Sourdough Starter - Free Giveaway

Her real name is Genevieve.  I called her Clementine for awhile.  In fact, for so long I had forgotten her true name.  My only excuse being a slight mental block with Genevieve.  Just wanted to get the record straight here.  This lovely 200+ year old (after 200, who's counting?) French (former), sourdough starter is still going strong in my kitchen.

In fact,  I just finished feeding her the weekly ration of flour and water.  Sounds like prison fare, doesn't it?  Which action made me think a new post on her life might be in order.  And, a GIVEAWAY.  Yes people, something FREE.  And, that would be .......ta da......a bit of the real thing.  You too can own harbor a 200+ year old French madam. I will send la bébé in the post, well packaged, to the lucky winner.

Infomercial (and Other) Cure-alls

 Guess what folks, your troubles are now over!   A new drink has been invented, which gets rid of all those nasty pains in your body (that is if you are old enough to have any).  I kid you not.  It is called Nopuloser.  You may have heard of this miracle potion. So yes, absolutely all aches and pains can be HISTORY.   Shout Amen here!  And, not just pains, also diabetes, allergies, snot, cardiovascular problems, skin diseases, respiratory ailments, Alzheimer's, and housework.  Because you will be feeling soooo much better, who would expect you to waste precious time cleaning toilets?  Not anyone.

Do you ever find yourself sitting in a relaxed, semi-comatose state, perhaps after scrubbing those toilets, staring at the TV, and watching an infomercial?  Just because it's there. Then you know what I'm talking about.  A nice lady looks right out at you, very sincerely, extolling the virtues of whatever it is, and you  find yourself reaching for the phone.  Yes, and that is how "they" can afford those expensive commercials.  Air time is not cheap, lovey.  That particular one is still going on and on, with countless testimonies.

As I type, Bob is talking about ordering the first bottle, which is said to be free.  Well $10., but that is just for shipping and handling.   I suppose you'd be hooked after a first dose, and get right on their regular delivery list at $45 a pop??  Do you suppose the mad chemist put some secret addictive drug in there?  But, you won't know for sure if it's actually working until two bottles.  One is only a two week supply.  You have to take it for at least a month. I know all this because, yes, he's gone and done it - ordered two, and that is what he was told. As well as, "I want more for you than you do for yourself.  I don't want you to run out after a month.  I can give you a 5 bottle deal at a discount.......(Bob is silent here) ...how about a 3 bottle deal?"  Apparently, there is a lady out there who buys it by the skipload, drinks a bottle a day.  She likes it so much.  I guess that is better than a whiskey bottle a day habit.  Good, in fact, diverting money from the wicked liquor distillers of the world.

I wouldn't want you to think he is the only one around here listening to infomercials.  I get sort of sucked in by the nifty kitchen gadgets.  Will be reporting more on the potion phenom later.  After the trial period.  Maybe even before.

Dancing the Champandongo

I seem, without any real forethought, to be on a South of the Border groove.  We recently had Columbian Cassava Cake, Pork Enchaladas in Green Sauce, Chicken Molé Poblano, and now, thanks to our  Cook the Books Club, a Mexican dish called Champandongo.  Hosted this time by Deb of Kahakai Kitchen, the book selection for February/March was Like Water For Chocolate by Laura Esquivel.

Her novel is a love story, as well as a fantastical, adult fairy tale, on the order of the Brothers Grimm?  It reminded me a bit of an ancient Greek tragedy, only with more sex and magic, besides recipes, which is usually fun.  I won't go into any summaries of the story here, (there is a good one one at Cook the Books' site) just read her novel, if you haven't already.

So, for a strange tale, I thought an unusual concoction was called for here.  Something not seen on the ordinary Mexican restaurant menu, and, one I'd never made or heard of.  My research didn't turn up very much on the origin of, or alternate recipes for Champandongo.  I have three Mexican cookbooks, none of which had a mention, and my online surf came up mostly with references back to the book, and tourista restaurants in Mexico that serve it  (mainly due to the books' popularity).  Though it was described by a few as delicious, albeit ugly.  So, my challenge was to keep the deliciousness, and improve on looks, if possible.  Anyway, when you get right down to it, how lovely is a slab of steak?  Ok, without prior taste memory?

