Food and Wine in Honolulu and Beyond: September 2012

Making pasta using a Eppicotispai Chitarra Pasta Cutter

Meatballs coming out of the oven

I finally got to use my Eppicotispai Chitarra Pasta Cutter (means literally harp or guitar) to make pasta. You can see it in the foreground where my pasta is drying. I used a pasta recipe using 2 cups of flour, 1 cup of semolina flour, 6 eggs, olive oil and salt. I rolled it and Logan assisted me in making the pasta. I ran it through my pasta machine to thin it out and cycled through it 3 different settings, each getting thinner and thinner. I laided it on the Eppicotispai Chitarra Pasta Cutter and rolled over it to cut the pasta.I then let it dry for an hour.

Pasta Drying

Earlier,I had made meatballs using minced pork and minced beef, with parsley, basil, onions, garlic, breadcrumbs and eggs. I cooked them int he oven for about 35 minutes until they reached a temp of 150. I used a Rao Roasted Eggplant pre-made sauce. It came out wonderful--I have to make it again. Also, it was great having Logan assist me. Now, his school teachers want me to make it for the class as a demonstration.

Dish ready to eat!!!!

Hawaii Food and Wine Festival

Once again, the Hawaii Food and Wine Festival put on a great show. I attended with Will again and was able to get my photo take with some famous chefs. The best dish was a hamachi fish with yuzu sauce. The portions were bigger this time, which made me get full quite quickly. It was great getting a photo with a few chefs.

Myself and Jonathan Waxman

Myself and Tetsuya Wakuda

Myself and Robert Irvine

Myself and Susan Feniger

Robert Irvine Seminar

Shrimp salad made by Robert Irvine

Kim and I went to see Robert Irvine Live at the Blaisedell. Talk about a long day--I flew in from DC and went to the show. By the time I got home, I had been up over 24 hours. I really enjoy Restaurant . I like the way he is straight forward and make sure the basics are done--very different that Gordon Ramsay (US version) but similar to Gordon Ramsay (UK version). He spoke on his style, and gave some tips for cooking. A good show.

Dinner at Jaleo in Bethesda

Stuffed peppers

Jamon Iberico--Need I say more?

Paella

I have always wanted to visit a Jose Andres' restaurant. It was dinner of Tapas. Really good food. I really enjoyed the oilive oil dips,the Jamon Iberico (who doesn't), octopus and the stuffed peppers along with the rabbit. The paella was good, although the one I had in Spain a Pepica was better--maybe the view of the Mediterranean Sea made it that way. The wine we chose was a tinto from Valencia.

Homemade Pappardelle Pasta

I have been trying to use more recipes using eggs, since we have two egg-laying hens in my yard. I found a Michael Chiarello recipe online for making pasta. I used flour and semolina flour with eggs. I didn't use the pasta maker to roll the pasta thinner (I should have). I used Mario Batali Arrabiata sauce and made a meat sauce. I do like his sauces along with Rao--these are the only pre-made sauces I use--otherwise, I will make my own. It came out good, but the noodles were too thick--I will use the pasta roller next time.

Dinner at Stage

Beef Wellington--Good--but I will try again to make it

Kim's mom was here and Kim and I took the opportunity to go to dinner at Stage. They were featuring a beef wellington, which I love and is usually hard to find in Honolulu.

Catching up with Pictures of dishes I have made

Logan, Kim, work and food--my time is stretched each week. I am listing in no particular order the dishes I have made in the last few months. I have learned to do crepes, both savory and sweet. I also have made salads with vinaigrette made from fresh herbs grown in the garden. Also, I have been using my fresh eggs in a lot of dishes. This culminated in my use of Eppicotispai Chitarra (literally meaning harp or guitar) in making homemade fettuccine. This allows pasta to be made the same size. Enjoy!