Thanksgiving Saturday: the Day After

Well actually 2 days after, because if I had been obligated to post on Sunday, you all might've been treated to another photo of the Krampus. Six hours ago I waved goodbye to the last of our visiting guests, and the big question of course, is how did our Thanksgiving go? It seems like the most commonplace, mundane thing to ask each other and we do so every year, but for us, or at least for me, it is a question where I can happily say that I was able to enjoy it with a whole bunch of people under one roof. The Thanksgivings that I remember in Hawaii were always outdoor affairs; buffet tables and makeshift seating set up in the garage or in the backyard patio; an uncle making pulehu (barbecuing) on the grill; coconut trees swaying in the breeze; CHOKE food (that means lots of food). It was an event where you could savor dishes from nearly every ethnic group in Hawaii as each family has their own "melting pot" of relatives: filipino, chinese, japanese, portuguese, puerto rican, korean, caucasian, hawaiian and italian! It was also an event that I had been too gutless to try to pull off until now.

Minus a couple of glitches in the kitchen, everyone got to eat the 14½-pound turkey and some laulau that I had made earlier in the week. I know it was insane to host 15 people at ours, but when it comes to parties I tend to lose count. In the end we were 13 in total. Sorta like the Last Supper? I made the usual mashed spuds, sweet potatoes, baked stuffing casserole and cranberry sauce. A couple of friends who stayed for the weekend contributed with a wonderful vegetarian lasagne. On the hawaiian end of the menu, I made lomi lomi salmon to go with the laulau, and served maki sushi and rainbow roll sushi for apps. The plan for fufu drinks went out the door as there simply wasn't enough space or time to be going tropical, yet with the amount of wine and alcohol that came presented to us upon each guest's arrival, we had more than enough to sing Tiny Bubbles if we had wanted to. Sorry, no hula! Not this time anyway.

So that leaves me with the photos, and perhaps you've already wondered where the heck are they, but now is the time where I'll admit to having dropped the ball BIG TIME because I really have none to share. I forgot to ask someone to photograph the event, and the only picture I managed to take was the sweet potato pie right after it came out of the oven. The turkey photo comes borrowed from last week's Thanksgiving hosted by Slippah Time authors. Just as well, because their turkey was much more beautiful than mine anyway!

Thanksgiving Saturday countdown: Laulau with banana leaves

In Obama's words, “yes you can!” But I am going to dispense with all of the detailed steps because there's a good chance that if you've arrived here via google web, the answer to your search has just been resolved. Anybody who's anybody knows that hawaiian laulau - bundles of meat, fish and lu'au or taro leaves - are wrapped and steamed within ti leaves to achieve the real thing. Unfortunately these particular leaves aren't readily available everywhere in the world, and sometimes you need to make do with what you have. In this case, banana leaves from Thailand, shipped in and sold at a filipino food market in Milan. What can I say? Don't carbon footprint me, these laulau are for a special occasion because I'm doing a little bit of both american and hawaiian-style for our Thanksgiving in Italy.

Pre-video prep

It goes without saying that if you're lucky enough to have banana trees in your yard, select the young leaves that aren't torn or overly rigid. Wash them well and split down the middle, removing the stiff central rib. Cut the whole leaves into sections approximately 13 inches wide and gently heat the undersides over a low flame to soften. The color of the leaves will turn a bright, glossy sheen. When ready to fill, place the banana leaf glossy side down. Here I've used fresh spinach as lu'au leaves are not only impossible to obtain, but I also have an allergic reaction to them. Chunks of pork lightly seasoned with red hawaiian sea salt and a piece of swordfish (typically butterfish or pesce burro if you can find it) goes on top. I've given two examples using just leaf and string, and using leaf with foil. Either way works well but I find that when using foil, packing them for the freezer is less of a mess, especially when you want to give some away as gifts. Cooking time: 3 hours steamed in a covered pot over low simmer. Serve with lomilomi salmon, rice and poi (if get).

Very cool post on how to wrap laulau in a more authentic way.
http://maona.net/archives/2005/12/laulau_wrapping.php

I'm feeling like Krampus this morning

Image source: Wikipedia. This work is licensed under Creative Commons Attribution 3.0.

