Poke Bar at Costco in San Francisco

1:04 PM 0 Comments


One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally combines fresh yellowfin tuna, also known as ahi, with local ingredients like seaweed, Hawaiian salt and kukui nuts. There are seemingly infinite varieties, with ingredients such as green onions, sesame seeds, mayonnaise, tobiko, wasabi, sriracha, etc. In Hawaii you can find it at delis but also in supermarkets where there is often a poke bar in the seafood department. 

Well, guess what just arrived at Costco in San Francisco? A poke bar! It features fresh wild ahi from different regions of the world including the Philippines and Sri Lanka and marinades flown in directly from Hawaii. It’s all prepared fresh at the store and sold only on Fridays, Saturdays and Sundays. Prices range from $15.99 to $17.99 per pound.


Varieties include ahi shoyu poke, ahi wasabi poke, and ahi spicy poke. They also had two cooked shrimp styles of poke. I tried the ahi limu poke which had onions, ogo (Hawaiian seaweed) Hawaiian salt, kukui nut, sesame seed and sesame oil. The limu was my favorite, it was very fresh and had a particularly nice balance of flavors and brightness. It's cool and savory, but has an intensity from the dense fish and slightly nutty and spicy flavors. 


I also tried the ahi wasabi poke with wasabi, tobiko, green onion, kukui nut, hawaiian salt and sesame seeds. It was good but really spicy! You definitely want to try this one with a beer. 

The poke tasted just like what I’ve had in Hawaii. It’s those local Hawaiian ingredients that really make this dish so special, and something that’s hard to make on the mainland.  In Hawaii it's served as a snack or appetizer and is popular with rice. With all due respect to the Costco food court, it sure beats pizza or hot dogs! 

According to the blog Chomping Board, the weekend poke bar is also available at the Redwood City, Concord and Almaden locations. 

I know this isn't "local" but sometimes you just need a little Hawaii fix. I wish I could tell you if the fish was sustainable, but I really don’t know. Several years ago Costco stopped selling 12 of the most “at risk” fish such as Atlantic cod and halibut, Chilean sea bass, swordfish and bluefin tuna, but I don’t know much about their ahi sourcing other than what I was told by someone in the Costco meat department.  

0 comments:

Asparagus salad with Feta & Pistachios

8:18 AM 0 Comments

Untitled

We have a lot of parties in the spring time. Both boys have their birthdays and so do I. I'm always on the lookout for great new dishes to make for friends and family - ideally cold, ideally something that can easily be part of a spread. For one of Dante's parties, we tried this cold asparagus salad topped with a tangy dressing, feta salad and crunchy pistachios. Definitely a success!

Next time, I'll use all green asparagus, as that is my favorite, and I'll grill it in a very hot pan rather than boiling it. 

Asparagus salad with Feta & Pistachios
serves 4-6

250 g green asparagus
500 g white asparagus
handful of pea shoots
70 g feta cheese, crumbled
2 tbsp pistachio slivers
1 tsp olive oil
1/2 lemon, juiced
2 tsp salt

dressing: 
2 tbsp olive oil
2-3 tsp sherry vinegar
salt, black pepper

The green asparagus doesn't need peeling, so just snap off the woody ends. They'll automatically break where they're supposed to. The white ones should be peeled, so start just below the tip and gently peel with a potato peeler. Snap off the woody ends. 

Fill a wide pan with water, and add the lemon juice and olive oil and bring to a boil. Add the 2 tsp salt. Simmer the white asparagus for ten minutes. Add the green stalks and cook for an additional 4-5 minutes. Drain and immediately plunge into a bowl of ice water to stop the cooking. Let dry on kitchen towels. 

On a large platter, arrange the asparagus and pea shoots, crumble over the cheese and sprinkle with pistachios. Whisk together all ingredients for the dressing and drizzle over the salad just before serving. 

0 comments:

A Kitchen to Call Home

12:33 PM 0 Comments



Last year I told you about Azalina, a chef who shares her Malaysian and Mamak heritage through food. She is a 5th generation street food vendor, but the first to find success in America. And her success so far has been amazing. She is a fixture at farmer’s markets, street food events and large outdoor concerts. Her products including her peanut sauce and coconut jam are sold at Whole Foods. Bon Apetit magazine even chose her lacy crepes as one of the top 10 things to eat at farmer’s markets. 

