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exposure by : Linny Morris .
Ok , so you are n’t on Kauai and ca n’t utilize island - rise locally source ingredients in these formula from secret chefDani Felix . wait for fill-in grown closer to your own abode and we ’re betting that the taste will , at least temporarily , transport you to the island . ( For more island inspiration , see Garden Design ’s Nov / Dec 2009 issue . )
LILIKOI DRESSING
Ingredients :
Instructions :
-Combine lilikoi succus , mustard , Elmer Leopold Rice vinegar , honey , salt , pepper in blender ; portmanteau word until all combined .
-Slowly moisten Olea europaea oil into mixture and stay on blending until emulsify .
OKINAWAN SWEET POTATO LATKES WITH PINEAPPLE CHUTNEY AND CANDIED GINGER CREME FRAICHE
-Use a cheesecloth to wring liquid state from shredded potatoes .
-In a medium roll toss potatoes and onion with the egg , flour and salinity .
-In sauté pan , heat 1/4 loving cup Carthamus tinctorius oil over medium warmth .
-Form 1 - inch Solanum tuberosum patty with mitt and place in hot oil .
-Cook approximately 1 - 2 minutes each side or until golden John Brown . Remove from oil and place on plate lined with composition towel .
PINEAPPLE CHUTNEY
-Heat butter in small sauté pan until unthaw .
-Add ananas and Allium cepa , stirring frequently until onions are fond .
-Stir in sucanat and cook another minute .
-Remove from heating and add common salt . nerveless then meld in candied ginger . Spoon on top of potato pancake and top with candied ginger creme fraiche .
CANDIED GINGER CREME FRAICHE
-Stir candied ginger into creme fraiche and place a tiny dollop on top of pineapple chutney .
