Grilled feta, olive and grapes

My wife found this recipe in the food section of the Washington Post. It's a rather simple dish but we really like it.  It makes a good appetizer and goes well with wine. We served it with mini-baguette.

The original recipe suggested cooking this in a cast iron skillet. We thought that might be too big for the quantity we wanted to make so we cooked this is a small anodized cast aluminum pan (this was a Japanese style pot (mini version) with a wooded lid for an individual "nabe" dish) which worked perfectly.

The cubes of feta cheese get brown and crispy on the outside but soft inside. My wife thought it is also good just to enjoy without bread. The combination of spices (fennel seeds, red pepper flakes and ground black pepper), salty olives and sweet grapes all worked well.

Ingredients:

1 tablespoon extra-virgin olive oil, plus more as needed
1/2 cup (2 3/4 ounces) seedless red grapes, (we cut the amount in half).
1/3 cup (1 1/2 ounces) pitted and halved Kalamata olives. (We used a combination of the different olives we had on hand. We cut some of the large ones in half.)
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
8 to 10 ounces feta cheese (in a block)
Good, crusty bread slices, for serving

Directions:
Preheat the oven to 425 degrees with the rack in the middle (we used our toaster oven on convection mode on the bottom rack). Oil a small, oven-proof casserole dish or cast-iron pan. Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, red pepper flakes and a few grinds of black pepper, and stir to combine.
Break the block of feta up into irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots.

This is a really good dish. We had only a small portion the night we made it and reheated it later in the microwave which worked well. My wife kept reminding me as I made the dish, "a little bit of fennel goes a long way". Don't over do it' the fennel actually made the dish. The combination of fennel, olives and grapes were made for each other and the total went remarkably well with red wine. Definitely this will join to our line up of "regular" dishes.

Parsnip carrot mash

This is my wife's innovation. She really likes parsnips and came up with this combination one evening. Since we were roasting pork loin as we do frequently, we also cooked the carrots and parsnips wrapped in aluminum foil in the Weber grill. The black item on the plate is blackened Brussel's sprouts which may not look appetizing but this is the best way to enjoy Brussels's sprouts--they taste sweet almost like candy. Greenbeans and mashed carrots and parsnips complete the sides.

This combination has very good flavor (mostly coming from the parsnips) and a beautiful color (coming from the carrots).

We peeled the parsnips and carrots, cut the small tips off the parsnips and cut the carrots in half because they were too long for the piece of foil. We coated everything with olive oil and wrapped in aluminum  foil (#1 and #2). We placed them in the Weber grill with the pork (#4). The pork was hot smoked but the vegetables wrapped in aluminum foil did not get any smoky flavor. My wife mashed the cooked veggies, added butter and soy sauce. I helped by further smoothing the mixture with my immersion blender (#3).

This mash is really great. It is certainly much more interesting than mashed potato. This will be our regular side for roasted meats.

Egg and smoked salmon puff pastry loaf 卵とスモークサーモンパフぺィストリー包み

This is a recipe my wife's sister sent us. It is one of those all-inclusive breakfast type dishes and we went for it. It is essentially a cream cheese omelet/scrambled egg with chives and dill and  smoked salmon encased in puff pastry and baked. How could this be bad (at least in terms of taste rather than health).

We had this as a light lunch but it also goes well as a hor d'oeuvres. The only problem was that the bottom crust did not quite puff up. Based on past experience with puff pastry we were afraid this would happen so we took some extra measures such as putting it on parchment paper and cooking it on a metal wire grate that elevated it above the baking sheet so the bottom could get more heat (see #5, composite picture below). The cut section shows nice layers of salmon and egg but, as can be seen, the bottom is not flaky. To remidy this my wife turned it upside down and toasted it in the toaster oven on high heat for several minutes. That did the trick the bottom puffed up nicely.

In making this we divided our labour. I made the eggs and my wife prepared the rest of the ingredients and assembled it.

