Too cool for Vichyssoise

Thanksgiving blessings

I hope you and yours had a marvelous Thanksgiving Day and weekend. Hope y’all are full-filled and stuffed with yummy, delicious food.

2021 #thankfulchallenge

We are coming to a close on this year’s #thankfulchallenge. It’s always fun sharing the things I’m grateful in November. Here’s the complete list.

  1. Peaceful and tranquil lake.
  2. You Are My Glory, Chinese drama series.
  3. Hugs.
  4. Love.
  5. Hawai’i’s KIKU TV (was a channel that aired multi-cultural shows).
  6. “Untamed” by Glennon Doyle.
  7. The end of daylight savings time.
  8. Meditation apps.
  9. The Wizarding World of Harry Potter.
  10. Bubble gum.
  11. Stars.
  12. Good nutrition.
  13. Iryu: Team Medical Dragon series.
  14. Adele.
  15. Prayers and miracles.
  16. To All The Boys I Loved Before trilogy books and movies.
  17. Sunsets.
  18. Empowerment.
  19. The Marvel Cinematic Universe (MCU).
  20. Foodnista Soul’s supporters.
  21. Podcasts.
  22. Shows that showcase beautiful Hawai’i.
  23. Ambition.
  24. SJO Wellness.
  25. Instrumental music.
  26. The forest.
  27. Peaceful sleep.
  28. Laughter.
  29. CODA (Child of a Deaf Adult), an Apple TV+ original movie.
  30. Escoffier classmate friends.

This week’s featured dish

This week, we are highlighting a vichyssoise soup, which was simple to make. The soup was delicious hot and cold. The taste changes when drank hot compared to served cold. I prefer it cold. It was very refreshing and tasty.

Vichyssoise 411:

  • Pronounced (vee-chee-shawz).
  • Invented in 1917.
  • Named after a French town called Vichy.
  • Cold soup made with leeks, potatoes, and heavy cream.
  • Can be eaten hot as well.
  • November 18th is National Vichyssoise Day

Vichyssoise recipe (yield: 4 servings):

  • ½ lb leeks (white part only), sliced
  • ½ lb russet potatoes, peeled
  • ⅔ fl oz olive oil
  • 1.5 pt chicken stock
  • Salt, to taste
  • White pepper, to taste
  • Black pepper, to taste
  • 5 fl oz heavy whipping cream
  • Chopped chives, to taste
  • Mixing bowls/cups for mise en place ingredients
  • Food scale
  • Chef knife
  • Cutting board
  • Vegetable peeler
  • Bowl for potatoes to soak in water
  • Pot (two)
    • One for the soup
    • Another for the ice bath
  • Food mill (or an immersion blender, which is preferred)

Production steps:

  1. Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
  2. Scrub and peel the potatoes.
  3. Cut potatoes into cubes and soak in water to prevent oxidation (potatoes turning brown).
  4. Clean leeks.
  5. Cut leeks into half moon thin slices.
  6. Mise en place ingredients.
  7. Sweat the leeks in olive oil in a pot.
  8. Add the chicken stock and potatoes into the pot and bring to a boil.
  9. Simmer until vegetables are tender.
  10. Purée soup with an immersion blender, food mill, or mesh strainer.
  11. Add heavy cream to soup
  12. Chill the soup thoroughly (40ºF or below).
  13. Add salt and pepper to taste.
  14. Garnish soup with chopped chives.

It’s the most wonderful time of the year!

I’m excited that my favorite time of the year is here again! I’m looking forward to my traditional holiday baking and more cooking. My pâtisserie course for my online culinary program is coming to a close in three weeks. Twelve weeks surely flies by so fast! I’ll be starting my third course on world cuisines the week of Christmas. That will be very exciting! I love trying different cuisines from across the globe.

As we head into the final month of 2021, I wish you all a joyous and safe holiday season. Don’t stress and become frantic. Breathe and be patient with yourself and with others. Set small, reasonable goals. Create new memories and celebrate the old ones, too. Let’s finish the year strong! We got this!

Happy Holidays!

FS x

A simple soup, with some experimenting!

Happy Veteran’s Day weekend! Mahalo to all of our troops, active and retired, for their sacrifice to this Nation!

I was asked by one of my besties to make a simple soup on her wedding day to have for lunch, as her family and I were prepping for the evening’s ceremony and reception. The plan was to boil chicken broth and throw in some frozen mixed vegetables. But as I was mixing the soup, seasoned with pepper and garlic powder, I decided, “hey,” let’s see what it would taste like to add a few eggs, along with some lemon juice to give it a kick! You know me and experimenting! Well, the soup turned out pretty good! I enjoyed it and so did those who drank it. Mmm mmm! I am so making this again this weekend, and experiment even more!!!!

Happy weekend!

Korean delight & a lil bit of snow!

I love Korean food, especially the Soon Du Bu Chi-Ke (sometimes spelled Jigae), or better known as the soft tofu stew. Mmm, mmm! It’s so good! My ultimate favorite Korean soup ever!!! The best part of Korean dining is the kim-chee and unlimited side dishes!! Oh, gosh! My mouth is watering just thinking about it.

I went to Millions Restaurant in the Ke’eaumoku area. I was originally set on ordering kal-bi (my usual go-to Korean dish), but I decided to order the tofu stew instead.

IMG_9588.JPG.jpeg

This was DA BOMB! It had a good amount of soft tofu, clams, beef, and vegetables. Yummy! Just the right amount of spiciness, too.

Million Restaurant
626 Sheridan St.; Honolulu, 96814

Here’s a recipe of the famous soup: http://allrecipes.com/recipe/151006/korean-soft-tofu-stew-soon-du-bu-jigae/

After our dinner, my bf and I decided to grab dessert at Snow Factory at McCully Shopping Center. We love the dessert there. It’s a combination of shave ice and ice cream. They have a ton of different flavors and set desserts to choose from.

IMG_9593.JPG

We ordered random flavors: Hawaiian punch, banana, and peanut butter with gummy bears, mochi balls, and strawberry boba (pops). They were all excellent. I want to go back to try more flavors!

Snow Factory
McCully Shopping Center
1960 Kapiolani Blvd.; Honolulu, 96826
https://www.snowfactoryhawaii.com/

According to their website, it looks like Snow Factory is a Korean company since they have a branch located in Korea. What a coincidence! Korean for dinner and Korean for dessert. Haha!

Hot pot for a perfect chilly night

It’s been quite chilly all week in Hawai’i Nei and I like it! Tonight, I made hot pot, using the split pot my aunties gave for Christmas.

f4d4e9b6-44f1-4fe7-9ccd-f393b4f2e011

I bought this at the store during the holidays, as it was on sale. I LOVE Tom Yum and was super excited when I saw this on the shelves. I HAD to try it!

3b4fc245-c53d-4883-bd0e-faa840f0fabc

On the left is an impromptu soup base I made since I only had one pack of the tom yum soup. It’s made of: ponzu sauce, bonito flakes, pickled garlic, garlic/Hawaiian salt, and lemon juice. On the right is the tom yum soup. I added garlic/Hawaiian salt and lemon juice. I added the following ingredients to the hot pot: shrimp, soft tofu, chuck beef, and pho noodles.

It was so good! I want to buy more now that I know it’s very tasty, and not to mention, spicy and soup. My kind of soup!

Keep warm, peepz of Hawai’i!