Tag: Fall 2014

Dinner Roles In The Kenoi Household

Story by Fern Gavelek

Photos by Kirk Shorte

Food fosters togetherness in the Kenoi household

Sitting down at the table and enjoying dinner together as a family is a priority for Hawai‘i County Mayor Billy Kenoi.

“Dinner is the one time a day we all have together,” states the second-term mayor and Big Island native.

Leading full and busy lives, Mayor Billy and wife Takako share the parenting of their three children: Liam, 16; Justin, 14 and Mahina, 12. A flight attendant, Takako travels three days each week and in her absence, Mayor Billy takes over. Fatherly duties include transporting keiki to their activities and supervising dinner preparation.

“Over time, we have developed roles in making meals,” Mayor Billy says. “Takako likes to cook, so she takes over when she’s home. When it’s me and the kids in the kitchen, we work together.”

Family food participation starts with shopping. Typically, after picking up the kids in the afternoon, Mayor Billy takes his brood to the grocer’s or the Kea‘au Farmers Market to source ingredients—unless there’s something already in the works. When kalua pig is available in the freezer, made earlier in the family’s own imu (earthen oven), then one of the kids simply cooks cabbage.

There’s always hamburger in the freezer too to grab and defrost for the night’s meal. Other Kenoi meal-making “starters” are rice, poi and poke.

Justin’s favorite is Hamburger Helper and he readily takes charge of its preparation. “The kids love that; it doesn’t last long around here,” Billy says with a smile.

Another well-received family dish is “gravy burgers.” Prepared with hamburger, cream of mushroom soup, chopped onion, egg and bread crumbs, the recipe involves heating the soup, shaping and frying the patties, simmering the finished patties in the soup and then enjoying atop rice. It’s easy for kids to make.

“I make shoyu chicken, broiled pork chops and grilled salmon,” says Mayor Billy, adding that salmon and chicken are Liam’s favorites. “We always have a salad.”

Fresh fruit is readily available for all to grab, plus chocolate milk, juices, sports drinks and water. “I encourage the kids to hydrate,” notes Mayor Billy, who is an avid surfer and regular recent competitor in island triathlons.

“The kids can be picky; but they are pretty flexible and we have fun,” he concludes.

The Kenoi Family in EdlbieHi.com

Make Your Own Bone Broth

 

MAKE YOUR OWN BONE BROTH

Photo by Dania Katz
Bone broth is a mineral-rich infusion made by boiling the bones of healthy animals with vegetables, spices, and herbs. You’ll find a large stockpot of bone broth simmering in many kitchens. It has great culinary uses and unparalleled flavor, but it is also a powerful health tonic that can be easily added to your family’s diet.
Bone broth is a traditional food that your grandmother most likely made. Various cultures around the world still consume bone broth regularly as it is an inexpensive and highly nutritious food.
Along with its amazing flavor and culinary uses, bone broth is an excellent source of minerals and is known to boost the immune system (chicken soup for a cold, anyone?) and improve digestion. The broth’s high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps smooth connective tissue.
This delicious broth can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added. It’s also a great base for many sauces and other culinary dishes.

Equipment

  • Saucepan Or Stock Pot
  • Large Spoon
  • Knife

Ingredients

  • 1 Large Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 tsp. Apple Cider Vinegar
  • 1 Bunch Flat Leaf Parsley
  • 1 tsp. Sea Salt
  • 1 tsp. Whole Peppercorns
  • 2 Cloves Peeled Garlic
  • Water

Instructions

  • Wash and coarsely chop onions, carrots, and celery.
  • Add bones and vegetables to a large stockpot and cover with water.
  • Reserve apple cider vinegar, parsley, salt, peppercorns, and garlic. 
  • Simmer on medium heat.
  • Remove impurities that float to the top of the broth with a large spoon during the first few hours of cooking. There will be fewer impurities with healthy organic bones.
  • Cooking times:
    Beef Bones = 48 hours
    Chicken Bones = 24 hours
    Fish Bones = 8 hours
  • Add apple cider vinegar, parsley, sea salt, peppercorns, and garlic in the last hour of cooking. Strain broth.

Notes

Bone broth will keep for 5 days in your refrigerator or can be frozen. This recipe can easily be doubled.

 

Letter Of Aloha – Fall 2014

I’ve always been drawn, fascinated and fed by the capacity of food to bring people together.  The ways in which we share our bounty, our stories and our experiences with one another around the dinner table have propelled me into the world of food writing and cooking. It speaks to the heart of what and who we are as a society.

How the gathering happens varies, but we have all been called to sit down at the dinner table to share a meal with others. We are called to come together and Share.

This Fall issue will give you a look into a meal shared after the main dishes were hunted for in The Hunter, The Chef, a local chef’s menu for a home grown thanksgiving dinner in Cooking Fresh with Chef Sheldon Simeon, a community coming together to support a documentary about the cultivation, harvest and eating of taro for three meals a day in Pass the Pa‘i ‘Ai, recipes using foods we can forage for on the islands in Foraging Hawai’I with Sonny Savage along with recipes and fresh farm produce to share with others in your life through a meal.

No matter the reason or occasion, the act of coming together to share food creates the setting for us to share our lives with one another. This to me is a perfect metaphor for my joining the Edible Hawaiian Islands table. I have come to sit here now with its staff and with all of you.

It’s an honor to join Edible as its new editor and share with you the stories of our local fresh food culture here in Hawai’i. Join me, subscribe to the magazine and be here with us as we move forward into the delicious world of Edible Hawaiian Islands. We have exciting things ahead of us.

 

Mahalo,

Elena Rego

Editor