Recipe and Photography Courtesy of Kate Winsland and Guy Ambrosino • Serves 6
FOR THE DOUGH
1 cup all-purpose flour
Kosher salt
8 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
FOR THE FILLING
4 medium red onions
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 bunch scallions, finely chopped
4 ounces goat cheese
DOUGH METHOD
1. To make the dough, combine the flour and ¼teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps.
2. Drizzle 3 tablespoons ice water over the mixture and stir together with your hands or a fork until it will just hold together when squeezed. Add the remaining water if you need it.
3. Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap.
4. Refrigerate for at least 1 hour and up to 2 days; the dough can also be frozen for up to 1 month.
FILLING METHOD
1. Peel the onions, neatly trim the root end and cut them lengthwise into ½-inch wedges, keeping the root end intact so they hold together.
2. Heat the olive oil in a skillet over moderate heat. Arrange as many onion wedges as will fit in a single layer in the skillet and season with salt and pepper.
3. Cook the onions, without stirring or moving them, until the bottoms are nicely browned, about 5 minutes.
4. Spoon the onions onto a plate, taking care not to break them up, but not worrying about it if you do. Repeat with the remaining onions.
5. Combine the scallions and goat cheese in a bowl and mash together with a fork until very well combined. Season to taste with salt and pepper.
ASSEMBLY
1. Heat the oven to 400°F. Line a baking sheet with parchment or a Silpat.
2. Roll the dough into a 12-inch round on a lightly floured countertop, then transfer it to the baking sheet.
3. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the onions, browned sides up, over the cheese, then fold the edges of the dough over, pleating as necessary.
4. Bake the galette until the pastry is golden brown, about 40 minutes. Remove from the oven and serve warm or at room temperature.
RECIPES AND PHOTOGRAPHS COURTESY OF KATE WINSLOW AND GUY AMBROSINO
THE Hawai‘i DEPICTED ON TELEVISION and in film, on people’s Instagram accounts during and post-vacation, in advertisements and commercials—that Hawai‘i does not exist. Hawai‘i is wildness and scent and taste, smoke and lava and sweat and the pounding of poi, Hawai‘i is the wai, the water, thrusting through valleys, Hawai‘i is a collision of flavor born of the cultures that arrived here over the past centuries. And Hawai‘i is rarely depicted as holistically—or as deliciously—as it is in Maui native Alana Kysar’s debut Aloha Kitchen: Recipes from Hawai‘i (Ten Speed Press, 2019).
“There are events and there are events,” says Lee Anderson. The chef-turned-entrepreneur clearly specializes in the latter. When we meet at her opulent beachfront catering venue on Maui, she wears candy pink lipstick and a matching pareau. Pink is her signature color; Anderson regularly works in hot pink chef’s coat, and in 2018 for her fiftieth birthday she threw herself a party awash in pink French tulips, toile, and paths carpeted in 60,000 pink rose petals. That was most definitely an event.
Anderson keeps her skill set as sharp as her kitchen knives. She belongs to the International Caterers Association and routinely attends culinary conferences. She seeks out opportunities to work with celebrity chefs and encourages her employees to do the same. “My role is to share and teach and help people be successful,” she says. Three of her chefs have won scholarships to study in New Orleans. As a member of Les Dames d’Escoffier, a philanthropic culinary organization led by women, she helps cultivate emerging cuisines and chefs worldwide.
