The calendar definitely says January...but here in Hawai'i the daytime temperatures are in the high 70sF/low 80sF which is just a bit warmer than the January temperatures we lived with during my years in New York City! As the growing season for many fruits and vegetables now being grown in Hawai'i is more than just one per season, I can buy fruits and vegetables in the "winter" months as never before. One of the many delights of living and eating locally grown produce in my adopted homeland.
Pea and Asparagus
In a large pot, bring chicken
stock to a simmer; reduce heat and keep on low. Heat olive oil in a
heavy saucepan over medium heat. Add asparagus pieces and sauté for 3
minutes; remove asparagus to a plate and reserve. Add peas and
sauté for 2 minutes; remove peas and reserve with asparagus. Add
more oil if pan looks dry and sauté shallots until they are softened.
Add rice and coat with the oil and shallots. Begin adding hot
stock 1 cup at a time and stir constantly until liquid is absorbed with
each addition of stock. Rice should become tender, yet still
firm to the bite and the mixture should be creamy. Cooking time
should be approximately 25 minutes. With the last addition of
stock to the rice, add the reserved asparagus and peas. When the last
addition of stock has been absorbed, stir in grated cheese and parsley.
Taste and adjust seasoning with ground white pepper and salt if desired.
Yield: 6 servings
Combine glaze ingredients in a medium saucepan. Boil until reduced to 1/3 cup about 15 minutes. Season glaze to taste with salt & pepper.
Prepare a charcoal, gas or stovetop grill to medium heat and brush fish fillet with olive oil. Sprinkle with salt and pepper. Grill fillets flesh side down first until just opaque in center; turn and grill on the other side about 5 minutes per side. Transfer fillets to a platter and drizzle glaze over them.
Yield: 6 servings
BABY CARROTS AND BABY PATTYPAN SQUASH
Note: This is just one example of a mix of vegetables - use the same method if substituting vegetables that are in your area and/season.
Allow 3 baby carrots per serving (18) and 3 yellow baby pattypan squash per serving (18) and allow 6 Haricots Verts green beans per serving (36). Peel baby carrots and trip the ends leaving some of the green stalk for appearances. Baby pattypan squash should not need any trimming, but if the ends and tips are dried, trim them. Trim the stem end of the Haricots Verts beans leaving the pointed end for presentation appearances.
Bring a large pot of water to a rapid boil. Add enough sea salt or kosher salt to season the water. Have a large bowl of ice and water ready to "shock" the vegetables when they are finished cooking. Add the vegetables one variety at a time to the boiling water- boil baby carrots for approximately 3 minutes; remove carrots and dunk into the ice water. Add baby pattypan squash to the boiling water and cook for approximately 3 minutes - test for doneness and add 1 minute to cooking time if necessary. Transfer cooked pattypan to the ice water. Next add the Haricots Verts to the boiling water and cook for approximately 3 minutes - test for doneness and add 1 minute to cooking time if necessary. Transfer cooked green beans to the ice water. When all vegetables have been cooled in the ice water, remove them to a strainer lined with paper towel. Remove as much of the water from the vegetables as you can. Transfer blanched vegetables to a holding platter. Cover with plastic wrap.
To re-heat vegetables, melt two tablespoons of butter in a large skillet. When butter is hot and foaming, add the blanched vegetables and sauté until just heated through.
Yield: 6 servings
Note: Vegetables cooked in this manner can be prepared in the morning. Store in a covered dish in the refrigerator until needed and re-heat as directed above.
(You will need to double the recipe to have sufficient lemon curdto fill six 4-inch tart shells)
Heat butter with lemon zest in top of a double boiler over hot water. When butter has melted, stir in sugar and strained juice of 2 lemons and heat gently, stirring until the sugar has dissolved. Remove double boiler pot from the hot water.
Beat eggs in a bowl and gradually whisk in the hot butter/eggs/lemon juice mixture; strain mixture into the top of the double boiler and stir over moderate heat until the mixture thickens to the consistency of soft whipped cream. Pour into a clean jar or deep dish and let cool before eating.
Yield: approx. 1 pound - Source: English Country Cooking at Its Best, Caroline Conran Villard Books 1985
NUT TART CRUST
(double the recipe to make enough dough for 6 individual tart shells)
In the bowl of a food processor, mix flour and sugar with chopped nuts using 2 or 3 on/off turns. Cut in the butter using the steel blade, again using the on/off button for 5 - 6 turns. Add the egg and mix again until the egg is incorporated. Remove dough mixture fit one 10-inch tart pan or 6 individual 4-inch tart pans with removable bottoms, evenly spreading and molding the dough to the bottom and sides of the 6 tart pans.
Blind-bake tarts on a cookie sheet at 350 degrees for approximately 20 minutes. Check to see how crust is browning at about 15 minutes and continue cooking if tarts are not yet lightly browned. Remove from oven and allow tart shells to cool on a rack in their pans and then remove the tart shells to individual serving dishes.
Spoon prepared and cooled Lemon Curd into each tart shell. Dust with powdered sugar if desired. You can also garnish each lemon curd tart with a thin slice of fresh lemon, a sprig of mint or a candied violet.
Yield: 6 servings