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Family-Style Meals at the Hali'imaile General Store

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Written by Peggy Fallon   
Monday, 29 June 2009

Photography by Laurie Smith
'Planning a stay-cation this summer? Even when dining in your own backyard, there's no excuse for serving the same boring meals. This eclectic collection of family-friendly recipes just may be enough to transform your cement patio into a lush island paradise. Well, at least as far as your mouth is concerned.

Author-chef Beverly Gannon certainly has the credentials. In addition to running two very successful restaurants on Maui-The Hali'imaile General Store and Joe's in Wailea-she is a founding member and ardent supporter of the Hawai'i Regional Cuisine movement. Gannon also serves as the Executive Chef for Hawaiian Airlines and oversees Celebrations Catering. But with all her expertise in fancy foods, her first love is serving hearty meals to members of her family-both actual and extended.

A previous volume helped readers recreate the elegant meals served at The Hali'imaile General Store, but this book covers the subject closest to the author's heart: dishes scaled for family-style brunches, lunches, and suppers for 6 or more. Plenty of lush photographs add to its appeal.

Photography by Laurie Smith
Just as our home meals are a conglomeration of dishes accumulated over our lifetimes, so are the author's; Gannon just has a more interesting collection than most of us. Her recipes are a glorious jumble of deliciousness, influenced by the cuisines of Asia, the Pacific, and the Hawaiian Islands…with a healthy dose of family favorites from her Texas childhood tossed in for good measure.

I'd be hard-pressed to name another single cookbook that includes such diverse selections as Hali'imaile Really Sticky Buns; Mexican Chicken Enchilada Casserole; Dynamite Salmon with Coconut Curry, Baby Bok Choy and Jasmine Rice; Braised Lamb Shanks with Goat Cheese Grits; Shiitake Mushroom Bread Pudding; Vanilla Crêpes with Caramelized Bananas and Tropical Fruit Salsa; and her family's favorite Noodle Kugel. What ties them all together is the author's love of big flavors and the generous spirit with which they are served.

So the next time a warm summer breeze wafts through your patio, make yourself a fancy umbrella drink, crank up the volume on that old Don Ho album, and wiggle your toes in the sandbox-soon you will realize it's time for some fine family meals, Hawaiian-style.

Corn, Edamame, and Jicama Slaw

Reprinted from Family-Style Meals at the Hali'imaile General Store by Beverly Gannon with Joan Namkoong. Photography by Laurie Smith. Copyright © 2009. Ten Speed Press, Berkeley, CA.

Growing up in Texas, Mexican food was everywhere. Once I fell in love with it, I loved-and still love-to cook it. I love each element in this dish-the jicama, mint, sweet corn, and edamame, and together they're terrific. In the summer when corn is the sweetest, it can be rubbed with the olive oil and cooked on the grill, cooled, and then taken off the cob. Add the lime juice to the bowl of warm corn kernels and then cool.

  • 2 ears fresh corn
  • 1 tablespoon olive oil
  • 1/2 cup cooked and shelled edamame (green soybeans)
  • 2 tablespoons, plus 2 teaspoons freshly squeezed lime juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon ground cumin
  • Zest of 1 lime
  • 2 pounds jicama, peeled and julienned to a medium width
  • 2 cups thinly shredded Chinese cabbage
  • 1 tablespoon coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped fresh mint
  • Salt
  • Freshly ground white pepper
  • Mint sprigs, for garnish

1. With a knife, remove the corn kernels from the cob; you should have 1 cup of corn kernels.

2. In a sauté pan over high heat, add the olive oil and heat for 1 minute. Add the corn kernels and sauté for one minute. Add the edamame and sauté for one minute. Add one tablespoon of the lime juice, stir, and remove from the heat. Transfer the corn and edamame into a strainer over a bowl and set aside to drain and cool.

3. In a mixing bowl, whisk together the mayonnaise, sour cream, cumin, lime zest, and the remaining 1 tablespoon plus 2 teaspoons of lime juice.

4. In a large mixing bowl, toss together the jicama, cabbage, cilantro, and mint. Add the mayonnaise mixture and blend well. Add the corn and edamame and mix well. Season with salt and pepper. Garnish with sprigs of fresh mint to serve.

Serves 6

Kona Mud Pie

Reprinted from Family-Style Meals at the Hali'imaile General Store by Beverly Gannon with Joan Namkoong. Photography by Laurie Smith. Copyright © 2009. Ten Speed Press, Berkeley, CA.

When I first moved to Hawai'i, I had a mud pie at the Chart House in Honolulu and loved it. This is my version of it: a chocolaty crust, brownies, and coffee ice cream, and then I top it with hot fudge sauce. The best thing is that you can make this dessert, keep it in the freezer, and have dessert for a few days. That is, of course, if it doesn't get eaten the first night!


  • 1/4 cup butter
  • 2 ounces semisweet chocolate chips
  • 2 eggs
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup diced macadamia nuts     

Pie Crust

  • 2 cups Oreo cookie crumbs, about
  • 12 cookies
  • 1/4 cup butter, melted

1/2 gallon coffee ice cream
Hot fudge or caramel sauce, for garnish
Whipped cream, for garnish

1. Preheat the oven to 325 degrees F.

2. Grease and flour a 9 by 9-inch cake pan.

3. To prepare the brownies, in a microwavable bowl, melt the butter. Stir in the chocolate to melt the morsels and blend together.

4. In a large mixing bowl, using an electric mixer, beat the eggs, sugar, and vanilla for 1 minute, or until well blended. Add the melted chocolate and beat until the chocolate is incorporated. Mix in the flour and salt until well blended. With a rubber spatula, fold in the macadamia nuts. Pour the mixture into the pan and bake for 25 to 30 minutes.

5. Remove the brownies from the oven; keep the oven on. Cool the brownies, then cut them into 1/2-inch squares and set aside.

6. To prepare the crust, in a medium bowl, mix the Oreo crumbs and butter. Press the mixture into the bottom of a 10-inch springform pan. Bake for 7 minutes. Remove from the oven. Cool, then place the crust in the freezer until frozen.

7. To make the filling, cut the ice cream into small chunks. (This will help prevent straining the mixer.) In a large mixing bowl, using an electric mixer with a paddle attachment, add half of the coffee ice cream chunks and turn the mixer on. Mix for 1 minute, then add the rest of the chunks slowly. Continue to mix until the ice cream is smooth.

8. Using a rubber spatula, fold the brownie chunks into the ice cream, being careful not to smash up the brownies. Pour the ice cream mixture into the Oreo crust, smoothing the top. Return the pan to the freezer and freeze overnight.

9. To serve, release the sides of the springform pan and transfer the pie to a serving plate. Cut the pie into wedges and serve with hot fudge or caramel sauce, and whipped cream.

Makes 1 (10-inch) pie

About Family-Style Meals at the Hali'imaile General Store

Image On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations--where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes.

Available from

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.


Last Updated ( Sunday, 21 June 2009 )
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