Cranberry Orange Biscotti

I didn't realize Thanksgiving was so close!  I saw some kind of Taste of Home post on Facebook and I had to actually run to the calendar to see for myself.  No shit!!!

The work week this week is only 3 (2 by the time this is published) days, but short weeks tend to drag on, and the kids are totally gone.  Adults too.

But in a few days it will be Thanksgiving, and that gives me something to look forward to.  Its not just the break from work.  I love Thanksgiving food.  I love all the white meat from the turkey and all that you can do with the leftovers. The other big deal about Thanksgiving is cranberry sauce.  I love cranberry sauce, and I think Williams-Sonoma makes the best.  I need to check the pantry to see if I have any left.  One year, I made my own cranberry sauce, and it was unreal sour.  Since then, I've left the cranberry sauce to the experts.

It doesn't seem right to have cranberry sauce outside of the holiday season, so I don't make anything with cranberry sauce beyond the holidays, however dried cranberries are fair game year-round.  I keep a Costco-sized bag of dried cranberries on hand.  The Ds sprinkle li hing mui powder on it and eat it as a snack.  I love to use dried cranberries in recipes as a substitute for raisins.

While cranberry orange biscotti recipes abound, the recipes I tried lacked orange flavor.  Bummer.  In my experiments with biscotti making, I came across a recipe which included a topping.  After tinkering with the ingredients, I came up with a recipe which has the pronounced orange flavor I was looking for - its in both the biscotti and the topping.  In addition to cranberries and orange flavor, this biscotti gets its crunch from chopped marcona almonds. 

This biscotti is a little trickier to make than my previous biscotti recipe because of the baked-on topping.  This biscotti needs to be sliced very carefully with a serrated knife.  Using too much pressure will cause the topping to pop off.   I suppose you could leave the topping off, but the orange flavor would be less prominent.

just after the first bake

slicing biscotti using a serrated knife

getting ready for the second bake

 click on recipe title for printable recipe.
Cranberry Orange Biscotti

     1/4 + 2/3 c sugar, divided

     2 tbsp + 1 tsp orange juice, divided

     6 tbsp butter, softened

     zest of 1 orange

     2 eggs

     1/2 tsp almond extract

     1/2 tsp vanilla extract

     2 c flour

     1 tsp baking powder

     1/2 c dried cranberries, chopped

     1/2 c marcona almonds, chopped fine

Preheat oven to 375 degrees.  In a small bowl, combine 1/4 c sugar and 1 tsp orange juice.  Mixture will be rather dry.  Set aside.  Grease 2 biscotti pans or line a flat cookie sheet with parchment paper.  Cream butter and remaining 2/3 c sugar.  Add 2 tbsp orange juice, zest, eggs, almond extract, and vanilla extract.  Stir in flour and baking powder.  Add cranberries and nuts.  Shape dough into 2 2" wide rectangles in/on prepared pan(s).  Using half of sugar/orange juice mixture for each loaf, pat onto top of each rectangle, taking care not to spill any on baking sheet.  Bake 20 minutes.  Let cool 5 minutes.  Using a serrated knife, slice 1/2" on the diagonal.  Place on a cut side and bake at 300 degrees for 15 minutes.  Flip over to other side and bake an additional 15 minutes.  Cool completely on a wire rack.

NOTE:  Cranberry Orange Biscotti would make an excellent snack for Black Friday shopping, that is, if you choose to indulge in that sport.  After the stampeding sounds in Wal-Mart last year, I will be staying home.  There is no need for me to be in the throng of people.  I'm sure the Ds will be home too.  I know neither were happy last year.  I just hope Kikukat Mom's curiosity about Black Friday shopping was cured last year too. 

Almost Barefoot Contessa: Butternut Squash Risotto

I cannot explain the logic behind my actions, but I found myself in Costco twice this past weekend.  I know I wanted to get kitty Frontline, but I can't remember what else.  And yes, there are still only 2 days in a weekend, so that means I went to Costco 2 days in a row.  Considering many of you shop at Costco, this may not be a big deal, but for me, Costco is about 90 minutes (now, since the Daniel K. Inouye highway was rededicated/realigned).  Costco used to be 2 hours+ from where I live so I suppose the euphoria of being closer to my favorite club store overrides being sensible.

And The Help was no help.  In fact, he contributed to the maladjusted thinking by saying he forgot to get "this and that" when we were less than 15 minutes out of Kona (the first time).  Then he said he welcomed the opportunity to drive his other car.  And within 24 hours of our first Costco trip, we were back on the road again, headed west.

