Category: Cooking Fresh

Homemade Rosewater

 

HOMEMADE ROSEWATER

Photography by Lily Diamond
Imagine the intoxicating aroma of lokelani rose—Maui’s official flower—at your fingertips, year-round. Simply harvest fresh, unsprayed roses at their peak and preserve their fragrance with this easy steam distillation process. Use rosewater in a spray bottle for a spritz throughout the day, as a flavor boost in juices, lattes, desserts, and savory dishes, or in DIY face cleansers, scrubs, masks, and toners.
For more ideas, find inspiration and recipes in the Rose chapter of my memoir cookbook Kale & Caramel: Recipes for Body, Heart, and Table (Atria, $22) and online at kaleandcaramel.com.
Course: Speciality
Author: Lily Diamond

Equipment

  • Large Stockpot With a Knob That Can Unscrew
  • Large Canning Lid Screw Band Ring
  • Small Bowl

Ingredients

  • 8 Cups Lightly Packed Fresh, Fragrant Rose Petals
  • 5 Cups Water
  • 8 - 10 Cups Ice As Needed

Instructions

  • Select a large stockpot with a lid that has a knob you can unscrew. You will invert the lid so the steam can drip down the middle, hence removing the knob.
  • Pluck the rose petals and place them in the stock pot. Create some space in the center of the pot and place a large canning lid screw band ring in the middle. Place a small bowl on top of the screw band ring. The bowl will catch the rosewater as it drips from the inverted lid.
  • Pour ~5 cups of water into the bottom of the pot, or enough to reach halfway up the petals.
  • On the stove, cover the pot with the inverted lid and fill the top with ice cubes. Turn heat to medium, and bring to a boil. Reduce heat to low.
  • As the ice melts, use a ladle to scoop the water from the lid, discard, and add more ice cubes. Continue for 20 minutes or so, until most of the water around the base of the petals is gone.
  • Remove from heat and pour the distilled rosewater from the small bowl into a glass jar to cool.
  • Once the rosewater is room temperature, seal, and store in the fridge to preserve.

BASIC TEHINA SAUCE

BASIC TEHINA SAUCE

Course: Condiment
Servings: 4 Cups

Equipment

  • Blender
  • Fine Mesh Strainer
  • Large Mixing Bowl
  • Whisk or Food Processor

Ingredients

  • 1 Head of Garlic
  • ¾ Cup Lemon Juice From 3 Lemons
  • tsp. Kosher Salt
  • 2 Generous Cups Tehina
  • ½ tsp. Ground Cumin

Instructions

  • Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. 
  • Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree.
  • Let the mixture stand for 10 minutes to let the garlic mellow.
  • Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. 
  • Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  • Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  • Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.

 

QUINOA, PEA, AND MINT TABBOULEH

QUINOA, PEA, AND MINT TABBOULEH

Course: Salad, Side Dish

Equipment

  • Small Saucepan
  • Small Pot
  • Fork

Ingredients

  • ½ Cup Quinoa
  • 1 Cup Fresh Peas or Thawed Frozen Peas
  • 1 Cup Chopped Fresh Parsley
  • ¼ Cup Diced Red Onion
  • 3 Tbsp. Lemon Juice
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Chopped Fresh Mint
  • Pinch of Aleppo Pepper
  • Kosher Salt

Instructions

  • Cook the quinoa in 1 cup boiling, salted water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed.
  • Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork.
  • Combine the quinoa and mashed peas with parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.

 

HUMMUS TEHINA

 

HUMMUS TEHINA

Course: Appetizer, Condiment

Equipment

  • Large Bowl
  • Large Pot
  • Food Processor

Ingredients

  • 1 Cup Dried Chickpeas
  • 2 tsp. Baking Soda
  • Cups Basic Tehina Sauce Plus A Bit More For The Topping
  • 1 tsp. Kosher Salt
  • ¼ tsp. Ground Cumin
  • Paprika
  • Chopped Fresh Parsley
  • Olive Oil For Drizzling

Instructions

  • Place the chickpeas in a large bowl with 1 teaspoon of baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  • Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. 
  • Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
  • Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Pulse the hummus for several minutes, until it is smooth and Auber-creamy. Then puree it some more!
  • To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

