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Foodies in Paradise
- Thread starter CathyZ
- Start date
richard-in-cincy
Well-known member
Truly a week in paradise...
What a fabulous week! What a fabulous kitchen! What a fabulous host! What a fabulous cook! And what a fabulous Mensch and Friend!
We had such a wonderful time catching up, cooking, looking at cook books, and a hundred other things.
We returned to a car in the Cincinnati airport parking lot covered with a solid sheet of 1/4 inch thick ice and had to chop the doors and trunk to "unseal" them and scrape off the windows to see to drive all the while standing in the sleet. By the time we got on the highway it had turned to snow and then snowed the rest of the night. This morning I don't see lush green jungle, azure skies, palm trees, turquoise ocean, and sandy beaches when I look out the window smileys/frown.gif
Thank you Cathy for an amazing visit! Can't believe it had been 8 years since my last visit!
PS: My favorite dish of the week was the Steelhead Trout in the Creamy Vodka Green Peppercorn Sauce.
T--D--F!!!!
For me, one of the most amazing features of Cathy's kitchen (other than the acres of counter space) is she had the builder cut the back out of some of the cabinets and then cut a window hole to install them over. Natural Kauaian light shines through the heirloom glass pieces into the kitchen. It is stunning.
Aloha!
What a fabulous week! What a fabulous kitchen! What a fabulous host! What a fabulous cook! And what a fabulous Mensch and Friend!
We had such a wonderful time catching up, cooking, looking at cook books, and a hundred other things.
We returned to a car in the Cincinnati airport parking lot covered with a solid sheet of 1/4 inch thick ice and had to chop the doors and trunk to "unseal" them and scrape off the windows to see to drive all the while standing in the sleet. By the time we got on the highway it had turned to snow and then snowed the rest of the night. This morning I don't see lush green jungle, azure skies, palm trees, turquoise ocean, and sandy beaches when I look out the window smileys/frown.gif
Thank you Cathy for an amazing visit! Can't believe it had been 8 years since my last visit!
PS: My favorite dish of the week was the Steelhead Trout in the Creamy Vodka Green Peppercorn Sauce.
T--D--F!!!!
For me, one of the most amazing features of Cathy's kitchen (other than the acres of counter space) is she had the builder cut the back out of some of the cabinets and then cut a window hole to install them over. Natural Kauaian light shines through the heirloom glass pieces into the kitchen. It is stunning.
Aloha!
richard-in-cincy
Well-known member
Some "highlights" of the foodie week extraordinare in Kaua'i...
Arriving to such an ebullient and loving welcome as we pulled the convertible under the Porte-cochère. 15 hours of airports and flying, it was good to be welcomed into such a warm and happy space.
Cathy's heirloom recipe for souffléd crackers? I had bombed this recipe TWICE when I tried it. I kept thinking, why does she like this so much? Then she taught me how to do it. OMGAWD! Those are seriously good!!!
Phyllis the Parrot singing and eating the soufleed crackers that we made. Yes, Phyllis DID want a cracker thank you very much! But the best was Phyllis gnawing on a chicken leg bone. I am still laughing. Is that Fowlism? Avianism?
The lemon pie resulted from a walk and the discovery of these gargantuan lemons with a scent like perfume.
Winging it in the kitchen. See "Pie, Lemon Meringue," above. There was no plan. LOL
Making the homemade Thai green curry chili paste. (See "moustaches, Kaffir lime," above). Amazing stuff!
The potato dumpling drama. My test dumpling dissolved into the boiling water and made itself into potato soup. I have never had this happen before! Nothing like trying to cook for an extraordinarily accomplished cook to add to the pressure of a disaster. I quickly did triage, did another trial dumpling, and poof!: . you see dumplings in the picture. Have to say those were my best potato dumplings ever. Thank you potato dumpling gods!
Getting to paw my way through Cathy's Recipe book! A treasure!
