6th Grade ʻŌiwi Edge

Bruschetta 

Ingredients:

2-3 ripe tomatoes, diced

½ a medium sized onion, finely diced 

1-2 Tbsp. olive oil

½ tsp. salt

¼ tsp. Pepper

8-12 basil leaves, rinsed and patted dry

2 cloves garlic

8 “Large-Bite” Sized pieces of crusty bread

¼ cup parmesan cheese, divided

Directions:

1. Dice tomatoes and place into a strainer over a bowl. Generously salt and give a quick stir. Allow tomatoes to sit for about 10 minutes so that the water can drain.

2. Slice bread into “large-bite” sized pieces, enough for all group members to have at least two pieces. Using a pastry brush or a clean finger, gently spread olive oil on the slices of bread. Turn on the oven broiler to high. 

3. Peel garlic, press with the side of the knife to smash. Thoroughly rub the bread with garlic and place on a sheet tray. Place the tray on the top rack of the oven and watch carefully while broiling - bread will begin to toast and then burn quickly. 

4. While bread is in the oven, dice onion and place into a small bowl. To the same bowl add the strained tomatoes, pepper, ½ Tbsp. of olive oil, and a pinch of shredded parmesan cheese, gently mix together. 

5. Stack and roll the basil leaves, cut thinly crosswise (chiffonade) and fluff. Add most of the basil to the onion mixture and gently stir, save a small amount to top your bruschetta at the end. 

6. Once bread has begun to toast, pull the tray from the oven, top each piece with a pinch of parmesan and return to the oven. Broil for another 30-60 seconds to melt and brown  the cheese.

7. Remove bread from the oven and spoon some of the tomato and onion mixture onto each slice of bread. Garnish with a final pinch of basil and serve. 

Hawaiʻi Grown Fries:

This recipe can be used to make either ʻulu or ʻuala into “French Fries”. This is a two part recipe that allows you to prep and make your starch (ʻulu or ʻuala) into fries when they are plentiful, fresh, and in season. They are then frozen for at least one day but can be stored for up to several months. When you are ready for your Hawaiʻi Grown starch fries, heat up some oil, pull a batch out of the freezer, and serve up some hot, local-starch fries! 

Ingredients:

2 ʻulu, (should be firm but with smooth bumps) or about 4 large ʻuala

½ -1 cup ʻulu flour (can substitute corn starch)

1.5 cups water

2-3 Quarts canola or vegetable oil

Paʻa kai (salt) 

*special materials needed: kitchen thermometer, cooling rack, baking sheet 

Directions:

Part 1

1. Rinse dirt and/or sap off of ʻulu or ʻuala. If using ʻulu, use a knife to cut in half. Place the flat side down on the cutting board and remove the skin. If using ʻuala, leave skin on - this adds more nutrients to the finished product. Then, cut lengthwise into french fry shapes ¼-½ inch thick. 

2. As soon as the starch is cut, place into a bowl with water to keep from browning.

3. Add water to a large pot, place in a steamer basket, cover, and bring to a boil. Once boiling, add in ʻulu or ʻuala and steam for 7 minutes.

4. While steaming, put ʻulu flour or cornstarch into a bowl. (You may add additions such as garlic powder or cajun seasoning here).

5. After 7 minutes, use tongs to remove fries from the steamer basket. Transfer to a tray to cool for a few minutes. 

6. Once cool to the touch, add fries to the bowl with ʻulu flour or cornstarch and toss to coat. Place on a tray lined with parchment paper. Make sure they are not touching each other.

7. Freeze overnight. *If storing longer, transfer to a freezer bag*

Part 2

1. Fill a large pot ½ way with canola or vegetable oil (amount will vary based on size of the pot), place over medium heat. Monitor with a thermometer until the oil reaches 400℉.

2. Once it reaches temperature, work in batches, use tongs or a wire-mesh spider to lower ⅓ of the fries all the way into the oil, do not drop them from above, or the oil will splash.

