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Recipes, News, and what's going on at Living Foods Kauai

Orange-Chocolate Crostata Recipe

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Ingredients

Special Equipment: 
  • 1 – 10-inch tart pan with removable bottom

Directions

Preheat oven to 350°F. Line a 10-inch tart pan with parchment paper and set aside.

In a large bowl, combine the flour, sugar and the salt. Make a well in the center of the dry ingredients and add the butter and the egg yolks. Using your fingers, mix the wet ingredients together and slowly start mixing in the dry ingredients until the mixture begins to come together. Press the dough together and form it into a disk. This process should only take a couple minutes, be careful not to over mix. Wrap the dough in plastic wrap and refrigerate for 10 minutes up to an hour.

Remove the dough from the refrigerator and place onto a lightly floured surface and roll out into a rough circle about 12-inches in diameter. Carefully transfer the dough to the pre-lined tart pan pressing the dough to cover the bottom and sides of the pan. Don’t worry if the dough breaks a little, just patch them up with any extra dough (it’s supposed to be a rustic after all). Spread the orange marmalade evenly over the bottom of the uncooked tart shell and bake on the middle rack of the oven for about 20 -25 minutes.

Take the crostata out of the oven and let cool completely at room temperature. Once the tart is cool, spread the hazelnut chocolate spread over the jam using a spoon or butter knife. Gently remove the crostata from the tart pan, discarding the parchment paper, and place on a serving platter. Serve on its own or top with a dollop of lightly sweetened whipped cream.

Recipe compliments of markethallfoods.com

 

Spaghetti alla Nicolina (Caramelized Zucchini & Pecorino Romano) Recipe

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Ingredients:

  • 1 package Rustichella d’Abruzzo Spaghetti
  • 8–10 medium size zucchini, sliced in different thicknesses
  • 1 cup Rustichella d’Abruzzo Extra Virgin Olive Oil
  • 1 cup grated Pecorino Romano cheese
  • salt and pepper to taste

Directions

  1. In a large sauté pan, heat the olive oil until it’s very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once the pan heats up, lower the flame and let the zucchini caramelize well, about 20–25 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off and let the pan sit while the pasta cooks.
  2. Boil the pasta in abundant salted water, one minute less than stated on the bag for a nice al dente bite. Drain and toss directly into the pan with the zucchini. Toss over a high flame and mix well.
  3. Pour the pasta into a warm serving bowl, sprinkle with lots of grated cheese, salt and pepper to taste, and serve immediately.
  4. Because the zucchini have been cooked so slowly, the oil has been infused with the sweet, carmelized flavor of the vegetables. Along with the nuttiness of the cheese, this is incredibly appetizing.

Recipe compliments of manicaretti.com.

 

Island Poke Bowls Continue Upward Trend

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Poke bowls are a dish ubiquitous in Hawaii. Using fresh island catch, the best rice available with customizable toppings, this option at Living Foods is a customer favorite. 

Poke Bowl Options

It’s starts with the freshest fish caught by local fishermen.

1. Then choose your rice: Brown or White

2. Style: Korean, Spicy or Wasabi

3. Finally, your toppings: Unagi Sauce, Cucumber, Coconut, Pineapple, Green Onion, Mac Nuts, Avocado

Tobiko, Sesame Seeds, Furikake, Ocean Salad, Crispy Onions, Ogo, Jalepenos

Give the trend a try — chopsticks optional!

Fabulous Turkey Brine/Roasting Recipe

Everyone has their favorite Thanksgiving Turkey recipes, but this is one of our favorites!

Ingredients

1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey)

My Favorite Turkey Brine, recipe follows

2 sticks butter, softened

3 tablespoons chopped fresh rosemary

2 tablespoons julienned orange zest

 Turkey Brine:

2 gallons cold water

3 cups apple cider

2 cups packed brown sugar

3/4 cup kosher salt

3 tablespoons tricolor peppercorns

5 whole bay leaves

5 cloves garlic, minced

Peel of 3 large oranges, cut into large strips

4 rosemary sprigs, leaves stripped

Special equipment:

 brining bag or very large pot
  1. Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you’ll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
  2. Preheat the oven to 275 degrees F.
  3. Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry.
  4. Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it’ll be at a different temperature.
  5. When it’s time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
  6. Remove from the oven and cover lightly with foil until you are ready to carve.

Turkey Brine:

  1. Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. Chill overnight, rinse and place in a roasting pan.

Cook’s Note

This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.

Recipe compliments of The Food Network.

The Lanai Specialty Sake Cocktail Recipe

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The Lanai Specialty Sake Cocktail Recipe

October 1st is traditionally known as National Sake Day in Japan and marks the official start of the sake brewing season. Our Lanai ‘ohana decided to create a specialty cocktail to honor this renowned Japanese beverage and here is the recipe!

