Mauna Kea Tea Cookbook

Hi everybody,

In honor of our last few days at the tea garden Susannah and I will be cooking a delicious meal for our hosts at the farmhouse tomorrow night. We are usually limited to two outdoor propane burners when we cook... no electricity, no oven. Despite lacking what many modern cooks may consider essential technology, we have managed to compile a cabin cookbook to leave at the farm for future interns who may feel gastronomically uninspired. I'm going to give you a sneak peak of tomorrow night's menu.

SPICED CARROTS

Cut 3 large carrots into matchsticks (julienned)

Saute in olive oil 5 minutes

Add 1 tsp ground cumin
1 tsp ground coriander
1 tbs fresh lemon juice

Saute 2 more minutes, stirring constantly

Add 1 tbs rice or white vinegar
1 tbs soy sauce
1 tsp sesame seeds (or mint leaves, or whatever)

Saute 5 more minutes, serve hot


EGGPLANT CURRY

Heat olive oil in a large pot

Add 1 tbs fennel seed
1 tbs fenugreek
2 tbs curry paste or powder
1 diced onion

Cook 5 minutes

Add 4 small eggplant, quartered
3 tbs coconut oil

Cook 5 more minutes

Add 4 small tomatoes, quartered
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 tsp coriander
1 tsp hot pepper flakes

Cook 20 minutes, stirring occasionally

Turn off heat and stir in 1 handful chopped basil

Serve over rice


PINEAPPLE LASSI

Mix equal parts plain yogurt and pineapple

Add 2 tbs sugar and 1 tsp cumin or cardamom for each cup yogurt


As you can see, this meal has a strong Indian influence. Try these recipes yourself and let me know what you think!