Showing posts with label events. Show all posts
Showing posts with label events. Show all posts

Wednesday, May 1, 2019

Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits {#SipBySip Tea Party}

I am very excited to be taking part in the #SipBySip Tea Party today, hosted by Camilla of Culinary Adventures with Camilla and sponsored by The Republic of Tea to celebrate the release of their Beautifying Botanicals line.

(FTC Disclosure: I received free tea from the sponsor company for the purpose of reviewing and creating recipes. All opinions are my own.)

I admit to already being a fan of The Republic of Tea and several of their tins (Ginger Peach, Hibiscus Pineapple Lychee, get some ZZZ's, Immunity Super Green...) regularly grace my panty tea shelf, so I was looking forward to sampling the new botanical line featuring: 
  • Daily Beauty Blueberry Lavender Tea (Organic green rooibos, organic hibiscus, organic lemongrass, organic rosehips, blue butterfly pea flower, apple, organic lavender, organic hibiscus extract, sweet blackberry leaves, organic lemon balm, bamboo, blueberry, schizandra extract and natural blueberry flavor) and  
  • Beauty Sleep Chamomile Rose (Organic hibiscus, biodynamic chamomile, organic rosehips, organic lemongrass, blue butterfly pea flower, sweet blackberry leaves, licorice, organic hibiscus extract, bamboo, schizandra extract, natural honey flavor and natural rose flavor).
I had a little trepidation too since anything with strong florals like lavender and rose as ingredients needs a deft hand so it isn't like drinking a bowl of rehydrated potpourri, but I needn't have worried since The Republic of Tea has done their usual excellent blending of flavors so the teas are well-balanced and the floral notes are pleasant rather than overpowering. Both teabags brew a lovely color of herbal tea or tisane (sorry I didn't take a pic when sampling) and are a treat to sip. The packaging is beautiful and perfectly matches the tea--in colors and mood. (I think a tin of these teas paired with an antique tea cup in similar colors would be a lovely Mother's Day, bridal shower, or birthday gift.

For the task of creating a tea-infused recipe, I chose Daily Beauty and wanted to make a healthier pudding that nodded to all of the healthy botanicals in the tea. I love eating chia seed puddings and they make great breakfasts or snacks as the chia seeds are filling without being heavy and provide many good nutrients like fiber, protein and Omega 3 fatty acids and are hydrating too. 

I made a simple blueberry compote to serve with the chia pudding and ended up layering the pudding and compote with fresh blueberries and topping it with dollops of coconut yogurt. Putting them in jars is fun and gives me a grab-and-go breakfast to take to work. 

Since the tea is not overpowering, I used 3 bags in my coconut milk and added 1/2 tsp of culinary lavender. Since these teas are really botanicals or tisanes and not actual tea, I steeped them for about 15 minutes, to maximize the flavor without fear of the tannins that occur in 'real' tea (grown from camellia sinensis bush) making it bitter. 

Note: What is a lovely purpley-blue in the cup takes on a bit of a grayish cast in coconut milk, so I added a touch of purple food coloring to my chia pudding which gave it a light lavender hue that doesn't come through well in the photos.

Blueberry Lavender Tea Infused Chia Seed Pudding
By Deb, Kahakai Kitchen
(Makes 4 Servings)

1 can coconut milk + extra if needed
1 Tbsp honey
1 tsp vanilla extract
1/2 tsp culinary lavender
3 bags of Republic of Tea's Daily Beauty Blueberry Lavender Tea
1/3 cup chia seeds
purple food coloring (optional) 

In a medium-sized saucepan, whisk the coconut milk, honey, vanilla and culinary lavender together. Add the tea bags and bring slowly to a simmer over medium-low heat--stirring and not letting the milk boil or scorch.  Once at a simmer, remove from heat, cover and allow tea bags to steep about 10 minutes. 

