Cucumber salad PA Dutch style PA ダッチ風胡瓜サラダ

Many years ago when we discovered the American mini-cucumber, we were delighted since it is the closest thing to a Japanese cucumber we can get here. Before this, the only options were the standard American cucumber or the English cucumber. We really didn't like the standard American cucumber. It's much larger than the Japanese cucumber. It has a tough skin. It has more and larger seeds. It has somewhat mushy, watery flesh, and for us doesn't have much taste. So, as far as we were concerned, the available alternative was the English cucumber which I used until we discovered the mini-cuke. While it has more flavor than the standard American cucumber, the English cucumber still has, to a lesser extent, some of the characteristics we didn't like about the standard cucumber. It was better than the standard cucumber but not as good, to us, as the mini-cuke. The thing we like most about the mini-cuke besides its smaller size, thin skin, small seeds is its intense fresh cucumber taste.  Even now it is extremely difficult to get a Japanese style cucumber. Occasionally, if we are lucky, it is available at the Japanese grocery store. So for the most part I am using American mini-cukes to make "asazuke" 浅漬け and "sunomono" 酢の物 with good results. One day we realized we had an excess of cucumbers in the fridge so, out of the blue, my wife blurted, "Its summer. We have a lot of cucumbers.  Let's make Pennsylvania Dutch style cucumber salad like I used to eat summers growing up in rural Pennsylvania." So I was set to slicing Vidalia onion and American mini-cukes. After consulting her "historic"  PA Dutch cookbooks my wife made the dressing. This was quite good. 

Ingredients:
5 mini-cukes
1 medium sized Vidalia onion
3 Tbs. dill weed

For the dressing: (shown in picture below)
1/4 cup sour cream
1/4 cup Greek yogurt
1/4 cup Mayonnaise
2 Tbs. sushi vinegar (Yes. I know the Pa. Dutch did not have sushi vinegar…but we did.)
1 Tbs. Worcestershire sauce
1/4 tsp. sugar
1/2 tsp. salt

Directions:
Thinly slice the cucumber and onions. For the onion cover with several pinches of salt, knead it, let stand for several minutes to draw out moisture. Squeeze out additional moisture. Rinse under water to wash off the salt and squeeze it again. For the cucumber; cover with several pinches of salt, using less than for the onion. Repeat the steps used for the onion, but because I used less salt I did not need to rinse it. Add all the ingredients together for the dressing. Add the dressing to the onion, cucumber mixture. Add the dill and mix. (See picture below).

This was a very nostalgic taste of summer for my wife. You can't go wrong with a cream based dressing on fresh veggies. The overall taste of this salad is very refreshing and perfect for a hot humid summer day. The day we made this salad my wife had also made a chicken curry. They were both done at about the same time so we decided to taste the products of our (her) labor. We had a small bowl of each and were very surprised to find that the cucumber salad went perfectly with the curry. Then it dawned on us; this was the Pa. Dutch equivalent of Indian cucumber yogurt salad i.e. raita a customary side dish for curry. No wonder they went so well together. 

Spare ribs cooked in Instant pot with home-made BBQ sauce バーベキューソース豚スペアリブ

 This was the second version of pork spare ribs we made using Instant Pot. I asked my wife to come up with the BBQ sauce. We looked at a few Instant Pot rib recipes. Most of them start with dry rubs and add apple juice/vinegar in the bottom of the Instant  Pot and place the ribs on the trivet and pressure cook. After that, smear the BBQ sauce and grill it for a few minutes. My wife said, she does not like charred and blackened BBQ sauce on the surface. She remembered a BBQ sauce based on a recipe from Joy of Cooking that she used to make years ago. So we looked up the recipe and made her version based on the notes she wrote many years ago on a post-it note she stuck in the book next to the recipe. This was more traditional flavors but it is also very good. The meat came off the bone very easily.

First my wife made the BBQ sauce:

Ingredients:
One medium onion, coarsely chopped

1 cup ketchup

2 Tbs. Vinegar (we used sushi vinegar)

1 Tbs. Worcestershire sauce

1/4 cup lemon juice

2 Tbs. Brown sugar

1/2 tsp. Salt

1/4 tsp. Paprika

1/4 tsp. Pepper

1 Tbs. Mustard

Directions:
For Sauce:
Sauté and caramelize the onion in olive oil. Add the ketchup and cook until it caramelizes and darkens (Maillard reaction). Add the rest of the ingredients and simmer for about 20 minutes.

