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

Glorious Caesar salad and all the works!

Thanksgiving already?!

Happy Thanksgiving week! I can’t believe we’re heading into the last full week of November. I love Thanksgiving. It’s an entire month dedicated to reflecting on what we’re thankful for and the blessings that have been bestowed upon us. I have a lot to be grateful for.

I look forward to the scrumptious food we eat during this holiday. Turkey, stuffing, green bean casserole, yam, gravy, mashed potatoes, fresh cranberry/blueberry sauce- you name it! They’re full of love and warmth.

Twenty one day #2021thankfulchallenge recap

  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.

Visit my social media pages to view the detailed posts.

Making my own Caesar salad dressing

It was so much fun making my own salad dressing from scratch! I honestly had no idea how Caesar salad dressing was made. I’m not the biggest fan of Caesar salad. I don’t eat it often. I only found one restaurant that makes the best Caesar salad. That’s Ruscello at Nordstorm.

The recipe:

  • Handful of capers (I substituted it for anchovies)
  • 1 tsp crushed garlic
  • 2 egg yolks
  • 1 ¼ fl oz lemon juice (first quantity)
  • 1.25 c olive oil
  • 1 ½ fl oz lemon juice (second quantity)
  • 1 oz grated Parmesan cheese
  • Kosher salt, to taste
  • Mixing bowls/spoons/cups for mise en place ingredients
  • Food scale
  • Electric mixer
  • Whisk
  • Grator
  • Cutting board
  • Chef knife
  • Bottle (for storing)

Production steps:

  1. Mash and mince garlic and capers.
  2. Add yolks into a bowl of a mixer and let the machine whip until well-beaten (use the whip attachment).
  3. Add the garlic and capers and first quantity of the lemon juice. Whip until well-mixed.
  4. With the mixer on high speed, slowly add the oil, one drop at a time.
  5. When the dressing becomes thick, add some lemon juice.
  6. Gradually beat in the remainder of the oil, as well as the second quantity of the lemon juice.
  7. Grate parmesan cheese and add salt.

Caesar salad recipe

  • 1 lb romaine lettuce
  • 2 oz white bread (for croutons)
  • ½ fl oz olive oil
  • Caesar dressing, as needed
  • Parmesan cheese, shaved
  • Capers
  • Mixing bowls/cups for mise en place ingredients
  • Food scale
  • Frying or sauté pan
  • Wooden spoon
  • Cutting board
  • Chef knife
  • Colander
  • Grater
  • Vegetable peeler
  • Plate

Production steps:

  1. Wash and drain lettuce, and chill in the refrigerator.
  2. Cut the crusts from the bread and cut into small cubes (1 cm).
  3. Heat a thin layer of olive oil in a sauté pan over moderately high heat.
  4. Add bread cubes and sauté in the oil until golden and crisp. Add more oil if needed.
  5. Remove croutons from the pan. Do not refrigerate.
  6. Toss greens with Caesar dressing.
  7. Plate and garnish with croutons, capers, cracked black pepper, and shaved parmesan cheese.

I was so proud of my croutons. They were so crunchy and way better than store-bought! I also had fun plating my salad. It looked so elegant and fancy!

Thanksgiving wishes!

Wishing you and your loved ones a Happy Thanksgiving! Eat lots of delicious food!

Thank you to all my supporters. I am immensely appreciative of everyone who visits and reads my blog. It means the world!

In thanksgiving,

FS x

This caramel sauce is ENTICING!

The holidays are here!

Happy month of THANKSGIVING! There’s SO MUCH to be grateful for. The holidays are back once again and I’m excited! It’s one of my most favorite times of the year.

2021 Thankful Challenge

The entire month of November, I participate in a #thankfulchallenge on my social media platforms. Each day, I list something I’m grateful for. It could be anything. There are no stringent rules. It’s something I started in 2018 and it’s been an annual tradition ever since. I always get excited about my thankful challenge postings.

Something that really touched my heart this year was that a high school classmate was inspired to join the challenge. They shared that they’re tired of the negativity and wanted to give this challenge a go. Awesome! I’ve enjoyed reading and being inspired by their daily posts. I love to inadvertently motivate and inspire others. We could use more of that in this world.

Quick recap of the last seven days of the #2021thankfulchallenge

Here are the things I’ve been grateful for this first week in November:

  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.

Visit my social media pages listed at the end of this post to view my detailed posts.

