Avocado prosciutto muffin アボカド プロシュート マフィン

I had an excess of ripe avocados. I asked my wife if she could use some. As she is a devotee of muffins, she found this avocado bacon recipe on-line. Since we also had an excess prosciutto, she modified the recipe to avocado prosciutto muffin. This turned out to be a great and unique muffin, a complete breakfast.

This is the cut surface just cooled down to room temperature after coming out of the oven, You can see the melting cheese, avocado and prosciutto. Unfortunately, this is a rather rich muffin with eggs and cheese as well.

Ingredients (makes 12 muffins):
3 cups flour (#1)
2 tbs baking powder
3/4 tsp salt
4 1/2  tsp sugar
1 pinch cayenne pepper (#1)
1  1/2 cup grated cheese; we used a mixture of smoked gouda, sharp cheddar and pepper jack cheeses (#2).
2 tbs chopped chives
4 slices prosciutto, cut into small pieces and cooked until crispy (#3).
113 grams (whole stick) of unsalted butter melted
2 eggs
1 1/2 cup milk
1 avocado, stone and skin removed and cut into small cubes (coated with lemon juice to prevent discoloration) (#4)

Directions:
Combine the flour, baking powder, salt, sugar and cayenne in a bowl. Shred the cheeses. Cook the prosciutto until crispy. Cut up the avocado and coat with lemon juice so it doesn't discolor.
In another bowl combine the egg, butter and milk. Add the liquid ingredients to the dry ingredients and mix until combined. Fold in the prosciutto and avocado #5. Scoop into a heavily greased muffin tin. Cook in a 400 degree oven for 18 to 20 minutes #6. Let cool for 5 minutes and remove from the muffin tin.

These muffins are a meal in themselves. They are decadently delicious. We would never have considered adding avocado to a baked good but it maintains it's shape and consistency. It adds a nice moist texture element. The smoked cheese did not melt completely while the other cheeses amalgamated into the bread. This added yet another texture element and burst of flavor. We will be making these again.

Maitake and chikuwa kinpira 舞茸と竹輪のきんぴら

Since I got maitake 舞茸 (hen of the woods) when I got matsutake 松茸 from Oregon mushrooms, this is the second dish I made from the maitake. This is loosely based on a recipe on-line. I made this as a first "otoshi" appetizer of the evening. I also served dried and seasoned squid strips or "saki-ika" さきいか.

This is a perfect  dish for sake. Fish cake and maitake are a good combination with contrasting texture.

Saki-ika is the last remaining from the package I opened a few days ago. This is a good very popular drinking snack in Japan. We think this goes best with Bourbon and water but sake will do as well.

Ingredients:
One package (1/4 lb) maitake, torn into bite sized pieces, rinsed in water and excess water removed by a salad spinner (#1).
One medium carrot, peeled, sliced on the bias and cut into julienne (#2)
One package (six) small yaki-chikuwa 焼き竹輪 fish cakes, thawed, one cut into 4 long strips (#3)
1 tsp of peanut oil and a splash of dark roasted sesame oil
A pinch of  dried red pepper flakes (as much as you like)
1 tbs mirin
1 tbs soy sauce
Roasted white sesame for garnish

Direction:
In a non-stick frying pan on medium flame, add the peanut oil with a dash of sesame oil and add the red pepper flakes and let it cook a little until fragrant.
Add the carrot and the mushroom and sauté for several minutes until the mushrooms start showing few brown spots (#2).
Add the chikuwa fish cake (#3) and keep sautéing for a few more minutes.
Add the mirin and then soy sauce and braise until the liquid is almost gone. Taste and adjust the seasonings (I added a bit more soy sauce).
Serve immediately or at room temperature with a garnish of roasted white sesame.

The maitake has a meaty texture and earthy flavor. The chiku-wa is soft and slightly sweet. The contrast in textures is very intriguing.The red pepper flakes gave a slight heat to the basic "kinpira" flavor of soy sauce and mirin. Everything comes together. This is a good starter. We had this cold later and it was still quite good.

Nori and butter fried noodles 海苔とバターの焼うどん

This was sort of our (mostly my wife's) invention. One evening, we needed something to finish the meal (shime〆). We found leftover precooked very thin udon noodles or "Ito udon" 播州糸うどん, which we happened to have since we had "cold pasta with fresh tomato sauce" earlier. My wife suggested that we simply fry it in butter and soy sauce (reminiscent of how she adds butter and soy sauce to her rice). The reasoning being 'if butter and soy sauce taste good on rice why not noodles?' I also added strips of seasoned nori. I added the nori as the noodles were cooking not as garnish.

The garnish I used was finely chopped chives.

The udon is extra thin and the nori is well incorporated into the noodles.

This is not a recipe. Just add a thin pat of unsalted butter to a non-stick frying pan on medium flame, add cooked udon noodle, fry for a few minutes, add strips or hand-crushed seasoned nori or "ajituske nori" 味つけのり and keep frying. then add a small amount of soy sauce to finish. The amount of the ingredients and seasoning is totally arbitrary.

