Giada's Melon and Mint Slush: Cool & Minty Refreshment

First off thank you to everyone who tweeted, Facebook messaged, emailed, commented, etc. about my (and Max's) safety and well-being during and after the tsunami warning. Having spent a long, sleepless and pretty scary night, (my house is just on the other side of the published evacuation area line), it meant so much to me to get all of your inquiries and well-wishes. I felt all the love and I return it with all my heart. Overall Hawaii was lucky--there was damage to some homes, businesses and property along the waterfronts and nearby low-lying areas from the surges and flooding, particularly on The Big Island and Maui, with some on Oahu too, but no lives were lost and for that we are very thankful. Please keep your thoughts and prayers on the people of Japan right now--they so need it, and if you can, please consider donating to the Red Cross or other organizations lending aid. Every little bit can help.

After last night, I should have probably put some alcohol into Giada's refreshing Melon and Mint Slush to calm my nerves! ;-) I chose this simple recipe for our final potluck with Giada at I Heart Cooking Clubs because I had some leftover Honeydew melon and mint to use and it is one of my favorite combinations. This is a quick and easy drink that I just made one change to. It calls for 1/2 cup sugar which I felt with the sweetness of the melon and the ginger ale, was not at all needed so I left it out completely and was perfectly happy with the result.

You can find the recipe at the Food Network here.

Melon & Mint Slush

Courtesy of Giada De Laurentiis

(Serves 4)

1/4 (about 1 lb) honeydew melon, peeled, seeded, cut into 1-inch pieces (about 2 cups)
3 cups crushed ice
1/2 packed cup fresh mint leaves
1 1/2 cups ginger ale
1/2 cup sugar

Add the melon, ice, mint, ginger ale, and sugar to a blender. Pulse until the mixture becomes slushy. Pour into 4 glasses and serve immediately.

Notes/Results: A delicious drink to welcome spring--I love how cooling and calming the pairing of melon and mint is. This is a very refreshing drink--whether plain, or if some rum or vodka just happened to "fall" into it. ;-) I am going to get on my anti-added processed sugar soapbox and say that it is a shame that we so often feel a need to add extra sugar to beverage recipes. I think that 1/2 cup of extra sugar in this would have made it much too sweet and would have masked the flavor of the melon--which comes through so nicely--and who needs those extra calories anyway?! (OK, climbing down from soap box now--thanks for listening!) This slush would also be great with watermelon or cantaloupe. I would make it again.

Sadly this is our last Potluck with Giada at IHCC and we switch to a new chef in two weeks. You can check out what the other IHCC peeps made for their potluck dishes by going to the post here and following the links.

Happy Weekend!

Lentils, Quinoa & Smoked Trout Salad (a.k.a. Pantry-Fridge Forage Salad)

Do you remember "Door Knock Dinners" that was on The Food Network many years ago? in the show, Host Gordon Elliot would take a chef to a house where they had to cook dinner for the family using only ingredients and food that was already in their home. My favorite episode was the one where he took Iron Chef Japan's Morimoto and Michiba to a "regular" American house and they had to cook dinner. They seemed just a bit confused with some of the packaged ingredients, using an American microwave, etc. and ended up with fishsticks and sliced American cheese in a fritata among other things. Good fun!


Anyway... I have not been in the mood to go the grocery store for about a week now and fresh ingredients and ideas are getting a bit low so I decided to make my own Door Knock Dinners-style dish by foraging ingredients from my cupboards, fridge and freezer. I was craving some sort of grain based salad and lentils--what I found in exploring my kitchen were some added ingredients to make it a bit more exciting. A little time spent kitchen-foraging resulted in this healthy, colorful and tasty Lentils, Quinoa & Smoked Trout Salad.

