Index organizes recipe sources
A neat 148-page organizer may be the key to cooking more at home.
Honpa Hongwanji's "Index for My Favorite Recipes" provides a handy way to organize recipes, as well as a reasonably priced hostess or host gift.
The softcover book features blank forms for recording recipes, name of cookbooks they came from and page numbers. The blank forms are divided into sections for appetizers, soups, main dishes, healthful foods, starches, vegetables, desserts, sauces and dressings, beverages, and "Record of Entertaining" to serve as a reminder of menus at prior parties.
Project chairwoman Eileen Sasaki conceived the index idea.
"I have close to 100 cookbooks," she said. "To go through and remember which book a recipe came from is quite a task. Under each heading -- main dish, dessert or whatever -- jot it down to just jog the memory. Then, there it is, the information is right there.
Sasaki said she gave copies of the index as favors at a party.
"The book is only $5; it comes in handy. Toward the back of the book are some blank pages where you could have information of occasions, dates, what you served, gifts received. If you entertain quite a bit, you just can't remember what you served to whom; so you record it for your own purpose. I wish I had this many, many years ago when I entertained quite a bit. But, even now, I find it useful in my retirement days."
The index is available at Honpa Hongwanji Hawaii Betsuin Honolulu Temple, 1727 Pali Highway. Proceeds benefit the temple's renovation fund. Call 536-7044.
Rising stars: Darryl Fujita and Wayne Hirabayashi have been named executive chef and Orchids chef de cuisine, respectively, at the Halekulani Hotel. Both are graduates of Kapiolani Community College's culinary arts program. Hirabayashi recently joined the Halekulani from Singapore's Raffles Hotel. His newly designed menu at the Orchids restaurant features Indonesian influenced specialties such as Peking Chive Poi Crepe filled with spiny Hawaiian lobster, a popular pupu; Curried Crab Puffs with apple curry sauce, another appetizer; and Hazelnut Dacquoise for dessert. Call 923-2311.
Louis, Louis: The "astonishing" cuisine of chef/restaurateur Michael Schlow of Boston's Cafe Louis -- named last August one of America's 10 Best New Chefs by Food & Wine magazine -- is featured through Saturday, Bali Restaurant, Hilton Hawaiian Village. Prix-fixe menus feature Schlow specialties such as Lobster and Mango Tart with tobiko (flying fish roe) papaya vinaigrette, Squab and Foie Gras with lentils and beet jus, and Carmelized Banana Tart with cinnamon ice cream; $44.50. Call 941-BALI.
Cooking Basics Part II: Chef William Trask teaches a six-week course in fundamentals, such as sauteing, stir-frying and roasting, 8:30 to 11:30 a.m. Saturdays, March 8 through April 19, Kapiolani Community College's 'Ohi'a 109; $175. Call 734-9211.
Dim Sum -- Pacific Rim Stylings: Chef/restaurateur Glen Chu hosts a cooking demonstration/sampling, 5 to 8:30 p.m. Saturday, Kapiolani Community College's 'Ohi'a 118; $27.50. Call 734-9211.
Young lion: Chef garde-manger Brook Tadena of Sheraton Waikiki Hotel leads a cooking demonstration/tasting in "Le Jeune Chef" (the young chef) series, 9:30 to 11:45 a.m. Saturday, Lyon Arboretum; $22. Call 988-7378.
Yellow stuff: Deadline is March 10 for a contest in which you write only 50 words or less describing how you use Dijon mustard in everyday life. Grand prize is a three-day trip to Napa Valley, Calif., for the local mustard festival. But, the company says, "Be sure to package your entry in a totally 'American' way," such as encased in a papier-mache hot dog or wrapped in a painting of the flag. Send entries to: French's New Dijon Mustard, 411 Park St., Upper Montclair, NJ 07043.
For St. Patrick's Day: The Irish Food Board offers a free brochure to show off "the new directions of Irish cooking." Included are recipes for Irish oatmeal with Irish whiskey cream; potato, bacon and mussel soup; smoked salmon with chives and Irish coffee meringues. For a free copy, send a self-addressed, stamped business envelope to: Irish Food Board, 130 East 59th St., 13th floor, New York, N.Y. 10022. Ask for "New Flavors of Ireland."
Wanna own a pub in Ireland? You might be able to win one by entering another short essay contest. In 50 words or less complete the sentence: "As the cool, creamy head of a pint of Guinness settles ..." For details of the contest, call toll-free 1-(888)-424-8466. The prize is Morrissey's Pub in Cahir County, Tipperary, Ireland. The contest deadline is March 31.
