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Food and Restaurants

I went to get a massage and my wonderful therapist offered a taste of the green soup she made. OMG! It was delicious!! She told me that she got the recipe from Splendid Table.  You can get it here: https://www.splendidtable.org/recipes/basic-green-soup.

Young added her homemade chimichurri sauce to it. I love chimichurri and I think that that addition made the soup sparkle.

I couldn’t wait to try it myself. The recipe really leaves of room to get innovative and use the greens in your fridge. I used the spinach, kale, parsley and coriander. And I also had carrot tops and radish tops, leeks and green onion. I didn’t have chimichurri so I added chimichurri ingredients to it – jalapeno and vinegar (my version already had coriander and parsley.)

It’s beautiful, healthy and delicious!

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I ‘m gonna quit Facebook for a while. So much stuff shows up that is very distracting. I’m not disciplined enough to ignore it all.

Posting on a blog requires more time and thought…maybe what I need to slow the stream of social media.

I will still post to Instagram…I’m @robin.scanlon.

So I’m gonna post the stuff I’d normally post on Facebook…like tonight’s dinner.

We get amazing fresh fish at our local grocery store, KTA. This afternoon we picked up two ono (wahoo) filets. I baked them with olive oil, salt/pepper, and lemon slices at 350 degrees for ten minutes. Ono overlooks really easily so watch it.

Topped with a gremolata – lemon zest, garlic, and parsley, a side of basmati rice and steamed spinach it was perfect. Healthy and yummy!

I’ve been stockpiling cabbage – green, red and won bok – for fermenting. It’s super easy and fun. The process is forgiving and you can be creative as you go. I pull all the vege that I want in the ferments and look for other flavor add ins.

Today the kim chee contains won bok, chives, green onions, ginger, garlic, jalapeno pepper and carrots. The first photo is the chopped up veggies. The second is after salting and macerating with gochugaru.

The sauerkraut ingredients are green cabbage, red cabbage, preserved lemon, thinly sliced lemon (with rind), pink peppercorns and jalapeno. Again the first photo shows the chopped veggies, the next after macerating.

Here’s a photo of the finished ferments. I’ll burp them daily to release excess gas and taste. Then they go in the fridge for consumption. Yum!

I just returned from a wonderful trip to California. I love exploring on foot taking photos with my iPhone.

This site before arriving at Asilomar State Park took my breath away. I will never ever get over the beauty of the ocean. It just hits me in the gut.

This site before arriving at Asilomar State Park took my breath away. I will never ever get over the beauty of the ocean. It just hits me in the gut.

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Asilomar is a magical spot on the ocean – gorgeous views of the Pacific Ocean, sunsets, cypress and deer wandering the property.

And then exploring Pacific Grove – adorable colorful homes and shops.

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I came across a Tibetan meditation center in a residential area. Never would have seen this had I not been on foot.

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An adorable Farmer’s Market on Monday night. The produce was amazing!

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Really enjoyed dinner at Jeninni. The menu was interesting and service was great. I had the crispy octopus, but I think it was not the best choice. Littleneck clams in a broth were fresh and delicious.

http://www.yelp.com/biz/jeninni-kitchen-and-wine-bar-pacific-grove

Having a great Sunday. Cleared out the vegetable bin and made two kinds of kraut.

The one on the right contains cabbage, carrots, garlic, lemon, salt, dill and pink peppercorns. Itʻs a tiny batch…itʻs better that way. I use the entire lemon in thin slices. The salt will preserve and soften the skin and make it delish. I used my momʻs old Japanese pickle pot for it. The other kraut contains red cabbage, beets, carrots, red onion, garlic, lemon, salt, pink peppercorns and horseradish. Just have to give it four or more days to ferment. I love burping them every day.

In the background, are prints that I just got back from the lab. Itʻs the first time Iʻve printed on metal and love the result. Tomorrow they will be submitted for a juried show at the Honolulu Museum of Art…keeping my fingers crossed that one of them will be accepted.

Yesterdayʻs veg bin, todayʻs kraut

Yesterdayʻs veg bin, todayʻs kraut

 Saimin is on the top of July list for comfort food. It was my favorite childhood dish that my family made, that I ate in restaurants with my grandmother. Chewy noodles and salty broth with various fixings – kamaboko(fish cake…the pink and white kind), scallions, sliced spam, won bok or char siu.

This version from Da Kitchen is the best one I’ve found in Maui. Maui is better known for dry saimin where the broth is served on the side. While this version is pricey, there were a lot of extra toppings. The broth tasted more like shoyu flavor than pork/shrimp found in most saimin.

Also Da Kitchen lacks the old style feeling of saimin places left over from the plantation days in Hawaii. The saimin was okay, but Da Kitchen won’t be a must stop like Hamura’s on Kaua’i is.