Potato dill muffin ポテトとディルのマフィン

 This is another muffin from the “Mostly muffin” cookbook. My wife made this since we had leftover mashed potatoes made from russet potatoes baked (in Weber grill with pork roast). The mashed potatoes were seasoned with buttermilk, butter, salt and pepper. This is a very nice muffin with a clearly identifiable dill flavor but also a hint of the mashed potato.

Here again, I ask to my wife to take over.

Ingredients
2 cups AP flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup milk
1/2 cup sour cream
1/2 cup cooked mashed potatoes
1/4 cup lightly salted butter melted and cooled
1 egg lightly beaten
1/4 to 1/2 tsp. Sriracha hot sauce
1 1/2 tsp. dried onion (or onion powder or 2 Tbs. chopped scallions)
2 Tbs. dill chopped

Directions:
Mix the dry ingredients in a bowl (Flour thru salt). In another bowl mix the wet ingredients (i.e. the rest of the ingredients). Add the wet ingredients to the dry ingredients and mix until incorporated. Scoop (using 2nd largest scoop) into 12 heavily greased muffin tins. Bake at 400 degrees for 15 to 20 minutes until a cake tester in the middle muffin comes out clean. Let cool for about 5 minutes before removing them from the muffin tin.

These were very hearty muffins. The dill flavor was the most noticeable. The rest of the flavors were a bit muted. Next time I might increase the hot sauce and onion. Nonetheless this was a good muffin for breakfast or even lunch. 

Three appetizers with two new ones 新しいお通し2種

 I served these three appetizers one evening. The dish shown on the left in the first picture is my stand-by fried salmon in sweet vinegar or “salmon nanban” 鮭の南蛮漬け. The new ones are the one in the center “dried persimmon and daikon in sweet vinegar” 干し柿の大根なます and the one on the right, “udon noodle salad with peanut butter dressing” うどんのピーナッツバター和え.

The second picture is a close up of the dried persimmon and daikon in sweet vinegar sauce. This is loosely based on my compiled version of various recipes. I actually used the leftover marinade and vegetables from the previous batch of salmon nanban. (If I made this from scratch, I would make it close to the traditional New Year dish “daikon namasu” 大根なます and just add strips of dried persimmon). For a change, I also added roasted and ground sesame (fine grind but not paste) and a small amount of dark sesame oil. The combined taste of sweet and sour with added sesame flavor and refreshing daikon went well with the soft and sweet dried persimmon. Over time the persimmon got softer in the marinade. This is a good refreshing dish.

These are the ingredients and directions to make this dish from scratch (not reusing the vegetable and marinade of the salmon nanban).

Ingredients: 
2 dried persimmon, stem end and seeds removed and cut into strips.
1 inch segment of daikon, peeled, and cut into buttons then julienned.
Carrot and/or celery julienned (optional)
1/2 cup sweet vinegar (1/2 rice vinegar, 1/4 cup sugar or 2:1 ratio, pinch of salt, heat until dissolved. Then let it cool)
1 Tbs roasted white sesame seeds, fine ground (I used a Japanese mortar and pestle or suribachi.
1/2 tsp dark sesame oil

Directions:
Salt the daikon pieces and knead, then let it stand for 5-10 minutes.
Add all the ingredients and the sweet vinegar.
Let it marinate for at least 30 minutes in the refrigerator.

The next dish is a variation of sesame noodle salad. Since we had home-made peanut butter, instead of sesame paste or “neri-goma” ねりごま, I used the peanut butter. This was very similar but different because of the rather intense peanut flavor. I have not made the sesame noodle salad for sometime and never made it with peanut butter. This is a good salad as an appetizer, I should make it more often.

Ingredients: (amount is all arbitrary)
Cooked thin udon noodle
Carrot, julienned
Scallion, sliced thinly diagonally
Sesame seeds for garnish (or crushed peanuts)

For Dressing:
Peanut butter, soy sauce, and rice vinegar in 2:1:1 ratio
Dash of dark peanut oil
Sugar and sriracha to taste
Minced ginger and garlic to taste
Add warm water if the consistency is too thick

Directions:
Cut the noodles into 1-2 inch lengths (optional but for ease of eating)
Dress with the peanut dressing.
Garnish with sesame seeds or crush peanuts.

