Aloha everyone, I know it's June going into July.  Been really busy with the new company.  Also now that I have tackled by diabetes and brought all my numbers down all is in good check. This doesn't mean I can go back to all the delish foods daily but on occasion.  
Wines we have ventured lately were:
Chimney Rock "Tomyhawk Cab was really a nice wine" 
LMR Cabernet , also impressed me and went well with dinner. 
Stay tuned and I'll be posting some dishes soon.   Bon appetit!

Alex Italian Restaurant

Rutherford, CA.

For Mother's Day, I chose to go to Alex Italian Restaurant in Rutherford.

It's the old La Toque location up the street from the Rutherford Grill.

I met the Chef de Cuisin a while back, so I know that the menu would indeed be good.

This is the Pork Cheeks over Polenta topped with mushrooms and Chervil with a wonderful sauce.

4 of us had this.

Give it a try, the decor is nicely done.

Truffled Noodles with Porcini Sauce and Caramelized Crimini

Pilipino Classic

Chicken Adobo my way

I've been so good with the weight loss and keeping my glucose down.  Today just needed some down right Pilipino Food.

Mini Tamale Pie

Mini Tamale Pies easy as pie

Featured in Chow hound but I modified it a tad. 

Mushroon Lasagne

Mushroom Lasagne

I made this mid-week. 

It's a caramelized 3 mushroom (Crimini, Shitake and Button) along with a caramelized onion. 

The sauce is a Porcini and Black Tuffle sauce base 

Grated Asiago, Parmesan and Fontina Cheese and Gruyere for the layers 

Baked at 350 for 30 minutes covered.  

Bon appetit.

Modified Portugeuse Bean Soup

My pot of Modified Portugeuse Bean Soup

I have been in between things and haven't been able to update my blog. I have been craving this soup in a while.  My mom loved this soup and she made it time to time.

I modified it a little.

1 Goveas Portugeuse Sausage from Hawaii of course. Diced small or diagonal

1/2 of Tocino Pork Loaf (Filipino Sausage) Diced small or diagonal

1 Spanish yellow onion diced

1 small Yukon Gold Potato diced
1 can cannellini beans or kidney beans

1 small carrot diced small  (Save potato and carrot for the last 8 min. of cooking)

3 cloves garlic diced/crushed

1 Tablespoon tomato paste

1 teaspoon onion powder

1/2 celery salt

1-2 Kumato/Brown tomato (they have lower acid I blended this with 1 clove of garlic) 

1/2 Savoy Cabbage or Napa ( I like the taste of the Savoy) Save for the end

2 teaspoons sugar

1 squirt of Umami paste

1 teaspoon thyme leaves

Wondra or Cornstarch slurry on the side

1/2 cup of Isreali Couscous

4 cups of chicken stock or beef stock

Salt and Pepper to taste.

Cooking time about 2 hours.

Saute the onion and garlic followed by the tomato paste and blended tomato to cook out the raw taste.

Add both sausages and seasonings, add stock, seasonings thyme leaves, sugar, Umami paste, bring to boil then reduce to medium simmer for 1.25 hours, then add the beans and simmer an extra 15 minutes.   Add couscous and cook the 10 minutes, then add potato and carrot cook until the veggies are fork tender, if the liquid has evaporated too much then add some more liquid, if there is too much liquid add the wondra or cornstarch slurry to slightyly thicken bring up to the boil it should thicken, turn off then add the cabbage and stir around leave cover off, then it's ready to serve.

Bon appetit.



Beef Caldereta (Filipino Cuisine)

Beef Caldereta

I really like this dish with so many different versions.

Happy with this one.

Granola

Granola My Way

Adapted from

Sam Talbot's "The Sweet Life"

I love Granola, and it has to be good.  I do enjoy Bungalow Munch from Marin County, it's simple and wholesome.  This recipe is adapted from Sam Talbot's "The Sweet Life", I enjoyed reading his story of his diabetes and understanding the disease.  He has some awesome recipes that I am sure I will be cooking along the way.  Since I bottom out every few hours I thought I'd try his recipe for the Granola.  Lucky me, I have Valrhona Cocoa nib here along with the different nuts and oats even the Acai Powder.

A couple weeks ago I my doctor diagnosed me with type 2 diabetes.  I am at the top of Prediabetes and at the low end of Diabetes 2.

