Archive for the ‘cooking’ Category

Olivia's Blueberry Cream Cheese Pie

By
May 18th, 2016



My daughter made us a pie, mostly by herself. It was a recipe my mother used to assemble for us, and I loved it.

I haven't had this exact recipe since she stopped baking due to Alzheimer's, and her final baking phase was about cakes, so she hadn't made the blueberry dessert for years and years.

Some bakeries sell it with cake on the bottom but I prefer it this way. Comfort dessert, I guess. It's what I grew up with.

Olivia's pie!

Olivia's pie!

It's very easy, and it doesn't require baking. It's a kid's recipe, if you think about it.

It's basically cream cheese with sugar and whipped cream, plus a touch of vanilla, topped with blueberry filling, set on top a crumbly pie shell. What's not to like?

It took Olivia about 15 minutes to put it together. It's so delicious!

She took great pride in watching us devour her pie, and has now declared this "her" recipe. I'm encouraging her to make this for us again.

Here's the recipe if you want to give it a whirl:

Blueberry Cream Cheese Pie

1 eight oz. package cream cheese

1 bottle whipped cream

3/4 c. powdered sugar, unsifted

1 t. vanilla

1 can blueberry pie filling

1 nine inch pie shell (I like the graham cracker ones)

Put cream cheese and sugar in a mixer and blend. Add vanilla. When it's mixed, fold the whipped cream in. Pour half into the baked pie crust. Add half the blueberry filling. Repeat to create a second layer of cheese then fruit filling. Refrigerate it to set it.

Enjoy!

Pieology pizza chain opens first Hawaii restaurant

By
February 29th, 2016



If you can build it, will people come? The Pieology pizza chain owner is expecting that to be a big yes for a new Hawaii location.

Cotti Foods executives: owner/president Pete Capriotti, COO Steve Dees, VP marketing/communications Shane Gray

Cotti Foods executives: owner/president Pete Capriotti, COO Steve Dees, VP marketing/communications Shane Gray

Pieology, with its build-your-own artisan pizza concept, is testing this philosophy with a February 28 opening in Aina Haina Shopping Center, though plans are already in the works to open "about 19 or 20 more in Hawaii in the next five years," expands Shane Gray, the vice president of marketing and communications for Cotti Foods, the corporate franchisee of about 110 Wendy's, Taco Bells, and Pieologies across the West Coast.

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He explains that owner and president Pete Capriotti studied the market based on how well his Wendy's performed in this state. "Cotti Foods owns all the Wendy's in Hawaii," Gray explains.

Me with morning show colleague Taizo Braden

Me with morning show colleague Taizo Braden

Over the next decade, Capriotti plans to open "30 to 40 more Pieology restaurants in Southern California, where we're based," reveals Gray.

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By the looks of things at a media preview the day before the grand opening, Cotti Foods did its homework well. People looked happy. Kids looked happy. As I waited for my husband to arrive, I noticed a handful of curious passers-by wanting to go in and eat.

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Once inside, this is how it works:

1. Choose your favorite crust – including a gluten-free option.

2. Select your sauce (House Red, 3-Cheese Alfredo, Herb Butter, Olive Oil, Fiery Buffalo, Pesto and BBQ).

3. Choose from five different cheeses and ten meat toppings including local favorites such as Portuguese Sausage, Spam, and Kalua Pork.

4. Stack your toppings (Black Olives, Mushrooms, Red Onions, Green Peppers, Artichokes, Tomatoes, Garlic, Pineapple, Jalapenos, Corn, Kalamata Olives, Fresh Cilantro, Spinach, Banana Peppers, Fresh Basil, Roasted Red Peppers).

The 11.5 inch pizzas are cooked in an open-flame, hearth stone, 800-degree deck oven; ready to eat within five minutes, and delivered to your table.

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It really was fast, easy, and tasty. My daughter liked it so much, she actually ordered a second pizza, which is very unusual for her to eat that much. We were all very pleased with our choices.

Me with radio DJ, actor, comedian, wine maker, and chef Lanai Tabura

Me with radio DJ, actor, comedian, wine maker, and chef Lanai Tabura

It's also got a liquor license so it serves beer and wine, and though I really don't drink much anymore, I noticed it was a very popular menu offering.

PR agent Mona Wood-Sword and Shane Gray

PR agent Mona Wood-Sword and Shane Gray

Me with MidWeek's chief photographer Nathalie Walker

Me with MidWeek's chief photographer Nathalie Walker

I'm not a restaurateur, but I have a feeling this is going to do really well. Sure, Husband and I enjoyed it - the food, the atmosphere, the friendly staff, the convenient location. But here's what really sells it for this mom:

"Mommy! We have to come back here! I love this pizza!"

Yup. That's the real secret to marketing, isn't it?

Me with Hilton Hawaiian Village's region director of PR Cynthia Rankin

Me with Hilton Hawaiian Village's region director of PR Cynthia Rankin

http://pieology.com

Honolulu man places in top ten in global gelato competition

By
February 10th, 2016



You can find some of the best gelato in the world right here in Hawaii, and it's thanks to Dirk Koeppenkastrop, Ph.D., a maestro gelatiere and owner of a chain of IL Gelato stores on Oahu.

