22 February 2017

Spatchcock Chicken

I recently took a class at the Boston Center for Adult Education taught by Tony Maws, chef/owner of my favorite restaurant, Craigie on Main. Known for his nose-to-tail cooking and making use of every part of an animal, this class allowed us to work with foods that seem unapproachable - fresh uni - as well as the everyday - whole chickens.


20 February 2017

Food in Jars Mastery Challenge #2: Salt Preserving

This month's assignment for the Food in Jars Mastery Challenge was Salt Preserving. I admit that before the assignment came out I was apprehensive. I thought we would be curing meats or something that sounds iffy if not done correctly. Thankfully we are easing into this technique. Since I'd made preserved lemons in the past, I decided to make a citrus/herb salt.


11 February 2017

Rice Cooker Ginger Chicken and Coconut Rice


With my weekday schedule I rarely have the time or energy to cook when I get home. I prefer to get my cooking done on the weekend and reheat leftovers throughout the week. However, I have a few recipes that take almost no time to prepare and this rice cooker chicken and rice dish is one of them.


18 January 2017

Food in Jars Mastery Challenge #1: Marmalade

I was first introduced to Marisa McClellan and her blog Food in Jars several years ago. A friend learned of my interest in making jam and sent me Marisa's recipe for blueberry jam from her first book. And from that point I was hooked. Her cookbooks and blog make canning very accessible. I also attended a class she hosted when she came up to Massachusetts a few years ago.


16 January 2017

Chocolate Haupia Pie with Toasted Coconut Crust

In a previous post I shared a recipe for chocolate haupia pie for a crowd. This weekend I was invited to a dinner and offered to bring dessert. Because my host always asks for this particular dessert, I decided to see what I could do to make it a little more elegant.


02 January 2017

Butter Mochi

Unlike most of my family I'm indifferent to mochi. If it's there I'll eat it, if not, I don't miss it. When I come home to Hawaii I don't feel the need to seek out treats from different family-owned mochi shops to take back to the mainland with me.

However, one type of mochi that I enjoy is butter mochi, something that I've only heard of in Hawaii and is another example of something delicious that comes from the blending of cultures.


31 December 2016

Dorie Greenspan's World Peace Cookies

As I close out the year, and what a tumultuous year it's been, I can think of no better recipe to share than World Peace Cookies from the adorable and lovely Dorie Greenspan. As she shared on her site, "The World Peace Cookie lives up to its name: If everyone had it, peace would reign o’er the planet. I’m convinced of this." If only it were so simple.