This is a simple and very satisfying dish. Perfect for the shime at the end of the meal. This has become our "go-to" dish whenever we have left over udon. As a variation, I also used "nori tuskudani" 海苔佃 which was ok but did not particularly add much.

Baked maitake オーブン舞茸

When I ordered fresh matsutake from Oregon mushrooms, the shipping was almost the same as the price of the matsutake. So I decided to include some "mai-take" 舞茸 or "Hen of the woods" to better even out the costs between the product I was buying and the shipping. One evening, I came up with this dish which is not particularly based on any recipe. We like this mushroom. Especially the large ones. The stem or base part almost tastes like meat when cooked. I separated/tore one large bunch into small bite sized pieces and cooked them in an aluminum foil pouch in the toaster oven.

To add some charred taste after it cooked/steamed in the pouch, I opened the pouch and put the mushroom on the surface and broiled it for 10 minutes so that the edges of the maitake got charred a bit.

This is quite good and nice meaty taste and texture. I used whatever was available when I made this. Since I just winged it the ingredients shown below are my guess.

Ingredients:
One package of fresh maitake (1/4 lb), torn by hand into bite size pieces.
Onion, previously cooked in the Weber cut into small pieces (this was cooked by taking a whole onion with the skin still on, piercing it several times to prevent the onion from exploding as it cooked and wrapping it in aluminum foil), (I think raw onion will do as well)
Previously baked garlic, one clove (or thinly sliced raw garlic)
Salt to taste
Butter, unsalted, two pats
Chives for garnish

Directions:
Place all ingredients except for the salt and butter in the middle of a sheet of aluminum foil. Top it with the butter and sprinkle salt.
By folding four ends, make a pouch and crimp the opening.
Place the pouch in the 350F convection toaster oven for 30 minutes.
Open the pouch, mix, and expose the maitake pieces and broil (500F) for 10 minutes or until the surface of the maitake charrs a bit.
Garnish with finely chopped chive.

For an instant dish, this was very good. I could have made a mixture of butter, miso and mirin and added that as another possible variation. The maitake especially the stem parts have a good meaty texture and earthy "umami" flavor. This may be perfect for serving to our vegetarian friends.

Sashimi salmon four ways 刺身用のサーモン

We found frozen salmon for sashimi and boiled octopus legs in our freezer. I bought these items from Catalina offshore products last December for the 2019 New Year's celebration. At that time we also got frozen tuna sashimi which we ate soon after it was purchased for New Year. The piece of salmon was quite large and we had enough other food for the New Year. It ended up uneaten and stored in the freezer. In addition, I had purchased the frozen octopus legs as a kind of "insurance policy" in case, as has happened some years, we could not get the octopus legs for New Year from our Japanese grocery store. This year we were able to get it, however. So, the extra octopus joined the huge piece of salmon in the freezer. As my wife so aptly pointed out 'frozen fish, unlike wine does not improve with age', we decided to enjoy the salmon and octopus while we could. Since the salmon sashimi was 1 lb (which is a lot of sashimi salmon for the two of us), I  had to come up with a plan on how to use it up. These are the several dishes I came up with. The first dish was a no brainer; sashimi. I added some Japanese dashimaki omelet だし巻き卵, which I had made earlier, and green beans with sesame dressing.

This salmon was not fatty but was quite good. I arranged it into the shape of a rose.

The boiled octopus was sliced thinly in a wavy cut as usual. I made sumiso sauce to my wife's specification (not too vinegary). I thought it was a bit more chewy than the octopus we usually get from the Japanese grocery store but it tasted very fresh (not fishy at all).

The second salmon sashimi dish was very similar to what I posted before. Just in case we needed some spiciness, I served it with Japanese red pepper paste (from a tube).

The dressing was a mixture of lemon juice, sesame oil, soy sauce and garlic. I mixed in finely chopped chives as well.

The third dish was instant Gravlax. Instead of vodka I used gin this time. It added, of course, a gin-flavor. I thought this might be too strong but my wife liked it. Since we ate it all before I remembered to take a picture I am using "stock footage" by posting a previously posted old picture.

The fourth dish was Russian  marinated salmon. Since I was using sashimi-grade salmon, I served it partially cooked, after only one day in the refrigerator. (I usually leave it three days in the marinade to make sure the salmon is fully ”chemically” cooked). The center of this salmon was still raw which added a more delicate fresh flavor. (Again I did not take pictures and I'm posting an old one here).

Since the gravlax and Russian marinated salmon stayed eatable longer than sashimi, we enjoyed these two items for a few days and finally  finished the salmon sashimi block. This was a tough job but somebody had to do it.

Matsutake feast 2019 松茸尽くし ２０１９

Oregon mushrooms just started shipping North American fresh matsutake. Although North American matsutake is no comparison to the Japanese or even Mexican variety, we usually get them just to commemorate the season. As I posted before, this matsutake requires more aggressive cleaning since the dirt is embedded into the skin of the mushroom and just rubbing with a moist towel does not do the job. I have posted everything posted here and some more.  But this is a once a year matsutake feast.

