Smoked salmon, potato, cheese loaf and cheese bites スモークサーモン、ポテト、チーズローフ

We had some leftover cooked spinach, mashed potatoes and a small amount of smoked salmon so my wife came up with this. It is a combination of several recipes; "egg and smoked salmon in puff pastry", "spinach cheese loaf"and mashed potatoes with cream cheese and chives. The egg and smoked salmon recipe inspired the use of smoked salmon. The spinach cheese loaf was the basis for the center cheese and spinach layer. The mashed potato layer was a variation of gnocchi.

The layers are shown here from the bottom, the smoked salmon, cheeses mixture and mashed potato encased in puff pastry..

Since the cheese filling was too much for the loaf, my wife put the excess into small muffin tins with a small piece of smoked salmon on the  bottom to make little cheese bites (shown below).  They came out very nicely.

Without pastry shell and potato, these by themselves were quite a good small bite.

Ingredients:
1 frozen puff pastry sheet, thawed
1 cup mashed potato with cream cheese with chives
Smoked salmon, enough to cover 1/2 of the puff pastry (or whatever amount available)
6 oz. double Gloucester cheese grated (original recipe calls for Mozzarella, we did not have it).
block of feta cheese, crumbled (or to taste).
10 oz. ricotta cheese
One bag spinach (or whatever available) cooked without adding any liquid, excess moisture squeezed and finely chopped.
red pepper flakes (optional)
3 eggs (2 for cheese layer 1 for potato layer)

Directions:
On a piece of parchment paper roll out the puff pastry. Combine the cheeses and the spinach (#1). Stir in the 2 eggs (#2). Put the mashed potatoes in a bowl. Stir in the egg. Add enough flour so the spinach has the consistency of gnocchi i.e. has a firm consistency and is not runny.

Assembly: Lay the smoked salmon on 1/2 of the puff pastry. Spread the cheese and spinach layer on top (#4). Spread the potato layer on top of the cheese (#5). Fold the other half of puff pastry over the half with the cheese mixture. Seal the edges with some water and press with a fork. Dock the pastry with the tines of the fork (#6). Transfer the puff pastry on the parchment paper to a baking sheet. Bake in a 425 degree oven for 30 to 35 minutes or until the pastry is golden brown.

Directions for the cheese bites
Since there was too much cheese stuffing to go into the puff pastry my wife used it to make little cheese bites. She greased a tin for mini muffins. Put a small piece of salmon in the bottom of the cup and scooped in enough filling to fill the tin. She baked these with the puff pastry loaf at 425 for about 18 minutes. When they came out of the oven the cheese stuck to the side of the tin. She used a spatula to loosen the edges while the cheese was still hot. Luckily because of the salmon on the bottom the little bites just fell out when the tin was inverted and tapped gently on the counter top.

This was a very good variation on the "cheese-in-puff-pastry" theme. The salmon gave a salty smokiness. The ricotta spinach feta combo is always winning. The layer of gnocchi like potato on the top was a lovely surprise. The cream cheese chive flavor really came through and smooth texture of the potatoes was a nice contrast to the somewhat firmer texture of the cheese layer. The little cheese bites were also very good. Again the salmon added it characteristic salty smokiness, the cheese layer was very good but it was different from the cheese layer in the puff pastry loaf made with the same ingredients. The outside of the cheese had gotten toasted in the mini muffin tins so it was somewhat crunchy and the flavor of the toasted portion was somewhat deeper than the un-toasted portion. It made a very satisfying single mouthful. These would definitely be worth making in their own right.

Cheese bites, two kinds チーズバイツ、2種類

 My wife is into making small cheesy and eggy appetizers or bites. These are some she made recently. The green one is made with spinach and golden one is slightly sweet with honey. (My wife was not planning on making the golden one but the recipe for the spinach bites was short of filling the pan. She didn’t want to cook a pan that was not full so without a specific recipe to go by she came up with the golden bite.) Both are eggy and cheesy with different flavors and we like these small bites with a sip of  red wine.

Ingredients:
For spinach (green) cheese bites
One bag of fresh spinach cooked and drained
1/2 cup ricotta cheese
1/2 cup finely shredded Parmesan cheese
2 eggs beaten
1 garlic clove minced
1/4 tsp. salt
1/8 tsp. cayenne pepper


For spinach (green) cheese bites (X2)
Two bags of fresh spinach cooked and drained
1 cup ricotta cheese
1 cup finely shredded Parmesan cheese
4 eggs beaten
2 garlic clove minced
1/2 tsp. salt
1/8 tsp. cayenne pepper

For golden cheese bites
1/2 cup ricotta cheese
1 egg
1 Tbs. honey
1/8 tsp. cayenne pepper
1/8 tsp. salt
1/2 cup grated cheese (I used smoked gouda and Monterey Jack)

For golden cheese bites (X3)
1 1/2 cup ricotta cheese
3 egg
3 Tbs. honey
1/4 tsp. cayenne pepper
1 1/4 tsp. salt 
1 1/2 cup grated cheese (I used smoked gouda and Monterey Jack)

Directions:
For spinach bites: Pulse the spinach, garlic, salt, cayenne and eggs in a food processor until finely chopped and mixed. Add the spinach mixture to the combined ricotta and Parmesan cheese. Using the second smallest ice cream scoop put the mixture in mini cup cake tin lined with paper cups. As shown in the picture below I didn’t have enough spinach mixture to fill the tray so on-the-fly I came up with the golden mixture to fill the remaining cups. (As you can see the amount was perfect to complete the tray.)

