Category: Recipe Wave

TRIPLE BERRY PIE

Recipe Courtesy of Lahaina Grill

Photography by Kent Hwang 

Serves 10

CRUST INGREDIENTS 

12 ounces all-purpose flour 

1 pinch salt

3 ounces unsalted butter

3 ounces all-purpose shortening

1/2cup sour cream

1/2cup ice water

1 raw egg, scrambled

3 packets Sugar in the Raw

CRUST METHOD

> Gently mix flour with salt, butter and shortening. 

> Add sour cream and ice water, gently kneaduntil all ingredients are folded into the dough. Don’t over mix. 

> Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about 1 hour.

FILLING INGREDIENTS

12 ounces blueberries

12 ounces raspberries

1/4 cup Crème de Cassis (black currant liqueur)

1/4 cup granulated tapioca 

1 cup granulated sugar

METHOD

> Mix all ingredients together. Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough. Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar. 

> Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes. 

> Cool and store in refrigerator until served. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired.

FRESH PINEAPPLE PIE

Recipe and photography courtesy of Jana McMahon, Maui’s Private Chef 

Serves 10

INGREDIENTS 

Pastry for 2 crust pie 

1 medium to large pineapple 

2 eggs, slightly beaten 

1 cup cane sugar 

2 tablespoons cornstarch 

1 tablespoon grated lime zest 

3 tablespoon passion fruit pulp 

1/8 teaspoon salt 

METHOD 

> Cut peeled and cored pineapple into bite-size chunks. 

> Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree and salt. Add pineapple chunks to wet mixture. 

> Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash. 

> Bake at 425F for approximately 45 minutes. 

> Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time. 

OLIVE OIL CAKE

Recipe and image courtesy of Angèl Vardas Foster Island Olive Oil Co., O‘ahu, Hawai‘i 

Serves 10-12 

INGREDIENTS 

½ cup almond flour 

1¾ cup cake flour 

2 teaspoons baking powder 

¼teaspoon baking soda 

½ teaspoon Kosher salt 

3 eggs (room temperature) 

3/4cup sugar (plus more for dusting) 

1½ tablespoon lemon & orange zest 

2 tablespoons fresh lemon juice 

2 tablespoons fresh orange juice 

¼cup milk (room temperature) 

1 teaspoon vanilla extract 

1¼cup fresh extra virgin olive oil (plus more to drizzle on top) 

METHOD 

> Preheat oven to 400° F and set up to bake on the middle rack. Spray a 9” springform pan with baking spray and line bottom with parchment paper. Spray the parchment lined bottom and sides and then sprinkle the sides with a light dusting of sugar. 

> Mix first 5 ingredients together in medium bowl, set aside. Using a stand mixer on low speed with a whisk attachment, add eggs and whisk for 1 minute. Add sugar, lemon and orange zest to mixer and whisk on high speed until mixture turns a pale-yellow color with a ribbon-like texture, about 3 minutes. Turn mixer down to a medium speed, add in the olive oil in a slow stream until thoroughly mixed. Next add the rest of the wet ingredients until just mixed. Add the dry ingredients a little at a time until just incorporated, being sure to scrape the sides of the bowl to mix thoroughly but gently. 

> Pour mixture into prepared pan and sprinkle the entire top with a generous dusting of sugar (about 2-3 tablespoons). 

Set cake on the middle oven rack and drop the oven temperature down to 350°. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean or with a couple of soft crumbs. 

> Remove cake from oven and let cool in pan for 15 minutes on a wire rack. Delicately remove springform ring by unlatching the hinge and lifting off carefully (This should come off quite easily, but if there is any sticking you can run a thin knife along the edge to separate the cake from the pan.) Poke holes evenly around the entire top of the cake with a toothpick and drizzle a couple tablespoons more olive oil on top. Let cake cool on rack for about an hour. This olive oil cake can be enjoyed warm or room temperature and keeps well for a few days in a covered cake stand or wrapped in plastic wrap. Serve simply or enjoy with sweetened whipped cream and fresh berries cooked in one of our fruit balsamics for a real treat! 

ABOUT THIS RECIPE 

What I wanted to create in this olive oil cake recipe is a moist and delicate cake that really featured the flavor of the olive oil. The combination of cake flour and almond flour create a light and airy cake with a moist and tender crumb. The light addition of citrus and vanilla is just enough to enhance the flavor of the cake without overpowering the subtle fruity notes of the olive oil. I recommend using a very fresh extra virgin olive oil that has a nice green fruity nose with slight bitterness for balance and a peppery finish. Dusting the top with sugar and putting it into the hotter preheated the oven, then turning it down helps to create a nice rise and crunchy golden crust. Finishing the cooling cake with a nice drizzle of the olive oil creates added moisture and helps to further highlight the fruity notes of a nice fresh extra virgin olive oil. 

PUMPKIN SPICE DUTCH BABY

Recipe & photography courtesy of William Townsend of Popover Hawaii Hilo, Hawai‘i Island

INGREDIENTS 

3 eggs 

¾ cup milk 

2 tablespoons butter (melted) 

2 tablespoons pumpkin puree 

½ cup flour 

2 tablespoons corn starch 

1 teaspoon salt 

1 tablespoon pumpkin spice 

METHOD 

1. Preheat oven to 450F and place a cast iron skillet or pie pan into your oven while preheating. 

2. Blend the eggs, milk and butter in a blender on high until smooth (about 2 minutes). 

3. Add flour, cornstarch, salt and pumpkin spice to the blender and continue to blend until just combined. 

4. Carefully remove skillet/pie dish from the oven and add 1 tablespoon butter to the hot skillet. Swirl to completely coat the inside of the pan. 

