On May 16, 2006, the first Let’s Talk Food column appeared in the Hawaii Tribune-Herald.
On May 16, 2006, the first Let’s Talk Food column appeared in the Hawaii Tribune-Herald.
My first subject was mangos, but I started by explaining my passion for food; how I felt so fortunate to be able to have a food column to share my culinary experiences. I admit I cannot help myself and occasionally start preaching about eating healthy since it is so important to me. Ask my sons or my husband, they will tell you!
On June 3, 2006, a letter in the “Their Views” section of the paper from Libby Burke applauded the addition of my column. As a then-newcomer and wanting to know more about the local culture, she was glad the Tribune-Herald was making efforts to “bring more writers with local interest onboard to share their aloha with the readership.”
Pineapples, mung bean sprouts, avocados, bamboo shoots, lychee, tomatoes, curries of Thailand, papaya, lilikoi and chili peppers followed, and the rest of the subjects just flowed, depending upon the occasion or a festival or the fruits and vegetables in season.
I am grateful for the opportunity to still write about my passion — food — and thank my readers for the wonderful comments I receive via email or in person when I run into you.
Some articles that got reader reaction were about foods that cause gassiness, the healthy benefits of kim chee, hazards of re-using plastic water bottles, the right pots and pans to buy, natto, baking bread, coconut oil and food additives.
Throughout the past 10 years, I have had the pleasure to interview the likes of chef Tom Douglas of Dahlia, Etta’s Seafood Palace Kitchen in Seattle, Mary Teshima of Teshima’s, Jan and Bob Stanga of Hamakua Mushrooms, Dr. Terry Shintani of the Waianae Diet fame, chef Chai Chaowasaree, chef Alan Wong, chef Bruce Aidells and master butcher Ryan Farr, chef Ed Kenney, chef Mark Noguchi and chef Jon Matsubara.
Columns from different countries included our trips, which often included cooking classes, to: Naples and Parma, Italy; Paris; Bavaria, Germany; Costa Brava, Spain; Athens; Kerala, India; Mexico; Hong Kong; Macau; Incheon, South Korea; Osaka, Nagoya, Fukuoka, Yanagawa, Kyoto and Sapporo, Japan; Los Angeles, San Francisco, Paso Nobles, Napa Valley, Santa Barbara County and Sonoma County in California; Montana; Walla Walla, Wash.; Maine; Halifex, Nova Scotia, Canada; Portland, Ore.; and even Hawi, right here on the Big Island!
I had people telling me they added quinoa, flaxseeds, chia seeds and kefir to their daily diet, which brought me great joy to hear. When people tell me they changed their eating habits because of something I wrote about, and they are so much healthier for it, that is music to my ears.
On Oct. 6, 2009, I wrote about Jim and I attending the Next Generation dinner at Alan Wong’s, featuring two young, quite unknown chefs, Michele and Wade Ueoka. Today, they own one of the most popular restaurants in Honolulu — MW.
I had Gary Meredith write an editorial to me saying: “Audrey Wilson: Most of us foodies are not overly interested in fruits and vegetables of the season, and veggies. Speaking for myself, I enjoy recipes with meat, so get to the meat for any season. My wife likes ham, I like beef. What’s the answer?” That sparked reaction from others defending me, including Barbara J. Fahs and T. Ono.
I am an advocate of eating local fruits and vegetables as much as possible, and at least five servings of them a day. I will also continue to write about grains, beans and seeds whenever I can as I think they are important parts of everyone’s menu planning. I prefer to keep my readers healthy so they will be reading my columns for many years to come.
Thank you, readers, for 10 years of support! As a gift to you, I will share two of my favorite fish recipes. (Sorry, Gary. Not meat).
Ahi Carpaccio
Serves: 6-8
2 pounds sashimi grade ahi
Paste:
2 tablespoons sun-dried tomatoes in olive oil
2 teaspoons capers, drained
1 teaspoon garlic, mashed
1/2 teaspoon kosher salt
1 tablespoon basil pesto or chopped basil mixed with olive oil to form paste
3 dashes hot sauce (to taste)
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Slice ahi paper thin and line in a single layer around a round platter. Blend the other ingredients in a blender to form a paste (to the consistency of ketchup). If too thick, add more olive oil and balsamic vinegar. Brush ahi generously with paste and sprinkle with freshly grated Parmigiano-Reggiano cheese. Serve with toasted baguette slices or crackers.
• • •
When I have a buffet, I like to serve miso salmon. It is easy and delicious. Marinating the salmon for three to four days in the refrigerator frees up time to concentrate on other dishes.
Miso Marinated Salmon
Serves: 8
1/2 cup white miso
1/4 cup sugar
1/4 cup mirin (buy the real one from Kadota Liquor)
1/4 cup sake
One slab whole salmon
Whisk together miso, sugar, mirin and sake until sugar is dissolved. Place in sealable bag, add the salmon slab and marinate in refrigerator for three to four days. Remove fish, place on baking pan lined with foil (at this point, you can sprinkle with your favorite furikake) and bake at 350 degrees, uncovered, for 20 minutes.
Check the thickest part of the salmon to be sure it is cooked through. Place on platter, and watch it disappear.
Get a glass of wine and toast to another 10 years together!
KTA Super Stores 100th anniversary celebration
• The Pacific Tsunami Museum in October will celebrate KTA Super Stores’ 100th anniversary and is looking for heart-warming stories about the Taniguchi family.
I remember my mother telling me that when there was a sugar strike, dock strike or a disaster such as a tsunami, K. Taniguchi would forgo any payments due by families affected until they were able to pay.
It was important to Mrs. Taniyo Taniguchi that the families were fed.
If you have a story to tell, contact my husband, Jim, at wilson1012@twc.com, as the Pacific Tsunami Museum might want to use it for its program or even have a display at the museum.
Email me at audreywilson 808@ gmail.com.