For golden bites. Blend all the ingredients together and scoop into the paper lined cups.

Cook at 400 F for about 20 minutes until they are fairly firm when touched. Let rest for about 5 minutes and remove from the muffin tins.

These make very nice small bite appetizers. Both versions were very different but very flavorful and light in texture. The spinach bites were savory with a slight garlic cheesy flavor. The spinach flavor came through nicely. The yellow version was  sweeter (obviously due to the honey). The cayenne pepper in this version was much more pronounced than in the spinach version. It resulted in a sweet/hot/peppery combined taste that really made the bite. We also discovered they heat up very nicely in the toaster oven 

Indian-style spinach with fresh cheese curd (Saag Paneer) ほうれん草とチーズカードのカレー

This was entirely made by my wife. It is good but the amount of work involved, especially making the cheese curds, require a bit more energy than we would like to expend. I will let my wife blog this.

This recipe comes from American Test kitchen. I was intrigued by the prospect of making my own cheese—it looked so easy in the recipe. 

For the cheese I used: 2 quarts of 2 percent milk, 2 cups buttermilk and 1/3 Tsp salt. I heated the milk to boiling, took it off the heat and stirred in the buttermilk and salt. I like it stand for about 1 minute (picture above #1). I then poured the contents of the pot into a colander lined with cheese cloth (picture above # 2, 3 & 4). When it cooled down to the point where I could handle it I squeezed the curd as hard as I could to remove more liquid. I then put the still wrapped curd between two plates weighted down with some cans (I used cans of beans). I found that I had to continue draining the curd overnight until it became firm enough to handle and cut into 1 inch size pieces (see picture below).

 

For the spinach sauce I used:One large bag of spinach (12 oz.), The leaves from one bunch of rapini (or broccoli rabe, actual recipe calls for mustard green), 3 tbs butter, 1 tsp. cumin seeds, 1tsp. ground coriander, 1tsp. paprika, 1/2 tsp. ground cardamom, 1/4 tsp ground cinnamon, 1 onion finely chopped, 2 garlic cloves, 1 tbs grated fresh ginger, 1 jalapeno pepper (seeded, deveined and chopped), 1 can of whole tomato (14.5oz), drained and chopped coarsely, 1/2 cup roasted chopped cashews (toasted in the toaster oven) and enough buttermilk to thin the sauce if it gets too thick. I wilted the spinach and rapini in a wok and squeezed out the liquid. I then chopped the leaves and set aside about 1/3 cup of the chopped leaves.

Then I put the butter in a skillet over medium heat and added the cumin, coriander, paprika, cardamom and cinnamon and cooked the spices until they were fragrant. Then I added the onion and salt and cooked until wilted. Next came the garlic, ginger and chili which I cooked until lightly browned and most of the moisture had evaporated from the pan (picture above left). Then I added the tomatoes and continued cooking until the moisture was gone (picture above right). I removed about half the onion mixture and set aside. The rest of the onion mixture as well as the 2/3 of the spinach mixture and 1/2 of the toasted cashews went into a blended and were pureed. I then added the pureed mixture back into the skillet and added the onion mixture and spinach mixture I had set aside. We added some additional hot sauce (Sriracha) to bring up the heat a bit. 

To serve: I cut the cheese curd into inch size pieces and gently folded into the sauce added a little buttermilk and gently heated it. I served it with rice and the remaining cashews sprinkled on top.

The sauce for this dish is fabulous. All of the flavors meld together and the addition of the hot sauce made the flavors sing with a pleasant heat. We ate the sauce and curd with rice. Then, we had the sauce for breakfast on toasted bread with a poached egg on top. We served it as an appetizer on crackers with smoked cheese. It is extremely versatile. I would make the sauce again but I would probably use a commercial product for the curd in the future. I would also try other types of cheese such as feta. It would probably work with tofu as well…my husband will probably say I am getting “too creative” again at the last suggestion.

Spinach cheese loaf ほうれん草とチーズのローフ

This is another one of my wife's baking projects. She likes basically anything made with pie dough; mini pies and cheese pockets you name it. She was inspired to make this spinach cheese loaf after reading a recipe in one of the "freebee" promotion cooking magazine we received. She made substantial changes to the recipe and "inspired by" rather than "followed" recipe is appropriate. We had this as a light lunch on the weekend. I made a quick cucumber and tomato salad with our home-made ranch dressing from our favorite "high "octane buttermilk. Since we also made deviled eggs, these are on the plate as well. It was sunny but rather hot day and cold crisp white wine or sparkling wine could have been good but we restrained ourselves.