Pour the mixture through a strainer into a medium bowl, pressing on the tea bags against the strainer with a wooden spoon in order to press out all of the liquid, then discard tea bags . Allow strained mixture to cool to room temperature. Once mixture is cool, add the chis seeds, whisking them in and then set the mixture aside for 30 minutes, stirring every 10 minutes or so to avoid the seeds clumping together. Add a couple of drops of purple food coloring if desired. Cover tightly and place pudding in the fridge several hours, preferably overnight.

Once pudding has set, remove it from the fridge and stir it, adding additional coconut milk if mixture is too thick or firm.


Blueberry Compote for Parfaits
By Deb, Kahakai Kitchen
(Makes about 1 1/2 cups Compote)

3 heaping cups fresh or frozen (thawed) blueberries
1/3 cup brown sugar
1 Tbsp lemon juice

Place the blueberries, brown sugar, lemon juice, and 1/3 cup of water into a small saucepan and heat over medium. Bring to a simmer and simmer about 15 to 20 minutes, stirring ocassionally, until mixture has thickened. Set aside and allow to cool before making parfaits.

To Assemble: Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits:

Alternate layers of the blueberry compote, the chia seed pudding, fresh blueberries and yogurt of choice (optional) in small juice glasses or jars. Garnish parfait tops with fresh blueberries and a few buds of culinary lavender. Enjoy!

Notes/Results: I really like the pudding--especially when layered with the blueberry compote and am happy how these turned out. Blueberry is the prominent flavor with the lavender as more of an after note. The fresh blueberries and yogurt are optional but add different textural elements to the parfaits. I ate one last night for a dessert/snack and took another for breakfast today and I would happily make them again.

I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Check out the #SipBySip bloggers and their recipe creations and reviews:
A big thank you to our sponsor! And mahalo to Camilla for hosting and for the packs of lavender and honey she included with our tea.

You can find The Republic of Tea on the web, Twitter, Facebook, Pinterest,& Instagram

Sunday, June 3, 2018

Vichyssoise and Toasts with Caraway and Cheese Spread: Cooking Retro for #TheLostFamilySupperClub -- Celebrating "The Lost Family" by Jenna Blum

I am very excited to join with a group of fantastic food bloggers and the wonderful for The Lost Family Supper Club, cooking fabulous dishes to celebrate the publishing of The Lost Family, a new novel by Jenna Blum. The book combines foodie fiction with historical fiction and it also has a big dose of family drama thrown in.

A Note from the Author, Jenna Blum:

The Lost Family is a novel about a German-Jewish Auschwitz survivor named Peter Rashkin, who emigrates to New York, starts a restaurant, and falls in love—only to find his new American family haunted by the wife and daughters he lost during the war. Really, Peter is like Ferdinand the bull, except instead of wanting to smell the flowers, all he wants to do is cook. He was training as a chef in Berlin when the Nazis came to power; in America, being in his kitchen at Masha’s, his 1965 Manhattan restaurant named after his lost wife, is his happy place. The menus in The Lost Family are a fusion of 1965-era favorites and German-Jewish comfort food, Peter and Masha’s favorite childhood dishes:  Masha’s “Little Clouds” (cream puffs with chocolate fondue),  Brisket Wellington, Chicken Kiev, and my favorite, Masha Torte—an inside-out German chocolate cake with cherries flambé. There’s also a Hamburger Walter, invented for news anchor Walter Cronkite when dining at Masha’s, served Au Poivre with No Vegetables At All.  (my dad was a newswriter for CBS and he told me this was how Walter liked his hamburgers.)

I LOVE FOOD, and I had a joyous time creating and kitchen-testing all the recipes for Masha’s menus in The Lost Family (there are two, Spring 1966 and Fall 1965). I relied on my German friend Christiane’s mother’s recipes, my childhood memories of my Jewish grandmother’s dishes, the Mad Men Cookbook and similar cookbooks from the 1960s, and ingredients from my garden. I worked in food service for many years as a waitress and a prep chef to subsidize my expensive writing habit, but I’m not a chef, so there were some notable cataclysms, for instance throwing ice cubes into the oven to create crispy baguettes for Peter’s crostini (explosions) and dropping an entire Masha Torte on the floor (flaming explosion; we ate it anyway, and it was good!).