CARROT MACADAMIA NUT PIE

March 25, 2022

RECIPE COURTESY OF CHEF HILARY BARSBY PHOTOGRAPHY BY MIEKO HORIKOSHI Print Recipe CARROT MACADAMIA NUT PIE Ingredientsunbaked pastry shell FILLING 4 cups fresh carrots, peeled and sliced 11.25 oz sweetened condensed coconut milk (1 Can) 2 eggs2 tsp cinnamon 1 tsp nutmeg 1 tsp ground ginger Dash of sea salt TOPPING 1 cup chopped macadamia nuts ⅓ cup brown sugar 3 tbsp butter or non-dairy butter  InstructionsAdd 2 inches of water to large saucepan. Add carrots. Bring to… Read more

100% Local Fruit Plate

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim  Print Recipe 100% LOCAL FRUIT PLATE EquipmentPassion FruitRambutanLycheeFigOrangeDragon fruitStar fruitStrawberryGuavaGrapefruitPersimmonPapaya Read more

SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim Print Recipe SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING Ingredients1 Whole Kanpachi, skinned and fileted, center bloodline removed1 Cup sugar1 Cup kosher salt or sea salt8 Cup Water1 tsp white peppercorns3 Sprigs dill2 Slices lemon wheel, cut in ¼" roundsWood chips for smokingINGREDIENTS FOR DRESSING – Buttermilk Lime Dressing1 Cup buttermilk¼ Cup lime juiceZest of 1 lime1 Cup honey½ Cup extra virgin… Read more

RUM AFFOGATO

March 25, 2022

  Print Recipe RUM AFFOGATO Servings: 2 IngredientsIce Cream flavor of your choiceKōloa Kaua‘i Cacao RumEspresso or strong coffeeServing bowls and spoons InstructionsScoop ice cream into bowls and place in freezerMake 2 servings of espresso or strong coffee and add equal amounts of rum, stir.Pour warm espresso/coffee/rum mixture over ice… Read more

RAW CARROT SALAD

March 25, 2022

RECIPE COURTESY OF HILARY BARBSY  PHOTOGRAPHY BY MIEKO HORIKOSHI  This salad will break down quite a bit once you mix it in the dressing. Very tasty if done a few hours ahead of time to marinate. Print Recipe RAW CARROT SALAD IngredientsINGREDIENTS 3 Local multicolored carrots, shaved into thin ribbons with a sharp peeler… Read more

BANANA BREAD WITH RUM AND CHOCOLATE

March 25, 2022

  Print Recipe BANANA BREAD WITH RUM AND CHOCOLATE Servings: 8 single servings Ingredients3 medium ripe bananas, mashed plus 1 extra, peeled and cut lengthwise plus 1 extra, peeled and cut lengthwise ½ Cup melted butter 1 egg 1½ Cup flour 1 tsp baking soda ½ tsp salt ¼ Cup granulated sugar ½ Cup chocolate chips ¼ Cup Kōloa Kaua‘i Cacao Rum InstructionsPreheat oven to 350 In a large bowl add all dry ingredients, set aside In another… Read more

CARROT MACADAMIA NUT PIE

March 25, 2022

RECIPE COURTESY OF CHEF HILARY BARSBY PHOTOGRAPHY BY MIEKO HORIKOSHI Print Recipe CARROT MACADAMIA NUT PIE Ingredientsunbaked pastry shell FILLING 4 cups fresh carrots, peeled and sliced 11.25 oz sweetened condensed coconut milk (1 Can) 2 eggs2 tsp cinnamon 1 tsp nutmeg 1 tsp ground ginger Dash of sea salt TOPPING 1 cup chopped macadamia nuts ⅓ cup brown sugar 3 tbsp butter or non-dairy butter  InstructionsAdd 2 inches of water to large saucepan. Add carrots. Bring to… Read more

100% Local Fruit Plate

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim  Print Recipe 100% LOCAL FRUIT PLATE EquipmentPassion FruitRambutanLycheeFigOrangeDragon fruitStar fruitStrawberryGuavaGrapefruitPersimmonPapaya Read more

SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim Print Recipe SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING Ingredients1 Whole Kanpachi, skinned and fileted, center bloodline removed1 Cup sugar1 Cup kosher salt or sea salt8 Cup Water1 tsp white peppercorns3 Sprigs dill2 Slices lemon wheel, cut in ¼" roundsWood chips for smokingINGREDIENTS FOR DRESSING – Buttermilk Lime Dressing1 Cup buttermilk¼ Cup lime juiceZest of 1 lime1 Cup honey½ Cup extra virgin… Read more