But Azalina needs a kitchen, her own kitchen now that her business is expanding and she is about to embark on the process of opening a restaurant. I know there are tons of crowd source funding campaigns, but this is one I wholeheartedly support because I know Azalina, I know her exciting food and her inspiring story. She is a single mom, an entrepreneur and a role model. 

Azalina is 1/3 of the way there, but just has a week left to reach her goal. I’ve pledged my support. But if for no other reason, make a donation so you can get a taste of each of her signature sauces in the process you’ll be supporting a dream that is on the verge of coming true…

Check out this video produced by Dark Rye that beautifully tells even more of her story then...

I hope you will join me in supporting her


Thank you! 

0 comments:

Chicken Mole

1:05 AM 0 Comments

chickenmole

Chicken Mole is not something I'd really imagined cooking. All I know about it is that it's pretty complicated, and everyone has their own favorite way of doing it. However, I wanted a chicken dish for a tex-feast with my friends, and this recipe looked so tempting. It's not very complicated, but it DID cause a lot of clean-up. And be super careful as you'll be mixing hot liquids - my food processor was NOT up to the task, spraying the whole kitchen with hot chicken stock. I'd have to resort to my trusty immersion blender instead.

Chicken Mole
3 tbsp neutral cooking oil (divided) 
2 chipotle chili pepper
1 ancho chili pepper
2 guajillo chili peppers (which I admittedly didn't find. I used something else and forgot to write down the name - smart, I know...) 
500 ml hot chicken stock
1 white onion, coarsely chopped
5 garlic cloves, coarsely chopped
3 plum tomatoes, coarsely chopped
6 dried plums
2 tbsp raisins
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried cloves, ground
15 almonds
15 pecans
15 peanuts (raw) 
2 tbsp sesame seeds
1 kg boneless chicken (I used a mix of thighs and breast)
300 ml water
20 g dark chocolate (70%)
salt, to taste

Heat a little of the oil in a frying pan. Fry the chili peppers for about half a minute on each side, then transfer to a blender. (One that for sure can handle hot liquids!) Pour in the hot chicken stock, and leave to soak for at least 15 minutes. Then blend until smooth. 

Meanwhile,  toast the almonds, pecans, peanuts and sesame seeds until golden brown. 

In a little more oil, fry the onion, garlic, tomatoes, plums and raisins for a few minutes. Add the oregano, thyme and cloves. Add the toasted nuts and seeds. Move the whole thing to a blender, and mix until smooth. 

Lastly, fry the chicken on both sides until golden. Use a heavy pot. When it's browned, pour in all your mixed ingredients, and the additional water. Let it simmer until the chicken is tender. When it is, remove to a cutting board, and shred with two forks. Let the sauce reduce until thick, and add the chocolate. Put the chicken back in the sauce, and season with salt. 

0 comments:

Darth Vader Chocolate Cupcakes

1:37 AM 0 Comments

dartvadermuffins-4

It was a cold, windy Sunday afternoon. We were all, more or less, bored. Husband was engrossed in some sort of online game, all I really wanted was to watch the latest episode of Pretty Little Liars, and the kids.. well, they just wanted to do something. Ideally something involving something sweet to eat, and/or making a mess.

So, how about baking something? I pulled out a new-to-me cookbook, Flour by Joanne Chang, and flipped the pages until I landed on her Chocolate Cupcakes. We quickly decided to skip frosting - these looked sweet and decadent enough on their own anyway. (So I guess maybe they are more like chocolate muffins? I never did understand the difference.) A little measuring, mixing and scooping later, and we could all enjoy a really yummy afternoon snack.

The baking cups with Darth Vader was something I picked up at Williams-Sonoma on my last trip to the US. VERY appriciated by my four-year-old.

darthvadermuffins-3

The recipe specifies to let the batter rest for an hour to hydrate the flour - I did, because I didn't dare to skip it and it worked well with our general schedule. But make sure to plan for it.

Darth Vader Chocolate Cupcakes
makes 12
recipe adapted from an original by Joanne Chang

70 g dark chocolate, finely chopped
30 g cocoa powder, sifted
200 g sugar
115 g butter
80 g water
120 g milk
1 egg
1 egg yolk
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
140 g flour

Start by placing chocolate and cocoa in a bowl. In a saucepan, melt the butter with the water and sugar. (I thought the water sounded really out of place here but it seemed to work out just fine.) When it's properly melted, add to the bowl of chocolate and stir until smooth. Add the egg, the egg yolk, milk and vanilla. Stir until combined.