Yet part of me has always wanted to be a restaurateur. When I was a child I had a restaurant in my basement called Faster in which I held my parents hostage. For The Lost Family my fiancé and black Lab were my taste testers, but they were much more willing than my parents and gladly ate all the recipes. The lusciousness of food, its importance as art form, comfort and sustenance, runs throughout the novel like the marbling of fat in a good steak. I hope you enjoy it, and the story of the Fabulous Rashkins, as Peter calls himself and his daughter when he’s teaching her to cook, as well.

Although it flashes back to the 1940s and the World War II, The Lost Family is set primarily around three decades--the 1960s, from the point of view of Peter Raskin, the 1970s, from the point of view of his wife, June, and the 1980s, told from their daughter, Elsbeth's perspective. Peter lost his beloved wife Masha and his young twin daughters in the war when the Nazi regime took over Berlin and his horrific experience in the camps and their ghosts have never left him. He gets along by focusing on cooking at Masha's the Manhattan restaurant named for his wife. It is there he meets successful model, June Bouquet and eventually marries her. With the memories of his wife and daughter never far from his heart, he is not able to let June in, the way they both hope he will be able to and between that and June's inability to settle into motherhood, she is ripe for an affair with a young tennis pro at their New Jersey club. A young Elsbeth grows up with the issues of her parents setting her on a destructive path with an eating disorder and her own inappropriate romantic dalliance with a provocative photographer. 

I will say that the first part of the book worked best for me. I felt for Peter's tragic past and hoped he would find some peace and contentment in his life. I had sympathy for June--having to compete with the family Peter lost and wanting more from her life, but I had a very hard time liking her once she started her affair and because of her relationship with Elsbeth and her negative impact on her--particularly when it came to Elsbeth's appearance. Elsbeth was also a bit hard to like, especially once she reached her teenage years and all of her drama, but her actions were easier to understand, based on her age and her upbringing. Jenna Blum does a great job describing the different eras with what was happening and the "vibes" of the time. Although the biggest focus on food is in Peter's section of the book--especially with Masha's, it appears throughout the story in family dinners and parties, eating out, in Peter's second restaurant and testing recipes for a cookbook he is writing and Blum describes it well. Her food descriptions made me hungry and made me want to head to the kitchen. Overall, I much liked The Lost Family and the time capsule of history it provided. Readers who like history, family drama and relationships and food should enjoy it.

For my book-inspired dish, I knew I wanted to make soup and there were a few to choose from. From Masha's restaurant Fall 1965 menu there was the Cream of Mushroom Soup with House-Made Croutons, Crème Fraîche, Brandy & Chives and from the Spring 1966 menu the Spring Pea Soup with House-Made Croutons, Crème Fraîche, & Fresh Mint. Then there were mentions of gazpacho and a tub of vichyssoise in the Rashkin's refrigerator. I thought about making the pea soup but I love potato soup and vichyssoise, and since we have had a warm and humid week here, it was the soup that called to me the most. 

Even before I started the book, I was pulling out my vintage cookbooks to look for inspiration. I found it in two--Betty Crocker's Picture Cookbook (my copy is from 1950) and The New York Times Cook Book (1961). I had made the Vichyssoise A La Ritz from the NYTCB several years ago and so I turned to Betty Crocker and found a recipe there. 

In the book, Elsbeth loves the dips and spreads that are at Ruth and Sol's--particularly the caviar spread, "...whose tiny eggs popped in her mouth with delicious flavor" and the scallion cream cheese. I'm not a big caviar fan myself but while perusing the appetizers in the NYTCB, I saw a "Caraway and Cheese Spread" with capers that I thought would be nice to serve alongside the soup--sort of a nod to Peter's croutons and Elsbeth's dips. 

