Recipes from May 3, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Rosemary-Infused Polenta
1 heaping tsp. minced garlic
1 tbsp. chopped fresh rosemary
1 Tbsp. butter or butter substitute
2 Tbsp. olive oil
2 cups low-sodium chicken broth
6 oz. polenta
1 oz. Parmesan cheese, grated
Sauté garlic and rosemary in butter and olive oil. Set aside to
cool. Bring chicken broth to a boil in a nonstick saucepan. Slowly add
polenta, stirring constantly until mixture starts to pull away from the
sides of the saucepan. Add garlic and rosemary mixture and mix thoroughly.
Spread evenly in 13-by-9-inch baking pan prepared with cooking spray. Bake
15 minutes in preheated 400-degree F oven. Sprinkle with Parmesan cheese and
continue baking until cheese melts.
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Ginniberries' Asian Pear Mixed Leaf Salad
Dressing
1 tsp Dijon mustard
1 tbsp. chopped fresh thyme
1 tsp. turbinado sugar
1/4 cup balsamic vinegar
1/2 cup olive oil
2 cups whole, shelled walnuts
1/2 red onion
1 container mixed leaf greens (Costco sized)
2 ripe Asian pears
8 oz. gorgonzola
To make dressing, whisk together Dijon mustard, thyme, turbinado
sugar and balsamic vinegar in a small bowl until well blended.
Slowly whisk in olive oil until emulsified.
Toast walnuts in ungreased skillet over medium heat, tossing until
dark brown. Cool. Slice onion into thin slivers.
Just before serving, combine mixed leaf greens, red onion, walnuts and
gorgonzola in large salad bowl. Add dressing and toss thoroughly. Top
with thinly sliced Asian pears. Makes 8 entrée servings.
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Flourless Chocolate Cake
Butter-flavored cooking spray
22 oz. dark chocolate chips
8 oz. butter (or butter replacement)
1 tsp. vanilla
1 1/2 cups egg substitute at room temperature
Preheat oven to 425 degrees F. To prepare water bath, place a large roasting
pan with about 1 inch water on the middle rack of the oven.
Prepare a 9-inch square baking pan with cooking spray. Line pan with foil
and spray foil; set aside. Over simmering water in a double boiler, melt
chocolate and butter, stirring with a metal spoon. Remove from heat and
stir in vanilla; set aside to cool. Beat egg substitute 5 minutes or in
an electric mixer on high speed. Gently fold half the egg mixture into
chocolate to lighten and temper, then stir in remaining egg mixture. Pour
into prepared baking pan. Place baking pan in water bath and bake 10 minutes.
Turn oven off and let cake remain in oven 5 minutes or just until firm on the top.
Do not open oven during this time. Remove from oven and cool.
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Raspberry Coulis
1/2 cup fresh or frozen raspberries
1 Tbsp. turbinado sugar
Slice of lemon
In small saucepan, cook raspberries with sugar over low heat until raspberries
release some liquid. Add juice from lemon slice. Puree mixture in food processor;
strain and place in a squeeze bottle.
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