In a separate bowl, combined baking powder, baking soda, salt and flour. Add to the chocolate batter, stir.

Now  let the batter sit for at least one hour at room temperature. (Or up to three days in the fridge.) Then dollop into paper cases and bake at 175°C for about 15 minutes. (The original said 30 minutes but that was way too much for mine.)

0 comments:

Vegetarian Cookbooks for Omnivores

9:19 AM 0 Comments


The reason cookbooks continue to sell when you can find plenty of recipes online is beautiful photos, illustrations and inventive recipes. The Forest Feast has it all. The pretty and very visual format of recipes with tons of photos as well as pretty watercolor illustrations is easy to follow and ever so appealing. The vegetarian recipes are simple but also attractive, such as Strawberry Salsa, Nectarine and Tomato Salad, Corn & Cauliflower Tacos and Polenta Portobellos. There are also a handful of cocktails. Erin Gleason the blogger behind the stylish vegetarian blog The Forest Feast is self-taught and focuses on seasonal ingredients. Nothing too cheffy here. Easy, pretty and original, it's a great introduction to vegetarian cuisine for omnivores or newbie home cooks looking for inspiration for everything from family meals to cocktails and entertaining.


Vegan cookbooks are nothing new. But a vegan cookbook written by someone who is not only not a vegan but not a vegetarian? Well, that is something new. And frankly, welcome. Myra Goodman and her daughter Marea Goodman are worthy evangelists for eating organic produce, since Myra Goodman is one of the co-founders of Earthbound Farm. She has written some lovely cookbooks in the past, but Straight from the Earth is particularly special. The recipes do not feature  dishes that approximate meat, but rather celebrate vegetables, grains, fruit, beans and nuts. The photography is beautiful and recipes are very enticing. There is no attitude, thankfully, just creativity and genuinely appealing recipes like Grilled Fig Sandwiches with Pistachio Pesto and Balsamic Caramelized Onions or Wheat Berry, Baby Kale, Grape and Orange Salad. Some recipes require the best seasonal produce like Crostini with Vine-Ripened Tomatoes and White Bean Puree, but others use things you can easily find all year long such as Miso Roasted Eggplant.

The New Vegetarian Cooking for Everyone is a doorstop of a book, with 665 pages and more recipes than you could cook in a lifetime. Deborah Madison has added 150 recipes and updated countless more to her classic volume. There’s more emphasis on tempeh than tofu, which may or may not be a good thing, depending upon your taste. But the inclusion of ingredients like smoked paprika, curry leaves and farro is definitely good thing. What I particularly like about the book is that it covers so many different cuisines, there are galettes, tagines, risotto, breakfast breads, hearty main dish salads and so much more. I’ve bookmarked Saffron Dumplings, Spicy Quinoa and Potato Croquettes and Braised Artichokes with Leeks and Peas. You will never again wonder what to cook for vegetarians with this book and the emphasis on deliciousness means omnivores will not get bored.


Disclaimer: This post contains affiliate links and books were provided as review copies. 

0 comments:

Roasted Garlic and Potato Dip Recipe

11:02 AM , , 0 Comments

Roast Garlic & Potato Dip
Greek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic.

Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip.

I have been experimenting with "roasting" garlic in the microwave oven, but whatever technique you want to use is fine. The main thing is not to overcook it. It should be soft and creamy but not too darkly caramelized. I use 3-4 cloves, but feel free to use as much as you like. Serve it with fresh vegetables for dipping.

Roasted Garlic and Potato Dip

1 russet potato
4 cloves roasted garlic (use any method you like)
1/4 cup extra virgin olive oil
3 Tablespoons mayonnaise
1 teaspoon freshly squeezed lemon juice
Water
Salt

Bake or microwave the potato until thoroughly cooked. You are not going to use the skin so however you prefer to cook it is fine. When cool enough to handle, slice open and scoop the potato out of the skin. Place the potato in a bowl with the garlic cloves and mash. Mix in the olive oil, mayonnaise and lemon juice. Add enough water to make a thick dip. Season to taste with salt.

