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20 August 2014 Kokua Market email newsletter
Papaya seed dressing is a classic that I remember from the 70's and 80's. Feeling nostalgic, I looked up a recipe in an old community cookbook. It started with equal amounts of sugar and oil, enough to get me to put the cookbook back on the shelf. This lighter, lemon based version uses the fruit as well as the seeds of the papaya to help give it a sweetness and a creamy texture without all the sugar and oil of the original.
A very easy version of this salad is to simply arrange a layer of fresh, clean arugula leaves on a platter, lay chunks or slices of papaya over it, and right before serving, drizzle fresh lemon juice and olive oil over it. This is a quick and easy salad that goes well with wine (salad dressings with vinegar can ruin the taste of a wine), so it's great for taking to parties and get-togethers. The soft, sweet papaya contrasts with the crisp, peppery arugula in a very refreshing way. Instead of arugula, you can use a salad mix or a crisp Asian green like mizuna or tatsoi.
Papaya Seed Dressing
1 tablespoon papaya seeds (or more to taste)
1/4 cup papaya
1/4 cup fresh lemon juice
1/4 cup olive oil or macadamia nut oil
pinch of salt
black pepper to taste
Put all ingredients in a blender and puree until smooth (the papaya seed flecks will still be uneven). Dip a leaf of arugula (or the greens you are using) in and taste. Adjust lemon juice and salt to taste.
Papaya Arugula Salad
1 medium papaya
Posted by M.K. Carroll on August 20, 2014 at 2:00pm
Native to South Asia, curry leaf grows well in hot sunny climates like ours. It's not related to curry powder (which is a mix of dried spices), although it is often used in curries to add an aromatic quality that is hard to describe. Some people call it "lemony" but it's not a scent or flavor you would be able to replace with lemon. Like galangal and bay leaves, it's the sort of flavor that harmonizes well with others and boosts the overall taste of a dish. In South Asian cooking, curries and soups often begin with frying spices in oil, and curry leaves can be added at that point, about 3 or 4 leaves per serving. I leave them on the stem to make it easier to remove, as the leaves are edible but tough.
Best used fresh, the leaves can also be frozen for longer storage.
Sri Lankan Masur Dal, Food52 blog (can use red lentils)
Pumpkin roasted with curry leaves, Chowhound
From the 30 July 2014 Kokua News email newsletter
Posted by M.K. Carroll on August 9, 2014 at 4:30pm
When you don't have a Maui onion for your salad, sandwich, or poke
23 July 2014 Kokua News email newsletter
Sweeten an onion with baking soda: make a solution of 1 tablespoon of baking soda in 1 cup of water. Put sliced, chopped, or minced onion in a bowl with enough of the baking soda solution to cover. Let sit for 15 minutes, then drain, rinse well, and drain again. Baking soda neutralizes the process that creates the harsh tasting sulphur compounds, without washing out all the flavor.
Posted by M.K. Carroll on July 24, 2014 at 5:10pm