Lentils, Quinoa & Smoked Trout Salad

by Deb, Kahakai Kitchen

(Makes about 4-5 good-sized servings of salad)

From the Cupboard:

• 1 (15 oz) can of organic brown lentils
• 1/2 cup of regular bulk bin quinoa and 1/2 cup of red bulk bin quinoa mixed
• a can of Trader Joe's Smoked Trout in Olive Oil

From the Fridge/Freezer:

• 2 cups homemade chicken stock
• 1 carrot
• 2 stalks of celery
• small amount of flat leaf parsley
• 1/2 cup of shelled pistachios
• Bonus Find--a sad looking large pomegranate that has been in the veggie drawer forever. About 2/3 of it was still good. ;-)

Dressing:

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp apple cider vinegar
• 1 Tbsp grainy Dijon Mustard
• 1 Tbsp maple syrup
• Juice of 1/2 lemon
• salt and pepper to taste

To make: Cook the quinoa in chicken stock about 12 minutes or until stock is absorbed. Set aside to cool. Meanwhile chop veggies, drain and rinse lentils, prepare pomegranate seeds and toast nuts if desired. Combine with cooled in quinoa in a large bowl and gently toss with dressing. Season to taste with salt and pepper. Garnish with several large pieces of smoked trout.

Notes/Results: Satisfying and really good--the combination of savory, sweet, and tangy flavors works well and hit the spot for my craving. There is a good crunchy texture with the thinly sliced carrots and celery with the quinoa. Of course you can swap out ingredients with whatever you have on hand; instead of smoked trout -- salmon, tuna, tofu or hard boiled egg or leave it plain, for the pomegranate--apple, grapes, pear or citrus would work, etc. For about 20 minutes time and a little chopping and mixing, this was a simple and delicious dish that I would make again.

What have you foraged out of your kitchen lately?

Lime "Detox Macaroons"--Little Tropical (& Not Too Bad for You) Cookie Treats

Busy week, quick little post...

I was craving these Lime & Coconut Macaroons by Jill Dupleix that I love to eat but I am trying to limit my processed sugar and use more natural sweeteners. Then I saw these "Detox Blonde Macaroons" on Oh She Glows, (a great site for vegan recipes and baked goods) that apparently originated as a raw cookie treat on another blog called Healthy Hoggin (also looks like an excellent site for healthy recipes), and I thought they would be fun to try adding some lime zest and juice to the coconut for my favorite tropical pairing.

Lime "Detox Macaroons"

Adapted from Oh She Glows & Healthy Hoggin'

(Makes about 30 macaroons)

2 2/3 cups shredded unsweetened coconut (to make coconut butter) or 1 cup coconut butter
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 vanilla bean
1 tsp. vanilla extract
1/2 tsp. kosher salt

zest of two limes and juice of 1 lime

Preheat the oven to 300F and line a baking sheet with parchment paper. In a food processor, process 2 and 2/3 cups of shredded coconut for about 8-10 minutes until coconut butter forms. (You will have to keep scraping down the sides of the bowl to get an even consistency.) Alternatively, you can use 1 cup of store bought coconut butter.

Once you have made the coconut butter, mix all ingredients together in a large bowl.

Scoop about 1-2 tbsp of dough onto a baking sheet. (I used my mini ice cream scoop which rounded equals about 1 1/2 tablespoons.) You don’t have to leave much room in between macaroons as they do not spread out. Bake for 23-25 minutes at 300F. Watch them closely after about 22-23 minutes. The bottoms of my macaroons will be slightly golden in color.

Allow the macaroons to sit for about 30 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge for up to 5 days in a sealed container.


Notes/Results: A fun little treat. The flavor was good--and had just the right amount of lime. Texturally they were a bit dry and crumbly so I need to fiddle with that a bit. I did make my own cocoa butter and it took quite some time in my food processor (about 10 minutes) and it may have been the consistency I finally got it to, so I think I might try store-bought cocoa butter on the next go round and see if there is a difference--or not get as impatient and process it longer! ;-P (I might also try them in my dehydrator which is how Healthy Hoggin' makes them.) After the macaroons sat for the 30 minutes, I shot a few quick photos and packed them up into three small containers, keeping one for myself and taking the other two to a couple of my macaroon-loving friends--where they were happily received. ;-) For a few simple, and healthier-choice ingredients, these are an easy, tangy-sweet tropical cookie that I will make again.

Thai Coconut Veggie Soup: A Simple, Healthy Pleasure for Souper (Soup, Salad & Sammie) Sundays

Sometimes you just need something simple, full of flavor and good for you too (and it also doesn't hurt if it uses up some of those leftover veggies and things in your fridge that are on their way to being not-so-fresh). In this case, a Thai Coconut Veggie Soup is the way to go--light and tangy with lots of flavor. This one is packed full of healthy veggies, making it healthy, hearty and satisfying.

