Category Archives: General

Yo, Yo, Yo — Fro-Yo at Home

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Greek yogurt sorbet -- crazy easy to make.

Greek yogurt sorbet — crazy easy to make.

 

You may never trek outside to buy fro-yo again.

Not if you have an ice cream maker and this recipe for “Greek Yogurt Sorbet” from the new cookbook, “Yogurt: Sweet and Savory Recipes For Breakfast, Lunch, and Dinner” (Ten Speed Press) by award-winning, veteran cookbook writer Janet Fletcher, of which I received a review copy.

The slender book not only includes directions for making your own yogurt and yogurt cheese at home, but 50 recipes for incorporating yogurt in just about everything. Enjoy it in “Cherry Tomato Raita” to “Chilled Golden Beet & Yogurt Soup” to “Orzo with Spicy Lamb, Chickpeas & Yogurt” to “Greek Yogurt Panna Cotta with Strawberry Rhubarb Sauce.”

Transforming store-bought Greek yogurt into an ice cream-like treat is ridiculously easy. Get out a big bowl, dump in the yogurt (whole milk, please), sugar, corn syrup, vanilla extract and a pinch of salt; stir. That’s the extent of the heavy lifting.

No eggs are involved. No cooking, either. Just chill down the mixture either in an ice bath or in the refrigerator overnight. Then, spin in an ice cream maker. And prepare to go to town on it.

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Join the Food Gal and the Oaxacan Kitchen Mobile for A Macy’s Cooking Demo

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MacysOaxacan

From the moment I tasted its lusty mole sauces and made-to-order, griddled corn tortillas, I fell in love with the Oaxacan Kitchen.

You will, too, when its founder Ron Kent joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 6 p.m. May 7.

You may think you know Mexican food. But Oaxacan Kitchen — which has its own food truck that makes the rounds of the Peninsula, as well as food stands at local farmers markets — sets itself apart from the run-of-the-mill with its richly authentic flavors.

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You Never Know What You’ll Turn Up in Hawaii

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Atomic red hot dog musubi from Foodland market on Maui.

Atomic red hot dog musubi from Foodland market on Maui.

Like Neon-Red Hot Dogs

Yes, hot dogs the very unnatural color of atomic red are a thing in Hawaii.

Think of them as the red velvet cake of hot dogs.

You can find them in packages in the supermarkets, atop musubi or nestled into buns.

As one Hawaiian-born chef joked to me, “We do like our carcinogens.”

Even though he and his friends grew up on them, none could offer an explanation as to why they are the color that they are.

Even a Maui News article published a few years ago wasn’t able to shed much light on it.

I’ll take a wild guess and surmise they’re that hue to emulate char siu or Chinese barbecued pork. But who knows?

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Meet Chocolate Butter Mochi — Your New BFF

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Sweet rice flour is the secret to this unusual -- and unusually good -- chocolate creation. (Photo by Carolyn Jung)

Sweet rice flour is the secret to this unusual — and unusually good — chocolate creation. (Photo by Carolyn Jung)

 

Ever since discovering the joys of butter mochi on a trip to Honolulu a few years ago, I’ve become rather obsessed with it.

Made with copious amounts of butter, eggs, whole milk or condensed milk, what’s not to adore?

It bakes up so easily into buttery, bouncy brilliance, too.

In supermarkets and mom-and-pop grocery stores in Hawaii, you’ll find that basic version, plus loads more — coconut butter mochi, chocolate-chip butter mochi, even peanut-butter butter mochi.

And of course, the piece de resistance, chocolate butter mochi. Oh, yes!

After getting rather hooked on baking regular butter mochi at home, I couldn’t wait to turn my attention to the chocolate version, especially when I spied a recipe for it in the new “Flavors of Aloha: Cooking with Tommy Bahama” (Chronicle Books), of which I received a review copy. The recipes are by veteran cookbook writer, Rick Rodgers.

(Photo courtesy of Tommy Bahama)

(Photo courtesy of Tommy Bahama)

I admit that I’ve always associated Tommy Bahama with its tropical print shirts. I didn’t even realize the company had restaurants, too.

Featured in this cookbook are more than 100 recipes with true island flair, from “Crispy Sriracha Shrimp” to “Kalua Pulled-Pork Sandwiches” to “Pina Colada Cake.”

But back to chocolate butter mochi, shall we?

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A Taste of Paradise on Maui

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Molokai sweet potato pancakes at Cane & Canoe at the Montage Kapalua. What a way to greet the morning.

Molokai sweet potato pancakes at Cane & Canoe at the Montage Kapalua. What a way to greet the morning.

 

MAUI, HAWAII — In seven days on this tropical paradise, one can do major damage to the waistline. So much for that Speedo or bikini bod.

I can practically live on nothing but poke and papaya when I visit Hawaii. But of course, when you’re a guest invited by the Maui Visitors Bureau, with meals and accommodations provided, you end up eating a whole lot more. Happily, of course.

In fact, I miss the food already. Can you blame me? Just take a look.

Montage Kapualua Bay

One of the newer resorts in the area, the 24-acre, oceanfront Montage Kapualua Bay opened in June 2014. A former Ritz-Carlton time-share, the property still boasts a fair number of privately-owned luxury units. But 50 of them are operated by the hotel, comprising one-, two-, and three-bedroom residences with gourmet kitchens, living rooms and spacious lanais.

There’s also a large fitness center with state-of-the-art equipment, spa services, outdoor hot and cold plunge pools, and exercise classes. Yours truly even dragged herself to an early-morning cardio core class one day.

The view during breakfast.

The view during breakfast.

The living room in our suite.

The living room in our suite.

The full-service kitchen, which even has a washer-dryer off to the side.

The full-service kitchen, which even has a washer-dryer off to the side.

One of three bedrooms in this particular suite.

One of three bedrooms in this particular suite.

But first things first. After a very long flight that arrived late at night, my husband and I were so looking forward to breakfast the next morning at the resort’s restaurant, Cane & Canoe.

The open-air restaurant affords a perfect view of the pool and ocean as the sun comes up. Bask in that sight as complimentary mini kabocha muffins arrive to the table.

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