Star-Bulletin Features

Wednesday, March 31, 1999

Hawaii's Kitchen

Palomino presents
crepes, bouillabaisse

Here are the recipes for dishes prepared by Chef Fred DeAngelo of Palomino Euro Bistro on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.


Wild Berry Crepes

Bullet Crepes (yields 10 )

4 tablespoons all purpose flour
Pinch salt
1 teaspoon granulated sugar
2 eggs
3/8 cup milk
1 tablespoon butter

In mixing bowl, combine flour, salt and sugar. Mix in eggs, stir until lumps dissolve. Mix in milk, then melted butter.

Heat a nonstick sauté pan, spray with vegetable pan spray. Place 4 tablespoons batter in pan, cook until crepe appears dry. Remove crepe from pan and allow to cool before handling.

Bullet Berry mix (for 10 crepes)

6 tablespoons sugar
6 tablespoons water
1/2 pound fresh berries

First make a simple syrup --combine sugar and water and cook on stove until the sugar dissolves. Add the fresh berries to the simple syrup and allow to cool.

Bullet To assemble 1 serving

2 crepes
4 tablespoons berry mix
4 tablespoons raspberry sauce
2 tablespoons butter
2 tablespoons sugar

Place 2 tablespoons of berry filling an inch off center of a crepe, fold in half, then half again, forming a triangular shape. Continue with remaining crepe and berry filling.

Melt 1 tablespoon of butter in a sauté pan, place 2 crepes in pan and heat lightly on both sides, remove from pan and place on plate. Add 2 tablespoons of sugar to pan and allow to melt, add raspberry sauce and finish with remaining tablespoon of butter. Top crepe with sauce and garnish with fresh berries. Makes 1 serving.



Bullet Bouillabaisse base

1 teaspoon olive oil
1 tablespoon coarsely chopped Maui onion
Pinch of crushed red chiles
Pinch of ground fennel
Pinch of fresh cracked pepper
2 tablespoons coarsely choppedleeks
4 tablespoons coarsely chopped celery
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomatoes (canned)
3/4 cup fish stock
Salt to taste

Sweat onion in olive oil, add fennel, crushed chiles, and fresh pepper.

Add leeks and celery, sauté for another couple of minutes.

Add garlic, thyme, and saffron, toss, deglaze with champagne.

Add tomatoes and stock. Simmer for 15-20 minutes. Add salt to taste.

Bullet To assemble 1 serving

1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
3 large shrimp
3 mussels
2 scallops
l crab leg, cut up
1-3/4 cup Bouillabaisse base

Sauté fish, mussels, shrimp and scallops in olive oil.

Deglaze pan with a shot of champagne, add bouillabaisse base, then crab. Cover and cook until shellfish opens.

Transfer to a bowl and garnish with croutons.

Nutritional information unavailable.

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