3. Cook in the oil for about 3-4 minutes or until starch darkens to either a golden brown (ʻulu) or dark purple (ʻuala). Carefully remove from oil with tongs or wire-mesh spider, hold over the pot to drip for a few seconds. Then, transfer the fries to a paper towel lined tray to cool while finishing the rest of the fries. Do not let oil temperature drop below 360℉.

4. Sprinkle fries with a little bit of paʻa kai while they are still hot. Serve immediately.

Quick Pickles 

Ingredients:

½  pound vegetables of your choice

1-2 sprigs of fresh herbs (thyme, rosemary, dill, etc.)

½  tsp whole spices (peppercorn, juniper berries, coriander, etc.) *optional

½ tsp dried herbs *optional

1 clove of garlic, smashed

½  cup water

½  cup vinegar 

½  tablespoon kosher salt 

½ tablespoon granulated sugar

Directions 

1. Wash jars, lids, and rings with warm soapy water, rinse fully and set aside to dry.

2. Select, weigh, rinse, and trim vegetables of your choice to go into your jars. Cut into desired shapes and sizes.

3. Add vinegar, water, salt, and sugar in a small saucepan. Bring to a boil and stir until salt and sugar are dissolved completely. 

4. Divide herbs, spices, and garlic between jars and add them into the jar. Pack vegetables tightly into jars.

5. Carefully pour hot water into jars, leaving about ½ an inch of space at the top. Lightly tap the jar on the counter to release any air bubbles within. If you need, add more brine to make sure all vegetables are covered. *Itʻs ok if you donʻt use all of the brine*

6. Place the lids on the jars, seal them with the ring, and write your name and date on the top of the lid. 

Allow jars to cool to room temperature on the counter and then store in the refrigerator. Flavor is best after 48 hours and can be stored in the refrigerator for up to two months. 

ʻUala Rounds with Sun Dried Tomato Goat Cheese spread

Ingredients:

2 medium-large ʻuala

Olive oil

Salt

4 oz sun dried tomatoes

4 oz goat cheese

½ cup yogurt

1 Tbsp. olive oil

½ tsp oregano

½ tsp rosemary

Pinch of salt and pepper

Directions:

1. Preheat oven to 400℉

2. Rinse ʻuala and slice into ¼ inch rounds. Place on a tray lined with parchment paper and brush with olive oil on tops and bottoms. Sprinkle a pinch of salt onto each round.

3. Bake for about 10 minutes or until ʻuala becomes soft and slightly golden on top. Remove from the oven to cool.

While ʻuala is baking…

1. Add sun dried tomatoes and oil into a food processor and pulse until smooth.

2. Add yogurt and goat cheese to the food processor and run on low speed until smooth. Season with salt, pepper, rosemary and oregano. If the mixture is too thick add water 1 Tbsp. at a time to thin out. 

3. Place a small amount of the goat cheese spread onto each round of ʻuala. Serve immediately. 

Ingredients:

2 medium-large ʻuala

Olive oil

Salt

1 cups shredded cooked chicken

½  package of cream cheese, softened

¼ cup Franks Red Hot Sauce 

¼ cup ranch dressing

1.5 Tbsp. blue cheese crumbles

Directions:

1. Preheat oven to 400℉

2. Rinse ʻuala and slice into ¼ inch rounds. Place on a tray lined with parchment paper and brush with olive oil on tops and bottoms. Sprinkle a pinch of salt onto each round.

3. Bake for about 10 minutes or until ʻuala becomes soft and slightly golden on top. Remove from the oven to cool.

While ʻuala is baking…

1. Mix all ingredients together in a large bowl. Spoon into a small oven-safe dish.

2. Reduce heat in the oven to 350℉. Bake for 20 minutes or until mixture is heated through; stir. 

3. Place a small amount of the buffalo chicken spread onto each round of ʻuala. Serve immediately. 

ʻUala Rounds with Guacamole 

Ingredients:

2 medium-large ʻuala

Olive oil

Salt

½ medium sized onion, roughly chopped

½ bunch cilantro leaves

2 tsp kosher salt

2 ripe avocados

2 limes

Directions:

1. Preheat oven to 400℉

2. Rinse ʻuala and slice into ¼ inch rounds. Place on a tray lined with parchment paper and brush with olive oil on tops and bottoms. Sprinkle a pinch of salt onto each round.

