too.

Rice Pudding with Yuzu and Mandarin Zest

Rice Pudding thought I'd give it a whirl adapted by: Tokyo Terrace with a tad few modifications

Saturday, August 21, 2010

Mango Cinnamon Rolls with Macadamia Nuts

Came up with this recipe this afternoon.  I really wanted to make Poi Cinnamon Rolls but the Poi is frozen way back in the freezer to another time for those.  I always have Passion and Mango Puree so I figured why not try and make Mango Cinnamon  Rolls.
This is now at 2nd rise so stay tuned and will let you know the taste.

Braised Short Ribs

I had 2 thick short rib slabs....................was going to make vegetable soup with it and orzo.  But changed my mind.

Guava Rolls not too bad either

You know for the past fews weeks I have been ono for Punalu'u Bakery's Guava Rolls. I just didn't want to spend $27.50 in Fed X fees to send 2 bags to me
So I said well, since I am grounded with this head trauma, I might as well do something here.
Guava Concentrate and Preserves? Check
Flour and everything else? Check
Well here it is above.
Bon Appetito

Recipe is as follows:
1/2 Cup Guava Concentrate (Take one Frozen and cook down to a syrup and cool)
1/4 cup Guava Juice warmed to 110 degrees
1/4 Cup water warmed to 110 degrees
1 egg
1/2 stick good butter melted and cooled
1/4 non dry milk
1 tablespoon sugar
1 tablespoon honey
3 1/4 cups AP flour/bread flour (yes I mix both) (plus a 1/4 cup on the side to use while kneading) 
2 1/4 teaspoon of actve dry yeast
1 tablespoon coconut cream (this is the pkg to make coconut cream)
If you have Guava Jelly put a Tablespoon

Mix the warmed juice and water place yeast and sprinkly 1 teaspoon (separate from above) on the sugar to push the blossoming of the yeast let that sit up to 7-8 minutes

Mix the above ingredients and when the yeast mixture is ready mix it all in.
You'll need to knead the dough for 5 minutes use a timer and your biceps.  If you are lazy then use your bread machine up to the knead point.  I find that I like kneading it myself.

In a bowl spray with Pam or Mazola place your ball of beautiful pinkness into the bowl put a little canola oil on top of the dough cover with Saran Wrap and towel and let it rise until doubled. It's been warm outside so I let it rise outside.
After the initial rise punch dough down, turn it out and cut into 3 inch square.  Roll each square into a ball
and place in a prepared pan 2 inches apart or on parchment paper your choice let the dough rise for the 2nd time. Cover with Saran Wrap ( I keep the 1st one) and  Towel.  45-60 minutes.

Once ready to go separately from recipe brush carefully each roll with egg/water or egg/milk mixture for the glow.

**During the last 10 minutes of rising preheat oven to 400 degrees.
Bake 15-20 minutes until golden brown.

Friday, August 20, 2010

Manila Steamers

Nothing like a good pot of manila steamers and whoah, oh la la, hate to say it but this was indeed a good pot ful.  Buttery, winey, lot of onion and garlic, parsley and chive and seasonings oh and Anchovy Paste just a dab. mmmmmmmmmmmmmmm mmmmmmmmmmm mmmmmmmmmmmmm good. Bon Appetito.

Miso Tofu with Hamburger

I thought i'd see what to do different with the Tofu I got at market yesterday.  So gave Miso Tofu a whirl.
I did not coat the tofu with constarch and fry it separately that is too much oil.  So I threw in the tofu at the end turned off the fire and stirred gently.
This dish was kickin' which is now pappa's lunch

Thursday, August 19, 2010

Fig Dessert Inspired by Zen Can Cook

Fig Dessert done with inspiration by Zen can cook Now I saw ripened figs and got all excited at Nugget.
The basket I purchased had the best ones but they were soft but heavenly sweet.

So out comes the Puff Pastry sometimes that stuff and I don't see eye to eye good thing I make extra cuts.
Anyhew, since I don't really Apricot Jam or Preserves, I don't know why I just don't.  I had some Lilikoi/Guava Jelly from the 'aina and voile my glaze.  So added a dab strip of mango sauce one side and guava pearls on the other side and doppled some macnuts.  My opinion Winnahs.  Because no thing in the pastry just the pasty.

So maybe I'll make a bigger one to bring to wherever the car goes Saturday.
Bon Appetito

Also made another Pizza with Wolfgang Pucks Pizza Dough and my other added ingredients OH lala

This Pizza came out pretty tasty.  Basil, Garlic Sausage, Salumi Arancia, Chives, Fontina Cheese and Pocho Sausage.   Mmmmmmm yummy

This mornings Breakfast now off to work.

Tuesday, August 17, 2010

Pizza pizza pizza

Been expirementing with Pizza Dough. Since I have the Foccacia Bread down my way. Then I started toying around with Pizza dough.  I have been intimated by the dough and I now can't figure out why.
Made some pizza's last week for my sister in laws.  My other sister in law told me about Wolfgang Pucks Dough..................whoah I tried that today and voile!!!  It was easier than what I was doing.
Now I like my crust flavored and medium thickness this was right there.
You can see his Pizza Dough on this website.