Vichyssoise (Chilled)
Slightly Adapted from Betty Crocker's Picture Cookbook
(Serves 6

The book notes: "The faint flavor of nutmeg gives this soup special distinction when served by Gertrude McGee of Minneapolis, Minnesota."

Brown lightly in 2 tbsp. butter...
2 leeks or small onions cut up

Add, simmer 35 min., stirring occasionally...
2 cups chicken broth (I used veggie non-chicken broth)
4 cups thinly sliced potato
1/2 tsp. salt

Press through fine sieve and add...
1 cup milk
1 cup cream
1/8 tsp. pepper
1 tsp. salt
1/4 tsp. nutmeg (I used celery salt)

Bring to boil. Strain and add...
1/2 cup scalded cream

Cool and chill several hr. Serve cold...
garnished with finely chopped chives. 

Caraway and Cheese Spread
Slightly Adapted from The New York Times Cook Book
(Makes About 1/2 Cup)

1 three-ounce package cream cheese
1 tablespoon capers
2 tablespoons caraway seeds
2 tablespoons sour cream
1/2 clove garlic, crushed or 1 teaspoon finely minced onion

Combine all the ingredients and beat well with a fork or in an electric mixer until well blended. Serve on miniature rounds of rye bread.

Notes/Results: Unlike Mrs. Gertrude McGee of Minneapolis, Minnesota, I am not much of a fan of nutmeg, but I did like her idea of giving the vichyssoise "distinction" so I replaced the nutmeg with celery seed. I really liked this soup--smooth, creamy and savory and perfectly refreshing on a hot day. I 'cheated' a bit and used the blender on my soup but then ran it through a fine sieve afterward to maximize it's smoothness. The cream cheese spread was excellent with it--the tangy, briny capers and slight bite of the caraway seed a good foil for the soup. Both the The Lost Family and these two delightful dishes reminded me that I need to pull out my old cookbooks more often. I would happily make both recipes again.

You can get more information on the book and the #TheLostFamilySupperParty here:

Jenna Blum:
Harper :

Jenna Blum

Jenna Blum:

Jenna Blum:

Many thanks to The Book Club Cookbook and to Jenna Blum for the copy of The Lost Family and a chance to join in. As always, I received no compensation for my review and my thoughts and opinions are my own.

The Lost Family is my fifth foodie book entry for the Foodies Read 2018 event. You can check out the June 2018 Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

And, since it's Sunday, Judee is hanging out with me in the Souper Sundays kitchen--let's take a look!

Judee of Gluten Free A-Z Blog brought Roasted Carrot Hotdogs and said, "It looks like a hot dog-  but is it really  a roasted carrot ? Looking for a vegan and gluten free hot dog alternative for your next BBQ? Well first look in your refrigerator for a bag of carrots. Yes, marinated roasted whole carrots look like hot dogs and fit perfectly on a hot dog roll ( gluten free of course). Add some ketchup, mustard and even a little sauerkraut and you now have the star of the BBQ. Healthy, tasty, easy, gluten free and vegan!"

Thanks Judee!
About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a happy, healthy week!

Thursday, June 1, 2017

An Inconceivable Roundup of Creative & Delicious Dishes for Food 'n Flix's May Pick: "The Princess Bride"

Inconceivable! There was no way I could choose one of my very favorite movies as the May Food 'n Flix film pick (if you missed the announcement post--it's here) and not be blown away with what my Food 'n Flix friends did with this not-so-foodie choice. It turns out The Princess Bride has made a lot of people happy in its 30 years of existence, and it turns out that it can inspire some pretty awesome food creations too.

Here's the roundup of the fabulous dishes everyone made! I had a blast reading and drooling over all of the posts and it would be inconceivable (You keep using that word. I do not think it means what you think it means) if you didn't find this collection of dishes equally wonderful. So bypass the Fire Swap and stop storming the castle, and let's take a look!

