seventeen

30 Sunday Apr 2017

Posted by Stacey Bender in Ginger + Buddy, holidays

Tags

PS_cherry blossoms.jpg

Everybody has a birthday. A day of the year which marks the 365th day (times how ever many repetitions of that quantity of days there have been) since they were born. It seems such an arbitrary number, especially since for me, it is unclear on which day the 365 day countdown began.

I know I was born sometime in April because there were cherry blossoms in bloom outside. And I like Spring. Yet, this particular year, it seems it can mean the beginning of the month, or on the other hand, it may mean at the end of the month. It’s all so confusing.

buddy hat 1

This year we have been celebrating my birthday since the 10th of the month, but today I was given my very special party hat, on this 29th day in April. I am pretty sure that Dad was confused about that other day of my birth since he is only going on old paperwork when I was in limbo, those days shortly before he was my Dad. Mom “knows” it was the 29th, but truth be told, I also know they didn’t think I would be here long enough to celebrate this particular date, so it’s been birthday month ever since. Nothing wrong with that.

buddy hat 3.jpg

I am told that this year I am 17 years old, in silly human years, more confusingly, 84 years old or so in dog years, when actually to me, it seems that I am, more precisely, 6,205 days lived (period). Wow. When you get to be a wise and handsomely mature guy like me, you know it isn’t a given to count on that 365th day to come around again so it is prudent to count everyday, as a gift. Everyday is a gift. I am happy to be here and happy to still be with my loving family, many special stuffed animals and comfy blankies, with many additional thanks to my dedicated care-givers, Doctors and friends.

baby buddy2.JPG

The years, or even days, don’t define who you are, but what you do with them are important as to who you become, or how happy you are living them. I will know when it is time to say goodbye, but for now, I will wear my party hat with glee, eat my (flour-less) cake and kiss my sister.

“Happy birthday dear Buddy…”

cake 1.JPG

cake 2.JPG

I might look like I am old to some, but to my parents, I am still their little boy.

buddy baby lap not edited buddy offie.JPG

I feel young inside my head, that hasn’t changed. I might have all sorts of things wrong with me medically but the irony is, the thing that hurts the most right now is my mouth. So, my advice to you young ones is this: “brush your teeth”! Lucky for me, my voracious appetite overrides those dang few teeth I have left. More meeeat!

Love, Buddy

Eggs courtesy of Dr. McCoy , my Acupuncturist & friend. Well, courtesy of her chickens that is…

Flour-less Buddy Birthday Cake

The only requirement for this cake, that is of the utmost importance, is this: Use the freshest of eggs and garnish with peas (my favorite thing) and a hunk of cheese to hold the candle.

INGREDIENTS

1 tsp organic coconut oil

1 farm fresh egg

3 fresh snap peas, cleaned and sliced

To make, heat the oil in a small skillet.

Meanwhile, whisk the egg.

Add egg to the skillet and madly shake the pan to keep it from burning.

Skillfully tilt and shake with the occasional scooping on the edges with a spatula.

When it is mostly cooked through, swiftly toss the cake in the air to fold it over itself. turn onto a plate and top with the sliced peas.

Ginger says this is actually an omelet but it’s my birthday so it’s cake if I want it to be.

My turn next Month!

Old Fashion(ed) holiday cheer!

26 Monday Dec 2016

Posted by Stacey Bender in family gatherings, holidays

≈ 4 Comments

Tags

bulliet rye, Christmas, holiday, spiced old fashion, Thanksgiving

We pulled off the ferry late (one somewhat recent) Thursday night after spending a memorable Thanksgiving on Bainbridge Island at the Gil-wards Holiday gathering. Tom and I are grateful for having secured two of the most-coveted seats on that Island for this year’s celebration between two households, shared with Family and Friends.

For those of you in the know, Tom and I have had a years-long tradition of spending Thanksgiving beachside in Hawaii, grilling our dinner mere feet from the ocean with our toes in the sand. It is easy to be thankful while romping in the clear water and warming in the sun all day before setting up a mini-kitchen on the beach, cocktails in hand. Grateful to be watching the enormous sun slowly disappear beyond the horizon while simultaneously leaving a magnificent glow of color in the sky for those who patiently stay around. Grateful for waves serenading us with their gentle rhythm as families, dressed in linens, pass by on their way to the nearby resorts for their turkey dinners. During those precious moments, we always feel amazingly grateful for our lives here on earth, especially on Island.

This year, as I mentioned, Thanksgiving was different. It was spent in the company of our Family, on an island that poured rain more dramatically than the ocean waves sang and was warmed not by the sun, but by the love (and heaters) in the home (and on the beautifully curated porch). This was not a tropical island, but I would not have traded that night for one in the tropics. Not this year!

I was reminded of how important it is to spend moments of meaning with Family (and with Friends that might as well be Family). As we all sat down to dinner, each of us had a name card at their plate, which I assumed was there to indicate where we were to sit. It was there to do that, yes, but there was more. After the meal, we were directed to pass our card to the person on the left and to write something for which we are grateful about the person on the card of that passed from the person on our right. This would go on until the cards with our names made it back to their original spot. At the end, we all had a card that was filled with things about us for which people were grateful. How fantastic is that?!

I am not one to write something so quickly, so I am sure to have stumbled on my words and on my pen. To all of you seated around the table that night, I hope you each know how much I love and adore you (well, I did just meet one of you but if you continue to make Katie happy, I will certainly love you too). I am thankful to be a part of your lives and that you are in our lives (Tom, Ginger, Buddy and my (life)). I am grateful for your guidance (Scott), all of your musical talents (not Scott) plus the enthusiasm to experience it all (known and unknown), including family at all important (or not so important) occasions (all of you)! Grateful for good food, accompanied always with strong drink as well as witty, entertaining conversation, and of course, love. Grateful that the kids have all grown up in loving and happy homes with the guidance, resources and community support needed to flourish, love and be their best selves! And they are all amazing, individualistic and loving souls.

As we are now full bloom into the Holiday Season, Tom and I send our official Aloha, having recently returned from the (Hawaiian) beach. We are warmed, well-fed and happy for the respite, as incredibly short as it was. We are most grateful to be back with our pups and in our cozy home. Just as we held up our glasses of prosecco spiked with pineapple last week, we now hold up our glasses filled with happy spirits and say, “Happy Holidays” and then clink our glasses with an a ‘Old Fashioned’ cheer.

pre-drink-3

HOLIDAY SPICED OLD FASHIONED (big batch)

If having a party, it is a good idea to make a large batch, set it out on the bar with garnishes, glasses and ice for guests to easily pour their own. I used Spanish orange bitters here, but it is also good with chestnut bitters, or you can use Angostura or Fee Brothers old fashioned aromatic bitters.