I also served very sweet ripe mission figs.

You can see the spinach stuffing with bacon bits and bottom and top layers of smoked mozzarella cheese.  She used store-bought pie crust which came out nice and flaky.

This was how it looked before slicing. She made a few cuts on the top crust as vents to let the steam escape.

Ingredients:
One packaged pre-made pie crust thawed
Spinach, two bags, cooked without adding any liquid, excess moisture squeezed and finely chopped.
2 strips of bacon cooked until crispy, oil drained and crumbled.
Two onions diced and carmelized
Feta cheese, half block, crumbled or to taste.
Red pepper flakes to taste
One Egg, beaten.
Smoked mozzarella cheese, thinly sliced, enough to cover the bottom and top of the baking dish.
1 tsp of melted butter.

Directions:
Line the bottom of a small pyrex cooking dish with parchment paper (this makes removal of the loaf much easier).
Roll out one sheet of the store-bought (Pillsbury) pie crust. Put it over the parchment on the bottom dish allowing the excess to hang over the sides (#1).
Line the dough with a layer of smoked mozzarella (#2).
Mix the cooked, chopped spinach, rendered bacon, caramelized onions, feta cheese, beaten egg and red pepper flakes together (#3).
Pour mixture over crust in dish (#4). Cover with another layer of smoked mozzarella. Fold the excess dough hanging over the side of the dish on top the the spinach mixture (#5). Cut vent holes in the top crust and brush with melted butter.
Cook in a 425 oven for 45 to 50 minutes or until the crust is nicely browned (#6). Let it cool completely before attempting to slice.

When she put the loaf in the oven, she was a bit distraught because it looked like the moisture was seeping out to the bottom crust, She thought the bottom crust wouldn't get crispy/flaky. But it turned out to be an optical illusion and everything came out just fine.  This was very nice "all-in-one" lunch. You get you starch, vegetables, and protein all in, in one slice.

Spinach cheese puffs ほうれん草チーズパフ

This is one of those small cheesy appetizers my wife likes to made. She saw this recipe on line and also realized that one of the boxes of frozen puff pastry was getting old. On the top of that, she cooked 2 packages of baby spinach and was looking for the best way to use them. So, all converged to result in this dish. I helped in preparation and clean-up. This is cheesy with a nice lemony flavor from the lemon zest. The puff pastry was still good and made a light crispy shell. This is a bit on the larger side and half  per person is just perfect size for us.

As usual, I ask my wife to take over.

Ingredients:
One sheet of puff pastry
2/3 cup onions finely diced
4 garlic cloves finely diced
8 oz. Cream cheese
2 eggs
2 packages of fresh spinach, cooked and drained
1 1/2 cup feta cheese finely crumbled
4 tbs. Dill
4 tsp. Lemon zest

Directions:
Cook the onion and garlic in a frying pan. Set aside to cool. Soften the cream cheese by lightly microwaving it under the defrost setting. Cream the softened cheese together with the eggs. Add the rest of the ingredients and stir until completely combined.

Cut the puff pastry into 9 squares. Roll out the squares so they are large enough the put in the greased cups of the muffin tin with the edges hanging over the sides (#1). (It was a bit tedious convincing the pastry to go into the cups. Also, the 9 filled cups would leave 3 unfilled in the 12 cup muffin tin. So I thawed some regular pie crust dough and used it for the remaining 3 cups.) (Digression: I made the remaining pie dough into impromptu cookies; roll out pastry, put butter and cinnamon sugar on half, fold the other half over, cook in toaster oven 400 degrees 15 minutes.)

Fill the pastry shells with the cheese mixture(#2) and fold the pastry hanging on the side over the cheese filling (#3). (Cover the cups with the pie dough with a round piece of dough like a pie topping.) Refrigerate 30 minutes. Bake in a 400 degree oven for about 20 to 25 minutes until the tops are golden brown (#4). Picture #5 shows the puff pastry puff while #6 shows the one made with pie dough.

Whether made with puff pastry or pie dough the result is highly acceptable. Lemon was the first taste to come through which melded into a savory onion, garlic cheese combo. Both pastries added a nice buttery crunch. Interestingly, the cream cheese mellowed out the feta very nicely. After biting into it you wouldn’t say “oh cream cheese and feta” instead you would say, “ a nice creamy savory cheese combination. What cheese would that be?”

Home made fresh cheese curd、improved version 自家製チーズカード

In the past, my wife made cottage cheese and cheese curd (which went into an Indian spinach curry, saag paneer) which we posted before. This is an improved version of the cheese curd. The improved version was excellent and better than the previous version so I decided to post it again.  I served the cheese with my mildly spicy marinara sauce which I had made for pizza the previous weekend. I also added some good fruity olive oil, smoked sea salt and garnished with fresh basil.


Here is another version with the marinara sauce, olive oil, and oil-cured black olive a few days later.