Highlighting homemade caramel sauce

This week, I’m highlighting caramel sauce. I was ecstatic to make this. I love caramel. I didn’t know how easy it was to make this glorious sauce. I was gleaming for joy after the outcome. I couldn’t believe how simple it was. Was I dreaming? I know what I’ll be making more often for desserts. Hehe…

The recipe and cooking equipment needed:

  • 8 oz. sugar
  • 2 fl.oz. water
  • ¾ tsp lemon juice (or corn syrup)- I chose lemon juice
  • 6 fl.oz. heavy cream (or water for clearer sauce)- I chose heavy cream
  • 1 tsp. Kosher salt (for salted caramel)- I decided to use the salt in my recipe
  • 4 fl.oz. milk (optional- to thin)- I opted not to add additional milk to thin out the sauce
  • Food scale
  • Measuring bowls/spoons for mise en place ingredients
  • Pastry brush
  • Whisk
  • Saucepan
  • Mason jar (for storing)

Production steps:

  1. Mise en place ingredients.
  2. Combine sugar, water, and lemon juice in a saucepan. Do not stir.
  3. Bring to a boil over medium high heat. 
  4. Wash sides with a pastry brush as needed to avoid crystallization.
  5. Cook the syrup to the caramel stage, where it will turn a honey amber color.
  6. Towards the end of the cooking stage, turn heat to low to avoid burning the sugar or letting it get too dark.
  7. Remove from heat.
  8. Slowly whisk in the cool cream. If some sugar solidifies, then return to a low heat and stir until all the caramel is dissolved.
  9. Add 1 tsp of salt or more to taste for salted caramel.
  10. Cool completely.
  11. Store in the fridge for up to two weeks.

Da pixs!

Before I close, I want to give a BIG shout-out and say THANK YOU, MAHALO, to all my supporters here as well as on my social media platforms. It means a lot to me to have lovely support who views, reads, likes, and comments on my blog and social media. Thank YOU VERY MUCH! Wishing all of you a fabulous new week! Until next time!

In thanksgiving,

FS x

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FooDNisTaSouL

Hello, I’m baaaack!

Howdy All! I’m back. I apologize for being MIA for so long. I hope y’all had a wonderful Thanksgiving holiday. I also hope that everyone has been hanging in there and taking good care of themselves, physically, mentally, and emotionally. We’ve all endured a wild and challenging year. We’ve made it to the final month of 2020. The year is almost over. Everyone is eager for this year to end and for 2021 to begin. Let’s finish this last month with a bang!

During the week of Thanksgiving, I created my first ever talk-through video on how to make fresh cranberry-blueberry sauce with red wine sauce. It was quite exciting to make.

You can view the entire video on my Foodnista Soul’s Facebook and Instagram: http://www.facebook.com/foodnista.soul and http://www.instagram.com/foodnista.soul.

I’ll be back to post more soon.

Have a blessed holiday season. Remember to take it one day at a time. Breathe!

FS x

My belated Thanksgiving Feast

Hola! So sorry I’ve been absent for a while. Life has been insanely busy the latter half of this year. If you are a follower of my other social media platforms, I tend to update those sites more often. Please follow!!! However, I do plan to resume posting blogs on this site as well.

The holidays are here again. I hope y’all had a wonderful Thanksgiving and having a great start to the holiday season. The days are flying by so quickly! Christmas is in 19 days! Trying to savor this special time of year. It’s my ultimate favorite that I hold dear to my heart.

Sharing my Thanksgiving feast in today’s post. My family and I never shy away from tradition on Thanksgiving. We got to have the turkey, stuffing, yam, ham, mashed potatoes, rice, and gravy! Oh, and we can’t forget the two famous pies- custard and pumpkin!! Yum! That’s our feast, and we never get tired of it!

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The stuffing is homemade and is very simple to prep and make. On my Instagram, I will post some videos of the dishes I made this Turkey Day, including this yummy stuffing.

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My mouth is watering looking at this and reflecting on that delicious meal.

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Homemade desserts made by my cousin- layered jello and mini tarts. I couldn’t resist- they were amazingly good!

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Oh, and I had to have a slice of this! Pumpkin pie from A’ala Bakery is bomb!!!

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…And this custard pie, too- haha! FYI- A’ala Bakery is closing its doors at the end of this month, so get your fix while ya can!

A’ala Bakery
1425 Liliha St.
Honolulu, HI 96817

Have a blessed and safe holiday season!