INGREDIENTS

3 cups of your favorite bourbon or rye (I use Bulliet Rye)

3 TB spiced simple syrup (recipe to follow)

2 tsp bitters (see note above)

Peel of 1 orange (in long strips)

TO MAKE

Add all ingredients into a glass pitcher and stir. Be sure to set out craft maraschino cherries and orange wedges for garnish. The best cherries are Italian, brandy-soaked cherries that can be found in specialty stores. I use Luxardo brand cherries. If you are able, use a big block ice cube tray to make ice for your guests so that the drink remains cold longer and does not get diluted straight away.

pre-drink-1

HOLIDAY SPICED OLD FASHIONED (made to order)

If you are making it to order, which I prefer, simply add a cherry and a slice of tangerine to a glass and mash it with a muddler. Add a large piece of ice to each glass. Fill a cocktail shaker 1/2 way up with ice and pour in a healthy pour of your favorite bourbon or rye. You can make two or three at a time this way; approximately 4 oz per drink. Add a few dashes of bitters, 1/2 teaspoon of the spiced simple syrup (recipe to follow) per drink (or more if you prefer your drink sweeter). Stir with a long spoon then strain into prepared glasses.

SPICED SIMPLE SYRUP

Simple syrup is great to use in drinks or sauces that are typically served cold because the sugar is already dissolved when you add it to the ingredients. The traditional syrup consists of one part water to one part sugar, brought to a simmer and left to cool. This is no different except that the sugar is slightly reduced (because I try to consume less sugar) and there are spices added to the simmer to infuse it with a little bit of the holiday spirit.

INGREDIENTS

1 cup water

3/4 cups (or 1 cup if you prefer) pure, unrefined coconut sugar (or raw, natural sugar)

1 cinnamon stick

1 cardamon pod, slightly smashed and lightly toasted (in the oven or in a pan on the stove top)

3 pieces candied ginger

A few shavings of freshly-grated nutmeg

1/4 tsp ground cinnamon

2 cloves

TO MAKE

Add all ingredients to a saucepan and bring to a light boil. Reduce heat to simmer for 1 minute, then turn off the heat, remove the pan from the stove top and allow to cool completely.

When cool, press on the ginger to help release some of the flavor and then strain.

You can reserve the cinnamon stick and candied ginger for another use, such as mulled cider or wine. You can also use the cinnamon sticks as a garnish for stirring.

Store in a small jar for up to 6 months (may or may not refrigerate, I don’t to keep it supple).

“…and that’s a wrap!”

The Mandarin Orange (& holiday lamb)

04 Sunday Jan 2015

Posted by Stacey Bender in holidays, the kitchen

≈ 11 Comments

Tags

D'Artagnan, Mandarin orange, New Year, rack of lamb

It’s snowing mint…

I know it must be the holidays when I see produce bins filled up with little orange balls of fruit, stacked high, spilling over themselves with skin the color of a vibrant pumpkin. Their shapes give them individuality, a dimple or a dent, perfectly round or slightly squashed. Maybe it is the green of the leaf and stem still attached that makes them seem so festive. Green, rigid, beautiful, like that of a holly tree.

Not my photo, but this is what was in my head.

It fits, the orange, perfectly cupped in the palm of my hand; thumb reaching over it’s top. Poised and ready, my thumb pokes through and penetrates the outer skin which gives freely. I am rewarded with a short spray of fragrant air. I peel the skin away, revealing a self-contained fruit held together with a thin membrane, translucent enough to expose the ripe flesh that lays within. Flecks of pith hang onto the membrane, creating a pattern that resembles a vein. My thumb digs in deeper now and pulls back a section. Juice dripping and sticky as it plops into my mouth, flavor explodes and I know it must be Christmas, or at least, a New Year.

Pomegranate, Kona coffee, Rack of Lamb with Celery Root puree & Mandarin Orange relish

(Mandarin) oranges are like lamb, enjoyed all times of the year, but celebratory at the holidays. For Christmas, we were gifted a perfect rack of lamb from my Dad and my step-mother, Linda. It came from a little place back East you may have heard of called D’Artagnan. Seriously good eats (don’t get me started on their foie gras…).

PS_label

My Dad will attest to my penchant for lamb (as will Linda with whom I share a strong affinity). Whenever my Dad took me to dinner, rack of lamb was what I ordered; it was always a special meal to me. This particular rack of lamb was exquisite; tender to the bone (which we (the 4 of us) did gnaw on… for the record).

Paired with a simple relish of Mandarin orange, raw celery root and mint, the soft, suppleness of the lamb is shocked into perpetual flavor.

INGREDIENTS

2 TB pomegranate juice
2 TB pomegranate molasses
2-3 crushed garlic cloves
1/2 cup fresh orange juice
Lots of fresh thyme
1/4 cup fresh mint, torn
2 TB “good” brandy
1 tsp Dijon mustard
2 TB ground coffee (Tom shared his beloved 100% Kona)

1 lamb rack (8 bones), denuded

1 dollop (per person) Mandarin orange relish – recipe to follow

PREPARE

Season the lamb with approximately 1/2 tsp salt and many grinds of fresh pepper.

Mix all of the braise ingredients together in a fryer bag, add the lamb. Seal the bag and be sure the lamb is coated with the liquid.

Refrigerate for at least 24 hours (and up to 48 hours). Remove from the liquid and pat dry, discarding the marinade.

Heat a saute pan to hot and add enough olive oil to coat the bottom. Brown the lamb rack on the meaty side, wiping the pan of oil to avoid splatter.

Transfer the rack to a baking sheet and cook in a 400-degree oven until it reads 150 on a thermometer (approximately 15 minutes).

It is important to let it rest for at least 5-10 minutes which allows the juices to distribute from the bones back through to the meat. A tender morsel awaits.

Mandarin Orange Relish

Combine the following combination (per 2 persons):

1/2 a Mandarin orange, small dice (peel and pith removed)
1 – 2 sections blood orange, small dice (peel and pith removed)
2 slices (1/8″) raw, peeled celery root, small dice
Squeeze of lemon juice
2-3 sprigs fresh mint, chopped
Pinch of sea salt
Small drizzle of raw honey (optional)
1 drop white truffle oil (optional)

TO SERVE:

Slice 2 chops (or 3) per person and plate over a dollop of celery root puree (or mashed potatoes, or polenta… you get the idea). Set a dollop (or spoonful) of mandarin orange relish alongside (a red wine roasted cippolini onion or steamed green beans works nicely to accompany too).

PS lamb brown bowl 1
Perfect New Zealand lamb, paired with roasted cippolini onion, celery root puree and mandarin orange relish.

Resolution(s): Play more, party less, continue to eat fresh!

We believe…

28 Sunday Dec 2014

Posted by Stacey Bender in cooking basics, Ginger + Buddy, holidays, the kitchen

≈ 17 Comments

Tags

Christmas brunch, Christmas memories, Christmas Strata, dog's Christmas, Ham and cheese strata, Letters to Santa

2001: dear sandypaws, my name is ginger and i’m a pup.

What is life without hope?

Without hope, there is no hope and no hope brings dismay. With a world filled of naysayers and unhappiness, I choose to remain hopeful (period). (exclamation point)!

The mind is a powerful thing. The power of belief can fuel us to go on, knowing that good things will happen, or we can turn away and know that they will not (necessarily happen). As children, my brothers (Scott and Mark) and I never questioned our belief in Santa Claus. Even as we became pre-teens and many of our friends began to pellet us with doubt, we woke up every year to the magic of a child’s Christmas. The magic was ours to believe in or turn away from. To this day, we have yet to turn away.

Scott & Stacey, ages 6 and 5. Bad Santa, nice kids.