Enjoy!

0 comments:

And the juicer goes to...

12:38 AM 0 Comments

Untitled

I'm so glad for all the comments on your juice habits! I wish I had way more juicers to giveaway instead of just one, but I promise I'll try to hold a lot more giveaways on the blog later on.  This time, the winner is Anna - or really her daughter Alva. Congratulations Alva, and I hope this means many cool juice creations for your family!

We're having a lazy Saturday today - me and my little ice cream monsters. Happy weekend everyone!

0 comments:

Beet Almond Dip Recipe

6:48 PM , , , 0 Comments


I'm in the midst of creating 101 recipes for a new cookbook (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers to the seder dinner. Appetizers for Passover are a bit tricky. If the meal is meat, which is typical, then you can't use any dairy. In addition you can't use legumes, seeds and most grains. So that means things like hummus and baba ghahoush are out so are cheeses and dairy based dips. What's left? Vegetables and nuts. Also eggs and meat (chopped liver is typical).

Recently I received some samples of Melissa's Organic Baby Beets, peeled and steamed and ready to eat. These cooked beets are great for salads but I decided to try use them to make a dip. Instead of tahini, I used blanched almonds. Beets and almonds are really nice together. But they are both sweet, so I added ginger and lemon to cut the sweetness. It also needs plenty of salt.

You can serve this dip with chips or fresh vegetables. It's creamy and smooth and even though I felt like I was cheating on my Vitamix, I did test it in my ancient Cuisinart food processor and got great results. I am thinking about making another dip using roasted carrots and almonds. What do you think?

Beet Almond Dip 

Ingredients

1/4 cup blanched almonds
2 Tablespoons water
1 cup sliced cooked beets
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon extra virgin olive oil
1/8 teaspoon ground ginger
Salt

Instructions

Process the almonds and water in the food processor for a minute or so, until white and creamy but not completely smooth. Add the beets and process, scraping down the sides from time to time. Finally add the lemon juice and olive oil and ginger. Season to taste with salt.

Enjoy!

Disclaimer: My thanks to Melissa's for providing me with the beets 

0 comments:

I love juice - plus a giveaway!

5:15 AM 0 Comments

Untitled

Juicing is really trendy in Sweden, and the juicer was declared christmas gift of the year, a few months ago. I've owned several juicers, and have honesty ended up giving them away - they're pretty bulky and I never got into the habit. I like juice, but mostly have it for weekend breakfasts.

My favorite is made by Brämhults, and it's a blend of oranges and strawberries. Tart, sweet and delicious! They also make one with strawberries and lime, that makes a very good base for a smoothie! And my husband, preferring citrus, loves their seasonal orange/clementine juice. They make veggie juices too, but frankly it's not so much my cup of tea. (I'm possibly biased by having beet juice severely stain a beloved dress.)

Untitled

So, while I'll probably stick to bottled juices (or the occasional fresh orange juice of course, when citrus is in season), I've been given the opportunity by Brämhults to give a juicer to one of my readers. (Sweden only - sorry about that!) For a chance to win, just tell me what your favorite juice is, and on what occasion you usually drink juice. The giveaway is open until Friday, April 11.

This post is sponsored by Brämhults, in the sense that they offer the juicer. I'm not being paid any money for this, though.  I liked  Brämhults long before they approached me about this - I prefer to work with brands that I already like and gladly will recommend.

0 comments:

Mango Avocado Salsa

4:10 AM 0 Comments

Untitled

I love avocado, and since I disovered Picard's frozen mango slices, I love mango, too. Well, I love mango in general, but it's hard to come by perfectly ripe fresh mango here in Sweden and I find them a pain to peel and dice. Picard's mango is perfect - it's obviously frozen at it's peak and is super flavorful.

This little salsa is just great -  great on it's own, or with a larger meal.

Mango Avocado Salsa

1 ripe mango, diced
1 avocado, diced
2 tomatoes, de-seeded and diced
1 red chili, finely chopped
1 garlic clove, minced
2 scallions, thinly sliced
1 lime, juiced
1 tsp brown sugar
1 tbsp olive oil
2 tbsp fresh coriander, chopped

Stir together lime juice, sugar, oil and coriander, and toss with the rest of the ingredients.

0 comments:

Subscribe to: Posts (Atom)