So I started back at the gym slowly, and my hubby set up my bike on the trainer.  Hope to loose some pounds here while I lower everything.

So, now I need to change alot of things around.  I still love to cook irregardless, just need to cook better healthier entree's for both of us.

I'm lucky, I love vegetables, grains, fish etc., so transition isn't that bad.  Hubby, on the other hand is learning to look some vegetables and I will cook those he can actually eat.

So you may see things in here indifferent from what I normally post.  You may see some of my own style as before as I can easily cook for myself and separately for the man.

Anyhow, as I continue to read and view other diabetic blogs, I hope to contribute some healthier array of food.

Once in a while, i"ll have a treat of some fine dining in moderation.

Bon appetit!!

Coconut Acai Granola


3 Cups old-fashioned rolled oats
½ Oat Flour
½ Cup unsweetened shredded coconut (Whole Foods carries a dehydrated shredded coconut, I also pick up at Asian market)
¼ Cup white sesame seeds
¼ Cup Oat Bran Flakes (crumble them up)
¼ CupSliced almonds (I used whole it’s what I had)
¼ Cup Hazelnuts
¼ Cup chopped pecans
¼ Cup pistachio nuts
2 Tablespoons Cacao nibs
2 Tablespoons Goji Berries ( I used Cranberries)
2 Tablespoons golden berries ( I don’t know what these are so it wasn’t added)
2 Tablespoons dried mulberries (I couldn’t find this)
1 Tablespoon Acai powder (Whole Foods carries)
Granulated Stevia extract equivalent to ¾ cup sugar
 ( I did not follow this, I used splenda and only used ½ cup)
2 Tablespoons Canola Oil
½ Cup light Agave
** I added 1 heaping Tablespoon of honey, and 1 teaspoon vanilla sugar, and 1 heaping Tablespoon of Maple syrup**

Preheat oven to 300F
I measured the sugars, the agave, oil and my additions and mixed in measuring cup.
I tossed all the above then I mixed in syrup mixture, mix well

Spread evenly unto pan I used a ¼ sheet and silpat so that I didn’t have to spray the pan. Bake until golden brown 45 minutes to an hour keep an eye on it.

Cool completely break and keep in container.

Kalua Pig Ravioli my way

Yesterday I made a batch of Kalua Pig.

We ate what we wanted then, I started to Food Saver and make small bags and toss in freezer for another day.

Well, wondering what to do with the batch in fridge, I had some wonton Pi and well here we have it.,

Kalua Pig Ravioli my way.

Half batch of Blueberry Scones

Small batch of Blueberry Scones

Adapted from Martha Stewart's Recipe

I cut the recipe in half.

They aren't as beautiful as the Maple Oat ones but oh boy these were good.



Pork Sparerib Adobo Momofuku style with Octo-Vini

I'm a fan of Momofuku, I think David Chang is an awesome Chef.

Although I haven't had the opportunity to fly back east and go to his establishments after going through his cookbook I can imagine.

Since I understand far east ingredients it's simple it imagine the taste and impact to the dish.

So here I did the typical Filipino Adobo with Spareribs.  I think of my mom when I make this, because she could make a real good pot of Ilocano Adobo.  She'd adobo anything to be quite frank. 

So I used Momofuku's Octo-Vinaigrette and voila!!!! 

My daughter and hubby loved it.



Maple Oat Scones

I love Maple Oat Scones

We spent holiday at my brother in law's house in Monterey so I cooked a few times.

I whipped these up shaped and pre-cut and they came out delicious.

They had roasted some almonds which I used 2/3 cup to put in these. 

They came out light and the glaze was perfect.

Recipe to follow



Miso Glazed Salmon Filet with Sake Butter (Buerre Blanc)

We don't have a Cheesecake Factory .....so Haumea's Kitchen Factory went to work.

So here we have a Miso Glazed Salmon Filet with a Sake Butter ( Buerre Blanc)

and Saffron Rice.

In the back was some Dungeness Crab that I shelled the whole thing.

I took the Crab Butter (da boogie) added 2 T butter a pinch of thyme, chive and a small dab of jalapeno for a little heat.  I freeze the jalapeno's now, because I don't like spicy hot just like the flavor of the heat.  Add half a lemon and that goes on the crab.

I will re configure the recipe for the miso glaze and procedure I used to make the skin crispy.

Bon Appetit! 