Scott is one year older and Mark, seven years younger than I. In the past, as siblings so close in age can be, Scott and I were at odds with one another much of the year. At Christmas though, we were elves together (we even have real pointed ears). No bickering, or name-calling, just two kids eagerly awaiting the magical day: teaching our younger brother Mark, the traditions that we had come to know.

Christmas in Alaska is a magical place to be that time of year, and of course, is snowy white. Darkness sets in early but earlier, the sun reflects off the snow and makes everything seem extra-bright. As nighttime came, the glitter of Christmas used to light up the sky, as well as houses, yards and the trees from Cook Inlet to the mountains. My Dad always went over the top with our twinkle lights, carefully stringing them up (in September to avoid the real chill) to emphasize the frosty trees. Our garage was finished with a line of large, red, lit bells, that usually never came down until Spring, if at all.

Our grandparents, on my mom’s side, lived in our neighborhood and we saw them often. Our paternal grandparents lived in California, so we didn’t see them nearly as much, but as Scott recently pointed out, they came for Christmas, every year; enormous trunks filled with warm, winter clothing in tow (something they only needed on their visits). We always looked forward to their visit, timed perfectly with our last day of school for the Winter break. I would come home to find them nestled in the living room, Grandpa in the his favorite lounge chair, dipping Christmas cookies into milk (of which he went through a gallon a day), and Grandma on the couch, awaiting our arrival home from school.

In addition to the trunks filled with long johns and down parkas, without fail, they came loaded with boxes of food to keep us munching happily throughout Christmas and into the New Year. The line-up was predictably the same, and always anticipated. There were boxes of fruit (apples, oranges and pears), because we couldn’t get good produce in Alaska that time of year (or ever really) back then. There were bags and bags of nuts. Pistachios for my Mom, cashews and almonds for roasting; my Grandpa had a special recipe he liked to make. Best of all (in my humble opinion) there were mixed nuts, in large quantities, salted and without their shell; filberts, almonds, walnuts and pecans, Brazil nuts, cashews, hazel nuts and peanuts. Then there were the bags of nuts, still in their shell. It was one of our family’s past-times to sit around reading novels, telling stories, playing games… a n d . . .cracking nuts. My mom had a collection of nutcrackers (Tom says, insert clever retort here). They were put to great use.

Grandpa also brought candy. Every year, it was the 5 lb box of See’s chocolates we looked forward to opening; he always brought two. He also brought stories; never to be one who was short on words. My brother Scott, would wake up early every morning and sit talking with him for hours. No matter how early Scott got up, Grandpa would always be there, sitting in the lounge chair, even on Christmas morning, waiting to tell him more stories, of life, the war, and the world.

The night before Christmas, we would all pile into the car and drive the five blocks to our other Grandparent’s house. After dinner, we would open up presents, of which there were many, we were blessed. Before heading over, Scott and I snooped around under our tree at home. The packages kept growing in unison with our anticipation. Mom always let us open one gift, which she cleverly made sure were our new pairs of pajamas.

It wasn’t just about the opening of gifts that we anticipated though, it was the magic of Christmas. From the moment the large metal trunk of ornaments was brought out from under the stairs to Bing Crosby’s last verse of White Christmas being sung (and played on the reel to reel) for the last time until the following year, the season swept us up and united us.

Ginger’s letter to Santa, 2006.

When we returned home from dinner on Christmas Eve, it was usually much later than Mom and Dad wanted it to be, so after leaving out cookies and milk for Santa, we were expected to go straight to sleep. Scott and my bedrooms were downstairs, 15 feet down the hall from the tree. He and I would sit in his room telling stories of past Christmases, making plans to wake up in time to see Santa Claus.

I was always too tired though and ended up falling asleep until morning when Scott would barge into my room, beaming from ear to toe, exclaiming that Santa had come!!! Hurry, he would urge me, our stockings were filled to the brim, Santa had come and I needed to see what he brought. We were allowed to look at the things in our stockings but had to wait to open presents until after breakfast (Dunkin Dougnuts or homemade quiche).

Ginger waiting in anticipation of her stocking.

I would jump out of bed and follow him out to the family room, heart racing, to see what there was to see. I was always blown away by the sight; packages everywhere, almost entirely filling the large room (no, we weren’t spoiled). How did Santa make it to everyone’s house in time? The cookies we left him were always eaten and milk stained the glass that was left for dunking the cookies.

Ginger’s letter to Santa, 2007.

When Mark was born and old enough to join us in our Christmas morning ritual, there were even more things filling the room. Three stockings would be placed next to a separate pile of gifts wrapped in special paper from the North Pole. There was usually also a sheet covering the presents that “Santa didn’t have time to wrap”. Santa sometimes also left a large gift for the family, set up and ready to use. One year it was an Atari console, another it was a foosball table, which kept us busy for hours, filling the time before Mom and Dad could be awakened for breakfast.

Apparently one year, little Mark got a rockin’ (?) set of drums! (shhhh…)!

I loved the sight of the packages. I didn’t want to open them though because I wanted the magic to last all day. It was usually after 2:00 in the afternoon by the time the gifts were all opened, one-by-one, taking turns from youngest to oldest, stopping to appreciate each item. I would end up skipping my turn, embarrassed to be in the spotlight and hoping that nobody would notice that my pile was stacking up.

2011: Dear Santa, I have a brother now??!…

Buddy’s little stocking joins Ginger’s.

The three of us are all grown up now with children of our own (and yes, mine happen to be furry and four-legged). The anticipation of Christmas has never wavered. Now my pups leave a cookie with milk and a note for Santa, plus a carrot for the reindeer. Ginger awakens early to go peak under the tree and stares longingly at her stocking. The remnants of Santa’s cookie and carrot are left on the table and my favorite part of Christmas is waking to read her note to Santa and watching her dig under the tree.

2013: Dear Santa (I guess my brother’s okay)…

Ginger can always sniff out her own gifts.

This year, my favorite part of Christmas was helping my brother Scott surprise his wife with an Audi TT. He was like a six-year old kid again, beaming from ear to toe. After two deals falling through, long conversations and advice, Tom and I went with him to buy the car and drove it home to store in our garage before delivering on the ferry to the island on Christmas Eve. At midnight, he would sneak out of the house to collect it and place it in the garage with a big red bow and the key haphazardly wrapped under the tree. The holiday spirit he exuded was infectious and it had been a long time since we spent so much time together near Christmas, reminiscing and plotting the day. Giving is so much better than receiving and spending time with loved ones is the best gift of all.

Kiss, kiss…

Happy Christmas, 2014! Love, Ginger.

PS_strata 2

Christmas Strata – Serves four (easily doubles)

Our Christmas breakfast, growing up, was similar to the whole holiday season. A good way to describe it is the scene from “When Harry Met Sally” where they are talking about sex fantasies. Billy Crystal’s character asks Meg Ryan’s character to describe her sex fantasy, so she does (it is classic, yet Sally-predictable) and Harry exclaims, “That’s it? Some faceless guy rips off all your clothes, and THAT’S the sex fantasy you’ve been having since you were twelve?”.

Sally: “Well sometimes I vary it a little.”
Harry: “Which part?”
Sally: “What I’m wearing.”