Thai Coconut Veggie Soup

by Deb, Kahakai Kitchen

(Makes 6 Servings)

4 cups homemade or low sodium stock (chicken or veggie)

2 cups lite coconut milk

2 tablespoons Thai fish sauce

3 cloves garlic, minced

6-8 slices of ginger or galangal, un-peeled

2-3 stalks lemongrass, peeled, bruised and chopped

5-6 kaffir lime leaves, torn

Assorted veggies like:

• scallions, sliced thinly
• carrot, sliced very thin
• corn
• cabbage, shredded
• mushrooms, sliced
• frozen peas
• tomatoes, seeded and chopped

zest and juice of 2 limes

salt and pepper to taste

sambal oelek or other chili paste to taste, optional

cilantro to garnish

In a large stockpot, add stock, coconut milk, fish sauce, garlic, ginger or galangal, lemongrass, and kaffir lime leaves and bring to a low boil. Turn down heat and simmer for at least 30 minutes. Strain, removing lemongrass, ginger and kaffir lime leaves.

Return broth to a low boil and add veggies. Depending on type of veggies, you can add them all at once or put the longer cooking ones in first, then add the others at the end. Cook until veggies are softened but still slightly crisp, about 10 minutes for most.

Add lime zest and juice and season to taste with salt and pepper. Stir in chili paste if desired. Serve in bowls, garnishing with cilantro and enjoy.

Notes/Results: Nothing fancy but full of Thai flavors, warming and delicious. The longer you simmer the stock, the more flavor it has--so let it simmer at least 30 minutes. This soup is a good exercise for using up your extra veggies--rounding up whatever you have sitting around. Because I had chicken stock freshly made, I just used that--but you could use veggie stock or if you have fresh corn, make a stock out of the cobs to make it completely vegetarian. The mushrooms make it hearty and not heavy, but if you want more protein--add tofu chunks, shredded cooked chicken or shrimp. A nice bowl of comfort on a rainy day and easy enough to make often.

Let's see who is here in the Souper Sundays kitchen this week.

My pal girlichef made a gorgeous Tomato Garlic Soup with Cheese Tortellini and says, "Don't skip out on making the broth. Seriously. You may look at the (double-) recipe and think "naaaaah." Don't be hasty. Don't jump to conclusions. It's actually super simple and takes almost no time at all to make both the broth and the soup. But the flavor. Ooooh, the FLAVOR! Rich and garlicky and creamy broth (yes, I said creamy broth...I don't know if those two words normally go together, but it works in this case) with sexy bites of cheese-filled pasta."

Tigerfish from Teczcape - An Escape to Food has a Green Tea Red Miso Soup to share this week and says, "Red Miso Soup for the wintery days? In preparation for the cold blast of rain ahead? That's not the point. It is about Green Tea. Huh? WHAAaat? *rub eyes* As green tea (not water) was used to make this red miso soup.Good use of leftover. Good way to have great tea benefits in the miso soup. The tea was not overpowering at all. I could not actually taste it in the soup. Next time, I will have a stronger brew in the same miso soup. It really depends on how you like it.

Claire from Chez Cayenne is back with a creamy Herbed Asparagus Soup. Claire says, "Lately, I've been ramping up the flavor with some herbes de provence, a blend of basil, thyme, fennel and lavender. The lavender adds a lovely floral note to the soup that you could also achieve with some marjoram. I've also made this with a blend of tarragon, thyme and basil. This is loosely based on a soup in Vegetable Soups from Deborah Madison's Kitchen."

About her hearty Hungarian Goulash, Umm from Taste of Pearl City says, "Goulash is a very simple stew, traditionally it's kept as simple as possible, with just meat, garlic and onion. A few vegetables like carrot, leeks and celery adds much more flavour. Don't try to add any spices and transform this simple stew into curry( I'm saying this for people like me, who tries to add spices in all different types of food). Prepare the way , how it meant to be, you'll definitely enjoy it and see the difference."

Welcome back to Katerina from Culinary Flavors, who joined us for the first time in November and is back this week with a favorite Chicken Soup. She says, "I ate this soup many years ago, during my first trip to the US. I was visiting Washington DC during Christmas time and I got either flu or a heavy cold. I was staying with friends and that girl Rebecca made that soup for me. It was everything my body wanted. After three or four days the flu was gone and I was ready to celebrate New Year’s Eve. Of course I was 20 years younger back then. So, along with my beautiful and painful memories from Washington, I carried in my luggage this soup as well."

