Savory breakfast bread pudding 朝ご飯ブレッドプディング

For some time, my wife has been into breakfast and Indian-style cooking. She is always on the look-out for new recipes for weekend breakfasts and I am the beneficiary. This is a savory breakfast bread pudding. My wife found it in, of all things, a mail-order catalogue for “kitchy” home furnishings. I suspect my wife was attracted to it because the recipe called for dry seasoned croutons--she used Pepperidge farm herb seasoned stuffing. I have to mention she loves this bread stuffing (as at Thanksgiving and Christmas) and according to her what better excuse could she have for introducing bread stuffing flavors to breakfast.

This is the final product. Nicely puffed up and surface is golden brown.



The inside is moist and bready.



Ingredients: 2 cups of dry seasoned croutons, 4 oz. grated cheese (parmesan), 4 eggs, 1 tsp. mustard, 2 cups milk, 1/2 tsp salt, 1/4 tsp. pepper.

Blend eggs, mustard, milk, salt and pepper set aside. Divide dried croutons into 4 large single serving ramekins. Sprinkle the cheese on top of the croutons. Add the egg mixture. Cook in a 350 degree oven for about 30-45 minutes or until the eggs are set.



After baking it more than doubled in volume and nicely puffed up.

The combination of eggs, spiced bread and parmesan cheese cannot go wrong. Although the flavor of parmesan was not as prominent as we expected, this is a nice breakfast. Later, we served this as a drinking snack. My wife managed to "unmold" the pudding and served it as a little loaf after heating it up in the microwave. She served it with a dipping sauce made of a combination catsup and surachi hot sauce. This gave it a nice zing. Overall it was a very satisfying dish either for breakfast or as a snack.

Three "Otoshi" appetizers お通し３品

Ok, this is a sort of padding post. These were three small snacks I made on a weekday evening, using some left overs from our March birthday party. Since I forgot to take a picture of the asparagus with tofu dressing from Tako Grill, this is a good chance to show how this dish looked since I used some of it here. Of course, the idea of multiple small "Otoshi" came from "Suiko" 酔香 and "Shuhai" 酒杯.

From left to right; asparagus with tofu dressing アスパラの白和え, potato salad with rakkyo and pickled myouga ラッキョウと冥加いりポテトサラダ, chicken salad* チキンサラダ.

Here is the close up of asparagus with tofu dressing. For this presentation, I further sliced the asparagus pieces on a slant and also added drops of light colored soy sauce to add a bit more saltiness appropriate for a drinking snack.

You cannot see well but there are sliced home-made pickled myouga (this was the last batch from the last year’s harvest) and picked Japanese cocktail onion or "rakkyo".

* I did not take a picture of  the "chicken salad". I just used breast meat from a leftover Weber hot smoked chicken which I shredded in small strands by hand and dressed with mayonnaise, Dijon mustard, lemon juice with finely chopped  celery.
For a week day evening, this was a rather stupendous "otoshi" drinking snack—if I do say so myself.

We opened Havens Spring Mountain Cabernet Sauvignon 2010. This has a rather classic Napa Cab profile of nice black fruits and tons of vanilla upfront. These three "otoshi" are rather neutral and go well with either sake or wine and certainly went well with this California Cab.

Pork and lamb curry with coconut milk インド風ポークとラムのココナツカレー

This recipe is again based on the book (Madhur Jaffrey’s “Quick & Easy Indian Cooking”). Again my wife took liberties with the basic recipe. She used lamb shoulder but because we had some left over pork loin she added that as well.