Our Christmas breakfast varied by what flavor of donuts we ate. Each year growing up, our breakfast consisted of Dunkin Donuts and orange juice. I liked the maple-glazed but sometimes chose the apple fritter; now I am partial to an old fashioned, but Tom is lucky to ever see a donut in our house. Then in the eighties, breakfast moved into quiche; apparently “real men didn’t eat it”, but we did. We gave my Mom a hard time and put up a pretty good fuss, but I secretly loved it and still do. I have never actually made quiche (because there are so many great French bakeries from which I can purchase a far better version). Strata is our country’s cousin. It is easy to make for two or for a crowd. I have experimented with many fillings, but this is the version Tom and I eat about every Christmas morning.

Using high-quality eggs and milk make a noticeable difference; I recommend sticking with whole milk, but skim milk works too. I used to think it was important to be prepped the night before for the bread to soak up the egg, but I have found that not to be as important as I once did. As it bakes, the air fills with wonderful smells, Christmas music is played, and gifts are still being opened.

INGREDIENTS

4 eggs (the best quality you can attain, preferably pastured)
1/2 cup milk (I use whole milk from Grays Harbor)
Pinch of salt
Many grinds fresh pepper
1/2 cup coarsely chopped, caramelized onions
1/4 cup diced, red bell pepper
6 oz diced ham (I used Beeler’s this year)
1 tsp chopped, fresh thyme
1/2 cup shredded gruyere and drunken goat cheese (or a mix of your favorite combination)
3 cups of 1/2″ cubes of crusty white bread

PREPARE

Whisk the eggs, milk, salt and pepper in a medium-sized bowl. Add the rest of the ingredients and stir well. Pour the filling, divided amongst 4 ramekins (or one small baking dish) that have been wiped down with butter or olive oil to keep things from sticking.

I like to top them with a little extra shredded cheese. Bake in a pre-heated 375-degee oven for approximately 45 minutes. They will puff up and turn golden. To prevent them from burning, loosely cover with foil if they brown before being cooked through.

strata tom 2

Serve with tomato sauce for a nice (and yes, blurry) finish!

Exhausted Christmas pups “in” their new blankies.

…and to all, a g o o d n i g h t !

Notoriously late…

20 Saturday Dec 2014

Posted by Stacey Bender in Eating Out, holidays, Reviews, the kitchen

≈ 19 Comments

Tags

Maui, O'o Farm, Pacifico, Roast Cornish game hens

So late!

I’m notoriously late. Truly, notoriously, can count on it, late!

I have a long-time relationship with a car service that has taken me to the airport for the better part of twenty years (wow, has it really been that long?). Owners of Bellevue Towncar Service, Mark and Natasha, are like family. As Mark was driving Tom and I to the airport for our Thanksgiving/Tom’s birthday trip to Maui, we were discussing individual behaviors. He has a client base that, with time, he has come to know their behaviors are unchanging. I am one of those un-changables; he always schedules in an extra 20 minutes for my tardiness, because he knows I always will be t a r d y .

At first it was a forgotten wallet or one more shirt to pack; five more minutes, please! Sometimes, it was Buffy, taking too long outside to pee (Wheeee! Now it is Ginger and Buddy). Early on, I realized that when I told him to pick me up at 5:00 am, he would be outside at 4:45, and I would usually make it to the curb by 5:15. He never missed a pick-up time, was always early and never late. I was always late, and never early.

As we were conversing in the car this trip, he eluded that he knows me well. Some clients are waiting curbside, bags packed, no matter how early he shows up. With me, he can count on my rushing out the door, with more bags than I need, and never less than 15 minutes late.

So yes, it is December, and as I’m cutting into my Halloween pumpkins, almost six weeks after Halloween (because the Christmas tree has decided to move-in in their place and I don’t want them to go to waste), it occurs to me, I haven’t yet finished writing about O’o Farms. I started writing about it in November…2013! Yes, I said 2013 (more than a year ago, for those of you not paying attention).

A little Grinchy (but festive) with the tree waiting to come inside, but no licks on the candy cane.

So, rewind to the beginning…November, 2013, lunch on “the Farm” (this is what I had to say back then):

“I am not one to be caught acting like a tourist, even if I am (which in this case I’m not) nor would I be the one asking for someone’s autograph; that’s like asking for someone to sign my trash. We are all living life in similar capacity, some just luckier, smarter, or more talented than the others. Some who need for material things and some that are fueled by love. Each of us has, or has had, capacity to change their situation or move geography if desired. I would love to live a million lifetimes, doing something different with each and every one of them. If asked today what it is I want to do and where, the answer would be upcountry, down country or any country – on a farm; a beautiful, spectacular, breathtaking farm. I don’t mean a milking the cows or shoveling manure kind of farm (even though that is part of the package for farm life). I mean a “wow”, I’m lucky to be alive and be allowed to work on this farm kind-of-place!

Now, I can’t say that I’m a gardener (because I’m not); it wasn’t something I ever chose to learn. I can snip my herbs and appreciate the tomatoes that Tom readies every Summer; awaiting their peak as they ripen in the sun. I can plant a row of seeds or pick a crop of berries, if not too large a crop. I do neither of those things particularly well, but I can appreciate those that do. Those that allow we who appreciate the best the land can offer, to partake. I appreciate those that nurture, grow and have respect of land and life. O’o Farms is comprised of just those kind of people. As with any place that is good, it is the people behind that place that make it a good place. O’o Farms is such a place.

We had been meaning to go for a few years but could never drag ourselves off the beach for long enough to see how beautiful this farm is and enjoy the deliciousness it has to offer. When I was on island this (that) past July, I had made reservations online in the wee hours of the night, but apparently, technology didn’t quite make it up the mountain, so we (nieces + Mom) weren’t able to join the farm hands on that trip; much to their dismay. This trip I used the POT device (plain old telephone) so Tom and I were able to join a group of people to tour the farm, harvest fixings for our salad and consume an undeniably delicious lunch, outdoors, looking down over the valley and out to the beach.

Yes, this farm is a spectacular place. It wasn’t always this way though. It might have been beautiful, always, but hard work, passion and good people made it into the magical place that it is today.

Ansel begins the tour at his coffee and olive trees. I was immediately drawn into the enthusiasm he portrayed. He was like a child who was describing (tearing into) a beautifully wrapped gift and simultaneously, a proud papa who had nurtured his child to become prosperous, charitable and kind. He was like an educator who could discover new things alongside his students. Ansel is the orchard manager and the pride that he takes shows, in his words, in his eyes and in the crops that he helps nurture; it is infectious.

After Ansel educated us on their farming practices and agricultural efforts and we had taken the walking tour where we harvested bits for our lunch, JJ wowed us with the edibles from his outdoor kitchen; I thought him to be the luckiest man on earth at the time, and us to be the luckiest of diners. I couldn’t wait to go back.”

Fast-forward to: November, 2014, and our “recent” lunch on the Farm.

On return to the Farm, on the way up the volcano of Haleakala, I breathed in the fresh air and rejoiced.

O’o farms. A tour and a lunch.

A snack, and a tour, and a lunch.

An education, a snack, and a meal!

tour start ansel

Plus the view, once again, isn’t bad either, of the farm, the distant ocean or the guide. Ansel, once again greets his crowd at the start of the epicurean adventure and thoroughly recreates the history, past and present, that went into making this farm the special place that it is. This young man is passionate about the land and the work that goes into cultivating a product special enough to boast itself proudly on menus in Lahaina and at the farm, for which the produce is grown. It is not found in the markets, which makes it coveted by the lucky patrons that are smart enough to book a table (I recommend the table located on the mountain, under the thatched roof, looking down on the valley and out onto the ocean…at this place, called O’o Farm.