For cooking ribs in the Instant Pot.

Ingredients:
4-5 pork spare ribs
onion and garlic powder
Salt and pepper
Olive oil
the BBQ sauce made above
Water

Directions:
Rub the ribs with onion and garlic powders, salt and black pepper
Using the sauté function, heat the Instant Pot and when the oil is simmering, add ribs and brown all four sides, add the BBQ sauce and water so that the ribs are just submerged.
Choose manual, pressure cook to high-pressure and 35 minutes
Let it naturally de-pressurize and remove the lid
Using the sauté function, reduce the sauce for 15-20 minutes or until thick.

This is relatively easy to prepare without additional grilling in the oven. The meat fell off from the bone and the BBQ sauce was sweet, sour, and  tomato-y but not dry or crusty. We are quite satisfied with this.

Spareribs cooked in Instant pot, Chinese style 中華風豚のスペアリブ

 At the beginning of the COVID pandemic, many workers at the major meat packing plants came down sick and some of the plants had to shut down leading to concerns about an impending meat shortage. So, we stocked up on meat, buying and freezing, some cuts we usually don’t get but were available at the time. My wife (a.k.a. Freezer inventory control officer for the household) informed me that we have frozen pork spareribs from that period dated April 2020 which were not getting any younger. With no impending meat shortages in sight, it was with some relief that at least that part of the epidemic was over, we decided it was time to reduce our “Covid stockpile”. The ribs turned out to be quite meaty. Some pieces contained 2 ribs (country style?). In any case, we decided to cook these in the Instant Pot rather than in the oven. The way the ribs were cut, made it possible for me to easily divide the ribs into shorter pieces.  We decided to make two different kinds of spareribs: one with BBQ sauce and the other in Chinese style. This worked well due to the capacity of the Instant Pot. The latter recipe based on what we saw on YouTube, but I had to modify it, as usual, due to the lack of some ingredients. In any case, the picture below shows the final product. It was definitely “off-the-bone” tender and had a sweet and sour taste which was quite good.

Ingredients:
5 3-inch pork spareribs (#1), seasoned with onion powder, garlic powder, salt and black pepper
Vegetable oil for sautéing and searing the meat
(Herbs and aromatics, #2 below)
3 shallots finely minced
4 garlic gloves finely minced
1/2-inch ginger finely minced
one cinnamon stick
2 star anis
1/4 tsp red pepper flakes
(Seasoning liquid #3 below)
4 tbs soy sauce
2tbs brown sugar (I used mixture of dark molasses and sugar)
2tbs oyster sauce
2tbs red miso (instead of hoisin sauce* since I did not have one)
1 cup sake
2 tbs rice vinegar

*I usually have hoisin sauce, but I do not use it often. I must have thrown out the opened one which I kept in the fridge some time ago. Red miso appears to work in the recipe.

Directions:
Using  the “sauté” function of the Instant Pot and a small amount of oil (wait until the oil gets hot), I browned the ribs (#1) in all 4 sides (despite our belief that browning of the meat in a stew is not needed).
Take out the meat and add a bit more vegetable oil and bloom the spices (#2) add the aromatic vegetables (#2) and sauté for several minutes.
Add back the ribs and add the liquid seasonings (#3)
Add 1/2 cup water and pressure cook at high-pressure for 35 minutes with natural de-pressurizing.
Remove the lid after de-pressurized and turn on “sauté” function and let it reduce for 20 minutes or until the sauce thickens.
We tasted a finished rib. (The result after the tasting shown in #4. As you can see it was so good not much was left for the picture after our “tasting”.) The meat easily came off the bone.

This is a good sparerib in oriental/Chinese style. The meat is very tender and falls off the bone easily. With sweet and salty flavor with anis and cinnamon flavors are very nice. I was afraid that the seasoning may become too salty, but it was just fine. Using the Instant Pot made the entire process easy.