Our first entry in was from Wendy of A Day in the Life on the Farm who found this non-foodie film fairly full of food inspiration and ended up making a tasty sandwich of Grilled Cheese with Apple. She said, "As you can see, there was absolutely no shortage of food/recipe ideas. I decided to make a sandwich and fill it with cheese and apples since these three things were seen more than once in the movie. Oh, and because I love grilled cheese sandwiches and knew the crunchy sweetness of an apple would add another layer of flavor to this classic dish."

Next up was Camilla of Culinary Adventures with Camilla who made some delectable, Sicilian-flavored Razor Clams ala Vizinni. She said, "While this isn't a foodie movie per se, I found tons of inspiration! Given that I'm picking up my half-lamb share from a farmer friend this week, I considered a nice MLT! It, according to Miracle Max, rivals true love. ... I even drove out to an Asian market in hopes of finding some (shrieking!) eel. But they only had pre-cooked eel - in a can - and the sauce was not gluten-free. Boo. So, I settled on fresh razor clams in honor of the repartee between Vizzini and Westley. Razor clams for razor sharp wit. Get it?"

Evelyne of CulturEatz made these gorgeous Sitting Pretty Buttercups on Sand Tarts, saying "Sand and sugar were stuck in my brain after I saw the movie. How many recipe do you know that come from the concept of sand? This eventually blossomed into sand tarts, all topped with a buttercup in honor of the Princess Bride herself!" And, ...there one was scene that got stuck in my head for inspiration…a weird one. Buttercup gets swallowed up in quicksand and gets rescued by Westley. I am 100% certain they filmed it with sugar. The way the ‘sand’ stuck to the actor’s face when they got out of it…it was sugar."

Debra of Eliot's Eats is another big fan of the movie and plans to introduce a group of her coworkers--who have never seen it?! (Inconceivable!). She said, "I decided to go with an inspired recipe from Buttercup’s name. I present Princess Buttercup’s Butter Cups with a powdered sugar sprinkle (or is it iocane powder?) and flowers. ... These are sweet cakes so go easy on the iocane powder." Who wouldn't want one of these pretty and butter-filled pound cakes--any icocane powder poisoning would be totally worth it! 

Kimberly of Coffee & Casseroles found her first dish not working out as planned but regrouped with the tasty and comforting Beef Soup she made for her mother. She said, "I have to confess something. My recipe didn't work. And I did not have a back up plan. I had said in another post, I'd be back that week with this, but my recipe failed and I wasn't sure I was going to do this at all. And if you've been following this for any length of time, you know I like to think outside the box as much as I can. What I ended up doing, was going with the obvious. I ended up making a soup. My inspiration scene being where Inigo is drunk and falls face first into his soup/stew. And it used more than half the ingredients from my notes."

Next was Amy of Amy's Cooking Adventures who made clever and decadent candy with her Anybody Want a Peanut Buttercup? treats. She said, "One of the classic lines from the movie is when Fezzik and Inigo are rhyming in the beginning. Vezzini says "stop it, I mean it" to which Fezzik replies "Anybody want a peanut?" ... Then, obviously, our heroine is named Buttercup, so the clear recipe choice is Peanut Butter Cups! Plus, also, we know that chocolate makes miracle pills go down easier (a movie AND book reference (though in the book the chocolate only “makes them look a lot better”)."

Our Food n Flix founder, Heather of All Roads Lead to the Kitchen made an appealing concoction (thank goodness someone made a drink!) with her Fire Swamp Fireball Cocktails. She said, "I went a little outside the box and pulled inspiration from a scene where Westley and Buttercup "escape" through the Fire Swamp, a dangerous detour in which they have to maneuver their way through R.O.U.S.'s (rodents of unusual size), lightening sand, and flame spurts (aka fire balls). While they are technically called flame spurts, I've always referred to them as fire balls, so I made a cocktail featuring two different fire balls—the candy and the cinnamon whiskey. I used cream soda, thinking it would make the drink look a little murky (swampy), but it didn't really do that as much as I'd have liked (though the candy does let off a bit of red murk as it sits). Maybe a splash of cream would lend the right effect. And a little bit of sweetness from the addition of Licor 43, as a nod to the love between Buttercup and Westley."

