Category: Spring 2019

Letter of Aloha – Spring 2019

FIRST, I WANTED TO SAY MAHALO to all of the subscribers, advertisers and readers who gave us such positive feedback in regards to our four, distinct cover selections for the 2019 Winter issue. We read each email, listened to each voice mail, and appreciated each time you stopped us in person to share how much you loved the four different covers.

I started the new year looking at our office space and feeling like we needed to lighten our load, refresh our space and to say goodbye to things that were holding us back and weighing us down. Boxes of items were donated, recycled or shared and now the space is clean and compact. How many of you join me in really taking the term spring cleaning to heart?

We have been focused on asking you to share the magazine, and inviting as many people as possible to become subscribers, and we are in gratitude to each of you for helping us share the message of edible Hawaiian Islands. Please continue to help us in this way so we can reach our 2019 goals of sharing the magazine with even more new readers.

Tucked into this issue of the magazine you will find a gift for you between pages 34/35. It’s our 6th annual Hawaii Farm Guide. What once was a labor of love has turned into a valuable resource guide for everyone looking for a TRUE farmers’ market across the state. Please be inspired to take a farm tour or seek another way to connect with the farming community. And don’t forget to mark your calendars now for our 2019 Farm Day on Saturday May 18, 2019.

Pickled Garlic

RECIPE BY EDIBLE HAWAIIAN ISLANDS
IMAGE BY BARRY FRANKEL PHOTOGRAPHY

Our Do It Yourself department is meant to inspire and motive you to make items at home that you would normally buy at the store. We’ve been noticing pickled garlic springing up on menus all over the islands. We consider pickled garlic to be a condiment. You’ll love how the once pungent garlic flavor mellows out with pickling. Add it to sandwiches, as a soup topper, in a salad, or on a charcuterie platter. Try this recipe and snap a photo using the hashtag #ediblehirecipes, submit it to Instagram, and share how your DIY came out, plus any tips you learned along the way.

EQUIPMENT:

> Large glass mason jars with tight fitting lids

> 1 large pot

> Ladle

> Tongs

INGREDIENTS:

24 whole garlic cloves

4 cups of distilled water

24 coriander seeds

12 whole black peppercorns

2 teaspoons chili

6 whole allspice berries

3 cups white wine vinegar

¼ cup sugar

4 teaspoons canning salt

Fresh dill

METHOD:

> In a large saucepan bring all ingredients to a boil.

> Add whole garlic and turn off heat. Allow to cool slightly.

> Using the tongs, add the whole garlic to the mason jar, dividing the cloves up so there are 12 each to a mason jar. 

> Next add the fresh dill and pour the cooled pickling liquid over the garlic to the top off the mason jar. 

> Cover and place in a cool spot on the counter out of the sun. 

> Your pickled garlic will be ready in 5 weeks and will keep up to 3 months.

> Refrigerate after opening.

TIP

> Use distilled water so your garlic doesn’t oxidize and turn blue.

BREAKFAST: THE COOKBOOK

BY EMILY ELYSE MILLER

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world. Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they’re prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it’s sweet or not, classic or regional, it’s here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

THE GARDEN CHEF: RECIPES AND STORIES FROM PLANT TO PLATE

For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world’s best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.

THE GREEK VEGETARIAN COOKBOOK

BY HEATHER THOMAS A delicious collection of accessible and tasty Greek recipes – perfectly matched to the current trend for meat-free eating. Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all
over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.

TU CASA MI CASA: MEXICAN RECIPES FOR THE HOME COOK

BY ENRIQUE OLVERA Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (featured in the Netflix docuseries Chef’s Table), in his first home-cooking book. Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera’s ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

MELI WRAPS – KAUA‘I

Do you see a theme here? We are supporting small businesses and young people who have started their own business. Here, two childhood friends who became moms are the brilliant minds behind Meli Wraps. Each wrap is handmade with Aloha in Ha-waii and on the mainland. They use quality natural and organic ingredients to make earth-friendly wraps as an alternative to plas-tic wrap. All Meli Wraps are made with organic cotton, beeswax, plant oils and tree resin. We found Meli Wraps on Kauai, but they are made in Hawaii and Oregon and ship worldwide.

MELIWRAPS.COM

This new department is designed to showcase some of the creative and delicious things we find as we travel across Hawai’i. We are storytellers in search of people who are bringing their innovative ideas to life, so if you have something to share, please reach out to us.
IMAGES BY BARRY FRANKEL PHOTOGRAPHY

CROPSTICKS – STATEWIDE

This company, www.cropsticks.co is on a mission to leave behind a greener environment for future generations. They focus on producing products that are environmentally friendly at full circle. From choosing materials that are sustainable for the environment to recycling used products, they are committed.  As a new com-pany, they carefully evaluate each step they take with attention toward improving the processes along the way so that, while their carbon footprint is small, their commitment to their mission re-mains big.  Made from fast-growing bamboo, which re-grows after being chopped down. CROPSTICKS.CO

This new department is designed to showcase some of the creative and delicious things we find as we travel across Hawai’i. We are storytellers in search of people who are bringing their innovative ideas to life, so if you have something to share, please reach out to us.

IMAGES BY BARRY FRANKEL PHOTOGRAPHY

WAHI BAMBOO STRAWS – STATEWIDE

This new-ish company popped up on our @Instagram feed one morning so we took a leap of faith and purchased their bamboo straws. Reasonably priced and utilizing plastic-free packaging, we have been using them ever since. Our initial purchase was a set of two bamboo straws with their own carrying bag and cleaner. But what we loved more was the story on their website – please take a moment and read their heartwarming efforts to teach their family while making one giant step to help their island home.

WAHIHAWAII.ORG

This new department is designed to showcase some of the creative and delicious things we find as we travel across Hawai’i. We are storytellers in search of people who are bringing their innovative ideas to life, so if you have something to share, please reach out to us.

IMAGES BY BARRY FRANKEL PHOTOGRAPHY

Coconut Milk Poached Fresh Catch

RECIPE COURTESY OF CHEF LEE ANDERSON
IMAGE BY BARRY FRANKEL PHOTOGRAPHY 

Serves 6 

INGREDIENTS: 

6 – 6oz pieces of fresh fish 

3 garlic cloves 

1 red onion, roughly chopped 

1” piece of fresh galangal, peeled and roughly chopped 

2 lemongrass stalks, trimmed and finely sliced 

2 tablespoons fish sauce 

1 tablespoon brown sugar 

2 cups fresh coconut milk 

4 kaffir lime leaves 

2 Hawaiian chilies, crushed 

1 lime, juiced 

METHOD: 

Place garlic, red onion, galangal, lemongrass, fish sauce, and brown sugar in a blender and process until finely blended. Add coconut milk and blend until combined. 

Transfer coconut mixture to a heavy sauce pan. Crush kaffir lime leaves in your hand to release oils and add them to the coconut milk mixture. Heat to a gentle simmer and cook for 10 minutes allowing the flavors to infuse and the sauce to reduce slightly. Add lime juice. Strain and simmer before adding the fish. Gently poach fish for 4-5 minutes. 

Check for taste and add salt, pepper and lime juice as desired.