February 1, 2016

Avocado-Mushroom-Onion Omelet

Posted by HI Cookery under 02 February | Tags: , , , |
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Avocado-Mushroom-Onion Omelet

Avocado Omelet

February: National Avocado Month

Islander was so shy in kindergarten when students were asked to name a fruit during a food lesson. All the other classmates stated the obvious—apples, bananas, oranges—and local Hawaiian favorites—coconuts, pineapples, papayas, mangos, lychees, lilikoi, etc. She regrets not having spoken up and saying “avocado” especially since her family had an avocado tree in the back yard of her childhood home in Pearl Harbor that was located across the street from the school!

Now, 40+ years later, Islander is using this blog as a medium to say that avocado is botanically a fruit. But because it is green and used in many savory recipes, many might confuse it as a vegetable.

In observing National Avocado Month, we put avocado slices in an omelet filled with mushrooms and caramelized onions for a hearty and healthy brunch. Celebrate February with a fruit and add an avocado to an omelet!

Recipe

(Adapted from Williams-Sonoma)

Ingredients

  • Olive or vegetable oil
  • 1 small onion, sliced
  • ¼ cup water
  • salt and pepper to taste
  • 1 cup mushrooms (we used oyster), sliced
  • 4 eggs beaten with 2 tablespoons water
  • 2 tablespoons fresh chives, sliced
  • 1 avocado, peeled, pitted and sliced into wedges

Directions

Slice the mushrooms, chives, onion and avocado. In a skillet, sauté the onions in 1 tablespoon of oil over medium-high heat. Stir occasionally until caramelized (around 10 minutes). Add the water to deglaze. Season with salt and pepper. Transfer to a plate and set aside.

Avocado Omelet

In the same skillet, heat another tablespoon of oil and add the mushrooms. Cook for about 5-7 minutes or until browned. Season with salt and pepper. Transfer to a plate and set aside. Wipe down the skillet and heat with 1 teaspoon of oil. Pour in half the beaten egg-water mixture and swirl around to cover the bottom of the skillet. Sprinkle in the chives. Cook for about a minute or two. On one side of the omelet, sprinkle half the onions and mushrooms.

Avocado Omelet

Fan out the avocado slices on top. When the eggs are slightly set, fold the other side of the omelet over the filling. Slide the omelet onto a plate and keep warm. Repeat the process for the second omelet. Yield: 2 servings.

Avocado Omelet

Notes

  • Sprinkle a little lemon juice on the avocado slices to prevent browning after cutting.
  • Search our blog for additional avocado recipes.
 

January 20, 2016

Cheese Sablés with Rosemary Salt

Posted by HI Cookery under 01 January | Tags: , , , , , , |
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Cheese Sablés with Rosemary Salt

Cheese Sables

January 20: National Cheese Lovers Day

Snack on something a little more sophisticated than Cheetos or Cheez-Its. Try homemade cheese sablés with rosemary salt. Sablés, which are similar to crackers, are actually crisp French butter cookies (also known as Breton biscuits) that originated from Normandy.

This recipe version is savory instead of sweet and has a distinctive Parmigiano-Reggiano plus sharp cheddar taste that cheese lovers are sure to appreciate. The rosemary and sea salt topping complements the cheesy flavors well.

On National Cheese Lovers Day, savor some cheese sablés with rosemary salt.

Recipe

(Adapted from Food and Wine)

Ingredients

  • 1 ½ cup plus 2 tablespoons self-rising flour (see Notes)
  • 7 tablespoons butter unsalted, softened
  • ½ cup Parmigiano-Reggiano, finely grated
  • 1/3 cup sharp cheddar, shredded
  • pinch of cayenne pepper
  • 1 tablespoon rosemary, chopped
  • ½ teaspoon sea salt

Directions

In a food processor or blender, combine the flour, butter, cheeses and cayenne pepper and pulse until a crumbly dough forms.

Cheese Sables

On a lightly floured surface, roll the dough into a log about 1 ½ inches thick. Wrap in plastic film and put in the refrigerator for about an hour or until firm. Remove the chilled dough from the refrigerator, unwrap and slice into 1/8 thick rounds. Place on a cookie sheet lined with parchment paper about two inches apart.

Cheese Sables

Bake in a preheated oven at 350 degrees F in the middle rack for 12-15 minutes or until golden. While the sablés are baking, pound the rosemary and sea salt in a mortar until fine. Remove the sablés from the oven and sprinkle them immediately with the rosemary salt mixture. Let the sablés cool on the cookie sheets for another five minutes then transfer them to a wire rack to cool completely.

Cheese Sables

Notes

  • Make your own self-rising flour by combining 1 cup flour, ½ teaspoon salt and 1 ½ teaspoons baking powder. For this recipe, use 1 ½ cup flour, ¾ teaspoon salt and 2 ¼ teaspoons baking powder.
  • National Cheese Day is also observed June 4. Search our blog for additional recipes containing cheese as an ingredient and celebrate all things cheesy!
  • Islander recommends taking lactase enzyme supplements if one has a cheese/dairy intolerance like her.

 

January 15, 2016

No-Churn Strawberry Ice Cream

Posted by HI Cookery under 01 January | Tags: , , , , , , |
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No-Churn Strawberry Ice Cream

Strawberry Ice Cream

January 15: National Strawberry Ice Cream Day

Strawberry ice cream is typically a summertime treat. But even in the middle of January, when the weather is warm in Hawaii and in the southern hemisphere, eating ice cream to cool off is a “berry” good idea. Turn the winter blues into something pretty in pink and make chunky no-churn strawberry ice cream in observance of National Strawberry Ice Cream Day.

Recipe

(Adapted from WRLA.com) 

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed strawberries
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 cup chopped strawberries
  • a few drops of red food coloring (optional)

Directions

Beat the cream until stiff peaks form. Wash, dry and trim the tops off the strawberries. Puree the fruit. Chop additional strawberries and set aside.

Strawberry Ice Cream

In a large bowl, mix the condensed milk with the pureed strawberries. The mixture will turn pale pink. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of red food coloring and stir well until the desired color of pink is achieved (optional). Fold in the chopped strawberries until well blended.

Strawberry Ice Cream

Pour the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Enjoy immediately.

Strawberry Ice Cream

Notes

  • Add a teaspoon of strawberry extract to boost the strawberry flavor in this recipe. If using this extract, reduce the amount of red food coloring.
  • National Ice Cream Month is in July—just half a year away. Get a head start with making no-churn ice cream by searching our blog for more recipes!
 

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