Cheese pocket チーズポケット

My wife is now into making food pockets using pie crusts filled with various stuffings. This one is a wonderful appetizer that goes perfectly with wine. She used a store bought refrigerated piecrust (3rd picture, #8) which came out very nicely golden and flakey.



I did not do a good job of taking a picture of the cheese stuffing.



She used the gadget (#1) to make the pockets. For the apple pie, she used one of the largest. For this cheese stuffing, she used a medium size. She first rolled out the pie crust (#2) on the large cutting board but did not further roll it out thin (based on the previous experience. Thin crust tended to crack while baking).

Cheese stuffing: This is a mixture of cheeses;
7 1/2 oz Ricotta cheese
1 egg (She used a fork to beat the egg and used approximately 1/2 in the cheese mixture and the rest as an egg wash to seal the pie dough. you could use the yolk in the cheese mixture and the white for the egg wash.)
1/4 cup Parmesan cheese

1/2 cup Feta cheese
1/4 cup smoked mozzarella cheese
One small onion finely diced and caramelized
1/8 cup parsley finely chopped
1/4 tsp. salt
1/2 tsp red pepper flakes


Basically just mix all the ingredients until homogenized and blended.




The bottom of the mold is a cutter, so she cut out the perfect round of the pie crust and stuffed it with the cheese mixture using a small ice cream scoop (#3). She brushed the perimeter of the crust with egg water (one beaten egg and 2 tbs of water) (#4 and 5) then closed and pressed (#6) producing a perfect filled pocket (#7).  The secret is not to overfill (which she did several times; its hard not to because you want to pack as much of the goodness of the filling into the pocket as possible). She cooked them on a cookie sheet in a 400 degree oven for 15 to 20 minutes or until the crust turned a golden brown.

This made a very nice savory cheesy appetizer encased in a buttery flakey crust as a starter with red wine. All the cheeses make a complex flavor with a slight zing from the pepper flakes. The caramelized onions really add to the dish. This is a great and elegant appetizer for guests. It’s very hard to eat just one.  The leftovers heat up nicely in the toaster oven.

Apple pie アップルパイ

My wife found a gadget to make "pockets" in one of the catalogs as well as an accompanying cookbook and bought them. She immediately went into action to make apple pie.
She made it two ways. First she used store bought puff pastry (frozen) shown directly below.



She even put a small decoration on the top.



The crust puffed up nicely slightly squeezing the apple stuffing.

Secondly she used refrigerated pre-made pie crust. The recipe suggests either type of pie crust. The one made with pre-made pie crust is shown below.



She rolled out the pie crust rather thinly and cut out the rounds using the back of the gadget which is a cutter. She then sealed in the stuffing using an egg wash.



The below are the cut surfaces, this time, the crust and stuffing is in a good ratio or maybe the crust could have been a bit thicker.



These are very nice small individual apple pies. I asked my wife to provide the recipe below.


I used the same filling for both types of pie. The only difference was the crust.

3 apples peeled, cored and chopped in a food processor
2 tbs of sugar
1 tbs. flour
1/2 tsp cinnamon
1/4 cup walnuts, toasted, brown skins rubbed off, and chopped.
Raisins (I didn’t use them but they would be good)

Mix the sugar, flour and cinnamon together.  Sprinkle over the apples mixture and blend in. (the flour soaks up any juices from the apples and makes a lovely “sauce”). Add the walnuts. Stir. Using a small ice cream scoop add the apple mixture to the crust, fold over and seal with the egg wash. Cook according to the instructions for the pie crust. I used 400 degree oven for about 15-20 minutes until the crust was golden brown.

These were great. The apples were flavorful and the walnuts added interesting texture to the filling. Both types of crust were buttery and flaky.  I froze the ones made with pie crust and they heat up well in the toaster oven. (The ones made with puff pastry didn’t last long enough to be frozen). Chopping up the apples meant that the filling was fully cooked in the short time it takes for the crusts to turn golden. These would make a very elegant dessert for guests.

Mac and Cheese version 2 マック アンド チーズ 第二弾

This is a variation on "Mac and Cheese". I saw this recipe in the NY times and mentioned it to my wife which was a mistake. Being a devotee of mac and cheese, she immediately wanted me to make it. The amount of cheese included in this recipe is a bit intimidating (a lot) but un-cooked macaroni goes in with the sauce and then the whole thing is baked, which makes it much easier to cook than my variation of mac and cheese.

The picture below shows what it looks like when it came out of the oven (this is a 7 inch diameter rather deep baking dish).



It is very cheesy but not as creamy as we expected. We may have over cooked it a bit, or maybe it needed some more milk.



This is very good but my original Mac and Cheese may be better (and probably less deadly). But adjusting the cooking time and amount of milk, this may really work. The recipe below is just replicated from the original recipe in the NY times. This is just for our record, please refer to the original for details and accuracy.

