Thick ribbony biang biang style noodles, with spicy ground pork chili oil. Developing this recipe was my first time making biang biang noodles. I have to say it is not as easy as it looks. The process definitely requires some practice. Don’t be discouraged if you are having trouble with the technique! There is another […]
Flakey butter pastry, with a creamy rosemary parmesan filling, layered with potato and kabocha pumpkin. This recipe can easily be altered to a quick version by substituting store bought puff pastry for the dough. The quality of the tart will not suffer, and it will trim three hours from the prep time. If time isn’t […]
Fall apart tender short rib, poblano peppers, pinto, and red beans, stewed in a rich chili tomato sauce. It is finally starting to feel like fall here in Hawaii. There is a little chill in the air in the mornings and evenings. It’s still blazing hot in the middle of the day, but the temperature […]
Scratch-made braised oxtail wontons, in a savory beef broth, with tender bok choy, slivered carrot, and fresh green onion. There is just something about wonton soup. The flavorful broth, tender noodles, and childhood memories! For me, it is total comfort food. For this recipe, the oxtails pull double duty. The liquid from braising the oxtails […]
Homemade cavatelli pasta, pumpkin ancho cream sauce, smoky garlic shrimp, and shaved manchego. Cavatelli is an Italian pasta made from eggless semolina dough. The dough is rolled into an oblong bun shape, often using a grooved board. The cavatelli for this dish is made with a mix of flour and semolina. I tried to keep […]
Herb marinated double-cut lamb chops with creamy parsnip puree and a fig port reduction. For this dish, I partially deboned a rack of lamb to make thick-cut chops. I utilized the bones I removed to make a stock that fortified the finished sauce. I realize this is a lot of work! Not everyone is into […]
