Each moment is an experience that shapes the next moment. Everything has the capability to inspire. When we recognize these moments as what they are, we are able to learn from them and use the lessons later. It is in the Chef's Pantry where these lessons, tools, and ideas are kept for regular use. As new ideas or moments of inspiration bowl me over, I will share them with you, the reader. Thanks for watching.
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Earth Day, 2008 In the spirit of new fresh ideas, I return to the Chef's Pantry to add a little spice. It has been a while since anything has been added here and I have been making some wonderful foods. The Island of Kauai has some of the most fertile soil of all the Hawaiian islands. With thatthought, we are also the most northern inhabited isle and receive some lightly cooler temps and stronger weather paterns, and more moisture. Translating into more rain for our bounty filled gardens! Out of these gardens we have an amazing array of fruits and veggies. Recently I have had the opportunity to use and enjoy some of the most delicious taro. For most of you main-land-lubbers, the idea of taro conjures uneasy feelings the first luau you attended and the strange purple paste you were served called poi. With its glue like consistancy and near lack of any discernable flavor, I can't blame you for the cringing disinterest. But let it be Known that there are MANY more ways to prepare this wonderful starch root that is honored by the Hawaiian people as their older brother. Taro or kalo in Hawaiian is similar to a potato. It just needs to be cooked a little longer. My new favorite preparation is a kalo mash with basil. You steam the kalo once you have peeled and cut it into a fairly small dice, 1/2 inch is fine (the smaller you cut it, the faster it will cook). The kalo takes a long time to steam so make sure you have enough water in your pot before you start. While it is doing its thing, we prepare the rest of the ingredients to add in. As a little explanation first, jwe are steaming not boiling in order to preserve the true flavor of the fresh plant. It will taste nothing like poi, trust me! There is a natural sweetness that carries a strong floral note reminiscent of orange blossoms. No really! The floral note actually is the main reason for the addition of the basil. The two go hand in hand. Basil and orange blossoms balance a brightness that makes you want to take another bite. Like I said, way different than poi! So while the kalo is steaming, fine dice a little onion, a pinch of garlic and toss them in a pan with hot oil. we want to soften them, for our palates and our mash. Right before they are done, add a little white wine. Preferably a sauv blanc. Let it reduce by 2/3 and Set aside. Take a good handful of basil and with a sharp knife, cleanly dice. When the kalo is done, a knife will slide easily through. remove it from the heat and add the onion mix, basil, a splash of coconut milk, and a little salt, preferably from the sea. Give it a good mash adding a little coconut milk as it thickens. Once it is mixed and mashed, enjoy it with a pan seared Ahi steak and a little kaffir lime cream or a helping of some roasted Kalua pork! for our vege loving contingent try a little marinated grilled tempeh with a smokey BBQ glaze. Eat it by itself if you like! And you will! email me if you would like the recipe and keep watching for more inspiration in the Chef's Pantry.