Finally here at Kahakai Kitchen for my contribution to the party, I give you Miracle Max's Wonder Pills: Dark Chocolate-Coated Peanut Butter Energy Balls. I had my dish in my head from the beginning, mainly due to my love for Miracle Max (Billy Crystal) and his wife Valerie (Carol Kane) {I'm not a witch. I'm your wife!"} and from a pamphlet in my Buttercup Edition of the DVD entitled "Fezzik's Guide to Florin." There was an ad for Miracle Max's 'Wonder Pill' that proclaims "Death is no excuse!" I knew I wanted to make an energy ball with healthy ingredients and coated in dark chocolate because, "the chocolate coating makes it go down easier" and I used peanut butter as a base in a nod to Fezzik's peanut rhyme. 

What an amazing virtual film and food party we had! It was the greatest thing in the world--except for a nice MLT–mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky, I love that. (Yes, I could do this for hours!

Thank you to everyone who joined in this month. As usual, my only wish is that I could have sampled all of your amazing creations!

If you missed this month's Food 'N Flix event but you like food, films, and foodie films, consider joining us in June, when Evelyne of CulturEatz will be hosting with the foreign film, Volver.

Happy June! 

Monday, May 1, 2017

Announcing the Food 'n Flix Pick for May: "The Princess Bride" (Hosted here at Kahakai Kitchen!)

I am really excited to be hosting Food 'n Flix for May and even more excited that I picked one of my very favorite movies for this month's film--The Princess Bride.  

It's hard to believe it, but The Princess Bride came out in 1987 and it turns 30 this year! That's 30 years of a wonderful romance-comedy-fantasy-action film that I never grow tired of, no matter how many times I watch it. (Or read the book, or read or listen to As You Wish, Carey Elwes's memoir about the making of the film...)

Is there anyone that hasn't seen it? If so, you are in for a treat. Based on the 1973 book by William Golden, the movie version starts with a grandfather (Peter Falk) reading his sick grandson (Fred Savage) a story about a farmhand turned pirate, Wesley (Cary Elwes) trying to save his love, the beautiful Buttercup (Robin Wright) from the evil Prince Humperdinck (Chris Sarandon) with help and/or hindrance from a cast of characters including a Spanish master swordsman (Mandy Pantinkin), a rhyming giant (Andre the Giant), a Sicilian crime boss (Wallace Shawn), a wizard and his wife (Billy Crystal and Carol Kane), a six-fingered count (Christopher Guest), and an impressive Clergyman (Peter Cook). There's fencing, fighting, torture, death, true love, giants, and pirates!

I know it's not a foodie movie, but sometimes I love the results even more when our Food 'n Flix group watches a non-foodie film and lets their creativity fly! I think you'll have plenty to work with like Sicilian food, or maybe a nice MLT--mutton, lettuce and tomato sandwich--where the mutton is nice and lean and the tomato is ripe. (They’re so perky, I love that), or anybody want a peanut?  

So many great lines to quote too! ;-) It's a movie that never fails to put me in a good mood and I hope it puts you in one and that it gets you into the kitchen this month, as it would be inconceivable if you didn't join us! 

How to Participate in Food 'n Flix:

  • Watch The Princess Bride and taking inspiration from the film, head into the kitchen and cook or bake or make something.
  • Post about it on your blog with a link back to THIS post and a link to Food 'n Flix.  (Use of the Food 'n Flix logo is optional)
  • If you don't have a blog but you want to join in, you can post a photo of the dish you made on Instagram (public accounts only). You must include the following in your caption: short intro, recipe, #FoodnFlix, and tag me (your host) @DebinHawaii.
  • Your post must be current (during the month of film). And of course we don't mind if your post is linked to other events... the more the merrier!
  • Have fun with it!
                     -your name
                     -the name of your blog as you want it written (or Instagram account)
                     -the name of the dish/drink you created AND a direct link to your post
                     -attach a photo or give permission for me to pull one from your post
                     -indicate "Food 'n Flix Submission" in the subject line.