FS~

The whole Thanksgiving meal!

I hope y’all had a lovely Thanksgiving with your loved ones.

As I promised, I’m sharing about our Thanksgiving meal!

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Bam! And these were just the entrées! L-R: My homemade stuffing, ham, pineapple ham, dark turkey meat, & white turkey meat.

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Gravy, mash, and yams! Mmmm!

We also had loads of side dishes: poke (raw fish), edamame (soy beans), toss salad, dinner rolls, etc. Too much food! We were so stuffed!

Can’t forget the wines! The Stella Berry and the peach Moscato paired well with our feast.

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And this glory- pumpkin/custard pie! All in one- yummy!

The stuffing was very simple to make. You need the following ingredients:

  • Stove Top stuffing mix OR any stuffing mix of your choice. I used Love’s Bakery’s stuffing mix this year.
  • Celery
  • Carrots
  • Chopped olives
  • Onions
  • Craisins or raisins
  • Pine nuts (optional, which I forgot to add this year)
  • Chicken broth

Sauté the celery, carrots, and onions together with either olive oil or butter. Let that cool. Mix stuffing mix, chopped olives, craisins/raisins, and pine nuts together. Throw in the sautéed veggies and mix together. Drizzle some chicken broth. Cover with foil, bake at 350° for 30-45mins. I like my stuffing loose and crunchy.

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Before it went into the oven. Doesn’t it look delish?

Let the holiday season begin again! Time to get cookin’! Whoo hoo!

Have a wonderful rest of November.

A day of Thanksgiving!

Happy Thanksgiving, All! I wish you and your loved ones a blessed day to celebrate amongst yourselves, with food, joy, and laughter!

Just a preview of tonight’s menu… I was busy in the kitchen last night, cookin’ up some creamy mashed potatoes, blueberry/cranberry sauce, and prepping ingredients for the stuffing (which I will make tonight). My dad’s cooking the rest of the entrées: the big bird, ham, and yam. Mmm! This is the usual Thanksgiving dinner for my family and I. Not to mention the sides: dinner rolls, poke (raw fish), edamame (soy beans)…

I was inspired by The Pioneer Woman herself, Ree Drummond, to attempt making a different style of mashed potatoes this year. I added these three ingredients to make it extra rich, creamy, and special: half-and-half, whipping cream, and cream cheese. I don’t think I’m ever going back to making mashed potatoes like I used to. These three ingredients changed the texture of the dish! So good!

Here is the recipe! It’s so simple, and you can add more of these ingredients if you please! I never follow recipes to-the-tee!

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Boiled a bunch of potatoes. I bought a 20lb bag from Costco last weekend. I’m down to a few potatoes left- haha!

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The ingredients to add to the mashed potatoes!

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And of course, you need to have seasoning!!

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Bam! There ya go! Creamy and rich! You can’t even taste the cream cheese (for those who don’t care for it).

Next, I made my blueberry/cranberry sauce. When I was growing up, I was always curious to know how fresh, homemade cranberry sauce is made. In the past, we had family friends make a container for us, or we would buy the canned sauce. NEVER AGAIN with the canned sauce- haha! It’s got to be fresh! A couple years ago, I finally decided to start the tradition in making my own sauce for the season. My family loved it; even those who didn’t like cranberry sauce.

I was inspired by two different recipes, but I stuck with this one: as simple as can be! All you need is cranberries, blueberries, sugar, and good ol’ OJ!

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There ya go! So simple, yet so good!

Maybe next year, I’ll try spiking it??? Hehe! We’ll see. I should make two batches, in case the experimental one doesn’t turn out, haha!

Another post to come after the complete meal is prepared, which will include my stuffing.

Happy Thanksgiving, y’all! Eat lots of turkey!!!!

A time for Thanks!

Happy belated Thanksgiving! I hope everyone had a wonderful holiday with loved ones. This year, I decided to make my first ever cranberry-blueberry sauce to go with our delicious turkey my dad cooked. I added blueberries, some OJ, and a hint of cinnamon to be creative and change up the traditional cranberry sauce recipe. It came out great! My family enjoyed it! This has been added to the annual Thanksgiving menu, along with my stuffing!!! Yay!

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Food for thought: Blueberries and cranberries are high in antioxidants- whoo hoo! And did you know that cranberries bounce? How cool is that?!

If you would like to contact the Foodnista, please send your emails to: foodnista.soul@gmail.com