Ingredients:
12 Fresh curry leaves or 3 bay leaves (I only had dried curry leaves so I used about 6 of them.)
1/2 tsp cinnamon
1/2 tsp. cardamom
1/4 tsp cloves
2 chopped onions
3 potatoes peeled and chopped into cubes
3 carrots chopped into pennies
1/4 turmeric
1Tbs coriander
1/2 tsp cayenne pepper
2 jalapeno chiles
1 1/4 tsp salt
14 oz can of coconut milk.
about 1 lb. of lamb shoulder, and about 1/2 lb. of pork tenderloin

put 3 tbs of olive oil in the pan and add the curry leaves, cinnamon, cardamom, and let the spices bloom in the hot oil. Add the onion and sauté until they become translucent. Then add the rest of the ingredients and 1 cup of the coconut milk. Cover the pan and cook for about 70 minutes or until the meat is fork tender. Just before serving add the rest of the coconut milk and heat through.

We had this with spicy shredded carrot salad which was good match for this curry.

This was a good curry. The potatoes picked up the taste of the sauce. We found the coconut milk made the curry a bit sweet. The carrots also added to the sweetness. We probably prefer a curry with a yogurt base. The combination of lamb and pork added a nice complexity of flavor and texture.  Served with rice.

Party platters from Tako Grill タコグリルからのパーティープラター

On our last trip to Japan we, of course, visited my mother. We offered to take my mother and her two sisters (my aunts) out for lunch, but she said it was easier and more relaxing if we just stayed in and had the get-together at the house. My mother then produced a flyer she had just received from a chain sushi restaurant called "Kaisen-maru" 海鮮丸. Although she had not tried them before, she suggested that we order a sushi platter for our “aunts’ luncheon party. Just one phone call and a few hours later, a very polite and professional young man appeared at the front door with a large sushi platter and an order of chawanmushi 茶碗蒸し(still warm). (The choice of '”side” was miso soup or chawanmushi). He collected the money (a very reasonable price) and said "please leave the empty sushi-oke and bowls outside the front door when you finish". He added that he would come back later and collect them; which he did--they quietly disappeared soon after we put them out. The degree of service was just amazing (the sushi came in real "sushi-oke" 寿司桶 not a disposable plastic plate and the chawanmushi came in real porcelain bowls). My mother made miso soup using baby clams which happened to be one of my Aunt’s absolute favorite. The quality of sushi was pretty good considering it was a delivery from a chain sushi restaurant. We had a quite a feast and a very relaxing good time.

March is a busy birthday month for us with 3 to celebrate including our best friends. Using the Aunt’s party as a prototype my wife suggested we order a sushi platter from our Tako Grill for a “March Birthday” party. To “increase my enjoyment and relaxation” my wife forbade me from cooking for the occasion.  So we ordered a sushi platter from Tako Grill.

Since one of the guests was a vegetarian, I asked Mr Segawa of Tako Grill to include more vegetable rolls than usual.

It was very nicely presented and even the "gari" ginger was arranged like a yellow rose. California roll in the front and "kankyou" maki かんぴょう巻き (vegetarian)  in the back (above picture).

As you can see, sushi included tuna, yellow tail, flounder, eel, mackerel, salmon roe, California roll and few interesting vegetarian rolls. In addition to the sushi platter, we also asked Mr. Segawa to prepare Japanese-style appetizers.

The above is konnyaku dengaku (vegetarian) こんにゃくの田楽; the darker one are with peanuts sauce and the lighter ones (right) is more traditional miso sauce.

In the back, these are very nice and crispy chicken kara-age 鳥の唐揚げ, the front right are  pork and onion kushiage 串揚げ and the front left are grilled marinated cubed steak サイコロステーキの串焼き. Mr Segawa also gave us asparagus dressed in tofu dressing (vegetarian) アスパラの白和え, which I forgot to take a picture.

As a desert, my wife ordered a dozen cupcakes on the internet from Georgetown Cupcake for pick-up at the Bethesda store. I am not sure why cupcakes are so popular now-a-days but Georgetown cupcake appears to have started this trend. My wife said she has even seen a pink truck labeled Curb-side cupcakes selling cupcakes in downtown DC and people line up on the side walk to buy them. When we arrived at the store for pick-up, the line extended out of the store and half-way down the block. This was despite a very heavy rain.



