Pistachio macaroon

When Americans think of macaroons, they usually think of a cookie made with coconut. Macaroons are actually cookies made using egg whites and ground or powdered nuts. This is a pistachio macaroon from the Miele dessert stall next to the gelato stall at the San Francisco Ferry Building.

The macaroons I’ve had in the past have been too sweet for me. I take one bite and the sweetness hurts my teeth. This one was different. Not as sweet, and the ground pistachios really came through.

Aloha, Nate

Light and Crispy Waffles

From the October/November 2001 issue of Fine Cooking Magazine. The secret is to separate the egg whites from the yolks and beat the whites until they are glossy and can form soft peaks. Baking soda and baking powder were also used in this recipe to give it more lightness.

With a little butter and real maple syrup, this was great!

Aloha, Nate

Moqua with bean thread vermicelli

Moqua (also known as Fuzzy Melon, Benincasa hispida var. chiehgua) peeled and sliced then stir-fried with minced garlic, bean thread vermicelli, shrimp, and homemade charsiu from my smoker. The smokiness from the charsiu really permeated the dish.

Aloha, Nate

Grilled salmon, mashed potatoes, steamed cauliflower

Salmon fillet was sprinkled with salt and pepper, then grilled for 4 minutes per side. Dressing is a lemon-dill sauce. Mashed potatoes with granulated garlic, buttermilk, and parsley flakes. Steamed cauliflower on the side.

The fish came out perfect, but there was some sticking on the grill grates. Gotta remember to oil the grates before cooking.

Aloha, Nate

About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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