Chef Amy Ferguson Cooks at Market
Chef Amy Ferguson visited the Waimea Town Market on October 22 and put
on a terrific cooking demonstration, preparing five dishes and
answering dozens of questions about the creative culinary process.
Many Big Island residents remember Chef Amy for the magical meals she
created at her two eclectic Kailua-Kona restaurants, Oodles of Noodles
and O’s Bistro. An inductee into the Hawaii Regional Cuisine Hall
of Fame at its recent inaugural meeting, Chef Amy has served as
Executive Chef at Rosewood’s Hotel Hana-Maui and at the Ritz Carleton
at Mauna Lani, and has been featured in numerous cookbooks and
television programs, including Julia Child’s Cooking with Master Chefs
series. She now operates Cater Hawaii and continues to dazzle the
palates of Big Island residents and visitors. She can be reached
through her web site, caterhawaii.com.
The Recipes are below - or you can can
download a .pdf file here
Out of the frying pan...Chef Amy
moves Rainbow Swiss Chard and Puna Goat Cheese
|
Arranging the dumplings on the
serving platter
|
Chef Amy surveys a platter individual servings of Kabocha Ginger Flan
|
Ladling Beet Balsamic Drizzle over the dumplings
|
A close up of Kabocha Ginger Flan
|
Pretty as a picture...the
dumplings are ready to serve.
|
Here are the recipes for Chef Amy’s “market specials,” included by
permission from Chef Amy and Cater Hawaii.
Rainbow Swiss Chard– Puna Goat Cheese
Pot Stickers, Beet Balsamic Drizzle
Makes approx 24
8ribs
Swiss Chard, trim leaves (makes 4 c) from stems (makes 3/4 c), cut and
keep separate
½
Tbsp
Olive Oil
4 stems
Roasted Green Garlic, remove roots and chop
2
Leeks, white and light green portion only, wash thoroughly
8oz
Puna Goat Cheese
Salt and pepper to taste
24
Round Man Doo Pi Wrappers
½
cup
Cornstarch to cover the tray to keep the pot stickers from
sticking
and getting to wet
Prep Method
Saute Chard stems and clean leeks in olive oil, then add julienne chard
leaves and green garlic until soft. Season with salt and pepper.
Remove from pan and drain in colander if nec. Once cool, squeeze
mixture in a towel to remove excess moisture if any.
If chard pieces are too big , cut through greens before mixing into
goat cheese. Taste and adjust seasoning.
Fill and crimp to seal wrappers forming a dumpling. Pot stickers may be
help a few days if placed on tray with cornstarch and left uncovered in
the refrigerator to stay dry.
Cooking Method
Heat a skillet with small amount oil until medium hot.
Add Pot stickers into skillet flat bottom down. Sauté until bottom is
golden brown.
Add enough white wine or water (depending on your desired taste) to
steam by covering the pan.
Once wrapper is cooked, remove from pan and finish by with Beet
Balsamic drizzle.
If desired, you may crumble goat cheese or shave parmesan over the pot
stickers….
Red Kuri-Lamb Curry
Serves 4-6
Ingredients
2
lbs
Maluhia Farm Lamb
1
TBSP
vegetable oil
1
medium or 2 small onions, cut into wedges
2
cloves garlic, crushed
1-2 TBSP Thai red
curry paste
2
tsp
fresh ginger root, minced
½
cup
vegetable stock
1 3/4
c
coconut milk
1 ½ -2 # red kuri
squash or kabocha squash, cut into one and a half inch cubes (peeling
is optional)
1- 2
c
vegetables:
½ cup sliced bell peppers with 1 cup sliced bamboo shoots and/or
cauliflower and/or sugar snap peas and ½ cup cubed tofu or 1 cup
asparagus, halved and 1 cup young squash ie: patty pan or yellow
squash, thickly sliced, or 1 cup sweet potato, peeled and cubed and par
boiled 5 minutes and ½ cup sliced bell peppers.
2
stalks
Sliced lemongrass / 4 lg Kaffir lime leaves julienned (optional)
1
fresh
Thai chile (optional- only if you like it hot!)
1/2
c
Thai or sweet basil
Method
Heat oil in wok or deep frying pan. Add onions, garlic, ginger and
curry and stir 1 minute. Add stock and coconut milk and bring to
simmer. Add the pumpkin, cover and cook for 10 minutes. Add vegetables
(and lemongrass and chile if you are using) and cook another 5-7
minutes until the pumpkin is soft. Taste for salt. Stir in basil leaves
leaving a few for garnish. Serve with jasmine or brown rice. Garnish
with fresh basil leaves.
Alternative serving suggestions: use a bed of assorted fresh greens
gently wilted accompanied by quinoa flavored with raisins and
caramelized onions.
Island Thyme Gourmet Chorizo Mussels
Ingredients
3lbs.
Black Mussels
1oz
Olive oil
1lb
Fresh Chorizo in casing (blanch and slice)
4
oz
Ancho paste mixed with lard
1med
Onion, peeled and sliced
6 stems
Green Garlic, roasted
2
ea
Natural B Tomatoes, diced
1 bunch Cilantro, rough
chopped
8
oz
white wine... leftovers from the night before
4
oz
unsalted butter
1-2
Meyer’s Lemon cut into 1/4ths ( to taste)
Salt to taste
Method
Wash and de beard Mussels
In a hot sauteuse pan, add oil, onion sauté until soft
Beet Tapenade
1/2 pound pitted olive of choice
1 pound fresh roasted beets, small diced (brunoise)
2 anchovy fillets, rinsed (or to taste)
1 small clove garlic, minced or Kekela’s fresh Green Garlic
2 tablespoons capers
2 to 3 fresh basil leaves (oregano or thyme is a wonderful addition as
well)
1 tablespoon freshly squeezed Meyer’s lemon juice, white balsamic or
sherry vinegar
2 tablespoons extra-virgin olive oil
Directions
Rinse the olives if you prefer less brine. Place all ingredients in the
bowl of a food processor with the exception of the beets. Process to
combine until the mixture becomes a coarse paste (Stopping to scrape
down the sides of the bowl). Approximately 1 to 2 minutes
total. Stir in diced beets and more fresh herbs. Transfer to a
bowl and serve.
Kabocha Ginger Flan
Pre heat oven to 350degrees
12
Lg. Whole Eggs, beaten
2 12 oz can Carnation Evaporated Milk
2 14 oz can Nestle La Lechera or Eagle Brand
sweetened condensed milk
¼
cup
Candy Man Candied Ginger, finely chopped
1
Kabocha Pumpkin, split and roasted (approx 2 cups puree)
Mix together. Pour into a caramel lined baking dish. Bake in a water
bath for 1 hour. Flan is cooked the “giggle” is firm
Caramel Coating
Heat ½ cup to desired caramel color. It turns fast, watch
stirring as little as possible. Do not burn.
Sunday, September 16, 2012 at 5:12PM 