I could spiel off all the facts he told us, but that would be like giving away the ending of a movie, you just need to go there to hear about the plot yourself. I will say…compost, chickens, wattle trees, 1,000 crops in rotation…oh my (to the tune of “Lions & Tigers & Bears…oh my).

What I really want to tell you about, is the food. Needless to say, the produce is über fresh and this fact alone, well, this coupled with the wood-fired oven, sets the tone for a spectacular meal. While the group is off touring the farm, harvesting ingredients for the salad, Chef is preparing a glorious feast. Chef JJ, who was with us last year has moved back to the Mainland.

Joining the Farm in October of this year, the sous chef at the sister restaurant Pacific’o (located in Lahaina and definitely worthy of a visit), was Chef Daniel. We really like Chef Daniel. Not only is he a fabulous chef, he is a good guy. He too has that infectious passion for what he does and he openly shares his process with the inquisitives (such as myself) without the airy pretension that can sometimes accompany those donning the coat of a chef.

The Chef

THE FOOD:

After-the-fact, dark now, but still red coals inside. Lovely heat on a cool mountainside (John, I need one of these!).

Wine: Irony chardonnay, BYOB, purchased from our favorite wine shop, Wailea Wine. You are able to bring with you a bottle (or more) of wine to enjoy with your meal. They will keep it chilled (if needed) until lunch and then open it and provide stemware.

Simple focaccia bread, doused heavily in olive oil (made from the harvest of Ansel’s olive trees) and baked in the wood-fired oven. This was so good a fight almost broke out for the last piece (honest, no kidding).

Salad of hand-harvested baby lettuces, spinach, arugula, fennel fronds & purple Osaka (a mustard green that is reminiscent of wasabi) and whatever other stray greens we decided to harvest and throw into the basket on our tour. The salad is dressed with an addictive lemon vinaigrette made by reducing citrus to a syrup and whisking in oil, infused with kafir lime and lemongrass, all from the site. I think everyone at our table would have drank it if offered a cup.

Crispy tofu with wood-fired vegetables, rutabaga, daikon, and watermelon radish. The tofu is memorable, almost magical. It is seared for almost 2 hours to deplete it of excess moisture then cooked amongst a nest of root vegetables to produce a fluffy pillow of flavor with just the right amount of crisp. If you think you don’t like tofu (or even if you do), you will (even more-so) after this.

Fresh-caught local Mahi Mahi roasted in the wood-fired oven. This is finished with a crush of fresh Kafir lime leaf and seared in lemongrass-infused oil, then topped with braised scallions and leeks. The fish is so fresh that it cuts like butter and melts in your mouth, exploding with flavor. Never have I enjoyed this type of fish so much.

lunch 4

Rosemary lemon-brined chicken roasted in the wood-fired oven, topped with juices from the pan and chayote squash (which tastes like a cross between a potato and a cucumber). The chicken was so moist and tender that I almost mistook it for the fish as I put in on my plate. For a moment, I thought of replicating it for our Thanksgiving supper but decided to keep traditional with our beach grill of Hawaiian fish. Instead I have semi-replicated it here at home using Cornish hen; my new favorite roasted bird.

Chicken with root vegetables in foreground.

Chocolate truffles, Maui pineapple and French-presss coffee, a finale:

THE SCENE:

The farm tour concludes with a look at the newly built coffee roasting facility, built by hand using eucalyptus and wattle trees fallen from the property. Again, with great pride, Ansel describes the nuances of coffee production and describes what it takes to go from berry to cup. The coffee can be purchased on-line at ‘āina Gourmet Coffee and Tom (and I) heartily recommend the mokka roast (that we were just drinking today).

coffee roast house ansel

From there, we walk back to the kitchen, wash our hands at the outdoor sink and gather around to plate up our food that is just being laid out upon our arrival.

The wine we brought with us has been kept chilled and brought down to the tables to be opened. Long communal tables made from full slabs of tree are all set with china, glassware and silver. There were three of them nestled under a thatched roof, overlooking the farm, valley below, and of course, the ocean (both the North and South shores). The air is clean, fragrant and warm, but definitely not hot. If you breath in deeply, you can fill your lungs with the mountain air and capture the essence of the land. As you breath out, slowly, actively engaged with the surrounding views, temporarily, you are in a moment of deep zen.

ROSEMARY, LEMON-BRINED CORNISH HENS

I chose cornish hens here because I had been meaning to roast a few after being served a delicious dinner of said-bird at my mother-in-law’s place this past summer. Chef Daniel described what he used for the brine and I translated that description into a more humble scale, suitable for four people rather than 20.

This is delicious served alongside just a simple green salad, or also, give roasted chayote squash a try. The kafir lime leaves infuse a subtle, exotic flavor, but if you have trouble finding them, squeeze over a little extra citrus; either way, you won’t be disappointed with the finished dish.

INGREDIENTS

8 cups water
1/4 cup salt
1/4 cup honey
8 bay leaves
4 TB lemon juice
4 sprigs rosemary
3 sprigs thyme
1 stalk celery
1 tsp toasted corriander seed

2 cornish game hens (preferably organic, pastured hens), lemongrass, kaffir lime-infused oil (simply heat a pan and add a lemongrass stalk with outer shell removed, a few kaffir lime leaves and some coriander seeds. Let warm, then add some grape seed oil to cover, when the oil is warm, turn off the heat and let the flavor infuse).

PREPARE

Bring everything but the hens and the oil to a boil. Turn off the heat and let cool to room temperature.

Meanwhile, cut out the backbone from the hens and cut the birds into two halves, consisting each of breast and leg.

Add the poultry to the brine liquid. Let sit, covered and refrigerated for a minimum of 4 hours (maximum 24 hours).

Drain and pat dry. Put all of the pieces into a stainless steel or glass bowl and cover loosely with paper towels. Let sit overnight refrigerated (to dry further).

Brush with the infused oil and place the pieces in a single layer in a baking pan. Toss a few lime leaves into the pan.

Roast in a pre-heated, 400-degree oven for approximately 45-60 minutes. Turn once or twice during roasting and brush with the pan juices each turn.

When the skin is golden and the meat is cooked through (internal temp should be 165), remove from the oven and let rest for 10 minutes before serving.

TO SERVE:

Squeeze lemon juice over the hens and then squeeze the lime leaves over. Brush with more infused oil and pan drippings. If you like, you can heat the pan drippings with a little white wine plus more lemon juice and use that as a sauce.

Shown with roasted leeks and watermelon radish.

Don’t forget, it is perfectly acceptable to pick up the hens with your hands and be sure to lick the bone. Keep the bones away from your dogs though, as poultry bones can be dangerous to their health.

Always make time for play or contemplation.

Short (stack)

09 Saturday Aug 2014

Posted by Stacey Bender in holidays, the kitchen

≈ 15 Comments

Tags

Birthday breakfast, fluffy pancakes, food, healthy pancakes

It is a beautiful day. It was filled with laughter, love and food. I turned one year younger today and although I have much to say, I am keeping this one short and sweet.

