Hawaiian Food for Island of Sweet Pies and Soldiers

Our latest selection for Cook the Books Club is Island of Sweet Pies and Soldiers, by Sara Ackerman, hosted by fellow Hawaii blogger, Deb from Kahakai Kitchen. Especially interesting to me as a resident on the island where this all takes place - The Big Island!  And so fascinating to visit a familiar locale at this time in the past. I don't believe I've ever read a book dealing with WWII and its impact on Hawaii, particularly The Big Island.

Other than the pies, there wasn't a whole lot of food mentions. Not that I noticed anyway. However, given the ambiance, we can use our imaginations. From the Publishers:

"Hawaii, 1944. The Pacific battles of World War II continue to threaten American soil, and on the home front, the bonds of friendship and the strength of love are tested.

Violet Iverson and her young daughter, Ella, are piecing their lives together one year after the disappearance of her husband. As rumors swirl and questions about his loyalties surface, Violet believes Ella knows something. But Ella is stubbornly silent. Something—or someone—has scared her. And with the island overrun by troops training for a secret mission, tension and suspicion between neighbors is rising.

Violet bands together with her close friends to get through the difficult days. To support themselves, they open a pie stand near the military base, offering the soldiers a little homemade comfort. Try as she might, Violet can’t ignore her attraction to the brash marine who comes to her aid when the women are accused of spying. Desperate to discover the truth behind what happened to her husband, while keeping her friends and daughter safe, Violet is torn by guilt, fear and longing as she faces losing everything. Again."

I had family over and prepared them a Hawaiian themed dinner. Kalua pork, Lomi Lomi Salmon, Macaroni Salad (local style) and Coconut cake. The Kalua pork was a first for me, and made in the pressure cooker. Traditionally, a whole pig would be slow cooked, overnight in an imu (a large rock and banana leaf lined pit in the ground, as they did in the book for their Christmas party). Much easier to start with some locally sourced, free range pork shoulder roast, a few banana leaves and some liquid smoke.  Oh yes!  It totally worked.

Lomi Lomi Salmon on The Last Cruise

I truly enjoyed my vicarious trip aboard the 1950s vintage ocean liner, Queen Isabella, on  The Last Cruise, by Kate Christensen.  Before heading to a scrapyard, the dowager vessel is making her last run, a final voyage to Hawaii and back, with all the bells and whistles, highlighting an era of luxury cruising.  The novel gives us a terrific peek into life behind the scenes with various passengers, an owner, the kitchen crew, and  relationships within a Jewish String Quartet, also facing the end of their careers.

From the Publishers:
"For the guests on board, among them Christine Thorne, a former journalist turned Maine farmer, it's a chance to experience the bygone mid-20th century era of decadent luxury cruising, complete with fine dining, classic highballs, string quartets, and sophisticated jazz. Smoking is allowed but not cell phones--or children, for that matter. 

But this is the second decade of an uncertain new millennium, not the sunny, heedless fifties, and certain disquieting signs of strife and malfunction above and below decks intrude on the festivities. Down in the main galley, Mick Szabo, a battle-weary Hungarian executive sous-chef, watches escalating tensions among the crew. Meanwhile, Miriam Koslow, an elderly Israeli violinist with the Sabra Quartet, becomes increasingly aware of the age-related vulnerabilities of the ship herself and the cynical corners cut by the cruise ship company, Cabaret.  When a time of crisis begins, Christine, Mick, and Miriam find themselves facing the unknown together in an unexpected and startling test of their characters."

Lomi Lomi Salmon Stuffed Avocado and Laulaus

This month we were given the challenge/assignment by Daring Cooks to do edible containers.  First off, I made stuffed mustard cabbage leaves with a filling that included  fish and fresh corn, baked in a broth.  Since I was not all that happy with the way they turned out, it was back to the drawing board.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

My final decision was to go Hawaiian.  I have lived here for the better part of my life, though have never posted about two staples of the luau scene.  So, that had to be remedied.   Lomi lomi Salmon is made with salt salmon, and usually served as a side with Lau laus, kalua pork and poi.  Especially poi, as its blandness is a perfect foil to the intense zap of onion, lemon and salt salmon.  I thought an avocado half would serve that same purpose, while holding the salad like a little bowl.

Between the two dishes, you need to plan ahead and start early.  This salmon recipe makes a gargantuan amount, which I cut way down, buying a small package of (8 oz.) salted salmon.  I used two small tomatoes and only 1/2 an onion, and 2 green onions.  That gave plenty for 4 avocado halves.