Peanut butter muffin ピーナッツバターマフィン

This is another one of my wife’s muffin projects. The original muffin recipe came from “Mostly Muffins” published in 1984 which we rediscovered recently tucked away on a bookshelf. The original recipe used peanut butter in the dough and called for a stuffing made of semi-sweet chocolate chips made into a fudge. (The peanut butter chocolate combo reminiscent of Reeses Butter Cups?) But my wife thought that a stuffing of chocolate candy would be too sweet for us so she came up with a stuffing made of a mixture of cream cheese and peanut butter. We have jars of peanuts used to feed squirrels but we did not have any peanut butter. So we ended up making peanut butter as well. (Sorry squirrelys) The muffin came out nice and very peanut-y.

Actually, although the stuffing is almost 1/2 cream cheese, it has a very strong and pure  peanut flavor.

Ingredients:
For muffin
1 2/3 cups AP flour
1/2 cup brown sugar
1 Tbs. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup peanut butter
1/3 cup peanut oil (to accentuate the peanut flavor. Vegetable oil is OK too.)
1 egg lightly beaten
2 tsp. vanilla

for peanut butter filling
1 block cream cheese
enough peanut butter to bring the total weight of the cream cheese and peanut butter to 225 gm.
2 tsp. sugar
2 tsp. salt

For chocolate fudge filling (I did not use this but it is another alternative filling)
1/3 cup semisweet chocolate chips
1 tbs. butter

In a small saucepan melt the chocolate chips and butter until melted then set aside

Directions:
To make the peanut butter filling: Put the peanut butter (#1) and cream cheese in a stand mixer with a paddle and beat first on lower speed to incorporate. Add the sugar and salt and beat on a higher speed to whip until light and slightly fluffy. Set aside

for the Muffins:
In a bowl mix the dry ingredients (from flour thru salt). In another bowl mix the wet ingredients (i.e the rest of the ingredients) (#2). Put 1/2 of the dough into the bottom each of 12 heavily greased muffin tins (2nd smallest scoop). Top with about 16 gm of the peanut butter filling (smallest scoop). Make sure none of the filling touches the side of the muffin tin. Cover the filling with the remaining batter (#3). Bake in a 400 degree oven for 15 to 20 minutes until the surface feels firm when lightly touched. Cool 5 minutes before removing from the tins. 

These are muffins for the tried-and-true peanut butter devotee. The muffin has a tender texture and a very mild slightly sweet peanut flavor. The peanut butter cream cheese stuffing adds an additional slightly creamy texture and a very pleasant pure peanut kick. The cream cheese does a good job of making the peanut butter a manageable addition to the muffin. This is the kind of muffin where you eat the first one and say “um...pea-nutty” then, “could I have another one”?

Homemade peanut butter 自家製ピーナッツバター

 My wife wanted to make some peanut butter muffins from a recipe she found in a long forgotten and recently re-discovered "Mostly Muffin" cookbook. We did not have any peanut butter (I can't even remember the last time we even had a jar of peanut butter in the house) but we did have jars of roasted peanuts which we keep to feed the squirrels and friendly birds. My wife suggested, "we have peanuts, we should be able to make our own peanut butter". A quick search on the internet produced many recipes/instructions on how to make peanut butter from peanuts. This is the result. It came out really well.

Ingredients and directions for peanut butter.
1 16 oz. jar of dry roasted unsalted peanuts
Place the peanuts in a food processor with a cutting blade.
Keep the food processor running. The peanuts will go from light crumb, to clumps and finally to a smooth peanut butter consistency. This will take some time and is a bit nerve wracking to have the food processor running for so long and the way it thumps and bumps through the various stages.

This peanut butter was the epitome of peanut-buttery-ness. It was characteristically sticky with a clear deep flavor of peanuts which lingered long on the tongue.  The taste evoked childhood memories of PB&J lunch sandwiches for my wife. (Not for me since peanut butter was not a childhood delicacy in Japan when I was growing up).  My wife came up with her "adult" version of PB&J; a peanut butter canapé to have with wine. 

Ingredients: for PB&J canapé
1 slice of white bread toasted and cut into 4 piece
A slather of homemade peanut butter on each piece
Top 2 with Strawberry puree (I made this with strawberries, sugar and triple sec whirred in the food processor).
Top 2 with fig puree (this was a leftover of fig stuffing my wife made for the fig muffin).

My wife declared "Yup this was prototypical PB&J all right". It was astounding at how well the peanut butter went with the red wine. Needless to say the wine component bumped it up to "adult" status. 