The Creamy Vodka Green Peppercorn Sauce is out-of-this-world!!! It's now on my house list and it hasn't even been made here yet! (As are most of those recipes from the week, "Killer Shrimp," and those Stuffed Zuke Cups!)
Slicing artichokes in half, parboiling, grilling, and serving with aioli? Why isn't this the way ALL artichokes are served? Genius.
I could have made a meal on the garlic pita crisps that accompanied that beautiful salad when we arrived. Serious crisp garlic wonder!
The rules of pronouncing Hawaiian shall remain a mystery to non-Hawaiians. Pokay...
Cooking with Cathy in her kitchen is beyond amazing!
Arriving to such an ebullient and loving welcome as we pulled the convertible under the Porte-cochère. 15 hours of airports and flying, it was good to be welcomed into such a warm and happy space.
Cathy's heirloom recipe for souffléd crackers? I had bombed this recipe TWICE when I tried it. I kept thinking, why does she like this so much? Then she taught me how to do it. OMGAWD! Those are seriously good!!!
Phyllis the Parrot singing and eating the soufleed crackers that we made. Yes, Phyllis DID want a cracker thank you very much! But the best was Phyllis gnawing on a chicken leg bone. I am still laughing. Is that Fowlism? Avianism?
The lemon pie resulted from a walk and the discovery of these gargantuan lemons with a scent like perfume.
Winging it in the kitchen. See "Pie, Lemon Meringue," above. There was no plan. LOL
Making the homemade Thai green curry chili paste. (See "moustaches, Kaffir lime," above). Amazing stuff!
The potato dumpling drama. My test dumpling dissolved into the boiling water and made itself into potato soup. I have never had this happen before! Nothing like trying to cook for an extraordinarily accomplished cook to add to the pressure of a disaster. I quickly did triage, did another trial dumpling, and poof!: . you see dumplings in the picture. Have to say those were my best potato dumplings ever. Thank you potato dumpling gods!
Getting to paw my way through Cathy's Recipe book! A treasure!
The Creamy Vodka Green Peppercorn Sauce is out-of-this-world!!! It's now on my house list and it hasn't even been made here yet! (As are most of those recipes from the week, "Killer Shrimp," and those Stuffed Zuke Cups!)
Slicing artichokes in half, parboiling, grilling, and serving with aioli? Why isn't this the way ALL artichokes are served? Genius.
I could have made a meal on the garlic pita crisps that accompanied that beautiful salad when we arrived. Serious crisp garlic wonder!
The rules of pronouncing Hawaiian shall remain a mystery to non-Hawaiians. Pokay...
Cooking with Cathy in her kitchen is beyond amazing!
Here it is- it has been in T&T since 2005 LOL
http://www.eat.at/swap/forum11/3_SALMON_OR_FRESH_TUNA_IN_A_CREAMY_GREEN_PEPPERCORN_SAUCE
http://www.eat.at/swap/forum11/3_SALMON_OR_FRESH_TUNA_IN_A_CREAMY_GREEN_PEPPERCORN_SAUCE
The dumplings were superb. And more on the artichokes
My DH saw this method on I think a Bobby Flay TV segment. I made up my own way of doing it- I cut the chokes in half lengthwise, scooped out the hairy centers, trimmed the leaves, pared the stem and put them in lemon water to hold until cooking. Then I put a big pot of salted water on to simmer and cooked them until tender. Then took out of the water and brushed hot olive oil (I infuse oil with hot peppers) over them, ground on some pepper and DH grilled them. Delicious especially with homemade Aioli.
My DH saw this method on I think a Bobby Flay TV segment. I made up my own way of doing it- I cut the chokes in half lengthwise, scooped out the hairy centers, trimmed the leaves, pared the stem and put them in lemon water to hold until cooking. Then I put a big pot of salted water on to simmer and cooked them until tender. Then took out of the water and brushed hot olive oil (I infuse oil with hot peppers) over them, ground on some pepper and DH grilled them. Delicious especially with homemade Aioli.
florisandy
Well-known member
Just saw this post and all I can say is Wow!! What fun to be able to reconnect!