This improvement was a continuing work in progress with several stumbles along the way. Suffice it to say that success depended on the combination of the right ingredients and the proper tools. The improvement my wife made to the ingredients was the use of high-octane (4% instead of 1%) whole milk as well as high-octane buttermilk  (Harrisburg Dairies whole buttermilk from Whole foods). The buttermilk was almost as thick as yogurt.  The proper tools consisted of improved cheese cloth and a heavy duty stock pot to boil the milk without scorching. She got the new cheese cloth (from the New England Cheesemaking Supply Company). This cloth is called butter muslin and is used for draining curds for soft cheese. This cloth is much sturdier than the cheesecloth sold in grocery stores. It has a very fine mesh which captures all the curds instead of letting half of them do down the drain (which is exactly what happened on one of our first attempts). But, by far the most expensive investment, was the purchase of a new stainless steel stock pot (All-clad) for boiling the milk. In one of her attempts to make cheese, my wife used a porcelain-lined metal stock pot which I had used to cook wort for making beer many years ago. Although she stirred continuously, when the milk came to a boil, the bottom had heavily and totally scorched. The resulting curd tasted burnt. It was terrible. We had to discard it.  It also took considerable scrubbing to save the old stock pot. I had wanted to get a new stock pot for some time so I thought this was a good excuse to make the investment. I do have to say that to date this is the most expensive cheese curd EVER.

Ingredients:
Whole milk (4%) 1 gallon
Buttermilk 4 cups,
4 tsp. salt

My wife brought 1 gallon of whole milk to a boil in her shiny new stock pot (no scorching this time). She then added the buttermilk, stirred  and let it sit for a few minutes. Then, she poured the milk through the new cheesecloth over the colander. After 5 minutes or so, most of the water (whey) drained away and the cheese curd remained (see below). With this new cheesecloth, no curd was sacrificed to the sink god!



She wrapped the curd in the cheesecloth. Since we do not have a cheese press (yet), we used a Japanese pickles pot (this one is square with a spring loaded pressure board which can be further lowered by turning). She placed the wrapped curd into this contraption and pressed it by turning the knob.  She kept it in the refrigerator for several hours. More whey came out. She discarded this and pressed it again. The next day, the cheese curd was soft but hard enough to be cut into appropriate sized pieces.

The texture was very creamy and the taste was slightly sweet. It had the  texture of good cream cheese and a taste reminiscent of Mozzarella cheese. Besides enjoying the cheese curd itself as a drinking snack such as the ones shown above we used this in an Indian-style spinach curry which was also very good. Since the stockpot investment, my wife will have to make quite few batches of cheese (and possibly expand her repertoire) to reduce unit costs. (Meanwhile, I hope to enjoy the stockpot for my cooking projects “free of cost”).

Spinach and mint cake ホウレン草とミントの緑のケーキ

We posted green pancakes made with a combination of spinach and mint and we really liked them. We had some left over spinach that we had to use up. In addition, the mint was growing profusely in our garden. My wife found a recipe for cake made with spinach and she decided to make it. That took care of the spinach. Then she remembered the spinach mint pancakes and decided she would get the mint somewhat under control by substituting some mint for some of the spinach in the recipe. The cake is a bit like green tea cake  in appearance but the taste is completely different--and it is really good.

My wife made icing from cream cheese and honey.

The icing is not too sweet but added a nice taste and texture.

Ingredients:
1 cup raw spinach (packed) (or skip the spinach and replace it with 1 cup mint)
1 cup raw mint (packed)

3 eggs
1 tsp. vanilla
1 1/2 cups sugar
3/4 cup olive oil
2 tbs. lemon juice
2 cup flour
3 tsp. baking powder
1/2 tsp. salt

Frosting:
1 block of Philadelphia cream cheese
1/4 cup honey
1 tsp. vanilla


Directions:
Sift together the flour, baking powder and salt in a bowl and then set aside (#1).  Put the spinach, mint, eggs, vanilla, lemon juice and sugar in a blender and puree. Then with the blender on a slow speed add the olive oil to make an emulsion (#2). Add the vanilla and mix in. Add the spinach/mint mixture to the flour (#3 & #4).  Put into a greased 6" x 8" inch baking pan that has been lined with parchment paper (to made it easier to get the cake out of the pan when it is done #5.) Bake at 350 degrees for 25 to 30 minutes or until a tooth pick comes out clean (#6).

Frosting:
cream the cream cheese in a mixer. Add the honey and the vanilla and continue creaming until it becomes light and fluffy. Slather it on the the cooled cake.

This is a great cake. As with the green pancakes, the mint flavor predominates and is very refreshing. This is not too sweet and we had this even as a breakfast and was great with coffee. Although my wife found another way to use our prolific mint, it is still taking over.

