Wanda Adams, the Food and Book editor to the Honolulu Advertiser, has just come out with her second cookbook "Entertaining Island Style-101 Great Recipes and Tips from Hawai'i". I know I may be biased because I worked on the photoshoot but I think it's terrific. Fabulous job on the photos by the photographer and the styling team. I think these local recipes are inventive and most importantly, delicious. These recipes have been thoroughly tested and come out exactly as described. Wanda thoughtfully provided ingredient substitutions for mainland folk.
Wanda's first cookbook "Island Plate" quickly sold out its first three editions and is in its fourth printing. Both cookbooks are available on amazon.com. ( Entertaining Island Style is 10. on amazon.com If you order 25. or more in books then shipping is FREE, even to Hawai'i!) and bookstores locally. At the end of this post is the description of her second cookbook from Borders online.
It was great fun to work on the shoot and I learned alot from the food and photo pros on the crew. My cousin, EB, asked me for a list of favorite recipes I've tried from the book so far (I got a sheaf of some of the recipes earlier when working on the shoot):
Cozido Soup, Portuguese Kale and Sausage p. 47 (hearty and quick)
Nibuta Pork p. 71 (great sliced over saimin, ramen)
Furikake Salmon p. 77 (very popular restaurant item)
Okazuya Style Fish Cake p. 107 (from a previous Advertiser article)
Steak Poke p.124 (Hand's down winnah. Wanda said she made it for a tv appearance on Andy Bumatai and the tv crew wiped it out. Photo on the top left of this posting)
Prune Cake and 7 min. icing p. 129 and 130 (moist, better even the next day when the spices have time to mellow)
Soft Haupia Custard p. 132 (very yummy, very versatile sauce or filling for cakes, etc.)
Pineapple Cream Cheese Pie p. 144 (my favorite dessert from the book)
Swedish Crepes p. 149 (easy, perfect crepes)
-foodiewahine
Borders' description on their site of Wanda's cookbook:
Entertaining Island StyleBibliographic Data: Hardcover, 24 Pages, December 2007Author: Adams, Wanda A.List Price: $15.
Everyone loves a luau! And with the help of "Entertaining Island Style, " it's easy to host a Hawaiian-themed bash that's both authentic and enjoyable. This playful, insightful guide is a one-stop resource for Island culture, customs, and cooking. Written by Maui native Wanda Adams, it features the low-down on local parties -- what's done, what's not done, what types of food and beverages are served; easy-to-understand descriptions of local food terms; and must-have details such as how to crack a coconut. A wealth of fabulous recipes, all Island favorites, reflect the diverse cultures and flavors of the people of Hawaii. Adams also offers fascinating historical facts on the origins of tropical drinks, along with a bevy of luscious cocktail recipes. Whether prepared for a crowd or a simple weeknight supper, these fresh, exciting recipes make any occasion a sunny one.
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Wanda Adams wrote an article on Nov. 7, 2007 for the Advertiser about her new book. It can be found on the Honolulu Advertiser website in the archives for that date. She provides her recipe for Steak Poke. There are also video clips of her preparing dishes from the cookbook.
____________________________________________________________________
A hello to Cindy N. and her friends! Cindy and I ran into each other at Sunnyside in Wahiawa. She'd read my blog and asked me if I was a vegetarian now? NOT! She was too polite to notice that I'd ordered the fried rice special with sunnyside up egg and a hot dog! BUSTED! Note to Dr. S and Dr. D, I really don't eat this way all the time. In fact, I know I've adopted the Shintani lifestyle 80% of the time.
Another hello to the Mo'ili'ili McD's group: Carlson, Linda, Ron, Sharon, Fred, Jenna, Joe, Leila and John! It was great to finally meet the rest of the gang. You guys are loyal friends to each other.
Saturday, November 17, 2007
Friday, November 2, 2007
Dr. Shintani's Spicy Tofu Nuggets
This is an EASY and flavorful entree that is also very versatile. In Sherry's and my opinion it was definitely one of the enlightening hits at the Shintani workshop on Oct. 13. Dr. Diane graciously obtained permission for me to print it. Once you get the method down it will be a snap for you to change the spices to suit the dish you are making and your tastes.
Note: My high techno-savvy brother-in-law taught me that the easiest way to print out these recipes from the blog is Cut and Paste it. That is, first, highlight it, hit the Cut button under Edit at the top of the screen, close down the site, go into the Word program and hit Paste under Edit.