We actually ended up spending way more $ on the 2nd trip, buying all the stuff we missed  on the 1st trip.  The Help got a dangerous stocking stuffer for D2 (HE can clean the tape residue off everything after she gets done with it. . .maybe I will get him a gallon of Goo Gone for Christmas).  We also stocked up on a ton of sausage (which I don't even think I like).  One thing we bought that we both agreed on was a tray of pre-cubed butternut squash.  I love butternut squash, and The Help likes the tray because its all cleaned and cut.

Roasted butternut squash is ono, and my favorite way to have it is in a risotto.  The recipe I use is adapted from the Barefoot Contessa's Saffron Risotto with Butternut Squash.  Shallots and pancetta are not always easy to find in Hilo, and I always have the Costco bag of bacon bits on hand in the fridge.  I love the aroma of saffron, but its an expensive ingredient, and I don't think most people stock it all the time either.  I will go out of my way to get some, but if you don't have it, rest assured the risotto is yummy without it too.

click on recipe title for printable recipe

Butternut Squash Risotto
(adapted from Barefoot Contessa)

     2 lbs butternut squash, peeled and cubed
     2 tbsp olive oil
     salt
     1/2 tsp pepper, divided
     3 cans chicken broth
     6 tbsp butter
     1/2 onion, chopped
     1/2 c cooked bacon bits
     1 1/2 c arborio rice
     1/2 c white wine
     1/2 tsp saffron threads (optional)
     1/2 c grated parmesan cheese

Preheat oven to 400 degrees.  Place butternut squash cubes in a foil-lined shallow pan.  Toss with olive oil, salt, and 1/4 tsp pepper.  Roast for 30 minutes, tossing midway through.  While squash is roasting, heat chicken broth in a medium saucepan.  In a 5 quart Dutch oven, melt butter.  Add onion and bacon bits.  Saute 7 minutes.  Add rice.  When grains are coated, add wine and cook for 2 minutes.  Add 2 full ladles of chicken broth and saffron threads (optional).  Stir.  When broth is absorbed, add chicken broth, 2 ladles at a time, stirring until chicken broth is absorbed.  Repeat until all broth is used.  Stir in roasted butternut squash chunks and parmesan cheese.  Serve immediately.
    

Parmesan Chicken Wings

Thank you, armed service vets, for all your sacrifices which ensure our freedom.  Kikukat dad, The Help's dad, Mr. Dependable's dad, UGeo, and many of our family members and friends have proudly served in the military.  A few continue to serve. . .and we are so proud of them (big shout out to my nephew Joseph Cummings, my friend Kenneth Hara, and D1's friend LP).

Welcome to fall!  It finally feels like fall.  There was a definite nip in the air this week, and two fall "benchmarks" happened:  boots and fire.  After a decades-long hiatus, I wore boots again.  I notice that both students and teachers in my area dress much better than where I worked just before this.  Both students and teachers think nothing of donning a pair of boots.  Its nice to see people dressing well.  I'm sure there is no way to connect it to test scores, but for me, it makes me want to dress better and project a more polished appearance.

On Tuesday, I cleared the area around  the fireplace so The Help could make a fire.  I love the smell outside when there is a fire inside.  Nothing screams "fall" louder than a fire in the fireplace!  And we do the "wood" fireplace action, not the "flicking a switch" action.

I was trying to think of something quick to make with chicken...something that also could shoulder the fall theme, but I just ran out of ideas...or perhaps it was my decision to watch back episodes of Criminal Minds and NCIS: Los Angeles which caused a hiccup in my thoughts.  Regardless, I ended up making something which could be a year-round treat:  Parmesan Chicken Wings.

Chicken is always a baffling meal for the Kikukat house.  While The Help and I aren't too picky, the Ds are very particular about anything they eat.  Chicken is no exception.  If given a choice, D2 will suggest "shoyu chicken like the kind Kawamoto's has".  Unfortunately, I don't know how to make the kind Kawamoto's has, and I certainly don't want to buy chicken thighs (Kawamoto shoyu chicken is always thighs...yuck).

D1 gives a bit more rope when it comes to chicken, although she keeps saying she doesn't like chicken.  One thing we can all agree on is wings are the pieces of choice.  We love wings, and wings work well for us.  The Help likes the drummettes, while D1 and I prefer the flats.

