From my Haumea's Kitchen and others

Tuesday, February 19, 2013

Filipino Dish
Salmon  Sinagang
You know the weather started to really get nice spring-like but the past few days it appears
winter is back.
Since we were in Napa this past Sunday to celebrate our son's 33rd birthday, I do my grocery shopping before heading home.
So we stopped at Vallergas Market and Whole Foods.
Picked up some Salmon since it's lent for the freezer and some Salmon pieces.
This soup is a traditional filipino soup.  It's normally done with Tamarind
and other spices and msg.
So I do mine a little different but it's still regional.
I saute a few cippolini onions shallot and garlic,   Then I add some water maybe 6 cups in a
3 quart pot. 
Seasonings I use are lemon salt, fleur de sel, white and black pepper
2 Kaffir Lime leaves and bring liquid to a boil.
I add 1 ladle of Sake (any will do)
I let it simmer for about 10 minutes then I add Salmon Pieces, ie., some of the belly parts
if your butcher has any or the pieces they set aside for chowder. I only cook until it turns opaque.
Then I top with some Chinese Napa, Snap Peas and let the steam cook it uncovered then serve with rice.

Mom's Pot Roast
Today the weather was kinda windy rainy.  So it was comfort food day.
Thinking of my mom today, I was aiming to make stew but Pot Roast is what ended up.
I used baby yukons and baby confetti carrots.
Bon Appetit!

Lilikoi ~ Guava Cheesecake
Haumea's way
I entered this cheesecake into the Savemart Bake off so if you are up to it please
register and vote for me.
You will need to register as a new user, then you will need to close your brower and enter the
gallery as it thinks you want to enter the contest which is now closed. Voting goes through the 28th this month.
This one is a classic cheesecake with a medley topped of Lilikoi (Passion fruit and Guava)
Bon Appetit!

Abalone Pot Pie
Morimoto Napa, Ca.
I haven't updated my blog here in a few weeks.  Been busy tweeting and pinteresting.
Well the hubs and I went to Napa the past couple weekends.  He like the Wagyu and how it's
prepared at Morimoto, paired with his choice of 1972 aged Sake.
This here, is a Abalone Pot Pie.  It's looks larger than what is really was.  The puff pastry
was large, but the Staub little dish had a farmed abalone very tender and juicy with onion maitake mushrooms and carrots. 
Quite tasty.

Tuesday, February 5, 2013

Blueberry Butter Mochi
This is my version of Butter Mochi
There are several out there but I like this texture.
Many use 6 eggs 4 is really plenty.
Preheat oven to 350

1 Box Mochiko (Sweet Rice Flour)
2 teaspoon baking powder
1/2 cup coconut (the dried one not the sweetened one, I  get the desiccated one at Whole Foods or Asian Market)
1 and 1/2 cubes of real butter (room temp)
1 cup sugar (If using C and H Stevia Light use a heaping 1/2 cup)
1/4 cup of dark brown sugar
4 eggs (room temp)
1 Tablespoon of Vanilla extract
1 can coconut milk (any kind but not coconut cream)
1/4-1/2 cup of milk or half and half on standby ( only use if needed)
Mix all together in bowl with mixer until well combined and then for 2 minutes on medium speed. The batter should be thick but not too thick like heavy pancake batter.

Pour into greased 9 X12 baking pan.
I put a few blueberries on half of the side in the pan (optional)

Bake 30-40 minutes until golden brown.

Friday, February 1, 2013

Lilikoi (Passion Fruit) and Strawberry Guava Semifreddo
The last time I had a Semifreddo dessert was at Bottega Napa Valley after Chef Chiarello opened.
mmm I actually love the Torta di Riso with Huckleberry sauce as well.
Well I had the Lilikoi Pulp and Guava Pulp so voila.
I followed Chef Chiarello's Meyer Lemon Semifreddo recipe and adapted to Lilikoi and Guava.

Almond Joy Butter
Adapted from the Minimalist Baker
Almond Joy Butter
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Simple Factor: 30 minutes, 7 ingredients or less
Author: Minimalist Baker
Recipe type: Almond Butter
Serves: 1.5-2 cups
·                            2 cups raw almonds
·                            2 cups unsweetened shredded coconut
·                            1.5 ounces (~1/4 cup) dark chocolate, chopped
·                            ½ tsp vanilla extract
·                            ¼ – ½ tsp sea salt
1.               Place almonds on a rimmed baking sheet and bake in a 350 degree oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
2.               In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
3.               Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
4.               The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
5.               Stir chocolate to combine and then place in glass jar or Tupperwear for storing. Store at room temperature so it does not solidify. However, if storing for more than 2 weeks, store in the refrigerator and bring to room temperature before use.
Nutrition Information
Serving size: Per Tbsp Calories: 75 Fat: 6.5 g Saturated fat: 2.5 g Carbohydrates: 3.6 g Sodium: 21 mg Fiber: 1.6 g Protein: 2 g