Cheesy Lebanon Bologna bites チーズとレバノンボロニャ ミニマッフィン（バイツ）

 Some time ago, my wife made some small muffin/bites with cheese and Lebanon Bologna which is the perfect small appetizer with wine. We kept them frozen and she served the last two. She wanted to make some more and we naturally assumed we could find the recipe in our blog but after some searching, we could not find it. So, we concluded we must not have posted it. We looked for the original recipe and had difficult time but finally my wife found the print-out of the recipe. The original recipe came from King Arthur Flour web site and called “Cheesy Pepperoni bites”. The original recipe calls for “Pizza flavor seasoning ” to make it taste like pepperoni pizza, I suppose. As usual she took the recipe as “advisory” and made some changes mostly based on what ingredients we had available. So she used Lebanon Bologna (she keeps some on hand frozen) instead of pepperoni, added chopped fresh chives and omitted the pizza seasoning (since we didn’t have it).

I ask my wife to take over.

Ingredients
1 1/2 cups (180g) AP flour
1/4 cup (28g) Cheddar Cheese Powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57g) butter, cut in pats
1/2 cup (50g) Lebanon Bologna (or pepperoni, diced) (#1)
1 cup (113g) sharp cheddar cheese, shredded
1/4 cup (14g) sliced chives (or scallions) (#1)
3/4 cup (170g) milk

Directions:
Preheat the oven to 425°F. Lightly grease a bite-sized tart pan; a mini muffin pan, or a baking sheet. If using the pop-up tart pan, have an ungreased baking sheet available to use as a base.

In a medium-sized mixing bowl, combine the flour, cheese powder, baking powder, salt.
Add the butter, working it in until the mixture is crumbly.
Add the Lebanon bologna, shredded cheese, and scallions, mixing to distribute (#2 above).
Add the milk, mixing just until everything is evenly moistened.
Scoop the dough by the level tablespoonful (second smallest ice cream scoop we have)  into the mini-muffin pan. 

Place the mini muffin pan onto a baking sheet to catch any drips.
Bake the biscuits till they're a medium to deep golden brown, 10 to 14 minutes.
Remove the biscuits from the oven, and cool briefly on a rack. Use a table knife to pop the bottom of the pan off the biscuits

I am sure pepperoni works well in this but Lebanon Bologna’s smoky and sweet flavors also work well. It is very cheesy with cheddar flavor which may be due to the addition of  “Better cheddar cheese powder” from King Athur. 

Basil cake bread バジルブレッド

My wife came up this as a variation on Mint cake. We have a forest of basil on the kitchen window sill and we are hard pressed to keep up with its production. After making a batch of mint cake my wife looked at the basil forest and thought, ‘if we can make a cake using mint how ‘bout a cake made with basil?’ This is how Basil cake came to be. 

The basil cake as shown below (sans icing) tastes very good and we were quite satisfied to eat most if it this way. 

Then my wife came up with the idea of making an icing of goat and cream cheese. This is very good too. (The icing is optional). 

Ingredients:
one 5.5 oz package of baby spinach cooked (about 1 cup when cooked and moisture drained off)
1 1/2 to 2 cups raw basil (packed)
3 eggs
1 tsp. vanilla
3/4 cup olive oil
2 cups flour
1 1/2 cups sugar
3 tsp. baking powder
1/2 tsp. salt


Icing (Optional)
4 oz of cream cheese
4 oz of goat cheese

Directions:
Sift together the flour, sugar, baking powder and salt in a bowl and then set aside. Put the spinach, basil, eggs, and vanilla, in a blender and puree. Then with the blender on a slow speed add the olive oil to make an emulsion. Add the vanilla and mix in. Add the spinach/mint mixture to the flour. Put into a greased 6" x 10" inch baking pan that has been lined with parchment paper (to made it easier to get the cake out of the pan when it is done.) Bake at 350 degrees for 25 to 30 minutes or until a tooth pick comes out clean.

For the icing. Put the two cheeses in a stand mixer bowel. Using a paddle, cream the two cheeses together. Split a piece of the basil cake in half and spread on the cheese blend

This was a very good innovative cake/bread. It has a nice moist texture. The main thing, however, is the rich robust flavor the basil brings to the show. It “sings” a note of almost meat-like umami savoriness which contrasts well with the overall slight sweetness of the cake. (I wondered if this is because when I taste basil it is generally in association with a meat rather than a sweet dish?) 