Wings are great for just about anything. . .shoyu chicken (obviously not as good, per D2, as the one from Kawamoto Okazuya), fried, Korean, etc.  I'm not really keen on frying anything because The Help hates the mess the oil makes.  Sure, it tastes yummy, and the skin is crackling good, but I need to give The Help a break sometimes.

This is why The Help loves Parmesan Chicken Wings.  In spite of the crunchy coating, the wings are cooked entirely in the oven.  I like that the wings don't need to be flipped.  And since I'm basically a nice person, I cover the pan with aluminum foil to make clean up easier for The Help.

click on recipe title for printable recipe

Parmesan Chicken Wings

     2 lbs chicken wings
     1-3 tsp minced fresh parsley
     2 tbsp bread crumbs (dried, like Progresso)
     1 tsp salt
     1/2 tsp pepper
     2 tsp dried oregano
     2 tsp paprika
     3/4 c grated parmesan cheese
     1 block melted butter

Disjoint each chicken wing into 3 pieces:  wing tip, drummette, flat.  Discard wing tips (or save for soup).  In a small bowl, combine all remaining ingredients, except for melted butter.  Preheat oven to 350 degrees.  Grease a shallow pan large enough to hold wing pieces in a single layer.  Dip each chicken piece in melted butter, then generously coat with parmesan cheese mixture.  Place in prepared pan.  Drizzle any remaining butter over chicken pieces.  Bake for 1 hour.

It was another Viking week!!!

The cheerleaders took 3rd place honors in the BIIF Cheerleading competition at the Kamehameha Schools-Hawaii Gym this past Wednesday.  They squeezed past the Warrior (Kamehameha) team with a great performance (and not dropping anyone).  This was the first time since 2005 the Vikings participated in competition.  They worked very hard on stunts, tumbling, and routines.  Kassie Kotake and Audra Paiva, HHS cheer coaches, and the Big Island Cheer Gym did an amazing job with the girls.  Thank you so much!!!

A big congratulations goes out to the Keaau Cougar Cheerleading squad who took 1st place in the BIIF competition.  Uncle Edz beamed proudly from the stands when they nailed their performance.  Those girls were awesome, and we wish them the best at States.

Football season for the Vikings came to an end on Friday evening. . .

The Viking football boys lost a hard-fought battle in the quarterfinals of the HHSAA Division I football tournament against the Campbell High School (Ewa Beach) Sabers.  They scored first and managed to stay even with Campbell for most of the game.  I was amazed at how many Campbell fans paid the airline ransom to support their boys.  As a member of the Viking ohana, I was so proud of our football boys.  Throughout the season, in both victory and defeat, the Viking boys played with their hearts and gave Hilo a renewed sense of football pride.  I can't wait for next season!

Cucumber Seaweed Namasu

Now that November is here, it is a reminder that the family party season is just around the corner.  I wonder what short straw I will draw this year.  I wonder what Kikukat Mom will volunteer me to host.  Frick.

For the first 10 years (or so) of my life, the holiday trifecta was split between my moms and my dads families.  Because Kikukat Dad's family really had their shit together, they were able to put on lunch gatherings.  We went to Uncle A's house for Thanksgiving, Aunty C's house for Christmas, and Gramma's house for New Years Day.  For each of those holidays, we'd end up at my grandparents' house (parents of Kikukat Mom) for dinner.

When I was about 10, things changed with Kikukat Dad's family, and suddenly, everyone was put on a rotation.  With the rotation came the dish assignment by the host and the keeping of a tablet to note what people brought each year (so the same people wouldn't get stuck bringing sashimi to every party and the same cheap asses wouldn't get away with bringing roasted turkey hindquarters each year).  I don't know if any of the aunties took notice, but we ended up with the same food at every party:  bbq sticks, fried chicken, sashimi, and potato macaroni salad.  Sure, there was the turkey & trimmings at Thanksgiving, ham at Christmas, and soba at New Years, but, for the most part, it was the same food at every party. BORING.

Now that I sometimes find myself as the host, I try and do a better job.  First of all, I try not to have too many people bring stuff because then I hear a bunch of lame excuses about how they were late because they had to make this-or-that.  And if that's not bad enough, there are those assholes who show up at party time with uncooked food and expect me to cook it (uh, maybe if you showed up 2 fricking hours earlier I might be more inclined to cook the food for you).  And most importantly, some people make food which I don't care for (e.g., Kikukat Mom's potato-spaghetti salad. . .its full of peas, which is on the same level as the devil's condiment).  Why should I ask people to bring food I won't eat!?!  Sure, I know people ask for others to bring certain things, and that pisses me off. . .hello, you are a guest. . .eat what I serve or don't come.  Attending is YOUR choice.