3. Bake for about 10 minutes or until ʻuala becomes soft and slightly golden on top. Remove from the oven to cool.

While ʻuala is baking

1. Roughly chop onion. Place half of the cilantro leaves, onion,  salt, and the juice of ONE lime in a food processor.

2. Split avocados in half, remove the pit. Scrape out the flesh into a medium bowl. Mash with a potato masher. 

3. Add onion and cilantro mixture to mashed avocados and fold together.

4. Taste and adjust. Add more salt, cilantro, and/or lime juice if necessary.

5.  Place a small amount of the guacamole onto each round of ʻuala. Serve immediately. 

Ingredients:

3 cups kalo, cooked, cleaned and cubed

3 carrots, finely chopped

3 stalks celery, finely chopped

¾ cup cornmeal

1 ½ tsp Hawaiian salt

1 tsp pepper

Directions:

1. Finely chop carrots and celery

2. Clean and cube kalo. If kalo is cold, heat it in the microwave for 30-60 seconds. Then mash with a potato masher until smooth. Add a bit of water if needed. 

3. Mix celery and carrots in with mashed kalo. Add salt and pepper and then cornmeal. Begin with ½ cup only adding more if necessary.

4. Form into small patties about 1 ½-2 inches across.

5. Heat a skillet over medium heat and fry slider patties in coconut oil for 3-4 minutes on each side.

6. Serve warm on a small bun or roll with toppings of your choice.

Yields 36 meatballs  

Ingredients:

1 pound ground beef or turkey (or vegetarian substitute)

1 pound kalo, precooked, cooled, and skinned

¼ cup milk

¼ cup grated parmesan cheese

1 egg

1 tsp salt

1 tsp pepper

2 tsp Soy sauce

½ cup onion, finely diced 

2 cloves garlic, minced

½ cup breadcrumbs

• 
  Cook kalo ahead of time for around an hour in a pressure cooker or steam for 2-3 hours in order to break down all of the calcium oxalate crystals (the stuff that gives you itchy throat).

• Additional herbs/spices can be added to the meatballs depending on the flavor you are going for. 

Directions:

1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. 

2. Finely dice garlic and onion and place into a large bowl. Using a box grater, shred the kalo in the same bowl as the onion/garlic. Set aside

3. In a small bowl mix salt, pepper, soy sauce, and parmesan cheese. 

4. In a separate, small bowl whisk egg and milk then combine with the parmesan mixture. Set aside. 

5. Add meat to the large bowl with onion and kalo and mix gently with gloved or clean hands. Once loosely combined, add the parmesan, egg, and spice mixture. Combine all ingredients fully and try not to over mix.

6. Use a heaping tablespoon to scoop mixture and press into about 36 golf ball sized spheres. Lay on the baking sheet with space in between. Bake for about 18 minutes.

7. For an Italian style meatball, finish off in a marinara sauce in a pan on the stove over medium heat for another 5 minutes. (If only baking, add another 3 minutes to the cooking time in the oven.)

PIZZA DOUGH

Makes 1, 12-inch pizza

*Finished dough can be refrigerated for 3 days or wrapped tightly and frozen for 3 months

Ingredients:

2g salt

140g bread flour

1g bakers yeast

95g lukewarm water

1. Combine salt and flour in a medium sized bowl. Add yeast and water in a separate container and stir. 

2. Add water mixture to the flour and salt and knead by hand until thoroughly combined or about 3 minutes. 

3. Allow the dough to rest for 15 minutes, then knead for another 3 minutes longer.

4. Shape the dough into a ball, add a final dusting of flour all over, and cover with a damped towel for 3-4 hours or until the dough has doubled in size. OR cover in plastic wrap and allow to rise in the refrigerator for 8-24 hours. If rising dough in the refrigerator, remove and place on the counter for 30-45 minutes before stretching.

