Tuesday, August 31, 2010
Sunday, August 29, 2010
Saturday, August 28, 2010
Posted by Haumea's Kanaka Kitchen at 7:46 PM
Friday, August 27, 2010
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
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.
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.
Posted by Haumea's Kanaka Kitchen at 9:44 PM
Voila! so here it is. Of course blood oranges aren't available now and that would have been beautiful on top.
Posted by Haumea's Kanaka Kitchen at 9:39 PM
Tuesday, August 24, 2010
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
This was baked in a 425degree preheated oven for about 20 minutes keep an eye on it.
Sunday, August 22, 2010
Bon Appetito! Oh and it's masarap and it taste good too.
Saturday, August 21, 2010
Posted by Haumea's Kanaka Kitchen at 7:00 PM
Friday, August 20, 2010
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
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.
Posted by Haumea's Kanaka Kitchen at 8:35 PM
Tuesday, August 17, 2010
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
Posted by Haumea's Kanaka Kitchen at 5:44 PM
Posted by Haumea's Kanaka Kitchen at 1:02 PM
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
Sunday, August 1, 2010
Posted by Haumea's Kanaka Kitchen at 6:11 PM