Japanse dried "hoshigaki" persimmon compote 干し柿のコンポート

 I am not sure how this came about but I asked my wife if she had ever tried dried persimmon or "hoshigaki" 干し柿 and her asnwer was "no". There are many ways to convert "shibugaki" 渋柿 or bitter/tannic persimmons to edible sweet persimmons. Certain cultivars will become sweet when ripened. Drying it to make "hoshigaki" is another way to accomplish this.  I searched the internet to see if there was a place I could buy "hoshigaki". I found an interesting site called "Japanese taste" that sold Japanese food and other items . Through this site (located in Japan), I bought "hoshigaki" and other Japanese sweets from Hokkaido, Japan 北海道 where I grew up. The hoshigaki I got was called "Ichida-gaki" 市田柿 and is produced in a specific area in Nagano prefecture 長野県.  According to their English webpage, this is produced using a very labor intensive and long process including "hand massaging" the fruit after a certain level of dehydration is reached. In any case, this arrived from Japan about 1 week after I ordered it.

Of course, you can eat the persimmon as is but I also made a few dishes from it. The first one is called "hoshi-gaki compote" 干し柿のコンポート. The recipe came from a popular cooking program on NHK Japanese TV channel  on-line recipe . I served this with some yogurt my wife made and green tea.

The hoshigaki became softer and the cinnamon flavor is very nice. The slightly tart yogurt goes well with sweet persimmon.

Ingredients:
4 (four) Hoshigaki
1 cup water
3/4 white wine (I used French dry sauvignon blanc since I had it)
50 grams sugar
1 cinnamon stick

Directions:
Add the water, wine, sugar and cinnamon in a pot and let it boil.
Add the hoshigaki and let it come to boil again and then turn off the flame.
Let it steep and cool to room temperature and store it in the refregerator (should last 2 weeks)

This is how it looked the next day. I suppose you could serve this as is but I cut off the stem end, and cut it in half and removed the seeds.

This is certainly a better and elegant way to serve hoshigaki.

Four appetizers in new small bowls 御通し4種類と新しい小鉢

We have a good number of small Japanese-style bowls and plates but for some reason my relationship with breakable dishes ends up with them getting broken every-now-and-then. So I am always on the look out for potential replacement small Japanese style dishes/bowls. (Also, since enjoyment of food is visual in addition to taste, I just like different bowls in which to present what I make to complete the entire experience). I found these small bowls on Amazon. They came in four different patterns/colors in a set of four (i.e. total of 16 bowls) . I ended up getting all 4 sets. So, this is the first time I used this set to serve 4 appetizers. The first picture, from left to right, are "salmon nanban" 鮭の南蛮漬け, "hijiki seaweed stir-fry" ひじきと油揚げの炒めのも and Japanese "dashi-maki" だし巻き卵 omelet, "Wood ear"* mushroom, cucumber and wakame seaweed sunomono" キクラゲ、ワカメ、胡瓜の酢の物, and  "shredded chicken tenderloin and asparagus in sesame dressing" 鳥のささみとアスパラの胡麻和え. 

*Wood ear mushroom is so-called because it grows out of the surface of wood like an ear sticking out. Japanese call it "ki-kurage" meaning "jelly fish of the wood" because the crunchy texture is similar to dried and salted edible jelly fish. It is interesting, however, when it is written in "kanji" ideograms, it is  木耳 which means wood 木 ear 耳. There is no way you can pronounce 木耳 as "ki-kurage" but the meaning of these two ideograms indeed mean "wood ear".

The second picture is the salmon dish I usually make, fried and marinated in sweet vinegar with vegetables. In order to serve multiple appetizers, it is necessary to pre-make a number of them and have them last long enough to serve over several days. Due to the vinegar this dish lasts a few weeks in the refrigerator. So this salmon dish is a good one to serve as an appetizer. Perfect with sake but not with wine. The pattern of this bowl is not classic Japanese but nice—also the color complements the color of the salmon.

The third picture of hijiki seaweed is a dish that also lasts for some time in the fridge. I served it with Japanese "dashimaki" omelet which goes well with the seaweed dish both visually (yellow and black) and by taste (sweet and salty). The pattern of the bowl is classic Japanese wave pattern.