Everything was wonderful. The chicken, pork and steak were flavorful—the chicken especially crispy. The vegetarian rolls were creative and plentiful. Even the non-vegetarians were satisfied.  We all had a wonderful time and was indeed the best birthday party ever.

Disclaimer: Although Tako Grill has its party platters including sushi, rolls, and appetizers, the platter shown here included some personal modifications Mr. Segawa made for us that may not be available on the usual menu.  

Indian-style Pork "Vindaloo" curry インド風マスタードポークカレー

Although I started cooking again, here is another installment of my wife's Indian-style dishes made while I was out of commission. This one is a bit spicier than her usual but we liked it very much. We garnished it with sautéed half tomato (skinned and seasoned with salt and pepper) and fresh young cilantro which we are growing on the window sill.

She made a few of her own modification; such as the addition of dry roasted mustard seeds and instead of using coconut milk as suggested in the original recipe, she substituted yogurt. This is not because we do not have an easy access to coconut milk but we like the taste of yogurt in this dish. Coconut milk, at least to our taste, adds a sweetness and distinctive "coconut" flavor (I am sure that must be the whole purpose of using coconuts milk). Besides, yogurt is a bit healthier (we hope).

The addition of cilantro leaves (not in the original recipe) really added to the flavor dimensions. My wife added a bit more yogurt to adjust the heat just before serving.


Ingredients:

• 2 Tbs. grainy (grey poupon) mustard
• 2 Tsp. mustard seeds
• 1 1/2 Tsp. ground cumin
• 1 1/2 tsp ground turmeric
• 1 Tsp. cayenne pepper
• 1 Tsp. salt
• 2 Tsp. sushi vinegar (the recipe calls for red wine vinegar but sushi vinegar is what we have on hand and I really like its mild taste in dishes.)
• 3 Tbs. vegetable oil
• 2 onions cut into half rings
• 2 cloves garlic finely cut
• 1 1/2 lb. pork shoulder cut into large cubes
• 1 cup Greek yogurt (the recipe calls for coconut milk but we find it makes the dish too sweet and besides we like to think the yogurt is better for us.)

Put the mustard seeds into a dry frying pan and roast until they turn a slight grey color and start popping. Remove from heat a set aside (#2 in the picture above). Mix the mustard, cumin, turmeric, pepper, salt, and sushi vinegar together in a little dish and set aside (#2). Put the oil in a pan and sauté the onions until they are translucent (#1) and add the garlic (#2) and continue for a few more minutes. Then add the mustard mixture (#2) letting the spices bloom in the hot pan. (they will start to stick to the bottom but don’t panic). Then add the mustard seeds. Turn down the heat and whisk in the yogurt taking up any of the spices that have stuck to the bottom of the pan. Once everything is incorporated add the meat (#3) and simmer for about 70 minutes or until the meat is fork tender (#4, we do not brown the meat since it does not add much in this type of curry dish).

This appears to be one of my husband’s favorite curries. He asks for it frequently. I thought it would bring him some comfort while his hand healed. This is a nicely assertive curry. The processed mustard fortified with the additional mustard seed and vinegar provides a pleasant contrast to cut the richness of the pork.

Grilled miso marinated yellowtail ハマチの味噌漬け焼き

This is a continuation of our weekend indulgence which started with enjoying our egg custard "chawanmushi". Since I ordered a fairly large amount of yellow tail or hamachi sashimi from Catalina I discovered that there is such a thing as too much good sashimi. I decided to make miso-marinated and grilled Hamachi from one of the fillets. As a accompaniment, I also made simmered daikon, baby red potato and carrot.



After marinading the piece of fish for 10 hours in the refrigerator, I grilled it over a charcoal fire. The surface was nicely charred but the meat was just cooked (I could have under cooked it a bit since this was originally for sashimi).