Tamales

Made Tamales last Friday, you know I only make these twice a year too much work

My version of Spanish Rice....my way of course, I use some Capalleni noodles and toast those up before I put the Tomato Paste then off to the rice cooker it goes.

My shredded Short Rib filling simmered 2 hours with mexican seasoning

My masa

Before going into the steamer for an hour

Then I made my Enchilada sauce, a friend of mine showed me how to make my own....love it.

Cabernet Braised Short Ribs

Saute'd Veggies, Yellow Zucchini, Carrots, Caramelized Crimini and Chives

Cabernet Sauvignon Braised Shortribs 

Kobacha Squash Risotto

Sunday's Mexican Dinner Night @ Casa de Haumea

When I think I have a lot of time......

Yes, I made the chicken meat and it had some kick.  Made the enchilada sauce, and the Spanish rice.



Chicken Vegetable Soup

Homemade Cream of Mushroom Soup with Black Truffle Butter

Plated

Caramelized Onions and Leeks

Caramelized Mushroom

Pot full of Soup

New York Crumb Cakes

6 inch Crumb Cake with Huckleberries

This is a Crumb Cake with Huckleberries, the huckleberries are hiding under the crumb topping.

New York Crumb Cake

Adapted by Cooks Illustrated Magazine with a minor change

Crumb Topping

1/3 cup granulated sugar (2 2/3 ounces)

1/3 cup dark brown sugar (2 2/3 ounces)

3/4 teaspoon ground cinnamon

1/8 teaspoon himalayan pink salt (you can use table salt)

8 tablespoons unsalted butter (1 stick), melted and still warm

1 3/4 cups cake flour (I use King Arthur's Cake flour)



For Cake

1 1/4 cups cake flour

1/3 cup granulated sugar

**1 Tablespoon of golden brown sugar

** 1 teaspoon lemon zest

1/4 teaspoon baking soda

1/4 teaspoon Himalayan pink salt (you can use table salt)

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool

1 large egg + 1 large egg yolk

**1 teaspoon vanilla bean paste

1/3 cup buttermilk

Confectioners’ sugar for dusting



1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.



2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.



3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla bean paste,lemon zest and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.



4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.

Dust with confectioners’ sugar just before serving.

Udon last night

This was dinner last night.

I made the Kakuni (Pork Belly, braised with Sake/Honey and other things) the night before.

Cooked the Udon Noodles for 10 minutes, made the Dashi, added green union.

Toppings with crimini mushrooms, bok choy and sweet pea sprouts.



Cream of Fennel and Apple Soup

Cream of Fennel and Apple Soup

Okay....I don't really like Fennel, just a little.  So I used 1 and half Granny Smith in this soup.

It turned out really good.



Cranberry Conserve Crumb Bars

Well since we forgot to bring out the Cranberry Conserve to go with the Turkey.  I worked pretty hard making that Conserve so, I made these bars with it.  I didn't want to waste it.

Here's the recipe for this one.


Cranberry Crumb Bars my way


This is a couple step process, you’ll need to make the cranberry conserve and let it cool down.

Step 1:

For the filling:

2 1/2 cups fresh or frozen cranberries

1/2 cup plus 2 tablespoons of sugar

½ cup water

zest if 1 whole orange and the juice of the lemon

¼ cup of dried cherries

Over medium heat in a non reactive pot, cook cranberries, water and sugar until well combined. If using fresh cranberries cook 5-8 minutes until the skins burst, add the zest juice and dried cherries, cook until it becomes thick like jelly then put into dish and let cool down.

Step 2:

1/3 cup golden brown sugar

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, melted, warm

1 3/4 cups cake flour

Mix both sugars and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour combine into a cohesive dough into a ball (topping mixture will look slightly dry/wet). Set aside for it to cool.



For the dough:

2 cups of flour

3/4 teaspoon baking powder

3/4 cup sugar

1/4 teaspoon fine grain sea salt

1 cube of cold unsalted butter cut into cubes

1 large egg room temp

1/4 cup of ice water (optional)

Preheat the oven to 375 degrees.

For the dough combine the flour, baking powder, sugar, salt in the bowl of a food processor. Pulse a few times to combine. Put in the cold cubed butter and carefully coat with the flour using your finger (watch out for the sharp blades). Pulse the mixture 12 to 15 times until the butter is evenly crumbly. Add the egg (and the optional 1/4 cup of ice water) with the motor running and mix until just combined.

