Hike in Pagosa Springs, CO

I’m back!  Thanks for sticking around.  We had a glorious trip through Colorado.  Did you know they have 54 mountains with an elevation of 14,000 feet or more?  Quite impressive.  I’d like to say we hiked them, but just tackling 9500 feet was ‘breathtaking.’  We ate very well along the way, even scored a few farmers’ markets.  Let me know if any of you are planning to travel there; I have plenty of suggestions on where to eat – from Boulder and Telluride, to Crested Butte and Aspen.

Speaking of food (that’s why you’re here, right?)…a few weeks ago I mentioned a dish I made for my final presentation at Bauman College. It was a Coconut Chai Panna Cotta with a Nectarine Coulis and Orange Tuile.  As you know, I don’t usually post complicated recipes, but while this one may have one or two more steps, believe me when I tell you it is out.of.this.world.

Coconut Chai Panna Cotta with Nectarine Coulis - Serves 10-12

Notes: The coconut milk offers a creamy alternative to dairy.  Agar agar is an alternative to gelatin, but you could also use it if that’s more available.  Instead of making your own chai blend, take a couple of chai tea bags and steep in the coconut milk; I had to go all out on graduation day:)

It’s best to make the panna cotta a day before serving to make sure it sets up.  The beauty of this dessert – besides being delicious – is that you can prepare it in advance of entertaining.

Ingredients (Panna Cotta)
2 cans coconut milk
1/2 cup palm sugar
1 ½ tsp agar agar powder (can be found in health food stores)
2 tsp rose water

Chai spices
3 Tbsp each

Ginger slices
Peppercorns
Cardamom pod
Cloves whole

2 cinnamon sticks
2 vanilla beans

Directions

1. Combine coconut milk, sugar, agar and spices in a medium saucepan over low heat
2. Wait until steam rises to the surface and small bubbles form on the side of the pan
3. Remove from heat and let steep for minimum two hours
4. Strain (save vanilla beans) and pour into large bowl with spout.  Add rose water.
5. Cut vanilla beans in half and scrape ‘speckles’ into custard mix, then pour into 12-4oz. ramekins (you could also use a muffin tin.)
6. Cover and chill for a minimum of 3 hrs, preferably overnight
7. To serve, run a knife around the outside edges, and place ramekins into a baking dish with 1-½ inches of water for about thirty seconds to loosen up the panna cotta
8. Place about 2 TB of coulis onto dessert plate and gently place inverted panna cotta on top (careful, it will be slippery.)
9. Garnish with nectarine wedges and mint.
10. Serve with orange tuile, if desired.

Nectarine Coulis – Makes 2-3 cups

You can use any type of fruit puree, but I found the nectarines went best with the chai spices.

1 TB orange juice concentrate
5 ripe nectarines, pitted and coarsely chopped (grab a couple extra for garnish)
1 tsp. vanilla
Pinch of sea salt

Directions

1. Mix orange juice concentrate with 3 TB water.
2. Put in blender and add nectarines and vanilla.  Puree until smooth.
3. Add salt to taste.

Here’s a break from holiday news, or for some heading west, a few tips on tropical delights from a land called Hanalei (sung to “Puff the Magic Dragon.”)

Food isn’t the first thing that comes to mind when planning a trip to Hawaii, and I dare say that’s legit.  But since good eats are the focus of our time together, I thought I’d share with you some of the local flavors of Kauai which are both exotic and delicious.

Of course it all begins at the farmers’ markets, which have vastly improved since my last visit to this island 14 years ago. During our weeklong stay, we were able to attend two lovely markets on the north shore in Hanalei. We were told to arrive early on Tuesday, and as you can see other folks got the same memo. Local goat cheese, macadamia nuts, organic greens, fresh ginger, purple sweet potatoes…and the obvious abundance of tropical fruit were just some of the goodies we would scoop up for our home cooked meals.  Here are some highlights and some health bennies: (you can see I’m having way too much fun with food photos)

Apple bananas – good for heart and stomach
Sweet potatoes  – antioxidants; promote blood sugar balance (yes, these are purple)

Taro root – eaten as poi – a great probiotic, high in fiber
Pink oyster mushrooms – immune booster

No trip to the islands would be complete without a (frequent) visit to the fish market. There are two on the north shore: one in Kilauea; the other in Hanalei.  For fresh fish selections I favor the Hanalei market, as their assortment was far superior.  (Let me know if you want details on specific types.)  In Kilauea, the ahi-wraps are not to be missed for lunch (large and rich enough to split,) or whatever they feature as the fish taco du jour.  (Sidebar – save room for dessert at the ice cream store next door after 2:00pm.  Chocolate coconut macadamia nut – TO DIE FOR.  But do not engage the owner in conversation. I don’t think he gets out much.)

For additional grocery items, Hanalei now has their own Papaya’s Natural Foods– a wonderful health-food store with much more than granola.  Consider it a Hawaiian version of (a small) Whole Foods with everything from grass-fed beef and pantry items to an organic salad bar offering produce from local growers (another great lunch tip.)

If you just need a fix of the ‘aloha spirit,’ a must-do for food and drink is Bar Acuda in Hanalei.  Opened three years ago by Jim Moffat (Slow Club and 42 Degrees in San Francisco), this place has the vibe and is a big supporter of all things local and seasonal.  Their tapas-style menu changes weekly, they feature great wines by the glass, and their cocktails can drive a person to drink.  After the surfing, of course.

>>>   Who knows what this fruit is?   Answer next time…