Deadline for submission is Tuesday, May 30th (by the end of the day wherever you are.)

Happy watching and cooking and have fun storming the castle!

Sunday, April 16, 2017

Local (Opah) Fish & Shrimp Stew with Garlicky Rouille & Garlic Toasts for #4theloveofgarlic and Souper (Soup, Salad & Sammie) Sundays (+ a Giveaway)

I do loves me some garlic so when the awesome Camilla of Culinary Adventures of Camilla came looking for food bloggers to try the fantastic Garject garlic press from Dreamfarm to create a garlic-filled recipe, and then Melissa's Produce offered us a box full of garlic, I will confess I was in a bit of garlic heaven.

As my posting date fell on a Sunday (Easter Sunday no less) and Sundays mean celebrating soup for Souper Sundays here at Kahakai Kitchen, I knew I had to make a soup or stew with my garlic bounty. 

A couple of years ago, I tried Diana Henry's Nicoise Vegetable Stew with Rouille and I especially loved the garlicky French condiment. I decided to make a seafood stew using local fish (opah {moonfish} in this case), Kauai shrimp and a bounty of vegetables and make a variation of her rouille recipe. 

And of course there was garlic! In addition to the rouille (for which I used elephant garlic, 'roasted' and caramelized in the slow cooker), I added garlic to the stew and served it with the rouille spooned on top of grilled bread toasts, rubbed with a garlic cloves.

Local Fish & Shrimp Stew with Garlicky Rouille & Garlic Toasts
By Deb, Kahakai Kitchen--inspired by Diana Henry
(Makes 6 Servings)

For the Stew:
2 Tbsp olive oil
1 sweet onion, chopped

1 large leek, well-cleaned, trimmed, halved and sliced
2 large stalks celery, chopped
1 large carrot, chopped
2 small fennel bulbs, chopped
3 garlic cloves, crushed

2 Tbsp tomato paste
3 Roma tomatoes, diced
3 sprigs of thyme
2 bay leaves
a pinch of saffron threads

1.5 lbs of baby potatoes--red & yellow mix, halved or quartered depending on size
6 cups vegetable, shrimp or fish stock

8 oz fresh green beans, trimmed and cut into thirds
salt and pepper

2 1/2 lbs of firm, mild fish of choice, chopped and/or shrimp, peeled & deveined--tails removed 

To Serve: 
Garlicky Rouille (recipe below)
Garlic Toasts 

Heat the olive oil in a large, heavy soup pot over medium heat and add the onions, leeks, carrot, celery and fennel and saute for about 10 minutes-stirring occasionally to make sure nothing is sticking. Add the garlic and tomato paste and sauté for another minute, then add the thyme sprigs, bay leaves and saffron threads, and continue sautéing for another minute or two. 

Add the potatoes and the stock and bring to a boil. Reduce stew to a simmer and cook about 10 minutes--until the potatoes start to become tender. Add the green beans and cook another 10 minutes until beans and potatoes are tender. Remove bay leaves and thyme sprig stems. Taste stew and add salt and pepper as desired. 

Bring soup back up to just a boil, add the fish and shrimp and cook about 4-5 minutes until fish and shrimp are opaque and just cooked through. Taste and adjust seasoning as needed.

Serve stew in warmed bowls, topped with garlic toasts and a healthy spoonful of the garlicky rouille as desired. Enjoy!

