RIO CLUB DAY

Slow Club at Rio Club Day

We had some fun visiting with fellow students and raising awareness. Folks signed up for the mail list, membership information.

See you all at the next club meeting scheduled for 22 Feb 12:30 Ohelo 124.

RIO CLUB DAY

Slow FOOD Club will host a booth at the campus cafeteria as part of RIO CLUB Day.

Rio CLub day is a great opportunity to promote the club and find out what other campus club have to offer.

See you there

Wednesday 27 JAN 2010

9am- 2pm

drop by for a visit

1st MEETING of the SEMESTER REVIEW Jan 25, 2010

First, thanks to all that were able to attend the meeting today.

This is a quick review of what we discussed.

We have crew to man the Slow Food Club Booth for RIO Day in the cafeteria this week Wednesday 27 Jan. 9am – 2pm.

Next meeting scheduled for FEB 22, 12:30 – 1:30 Ohelo 124.

Rory has volunteered to help keep the blog updated and to coordinate the possibility of film screening(s).

Jen B and Ellka have volunteered to help research and organize farm tour(s) for this semester. We discussed looking into visiting the loi patch, north shore value wagon farm, and the naked dairy farm, just a few to start.

Josh is now the new garden manager! Josh is organizing a work crew to overhaul the garden and plant anew. Slow Foodies are called to lend a hand. Starting this Saturday (Jan 30) and Sunday (Jan 31) we will hold workdays 7:30AM- noon. Please contact Josh for more information 808.489.8563. We will continue with workdays on Saturdays and Sundays – unless notified otherwise.

We talked about the need to organize and plan for THREE more healthy food demos this semester. We discussed having a team leader or coordinator for each demo to help plan the prep day, recipes and organize volunteers. If you are interested in this great experience please let san know. Gida and San will back you up and help coach you along. We need to decide on three recipes that feature ingredients available for the purchase at the farmer’s market, easy for home cook preparation and of course HEALTHY.

We briefly talked about planning a cheese making demo with the idea that if we planned for the weekend before Earth Day we could have a tasting or even “sale” of product. Josh suggested that we videotape the process so folks to watch it at the booth. We also talked about combining a farm tour/visit before making the cheese to see the full circle.

We voted to be a part of the campus Earth Day celebration. See above. The other idea was to have educational info about composting and garden tours. Earth Day is Thursday, April 22 this year.

We reviewed the commitment to the 350 Cookbook project. We need to get more info from Gida.

What a great start to the new semester.

Be Well

Eat Well

Our Action-Packed November! Pt 1. CEJE Catering

Well it's almost the end of the month and boy have we kept super busy bringing Slow Food to the community! To start off we catered a fantastic lunch for CEJE, a non-profit organization at UH Manoa. The lunch for 100, facilitated by Slow Food KCC member Monica Onoe, was a delicious success and included a menu of mostly vegan mostly locally grown foods from some of our favorite farmers. Event Organizer Eri Oura wrote a recap of the event for us:

"Healing from the Center: Decolonizing the Self and Our Communities was a conference organized by the Collective for Equality, Justice & Empowerment (CEJE) on Saturday, November 14th. The conference was a gathering of community and student activists, in which discussion of decolonization as part of the healing process was engaged.
SLOW FOOD KCC catered lunch with a menu filled with locally grown and organic products, nourishing freedom fighters from around the world.
Through this partnership with SLOW FOOD KCC, CEJE hopes to encourage more people to eat local and eat fresh by eating SLOW FOOD - locally grown and organic foods."


The menu:
Borlotti Beans and Wilted Kale
Misoyaki Eggplant
Grilled Opah with Citrus Salsa
Hearts of Palm Salad
Sassy Greens Salad
Roasted Vegetable "Un-fried" Rice
Coconut Tapioca
Pumpkin Mousse Tartlets

The Farmers:
Heirloom Borlotti Beans – North Shore Farms, Oahu
Tomatoes & Cucumbers – Ho Farms, Oahu
Kale & Eggplant – North Shore Value Wagon, Oahu
Sassy Salad Greens – Ma’o Farms, Oahu
Heart of Palm & Avocado – Wailea Agriculture, Big Island
Ka’u Oranges – Big Island
Opah – Local wild caught
Eggs- Ka Lei Eggs