The cake tastes very good just “as-is” and after contentedly eating half of it that way my wife came up with the idea of making an icing out of cream cheese and goat cheese whipped together. A sweet icing such as the one used for mint cake would not have gone well with the robust flavor of the basil but this alternative really works because it is some what savory. Whatever, this is a great and surprising way to gain some constructive control over the basil forest. 

Apple tassie (mini pie) ミニアップルパイ

This is another version of the mini pie called “tassie”. This time my wife made it with apples so it is a mini apple pie. As with the “buttermilk mini pie”, this is a small dessert which is perfect for us. It is traditional apple and cinnamon flavors.

As usual, I will ask my wife to take over.

Ingredients: (makes 24)
For the crust
8 tablespoons (4 ounces/120 grams) unsalted butter, softened, but still cool to the touch
3 ounces (80 grams) cream cheese, softened, but still cool to the touch
1 cup plus 2 tablespoon (140 grams) all-purpose flour

For the topping:
1/2 cup (62.g) AP flour
6 Tbs. brown sugar (1/4 cup + 2 Tbs.)
1/4 tsp. salt
4 Tbs. (60 g) butter

For the filling:
12 oz. (300 g) apple grated
1/2 cup (110 g) brown sugar
2 Tbs. (30 g) melted butter
2 Tbs. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt

Directions:To make the crust: In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.

Cut the cold dough into 24 equal pieces, (I did this by dividing the total weight of the dough by 24 to get the gram weight of each piece. That way they would at least be somewhat equal). Using your fingers, evenly press each piece into the bottom and up the sides of the 24 mini muffin cups, making sure there are no holes. (This part was a bit tricky I found the best way was to make a small ball out of the dough, put it in the cup then using my thumb push down on the center of the ball forcing a depression in the center and the displaced dough up the sides of the cup.) There is enough butter in the recipe that the papers were not necessary. Refrigerate uncovered, while making the filling.

To make the topping:
Mix all the ingredients together using your fingers until they form small pea sized clumps. Set aside

To make the filling:
Grate the apple using the large holes of a grater. Add all the other ingredients mixing to distribute them evenly. Add about a tablespoon of the filling to each dough cup filling them about 3/4 full. (I used the smallest ice cream scoop to fill the cups about 3/4 full.) Top each cup with the topping.

Bake in a 350 degree oven for about 15 to 20 minutes until the crumble and crust are golden brown. Cool completely before removing from the pan.

These are wonderful little pies. Just the right amount for a sweet mouthful after a meal. Just perfect for us. The filling became almost like a thick jam which went very nicely with the crunch of the topping.

Cheese curd with Indian spices and yogurt

 This is from my wife’s new Indian cookbook called “Thali” by Maunika Gowardhan. Since my wife made cheese curd (paneer) to use up milk approaching its expiration date, she decide to try this recipe. It is called “Achari Paneer Tikka” but as usual, some of the ingredients were not available such as nigella seeds and particularly “gravy and oil” from “store-bought Indian green chili pickles”. We couldn’t even imagine how this should taste so we improvised using the pickling liquid from a jar of capers. We have no idea how this may have changed the end product but it clearly didn’t “hurt” it. Also we pan fried the paneer rather than grilling it. It came out rather nicely (below) with a brown crust.

Ingredients: (#1 below)

Paneer cut into inch size pieces (#2) below
2 garlic cloves roughly chopped

1 inch ginger root  roughly chopped

1 Tbs. coriander seeds

5 Tbs. greek yogurt

1 tsp. ground turmeric

1/2 tsp. garam masala

2 tsp. of pickling liquid from a jar of capers

salt to taste

Directions:

Blend the garlic and ginger in a small blender to make a smooth paste. (We used garlic and ginger paste from a tube.) Mix the garlic ginger and other spices into the greek yogurt (#3). Add the paneer cubes and coat them in the marinade (#4). Let them marinate for a least an hour. 

To cook: put a little oil in a frying pan. Add the paneer and marinade. Cook the pieces, turning them occasionally until the pieces get browned on the surface. 

This was a good variation on just plain paneer. The pieces had a nice crunchy, spicy crust and were soft inside. The flavor got even better over time with the pieces stored in the refridgerator. They toasted up well in the toaster oven and the crust got crispy again.