Note: There is raw egg yolk in this rouille, so I used very fresh, local eggs. (It does make the soup even more special so definitely do it if you can get your hands on good eggs.) If you don't want to use raw eggs, omit egg yolks and olive oil and replace with 1 cup of good mayonnaise. 
Garlicky Rouille
By Deb, Kahakai Kitchen, adapted from Diana Henry
(Makes about 1 cup of Rouille)  

3 large elephant garlic cloves, *roasted until soft & caramelized & garlic pulp squeezed out of paper skins
3 egg yolks
4 tsp tomato paste

2/3 cup olive oil
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
lemon juice to taste
salt and pepper to taste

In a small mixing bowl, add the roasted garlic paste, egg yolks and tomato paste and mix together well. Add the oil, very slowly, just a bit at a time while continuously beating with a fork or hand mixer on low. Mixture should thicken and emulsify--don't add the next bit of oil until the previous oil is incorporated fully and the mixture has thickened.

Add the paprika, cayenne, lemon juice salt and pepper to taste, adjusting the seasoning to your liking. 

(*Slow Cooker Caramelized Elephant Garlic: It was humid out and I didn't want to bother with the oven, so I used the slow cooker. I chopped the clove in half, horizontally and placed it on a large piece of aluminum foil (I used 1 head per piece of foil). I drizzled exposed part of the cloves with olive oil and sprinkled with a bit of salt and pepper and added a few thyme sprigs. I closed up the foil into packets and placed in the slow cooker. I cooked it on low for 7 hours--until garlic was brown, soft and easily squeezed from the skins.)

Notes/Results: OK, this stew is really delicious and well worth the extra effort and steps of making the rouille. The garlic is present but does not overpower and the rouille adds flavor and a creamy texture as it melts into the soup. Roasting the elephant garlic makes it sweeter and more mellow and keeps the rouille from being too pungent. For the toasts, I just brushed the cut baguette with olive oil and toasted it in a grill pan until lightly crisped and browned, then rubbed it lightly with the cut side of a garlic clove. The whole recipe made me happy and made the most of the wonderful garlic we were given. 

About the Garject: I used the Dreamfarm Garject to crush the garlic for the stew and I have been using it for pressing garlic since receiving it. It puts my flimsy old garlic press to shame (probably why I never use that one!) as it is heavy, solid and essentially cleans itself with almost no effort with it's eject button. No peeling cloves or trying to scrub it out afterward. Bliss! It definitely has become a new favorite gadget! (You can see it in action here.)

Many thanks to Camilla for organizing us and to Dreamfarm for the Garject and Melissa's Produce for all of the garlic.

Visit the following blogs and bloggers to see the garlic dishes they created:

The Event Sponsors

You can find Dreamfarm: on the web, on Facebook, on Twitter, and on Pinterest.

You can find Melissa's: on the web, on Facebook, on Twitter, on Pinterest, and on Instagram

*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.

The Garject is an amazing tool and there is an opportunity for six readers to win one for themselves: Enter here!

a Rafflecopter giveaway

Now we have some good friends in the Souper Sundays kitchen who shared some delicious dishes last week--so let's have a look!

Ali of Fix Me a Little Lunch made Vegetarian Asparagus Soup and said, "This might be the best tasting recipe I’ve ever made.  I did make my own veggie stock this go around, and highly recommend you do the same. I’ve been gathering mushroom stems, asparagus bits, onion peels, and leftover celery leaves and stems. I throw it all in a freezer bag in the freezer and then make stock once I have a full bag.  The stock gives this soup a really rich flavor.  I also used a leek.  So – it’s a very simple soup: veggie stock, asparagus, a leek, a few chives and some salt."

Judee of Gluten Free A-Z Blog shared Roasted Tomato Carrot Soup and said, "My Roasted tomato carrot soup is perfect. With just 3 major ingredients, it is rich in color, nutrients, and flavor. It takes about 5 minutes to prep the vegetables, 25 minutes to roast them, and 3 minutes to blend the roasted veggies with some vegetable broth. Of course this soup is naturally gluten free as are all of my recipes."

Mahalo to Ali and Judee for joining in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a Happy Easter and a happy, healthy week!