Here's a recipe for the Heirloom Bean and Wilted Kale Salad. Feel free to email us with questions! slowfoodkcc@gmail.com

Heirloom Bean and Wilted Kale Salad Yield 6-10 servings

Kale fresh 1 lb
White beans in shell 2 lb
Garlic cloves 3
Tomatoes, baby teardrop ½ pint
Basil, fresh 6-10 leaves
Olive oil 1 tbsp
Sherry vinegar 2 tsp or To Taste
Kosher salt To Taste
Cracked pepper To Taste
(optional)
Parmesan cheese, shaved 1oz
1. Oven dried tomatoes:
Chop tomatoes in half lengthwise. Toss with a little olive oil salt and pepper and place on parchment lined baking sheets in a 250 degree oven for about 2 hours. Check them frequently to make sure they aren’t burning. When they are mostly dry remove from oven. Cover with a thin layer of olive oil and refrigerate if not using right away. Tomatoes will keep for about a week.
2. Bean preparation:
Shell beans (will yield about 1 lb) and bring to a boil in unsalted water. Drain water. Refill with cold water, a bay leaf and a whole peeled onion. Allow to simmer until beans are soft but not mushy about 1 hour. Drain and salt beans. Set aside.
3. Salad Preparation
1.Wash and chop kale into bite size pieces. Dry in salad spinner. Set aside.
2.Chiffonade basil. Set aside.
3.Cut garlic cloves into paper thin slices. Heat olive oil until just below smoking and add garlic, stir constantly until garlic slices just start to brown. Remove garlic from oil. Drain on paper towels.
4. Add chopped kale to hot oil. Toss in oil until kale is bright green and just wilted. Remove from heat. Transfer to large salad bowl.
5. Gently toss in beans and roasted tomatoes.
6. Dress with sherry vinegar, salt and pepper. Toss in basil chiffonade.
7. Finish with a drizzle of fresh olive oil and sprinkle with fried garlic chips.
If desired, garnish each serving with curls of shaved parmesan.

Slow Food Cooking Demo Celebrating Hawaiian Red Veal, Heirloom Shell Beans and the Launch of the Slow Food KCC 350 Cookbook Project!

Our first cooking demo of the semester on Saturday, Oct. 24, was a delicious success!

In addition to the demo we participated in the 350.org International Day of Climate Action by announcing the launch of our cookbook project featuring 35 versatile and abundant local foods, each to be highlighted in 10 different preparations based on our own recipes and those of our local farmers and people in our community. During the demo we were able to share information about the 350.org mission and generate lots of support and excitement from farmers and shoppers while cooking delicious local grass-fed veal from Hawaiian Cattle Producers Cooperative Association and heirloom shell beans from North Shore Farms. Thanks to all the members who volunteered their time!!

[As mentioned at the demo if you would like to share a recipe to possibly be included in the cookbook please email us at slowfoodkcc@gmail.com.]

Here are the Recipes for the dishes we featured on Saturday.. enjoy!

Rustic Hawaiian Red Veal & Heirloom Bean Stew

A simple and comforting soup to help us pretend that it’s autumn…

Makes 10+ Entree Servings

Stew

Hawaiian Red Veal, Stew Meat 2 lbs

North Shore Farms Fresh Heirloom Shell Beans 1 lb shelled

Fresh Tomatoes 1 lb

Garlic 5 Cloves, peeled

Fresh Leek 1 whole

Onion, Med 1 whole

White Wine 1 Cup

Kosher Salt To Taste

Sachet

Parsley, Flat Leaf 1/3 of a bunch

Bay Leaf 2

Rosemary, Fresh 1 sprig

Thyme, Fresh 1 sprig

Peppercorns, whole black ½ tsp

Cheesecloth, moistened 6” x 6” square

Preparations:

Shuck shell beans. Discard pods. Rinse beans. In medium size pot cover beans with water and bring to a boil. Remove from heat and allow beans to soak for 1 hour. Meanwhile mince garlic and clean leeks thoroughly, chopping whites into ½ inch squares and reserving greens. Chop onion and tomatoes about the same size as the leeks. Set aside. Chop veal into bite size chunks then heat a sauté pan until water sizzles on contact. Brown chopped veal quickly on all sides in two to three batches. When veal is browned, deglaze pan with white wine and continue to cook until wine has almost evaporated. Now add garlic, whites of leeks, onion and tomato stirring frequently. Drain beans and add to veal and vegetables. **Add about 2 Qts of water or enough to cover plus about 2 inches. Prepare cheesecloth; wrap leek greens, herbs and peppercorns. Submerge in simmering stew. Simmer gently for 2 hours or until beans are soft and veal is tender. Add kosher salt to taste

.

Serve with toasted bread rubbed with olive oil and garlic.

**For a slow-cooker, follow procedure up until this point then transfer ingredients to slow-cooker, add water as directed and cook on low for 4 to 8 hours.

Moroccan Style Veal Kefta (Meatballs) with Spicy Harissa Yogurt Sauce

A spicy and versatile preparation as a party appetizer or an innovative burger.

Makes about 35 – 1 oz Meatballs

Meatballs

Hawaiian Red Veal, ground 2 lbs

Onion 1 small

Garlic Cloves 2

Italian flat leaf parsley 2 sprigs including stems

Chinese parsley (cilantro) 2 sprigs including stems

Cumin, ground 2 teaspoons

Coriander 2 teaspoons

Paprika 2 teaspoons

Black Pepper, Ground 1 teaspoon

Olive Oil 2 Tblspns

Eggs, beaten 2 ea

Salt To Taste (about 2 teaspoons kosher)

Directions: In a food processor pulse onion, garlic, parsley and cilantro and spices until finely chopped. Add mixture to veal, mixing well with a spatula or gloved hands then mix in beaten egg. Finally, add salt, mix well and cook off a test meatball to taste for seasoning adjusting if necessary. Roll into meatball or patty shape and brown in a nonstick pan until desired doneness. Serve with Spicy Harissa Yogurt Sauce on pita, couscous or your preferred accompaniment.

Harissa

Dried red chilies (Japanese or Hawaiian variety) soaked in hot water 10 ea

Sea Salt 1 teaspoon

Garlic cloves 5 ea

Cumin, ground 2 teaspoons

Coriander, ground 2 teaspoons

Olive Oil ¾ Cup

Directions: Drain chilies then blend with other ingredients in food processor until smooth paste adding olive oil at the end in a steady stream.

For Spicy Harissa Yogurt fold 1 Tablespoon (or more depending on spice preference) into 32 oz of plain yogurt. Add 1 tsp cinnamon if desired.

Welcome back and Welcome to Slow Food KCC!

Great turnout! Our membership drive and first meeting of the semester was a great success. We have 12 new members to add to our renewing membership which brings us to about 30 members and counting... a few more people were unable to attend but will be joining in the next couple of days. At today's meeting we discussed the possibilities for the upcoming semester, recapped the Big Island trip and had a butter taste off between newcomer Naked Cow Dairy, Oahu's only cow dairy, and Costco... as I'm sure you might have guessed, freshly churned, full fat, bright yellow local butter beat the competition by a mile..

Anna, Kevin and I shared a little about the Big Island Culinary Tour which was inspiring to say the least. Next post I will put up pics and stories from each of us about the amazing trip.

The membership meeting also gave us a chance to thank Saeed for his hard work over the summer; pretty much single-handedly running beef cooking demos for Hawaii Beef Industry Council on behalf of Slow Food KCC and all this with a brand new baby girl a.k.a the youngest and cutest Slow Food KCC member! Thanks again Saeed!

Look forward to a schedule of events soon and to lots of Slow Food doings this semester!

-Gida
President, Slow Food KCC

Farmer's Market Tour with Ed Kenney

We had the great opportunity to tour around the Farmer's Market with Slow Food advocate Ed Kenney, Chef/Owner of Town and Downtown. We visited with the gang at Ma'o Organic Farm, Greg Yee at Blue Lotus Farm, Jenny at Big Wave Tomato and Isaac Gillette with Keopu Coffee. Ed shared his insight about the Slow Food movement and creating a relationship with those that grow our food.   - more to come.