Our Cinderella heroine, Tita, makes her dish with a lot of interruptions due to family strife, and suppressed rage.  Which is interesting, because here in Hawaii, a Tita is usually a woman who doesn't suppress any of it.  In fact, you'd better watch out.  If I did that, probably half the ingredients would be either left out or mixed up.  As it is, I forgot the citrus element.

Since the amount of molé called for in this was equal to what I had remaining from my Chicken Molé Poblano, it seemed doubly appropriate to make this ASAP.   Frugal sort that I am.  Also, luckily, our local natural foods store carries queso Oaxaca, very close (maybe just in my imagination) to the queso Manchego called for in Champandongo.  Sounds like a dance, doesn't it?  Put on some salsa music while cooking.  I love all these names.  This dish has also been called a Mexican Lasagna, as it layers meats, sauce and cheese with tortillas, rather than pasta.  Directions continue after the jump.

Strange Fruits

 

My latest citrus acquisition.  New member of the family.  These beguiling little fruits are in their infancy, some just barely in toddler stage.  Citron Hands, also known as Buddha's Hand (possibly because of its Asian origin?), came from North East India and migrated to China in the 4th century.  They seem to be in a praying position. Might be saying, yes, you too can pray.  Just try.

 

It's pointing at me.

The mature fruits are supposed to be beautifully fragrant and are used to perfume a room in China and Japan.  What a thought.  No more room aerosols.  Just put one of these babies in every bathroom.  Although there is no juice, the white pith is not bitter, so the whole fruit can be used in cooking. I have been inspired by Linda, a very innovative,  professional chef, doing some incredible things with citrus at her site.

I am sitting on the edge of my seat waiting for these guys to grow up already.  I want to know what it smells like, how is the taste different from other types of citrus, how can they be used to best advantage??  It's telling me, just wait.  Hey, no rush.  Maybe we'll learn patience here.

Le Migliori Polpette di Tonno or Tunaballs

Just so you know, right off the bat, these cannot be improved upon by using (murdering) a nice piece of fresh ahi tuna.  Frozen might be excusable.  They are quite excellent, in a groove of their own.  This marvelous recipe converts canned tuna, yes folks, you heard it right, to... ta da....a new dimension. Originally inspired by a Jamie Oliver recipe, considerably altered here, and again by me right here.  So, you have the advantage of all the bugs being worked out.

Le Migliori Polpette di Tonno

Serves 4-6
 I did not include directions for the marinara sauce.  I think you can handle that.  If not, or even if, there are some excellent prepared versions out there. The pasta as well, just use your favorite.

And, you will get no careful photos of the preparation.  By the time we realized it was going to be post worthy, the meal was finished.  So next day, before eating those two remaining Tunaballs for lunch, I quickly whipped out my camera.

Chicken Molé Poblano for Recipes to Rival

Our February Recipes to Rival project, hosted by Temperance of High on the Hog, was a delicious Chicken Molé  Poblano.  Since this entry is coming from Hawaii, I should perhaps call it my Tsunami Chicken Molé?

It wasn't really all that difficult, and well worth the bit of effort as it was soooo good, besides making twice the amount needed.  So, you can freeze enough for a different meal later.  I love molés and, in looking through my various cookbooks to compare recipes, realized that they come in a rainbow array of  black, red, and yellow ones, besides this Poblano, which is a lovely terracotta color.  Like Mexican quarry tiles, ha ha, sounds better than brown.  And, what is guacamole, but a green molé?  My favorite Mexican cookbook, the fabulous Frida's Fiestas,  is full of wonderful photos of her house and art, with recipes for the black, yellow and red ones, as well as a fresh green.  Each very different, and now I've got to try them all.  In fact, this feels like the beginning of a post series.  Look for it right here folks.