Since I do not have an appropriate set of "dobin-mushi" 土瓶蒸し vessels,  I used mini-donabes to serve Matsutake soup 松茸のお吸い物.

For color, I added blanched broccolini, thinly shaved carrot and chives. I also added cubes of cod and shrimp.

The soup base is bonito-kelp broth (using a dashi pack) and seasoned with mirin and light colored "usukuchi" soy sauce 薄口醤油. The cod and shrimp (Venezuelan red shrimp), both were previously frozen, stored in our freezer and thawed the morning I made the dish. I salted and marinated them in sake before adding to the soup. Upon opening the lids of the soup containers, the lovely matsutake aroma wafted up. (This initial whiff of  matsutake fragrance is one of the traditional "enjoyments" of this dish.)  This is the first time I used cod for this type of soup (any gentle tasting white meat fish will do). The cod was thick fleshed and tender and really good. The shrimp was sweet and excellent as well.

I was planning to have a chawanmushi 松茸の茶碗蒸し next but it took longer than I planned for it to finish cooking so I served matustake touban yaki 松茸の陶板焼き next. We enjoyed it simply with salt and lemon.

Finally, the chawanmush was done. For this batch, I added the cod, shrimp, kyo-bu 京麩 (dried gluten cake, rehydrated),  a cube of dashimaki だし巻き Japanese omelet (egg-in-egg idea). As usual, I made six so that we could enjoy the "leftovers" later.

I garnished it with finely chopped fresh chives. The soft egg custard was infused with matsutake aroma/flavor.

#1. This is the amount of matsutake I used for 6 small chawanmushi (about three matsutake).
#2. The first layer of the chawanmush is, of course, the matsutake.
#3. Kyo-bu is a small decorative gluten cake from Kyoto. It does not have any taste by itself. Just texture and whatever it  absorbed.
#4. Shrimp.
#5. Cod.
#6. Cube of dashimaki.

This was a sort-of treasure hunt. We love chawanmushi of any kind but this was a bit special. I used to add ginko nuts which, in the past, were readily available in a can (boiled) but not anymore for some reason. They just disappeared and we have not seen them anywhere. Finally we finished our feast with matsutake-gohan 松茸ご飯. This time I think I made it perfectly. The rice was slightly firm but well cooked.

For this occasion, I wheeled out my special "Kamado-san" earthenware rice cooking pot (#1).  As per the instructions, I  set the inner lid with its steam holes arranged perpendicular to the outer lid steam hole; necessary for the rice to cook properly(#2). As usual, I used bonito-kelp broth seasoned with mirin and light colored soy sauce which I enhanced by adding rehydrated strips of kelp and soaking liquid. When the lid was lifted, the smell the matsutake and freshly cooked rice (good combination) wafted up (#3). I mixed the rice and the matsutake before serving (#4).

Besides, the matsutake dishes, we had a few more of our  usual appetizers and cold sake. Once a year, this is worth doing.

Pecan dates muffin ピーカン、デイツ マフィン

This is another one of the muffins my wife made using a recipe from the "La Brea Pastry" cookbook. As usual she made some alterations such as reducing the amount of sugar and increasing the amount of dates.

As my wife was half way through putting together the ingredients for the muffins she discovered that the box of dates we had in the pantry was marked 2011 (somewhat past its due date). Initially she was at a loss of what to do. We are often not averse to using products somewhat past their "use by" date but 8 years seemed a bit excessive. But how can you make date muffins without any dates? Then she remembered we happened to have assorted fruits from Harry and David which included a type of dates called "Medjool dates" which was in the original recipe. I am sure this works with other kind of dates. In any case, this was good and unique muffin and thanks to my wife's reducing the sugar, it is perfect for breakfast for us.

Ingredients:
1 cup pecans toasted
3/4 cup butter (could try with 2 cups. Original recipe 3/4 cup used for batter and 1/4 cup painted on top after they are cooked but 2 cups in batter might also wor
1 tsp vanilla
20 soft Medjool dates, pitted and cut into dices (or any that are available) (We also used a full 10oz container of dates. They were not soft so we cooked them gently in water until they were soft. Then removed the skins)
3/4 cup brown sugar
2 1/2 cup flour
1 Tbs. baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 cup buttermilk
2 large eggs

Directions:
Brown the butter in a sauce pan until dark brown with a nutty aroma. After it has cooled add the vanilla. In a food processor combine the nuts and the brown sugar and process until it is the consistency of fine meal. In a separate bowl combine the flour, baking powder, salt and cinnamon. In another bowel combine the buttermilk, eggs and browned butter. Add the nut mixture to the flour mixture. Stir until combined. Add the buttermilk mixture and stir until incorporated. fold in the dates Scoop batter into greased muffin tins and cook at 400 degrees for 18 to 20 minutes.

These muffin are wonderful. They have a lovely texture and rich nutty taste and a sweetness and flavor that somehow is reminiscent of maple syrup. They were not too sweet either.