Ingredients:
Butter 2 tbs
Cottage cheese 1 cup
Milk 2 cups (or maybe more to achieve the desired texture)
Dry mustard 1 tsp
Cayenne pepper a pinch
Nutmeg, freshly grated a pinch
Salt 1/2 tsp
Black pepper, freshly ground 1/4 tsp
Sharp Cheddar Cheese 1lb (set aside 1/4 cup for the topping).
Elbow pasta, dry, 1/2 lb

Preheat the oven to 375F. Using half of the butter, butter the baking dish (the original recipe called for a 9 inch diameter, ours was a bit smaller and deeper but we had to put the overflow into another smaller ramekin).

Puree the cottage cheese, mustard, cayenne, nutmeg, salt, black pepper and milk in a blender. Mix the pureed milk-cheese mixture to the grated cheddar cheese and then mix in uncooked dry elbow pasta.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Uncover, stir, top it with the reaming cheese, dot with the 1tbs of butter (at this point, the mixture is still very liquid) and bake another 15 minutes. Let it stand for 15 minutes before serving.

This is very easy to prepare and really cheesy but was not as creamy as we expected. Also the leftovers solidified into an almost solid block of cheesy pasta that we had to slice with a knife. We also had to add a lot of milk to reheat the block we sliced to have it separate into its component parts. Not bad for a quick mac and cheese fix.

Carpaccio of octopus タコのカルパチオ

Having bought a 2 lb whole boiled and frozen octopus (which is a small octopus) from Fish-For-Sushi in preparation for the New Year,  I had to make some effort to finish it before it went bad. We had dinner guests a few days before new year. Although they were not known to enjoy an octopus, I decided to take a chance and serve Carpaccio of octopus.




When I made salmon gravlax,  I bought navel oranges which turned out to be very sweet and juicy—the best oranges we have had for some time. So I decided to use the orange fruit as well as a bit of it's juice.

Ingredients (for 4 servings):
Sweet onion: one medium, thinly sliced in rings using a Japanese Mandoline (Benriner)
Boiled octopus legs: 2 thinly sliced on bias.
Navel orange: one large, fruit separated from membrane and cut into small chunks
Watercress: remove thick stalks

Olive oil: Good fruity extra-virgin olive oil
Balsamic vinegar: Aged sweet syrupy one
Salt and pepper (I used smoked sea salt).

In a small serving dish, I freshly cracked some smoked sea salt. Then, I drizzled on lines of olive oil. I repeated the process this time with balsamic vinegar which I drizzled in lines perpendicular to the ones I made with the olive oil to form an olive oil, balsamic vinegar grid on the plate. I then scattered thinly sliced onion. I placed the slices of the octopus to cover the entire center portion of the plate. I added the orange chunks, more slices of onion, and then the watercress. I drizzled lines of olive oil and balsamic vinegar on the top, and sprinkled on the juice of the orange, salt and pepper.

This was a great hit. Our guests had never had octopus before. They guessed that the octopus was a “protein” but did not know what it was. We had this with champagne.

Grilled cheese Mochi rice cake 焼きチーズ餅

As a Japanese, I have to have mochi rice cakes 餅 on the new year. But, as is the case with many modern families in Japan, we only eat a small portion of the mochi we buy for the holiday. It is a “must have” for the Ozouni お雑煮 New Year's soup and we used it several times in oden おでん but we have mochi leftover even though we bought a smallest package (containing 10-15 mochi squares wrapped individually).

As a result, many Japanese on-line cooking sites have recipes for left over mochi. This recipe for grilled cheese mochi looked really interesting and I decided to make it for lunch. The great idea of this recipe is that, on one side, the cheese is melted and browned and on the other side, slightly melted, thus, you can enjoy two different cheeses.



To make this, I started cooking the mochi in a frying pan with a small amount of olive oil on low flame turning several times (for about 5 minutes) until the mochi soften and puff up slightly. I put the cheese slices on top (I used applewood smoked mozzarella cheese). When the cheese softened, I flipped the mochi over and placed another slice of cheese on the other side (now on the top). I let it cook until the bottom layer of the cheese melted, spread out a little and started browning. At the very end, I added a tiny amount of soy sauce. I placed the grilled cheese mochi on a small sheet of nori dried seaweed (above picture). When we made this the second time and I served it on a much larger nori sheet.



Since we had the leftover from new year's dishes, I also served some.



From left, daikon namasu garnished with ikura salmon roe, thinly sliced boiled octopus, kimpira burdock root, simmered Kabocha pumpkin, kelp salmon roll and New Year's omelet roll.

The combination of browned and soft cheeses, starch, soy sauce and nori cannot go wrong. This is a wonderful recipe and we will be consuming more mochi than ever this year. .