RUM AFFOGATO

March 25, 2022

  Print Recipe RUM AFFOGATO Servings: 2 IngredientsIce Cream flavor of your choiceKōloa Kaua‘i Cacao RumEspresso or strong coffeeServing bowls and spoons InstructionsScoop ice cream into bowls and place in freezerMake 2 servings of espresso or strong coffee and add equal amounts of rum, stir.Pour warm espresso/coffee/rum mixture over ice… Read more

RAW CARROT SALAD

March 25, 2022

RECIPE COURTESY OF HILARY BARBSY  PHOTOGRAPHY BY MIEKO HORIKOSHI  This salad will break down quite a bit once you mix it in the dressing. Very tasty if done a few hours ahead of time to marinate. Print Recipe RAW CARROT SALAD IngredientsINGREDIENTS 3 Local multicolored carrots, shaved into thin ribbons with a sharp peeler… Read more

BANANA BREAD WITH RUM AND CHOCOLATE

March 25, 2022

  Print Recipe BANANA BREAD WITH RUM AND CHOCOLATE Servings: 8 single servings Ingredients3 medium ripe bananas, mashed plus 1 extra, peeled and cut lengthwise plus 1 extra, peeled and cut lengthwise ½ Cup melted butter 1 egg 1½ Cup flour 1 tsp baking soda ½ tsp salt ¼ Cup granulated sugar ½ Cup chocolate chips ¼ Cup Kōloa Kaua‘i Cacao Rum InstructionsPreheat oven to 350 In a large bowl add all dry ingredients, set aside In another… Read more

CARROT MACADAMIA NUT PIE

March 25, 2022

RECIPE COURTESY OF CHEF HILARY BARSBY PHOTOGRAPHY BY MIEKO HORIKOSHI Print Recipe CARROT MACADAMIA NUT PIE Ingredientsunbaked pastry shell FILLING 4 cups fresh carrots, peeled and sliced 11.25 oz sweetened condensed coconut milk (1 Can) 2 eggs2 tsp cinnamon 1 tsp nutmeg 1 tsp ground ginger Dash of sea salt TOPPING 1 cup chopped macadamia nuts ⅓ cup brown sugar 3 tbsp butter or non-dairy butter  InstructionsAdd 2 inches of water to large saucepan. Add carrots. Bring to… Read more

100% Local Fruit Plate

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim  Print Recipe 100% LOCAL FRUIT PLATE EquipmentPassion FruitRambutanLycheeFigOrangeDragon fruitStar fruitStrawberryGuavaGrapefruitPersimmonPapaya Read more

SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING

March 25, 2022

Recipe Courtesy of Chef Lee Anne Wong Photography by Anna Kim Print Recipe SMOKED KANPACHI SALAD WITH BUTTERMILK LIME DRESSING Ingredients1 Whole Kanpachi, skinned and fileted, center bloodline removed1 Cup sugar1 Cup kosher salt or sea salt8 Cup Water1 tsp white peppercorns3 Sprigs dill2 Slices lemon wheel, cut in ¼" roundsWood chips for smokingINGREDIENTS FOR DRESSING – Buttermilk Lime Dressing1 Cup buttermilk¼ Cup lime juiceZest of 1 lime1 Cup honey½ Cup extra virgin… Read more

RUM AFFOGATO

March 25, 2022

  Print Recipe RUM AFFOGATO Servings: 2 IngredientsIce Cream flavor of your choiceKōloa Kaua‘i Cacao RumEspresso or strong coffeeServing bowls and spoons InstructionsScoop ice cream into bowls and place in freezerMake 2 servings of espresso or strong coffee and add equal amounts of rum, stir.Pour warm espresso/coffee/rum mixture over ice… Read more

RAW CARROT SALAD

March 25, 2022

RECIPE COURTESY OF HILARY BARBSY  PHOTOGRAPHY BY MIEKO HORIKOSHI  This salad will break down quite a bit once you mix it in the dressing. Very tasty if done a few hours ahead of time to marinate. Print Recipe RAW CARROT SALAD IngredientsINGREDIENTS 3 Local multicolored carrots, shaved into thin ribbons with a sharp peeler… Read more