Bon Appetit

Beignetsadas (with Banana)

Mini Banana Beignetsadas my way with Orange Zest adapted by the Recipe Mini Banana Beignets in Food Networks latest Magazine.  These remind me of Malasadas and Beignets so making it a French Inspired Hawaiian Donut Hole.  Aloha and Bon Appetit.

I thought I'd give these another whirl.  I saw the recipe on Food Networks latest issue on the back
I made a first batch to the recipe.  I altered some of the ingredients and got the texture I wanted.
I also used a small/medium saucepan to heat the oil to work in small batches.  Oil heat 350-375 degrees.

Cake flour was fine but if you fry in a fry pan it gets a little saturated so I used a sauce pan and canola oil and small batches of 4-6 because they will fry fast on medium low heat.

I also adjusted the ingredients for a half batch here goes:

1/2 cup a/p flour (organic) Have an extra tablespoon on side

1/3 Soft as Silk Cake Flour

1 1/8 teaspoon baking powder

1/4 teaspoon salt

dash of cinammon like 1/8 of a teaspoon but use what you want I don't like a lot of cinnamon just want to taste it only.  I beleive the Banana is the Star here.

1/2 cup sugar (for dough)

1 med egg

1/4 cup whole milk (Organic)

1 overripe banana

Lemon or Orange Zest

1/2 teaspoon vanilla extract

Heat the oil in small or medium sauce pan to 350-375 degrees

I used a small cookie ice cream scooper for the roundness.  I'm not quick with the spoon

Have colander with paper towel to drain excess oil off the beignetsadas

Mix all the above ingredients with a wisk then ready to go you'll see the dough expand fast. Cook and have a small spider web ready to turn or chopsticks until golden brown drain excess and roll in plain sugar. (For me because the cinnamon is already in the mix I wanted to taste the banana and not just cinnamon)

So this small batch is nice and perhaps save on the calories. Hahhaha

Aloha for now until the next thing I decide to cook.

Sunday, August 15, 2010

Foccacia in the round with Basil and Chive

My rectangular pan is still at mom's across the way so since I am making Seafood Brodetto need some bread for the sauce.

Ingredients for Bruschetta in bit with Chevre Peppere Goat Cheese

This is a Vegetarian Soup, I made.  Legumes, Black Eyed Peas, Lentils, Farrow and Barley, mandolin sliced zucchini chips and carrots and mushrooms in a Porcini Mushroom base and topped off with Chives.

This is what was left at the Ohana house, we all devoured it. Left a few pieces

Went to the Farmer's Market at De Carli Square the other morning, the Blackberries were so sweet, the Raspberries were tasty too.  The Strawberries delictable.

Last Night my daughter and I made 2 types of pizza.  The one on the left is with a sauce homemade of course.  Garlic Sausage, Onion, Salami Arancia from fatted calf, green olives, capers and Fontina Cheese.

The one on the right is a ceasar base with Morels, Asparagus, Shaved baby artichoke, basil, pancetta and Fontina Cheese. At the end a splash of white truffle oi.  Inspired by Zen Can Cook

Monday, August 2, 2010

Organic Beet Salad with Mandarins and Micro Greens

Dinner tonight, I prepared a salad with cooked organic beets I got at the Farmer's Market.
Tossed in some micro greens, mandarin oranges and sprinkled with Feta.  I think the Feta Cheese was a nice
balance with the beets.  I disliked beets for a long time as mom used to cook those and forced to eat them. But I have rekindled my like for them.  My dressing was Olive Oil, Chives and Pomegranate vinegar form Chateau St. Jean.

Entree' tonight was Squash Blossoms with Ginger and Beef over Rice.

Sunday, August 1, 2010

Morimoto Napa 7/25 and 7/30

Pappa's Wagyu with Shoyu Dashi

Pappa's 10 year old Sake  $22. for 2oz
My steamed Halibut in Sake and pearl of Chili Oil with Black Bean Paste

10 Yr age Sake and Lychee Daquiri
The coffee was really good too
Donuts for 1 but we shared see sugars below

Front of Chef Morimoto's Restaurant on Main Street at the Riverfront

Kakuni Appetizer best Kakuni I ever had with Fried Burdock Root atop Scallop Congee

My son in law said this beer was very good

I couldn't help it I ordered it again as my Entree' too onolicious
Pecan Brownie with Espresso Ice Cream and Brown Sugar Tuille and Espresso Bean
This above and below melted my heart I will go again and get this for myself.
Toro Tartare. These dishes were made specifically for Chef's restaurants.
I tried everything but the Wasabe.

This is Frenchie Salad with Quinoa miso dressing and Tempura Calamari
This could easily be an entree. She also had the Miso with Clams not pictured.