Zibi from Fresh Slowcooking is here with a classic Slow Cooker Ham & Pea Soup and says, "Satisfying and delicious, this ham and pea soup is easy to make and will have you coming back for seconds.This soup tasted great overall and it was a nice change from chicken soup. I will definitely cook this soup again in the summer when fresh peas are abundant, since the flavour from the dry peas is less intense than that of fresh peas. If you decide to use fresh or frozen peas, stir them into the soup during the last thirty minutes of cooking."

I am happy to have Susan from The Well-Seasoned Cook back this week and here with a new soupy take on a classic childhood dish, Cream of Green Bean Casserole Soup. Susan says "...And I must admit, the canned onions do make the dish. In fact, they make it so well that this souped up version cannot do without them. When they are dropped into the hot and steamy bowls, they immediately soften into ragged and rich dumplings. I'm more hooked on them than ever before. I don't have three heads anymore, but two are better than one."

Shri from Tiffin Carrier Antic/que's! made a South Indian Moong Dal Curry Soup this week and says, "This is a very simple Moong Dal Curry. It has several variations: one can do away with onions and garlic but the basic ingredient is the paste of ground coconut with cummin. Several whole spices like cloves, cardamom, cinnamon and cinnamon-leaf also come in the variations: sometimes boiled with the moong beans, or infused into the oil used to saute the onions and left to simmer in the curry or ground with the coconut paste. All these alter the flavour subtly and provides you with that particular home-made dish from memories. This is a soupy version..."

And finally one sandwich this week from Roz at la bella vita, with Italian Sausage, Peppers and Mushrooms on Garlic-Butter Toasted Buns. Roz says, "Whenever I make these, hubby comes into the kitchen and declares "What smells so good?" It's the garlic, darlin', it's the garlic! This is so aromatic bubbling on the stove! The sweet peppers balance out the spiciness of the sausages and tomatoes; plus the buttery mushrooms, garlic and basil, and a splash of Marsala just bring this dish to a perfect melody of flavors. Top that off with the garlic buttered bread . . . well, you cannot go wrong. So completely comforting."

Some wonderful, creative soups and a yummy sandwich this week. My thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share--just click on the Souper Sundays logo on my side bar for all of the details.

Have a great week!

Giada's Salmon in Lemon Brodetto with Pea Purée: A Sure Cure for "Spring Fever"

We are having Spring Fever over at I Heart Cooking Clubs --cooking up the Giada recipes that represent spring to us. I selected her Salmon in Lemon Brodetto with Pea Purée. The lightness of this recipe--heart healthy salmon in a delicate broth says spring to me, along with the "springy" ingredients contained within like lemon, peas and mint. Plus I seem to have a thing for lemons this week with making Giada's Lemon Chicken Soup on Sunday and Ming Tsai's Lemongrass Shrimp Scampi on Wednesday. Since I had a bunch of fresh mint and some homemade chicken stock in my fridge, plenty of lemons in my fruit bowl, and wild salmon and baby peas in the freezer, this recipe came together quickly and easily--always a bonus.

Giada also thinks it is perfect for the season and says, "This dish is a perfect embodiment of the way I like to eat. The colors just say spring, it's light, and everything tastes really fresh and bright."

You can find the recipe at the Food Network here or in Giada's Kitchen (pages 166-167)

Salmon in Lemon Brodetto with Pea Purée
Giada De Laurentiis
(Makes 4 Servings)

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, one zested and both juiced
2 cups low-sodium chicken broth
1 tablespoon chopped fresh mint leaves

Pea Purée:
2 cups frozen peas, thawed (about 10 oz)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan

Salmon:
1/4 cup olive oil
(4 to 6-oz) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Purée, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Purée into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.


Notes/Results: Maybe not the prettiest Giada dish I have made--I might have gotten a little heavy handed with the amount of broth in the bowl, but this was a really tasty and refreshing recipe. I loved the lemony chicken broth (OK, my homemade stock did have a ton of flavor if I do say so myself), and it complemented the fresh taste of the minty pea purée. I did reduce the olive oil by about half in both the purée and to cook the salmon--it wasn't really needed in my mind, so why add the extra calories? I know I don't need them. The salmon was moist and tender and the combination of the three elements in the bowl really worked for me. I enjoyed this lighter, colorful, dish that came together so quickly and easily and I would make it again.