  • 2 small slices muddled watermelon
  • 1 oz vanilla vodka
  • .5 oz St. Germaine
  • .5 oz lime juice
  • .5 oz simple syrup
  • Fill with approximately 2 oz of sake (we used Hana Awaka Sparkling Flower Sake)

Fennel Vinaigrette with our Grab and Go Hippie Bowl

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Hippie Bowl includes kale, carrots, purple sweet potato, cabbage, cucumber, pineapple and is topped with our amazing Fennel Vinaigrette!

 

Dressing Recipe:

Ingredients

  • 1 tbsp dijon
  • 1 tbsp honey
  • 3 tsp ground fennel
  • 1/4 cup balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Method:

Mix the first four items into a blender or food processor and mix until smooth. With the motor running, slowly add in the olive oil, salt and pepper.

Banh Mi Recipe from our Cafe Menu

Ingredients

  •        1/2 cup rice vinegar
  •        1/4 cup water
  •        1/4 cup white sugar
  •        1/4 cup carrot, cut into 1/16-inch-thick matchsticks
  •        1/4 cup thinly sliced white onion
  •        1 skinless, boneless chicken breast half
  •        garlic salt to taste
  •        ground black pepper to taste
  •        1 (12 inch) French baguette
  •        4 tablespoons mayonnaise
  •        1/4 cup thinly sliced cucumber
  •        1 tablespoon fresh cilantro leaves
  •        1 wedge lime

Directions

  1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  2. Pour the cooled vinegar mixture over the carrot and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  3. While the vegetables are marinating, preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  6. To assemble the banh mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, pickled carrot, onion, and cilantro leaves. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Grab and Go Veggie Lasagne Recipe

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Ingredients

  • 1 lb ricotta cheese
  • 3 eggs
  • 1 tbsp ground nutmeg
  • 5 cups mozzarella cheese
  • 8 cups of your favorite marinara sauce
  • 1/2 cup of olive oil
  • 2 boxes of lasagna noodles
  • 3 cups of blanched, well drained veggies (we suggest spinach, mushrooms, eggplant, zucchini, bell peppers)

Method

Blanch the lasagna noodles in salted, oiled water and then drain and toss lightly in a small bowl with olive oil. Mix the ricotta, eggs and spices in another bowl. Assemble the lasagna: Lightly oil the bottom and sides of roasting pan. Ladle a thin layer of tomato sauce, followed by the first layer of lasagna noodles, then spread 1/3 of the ricotta mixture. Then add one cup of vegetables and a light casting of the mozzarella cheese. Repeat three times and end with a topping of marinara and mozzarella cheese.

Bake uncovered at 350 degrees for 30 minutes. Let sit for at least 10 minutes before you slice and serve. Bon appetite!

Hawaiian Rub Pot Roast Recipe

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Ingredients:

3 lb Chuck roast

4 carrots , chopped

4 stalks celery, chopped

1 large sweet onion, cut into quarters

2 Hawaiian Sweet potatoes

4 red potaoes

1 can beef broth

1 ennvelope dry onion soup mix

1 1/2 teaspoon Salty Wahine Hawaiian Rub

1 tablesppon flour

1 reynolds roasting bag

Instructions:

Put flour in roasting bags as instructed on roasting bag box. Place roast in roasting bag into a baking dish. Add carrots, celery and onions all around roast. Then add potatoes on top of other vegitable. In a sperate bowl, combine dry soup mix and Salty Wahine Hawaiian Rub. Sprinke all over top of potatoes and roast., saving just a little on the side. Pour beef broth over roast, then sprinke the remaining Hawaiian Rub mixture over roast and potatos. Seal bag and poke 3 or 4 slits in bags with a knife. Bake at 350 for 2 hours.

Note: we also love to use turnips if we find them at the market. All root vegitable are wonderful in this dish.

January Highlights at Living Foods Market and Cafe

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Wine of the Month

Apryl, our wine expert suggests this Spanish wine Juan Gil 2014.  Lightly herbal and mildly spicy. This Monastrell is full and balanced, with a sensation of resiny oak to the palate feel. Pointed plum and raspberry flavors are oaky, spicy and drying on the finish. If you like Syrah, Grenache or Pinot noir, this Juan Gil 2014 would be a perfect next choice! Pairs well with pork chops, filet of beef, shish kabobs. All offered at our butcher department in Living Foods Market. $21.99

 

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Product of the Month

Kopa Kauai Sea Salt Soaps create a beautiful lotion-like lather and are super moisturizing. The minerals in sea salt help your skin absorb glycerine, a natural by-product of handmade soap, making for a smooth and refreshing bathing experience. Beyond being brilliantly moisturizing, these bars get hard like a pretty polished stone after they’ve been used a few times. They last a good deal longer than regular soap. They are made with delicious oils of avocado, mango, coconut and olive. $12.00