Initially, I planned to broil this inside in the toaster oven. At my wife's objection (saying even if the kitchen remained odor free, the toaster oven would smell like fish afterwards), however, we decided to cook it outside using a Weber grill and a charcoal fire. By the time I was ready to grill, it had started snowing (this was the start of a large late season nasty snow storm which resulted in significant accumulations by the next day). In any case, rather than placing the fish directly on the grill (risking its sticking and losing the crispy skin) I used two long metal skewers so that the fish filet was suspended over the fire and grill without touching anything. I cooked it less than 3-4 minutes on each side (about 7-8 inch above the hot charcoal fire).



Miso marinade: Since I was out of sweet "Saikyo" miso 西京味噌, I used regular miso (3 tbs), sugar (2 tbs) and mirin (just to loosen the mixture to the right consistency). I also added splashes of Yuzu juice (from the bottle).

I wrapped the hamachi filet in one layer of moistened cheese cloth and placed it in a Ziploc bag and spooned in the miso marinade. I massaged it to make sure all the sides of the fish fillet were covered with the miso. I pressed out any air and sealed the bag. I placed it in the refrigerator for 10 hours before cooking.



Of course, we also had tuna and hamachi sashimi. Since the "Premium" uni was a bit soft, I placed it in a tiny bowl garnished with nori and chopped perilla aojiso 青じそ and splashed on some Yuzu juice (from the bottle).



Everything was quite good. The simmered daikon was very soft and flavorful (I cooked it first in water with several raw rice grains for 30 minutes and then simmered it in kelp dashi seasoned with salt, light colored soy sauce and mirin for another 30 minutes). The grilled miso-marinated hamachi was moist with a lovely oiliness. The miso marinade added a nutty sweetness. We started with our house sake "Mu" 無 and switched to "Dassai 50" 獺祭５０. Both sakes were good but we still like "Mu" best.

Savory Japanese egg custard with eggs, eggs, and more eggs ウズラの卵，ウニ，イクラ、カマスの卵のせ茶碗蒸し

Finally my right hand is out of the cast. While the recovery is slow, the strength is coming back and I started cooking again. (my wife was more than happy to turn over the set of cooking knives and all that they entail). To celebrate the fact that I can once again hold a knife and cut sashimi, I ordered blue fine tuna, yellow tail (hamachi) sashimi, and uni from Catalina. In addition, we had some left over caviar from Fine Caviar. We decided to indulge and make a few dishes that would go well with sake. The first one was a Japanese savory (not sweet) egg custard (Chawanmushi 茶碗蒸し) which contained boiled quail eggs and was topped with salmon eggs and golden pike eggs (caviar) and uni.



The chawanmush was served at room temperature (so as not to “cook” the caviar) and garnished with chopped chive and my usual "real" wasabi.



I made the chawanmushi in the same way as before. I mixed 3 eggs (about 150ml) and 450ml of kelp dashi broth seasoned with light-colored soy sauce or usukuchi shoyu 薄口醤油, salt, and mirin みりん. I poured this through a fine-meshed strainer into individual small bowls. Since I was planning to top it with uni and salmon roe, I did not put in any meat or shrimp but just Ginko nuts (銀杏), (from a can), chopped scallion, and fresh shiitake mushroom (sliced) and boiled quail eggs (ウズラの卵, cut in half, from a can) as seen below.



The amount of egg mixture made 6 small containers (actually soba dipping cups). I steamed them rather slowly using an electric wok for 30 minutes until the custard was set. I removed them from the steamer covered them loosely with a paper towel, and let them cool to room temperature. Except for the two we planned to eat in a few hours, I covered the rest with plastic wrap and move them to the refrigerator for future enjoyment.



This is just a variation on the theme of chawanmushi. The uni was not one of the best (Catalina only had "Premium" but "Gold" is the best). Although the flavor of the uni was good, the consistency was much softer and it had slightly slimy texture. Nonetheless the dish was adequately decadent. It was very good. We mixed up all the eggs and the egg custard and enjoyed the symphony of eggs.