BANANA BREAD WITH RUM AND CHOCOLATE

March 25, 2022

  Print Recipe BANANA BREAD WITH RUM AND CHOCOLATE Servings: 8 single servings Ingredients3 medium ripe bananas, mashed plus 1 extra, peeled and cut lengthwise plus 1 extra, peeled and cut lengthwise ½ Cup melted butter 1 egg 1½ Cup flour 1 tsp baking soda ½ tsp salt ¼ Cup granulated sugar ½ Cup chocolate chips ¼ Cup Kōloa Kaua‘i Cacao Rum InstructionsPreheat oven to 350 In a large bowl add all dry ingredients, set aside In another… Read more

COOKING FRESH – MICHAEL SOLOMONOV

WRITTEN BY DANIA NOVACK KATZ
RECIPES COURTESY OF CHEF MICHAEL SOLOMONOV

At the edible Hawaiian Islands test kitchen we can get kind of obsessed. We eat birthday cake for breakfast, slather poi on fresh pineapple as a pupu, and test the same recipe over and over — and then a few more times — to make sure it’s just right before we go to print. We enjoy the process of refining a recipe, but we also really love a recipe that’s easy and delicious. There’s a special place in our hearts for those recipes that are so perfectly simple we have to pause, shelving all thoughts of alterations, as we get lost in the act of eating.

Other days we get lost in books, spending most of the day reading. We make extra coffee, pull up a few pillows, and grab a stack of newly published cookbooks. We try to keep things local but find inspiration in all cookbooks. Here in Hawaii there are few new releases, so we find ourselves reaching beyond our shores, seeking out cookbooks of distinction, such as Michael Solomonov’s cookbook, Zahav.

I have traveled to Israel many times and have fallen in love with the country, the culture, the people and the food. The last time I traveled to Israel, I focused on trying street food and found the flavors and street food-culture to be awash in simplicity. I especially enjoyed the conversations I had with others, sharing a meal while standing at the curb. A physician in between surgeries remarked that his grandmother would have added much more cumin to the hummus, and a mother with a new born son spoke of her excitement to have him grow up so they could cook together and share oral family recipes. Food like this has the power to connect strangers and remind us we are all family.

Later, on a chance trip to Philadelphia, I had an opportunity to eat at Zahav Restaurant. When the first course arrived at our table, I was immediately swept up in a wave of nostalgia, recognizing the same flavor profiles I had tasted on the streets of Israel, but in dishes that were refined, exquisitely prepared and beautifully presented.

I was given Zahav cookbook by a trusted foodie friend — it was a perfect gift. This book has since inspired so many dinners that I decided to reach out to the chef and ask him to share a few recipes. He was generous in his reply, so now you can all enjoy too.

MICHAEL SOLOMONOV

Michael Solomonov is the executive chef and co-owner of Philadelphia’s

pioneering Israeli restaurant, Zahav. He is the 2011 James Beard Award winner for “Best Chef, Mid-Atlantic”, a 2016 James Beard Award winner for “Best International Cookbook” and “Book of the Year” for his and business partner/co-author Steven Cook’s first cookbook, Zahav: A World of Israeli Cooking, and the 2017 James Beard Award’s “Outstanding Chef.” In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape.

QUINOA, PEA, AND MINT TABBOULEH
BASIC TEHINA SAUCE
HUMMUS TEHINA

EGGPLANT WITH PONZU & EDAMAME

 

EGGPLANT WITH PONZU & EDAMAME

Course: Vegetable
Author: Chef Max Okamura

Equipment

  • Nonstick Pan
  • Shallow Bowl
  • Small Saucepan

Ingredients

  • 2 Medium Eggplant Cut Into ½ Inch Planks
  • ½ Cup Edamame Shelled
  • 2 Oranges Peeled and Segmented
  • Pickled Chilies Recipe Below
  • Ponzu As Needed
  • Garlic Chives Garnish
  • Mint Garnish

Pickled Chili

  • 4 oz. Water
  • 4 oz. Vinegar
  • 1 oz. Sugar
  • ¼ oz. Salt
  • ¼ tsp. Coriander Seed
  • ¼ tsp. Black Peppercorns
  • 1 Bay Leaf
  • 2 Red Chilies

Instructions

Prepare Pickled Chili.