You can check out what Giada dishes are curing Spring Fever for the other IHCC participants by going to the post here and following the links.

Happy Aloha Friday!

Ming Tsai's Lemongrass Shrimp Scampi with Pappardelle -- Tasty Fusion Take on a Classic

Having had Ming Tsai's "Simply Ming One-Pot Meals: Quick, Healthy and Affordable Recipes" in my cookbook collection for a few months now, I have been seriously neglecting it. Even the opportunity of watching the man himself cook from it, tasting three of the dishes (all delicious), and getting my book autographed in November didn't raise it to the top of the cookbook stack. Finally, this week I succumbed to the lure of the many colored Post-It tabs I had placed in it and made one of the crave-worthy dishes within, an Italian-Asian fusion pasta dish, Lemongrass Shrimp Scampi with Pappardelle.

You can find the recipe in "Simply Ming One Pot Meals" on pages 80-81

Ming says, "The Italian-American dish called "shrimp scampi" (a redundancy, as "scampi" is always a shrimp dish) features shrimp, garlic butter, lemon and parsley. We've had much success at Blue Ginger serving this version with lemongrass in addition to the citrus fruit, and pairing the shrimp with pappardelle, a pasta with lots of surface area for sauce coating. This is a perfect starter or main dish, and it's easy to make, too."

Lemongrass Shrimp Scampi with Pappardelle

From "Simply Ming One Pot Meals" by Ming Tsai

(Serves 4)

1/2 lb fresh or dried pappardelle

kosher salt

2 Tbsp extra-virgin olive oil, Plus more for coating the pasta
2 Tbsp minced lemongrass, white part only
4 shallots, sliced thin
1 Tbsp minced garlic

freshly ground black pepper
12 large shrimp, (U-15) peeled and deveined
zest and juice of 2 lemons
3 Tbsp unsalted butter
1 Tbsp thinly sliced chives for garnish

Fill a large bowl with water and add ice. In a stockpot or other tall wide pot, cook the pappardelle until al dente, 1 to 2 minutes if fresh, 4-5 minutes if dried. Using a large strainer, transfer the pasta to the ice water, and when cold, drain and transfer to a medium bowl. Drizzle in enough olive oil to coat the pasta lightly, toss, and set aside. Reserve 1 cup of the cooking water.

Heat the stockpot over medium heat. Add the 2 tablespoons of oil and swirl to coat the bottom. When the oil is hot, add the lemongrass, shallots and garlic and sauté, stirring, for 1 minute. Season with salt and pepper. Add the shrimp and sauté until cooked through, 3 to 5 minutes. Add the lemon zest and juice, stir, and return the pasta to the pot. Toss to combine. Adjust the seasoning if necessary. If the mixture seems dry, add as much of the reserved pasta water, starting with 2 tablespoons, as needed. Add the butter, stir, and transfer to 4 individual serving plates. Garnish with the chives and serve.

Ming recommends: To Drink: A tropical fruit juice like pineapple or passion fruit or a New Zealand Sauvignon Blanc, like Brancott or Giesen.


Notes/Results: A great combination of flavor, texture and color, and an easy dish to make with a big impact on the plate. The lemongrass adds a different touch to the scampi, a clean, slightly herbal tang--of course it is plenty lemony between the zest the juice, but the butter and garlic mellow out the lemon flavor so it isn't overpowering. Personally I like a lot of lemon flavor. I did add another clove of garlic into the mix--I need my scampi to have plenty of garlic. One thing--Ming asks for large shrimp--although he lists U-15's which are actually considered "colossal" and the bag in my freezer was 26-30 per pound (marked "extra large") so I just threw some extra shrimp into the dish. This was a different and delicious take on a classic dish that I would happily make again.


This week marks the 4th Anniversary of Presto Pasta Nights, created by my friend Ruth of Once Upon a Feast, and one of the longest running weekly blog events. I am sending this tasty pasta dish to Ruth for her celebratory Pasta Potluck Party. Be sure to check out her round up on Friday for all kinds of wonderful pasta creations.

Congratulations Ruth!

Things I Am Loving This Week: Chocolate, Chocolate, Chocolate! & The Hawai'i Chocolate Festival

This "Things I Am Loving This Week" post is dedicated to my one true love... CHOCOLATE. And this past Saturday afternoon where I spent time indulging in all things cacao with my good friends Corinne and Julie at the Hawai'i Chocolate Festival.

