"Super secret" pumpkin bread 秘密のパンプキンブレッド

This "super secret" pumpkin bread recipe was graciously given to us by one of our friends. Since Halloween is coming and we just took out the pumpkin decorations, it was appropriate to make this bread. 

This is indeed a great bread.

The original recipe given was said to make 6 loaves in 8 ½ x 4 ½ x 3 inch loaf pans so we halved the recipe. Our loaf pans must have been larger and made 2 loaves. The below (indented and in italic) is the original recipe.

Ingredients:

5 cups AP flour, 4 ½ cups sugar,1 tablespoon baking soda,2 teaspoons salt, 2 teaspoons ground cinnamon,*2 teaspoons ground nutmeg*, 1 teaspoon pumpkin pie spice*, 1 ½ cups vegetable oil,1 cup water, 6 XL eggs, two 15-ounce cans pumpkin,1 regular size package of chopped walnuts (2 cups or so).

The picture below is half of the above amounts. Since we did not have store bought "Pumpkin pie spices" we made it by mixing cinnamon 1/2 tsp, ginger powder 1/4 tsp, nutmeg 1/8 tsp, allspice 1/8p which makes 1 tsp of pumpkin pie spices (see right upper image, we used half of what was shown). Also we roasted walnuts before chopping.

Note:  The spices are all measured as heaping.  Don’t heap if you don’t like extra spicy but I think it makes a nicer loaf.  This recipe is my tweaked version, which has extra pumpkin, therefore extra spices.  It makes six loaves.  I get the little foil pans and spray with butter flavor Pam.  You can also get the mini loaf pans and make mini loaves.  Just check frequently when baking.  I’ve never had trouble getting a loaf out.  For freezing, wrap loaf in plastic and then in foil.  Can stay in the freezer FOREVER and is good to take out when company comes.  Practically foolproof. Instructions:Combine flour, sugar, soda, salt, cinnamon, and nutmeg in a large mixing bowl; mix with a wire whisk to combine.  Add oil, water, eggs and pumpkin; beat at medium speed of an electric mixer until thoroughly blended.  Stir in walnuts.  (You can leave out walnuts if you don’t like them.  The bread will come out just fine without nuts.)  Pour batter into 6 greased 8 ½ x 4 ½ x 3 inch loaf pans.  Bake at 350 for 1 hour, or until loaves test done and tops are golden brown.  Serve hot or cold with butter or cream cheese.  Yield: 6 loaves.

Since our loaf pans were larger than specified, we poured the batter in two pans.

After one hour at 350F, it came out nicely. After some cooling, we tipped the loaves out to cool further on the cooling rack.

We could not wait for the bread to cool down completely and sliced the edge and tasted it. When it was still warm, the center looked wet but after it cooled to room temperature, the moisture distributed throughout the bread. The texture of the bread was very moist and plenty of pumpkin pie flavors. We thank our friend for divulging this “super secret” and excellent recipe. We really appreciate that our friend chose to share her coveted recipe with us and the readership of our blog.

Cornish Game hen tarragon flavor タラゴン風味コーニッシュゲームヘン

This is another padding post. We had the Cornish game hen one evening on Sunday. It appears Cornish game hens are not popular in Japan. I have posted more-than-you-ever wanted-to-know about cornish game hens. The vast majority available here were previously frozen (Tyson being the predominant brand) but rarely you can find some that are non-Tyson and non-frozen. This time, I got one that had not been frozen (Purdue).

We made quite a few varieties of salads on the weekend and I served these salads (bulgur wheat edamame, wheat berry with olives, and potato salad). The Cornish game hen was seasoned with fresh French tarragon (from our herb garden). For greens I also served broccolini, which was blanched and then sautéed  in butter.



One  of the original aims of developing Cornish game hens was to create a bird that was the perfect size for one serving but I served a half a bird per person but even this was, of course, too much for us.



At least, portions of the skin were crispy and somehow it tasted better than its larger brethren. Even the thigh meat was like white meat but juicer.



Preparing Cornish game hen:
Thaw (if frozen) and wash thoroughly inside and out. Using kitchen shears, cut along both sides of the back bone and butter-fly the bird by flattening it on a cutting board pressing on the breast bone using your palm. Using a chef’s knife or any heavy knife, cut through the middle of the breasts (through the sternum or keel bone) to make two halves. Season it with pepper, salt and finely chopped french tarragon.