  • Prepare brine by combining all ingredients except chilies into a small saucepan. 
  • Bring to a simmer to dissolve sugar, set aside to cool.
  • Slice chilies 1/8-inch thick.
  • Add to brine, let rest for at least 1 hour.

Prepare Eggplant and Plate.

  • Season eggplant with salt, and rest for 20 minutes. Rinse eggplant and pat dry.
  • In a nonstick pan, sear eggplant until golden. Remove and rest.
  • Add orange segments and edamame to a small bowl. Drizzle with olive oil and season with salt.
  • Plate eggplant in shallow bowl, top with edamame and orange segments, dress with ponzu, garnish with pickled chilies, mint, and garlic chives.
  • Serve and enjoy!

TURNIPS WITH MUNG BEAN-BLACK RICE SALAD & PAPAYA JAM

RECIPES COURTESY OF CHEF MAX OKAMURA

INGREDIENTS:
Mung Bean-Black Rice Salad (recipe below)
Glazed Turnips (recipe below)
Papaya Jam (recipe below)
Thai Basil, chopped for garnish

METHOD:

Plate salad, top with turnips, dot with papaya jam, and gar-nish with Thai basil.

MUNG BEAN-BLACK RICE SALAD

INGREDIENTS:
½ cup whole grain mung beans
1 cup black rice
1 ½ cup water
4 tablespoons white wine vinegar
4 tablespoons olive oil
2 teaspoons cumin seed
2 teaspoons caraway seed
1 cup cilantro

MUNG BEAN-BLACK RICE SALAD

METHOD:
Add mung beans to boiling water. Gently boil for 25 minutes, or until tender then drain. Combine rice with 1 ½ cups water, bring to boil, reduce to simmer, cook for 25 minutes or until tender. While grains are cooking, toast cumin and caraway seeds in olive oil. Pour white wine vinegar, hot oil and seeds over cooked grains. Add cilantro and season to taste.

GLAZED TURNIPS INGREDIENTS:
8 medium turnips, halved
1 tablespoon olive oil
1 teaspoon sugar

GLAZED TURNIP METHOD:
Add turnips to saucepan with enough water to cover. Add oil and sugar. Heat and reduce until water
has evaporated and turnips are nicely glazed. Season to taste.

PAPAYA JAM INGREDIENTS:
1 small papaya
2 tablespoons brown sugar
1 tablespoon lemon juice

PAPAYA JAM METHOD:
Combine all ingredients, and blend until smooth. Add to small saucepan and cook over medium heat until slightly thickened.

BRAISED DAIKON WITH JALAPEÑO DRESSING & SWEET ONION SALSA

RECIPES COURTESY OF CHEF MAX OKAMURA

INGREDIENTS:
Braised Daikon (recipe below)
Jalapeno Dressing (recipe below)
Sweet Onion Salsa (recipe below)
Watercress, garnish
1 radish, finely shaved

METHOD:
Spoon even layer of jalapeño dressing in bowl, place daikon pieces on top, and top daikon with sweet onion salsa. Gar-nish with watercress and shaved radish.

BRAISED DAIKON INGREDIENTS:
½ pound daikon, cut into four 2-inch rounds
2 cups water
2-inch piece of konbu
1 dried shitake mushroom
2 teaspoons sugar
2 tablespoons Tamari
1 tablespoon sake
2 tablespoons mir

BRAISED DAIKON METHOD:
Combine all ingredients in medium saucepan. Bring to a simmer, and reduce liquid until the daikon is tender and nicely glazed

JALAPENO DRESSING INGREDIENTS:
1 jalapeño
4 tablespoons rice wine vinegar
5 tablespoons olive oil
½ teaspoon kosher salt
1 grated garlic clove

JALAPENO DRESSING METHOD:
Combine all ingredients and blend until slightly emulsified.

SWEET ONION SALSA INGREDIENTS:
½ cup finely diced sweet onion
½ cup finely diced tomato
4 tablespoons ponzu
½ teaspoon hot chili sauce

SWEET ONION SALSA METHOD:
Combine all ingredients, season to taste.