Mini Lasagna cups ミニロザニアカップ

One day, all of a sudden, my wife asked if we still have wonton or gyoza skins. I said we had leftover gyoza skins frozen. I was not sure why she was asking this. I found out that she saw a recipe for “mini-lasagna cups” which uses wonton skins as the pasta. This is a good dish to make since I have been reheating my marinara sauce once a week for several weeks now to make it last. It was time to use it up. In any case, the picture below shows the mini-lasagna cups she made. They are perfect for a lunch or appetizer. The combination of flavors is very nice.

You can see the layers in the picture below; layers of ricotta cheese and spinach and alternating layers of marinara sauce (actually one time when I reheated it I put in chopped up cooked chicken) separated by the wonton skins. She ran out of the wonton skins and some of the lasagna cups ended up having a layer of Pennsylvania Dutch noodles instead. (Because she had those and hey, they are a form of pasta).

 

I am not sure where she saw this recipe but I’ll ask my wife to take over. (Note from wifey: I found the recipe in the Washington Post and as usual treated it as just advisory.)

Ingredients:
1 cup cooked spinach
1 cup ricotta cheese
1/2 tsp. salt
2 cups shredded cheese (I used a combination of dry mozzarella, smoked gouda and cheddar.)
1 1/2 cups husbandito’s marinara sauce
36 wonton skins (3 per 12 muffin cup tin)

Directions:
Mix the spinach, ricotta cheese and salt together. Put half of it in a separate bowl and stir in 1/2 of the shredded cheese. Fit a wonton skin into the bottom of a 12 cup muffin tin. (I used muffin papers to make it easier to get the finished product out but it turned out they weren’t necessary.) Evenly divide the ricotta spinach blend into each cup (#1). Fit another wonton skin on top. Spoon the marinara sauce on top (#2). Cover with another wonton skin. (Note that at this point I ran out of wonton skins so I used cooked pasta as shown in the left side of #3) Evenly divide the ricotta shredded cheese on top (#4). Top the mixture with remaining marinara sauce and grated cheese (#5). Cook in a 375 degree oven for 12 to 15 minutes until cheese on the top is melted, browned and bubbling (#6). 

These were a bit tedious to put together but they were worth it. They had all the satisfying complex flavor of a full lasagne with all the elegance of a single portion. They made a perfect lunch with a salad or a small bowl of soup. 

Spinach Soufflé (easy version) ほうれん草のスフレ

My wife is partial to spinach soufflé. Previously I made it the traditional way by separating the egg yolks and whites. Then making a béchamel sauce in which I put the egg yolks. The whites are whipped before being incorporated into the béchamel sauce too. Then we learned from Jacques Pepin that there are two simpler ways to make souffle. One is to just use a whole egg rather than separating it. The other was to make  a corn soufflé  without even making a béchamel by using fresh corn pure instead. Those two methods were much easier. Recently we tried a variation of another soufflé recipe from Pepin which he called (Maman’s cheese soufflé recipe). We saw the recipe presented on YouTube. Again we used whole eggs rather than separating the yolks and whites. Although we adopted the idea of using a whole egg in the souffle, we did not make Maman’s cheese souffle instead we tailored the recipe to make spinach souffle by adding spinach and onion. It did not rise as much as we expected but it was pretty good. We served it with roasted lamb with mushroom port wine sauce (picture #1).

We cooked it in small but deep ramekins (picture #2). If we used shallower and wider opening vessels like one used by Pepin, it may have risen more but this was just fine and tasted really great.

Again, we modified the recipe in several ways. One modification is that I used much less butter than is used in classic Béchamel sauce; in the classic the same amount of butter and flour is used. I add finely chopped onion and/or mushrooms in addition to the butter. The flour coats the surface of the fat covered onion and makes the resulting Béchame without lumps. This is not a precise recipe but just a note for myself.

Ingredients: (made two large ramekins full, 2 inches in diameter)
1 medium shallot, finely chopped
2 tbs unsalted butter
3 tbs Ap flour
1/2 cup or more milk
1/4 cup spinach, cooked and moisture squeezed, finely chopped (I cooked it without added water in a wok with a lid and then squeezed out any remaining moisture using a ricer).
1/2 cup Gruyere cheese, grated
3 large eggs, well beaten
Back pepper, salt and nutmeg for taste

Butter and grated parmesan cheese to lightly grease the ramekins.

Directions:
In a frying pan, melt the butter and cook the shallot for a few minutes, add the flour and mix for one minute after the dry flour disappears
Add cold milk at once and mix using a silicon spatula until well mixed and thickened. Add the cheese and mix (adjust the thickness by adding more milk)
Add the spinach and seasonings and let it cook for 5 minutes then add to the beaten eggs and mix.
Pour the mixture into the prepared ramekins (70% full) (as per Pepin, this can be stored in the refrigerator for a few days before cooking).
Bake for 30-35 minutes in a preheated 375F oven (I used our toaster oven in convection mode).

It did not rise as much as our previous soufflé but it did rise and tasted great with good texture. This is much easier to make. My wife was quite satisfied with it.