Cooking:
Preheat the oven to 400F
In a large sauté pan which can hold two halves snugly, I added a small amount of olive oil and placed the chicken halves with the skin side down on medium high heat (placing weight such as a cast iron skillet make skin brown better). I browned the skin 5-6 minutes. I turned the chicken halves over and poured dry sherry (1 tbs) into the pan and put the lid on to steam. After 1 minute  (or less) when the liquid was all gone, I removed the lid and transferred the pan to the preheated oven. When the internal temperature (near the hip joint not touching the bone) reached 165F (about 15 to 20 minutes), I removed the pan from the oven. I let the meat rest for 5-10 minutes.

We like Cornish game hens. They don’t taste gamey in any way. The meat is similar to any other chicken but more succulent and flavorful. It went very well with grain salads.

Chicken aspic terrine 鶏肉のジェルテリーヌ

When we barbecue chicken in the Weber grill, we usually cook two birds since the effort to add another chicken is minimal once the Weber is set up. We eat only a small fraction of the two birds on the day we cook them. We removed the meat and use it for other dishes such as the sandwiches we take to work. I also use the cooked chicken in small dishes such as chicken with sesame sauce or chicken quesadilla. The easiest way to use up the cooked chicken meat before it goes bad is in chicken noodle soup. I wanted to come up with some other dishes I could make using the cooked chicken. I was thinking of making some kind of terrine and came across this recipe on the Web.  The original recipe uses uncooked chicken breast to start but I modified it to use our cooked chicken.

The image below is the "remake" of my first attempt. I missed one sentence in the recipe "Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon". The first terrine (see picture below, the second from the bottom) was so fragile and I could not slice it using a regular (very sharp I might add) knife.

After the remake, I could slice it and present it on the plate. I served it with fresh cilantro and the sauce  (hoisin and rice vinegar) (below).



I served this with soba noodles which was suggested in the original recipe. I did not think the hoisin sauce would be suitable for soba so I served the usual dipping sauce with the addition of nori and scallion.



Come to think of it, we have not eaten soba for some time. But in hot summer this is a good especially in combination with the chilled and jellied chicken terrine.



This was a cold plate lunch on another day. I served this terrine with my potato salad, grilled corn and black bean salad, bulgur wheat salad and Montparnasse cauliflower.



I made some modifications the the original recipe especially since the chicken meat I used was already cooked.

3 cups chicken broth, fat skimmed (I used low fat low salt Swanson chicken broth).
1/2 cup medium-dry Sherry (I used half and half of sake and mirin, instead)
2 teaspoons soy sauce (I used light colored soy sauce to keep jell light in color)
1 1/2-inch piece fresh ginger root, cut into 1/4-inch-thick slices
6 scallions, each cut crosswise into thirds and flattened with the flat side of a large knife
1 1/2 tablespoons star anise pieces, crushed lightly
1/2 teaspoon salt
1 pound skinless boneless chicken breasts*(about 3 breast halves) (I used both white and dark meat from barbecued chicken, hand shredded about 2 cups).
1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin (I added one more package when I remade the terrine).
1/2 cup fresh cilantro  leaves, washed well and spun dry

*If using uncooked chicken, porch in the broth for 15 minutes and after removing the chicken, add water to make the amount of the liquid to 3 cups.

For sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar (not seasoned)

I put the chicken broth in a pan with sake, mirin, ginger root, scallion, star anise, and light colored soy sauce (I did not add the salt). I simmered it for 25 minutes, strained and removed the solids and returned the broth in to the pan and added shredded chicken (both breast and dark meat). After 15 minutes of simmering, I separated the meat and broth using a sieve. I tossed the chicken meat with cilantro leaves and placed it in a terrine as seen below.



Meanwhile, I sprinkled the gelatin powder in 1/4 cup of water and let it bloom. I put the broth back in the same pan on simmer and whisked in the bloomed gelatin. when the gelatin melted completely, I cut the flame and poured the mixture over the chicken meat and cilantro. After the mixture came to room temperature, I moved it to the fridge and let it cool  over night. I un-molded the terrine (by soaking the bottom of the pan in hot tap water for a few seconds). It looked nice as seen below. But it was too fragile to slice. We ended up tasting (as the original recipe suggested) using a spoon. It was remarkably good. The star anise and cilantro and soy sauce all went together.