We all have our weaknesses. Apparently the indulgence of a couple of small but very potent Mai Tais on an empty stomach was not the wisest idea, followed by two Budweisers. What a party last night! The last thing I remember was MotH saying it was time to go home, but in my mind, it sounded like the most absurd statement ever. Home? Whaddya mean home? Right now we're supposed to be taking a short break, or in true island-style, going moi moi (sleeping), then commence kau kau (eating) turkey and stuffing in another round of helpings. That was always standard procedure where I come from - stuff your face or die trying. Eerily apropos, given the chosen image...

Edited update: in case you thought I was hallucinating again...the proof is in da turkey.

¡Ay, caramba! Chivitos son muy buenos!

This may or may not be the last of my sandwich experiments for the year, but after hearing about los Chivitos from Uruguay, I knew it had to happen on my plate before the end of 2009. Chivitos translates to baby goats and there's a story behind it all, but I wasn't enamored enough to add the wikipedia link. Instead, it was Bourdain's video to start me on yet another whole-lotta-stuff-between-two-pieces-of-bread. Emphasis on the whole lotta. I think my version was probably half the size of his, but still, a 5x5-inch square bun is enough to create a friggin' sloppy mess when stuffed to the gills. A definite winner any way you look at it.

To the left is a big slab of pancetta dolce (italian sweet bacon) that we use a little at a time, cut into small dice, when making spaghetti alla carbonara. I could've bought american-style bacon (shipped in from Holland, I think) but the italian product is much better. The rest of the protein comes in the form of prosciutto cotto (cooked ham), vitello tagliato (veal cutlet), boiled egg and pizza-style mozzarella cheese. Lettuce, tomatoes, chopped olives, red bell pepper and onions round out the greens and things.

Hot peppers are quickly mentioned in the makeup of a chivito, but all I had in the fridge was a jar of salade méchouia, an addictive dish of grilled hot green peppers, tomatoes, olive oil and spices. I am madly in love with this stuff, and found it at an arabic food store not far from where my inlaws live. They even had preserved lemons which I'll use in an upcoming meal.

Princi Bakery in Milan: a girl's best friend?

I'll get to the reasoning behind that title but first, how I came to learn about this chic bakery — 'twas from a world foodie guide, of course. And rightly so as that is the blog name from which Helen unknowingly (or knowingly?) had me yearning to check out this shop of beautiful baked goods the next time I had a chance to visit Milan. The locale that she writes of in delicious detail sits on her London turf, but even before the bakery opened a branch up north, I had never heard of the original Princi(s) which is less than 50km from where I live. How? Why? I don't know, other than perhaps every time the city's gigantic duomo comes into view, my stomach naturally says it's Luini's panzerotto or bust!

Via Speronari, 6 — MotH and I approached the narrow street address around 9:30am...and walked right past the entrance. This place is not your usual awnings out, business name in bold, sweet temptations-in-a-display store. And I have to say that if this is what Saturday mornings are like on the Milan bakery scene, then Lecco must be mad-crazy for bread by comparison.

A girl's best friend?

Man of the House's opinion on the interior layout: "It looks like a jewelry store." And it did. First you have the understated storefront, and then you have this long stretch of flat glass display cases (as opposed to slanted ones), one full-sized baking sheet deep, with everything spread out like edible jewels - JEWELS I tell you! Who needs diamonds when you can choose among both savory and sweet pastries, artisan breads and even that ubiquitous macaron! I was more fascinated by the length of the floor plan with the baking area - and baker - located in the clear open at the far end. It's for certain that they do much of the baking at a main production center...this shop was way too clean to be pumping out everything by themselves.

It's stand up service along and opposite of the pastry case, which was fine by us since we were on the go. The cream-filled and chocolate brioche were good, and not overpriced like I thought they'd be. This is Milan, right? The rest of the stash (assorted focaccia and a green olive-tomato flatbread) were great the next day after being warmed on a cast iron skillet. The loaf shown below is wholewheat - thick and chewy - and when toasted, turns plain ol' peanut butter and banana slices into the crowning jewels over a piece of bread. Bling! Bling!

Related link: www.dailyicon.net/2008/09/new-princi-bakery-in-milan

The day after Halloween...

I wanted to be the first to get MY pics out before anyone else uploaded theirs. See? Italians love to party down on Halloween too. In complete style of course, with superb Sassella wine and a smorgasbord of absolutely delicious nibbles being constantly replenished at the buffet table. Unfortunately we couldn't stay until the end because my fairy scary godmother warned me to return home before the witching hour. Sound advice, I'm afraid to admit, because I've been known to jump up on tables and dance. There was quite a ghoulish bunch last night but I don't remember the names of Dracula and the sexy Witch.