Feta, spinach and pine nuts in phyllo dough フェタ、ほうれん草と松の実フィロ包

This is a small finger food based on a recipe from “Frog Commissary Cookbook“. It is phyllo-covered spinach, cheese and pine nuts filling. This is very good with crispy multiple layers of phyllo and cheesy savory center. As good as it is, this was a quite tedious work to make. Unfortunately, even for my wife who patiently makes various baked goods requiring tedious multiple steps, folding the phyllo dough was a bit too time consuming and tedious. I helped toward the end since she was getting very tired. When we finally got them in the oven we concluded that in the future it may be easier to buy this type of appetizer from a holiday season gourmet catalog rather than making it ourselves. 

Ingredients: (makes about 30)
Spinach-cheese filling
1/4 lb feta cheese
1/2 log (4oz) fresh goat cheese
2 bags of baby spinach, cooked covered over low flame without adding water, squeezed and finely chopped
1/4 cup dill (we used a bit more), finely chopped
1 medium onion, finely chopped
2-3 scallion finely chopped
1/2 cup pine nuts, dry roasted in a frying pan
Olive oil for sautéing

Directions:
Sauté the onion and garlic in olive oil for few minutes and let it cool in a bowl
Add the spinach and dill
Flake and mix the feta and goat cheese
Add the pine nuts
(we made this one day before and refrigerated)

Assembly:
One roll (15 sheets) frozen phyllo dough, thawed. Cut the 15 sheets in half making 30 half sheets.
Separate one of the 30 1/2 sheets of phyllo, paint with melted butter and fold it lengthwise in half (#1) and paint again with butter. Place one tsp of the filling (approximately shaped like an Isosceles Right Triangle i.e. a right-angle triangle with two equal sides) on the left corner of the beginning of the phyllo (#2) Fold like folding a flag until to the end (#3) and paint more butter.
Bake it in a 375F oven for 25 minutes (#4).

The folding process made multiple layers of phyllo dough which was very light and crispy in contrast to the cheesy savory filling. The combination of feta and goat cheese really worked. After enjoying these for several days as appetizer, we may have modified the opinion we expressed earlier and decided it was worth it to make them again ourselves rather than buying them from the holiday gourmet catalog. Next time we will divide up the folding. My wife will fold 15 of the 30 phyllo half sheets and I will fold the other 15. If we manage to do this simultaneously it should take only 1/2 the time. Wish us luck.

Green Pancakes 緑のパンケーキ

We like pancakes. My wife collects pancake recipes. Usually, she puts the batter together and I cook the pancakes. This is an interesting and visually stunning pancake. The original recipe came from Washington Post. This was topped with a mixture of fresh goat cheese and Greek yogurt.

The green color is from spinach and mint. The flavor of mint prevails.

Ingredients (from WP)
2 cups flour
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs, separated into whites and yolks
2 cups whole milk
7 ounces fresh spinach (we cooked spinach without adding water until wilted). Squeeze out as much moisture as possible
1/2 cup lightly packed fresh mint leaves with stems (1/2 ounce; use tender leaves and stems; avoid using dark, tough stems)
4 tablespoons (1/2 stick) unsalted butter, melted
Olive oil
1/2 cup fresh goat cheese, for serving (we used a mixture of goat cheese and Greek yogurt)
1/2 cup strawberry preserves, for serving (we did not use this)
1/2 cup roasted unsalted pumpkin seeds, for serving (we did not have this).


Version #2 with cake flour (no spinach)
1 cup AP flour

1 cup + 2 Tbs. Cake flour
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs, separated into whites and yolks
2 cups whole milk
2 cups lightly packed fresh mint leaves  (1 ounce; use tender leaves.)
4 tablespoons (1/2 stick) unsalted butter, melted
(This was the version we used 6/18/2022)


Directions:
Stir together the flour, sugar, salt and baking powder in a bowl.
Beat the egg whites in a separate, clean bowl, until they form stiff peaks.
Combine the egg yolks, milk, melted butter, spinach and mint in the vitamix blender and process until fully incorporated (#1) Pour that mixture into the flour mixture and stir well. Gently fold in the egg whites (all at once) (#2).

Coat a small nonstick skillet lightly with the olive oil and heat over medium-high heat (#3).
Scoop up the batter (using the largest ice cream scoop) and pour into the center of the skillet.
Cook until browned in spots on the bottom side and bubbles have formed around the edges, 2 to 3 minutes.
Use a spatula (and wrist action) to flip the pancake to cook the second side.  (#4). Repeat to use all the batter
Serve right away, topped with goat cheese (savory) and/or with strawberry preserves (sweet). Top with pumpkin seeds. (we used a mixture of goat cheese and Greek yogurt).

This is an amazingly good pancake. The green color is rather stunning. The flavor was very good, although we do not particularly taste spinach, mint flavor is quite nice. The texture was also pleasantly moist. We do not think the topping is not particularly needed. Perfect breakfast with Cappuccino.