Team USA. Courtesy: Carlota Caldeira

Team USA. Courtesy: Carlota Caldeira

For the fourth year in a row, Koeppenkastrop was selected to be on Team USA, which completed in the 2016 Gelato World Cup in Italy. He was the only Hawaii person on that team.

Team USA. Courtesy: Carlota Caldeira

Team USA. Courtesy: Carlota Caldeira

This year, Koeppenkastrop chaired the team, in addition to contributing as its gelato maker. The team placed seventh overall; in separate events, it placed first in Ice Sculpture, and third place in "Mystery Box Challenge."

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

"It was a wonderful experience and this year we did really well. We were a little disappointed with the overall, as our goal was to be in the top five. However, looking at other nations' deliveries and considering that the USA has really no history in gelato making, to be one of the seven best teams in the world is quite an honor," he tells me. The winner of this year's championship was Italy, followed by Spain and Australia.

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

He explains more about the Mystery Box Challenge: "It's exactly like in those Iron Chef cooking duels. In the Mystery Box Challenge, each team gets to pull an unknown ingredient and has to make a gelato from scratch. The mystery box is one of the most challenging disciplines for the gelato maker and requires a high level of knowledge and experience, as the recipe has to be developed and the gelato made in a very short amount of time."

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

 

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

 

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

 

You can taste most of Team USA's World Cup flavors at IL Gelato Bar at the Kahala Mall and at IL Gelato Café at the North Shore Market Place in Haleiwa.

Courtesy: Carlota Caldeira

Courtesy: Carlota Caldeira

The Gelato World Championship is part of the International Exhibition of Artisan Gelato, Confectionery and Bakery Goods (SIGEP) in Rimini, Italy. The 7th edition of the Championships took place from January 22-25.

More at http://en.sigep.it; http://en.sigep.it/events/top-events/coppa-del-mondo-della-gelateria; www.GelatoTeamUSA.com.

All-Star Catcher Kurt Suzuki returns to Maui to host fundraisers

By
January 15th, 2016



Major League Baseball All Star Kurt Suzuki returns home to Maui to host two events this weekend, one of which will be co-hosted with world renowned chef Alan Wong.

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On, Saturday, January 16th, Kurt will be hosting his fifth annual Youth Baseball Clinic at Iron Maehara Stadium from 9 a.m.-1:30 p.m. In partnership with the All Pono Organization, the Kurt Suzuki Family Foundation has continued to make a positive impact on countless members of Hawaii’s youth by teaching them hard work, dedication and the values of being a team player.

For the second straight year, Kurt joins forces with local celebrity chef and restaurateur Alan Wong to host A Taste of Hawaii on Sunday, January 17th at the Four Seasons Hotel in Wailea from 5:30 - 8 p.m. A special private VIP cocktail reception will also take place from 5 - 5:30 p.m.

Several celebrity chefs will feature their own dishes while professional athletes serve them up.  Participants include Chefs Sheldon Simeon (Top Chef Finalist), Isaac Bancaco (Iron Chef America, Head Chef at Andaz Hotel, Maui), Cameron Lewark (Chef at Spago, Four Seasons, Maui) and Craig Dryhurst (Head Chef at Four Seasons, Maui).

Proceeds from A Taste of Hawaii will help raise funds for the Kapi`olani Medical Center, Pediatric Cancer Division and the National Kidney Foundation. Kurt’s father Warren Suzuki, who is a stage four kidney cancer survivor and has been in remission for seven years.

It's put on by The Kurt Suzuki Family Foundation, a 501c3 organization that is dedicated to supporting the scientific research of chronic illnesses as well as encouraging healthy lifestyle choices. For more information on the Kurt Suzuki Foundation, please visit www.kurtsuzukifamilyfoundation.org.

Chinese cookies

By
December 28th, 2015



I was in my kitchen when the mail lady drove up. My Danish houseguest, Jul, said, "I want to give Susan something. Hand me one of those Chinese cookies," and he pointed to a pile of small blue tins.

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"What Chinese cookies?" I asked, looking for fortune cookies or Chinese pretzels.

"Those," and he waved his finger urgently as Susan turned on the engine to drive to the next house.

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"These? How are these Chinese cookies?" I quizzed, passing him a tin of Danish butter cookies. I'm know I'm half the time out of it, but am I that bad?!

He disdainfully explained they're made in China, by CVS. In no way are they Danish anymore. "They aren't as buttery as the ones in Denmark," he sniffed. My husband has echoed a similar sentiment in previous conversations.

Royal Dansk butter cookies were popular in Denmark in the '80s, he said, but they're out of vogue now. "Now Danes want to make their own cookies and put their own trendy things in it. Beets, kale, Stone Age foods- until it no longer tastes like a cookie," he joked. He is always surprised they're still popular in the US.

We still like those Chinese cookies.

 

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