The Hawaii Community College’s Palamanui Campus in Kailua-Kona with Chef Instructors Paul Heerlein and Fernand Guiot, second-year students Kai Kale and Kama Bolosan worked with me and my Na Leo TV crew last week.
It was like a reunion of sorts, as I met Chef Paul many years ago when he was the chef-de-cuisine at the Mauna Lani Gallery Restaurant. I had been a regular patron of Chef Fernand when he owned the French Bakery in Kailua. How I miss his French bread and croissants, especially the spinach, mushroom and cheese croissant sandwich!
The culinary students are very fortunate to be able to learn from Chef Paul and Fernand, both very talented and skilled in their field.
Tarts
Chef Fernand made the sugar dough for the tart shell as follows:
Sugar Dough
In a bowl of an electric mixer, fitted with a paddle attachment, cream:
216 grams unsalted butter at room temperature
132 grams sugar
2 grams salt
Add slowly and combine:
100 grams whole eggs
Then add and carefully blend into the dough:
400 grams cake flour
Chill until firm before rolling out to fit into a tart pan.
Roll dough into a tart pan, chill until ready to use.
• • •
Make the frangipane:
Frangipane
Enough for 4 tarts
In a bowl of an electric mixer, a paddle attachment, mix:
250 grams almond paste
250 grams sugar
Add and mix until smooth:
125 grams unsalted butter
Add a little at a time:
62 grams eggs
Add and mix until smooth and the dough starts to gather into a ball:
62 grams cake flour
Place a thin, 1/2 layer of frangipane in the unbaked tart shell.
Cut in half, core and peel 4 Golden Delicious apples. Cut each half into thin slices, thin on one end, and about 1/4 inch thick on the other end. Place them on the frangipane, fan style.
Completely cover the outside perimeter with the half slices. For the last half of the apple, cut into thin, even slices and place them in the center to cover the tart completely. Sprinkle the apples with cinnamon-sugar (equal parts of cinnamon and sugar).
Bake in a 350 degree oven for 35 minutes.
• • •
While the tart is baking, make the apricot glaze for the topping of the tart when it comes out of the oven.
Apricot Glaze
Combine and bring to a boil:
250 grams apricot preserves
60 grams water
Stir and cook until the preserves are melted and well mied with the water.
Pass the mixture through a fine sieve.
Cool slightly before using.
When the tart comes out of the oven, use a basting brush to brush the apples with the apricot glaze.
Salad
Chef Paul made a delightful salad that would be great for the holidays.
Mis-en-place to get ready for the salad:
Make the balsamic syrup by slowly simmering the balsamic vinegar until it is thick.
Chop finely 2 garlic cloves, place them in a small bowl and add extra-virgin olive oil to make a garlic oil.
Slice the French bread very thin, brush with garlic oil, season with kosher salt and pepper and toast until the bread is crispy.
Zest the skin of an orange, place in a small bowl. Cut the orange skin off and supreme the segments.
Mix one block of goat cheese with honey, a pinch of orange zest, and a mixture of Italian parsley, basil, and chives. Set aside.
Cut open a pomegranate, remove the seeds. Place them in cold water. The seeds will sink, the white membrane parts will float. Remove the white membrane (as they are bitter). Drain the seeds, set aside.
In a blender, mix together Italian parsley, basil leaves, green onions with about 1/2 cup olive oil. Blend until there are no more particles of herbs. Place in a strainer lined with paper filters and allow the drip out into parsley oil. (Chef Paul recommends leaving it in the refrigerator overnight).
Washing greens with the possibility of rat-lung disease is very important. Each leaf is soaked in water, and each is examined thoroughly to be sure it is clean. Spin the lettuce dry and reserve.
Spread goat cheese-herb mixture evenly on each toasted bread slice.
Now we are ready to plate the salad.
Place some greens on a plate. Sprinkle with pomegranate seeds, oranges segments, Drizzle balsamic syrup around greens and the plate, then drizzle a little of the parsley oil around the greens and plate. Place the goat cheese crostini on top of the salad and serve.
The culinary program at Palamanui is an excellent place to start or continue you culinary career. The kitchen labs are equipped with state of the art equipment and instructors with countless years of industry experience. The tuition is very affordable and the program is accredited by the American Culinary Federation. Graduates are prepared to work in the best restaurants and hotels here on the Kona-Kohala coast, and beyond.
Foodie bites
Bananarama Bakery in Pahoa Town is hosting a one year anniversary and grand opening starting at 9 a.m. this Saturday and continuing through Monday, Dec. 12. I went to check it out as there is an extensive menu of plant-based, gluten-free, and sugar-free items.
Rob Guzman, co-owner and founder, co-owner, and head baker Bob Kirk says, “Since we only had a soft opening, we wanted to make sure we perfected our service and recipes and could meet increased capacity before a grand opening celebration. Since it’s now very close to our first anniversary, we’re celebrating both events with discounts and giveaways all weekend.”
Bananarama Bakery is across the street from Akebono Theatre parking lot and is bright yellow so you cannot miss it.
I loved their sourdough and gluten-free breads, as well as the gluten-free banana cream pie cupcakes.