Chicken Cheese mini-pies ミニパイ

This is a drinking snack my wife came up with. It goes well with red wine and is also a means of "leftovers" control. This is vaguely based on the recipe she saw on line but she essentially made this without a recipe. The picture shows two mini-pies. The square one on the left is filled with cheese and jalapeno pepper. The round one on the right is filled with minced barbecue chicken, caramelized onion, and cheese.

Although the focus of the exercise was on making the chicken pies, my wife found herself out of chicken filling but with a fair amount of defrosted pie dough left. So "on-the-fly" she came up with the cheese filling so as not to waste the dough. Although she carefully sealed the edges of the pie, most of the cheese melted out (left) leaving a hollow shell with a  nice cheesy jalapeno flavor behind. The chicken filling stayed in the pie (right).

Ingredients:

Crust:
A package of frozen pie dough thawed.

Filling for chicken pies:
Cooked chicken (we used leftover dark meat from the barbecue the prior weekend). (This is where the leftover control comes in), 2 legs, finely chopped.
Cheese, grated,
Chopped arugula (or spinach)
Onion, half, medium, finely chopped and caramelized

Filling for cheese pies:
grated cheddar and smoked Gouda cheese
Jalapeno finely minced

Mixture of flour and water to seal the two pieces of pie dough.

Directions:
For the chicken pies, caramelize and cool the onions, finely mince the cooked chicken, mince the arugula and grate the cheese.
Mix all the ingredients in a bowel. For the cheese pies, grate the two cheeses and mix with the jalapeno.
For both types of pies roll out the defrosted dough and cut into circles of whatever size you like.
Put a scoop of the chicken or cheese mixture on the bottom round (#1) and top with another round of pastry (#2).
Use the paste mixture to seal the edges and crimp with fork (#3).
Cook for 18 to 20 minutes in a 400 degree oven until golden brown (#4).

The chicken pies were quite good. The smokey barbecue flavor blended with the caramelized onions and the cheddar cheese to make a very hearty and satisfying taste. The cheese pies were a bit less successful. Although they were sealed the jalapeno cheese filling melted and seeped out. Although they were basically hollow they still tasted good. The cheesy and fresh pepper flavors permeated the flaky dough. Both were a good snack with a glass of wine.

Creamed spinach au gratin ほうれん草のグラタン

One weekend, we were planning to make spinach soufflé. My wife prepared a package of spinach for this but somehow we ran out of time and decided to make the souffle later.  But it is basically not feasible to make soufflé on weekday evenings. Almost one week passed after my wife cooked the spinach and there was still no souffle. Before the spinach went bad, we decided to just make creamed spinach. As a consolation prize, I decided to make it slightly more interesting by adding panko crust mixed with Parmesan cheese and calling it "au gratin".

The amount of two small servings seen above.

Spinach: The package of baby spinach (about 10 oz) was cooked without additional water in a tightly lidded pan for 4-5 minutes or until wilted mixing twice of three time during the cooking. I squeezed out the excess moisture and cut into small (1/2 inch) pieces.

Béchamel sauce: I finely chopped a shallot (one, medium). I then sauteed it in a frying pan with olive oil (2 tbs) and butter (1 tbs). I sprinkled in AP flour (about 3-4 tbs) and sauteed it for few minutes until the flour coated all the shallot pieces and got sort of wet. If you use more fat, it will be easier to make the sauce but with the flour coating the individual pieces of shallot, you can make Béchamel with much less fat. I initially added milk (1%, one cup) all at once and mixed using a silicon spatula. After the sauce thickened, If needed, I add more milk to adjust the consistency. I seasoned it with salt, white pepper and nutmeg (both freshly ground). I then added shredded aged cheddar cheese (about 1/2 cup) and the spinach.

Bread crumbs: I used Japanese panko crumbs (about 1/4 cup or more), added good olive oil (about 2 tbs) and mixed the oil and crumbs by rubbing the crumbs between my finger tips. I also mixed in grated Parmigiano Reggiano (about 3-4 tbs), You could add more on the top of the crumb layer before baking.

Assembly: I divided the creamed spinach into two small flat ramekins and spread the bread crumbs on top. I baked them at 400F in a preheated toaster oven for 7-10 minutes or until the crumbs were golden brown.

This is not as good as spinach soufflé but much more interesting than a simple creamed spinach. We had this as a drinking snack but this will be perfect with toast points or small baguette rounds.

Baked puff pastry with cheese filling チーズ詰めパイ

This is based on a recipe from WP called "Khachapuri Penovani". My wife is always on the look out for small dish which can be served as snack with a glass of wine. In her style of cooking she often takes the recipe as "advisory" and can't resist making changes. This dish came out substantially different from the original recipe; it is more like quiche. She also added spinach and jalapeno.

Since we had spinach prepared for another dish (green pancakes), she also added it.

Ingredients:
For cheese filling
Feta cheese, one 8 oz block
Mozzarella cheese, 6oz whole milk
Ricotta cheese, 10oz whole milk
1 jalapeno finely chopped (or to taste, if more heat is wanted)
3 large eggs
Cooked spinach, finely chopped (optional, arbitrary amount)

Sheet of frozen puff pastry, thawed (#1) (original recipe calls for two sheets, which makes the cheese filling thinner).