I woke up to my loving dogs, barking birthday wishes (or was it just to go out?). Followed by my loving husband, bringing me coffee and juice in bed. I turned on my tech with email greetings, and followed this link to a video sent from Pete. Gotta love a GOOD laugh! Not sure what I wanted to eat, I quickly decided PANCAKES, PANCAKES, pan cakes..la,la la pancakes to a tune you will soon also be singing (if you follow the link).

So, watch this video. Sing that song. Make these cakes:

The fluffiest (f*cking) pancakes ever!

(For today, anyway). I may have made the (non-) bush-league version since my flour and my sugar were not white, my eggs were organic, my butter was Irish, my buttermilk was actually almond milk and my blueberries were, in fact, local (but yes, product of USA). So perhaps mine were not quite as pictured on TV, yet tasty indeed!

INGREDIENTS

1 1/4 cup whole wheat pastry flour
1 TB turbino sugar
1 tsp baking powder
1 tsp kosher salt

2 eggs, separated
1/2 cup almond milk
1/2 cup cream on top, plain yogurt
1 tsp apple cider vinegar
1 TB maple syrup
2 TB butter, melted and cooled slightly

Blueberries, optional

MAKE

In a large bowl, sift together the dry ingredients.

In a medium bowl, whisk the egg whites to fluff and then whisk in the milk, yogurt, vinegar and syrup. Alternatively, you can use buttermilk instead of the almond milk yogurt and vinegar (I only had almond milk and yogurt which worked out just fine).

Whisk the egg yolks and then whisk in the melted butter.

Add the egg white mixture to the dry ingredients and stir just unit it comes together (lumps are okay).

Stir in the egg yolk mixture.

Cover and refrigerate for at least 15 minutes.

COOK

On a hot, oiled (I did not use Pam) griddle, plop spoonfuls of the batter spaced an inch or two apart. If using berries, drop the berries onto the wet surface of the pancake now. Let cook, undisturbed, until bubbles form on top.

Using a spatula, flip the cakes over. The tops should be golden. If not, add a little butter to the pan and let it seep underneath. Continue cooking a few minutes more.

Serve with butter and finest Canadian maple syrup (oops, I used Trader Joe’s). Grilled pork sausages and fresh peaches are a flavor explosion not to be missed.

Breakfast for 2 humans and 2 pups (bowl of peaches and blueberries for the 4-legged ones).

Oh, one more thing, I got many birthday wishes and I do appreciate them all but I feel the need to share two that took the (birthday) cake.

From my darling little pups. I forgive them their spelling.

Thanks Dad and Linda! Another GOOD laugh for the day, plus a dancing hula with music. With the weather, I really felt like we were in Hawaii.

If I could attach a clip from my voicemail, you all would get to experience an outstanding “birthday song” performance from the Edwards/Cappadona clan; big thanks and well done!

Love you all!

Nibbler, Nibbler: Red, White and Blueberry pie

04 Friday Jul 2014

Posted by Stacey Bender in holidays, the kitchen

≈ 23 Comments

Tags

baking, Blueberry pie, Fig, Fourth of July Baking, Strawberry and Blueberry pie

I am a nibbler. Not like the elf, but like a picker, of food (not noses). I learned this from Mom. She snacks and picks and nibbles. I noticed this on her last visit, and on all visits previous. Now I know where my nibblery (not a word?… oh well) came from. A bite of this, and many bites more of this and that, equals nibbles, if done slowly and spaced out with at least 10 seconds between nibs.

I am not a baker, but yet I am baking a pie. Not sure why I decided to bake a pie, but at least it allows me to nibble. No actually, I do know why. I have excess berries, about to go spoiled. Plus, it is the Fourth of July (which, in fact, rhymes with pie). Also, I just want to bake a pie. I feel like doing this, if for no other reason than that it sounds like a good way to spend a slice of a holiday afternoon.

Bear with me though, as I puddle around the baking world and try to bake something that resembles a pie. This is my second, maybe third attempt, ever (so be kind).

Red, White and Blueberry Pie
Caddywhompus, haphazard, tasty and good

I do love a buttery crust, so I did need to nibble… the edges. I didn’t mean to, but I did – nibble… pieces and edges and burnt things (oh my) and buttery sides. It is not pretty but I fixed it with more dough, more nibbles, and more time in the oven.

INGREDIENTS for Dough

2 3/4 cup whole wheat pastry flour
1 tsp kosher salt
1 tsp raw sugar
4 oz. butter

1 egg, slightly beaten

1 TB lemon juice
1/4 cup ice water

PREP dough

Yes, this used to have edges… (the nibbler strikes again).

In a food processor, mix the flour, salt and sugar, then add the butter in slices. It will be a course mix.

Stir the lemon juice into the egg, then add this mixture to the water. With the machine running, pour in the liquid. The mixture should all come together. Do not over-process.

Scape the dough out into a ball and divide in two. Flatten each ball into thick discs and cover with plastic wrap. Chill for at least one hour or you can proceed making the pies the next day.

Roll out one disc to approximately 1/8″ thick. Put it (carefully) into a pie pan and shape to fit. Poke the bottom with a fork and freeze for at least 15 minutes.

Remove from freezer and top crust with parchment or foil, then fill with pie weights.

Partially bake in a pre-heated 400-degree oven for 10 minutes. Remove foil/weights and continue cooking another 5 minutes.

Remove crust and let cool.

It is now ready to use. You have a second disc of dough that can be frozen for later use, or use to top or decorate this pie, or you could make a second pie. I vote for second pie.

INGREDIENTS for Filling

A fleck of butter
1 cup very-sweet nectarine chunks (skin removed)
3 cups cleaned blueberries
2 TB lemon juice
1 tsp spelt flour
1/2 tsp ginger powder
1/2 tsp cocoa powder (I thought it was cinnamon, but hey, it works)
1/2 tsp cinnamon
3 TB water

4-6 figs, stem removed, sliced thin
6-8 strawberries, tops removed, sliced thin

PREP filling

Melt just enough butter to keep the fruit from sticking. Add the fruit, flour and spices. Cook over low for a few minutes then stir in the water. Let simmer, stirring every so often for approximately 20-30 minutes. Let cool completely.

TO ASSEMBLE

Sprinkle the bottom of the crust with raw sugar (just a little).

Cover the bottom of the crust, lightly with fresh blueberries (approximately one cup)

Arrange the fig slices and strawberry slices around the very edge (or however you feel like arranging).

TO COOK

Bake the pie for 20-30 minutes in a 350-degree oven (mine was 400-degrees, but edges were a little dark (so I ate them) and then added a little dough and continued to cook with the oven off but still warm (around 300-degrees).

Top with more whole, fresh blueberries if desired and more fresh slices of strawberries. Serve warm with vanilla ice cream (like La Loo goats milk), or just plain, right out of the pan.

Happy Fourth All!

I have packed up my pie and am bringing it to a party with fireworks, sparklers and good people that know how to cook! (Fiesta Friday with Angie @ the Novice Gardener, Margy @la Petite CasseroleL and Sylvia @Superfoodista)

Ready to dive in! (I added a few cross pieces when I put new dough over the burnt edges)

We’re not there, but an appropriate view from Mom’s cabin. A salute to all those that have served, in any fashion.