This is a variation of my usual "sunomono" dish. Besides cucumber and wakame, I used wood ear mushroom. We can get this mushroom usually dried. One of the problems with hydrating the dried items like this is after hydration, the volume increases much more than expected. This was a case here and I used wood ear in several dishes including fried rice for lunch one day. In any case for this dish, I cut the wood ear into thin strips like jelly fish. I also added ground sesame and sesame oil in the dressing. The wood ear really adds crunch exactly like jelly fish.

I froze sous vide chicken breast a few months ago and decided to thaw one. It came out exactly like it was just cooked. I made the chicken salad I usually make which was really good but I kept the tenderloin part of the sous vide chicken for this "goma-ae" 胡麻和え dish. I tore the tenderloin along the meat fibers to make thin strands. I dressed this with sesame dressing ("nerigoma" 練りごま sesame paste, roasted and ground sesame, sugar, rice vinegar and soy sauce. I kept this dressing in the fridge which made it stiff. So I added small amount of warm water to loosen the dressing) with blanched asparagus (stem cut into thin pieces at a slant and garnished with tips of the asparagus). The meat was so juicy and tender.

These small dishes are nothing special but I make slight variations which make it interesting and adds to the enjoyment of sake.

Fig (stuffed) muffin 無花果入りのマフィン

Recently, we reorganized our book shelves and during this process, my wife found quite a few cookbooks which we forgot we had. One of which was a small book called "Mostly Muffins". It was published in 1984 but it appears to be still available on Amazon. As a devotee of stuffed muffins, my wife could not pass this one up. So this is a fig muffin (first picture). She managed to place the stuffing in the center without any gaping space around the stuffing.

The fig stuffing definitely gave nice slightly sweet and figgy taste and nice slightly chewy texture.

As usual, I ask my wife to take over the rest.

Ingredients:
For fig filling
1/2 lb dried figs, trimmed and chopped
1/2 cup triple sec (original recipe calls for freshly squeezed orange juice which we did not have).
3 tbs honey
1 1/2 tsp fresh squeezed lemon juice

For muffin batter
1 1/4 cup AP flour
3/4 cup whole-wheat flour
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 cup unsalted butter melted and cooled
1/2 cup sugar plus 1 Tbs. molasses (original recipe calls for dark brown sugar)
1/4 cup honey
1 egg, lightly beaten
1/2 tsp orange flavoring
3/4 cup triple sec (original recipe calls for orange juice).

Double recipe:
Ingredients:
For fig filling
1 lb dried figs, trimmed and chopped
1 cup triple sec (original recipe calls for freshly squeezed orange juice which we did not have).
6 tbs honey
 Tbs. fresh squeezed lemon juice

For muffin batter
2 1/2 cup AP flour

1 1/2 cup whole-wheat flour
2  tsp baking powder
1 tsp. baking soda
1 tsp salt
1 cup unsalted butter melted and cooled
1 cup sugar plus 2 Tbs. molasses (original recipe calls for dark brown sugar)
1/2 cup honey
2 eggs, lightly beaten
1 tsp orange flavoring 
1 1/2 cups triple sec (original recipe calls for orange juice).


Directions:
For the filling:
In as small saucepan combine the filling ingredients and bring to a boil. Reduce the heat and simmer covered for 20 minutes. If there is excess liquid remove the cover and reduce until thickened. (In this batch all the liquid was absorbed.) Cool slightly then place in a food processor fitted with a steel blade and process for 30 seconds until puréed. Set aside.

For the dough:
Liberally grease the muffin tins. In a large bowl mix the dry ingredients. In another bowl mix the wet ingredients. Add the wet ingredients to the dry ingredients. Add half the dough to the bottom of the muffin cups. Top with the fig mixture. Don’t let the fig mixture touch the side of the muffin cups. Top the fig mixture with the remaining half of the dough. The next picture shows the muffins partially assembled; 8 muffin tins are shown half filled with the fig mixture and 4 muffin tins completely assembled with the fig mixture covered. Bake in a 400 degree oven for 15 to 20 minutes until golden brown. Let cool for about 5 minutes and remove from the tins to a cooling rack.

The next picture shows the muffins just as they came out of the oven. 

This is a quite unique and nice muffin. They actually came out much better than expected.  I am not sure what difference substituting orange flavored liquor (triple sec) for the orange juice had but certainly the end result was very good. The muffin had a very tender texture and the fig filling added a mild sweetness. The slight crunch from the fig seeds in the fig mixture was a bit of a surprise but added an additional crunch element that was quite nice. They also provided inspiration on how to make muffins stuffed with other dried fruits...like persimmon...maybe.