Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes [...]]]>

Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes when I roast tomatoes. These are smaller than regular tomatoes and larger than cherry or grape tomatoes, just about the size of a golf ball.

Oven Roasted Tomatoes

2 clamshells, (2 pounds) Cocktail Tomatoes
Kosher Salt
Olive Oil
8 cloves garlic

Preheat oven to 375 degrees. 

Slice tomatoes in half vertically from top to bottom. Arrange seed side up on a lined sheet pan.

Drizzle with olive oil. Sprinkle with kosher salt.

Smash garlic cloves, and roughly chop. Drizzle garlic with olive oil. Toss garlic on top of tomatoes.

Bake for 45 minutes.

Ingredients: 1 8 [...]]]> Not all green salads are created equal.  Personally, I don’t like just plain greens. Rather, I like my green salads with a little something extra you can sink your teeth into.  So for this salad, I add cooked Broccoli, Balsamic Marinated Cherry Tomatoes and Avocado.  Extra texture and extra taste.  Extra healthy and extra delicious! Here’s the recipe:

Ingredients:
1 8 oz Package of Mixed Organic Salad Greens
(I like to use the “Herb” Salad variety, which has both mixed greens and fresh herbs, such as dill and basil)
1 Batch Balsamic Marinated Cherry Tomatoes 
2 Ripe Avocados
1 Bunch Whole Scallions (Green Onions),
to yield 2/3 cup diced
1 Pound (16 oz.) Fresh Broccoli 

First, get your cherry tomatoes marinated. See my recipe for Balsamic Marinated Cherry Tomatoes .

Next, set a small pot of water to boil for the broccoli. Toss in a paunch of salt for flavor. When water begins to boil, add the broccoil.

Blanch (leaving broccoli  in big chunks of several spears, like the broccoli you see in the picture to the right) in boiling water for 4-5 minutes.  Broccoli should be tender, still bright green and not overcooked or mushy — al dente — which means ”to the teeth” in Italian, or in other words, not quite all the way cooked. If you were blanching and then removing the broccoli to saute it with other ingredients on the stove, you might leave the broccoli in the water for only about 2-3 minutes. But this broccoli will not be further cooked and it is not already chopped, so I leave it in just a tad bit longer. 

Remove the broccoli from the pot with a skimmer and plunge into a bowl of ice water to cool and stop the cooking.  This will also preserve the bright green color. Chop broccoli, including the stems, into bite sized pieces and set aside. In a pinch, you can use thawed, frozen chopped broccoli pieces, but this salad is much better with fresh broccoli.

While broccoli is cooking, place salad green into large salad bowl.  Next grab your bunch of scallions (green onions).

 
First, chop off any wilted ends and discard. Then go to the other end and chop off the white ends, about 6 inches long. Immerse rooted white ends in a glass of water and save these for another recipe. You will be left with the center section of the green onions, which should be 4-6 inches long. Chop these. Hopefully, you will end up with about 2/3 cup of chopped scallions. I use the center of the scallion because it is milder in flavor than the white ends.

Gently fold the chopped scallions into your bowl of  Balsamic Marinated Cherry Tomatoes.  As this sits, the onions will add additional flavor to the tomatoes and viniagrette.  Cover and refrigerate if you are not serving the salad immediately.

Next, cut up the avocados, into bite sized pieces.

How to Easily Slice or Dice an Avocado:
The easiest way to cut up a ripe avocado  is as follows:

(1) First cut the avocado in half lengthwise from the top stem, going all the way around the fruit.

(2) Pop out the seed by holding the avocado in the palm of your hand, avocado skin side to palm, and gently squeezing the half of the avocado with the seed.

(3) Take out a small paring knife and still holding the avocado in your palm, CAREFULLY and GENTLY slice the avocado, still in the skin, length wise, from top where the stem was to the bottom, WITHOUT PUNCTURING THE SKIN. If you desire sliced avocados, omit the next step and go to step (5). If you want chunks, continue on.

(4) Using the paring knife, make cuts perpendicular to the slices you made in the previous step, in a grid pattern, so the pieces are in the size you desire.

(5) Once you have made the cuts in  the avocado, take a spoon and carefully insert between the flesh and the skin, separating the avocado flesh away from the skin and into a bowl, taking care not to mush the avocado.

Repeat for second avocado. Add the diced avocado pieces straight into the salad bowl full of greens. Do not toss.

Add the broccoli to the bowl with greens and avocado. No need to toss.