Directions:
On a sheet of parchment paper, roll out the puff pastry (#1).
Mix the ingredients for the filling and mix and spread over the half of the puff pastry (#2).
Fold over the puff pastry and crimp  the edges to seal (#3).
Using the parchment paper, move it on the rimmed baking sheet.
Dock the puff pastry with the tines of a fork (#4).
Bake it in preheated 425F oven for 35 minutes or until golden (#5)
Let it cool on a rack (#6).

This heats up well in a toaster oven and a perfect small snack to start the evening with a glass of red wine. The cheese combination was rather mild but the jalapeno gives it a little kick. It's very tasty.

Fried cheese curds 揚げチーズカード

My wife somehow got into making fresh cheese curds. She started this when she made an Indian style spinach curry with cheese curds. We are looking for new ways to serve them. From watching TV food shows, we learned about fried cheese curds. They appear to be specially famous and popular at county fairs in Wisconsin. Although the ones in Wisconsin are "cheddar cheese curds" and are yellow, my wife's are white in color. (I am not sure what the differences is but cheddar cheese curds appear to go through the "cheddaring process" which includes the addition of plant extracts such as annatto seeds which give the curd an orange-yellow color). In any case, regardless of what kind of cheese curds are used, breading and frying a cheese product cannot go wrong. I am sure this is not authentic Wisconsin but it was sure good enough for us.



The cheese curds do not melt, although they do get soft; nice crunchy outside and soft inside.



Batter:
There appears to be several variations, some use beer and others use baking powder for leavening.  I chose one without beer.

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs beaten
1/2 milk

This is the original amount for 1 lb of cheese curds.  I made only 8 small cubes as a trial.
I halved the recipe but there was still too much batter for the amount I made.

Instead of deep frying, I use "shallow" frying.



After the surface became nicely golden, I drained them on a paper towel.



We also tried our own style of fried curds. We just coated the curds with the mixture of flour and curry powder like our baked chicken wings.



This time, I used much less oil and turned it frequently so all the surfaces browned.



This was pretty good with crunchy crust but not too oily and easier to make. We tried this without the flour coating and the curd stuck to the bottom of the pan. We will use the flour coating method make this our own fried cheese curds in the future.

Spinach soufflé ほうれん草のスフレ

This is totally not Izakaya food but, this soufflé rose nicely (for a fleeting moment anyway) warranting the post. My wife's idea of a good time and good food are somehow tied to spinach soufflé and a Manhattan (cocktail). Because I volunteered for testing Japanese grill recipes for a cookbook, we had extra bags of spinach and leftover steaks. In addition, we had 4 egg whites left since my wife made a very nice bread pudding with a delicious but deadly Whiskey sauce (required 4 egg yolks) for dessert when we had dinner guests to evaluate these recipes. So we decided to make a spinach soufflé from the leftovers. My wife only knew Stauffer's frozen spinach soufflé until I made this dish from scratch for her some time ago.

Please do not follow my recipe (I am sure we are safe since nobody in their right mind would follow any of my recipes anyway). If you are going to make this dish, please use a more accurate recipe available elsewhere. I just do not measure things and can not give you accurate amounts of anything. This is just the process we went through for our own record.

Spinach: We had one and half bags of baby spinach (one of those pre-washed variety). My wife just cooked the spinach (no water added) on a low flame in a large sauté pan with the lid on--about 5 minutes or until it is wilted (mixing several times to keep the bottom from scorching). I squeezed out any excess moisture and chopped it finely. 

Bechamel sauce: I chopped one small shallot and sauteed in about 2 tbs of olive oil and 1 tbs of butter for 2-3 minutes in a frying pan on a low flame. I added about 1/4 cup of AP flour and cooked for one to 2 minutes and added cold milk (I used 1%). I think I started with about a cup and then added more milk in several increments until it become rather loose saucy consistency. I added grated cheddar and sheep milk Gouda (about 1 cup) and mixed into the Bechamel sauce (became Mornay sauce, I guess). I seasoned with salt, white pepper, and freshly grated nutmeg to taste. I then mixed in the spinach above. I am not sure about the exact amount but I think this yielded about three cups (or little less) of the creamed spinach.

Egg white: We had 4 egg whites left over from making the Whiskey sauce (remember it used 4  egg yolks! Are those arteries I hear hardening?). I did not know how much egg whites were needed, so I asked my wife to whip all 4 egg whites to the hard peak stage. I first loosened up the creamed spinach with several large spoonful of the whipped egg white and then folded in another several spoonfuls of the egg white until it looked and felt right (whatever that means, I guess I used 2 egg whites worth or maybe a bit more).

Soufflé dish: We used a 7 inch souffle dish which was buttered and dusted with grated Parmesan cheese. I poured in the above mixture (perfect, it came to 80% of the volume of the dish). I cleaned up the edge of the dish and put it in a 400F oven for 30 minutes and Viola!