Now that I'm exhausted from my rant, its time to sharpen the claws for the dreaded phone call from Kikukat Mom. . ."can we come to your house for _______.  I'll make all the food."  Uh, yeah, right.  Since when did that ever happen?  I'm still licking my wounds from last New Years.  In spite of someone else "making all the food", I ended up making a whole bunch of stuff AND having rude guests steal beverages from my bar (you know who you are, you idiot---and don't think we didn't see you grab pie with your bare hands).

Alas, I don't think I'll magically grow a pair and be able to hold strong against Kikukat Mom, so I suppose I should just go along from the get-go, instead of fighting every step of the way.  After all, I end up capitulating anyway.  Shit.  And I might as well start thinking of things I can throw together in a hurry. . .just like I did last year.

Cucumber Seaweed Namasu was one of the dishes I made for the endless New Years party.  It was quick to throw together so it didn't take up much of my time.  Because its so colorful, it looked very festive on the holiday (local-style) table. 

click on recipe title for printable recipe

Cucumber Seaweed Namasu

     2 Japanese cucumbers, sliced thin on the diagonal and then cut in
          half
     1/2 lb ogo or 1 pkg (8 g) dried seaweed "salad"
     1/2 carrot, julienned thinly
     1 kamaboko, sliced into thin strips
     1 can ajitsuke kogai
     6 tbsp sugar
     6 tbsp rice vinegar
     1 tsp salt

If using ogo, pour boiling water over ogo, drain, and rinse under cold water.  Drain well and cut into 2" pieces.  If using dried seaweed "salad", soak in 10 cups of cold water for 10 minutes then drain well.  Combine sugar, rice vinegar and salt in a small jar with a lid.  Shake until sugar and salt are dissolved.  In a large bowl, combine cucumbers, ogo/seaweed, carrot, kamaboko, and ajitsuke kogai.  Pour dressing over and toss gently.  Chill for at least 2 hours before serving.

Beneath the tropic skies of Hilo. . .

A HUGE shout-out goes to the HHS Viking football team. . .BIIF Division I champs! 

They beat the Kealakehe Waveriders on a wet Saturday evening to claim a berth in the state tournament.  Way to go, boyz!  We are so proud.

                         . . .loyalty and honor shall forever be thine

Cookie Jar: Spooky Pinwheel Cookies

It's almost Halloween!  Yippee!  I love Halloween!  I love the idea that candy will be marked down with a deep discount as soon as Halloween is over.  I can buy my fill of Twix and Three Musketeers!  That's the best part about Halloween.

One tradition we have in Hale o Kikukat is baking cookies during fall intersession.  That didn't happen this year because the Ds and I both took trips during intersession.  Luckily, the Ds stayed with me for the weekend after intersession (Mr. Dependable told me he had to work golf in Kona) so we were able to do our Halloween cookie baking.

D2 wanted to make Hoot Owl Cookies (she has been asking about this for a while), but I didn't think there would be enough for the kids to "help" if we did the owls.  Inspired by Pinterest, I wanted to try making pinwheel cookies.  After checking out a bunch of recipes, I settled on the dough for one of my trusty sugar cookie recipes and just changed the procedure to make the spirals.

If you prefer soft cookies, you can make the rope shorter than 12" before coiling.  But if you are like me and prefer a crunchier cookie, its very important to hold to the 12" length before beginning the coil.  A bunch of the spiral cookie pictures on Pinterest feature thicker cookies.  They look neater than the ones we made, but I'm guessing they weren't crunchy.  Any leftover dough (or if you get tired of rolling the dough into ropes) can be rolled out and cut with cookie cutters.  You can find the procedure and baking times for the cut-out cookies here.

Turned out only D2 helped me with the cookie baking.  D1 recused herself and spent the time in her room.  I'm thinking that was a blessing in disguise.  D2 loves making and decorating cookies, while D1, being a taskmaster, just wants to get things done.

click on recipe title for printable recipe

Spooky Pinwheel Cookies

     1/2 c butter, softened
     1/2 c sugar
     1 egg
     1/2 tsp vanilla or almond extract
     2 c flour
     2 tsp baking powder
     food coloring:  yellow, orange, black
     non-pareils