Spicy Tofu Nuggets
Adapted from Dr. Shintani’s diet books
1 block firm or extra-firm tofu
¼ c. flour, whole wheat or white, mixed with 1 tsp. Spike and other spices, e.g., 1 tsp. tumeric
2 tsp. canola or olive oil
1 tsp. sesame oil
1 –2 tsp. shoyu or Bragg’s liquid aminos (health food store)
2 tsp. nutritional yeast (health food store, optional, but good, can be bought in bulk at Down to Earth)
1 tsp. low salt furikake
Tofu is a plant based product. All plant based products have to be browned on a slightly lower heat than any meat. Best never to use high heat unless used briefly. It will take a bit longer so you need to watch the pan.
Drain tofu thoroughly and wrap in a paper towel or dish towel to absorb excess water. Cut tofu into 1 inch blocks. Dredge each tofu cube individually in the flour mixture. Keep dry. Heat a nonstick pan with a thin film of both oils on Medium heat. Place the cubes in the pan. Sprinkle the cubes with the shoyu or Bragg's. Brown tofu gently on all sides on Medium heat. A High heat may scorch the tofu.
Add the nutritional yeast and the furikake. Toss to coat evenly. Can deglaze the pan with 2 tsp. of water or broth so that the nuggets are a bit moist or leave dry according to your preference.
You can serve the nuggets with a dipping sauce or as is. A simple dipping sauce would be equal parts shoyu and sesame oil with a light sprinkle of shichimi togarashi or cayenne. Save any leftovers to be used in soups, stews, sandwiches, spaghetti, chili, etc., either whole or broken up.
You could also cut the tofu into slabs like tofu steaks and prepare the same way as the cubes. My friend, Wanda, reported that the spicy tofu works well in long strips in a Vegetarian Spring Roll.
Serve with brown rice. Soak raw rice at least 4 hours for the best consistency prior to cooking. Cook in rice cooker with slightly more water than indicated on the correct water level on the rice cooker pot. Fluff the rice with a nonstick rice paddle prior to serving.
Note: My high techno-savvy brother-in-law taught me that the easiest way to print out these recipes from the blog is Cut and Paste it. That is, first, highlight it, hit the Cut button under Edit at the top of the screen, close down the site, go into the Word program and hit Paste under Edit.
Spicy Tofu Nuggets
Adapted from Dr. Shintani’s diet books
1 block firm or extra-firm tofu
¼ c. flour, whole wheat or white, mixed with 1 tsp. Spike and other spices, e.g., 1 tsp. tumeric
2 tsp. canola or olive oil
1 tsp. sesame oil
1 –2 tsp. shoyu or Bragg’s liquid aminos (health food store)
2 tsp. nutritional yeast (health food store, optional, but good, can be bought in bulk at Down to Earth)
1 tsp. low salt furikake
Tofu is a plant based product. All plant based products have to be browned on a slightly lower heat than any meat. Best never to use high heat unless used briefly. It will take a bit longer so you need to watch the pan.
Drain tofu thoroughly and wrap in a paper towel or dish towel to absorb excess water. Cut tofu into 1 inch blocks. Dredge each tofu cube individually in the flour mixture. Keep dry. Heat a nonstick pan with a thin film of both oils on Medium heat. Place the cubes in the pan. Sprinkle the cubes with the shoyu or Bragg's. Brown tofu gently on all sides on Medium heat. A High heat may scorch the tofu.
Add the nutritional yeast and the furikake. Toss to coat evenly. Can deglaze the pan with 2 tsp. of water or broth so that the nuggets are a bit moist or leave dry according to your preference.
You can serve the nuggets with a dipping sauce or as is. A simple dipping sauce would be equal parts shoyu and sesame oil with a light sprinkle of shichimi togarashi or cayenne. Save any leftovers to be used in soups, stews, sandwiches, spaghetti, chili, etc., either whole or broken up.
You could also cut the tofu into slabs like tofu steaks and prepare the same way as the cubes. My friend, Wanda, reported that the spicy tofu works well in long strips in a Vegetarian Spring Roll.
Serve with brown rice. Soak raw rice at least 4 hours for the best consistency prior to cooking. Cook in rice cooker with slightly more water than indicated on the correct water level on the rice cooker pot. Fluff the rice with a nonstick rice paddle prior to serving.
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