Fur teen.By buddy

29 Tuesday Apr 2014

Posted by Guinea & the Pigs in Ginger + Buddy, holidays

≈ 9 Comments

Tags

Buddy & Ginger, dogs, teens

tihis mornig mom an Dad made a fuss an aksed mee if i no wut day it iz.
i think toozday but they sed iz meye birthday

they sang how ald ar yu ?but i dont no i waz rilliee Yung wen i was born then Mom an dadd sed i em Fur teen

wy ask mee if they alreddy no ?

yesdiday was no. fun mom ANDAD TUK ME TO THE V>E>T> aaan i got stuck with a lotz of Nedulz
Chelssee waz there agin, She likes me

i am old enuf to be her gandad..! that”s a jok hahaa,

do u like it wen Pepel watch you eet? i dont mind
yor Pal. buddy

The Dirty Dozen

19 Saturday Apr 2014

Posted by Stacey Bender in cooking basics, From the journals, holidays, the kitchen

≈ 33 Comments

Tags

deviled eggs, Easter, Eggs, fiesta Friday, recipes, truffle

Why is it that we call a sandwich, when filled with mashed-up egg and drowned in mayonnaise, a little seasoning and perhaps a hint of “vegetable” (celery?) an egg “salad” sandwich? I’m okay with this, but just asking?

I also used to question the “devil” in deviled eggs. This is just something I do, question things. But some of you probably already know that, or would really rather not (know).

I am not an easy one to crack. As a child, I wasn’t one for breakfast, especially involving eggs, yet an egg salad sandwich, as well as a deviled egg was, in fact, amongst my favorites. Perhaps, to do with the mayonnaise, which by the way, I am quite fond of too. So, how is it a brother of mine, an actual sibling of the blood relation, does not eat salad dressing? Ever? As in, nope, never. I glop it on, or at least used to, before I understood the amount of effort it took to glop it back off my body. I loved the creaminess of a salad dressing which often involved mayonnaise. These days, it is the acidity in the dressing that takes priority over the cream, for me. There is an art to the perfect balance of savory to sweet, and tangy to tart. We aren’t here to talk salad though. We are here to eat eggs! Deviled eggs, for Easter (something ironic about that perhaps)?!

Into making a good quality mayonnaise, goes an egg (or two). So, why is it that to this mayonnaise we actually insert more egg, the hard cooked yolk part, to make it deviled? What is it to be deviled, again? Is it to do with the cayenne or the mayonnaise? I believe it is to do with the cayenne, but the devil is in the mayonnaise (at least devilish for our health). So now you know, this is the type of random bits of information I so often ponder.

Yet, it will not stop me from making a batch of deviled eggs for Fiesta Friday (because it makes good party food) and another batch for Easter (because it makes good Easter food). Plus, Tom will insist on coloring eggs and what else am I going to do with a dozen hard cooked eggs (rhetorical question)? The first batch will be clean (I am sure you are relieved). The second batch will be dirty; from the stain of the dye soaking through (kind of festive though).

I like a good old fashioned deviled egg as much as the next person, but if we decorate the outside of an Easter egg, I think it only fair to decorate the deviled egg too, so I usually dress them up a little. I also like to crank up the flavor without getting too wild; (truffle oil will sneak into the ones going to the party; not Tom’s favorite). Tulip petals are their Easter dress.

Deviled eggs, Chez Stacey style

I’ve shed my need for so much mayonnaise, so to lighten things up, I now use plain yogurt (the local kind) to make it creamy. I love the addition of truffle oil which is a natural partner to an egg. Tom continues to proclaim himself a non-truffle eater so I fill his eggs first then add the truffle oil to the mix (for me and any other guests that might be joining). Truffle oil is strong, so adjust the quantity to your taste by adding it a few drops at a time. If you have fresh truffles, truffle shavings would be delicious to mix in. If you don’t like truffle, simply omit it altogether.

INGREDIENTS

6 eggs, hard boiled, cooled and peeled
1 TB Dijon mustard
1 TB lemon juice
1/8 tsp salt
1/4 tsp smoked paprika
1/8 tsp cayenne
4 TB plain yogurt
1 tsp chopped fresh chives
1 TB chopped Spring onion or shallot
1/2 tsp white truffle oil (+/- to taste), optional

For garnish: fresh chives cut into 2 inch lengths. Good quality ham cut into 2 inch x 1/8″ strips, smoked paprika, tulip petals

PREPARE

Cut the cooked, peeled eggs in half lengthwise. Scoop the yolk, out from the white and place in a bowl.

Add the rest of the ingredient and mash well with a fork.

Chop one of the cooked egg whites and add to the bowl mixing well.

Fill the center of each cooked egg white with spoonfuls of the yolk mixture.

Sprinkle with smoked paprika and top each with 2 chive strips and 1-2 ham strips.

To serve, put each deviled egg on a tulip petal placed on a platter or individual plates. Admire momentarily and watch them disappear.

APPETIZERS PART DUEX – HAPPY NEW YEAR TO YOU!

31 Tuesday Dec 2013

Posted by Stacey Bender in From the journals, holidays, the kitchen

≈ 9 Comments

Tags

Appetizers, Barbecue pork, Coconut prawns, Dipping Sauce, duck won ton, New Year's Eve, Tuna tartare

Alright, let’s get right to this, we have a lot to do. It’s time to celebrate – out with the old and a toast (not of the bread variety) to new beginnings. Of course this also means food; good food, decadent but simple food, good-luck food, and the need to begin preparing food now! Where shall we start?!

Oysters are a brilliant beginning – I like them plump and small… Kushi, Kumamoto, Belon… whichever of these mollusks that you tend to prefer!

….and then there is duck… always a good idea this time of year. I love it crispy and tender.

Are you having a party, going out, or just staying put?

If you are having a party or just a few friends in (heck, even yourself, your partner and / or your pets), dig through the closets and pull out the glitter. We have an old box that Tom drags out each year, full of party hats, silver stars, noise makers and horns. It is in desperate need of replenishment (actually, replacement), but each year I wear my (somewhat tattered) tiara (at least for a bit), Tom switches it up between various ridiculous hats and Ginger wears a tiara of her own (Buddy is still skeptical of head gear but has a dapper black top hat that Ginger chewed on as a young pup). We blow wildly into horns that have been blown into for years before and dress up the table with decorations that have lived a full life but bring smiles and memories still.

Since the goal is to make it past midnight, I like to keep the food coming and not too light or too little (Update 12/31 pm: Tom’s note: “frequently & filling”). Think of this as a dinner deconstructed, meant to last through the night. You can only eat so many puff pastries and dips before feeling the need to line up at Dick’s Drive-in (or insert favorite late night grub hub here) before going to bed.

NEW YEAR’S EVE NOSH, NIBBS and NABS – Below is a small sampling of some standard appetizers I might offer on a night such as this… depending on who will be joining, how many and when. Take inspiration from these or improvise, but whatever you do, grab a party hat, kiss someone at midnight, and ring in the New Year with cheer!

These descriptions are somewhat loose and informal (or I would be here all day with nothing to eat tonight); if you have questions or interest in further instruction, please feel free to give me a shout.

OYSTERS ON THE HALF SHELL WITH A CLASSIC MIGNONETTE.
I favor a classic mignonette to a traditional cocktail sauce with my oysters. These are great with a cold glass of bubbly or try a chilled sake instead.