5. While the pan is still hot, pour your blended batter into the skillet and return to the oven. Bake for approximately 20 minutes or until the edges puff up and turn golden brown. 

6. Serve simply with a little syrup, butter, and powdered sugar, or get creative and top with maple-braised pears and nuts, or a quick stir fry of onions, bacon and wilted arugula. 

GRILLED LOCAL BANANAS

IMAGE BY DREAMSTIME

At the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge

With hundreds of different varieties of bananas growing on Hawai‘i Island we found our favorite bananas at The Kamuela Farmers’ Market. Simply peel and place them on the BBQ. We rubbed our bananas with coconut oil then seasoned them with sea salt. Create dipping sauces like chocolate, chopped macadamia nuts, toasted coconuts and enjoy!

RADISH

RADISH IMAGE BY BARRY FRANKEL

At the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge

Our friend Cody Lee Meyer is now farming at Timbers Resort where they grow all kinds of radishes. Black, watermelon, red… choose your variety, cut them in half, grill and chill. Make grass-fed compound butter and add salt.

TOMATOES

IMAGE BY BARRY FRANKEL 

At the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge

Ho Farms produces baby tomatoes of all different sizes and colors. Stick them on a skewer and it’ll be less than two minutes till you’ve got a great pupu! We added za’atar, fresh mint, grilled lemon, olive oil, and smoked sea salt. A perfect little summer salad. 

GRILLED MAUI GOLD PINEAPPLE

IMAGE BY BARRY FRANKEL

At the edible Hawaiian Islands test kitchen, we love the way cooking over fire can transform a meal. This summer, we reached out to a different farm on each of the Hawaiian Islands, selected a fruit or vegetable from that farm, and grilled them over a fire. Add an unlikely dipping sauce to go along with it, and you’ve got yourself an unforgettable pupu. In keeping with the themes of this issue – COOK, FIRE, and NO RECIPE – we improvised everything based on what we had in the fridge

Cold smoked plain yogurt with Hawaiian Volcano Guava Smoked Sea Salt.

NOTE how we cut the pineapple so it’s easy to grab, dip and eat. We liked the contrast of the hot, juicy pineapple and the cold smoked yogurt. 

SQUASH AND FARRO SALAD

RECIPE COURTESY OF CHEF DAN ROBAYO 
IMAGE BY BARRY FRANKEL PHOTOGRAPHY 

Serving – this recipe can be adjusted easily for 1-6 servings 

INGREDIENTS 

Roasted Kobocha squash, warmed 

Local Goat Cheese 

Farro, cooked and cooled 

Arugula, cleaned and dried 

Basil, cleaned and chopped 

Mint, cleaned and minced 

Micro basil 

Edible flowers 

Salt and pepper 

Citrus oil 

METHOD 

Slice and bake the squash, warm it for the salad 

Toss remaining ingredients in citrus oil, then toss in squash 

Arrange on a plate or low bowl 

Garnish with micro greens and edible flowers 

Be creative in arranging the squash, goat cheese and edible flowers 

INGREDIENTS FOR CITRUS OIL 

Squeeze any fresh citrus 

Quality olive oil 

Salt and pepper 

METHOD FOR CITRUS OIL 

1 part fresh squeezed citrus juice 

4 parts quality olive oil 

Add oil slowly as you wish to emulsify 

RAW PAD THAI

“NOODLE” INGREDIENTS:

1 large daikon

1 medium carrot

4 fresh basil leaves

“NOODLE” METHOD:

> Peel the carrot and daikon.

> Using the thin slice on a mandolin, slice the daikon length-wise. With a knife, cut the daikon pieces length-wise again to make “noodles.”

> Grate the carrot.

> Chop the basil.

> Place all ingredients in a large bowl. 

DRESSING INGREDIENTS:

1/3 cup creamy peanut butter, almond butter or sunflower butter

2 tablespoons soy sauce

3 tablespoons maple syrup, agave, or honey

½ a lime (about 2 tablespoons lime juice)

1 teaspoon chili powder

½ a jalapeño

2 tablespoons shredded ginger

2 tablespoons water

DRESSING METHOD:

> Blend all ingredients together in a blender.

> Pour the dressing over the “noodles.” 

TOPPING INGREDIENTS:

Bean sprouts

Roasted peanuts or almonds

Fresh cilantro 

ASSEMBLY METHOD:

> Divide the “noodles” into 4 separate bowls.

> Top with roasted peanuts, fresh cilantro, and bean sprouts.

> Add chopped jalapeño or green onions if desired. 

EXTRA TIP:

What to do with the ends of the carrots, herb stems, and ginger peels? Instead of putting them straight into the compost, store them in a container in the freezer. When the container is full, boil the scraps for half an hour in a soup pot, strain, and you’ve got a unique, homemade vegetable stock!

Emily is a private chef on Kauai. She has cooked her way through our National Parks as a backcountry chef, studied in France, and was head pastry chef at a large vegan and gluten-free restaurant in Wyoming. To book a personalized dinner with Emily, please contact her through www.chefemilybucks.com.

Featured Farms: Moloa’a Organica’a, Glory Farm with Hannah