5. Preheat oven to 550℉. Sprinkle cornmeal or flour on a baking sheet. 

6. With well floured hands, stretch the dough into a circle about 12-inches in diameter on a baking sheet.

7. Top with desired toppings and bake in the center rack of the oven for 7-12 minutes, rotating halfway through cooking.

8. Allow to cool slightly, cut and serve hot. 

1. Peel and grate bananas into a bowl of water.

2. Rinse in water until the slimy feel is gone, squeeze over the colander then sprinkle onto a paper towel lined tray.

3. Cover with a second layer of paper towels and press to remove as much moisture as possible.

4. Heat half of the butter in a pan over medium heat until melted, put shredded banana in thin layer across bottom of pan, no more than ½ inch thick

5. Cover pan with a lid and allow to cook for 5-7 minutes (no peeking). Edges should begin to brown before flipping .

6. Season with salt, pepper, and/or other spices. Flip hashbrown, add the rest of the butter and cook for another 3-5 minutes.

Blueberry Pop Tart Assembly

Directions:

1. Preheat the oven to 350°F.

2. Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for about 5 minutes. Then, place the first disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Always be gentle with your pastry dough. You don’t want it to tear. Cut the dough once in half lengthwise then in half again to create 4 rectangles, evenly sized. 

3. Place the 4 rectangles on a sheet tray lined with parchment paper and return to the refrigerator. Repeat step #1 with the second disk of dough on a new sheet of parchment paper.

4. Brush egg wash over the entire surface of each rectangle. Place about 1-2 tsp. of the jam into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. 

5. Then place each rectangle on top of the filled rectangles – egg wash side down. Use your fork to gently press around the pocket of filling, sealing the dough well on all sides.

6. Poke holes in the tops of each filled pastry to allow the steam to escape.

7. Brush the tops with the remaining egg wash. Bake for about 22-25 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

8. Enjoy immediately. Or freeze within 3 days and heat up in an oven at 350℉ for 15 minutes.

Homemade Mayonnaise (with Aioli variations)

Mayonnaise is an emulsion. An emulsion is a mixture of fat molecules, surrounded by water molecules. This keeps the fat and water from grouping up and separating completely from one another (Think oil and water not wanting to mix - this is the opposite). The fat and water are kept together through a binding agent known as an emulsifier - in this case egg yolks and mustard. 

Once youʻve made this mayonnaise, you can keep it as is, or you can make it into an aioli by adding in garlic and other herbs or sauces of your choice.

Ingredients:

1 egg yolk (room temperature)

2 tsp. lemon juice

1 tsp dijon mustard

¼ tsp salt

1 tsp cold water

½ cup olive oil

Aioli variations (all to desired taste)

1 clove of garlic, finely minced

Hot sauce

Herbs of your choice

Pesto

Sun Dried tomatoes

Honey and miso

Directions:

1. Warm a mixing bowl using hot water, dry the bowl. Crack an egg and separate the yolk from the white - add only the yolk to your bowl.

2. Whisk egg yolk for around 2 minutes, then add lemon juice, mustard, salt and 1 tsp. cold water. Whisk until frothy.

3. Whisking constantly, slowly drip the oil in one drop at a time until the mayonnaise starts to thicken and the oil is incorporated.

4. When the mayonnaise emulsifes and gets thicker, you can add the oil in a thin stream.

5. To make your mayonnaise into an aioli, add minced garlic and then other ingredients of your choice.

Use immediately on sandwiches, as a dip, in a potato or mac salad. OR cover with a lid in an airtight container and refrigerate for up to a week.