Press dough into the bottom of an oven proof rectangular baking dish that measured and lined with parchment paper 9 x 13 inches. Top with the cooled down cranberry conserve and spread evenly and crumble the crumb dough evenly over the top.

Bake in the preheated oven for 30-40 minutes or so until the top is golden. Remove from the oven and allow to cool completely on wire wrack before cutting into bars.

Let them cool completely before putting in a covered container so that crumb will stay crumbly.


If you are going to use lilikoi you’ll 2 cups of pulp follow the sugar step above, you’ll need to add cornstarch solution thicken slightly you’ll know the texture and follow the rest.

Some of Thanksgiving

I hope everyone stopping by had a wonderful Thanksgiving Holiday.

Our family got together at mom's house.  We certainly miss all our parents, their presence is so missed.

So I fixed the Lamb Racks.  You know I love the smell as it cooks, I just can't handle the taste.  Hubby loves them.

Of course I made the lechon pork bellies.

Made the tomato soup, I think it tasted different this time, not too sure what I did different. But I was working on a few things. 

Expiremented with Pumpkin and Day Old Krispy Kremes.  I usually make a Bread Pudding with those left overs so this was a Pumpkin Krispy Bread Pudding

 My sister in law's Sweet Potatoes.

My daughter's Short Ribs

Shun was sure busy

My Cranberry Conserve which we forgot to bring out to go with the Turkey.  

Hmmmm I notices the guys are all here eating.. Hehehe.

I made the Garlic Mashed Potatoes, thank goodness for the ricer.

To snack on earlier in the day,  Chinese Roast Duck Congee that I made as well.

Happy Thanksgiving Week

Hello everyone, I know it's been a while since I've posted any meals.  I'm so busy at the office

and my 72 mile commute each way it's wearing on me. So by the time I get home it's something fast and have been either dining out on the weekends or that is when I actually cook.

So last night it was Au Gratin Potatoes, Kobe and Lobster.



Tonight, well.....I labored of love and made Lobster Risotto.  Last nights shells I boiled for a while, pulverised those shells and saved that broth for the Risotto and voila, here it is. 

Lobster Risotto Ingredients

2 8-ounce uncooked lobster tails ( If you can get the whole lobster’s that will be better).  The more the merrier.

3 ½ cups seafood stock (I buy the seafood stock at Podesto’s in the soup section it’s in a box, and I use Lobster Stock concentrated it’s in a jar “Better than Boullion”).Reserve the stock from cooking the lobsters. This becomes part of the above stock.

1 tablespoon olive oil

2 tablespoons white or black truffle oil to finish. ( I found truffled butter in Sac., but Podesto’s has concentracted black truffle in a tube it's great)

1/4 cup chopped shallots and leeks.  I love leeks, just the white part and clean well.

1 cup arborio rice

1/4 cup brandy or white wine

1/3 cup whole milk or cream for the end.

1/3 cup chopped fresh chives

1 1/2 T butter to use sparingly throughout
Directions

Preheat oven 425.
Cook lobster in large pot of simmering salted water until cooked through, about 7-10 minutes depending on size.  I also put thyme and aromatics in the water to season. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.

Break shells into large pieces. Place on baking sheet and bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells. I bypass this and just blend and add to stock then put it all through sieve.  So if you don't feel like putting them in the oven it's fine, put through the sieve twice.


Bring 2 1/2 cups seafood/lobster broth to simmer; keep hot. Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add cippolini onions, leeks sliced and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy or wine ; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

Finish with truffle oil, now if you have Truffled Butter add some of that and Bon appetit!
Serves 4.

1st stab at Porchetta

My hubby had to work today., so stayed home after going to market and overcame with a thought to make a Porchetta.  The Fatted Calf in Napa really makes a good one and I find it quite tasty. I forget now where I sampled another one and it had too much flavor that you didn't get to taste the meat.

So mine was simple the stuffing was Panko, Green Onion, Sage, Rosemary, Parmesan, a little Feta Cheese and 1 large Crimini Mushroom and olive oil

Thank goodness for my Turbo Oven. Forget the Nu Wave.  My Turbo oven was $49.00.

The veggies, I caramelized shallots and yellow onion then added some garlic, then the zucchini and bell pepper.  Added some black truffle paste and fnished it off with some veal broth and butter. Threw in some chives and voila!.

Bon Appetit!