Family-Style Meals at the Hali'imaile General Store by Beverly Gannon

By Beverly Gannon

Family-style eating is again popular and has been re-imagined via some of the most admired cooks in Hawaii, James Beard Award nominee Beverly Gannon.

On the line to Haleakala, Maui's most renowned dormant volcano, is among the island's favourite destinations--where a laid-back surroundings and top-flight menu welcome either citizens and travelers. constructed from the restaurant's ever-popular repertoire, this all-new recipe assortment is scaled for sit-down kin suppers, lunches, and brunches, with integrated expandability for impromptu gatherings or full-on wonderful. factor substitutions are incorporated to aid movement dishes from the kitchen to the desk conveniently, and leftovers are skillfully tailored into destiny nutrition. Recipes are prepared by means of the times of the week, in line with a time table Gannon's mom used, and are interwoven with fascinating relatives anecdotes.

"Even if you are no longer from the islands, the colourful flavors will wake up your senses." --Food Network

"Just like its chef, [the] Hali'imaile basic shop is hot, fascinating, and alluring. What higher surroundings to benefit from the outstanding array of artistic dishes? eating on the shop certainly provides another reason to go to paradise." --Nobu Matsuhisa

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Vegetables came from the convenience of the “can”—Jolly Green Giant asparagus and Le Sueur peas. Rotisserie chicken was one of my mother’s best meals, plump roasters slowly turned on a tabletop rotisserie, basted with its own juices. The meat was so succulent and tasty. Even when the kids were gone, she cooked several chickens every Friday night, just in case anyone would stop by and need to eat. Of course the leftovers were terrific too, and were turned into pot pies, quesadillas, casseroles, and other homey dishes.

In this cookbook, I hope that some of my food will become the bonding agent for your family gatherings. There’s nothing more fun and satisfying to me than to sit down with my family over food I have cooked or that I’ve cooked together with my family. In this fast-paced and overcrowded-schedules world, family time—where the whole family sits down to a home-cooked meal—has become a lost art. It’s so sad, because the satisfaction one gets from presenting a home-cooked meal is priceless. Take some time to renew your cooking skills and cook, cook, cook.

6. To make the sauce, in a large sauté pan over high heat, add 2 tablespoons of the butter. Add the mushrooms and sauté for 4 to 5 minutes. Add the garlic and shallots and sauté until any liquid evaporates, about 1 minute. Remove from the heat and set aside. 7. In a saucepan over low heat, heat the milk and chicken stock. 8. In another saucepan, melt the remaining 3 tablespoons of butter. Add the flour and stir with a wire whisk; cook for 2 minutes, whisking continuously. Remove the pan from the heat and slowly whisk in the milk mixture.

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