SHAVED VEGETABLE SALAD WITH LILIKOI VINAIGRETTE

RECIPES COURTESY OF CHEF MAX OKAMURA

INGREDIENTS:
Shaved vegetables, i.e. beets, baby carrots, radish, kohlrabi, baby cucumbers
Lilikoi Vinaigrette (recipe below)
Inamona Dukkah (recipe below)
Pickled shallot (recipe below)
Parsley and mint for garnish

METHOD:
Shave vegetables with mandolin 1/16 inch thick, and chill in ice water. Drain vegetables, and pat dry. Toss vegetables with lilikoi vinaigrette to taste. Arrange vegetables on plate. Finish with dukkah, pickled shallots, mint, and parsley.

LILIKOI VINAIGRETTE INGREDIENTS:
½ cup lilikoi juice
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons honey
¾ cup extra virgin olive oil
½ teaspoon kosher salt

LILIKOI VINAIGRETTE METHOD:
Combine all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil until emulsified and slightly thickened.

Cooking Fresh Interview with Tracy Ackerman, owner of The Spoon Shop

PHOTGRAPHY BY RONIT FAHL

eHI: When did the Spoon Shop first open?
TA: The Spoon Shop first opened on October 1, 2012 in the old in-dustrial area in Kailua Kona on Hawaii Island.  When I assumed the lease it was for the balance of 9 months and I knew I did not want to stay in the current location since it was small, parking was not ideal, and I wanted to increase my inventory and build a demonstration & teaching kitchen.  With expansion plans in mind I found a 3300 square foot location at the Hale Ku’i Plaza in Kona.

eHI: What was the original inspiration for opening your business?
TA: As a young child, I remember always being in the kitchen. Both parents were great family-style cooks and gatherings were usually at our home.  When I lived in Portland, Oregon I worked briefly at a department store in the china and housewares department and that was when I realized how much I enjoyed the kitchen scene. I absolutely love pots & pans, gadgets & gizmos, plates & bowls. Many years later, after I had moved home to Kona, I vividly re-member doing some Christmas shopping in what was then the Gourmet Chef Supply store and the owner mentioning to custom-ers in front of me how short staffed she was and how she needed to hire. I immediately shot my hand into the air and called out, “I want to work here!”  and this was how I was hired for a part time position and got back into the kitchen scene that I remember loving so much in Portland. Two and a half years later, I would purchase the existing business, rename it, rebrand it, increase the inventory and move it to a new location.

eHI: How has your business evolved over the past five years?
TA: The business has completed the long awaited certified kitchen where we will conduct our own demonstrations and teach classes with guest chefs open to any customers who are excited to learn a new cuisine or style of cooking. Some customers are so excited that they don’t care what kind of classes we offer, they just want to participate. We will also be able to rent the space to those needing to produce their own goods in a certified environment. We hope to utilize the space as a “special events” headquarters as well; busi-nessmen in town have inquired about pau hana gatherings and team meetings, mothers have inquired about birthday parties and date nights.

eHI: Do you like to cook at home?
TA: I love to cook and find much enjoyment being in the kitchen. I don’t like to be hurried, so I don’t enjoy it as much if I’m rushing home from work to feed my two children, but when I can relax in the process of slicing and dicing vegetables, marinating or sautéing and even baking then I am in my element. It’s my happy place and I find comfort being in that space. It’s my place to unwind from a work day and find quiet to feed my soul and nourish my body.

eHI: Thank you for inviting us to cook and see your new kitchen space and for your introduction with private chef Max Okamura. What are your future plans for the new kitchen space?
TA: I met Max Okamura as a customer in The Spoon Shop. He is very talented and a big supporter of my shop. I’m so happy to have him included here sharing some of his original recipes. The Spoon Shop started offering a few classes this winter and we want to hear from the community on what they want to learn too. Some of our cooking classes so far have included how to construct the perfect brunch, and how to prep ahead of time to enable quick, delicious dinners any day of the week. Keep an eye on the class calendar on our website or join our mailing list to stay up to date with our current offerings and events.

SHAVED VEGETABLE SALAD WITH LILIKOI VINAIGRETTE

BRAISED DAIKON WITH JALAPEÑO DRESSING & SWEET ONION SALSA

TURNIPS WITH MUNG BEAN-BLACK RICE SALAD & PAPAYA JAM

EGGPLANT WITH PONZU & EDAMAME