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This week’s bag items and recipes! 4.20 & 21

April 18, 2011 by Oahu Fresh Leave a Comment

This week’s bag will feature a rare item:  pohole, or Hawaiian fern.  Pohole is also known as warabi, ho`io, or fiddlehead fern and is eaten in salads and often with tako and dried fish.  Below we are featuring a recipe from the best recipe source there is:  grandma!   There will also be japanese cucumbers, hydroponic lettuce, corn, avocados, and braising greens in your bag.  Enjoy!

Grandma Toribio’s recipe  for  Ho`io Salad

Ingredients

1 bunch warabi (aka pohole/ho’io/fiddlehead fern)

1 onion – sliced or chopped

1 package kamaboko – julienned or chopped

1 package dried opae

Hawaiian Salt – salt lightly, to taste

Sesame oil – to taste

Shoyu – to taste OR 1 1/2 tsp. of patis (fish sauce)

Sesame seeds

Instructions

1.   Cut warabi in 1 1/2 inch pieces, using the soft parts of the warabi.   Discard hard area.
2.   Wash warabi in a large bowl, filled with cold water and add Hawaiian salt. Rinse in clean water.
3.    In  a large pot, boil water**
4.   Prepare an ice bath in another large bowl,  filled with ice and cold water**
5.   After water has boiled, turn heat off and add warabi to hot water for only a minute**
6. Remove warabi from hot water and place in ice cold  water to keep it from over       cooking – approximately 15- 20 minutes.   After it has cooled, let water drain.**
7.   Transfer warabi to a large bowl and add onions, kamabuko, shredded shrimp, salt, sesame seeds, sesame oil, shoyu or patis.   Toss gently   and sprinkle with sesame seeds.   Serve or chill in refrigerator.

**Some people prefer to eat the warabi/pohole/ho’io UNCOOKED/FRESH, without blanching. These steps optional if eating uncooked.

Filed Under: This Week's Bag

Spring Recipes!

April 11, 2011 by Oahu Fresh Leave a Comment

Great spring veggies in this week’s bag!  You will receive lettuce, tatsoi, string beans, green onions, papayas, and tomatoes.   Below are a few ideas on using your produce, please remember to send us your ideas and recipes!

Corn, bacon, and green onion tart

Fresh Papaya with Coconut Lime Yogurt This sounds great and very refreshing!!

Shoyu String Beans 4 ingredients!!  or add sesame oil as the 5th and really have a flavor explosion!

Filed Under: This Week's Bag

this week’s bag items & recipes!

April 5, 2011 by Oahu Fresh Leave a Comment

Aloha Oahu Fresh members!

This week’s bag is full of greens!  Lettuce from Maunawili Greens, nalo greens from Nalo Farms, plus tomatoes from Pit Farm, lemons and longan from High Mountain Farm, and Ho Farms kirby cucumbers.  This bag is perfect to make an assortment of salads, and you can use your lemons for a great vinaigrette.  Enjoy and eat fresh!!

Tomato and Cucumber Salad

Tabouleh

Israeli Salad

Lemon Vinaigrette

Filed Under: This Week's Bag

Bag Stuffs This Week and How You Can Use Them!

March 28, 2011 by Oahu Fresh Leave a Comment

The bag this week will feature hydroponic lettuce, string beans, cherry tomatoes, baby swiss chard, and tahitian limes.

Tahitian Lime Marinated Tuna

Roasted String Beans with Shallots

Filed Under: This Week's Bag

Story of my knife (case)

March 25, 2011 by Oahu Fresh Leave a Comment

OK, we covered the very (very) basics of knives in our first post. But professional chefs take knives to a whole ‘nother level. Here’s a New Yorker piece about a chef who got a custom-made knife case from Louis Vuitton. (On a side note, who knew there was such a thing as a trunk that unfolds into a shower?? Very French indeed.)

How Top Chefs Fly with Their Knives

Here’s a travel story that will send you back: Some years ago, Eric Ripert, the executive chef and co-owner of Le Bernardin, was returning to New York from Washington, D.C., where he’d cooked for a charity event. He put his carry-on bag through the airport security scanner, and an alarm started beeping. “Oh,” Ripert recalled thinking. “My knives.” In his bag was a collection of knives that he’d used at the benefit—paring knives, and long fish knives that resemble machetes. Ripert tried to explain; the guards looked at him suspiciously. Fortunately, he was travelling with another chef, Jean-Louis Palladin, who produced a copy of the Washington Post with a photograph of the chefs at the benefit. “We all laughed, and that was it,” he said.

This was, obviously, before September 11, 2001. Now, Ripert said, he wouldn’t dare bring his knives in his carry-on. But he still has to travel. “Chefs don’t share their knives,” he said. “It’s part of the ABC of being a chef.” He usually folds them between layers of clothes and packs them in his suitcase. Ripert explained all this one day last fall in the Louis Vuitton store on East Fifty-seventh Street, where he’d come to work out the details for a custom-made knife suitcase. Louis Vuitton has a history of making special-order trunks: there was a trunk that transforms into a shower, and an iPod trunk commissioned by Karl Lagerfeld; a British lord had a trunk made for his special rubber ducky. Not long ago, Ripert said, he’d been summoned to the Vuitton store for a birthday party that Alicia Keys was throwing for her future husband, the hip-hop producer Swizz Beatz. She’d bought him a “fantastically magical” trunk that unfolds into a bed. Ripert cooked dinner for the guests in the store, on a rented stove, and then Ferraris ferried everyone to an after-party at the Guggenheim.

For the full story: http://www.newyorker.com/talk/2011/03/28/110328ta_talk_widdicombe#ixzz1HMxKP8Ky

Filed Under: News Tagged With: chef obsessions, knives, Louis Vuitton, New Yorker

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