Combine flour and baking powder.  Set aside.  Cream butter and sugar.  Add egg and extract and mix well.  Add dry ingredients.  Divide dough into 3 parts.  Tint each part a different color.  Shape colored dough into a flat brick and chill for 30 minutes.  Divide each color of dough into 24 pieces.  Shape each piece into a cylinder 1" long.  Place 2 cylinders of dough next to each other.  Add 3rd cylinder on top.  Roll together to form a 2" cylinder.  Chill for 10 minutes.  Remove 1/4 of cylinders from refrigerator.  Roll into a rope 12" long.  Then twist from one end.  Coil cylinder, taking care to keep center flat.  Place on ungreased cookie sheet.  Chill while preparing remainder of cookies.  Preheat oven to 325 degrees.  Roll edges of cookies in non-pareils.  Bake for 19 minutes.  Place cookies on cooling rack to cool.

Belgian Waffles

This week was a killer week!  I swear I still have jet lag.  The Help thinks I'm crazy to think jet lag can persist for days.  I have not fully recovered from my trip.  I noticed that the students were actually better than teachers as far as not extending vacation.  There are still a few teachers who were still on vacation when school resumed.  Mercifully, this week was s short one for students, as the teachers had their union day on Friday.

I have "attended" every union day since I began teaching.  This will be our first union day in a while, as the union day was taken away from teachers when we had the furloughs.  The union days are pretty much the same.  But this year, being that the day happened so soon after my trip, I sat there and let my mind replay my trip.

I wanted to bring back a cooler of chilled seafood, but that didn't happen.  While strolling through Pike Place Market, I noticed that both City Fish and Pike Place Fish both pack airline-approved coolers guaranteed for 48 hours of freshness.  I wonder when I will break down and order something.  I don't think I ate enough seafood while there (Really, can this ever be possible?  One can never eat enough seafood).

I thought about buying a whole bunch of things.  I saw the cutest cat-art prints (Bad Kitties), but I didn't buy the print I desired because I didn't want the responsibility and worry of making sure it came home in good shape.  There were many stalls displaying beautiful fruit, but I didn't buy any, as I wasn't about to eat fruit in lieu of a meal while in Seattle.  I was intrigued by a chocolate pasta. . .meant to be a dessert pasta.

While I was thinking about food, it occurred to me that while I was away, I never once had a sit-down breakfast with all the trimmings.  Most of my breakfasts were some kind of grab-and-go pastry (Nielsen's potato, almond croissant, Top Pot doughnuts, some disgusting thing called kringler that tasted like the vile condiment).  Suddenly I felt shortchanged.  I remember having fabulous breakfasts when I was a student in Seattle.  Was I so preoccupied with other things that I couldn't take the time to have a sit-down breakfast?  I guess so.

Cafe Kaila Belgian waffle

I'm a bit taken aback because a sit-down breakfast is a luxury of vacation.  When I visit Honolulu, I make it a point to go to Cafe Kaila.  They make the best Belgian waffles.  I've tried Sweet Es and Yogurstory, but after having it at Cafe Kaila, the others pale by comparison.  The waffle at Cafe Kaila is light and crispy.  You can even get it topped with seasonal fruit.  The last time I was there, D1 got it as a "side" with bacon (looked like a pound of crispy bacon).

If you happen to be in Hilo (Tuesdays-Saturdays), stop in at Paul's Place.  Its across Agasa Furniture, near the Hilo Farmer's Market.  Paul's Place features a Belgian waffle which can totally hold its own against Cafe Kaila.  In spite of it being so awesome, I seldom order it because there are other things on the menu that I find irresistible.  The Help always orders it, and getting him to share a bite with me is like taking candy from a baby.

Since the Ds were with me this weekend, I decided to make up for what I missed in Seattle.  . . a good breakfast.  We made waffles! 

A few months ago, The Help upgraded my double Krups Belgian waffle maker to 4-banger by All-Clad.  It was taking too long to cook just 2 waffles at a time.  Since then, we've experimented with a bunch of different waffle batters.  Some required yeast for leavening, while others entailed separating the eggs.  One of the yeast batters produced a waffle which tasted like bread (not surprising).  Both The Help and I found that we preferred waffles made with batters where the eggs were separated.  We also liked a hint of lemon (over vanilla).  The Help and the Ds love to top their waffles with fruits, especially blueberries, but I prefer it unadulterated.