Due to it's temperate climate, Hawaii is the only state that is able to grow cacao and February was declared by the governor as "Hawaii Grown Cacao Month." Supporting the emerging cacao industry, the Hawai'i Chocolate Festival celebrated all things chocolate with local chocolatiers, chocolate makers and chocolate products to sample and buy all in one place. The $20 advance tickets got us into the festival and 10 chocolate tasting samples of our choice. We did a quick scoping to see what was available and then started tasting.

A few quick photos from the show and some of what I bought and brought home--I'll apologize in advance for the pictures--I didn't take a lot to begin with and some were from my iPhone. It seems when you get me around good friends and good chocolate I get distracted and my priorities shift to just enjoying the day--but you'll get the idea of all the chocolate goodness we enjoyed. ;-)

My sample truffles Lilikoi & Butterscotch Liqueur from Choco le'a--a new favorite find (that's their table above which had the longest lines all afternoon for good reason). Mainly a catering and chocolate event company (favors, all you can eat chocolate bars at weddings and events, etc.), their truffles and gift boxes were amazing. You'll see more of them in my purchases below. (BTW: Choco le'a stands for "Chocolate Pleasures" and Collins Kawai--owner and artisan chocolatier certainly provided us with a lot of pleasure!) ;-)

One of two kinda "creepy" chocolate dancer/models, moving through the show and offering their chocolate-covered marshmallows from their hats. A little nerve-racking to find one creeping up behind you but they were more interested in the men. ;-)

Pretty chocolates from Sweet Paradise Chocolates in (from top left), Lilikoi Cream, Mango Mojito and Red Velvet. Good but replaced in my heart by Chocole'a's flavors which stand out more.

Sweet Paradise's booth, they had hot chocolate "shots" and assorted chocolate-dipped strawberries to purchase, along with some of their gift boxes.

In addition to the chocolate, chocolate desserts and even chocolate beer and vodka to taste, there were chocolate things to buy like chocolate pearls, chocolate-mint soap and lip balm, and even plants like chocolate mint and this beautiful chocolate orchid with it's brown flowers that have a faint chocolate smell.


This was a Chocolate-Dipped Cheesecake Bonbon from Tiki's Restaurant, one of the several chocolate desserts we sampled --along with chocolate mousse, chocolate pots de creme, Chocolate-Haupia Ono Pops, and Raw Chocolate Tart.

I didn't take pictures of that many of the different booths but my friends from Madre Chocolate and Ono Pops were there and a bunch of chocolatiers and other vendors both familiar and new. It is great to see so many local island businesses growing with chocolate and chocolate products. We had a blast trying all we could.

Of course I had to take some bars home--two new Madre Chocolate bars--a Hawaiian Dark Chocolate and a Pink Peppercorn & Smoked Salt Hawaiian Dark Chocolate. A new company Manoa Chocolates had a Dark Chocolate Bar with Dried Pineapple that we tried there and liked so I brought one of them home. Finally Waialua Estate had a new special Single Origin Extra Dark Chocolate bar that seemed like a must-try. I have not opened these yet, (willpower and rationing) so I'll have to report back later about them.


Finally I had to buy two sampler boxes from Choco le'a--the boxes themselves are adorable. One had two chocolate-dipped Oreos and two truffles--melon mochi and lychee (with an actual piece of lychee in the truffle). For the second box I succumbed to peer pressure and bought a box of assorted (strawberry, lemon, blueberry and plain) mochi truffles because Julie and Corrine did. ;-) These little gems with the chewy mochi inside of the dark chocolate are the stuff addictions are made of. Delicious! (The website for Choco le'a is coming soon.)

We left a bit "chocolated out" (yes it's true!) and were resorting to licking the salt off of the Frito's one group had to dip in the chocolate fountain on their table.


I'd love to tell you I went home and ate carrots but we had to come down from the chocolate high quickly and needed real food so we headed to nearby and recently opened La Tour Cafe, where I indulged in the very tasty La Tour Burger--Wagyu beef, pesto, roasted onions and tomatoes and Havarti cheese and served with crispy pommes frites with garlic aioli. It was an afternoon very full of good fun and delicious indulgences.

So that is a lot of chocolate to love this week! What things are you enjoying?