Download e-book for kindle: Family-Style Meals at the Hali'imaile General Store by Beverly Gannon, Joan Namkoong

By Beverly Gannon, Joan Namkoong

ISBN-10: 1580089518

ISBN-13: 9781580089517

Family-style eating is again well-liked and has been re-imagined via some of the most well-liked cooks in Hawaii, James Beard Award nominee Beverly Gannon.

On the line to Haleakala, Maui's most renowned dormant volcano, is likely one of the island's favourite destinations--where a laid-back surroundings and top-flight menu welcome either citizens and travelers. constructed from the restaurant's ever-popular repertoire, this all-new recipe assortment is scaled for sit-down family members suppers, lunches, and brunches, with integrated expandability for impromptu gatherings or full-on unique. aspect substitutions are incorporated to aid movement dishes from the kitchen to the desk very easily, and leftovers are skillfully tailored into destiny foodstuff. Recipes are prepared by means of the times of the week, in response to a time table Gannon's mom used, and are interwoven with fascinating relations anecdotes.

"Even if you're no longer from the islands, the colourful flavors will wake up your senses." --Food Network

"Just like its chef, [the] Hali'imaile common shop is hot, captivating, and alluring. What higher surroundings to benefit from the brilliant array of inventive dishes? eating on the shop certainly provides another reason to go to paradise." --Nobu Matsuhisa

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Additional info for Family-Style Meals at the Hali'imaile General Store

Sample text

5-ounce can cut wax beans for 1 can of green beans. indd 45 8/24/11 10:55 PM Give this childhood comfort food grown-up appeal with Dijon mustard and roasted red sweet pepper. For a nostalgic touch, top the casserole with whole potato chips. indd 46 cups dried wide noodles (about 5 ounces) cup chopped sweet red pepper (1 medium) cup chopped celery (2 stalks) cup chopped onion cup butter or margarine cup all-purpose flour to 2 tablespoons Dijon mustard teaspoon salt teaspoon ground black pepper cups milk 12-ounce can chunk white tuna (waterpack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained cup panko (Japanesestyle bread crumbs) or soft bread crumbs cup freshly grated Parmesan cheese tablespoon snipped fresh parsley tablespoon butter, melted Preheat oven to 375°F.

Bake about 15 minutes more or until heated through. , 17 g total fat (9 g sat. , 2 g dietary fiber, 22 g protein.

In a large saucepan cook noodles according to package directions. Drain; return noodles to pan. Meanwhile, for sauce, in a medium saucepan cook sweet pepper, celery, and onion in 1/4 cup hot butter over medium heat for 8 to 10 minutes or until tender. Stir in flour, mustard, salt and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Gently fold sauce and tuna into cooked noodles. Transfer noodle mixture to prepared casserole. In a small bowl combine bread crumbs, cheese, parsley, and melted butter.

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Family-Style Meals at the Hali'imaile General Store by Beverly Gannon, Joan Namkoong

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