Chicken Molé Poblano

Recipe courtesy Tyler Florence

Ingredients
Molé sauce:
2 dried Ancho chilies, stemmed and seeded
2 dried Anaheim chilies, stemmed and seeded
2 dried Chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican (I used my fresh Puerto Rican)
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 small onions, sliced
3 cloves garlic, chopped
2 Serrano peppers, stemmed and seeded, chopped
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped

Chicken:
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
I added salt to taste at the end
Directions after the jump ...

Rancher's Lamb and Eating Locally Grown Stuff

A few posts ago, I mentioned some lamb I bought at the Cherry Blossom Festival in Waimea. We were thrilled to be able to buy locally raised lamb, right from the ranchers themselves.  And, it was excellent, I might add.  Should you be interested, the source is Kahua Ranch, (808 882-4646) on Kohala Mountain Rd.  They have meat available at a local Farmers Market, which is usually held on the first Saturday of the month in Waimea, as well as Monday thru Friday at the Ranch.  Call for directions and availability.

And, going along with the concept of locally produced foods, a worker at my favorite, healthy foods store, Island Naturals, was able to put me in touch with people selling fresh, local pork products.  Things are looking up around here.  If you're an omnivore.  And, I am.  Our neighborhood CSA, Ke Ola Farm, is doing more veggies now (not only greens) and I've been really happy with the last boxes....

Pork Enchiladas in Green Sauce

Chocolate is the secret ingredient here.  Don't tell anyone.  I had roasted a pork loin for Sunday and, was faced with the oldest question in gastronomic history, what to transform some left-over meat into.  A resplendent reincarnation, altogether new, is called for.  A favorite with this Left-Over Diva is enchiladas, or cannelloni if we're going Italian style.  Meat pies or empanadas would be a good option, but that's another post.

First off, I wanted to simmer the pork, diced into small cubes, in a marinade of citrus juices and white wine until the liquid was almost all evaporated or absorbed into the meat.  Just because it sounded like a good idea.  Then saute some cooked, diced potatoes (more left-overs, ha), a bit of onion, some minced chili pepper, and add that to the meat.

It was at this point that chocolate popped into my head.  Can't imagine what cosmic dimension the thought arrived from.  But, what the heck.  Everything goes better with bacon, right?  Well, we've already got pork covered, so what else is almost universally loved?  Right, chocolate.  I ground some cacao nibs (yes, these are from my tree) and toasted pumpkin seeds, just because they go well together, then added that into the pork mixture.  Ready for stuffing those tortillas.  Recipe after the jump.

Save the Mangroves

  I thought the following information  was worth passing on, as it appears the eco thugs are busy once again (are they ever not?).  Destroying the environment, in the name of environmentalism.  The article is by Dr. Singer.

A lawsuit has just begun on the Big Island of Hawaii to seek an injunction ending the environmental destruction caused, not by invasive species, but by invasive species eradicators.

Being eradicated is the famous mangrove tree, which lives in brackish waters along shoreline wetlands. Mangroves are valued around the world for their beauty, protection of the shoreline during tsunamis and storms, protection of coral reefs from runoff and silt, creation of fish nursery habitats, and purification of polluted waters, among other things.

But in Hawaii, where native species supremacists run amok, the mangrove's “non-native” status has condemned it to extermination, to the very last propagule.

Currently under attack are 15 acres of prime shoreline and conservation land, some near popular beaches, with swimmers, snorkelers, and surfers nearby, all deemed guilty of harboring mangroves. These include Onekahakaha Beach Park in Hilo, Isaac Hale Beach Park in Pohoiki, Paki Bay, and Kaloko-Honokohau National Historical Park.

           The method of attack is to apply herbicide, killing the trees and leaving them dead, decaying, and rotting in place. The dead trees will stay there for years to come. Proponents of this method state that using poisons avoids the need to conduct an Environmental Assessment, and is less expensive than hand removal, which can disturb the soil and trigger an Environmental Assessment.

An Environmental Assessment is necessary to determine if an action poses a potential threat to the environment, human health, the economy, cultural resources, etc.

Why avoid an Environmental Assessment? It takes time, money, and involves public comment and scrutiny, which could backfire on plans to experiment with poison on trees along the shoreline.