The next day, I remade this terrine. I placed the jelled terrine in a pan and warmed it until the gelatin melted. I then removed the chicken meat with a tong and placed it in the loaf pan. I bloomed an additional package of unflavored gelatin in 1/4 cup of cold water. I whisked in the bloomed gelatin and after it melt completely, I poured it over the chicken meat. This time, all the chicken pieces were coated with gelatin-broth mixture and the additional gelatin made the terrine firmer. After over night refrigeration, the terrine was formed (below).



This time, the terrine was firm enough and the all chicken pieces were coated with the gelatin-broth. I could slice it nicely without tearing the entire thing apart.  The hoisin sauce and rice vinegar combination made a nice sauce which complimented the flavor of the jellied chicken terrine very well. The addition of fresh cilantro added fresh flavor. This is rather delicate "Asian" flavored chicken terrine.  

"Negitoro" from frozen yellowfin tuna ネギトロ

This is another installment of my ongoing effort to make low-quality frozen block of yellowfin tuna more palatable. I have made "namerou" なめろう of tuna before and this one is similar but better. I saw this recipe for "negitoro*" ネギトロ on the web and I had to try it.

*Digression alert!
This was supposedly started at a sushi bar in Asakusa 浅草 called "Kintarouzushi honten";金太楼鮨本店 as a staff meal or "makanai" 賄い. It was made from the scrap meat of tuna including the fatty meat or "toro" which was scraped off of the skin and bone (called "nakaochi" 中落ち) and chopped into a paste like concoction. This was later served to the "regulars" as either "gunkan" 軍艦 sushi, small "hosomaki" 細巻き rolls or as a topping for a "donburi" 丼 rice bowl. Initially, only large sushi bars which could buy whole or big portions of tuna had access to "nakaochi". Later as it gained popularity,"negitro" was commercially produced on an industrial scale from the red meat of low grade tuna with added oil, flavoring, and other additives (Pre-packed ones are widely available in regular markets or by mail order in Japan for consumption at home).The availability of inexpensive and widely distributed commercial "negitoro" products made it very popular in sushi bars like those with "belt conveyer" or "kaitenzushi" 回転寿し. It was named with  a word "negi" but it does not mean "scallion" but it is reportedly related to another famous restaurant in Asakusa called "Mugitoro**" 麦とろ which the sushi chef and his family frequented. He named this dish "negitoro" on a whim just because it rhymes with "mugitoro".

**Another digression alert!! This Japanese restaurant is famous for serving mugi-toro. "Mugi" literally means "wheat" in Japanese but, in this context, it is barley. Thus, "Mugi-toro" is cooked barley or "mugi meshi" 麦飯 topped with "tororo" とろろ which is grated "slimy" mountain yam "Yamaimo" 山芋. The combination is abbreviated as "Mugi-toro".  Some years ago my wife and I were wined and dined at this restaurant and we were served "negitro" as a last "shime" dish. Slimy potato on cooked barley was not our favorite despite its touted health benefits

I made this dish very close to the recipe, I topped it with chopped scallion, nori, and thinly sliced myoga.



I served it with wasabi and soy sauce (this time a special "Sashimi soy sauce" 刺身醤油 from the bottle). My wife decided, it was not efficient to dip a small amount of negitoro into the soy sauce so she took a short cut and poured the soy sauce with wasabi over the negitoro. This preparation really improved the taste and texture of this less than prime tuna. Remarkably it really had a taste reminiscent of toro.



It started with frozen block of yellowfin tuna, thawed (I used half of the block, this was rather large block).



I divided this half of the block into two. I first thinly sliced the tuna, added chopped scallion and perilla leaves (optional) and mayonnaise with a bit of soy sauce (this is a deviation from the recipe).  and chopped and mixed (this process is called "tataku")



Because of the added mayo, the color became lighter visually resembling fatty tuna or toro. Following the recipe, I cut the remaining tuna block into fine dice (but not into paste) to give it some texture.



I mixed it which is the final product. We really like it. Addition of mayo makes this low quality red meat of tuna more unctuous and fatty like real toro. This is better than "namero" made from the same tuna.  For the negitoro, we opened a bottle of Dassai 50 獺祭.