Super easy to make, just mix 1 TB champagne (or rice wine) vinegar, 2 TB chopped shallot, 15 grinds black pepper, 2 TB chopped cilantro, a few dashes tabasco and a 1/4 cup champagne. Shuck the oysters before the guests arrive and have them sitting in their shell, over rock salt, on a platter (in the refrigerator until ready to serve). When you are ready to put them out, spoon a little mignonette sauce over each one, and garnish the platter with lemon wedges, cilantro and small bowls of the sauce; offer tiny forks too. They will go quickly so be ready with the next thing soon after.

TUNA TARTARE WITH MISO, AVOCADO & PICKLED GINGER

Using approximately 6-8 oz. of sashimi grade ahi tuna, cut into 1/8″ dice (work quickly and with a sharp knife so it stays cold). Put the tuna into a small bowl and sprinkle with sea salt & fresh ground pepper. Squeeze over the juice of 1 small lime wedge. Mix in 1 TB finely chopped pickled ginger, 2 TB finely diced avocado, 1 tsp finely chopped green onion, 1 tsp finely chopped cilantro, 1 TB miso sauce (recipe to follow) and a sprinkling of toasted sesame seeds. Carefully mix together with a rubber spatula (so as not to squish the tuna). Chill, covered tightly with plastics wrap until ready to serve. When ready to serve, dollop a small bit of miso sauce onto fried won ton crisps and mound a small spoonful of tartare over top; garnish with mint (or better yet, shisho if you have access to this asian mint which I get at Uwajimaya). If you prefer, rather than using wonton wrappers, you could fill self-standing appetizer spoons with the tartare and set out on a platter for a more elegant presentation.

MISO SAUCE (you can also use this sauce for the pork tenderloin and / or toss it in with fresh Dungeness crab, finely chopped kumquats and cilantro; serve in endive spears).
To make the miso sauce: In a food processor, combine, 1 TB chopped fresh ginger, 1 TB rice wine vinegar, 1 TB mirin, 1 tsp chopped garlic, 2 TB light miso paste, and 1 egg yolk. With the motor running, add 2 TB hazelnut oil and 7 TB peanut oil. An easier option is to mix everything except for the egg yolk and oils with 1 cup of mayonnaise instead. Drizzle in a little of one or both of the oils for flavor.

DUCK WON TONS – WITH CITRUS SOY DIPPING SAUCE
I make this when I have leftover duck legs, but to be easy on myself when I want to make these and don’t have leftover duck, I buy a duck confit leg from Whole Foods, PCC, or Don & Joe’s in the Pike Place Market (confit of duck is available at many places that sell good food).

Simply heat the leg so that it is soft enough to release the meat in shreds. Discard some, but not all, of the fat and all of the sinew. Place in a bowl, with the juice of 1/2 lime, a handful of cilantro, chopped, 1 tsp Sambal, 2 chopped fresh figs (or 1 Medool date if fresh figs are not available since the season is early Spring or late Fall; in Summer I use nectarines, and mango works too). Place a spoonful into the center of each won ton wrappers. Fold one corner over the filling making a triangle then fold the two bottom corners in to touch the top corner. Wet the edge with a dab of water and press to seal in the filling (keep a small bowl of water at your prep station with which to do this). Repeat until all of the filling is used. You will want to cook these sooner than later or the wraps will become soggy. Fry in peanut or canola oil; working in several batches and single layer, I use a stainless sauté pan or a wok. They can burn quickly so be sure to give them your full attention; they will need just a few minutes per side. Remove to tray lined with paper towel and sprinkle with sea salt. If you are cooking them early, they can be popped into the 375 degree oven to heat through when you are ready to serve (paper towel removed first).

SOY CITRUS DIPPING SAUCE
Simply whisk together 3 TB lime juice, 3 TB rice wine vinegar, 6 TB sake, 6 TB soy sauce, 1 tsp Sambal, 1 tsp honey. Or use twice this amount.

GRILLED COCONUT PRAWNS – MANGO DIPPING SAUCE
I am quite a big fan of fried coconut prawns, however, I always make wontons on New Year’s Eve so therefore, to cut down on fried stuff, this is a healthy compromise (not to mention easier to deal with for a large crowd from a small kitchen).

With the best quality prawns (or shrimp) you have available or can afford, peel and clean leaving the tail intact. Dry thoroughly with paper towels and drizzle lightly with olive oil and rub with a spoonful of the thick part of a can containing coconut milk (you can use the rest to make a sauce with and grilled chicken wings if you like). Mix in chopped garlic, grate over some lime zest and grind over fresh pepper. Grill over hot coals, propane or sear in a hot oiled wok. When they are slightly golden and the body begins to curl (a few minutes each side), transfer to a bowl, squeeze in fresh lime juice, sprinkle over toasted coconut shreds, and sea salt to taste. Serve alongside a bowl of mango dipping sauce.

MANGO DIPPING SAUCE
Too easy… just whiz in a blender, the meat of 1/2 a mango (depleted of skin), 1 tsp Dijon mustard, juice of 1 lemon wedge, 1 TB peanut oil and a little water to thin (start with 1 TB at a time). Adjust flavors and thickness as desired. Go here to see another, longer version

HOISEN PORK TENDERLOIN SERVED SLICED, WARM and with CABBAGE LEAVES, SPICY MUSTARD & SESAME SEEDS
I make this almost every year, beginning with a party I threw when we lived on Queen Anne with a view of the Space Needle. It is a homemade version of barbecue pork and can be served as a dinner course or as an appetizer to feed a large crowd. If doing for a big party, I often make four tenderloins so I can keep replenishing the tray through the night as they cook. They could also be cooked in advance and warmed one by one or even serve chilled.

In a zip lock freezer bag, mix 1/2 cup hoisin, 2 TB ketchup, juice of 1/2 a lemon, 1 chopped garlic clove, a handful of cilantro – chopped, 1 chopped green onion, 1 TB chopped fresh ginger, 1 tsp five-spice. Season one or two pork tenderloins with salt and pepper (I use my roasted pepper, sea salt and coriander mix). Add the pork to the bag of marinade and let sit one hour or up to two days before cooking. To cook, line a baking pan with aluminum foil large enough to fold over the top of the pork. Transfer pork and marinade mixture to the pan and cook at 350 degrees until internal temperature reads 160 degrees. This should take approximately 30 minutes during which time you should turn the pork once and cover with the foil if beginning to burn. Let sit to rest for 10 minutes then remove from the pan, leaving any sauce behind, slice thin and serve warm alongside prepared Chinese mustard (thinned with a little miso sauce if you have made some or perhaps a little crème fraîche if you like, a plate of sesame seeds and hoisin diluted with lemon juice. Offer napa cabbage leaves on the side or assemble pretty pork cabbage cups instead.

…and again, hope for those kitchen cleaning elves!

10 Legs in the Kitchen

~ Cook. Eat. Write

Category Archives: holidays

seventeen

Old Fashion(ed) holiday cheer!

The Mandarin Orange (& holiday lamb)

We believe…

Notoriously late…

Short (stack)

Nibbler, Nibbler: Red, White and Blueberry pie

Fur teen.By buddy

The Dirty Dozen

APPETIZERS PART DUEX – HAPPY NEW YEAR TO YOU!