Cover and refrigerate bowl of greens, avocado, and broccoli, if not ready to serve immediately.

When ready to serve your salad, add entire contents of the bowl of  Balsamic Marinated Cherry Tomatoes (including the extra viniagrette – this is your dressing) to the salad bowl of greens.

Gently toss and serve immediately.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes Balsamic Viniagrette 1 Tsp Kosher Salt 1/2 Tsp [...]]]> I use these Balsamic Marinated Cherry Tomatoes in many of the salads I make, including my Weekend Gourmet Signature Green Salad and my Independence Day Orzo Salad. Quick and simple to make, fresh and delicious. Without the tomatoes, it’s a simple balsamic viniagrette recipe.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes

Balsamic Viniagrette
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
3/8 Cup Organic Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1 Tsp Fresh Ground Black Pepper

Slice Cherry Tomatoes in half from the top. Set aside.

Whisk together Salt, Pepper Garlic Powder, Oil and Vinegar in medium bowl until it forms an emulsion.

 
Add tomatoes and stir slightly to ensure that all tomatoes are covered, absorbing marinade. Let sit for at least 1/2 hour, gently stirring once or twice. If using later, cover and refrigerate. These may be drained added to any salad, or you may also add the liquid for a balsamic viniagrette dressing.

The [...]]]> My friend Karla decided to host a Christmas party at her waterfront home in Hawaii Kai. Fortunately for us, the party coincided with the date of the Hawaii Kai Boat Parade of Lights.  How cool to watch the parade from the ideal location on her lanai, while enjoying a lovely dinner party and Christmas celebration!

The menu for the evening was split between the guests and included:

Filet Mignon
Scalloped Potatoes
Brussels Sprouts
Glazed Carrots
Popovers
and Assorted Pupus

I was assigned to the Scalloped Potatoes, which was great because I love this dish had some good ideas based on Karla’s suggestion to get fancy and add mushrooms to the dish. This is how super rich and cheesy Heaven-on-Earth Scalloped Potatoes evolved. A classic dish, it also gets earthiness from the addition of the mushrooms. This is a make-again dish the whole family will enjoy.

Heaven on Earth Scalloped Potatoes

4 pounds Peeled Russet Potatoes
1 TBSP extra-virgin olive oil
2 Tsp Salt for Potatoes
1  Tsp Salt for Mushrooms
2 Tsp White pepper for Potatoes
1/2 Tsp Black Pepper for Mushrooms
4-6 medium garlic cloves, sent through garlic press
1/2 TBS Garlic Powder
1 Tsp Ground Nutmeg
1 1/2 cups heavy whipping cream
1 1/4 cup grated or shaved Parmesan cheese
1 8 oz package of Creme Fraiche
1/2 of an 8 oz package of Gorgonzola Crumbles (4 oz)
3 TBS fresh thyme leaves (or 1 TBSP dried thyme)
1/2 Pound Crimini (Baby Portabellos) Mushrooms

Preheat oven to 375°F. Slice potatoes about 1/8 inch thick with a mandoline slicer or sharp knife. Potatoes need to be evenly sliced or they will not cook evenly.

Toss potatoes on a baking sheet with 2 Tsp salt and white pepper, fresh garlic  and thyme to lightly and evenly coat. Pour heavy cream into a 2 cup glass measuring cup and stir in garlic powder and nutmeg, mixing well. Separate potatoes into four approximately even piles.  Remove  1/4 of the potatoes from baking sheet and arrange evenly in a 2 1/2 quart glass or ceramic baking dish. Pour 1/4 cup of the cream mixture over the potatoes.

Sprinkle with 1/4 cup Parmesan cheese. Add 1/2 of the creme fraiche, distributing evenly in small dollop and 1/2 of the blue cheese crumbles (2 oz). These cheeses, along with the creme fraiche, will add a nice tang to the dish without being too strong. If you really like gorgonzola cheese, feel free to double the amount of cheese in this recipes to 8 oz. total.  This works well, too.

Repeat the layering with another 1/4 of potatoes, 1/4 cup heavy cream mixture, and 1/4 cup Parmesan cheese, 2 more times.  Add the final 1/2 of creme fraiche and 1/2 (2 oz.) of blue cheese crumbles.  Add last 1/4 potatoes, drizzle with another 1/4 cup of the cream mixture. 