Myoga flower clear soup 花茗荷のお澄まし

I am trying to come up with more recipes using the myoga flowers ミョウガのはな we harvested the other day. Since the myoga flower is rather delicate in appearance and flavor, I made a simple clear soup. It is important to start this type of clear soup from a good broth. Since this was a lunch and I did not have much time to prepare (we were hungry), I used a dashi pack (mixture of bonito and kelp). I made about 2.5 cups of broth. I seasoned it with a splash of mirin (you do not want to taste real sweetness) and light colored "usukuchi" soy sauce 薄口醤油 . I tasted it and thought it was ok but if you prefer more saltiness and don’t want to make the clear soup too dark (even using light colored soy sauce), you could just add salt. I had some silken tofu from Japan (which is meant to be eaten "raw") so I made some small cubes and put it in the soup. I also added a small amount of myoga buds finely julienned and scallion (in retrospect, I should have omitted the scallion. It was a bit too strong; the myoga flavor alone was sufficient). After I put the soup in individual serving bowels (or "owan"  お椀), I garnished with several myoga flowers in the center.



This soup was an accompaniment for a marinated tuna rice bowl or "maguro-zuke-don" 鮪ずけ丼.



This soup was very good. The tofu was nicely silken. The soup made with good "dashi" was flavorful and mild. The myoga flowers had a subtle and distinctive myoga flavor. My wife is usually not a fan of Japanese soup but she drained the bowel and asked if there was any more.

Tuna ”zuke” bowl 鮪漬け丼

My “emergency” frozen block of yellowfin tuna needs to be consumed every-now-and-then since it does not improve with age in the freezer. Since we harvested myoga, I made a variation on marinated tuna rice bowl　鮪ずけ丼.

I topped it with a onsen egg 温泉卵, nori, perilla and a myoga flower.



Keeping the theme of myoga flower, I made a clear soup with tofu and myoga flower.



Since this was a lunch over the weekend, I used frozen rice to make sushi rice by simply microwaving directly from the freezer and seasoning it with sushi vinegar. I placed strips of nori, perilla, scallion and myoga (not too much) on the rice.



I then placed marinated tuna on the rice (I should have sliced it a bit thinner). This time I marinated the tuna in a mixture of soy sauce, mirin and sake (2:1:1) with the juice from grated ginger and ground sesame seeds (I dry roasted the sesame seeds in a frying pan and then ground coarsely using a Japanese mortar (suribachi). I marinated the tuna over night which is longer than I usually do.



I then placed an onsen egg in the center and more nori and perilla and topped it with a myoga flower (the first picture). Since the myoga flavor is rather strong, you do not want to over do the myoga.  I served the remaining marinade on the side.  For an impromptu tuna zuke donburi, this was quite good and filling. We successfully resisted  having sake.

Myoga flower ミョウガの花

This year we were a bit late in harvesting myoga (myouga) ミョウガ.  The area of our backyard where the myoga is growing is solidly in the domain of mosquitoes and requires some resolve and protective gear on our part to enter their territory without paying inordinate “blood tribute” (literally).  Usually, my wife bravely volunteers for the task but that was slow in coming this year (I do not blame her).  This year, we kept postponing the harvest until my wife pointed out she could see little white flowers surrounding some of the myoga plants (meaning that the myoga, which is best used before it flowers, was moving past its prime). So, one weekend we donned protective clothing and together we harvested the myoga. Of course, my wife is a much better myoga harvester than I am (it is not easy to find the myoga buds that have not yet-flowered since they are buried below the surface of the soil and the soil can be almost hard as rock). Many of the ones we (especially "I") found had already blossomed. In previous years we discarded those. This year, however, my wife advised that once we had suited up and were scrabbling with our noses in the dirt we should retrieve every myoga we could find regardless of its condition and we could sort them out later. As we sorted through our haul we realized that even if the myoga has blossomed, we could eat it as long as the bud was still solid; once the bud becomes "hollow" or soft, it can not be used. Since we usually discarded the myoga with blooms, we never really paid any attention to how the flowers might be used. Although the flowers generally wilt quickly, this year we had more flowers than usual and many of them had just opened so we decided to eat them rather than discard them.

Here I used myoga flower to garnish my cold simmered vegetables. This time the cold veggies included daikon, carrots, renkon (lotus root) and konnyaku (devil's tongue). I garnished it with blanched haricoverts  and myoga flower.



Here are two flowers open from a single bud.



We removed the flowers and washed them in cold water.



The below are "good" myoga before blossoming.



The myoga flowers are usually not available in stores even in Japan since they are very perishable and probably not worth harvesting or selling. The flowers do have a nice ethereal quality. They have a distinctive myoga taste but are very delicate in texture without the somewhat hard or fibrous texture of the buds. They may also be slightly bitter. They can be used as a garnish or just eaten as a part of a salad.