Have you had breakfast yet? 

 click on recipe title for printable recipe

 Belgian Waffles

     2 c flour
     3 tbsp sugar
     2 tsp baking powder
     1/2 tsp salt
     2 eggs, separated
     1 1/4 c milk
     1/3 c vegetable oil
     1/4 tsp lemon extract


In a medium size bowl, sift dry ingredients together.  Beat egg whites until stiff.  Set aside.  In a small bowl, beat egg yolks and milk.  Add egg mixture, vegetable oil, and lemon extract to dry ingredients.  Mix only until moistened.  Fold in egg whites.  Bake in Belgian waffle iron for 5 minutes.

Only from Hilo: Butt Laulau

Mauna Kea sunset

Whenever I travel, which is hardly ever, I am always glad to return home.  As most people know, I hate flying, and I hate everything about it. . .the getting to the airport, the checking in, the waiting, and the air time.  I HATE IT ALL!!!  I'm not sure about everyone else, but I've been on the plane with a shitload of idiots.  On my return flight, there was a guy who spent more time digging in the overhead bin instead of sitting in his seat.  Then there was the old lady who kept walking in the aisles (all while the plane was still loading) and screwing up other passengers, as she invariably stood in someone else's seat.  There was also a handful of people who tried to cram a carry-on roller suitcase into the overhead bin when it clearly wouldn't fit (or fits only one way and they spent 5 minutes trying to MAKE it fit the wrong way).  Some dude a few rows in front of me opened the overhead bin above him and left it open til someone else came by and closed it.  What a dumbass.  And don't even get me started on airplane food. . .

Anyway, Seattle/Victoria was fun, and I'm waiting for The Help to "process" the pics so I can get my grubby, seafood-smelling fingers on them.  I must've eaten at least 2 dozen oysters while there. . .raw, smoked, cooked.  I love oysters, and I can't imagine why I don't eat them more often at home.

The Ds return from their vacation this evening.  Mr. Dependable doesn't think much of public education, and to him, its not a big deal that his kids miss school.  He refused to pay the ransom to change their return flight.  His traveling partner, who at first seemed concerned about the kids missing the first day of school back from fall break, took the low road and didn't make a big deal out of it, especially since her child didn't go with them and, thus, wouldn't miss any school. 

Since returning home, The Help and I have been gorging on white rice and "local" food.  Neither of us had rice on the trip (no, I'm not counting paella and risotto), so we were both jonesing for it.  With just the two of us, its easy to pick up food, but with the imminent return of the Ds, I'm feeling like they will be grateful for some "local" food.

If you grew up in Hilo, you know that FF's Oven Ready Butt (brined/seasoned pork butt/shoulder) is TRUE Hilo food.  Its the moonyagi (omiyage) people from Hilo take to friends and relatives on neighbor islands.  It is also what other islanders bring home for family/friends when visiting Hilo.  Now, thanks to KTA, FF is not the only show in town for Oven Ready Butt.  Mountain Apple brand makes their own, and it is usually a little cheaper than FF.  I can't tell the difference in taste, so I buy whichever happens to be cheaper (on sale, FF is cheaper).

When I was away in college, I prepared Oven Ready Butt in the same fashion you'd prepare a corned beef brisket (or how I imagine you'd do it...I don't eat corned beef brisket myself).  Cook the chunk of meat in some water until its fairly soft, then add cabbage wedges and cook until done.  I think I've heard that called "boiled dinner".  I had no choice because back then, there was nowhere in Seattle to get fresh taro leaves.

Now that I live in Hilo, I prepare Oven Ready Butt my favorite way. . .a gigantic laulau which takes minimal effort to make.  The trickiest part is finding the taro leaves, but recently, that hasn't been very difficult.  I can usually find taro leaves at the supermarket (sold in 2 lb bags) or the farmer's market.  In fact, AJanice has some growing in her back yard.  I actually should plant some where the pool pump discharges because the weekly flooding (along with Hilo rain) makes it a good place for growing taro.

click on recipe title for printable recipe

Oven-Ready Butt Laulau

     1 large piece Oven-Ready Butt

     2 lbs taro leaves, washed and larger veins shaved down

Wrap butt with taro leaves, completely encasing butt.  Wrap tightly with heavy duty aluminum foil, completely encasing taro leaves.  Place in crock pot/slow cooker.  Cook on low for 7 hours or more.  Remove from crock pot.  Carefully remove butt from foil.  Slice and serve.

On occasion, when I can't find a large piece of Oven-Ready Butt, I have bought 2 smaller pieces and wrapped them up.  I usually do the wrapping the night before and store it in the crock in the refrigerator overnight.  Then I just place the crock in the heating element before I leave for work.  This reheats well too, in spite of it not being very photogenic.