When the first of the seasonal storms come calling, I start salivating for ragout. This rich, highly seasoned stew can be made with meat, poultry or fish; with or without vegetables. Sometimes the ragout is a side dish; usually it’s a main dish because of its hearty nature. The beauty of a ragout is that it can be made in advance, tasting even better the next day. It is also a great way to use slightly freezer-burned foods, since the richness will mask any dryness. The famous Italian red meat sauce called ragu has a base of ground beef and diced vegetables. In any classic ragout, the meat is cut into very small pieces so that it can become part of the sauce, adding to the thickness and rich flavor. Here are three favorites to try.
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A Spanish dancer nudibranch was spotted. John Andersen/Community Contrbutor
Conservation talk story is Wednesday
The third annul Festival of Aloha, a free family event, was held Sunday at Mauna Kea Resort’s Hapuna Beach Prince Hotel.
A honu rests in the sand at Anaehoomalu Bay. James Grenz/Community Contributor
OHA offers grant money to improve lives of Hawaiians
The Hawaii Pacific Export Council is teaming up with the state’s Department of Business, Economic Development and Tourism to offer a nine-month program to teach 15 businesses how to become successful exporters.
The ocean’s presence is constant at this new restaurant, which features a multilevel open-air dining area with Old Hawaii charm and a picture-perfect view of Keauhou Bay.
Island Heart Care now open in Waimea
The Hawaii County Police Department is asking for the public’s help in processing court bench warrants.
HONOLULU — The Doris Duke Foundation for Islamic Art will open the Mughal Suite at Shangri La to the public for the first time in the property’s history Oct. 11. This bedroom-and-bathroom suite is Shangri La’s cornerstone — a set of rooms that Doris Duke (1912-1993) commissioned noted architect Frances Blomfield in Delhi to design while on her 1935 honeymoon with James Cromwell. The newly renovated suite reflects the rooms’ earliest completed appearance in 1939 as documented by historical photographs in the architect’s photo album. In addition to featuring architectural drawings, photos and film segments which chronicle the suite’s history as well as the two-month sojourn in India that ignited Duke’s lifelong romance with the art of the region, an exhibit in the Mughal Suite will showcase Duke’s rarely viewed collections of gold, diamond, ruby and emerald Indian jewelry, jewel-encrusted jade vessels, ivory figurines and enameled-gold decorative objects.
Meat eaters in Hawaii, usually choose common cuts of beef or pork to barbecue or use in Hawaiian dishes such as laulau or kalua pig and cabbage. We seldom eat less popular cuts which are rarely available. Consider brains, pancreas, feet, tongue, cheek and the more available liver. Often these “off cuts” are made into delicious dishes including head cheese, sweetbreads and pate, or pickled and smoked. Even the intestines can be used for sausage casings and the stomach as well as heart, lungs and liver of an animal is used for the Scottish national dish, haggis.
Most people eat meals based on recurring themes. This is because meal planning is based on factors such as culture, diet, where you live and what you enjoy eating. Rather than stay in a rut, next time you are at the grocery store or farmers market, buy something different and learn to make a dish from it. You might also try growing something different in your own garden.
Dragon fruit will form from these blossoms. Deb Sims/Community Contributor
Derbes to discuss inflammation issues