Slice and toss mushrooms in medium bowl with 1 TBS of olive oil and 1 Tsp salt and 1 Tsp black pepper. 
 Arrange mushroom slices on top of potatoes around edge of dish. Cover top of mushrooms with remaining 1/2 cup Parmesan cheese and remaining 1/2 cup of the heavy cream. If you don’t have crimini mushrooms, you may substitute with button mushrooms or mushrooms may be omitted, as well.

Bake uncovered until potatoes are cooked through, about 1 hour and 15 minutes. (If potatoes have been refigerated prior to cooking, either allow to come to room temperature prior to baking or you will need to bake longer.) 

Remove from oven and let stand 15-20 minutes, serving from the dish. Or if you choose to make this dish in advance, let potatoes cool completely and refrigerate. When ready to serve cut into pieces, place on baking sheet and cover with foil. Preheat oven to 375 degrees and bake for about 15-20 minutes until fully heated.

Not to be confused with a caterer, [...]]]> My girlfriend, Kasandra, got an amazing gift for her birthday this year: a private in-home gourmet cooking class and meal. I was fortunate enough to be invited to share in the food and fun. The class was conducted by private chef, Aline Steiner of a’ table Hawaii, on Oahu.

Not to be confused with a caterer, Aline comes to your home with uncooked ingredients and all the necessary cooking gear, to prepare a pre-selected meal for 1-25 people to be served in your own home. Using your kitchen, she can prepare the entire meal, without assistance from the host/hostess, for a dinner party or other special evening. Or, as done for us, she prepares an entire meal as a cooking class, for up to about 6 people, depending upon how many people the kitchen will comfortably accomodate.

The a’table process started with a pre-event meeting between Kasandra and Aline. Kasandra chose the specific dishes that we prepared from a few suggested menus Aline had provided. The evening of the party, we showed up with nothing but our appetitites and Aline had done all the shopping.

The Menu:

Sauteed Mushrooms with Aoli on Crostini

Scallops Tequila Ceviche in Cucumber Cups

Seared Lamb Chops with Rosemary Balsamic Reduction Sauce

Roasted Tomatoes w/ Saffron & Thyme

Ricotta Gnocchi

We started with the Truffles, made from chocolate ganache and dipped in walnuts, coconut or seseame seeds and finished with the Lamb. In between, we sampled the appetizers and made all of the other delicious dishes, including homemade gnocchi, without using any potato! This was my favorite – total comfort food. Recipe is below.

In the end, we enjoyed a delicious feast and I also learned a few things I didn’t know. I would highly recommend Aline to anyone who would like to learn to prepare some new dishes, in a fun group setting, or for a dinner party, where you would like to really be able to relax and enjoy your guests.

a’table Hawaii 808-221-3784
http://www.atablehawaii.com/

Aline’s Recipe for Ricotta Gnocchi
Ingredients:
1 lb Whole Milk Ricotta
2 egg Yolks (M-L)
1/4 to 1/2 tsp Fine Sea Salt
1/2 Cup Parmesan Cheese
1 cup All-purpose Flour, plus extra for dusting the dough/board

Make sure your work surface and hands are very clean. Drain the ricotta over a colander to rid of any excess liquid. Have a large baking sheet, lined with parchment paper ready.

Into a large bowl, add the ricotta cheese, egg yolks, salt and freshly grated parmesan cheese. Mix well. Now add the flour and stir in briefly, just until combined – the dough will be quite sticky. Form a loaf and cut into 4 pieces and wrap 3 of them with plastic wrap.

Generously dust your work surface and hands with flour. Take the unwrapped piece of dough and roll it back and forth on the work surface, while applying gentle downward pressure. Form a long narrow cylinder of dough, about 18-20 inches in length, and about as thick as your index finger. Lightly dust with flour. Cut the cylinder into about 1 inch pieces and arrange in single layer on the baking sheet. Cover baking sheet with plastic wrap and set aside. Repeat these steps with the remaining 3 pieces of dough, placing the cut pieces on the same baking sheet, but making sure that all pieces are in a single layer and that none are touching, so that they won’t stick to each other. You can freeze the gnocchi like this, so that you can bag them and store in the freezer.

To cook, bring a large pot of water to a boil, add a generous pinch of salt, and reduce heat untilt he water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom of the pot – and then let cook until they start floating to the top. Depending upon the size of the gnocchi, this may take 2-4 minutes. Remove from water with a slotted spoon and drain in a colander. Spread out in single layer on a baking sheet. You can reheat the gnocchi gently in a sauce and serve, or pan fry in a little olive oil and/or butter to lightly brown them before tossing with cheese or adding to a sauce. Enjoy!