Recipes from Aug. 2, 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.

Escalivada Catalana
“Creamsicle” Panna Cotta with Fresh Summer Berries
Caprese Style “Fruits and Feta” Summer Salad
Chilled Melon Soup

Escalivada Catalana
(Roasted Eggplant, Pepper, Onion, and Tomatoes, Catalan-style)

Escalivada comes from the Catalan verb, “escalivar,” which means to cook slowly, very close to the embers of a fire. The smokiness of the charcoal enriches the food and gives it an earthy quality. This recipe is for oven roasting, but its soul comes from the open fire. It’s a great dish on its own, but it’s also perfect served with any grilled meat.

1 medium eggplant (about 1/2 pound)
1 large Spanish onion
1 red bell pepper
3 large ripe tomatoes
1/4 cup Spanish extra-virgin olive oil, plus extra for coating the vegetables
1 1/2 tsp. sherry vinegar
Salt and white pepper to taste

Preheat oven to 400 degrees F. Using a brush, coat all vegetables with a thin film of olive oil. Place in baking dish or terra-cotta casserole, and roast 40 minutes. Remove eggplant, pepper and tomatoes and set aside. Return onion to oven and roast for an additional 20 minutes or until soft. Remove and set aside.

The skins of the roasted vegetables will be soft and loose. When cool enough to handle, peel the vegetables. Seed the pepper and remove the top. Remove tops of the tomatoes and the eggplant with a knife.

Using your hands, tear the pepper into strips and each tomato into three or four pieces. Do the same to the eggplant. Using a knife, slice onion into rings. Mix vegetables together and place them in a serving dish. Cover with 1/4 cup olive oil and sherry vinegar. Sprinkle with salt and white pepper. Makes 4 servings.

Adapted from Taste of Spain in America by Jose Andres

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“Creamsicle” Panna Cotta with Fresh Summer Berries

4 cups cream
1 cup sugar
2 Tbsp. lemon, lime or orange zest
1 cup milk
4 sheets gelatin
1/2 cup lemon, lime or orange juice

Raspberries, blueberries and chopped strawberries
Hawaiian honey
Lime wedges

Boil cream with sugar and zest. Set aside 15 minutes. Warm milk and gelatin until gelatin dissolves. Set aside. Whisk milk into cream, then whisk in juice. Strain with a fine mesh strainer into a gallon pitcher and let cool. Pour into chilled gelato glasses, leaving 1 1/2 inches from the top. Refrigerate overnight. Makes 12 servings.

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Caprese Style “Fruits and Feta” Summer Salad

Ripe local Tomatoes
Fresh local strawberries
Macadamia Nuts
Balsamic vinegar reduction
Lemon Citronette
Feta Cheese
Fresh Mint
Fresh Basil
Greens (optional)

Lemon Citronette

2 Tbsp. kosher salt
1 cup lemon juice
2 Tbsp. Dijon mustard
1/3 cup sugar
3/4 cup minced Italian parsley
1/2 cup minced shallots
1 Tbsp. cracked pepper
1 Tbsp. chopped garlic
2 cups olive oil

Whisk all ingredients except olive oil together in a stainless steel bowl. Drizzle oil into mixture, whisking until all the oil is incorporated and emulsified. Refrigerate. Makes 4 cups.

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