How To

  1. Kalua Pig And Cabbage

    Kalua Pig or Pork and Cabbage is a popular dish in Hawaii and honestly, it's a snap to make. You’ll find this dish at many “Plate Lunch” joints, especially on Aloha Fridays. In a previous “How-To” article, you’ll find and hopefully have already made a big batch of Kalua Pig. So, the list of ingredients are: 12oz. Kalua Pig ½ of a small head of Cabbage, chopped in large pieces ½ of a large White Sweet Onion, rough chopped ½ - 1 C. Water 1-2 Tbsp. Vegetable Oil Here’s what you do:   ...
  2. Kalua Pork, Oven Style

    The Mother of all invention is need! Having moved away from Hawaii to the Desert SouthWest, Hawaiian Food is not plentiful.  When my husband and I first started coming here many years ago, there wasn’t much of anything, period. Then we moved here permanently.  We found a couple of restaurants that served, kinda-sorta’ Hawaii style food, but, MEH…  Next, we found a market that carried some of the ingredients to make the dishes from back home. My culinary adventure began! The featured dish...
  3. Artisinal chocolate figurines

    Now the mold is clipped The following tutorial will show how hollow chocolate figures are decorated, cast, and released from their molds. We start of by preparing the mold: The mold is washed by hand,air dried, and then polished with a cotton facial pad. This ensures that the mold is free from dust, water spots, or other blemishes. The next step is to pipe in with a cornet some dark chocolate. This may seem frivolous at first, but this will become the pupils of the rooster's eyes, and the...
  4. Cider Glazed Root Vegetables

    I hate to admit it but I am not a huge fan of vegetables. Oh, sure, they’re all right, but I would much rather fill up on starch and proteins. I know, I’m such a Midwesterner! In my defense, I have been trying to consume more vegetables in the past few months, but I still have a long way to go. There are notable exceptions to this though. Fresh, in season tomatoes, fennel, and asparagus are just a few I like and I have always loved many of the vegetables from the Brassica genus. This...
  5. Making Creme Brulee

    I've never understood analogies that compare vanilla to something plain and simple.  Vanilla is exotic, spicy, floral, and comforting and in no way simple, plain or boring.  Sure, it gets used in just about every baked dessert, but just because it's use is widespread doesn't make plain or simple.  Vanilla is the second most expensive spice in the world, after saffron. This is because growing, harvesting and getting vanilla to market is a time-consuming, labor intensive undertaking.  First...
  6. Orange Sherbet

    Orange SherbetThe ninth in a series on ice creams, custards and sorbetsJim Berman CCI Just in time for those fun holiday party punch bowls, I offer you orange sherbet. Yes, that bobbing mass of Titanic-sinking glacial mass of sweetened ice creamy goodness swimming in the overly-sweet, fruit juice and 7-up concoction that makes its way, front and center, to office parties, church bazars and uncomfortable family gatherings. Mispronounced as sher’bert, sherbet is a lower-fat version of the ice...
  7. Featured

    How To Roast and Carve a Turkey

    You're finished with school, have moved out of your parents house and have your very first apartment.  You're feeling good about things and decide it's time to take that next great step to becoming a "real" adult.  You invite your parents over for Thanksgiving Dinner.  It sounded like such a great idea 3 weeks ago, but now, with Turkey Day fast approaching, the panic has set in.  "What were you thinking," you ask yourself.  "I can barely make a Grilled Cheese or heat up a can of soup without...
  8. Making Sauerkraut

    Sauerkraut, it's one of those foods that you either love or hate, at least from my experience.  I've never met anyone that has a lukewarm opinion about it.  It's one of those foods that always seems to illicit a strong response.  I happen to fall into that category of those that love the stuff.  While I've always liked sauerkraut, at least as far back as I can remember, it wasn't until I learned to make my own that I came to truly love this German staple. Here, in Wisconsin, making...
  9. Not Your Mother's Creamed Corn

    Not Your Mother's Creamed Corn The second in a series examining the foods of the New World and its vast influence on cuisines around the globe. By Peter Martin Today corn is the world's largest grain crop, by weight, with over 815 million tons harvested in 2009.  This surpasses both rice and wheat, corn's biggest rivals by over 100 million tons each.  While the top 3 producers of corn are the US, China, and Brazil, every continent has a representative in the Top 10 producers of corn. ...
  10. Cherry Ice Cream

    Frozen Summer: Cherry Ice CreamThe eighth in a series on ice creams, custards and sorbets Jim Berman CCI My homage, if you will, to the Prunus Avium, that dangling orb of summer lovin’ comes in the form of delicious cherries hugged and squeezed and nestled in a lovely frozen amalgam of cream, milk and sugar. You see, I owe much of my interest in cooking to my mother’s aggressive avoidance of the kitchen and all it represents. There were to be no dirty dishes, hence we used paper plates...
  11. Pesto v3.0

    Pesto v3.0 Jim Berman CCI Back in February, 2010, I came out with a couple of pieces on Pesto, that beloved amalgam of green, summer goodness. Since then, through many iterations, revisions and interpretations, I have changed my ways. Below is the original recipe, with a few changes in latitude and longitude. And there are some pictures thrown in, as well. My reflections are duly noted will make for more fodder when I circle back after even more recapitulations. No verbose history, origins...
  12. Tomato Concasse - How to Peel and Seed a Tomato

    Tomato Concasse - How to Peel and Seed a Tomato The first in a series examining the foods of the New World and its vast influence on cuisines around the globe. by Peter Martin "In 1492 Columbus sailed the ocean blue..." and the culinary world was forever changed.  It's hard to imagine Italian cuisine without tomatoes, Indian and Thai food without the kick of chile peppers, or the numerous cuisines that rely heavily on the potato, but before Columbus's voyage the rest of the world, except...
  13. Pumpkin Pie Ice Cream

    Pumpkin Pie Ice CreamThe seventh in a series on ice creams, custards and sorbets Jim Berman CCI Fall. Halloween. Pumpkin. And ice cream is always on the calendar. This installment in the series on frozen desserts covers a genuine fall staple. Pumpkin shows up in everything as of late, but I have always been a fan of pumpkin pie ice cream. From back in the day as a wee, curly haired chubby kid causing general mayhem on the streets of Pittsburgh, I used to wander in to Baskin Robbins and ask...
  14. Edamame-Ginger Frozen Custard

    Edamame-Ginger Frozen CustardThe sixth in a series on ice creams, custards and sorbets Jim Berman CCI A recent event in Wilmington, Delaware pressed into service a partnership between local farmers and thirty of the area’s restaurants in a down-home culinary throw-down. Set to push the thinking of using local produce as well as kickstarting the egomaniacal competitive spirit of neighboring chefs, there would be no ‘just get it done’ in this affair. Rather, shock and awe would be the...
  15. The perfect home made pizza

    Making your own pizza at home has tons of advantages: the kids can help, it's easy and fun to make, and you can use all the leftovers that just lay around in the fridge - everything from yesterday's anti-pasti to the last piece of pepperoni that you know no one is going to eat.  Enjoy! Ingredients    Dough: 3.5 cups (500 grams) flour (preferably bread flour) 8 g dry yeast Quarter cup (300 mL) warm water 1 tablespoon honey Half teaspoon salt Sauce: 4 tablespoons olive oil Leaves...
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