Ingredients: (our modification).
1 frozen puff pastry sheet, thawed
4 eggs*
1/4 cup cream (original recipe calls for milk)
1/8 tsp salt
1 tsp butter
2 oz cream cheese (I used cream cheese with chives)
1/2 tsp chives, chopped (Original recipe calls for green onion)
2 tsp fresh dill, chopped
Smoked salmon, enough to cover center 1/3 of the puff pastry
1/2 cup Double Gloucester cheese (original recipe calls for Mozzarella, we did not have it).

*The original recipe called for 8 eggs. Although we used one sheet of puff pastry as indicated in the original recipe, we thought "8" eggs would be too much and reduced it to 4 eggs reducing the other ingredients accordingly. As you can see below 4 eggs are more than enough for one sheet of pastry (#3 and #4).

Directions:
The recipe said to preheat oven to 350F (we think 400F, is more appropriate. It is also the temperature called for in the instructions on the puff pastry box. At 350F the pastry was a bit too pale (#5 and 6) and the bottom did not cook completely).

Beat the eggs, add chives and dill, cream, and salt. Add small pieces of the cream cheese. In the non-stick frying pan, melt butter and add the egg mixture. Make loose scrambled egg/omelet.

Roll out the sheet of thawed puff pastry to 12 x15inches. On the center 1/3 place the smoked salmon leaving 1/2 inch on both ends, layer the eggs (#1) and the cheese (#2). Fold both sides (#3 and 4), brush with water  (or as the original recipe suggests egg water) to seal the ends. Bake 25 minutes (#5 and 6).

Although we did not taste much of dill or chives, this is a very nice breakfast or snack with wine. After my wife re-toasted the bottom in the toaster oven, the eggs were encased in nicely puffed pastry. Initially the smoked salmon was quite assertive but still quite good.  The whole dish got even better with time as the flavors melded together. It reheated nicely in the toaster oven. We will freeze some and see how we can reheat it. We'll have to work out a way to make sure the bottom also gets cooked because we will be making this again.

Japanese "Yakiyaki-san" smoke-less earthenware grill やきやきさん

In one of the Milk Street magazines, I saw an article about this Japanese smoke-less (or at least smoke reduced) grill which is made from the same type of "Iga" earthenware 伊賀焼 as "Kamado san" かまどさん rice cooker which we have and really like. We also found YouTube footage introducing this by chef Ming Tsai.  What makes this grill special is the way it is constructed; the lower "bowl" has a large groove around the periphery which is filled with water to form a kind-of moat. So during the grilling the oil runs down the grooves on the top plate into the water filled moat rather than onto hot metal or ceramic as it would on a traditional grill. As a result the run-off oil or grease doesn't get heated and start smoking. In addition, according to the manufacturer, the temperature of the earthenware disk does not go above 350C (on medium flame). This is unique to this product since other grills made of either metal or earthenware easily go over 350C and start smoking. Further they claim that the combination of the earthenware disk and its black glaze results in far-infrared heat which gives a "charcoal-fire" like effect or taste.

Being somewhat  of a "gadget" lover, the YouTube discussion convinced me I had to try this and I ordered one. After its arrival, it sat for some time but finally we had a chance to use it.  We were not sure how "smoke-less" this was so we tried it on the stove under the exhaust fan. I followed the instructions. First, I filled the moat to 80% with water and preheated it for 5 minutes on high flame and then turned the flame down to medium. I brushed the grill surface with olive oil and started cooking.

The picture below shows the end products. We grilled filet mignon, shiitake mushrooms, onions, small red potatoes and zucchini. (My wife added a pat of butter to the onion and zucchini when I wasn't looking). Since the meat was filet mignon and very tender I didn't want to overcook it so I did not leave it on the grill for long as a result, there were no char marks.

The meat was one medium sized filet mignon cut into 1/4 inch slices and seasoned with salt and pepper. I put a bit of olive oil on the gill sides of the Shiitake mushrooms and seasoned with salt. I sliced the the onion, and zucchini into1/8 inch thick pieces. I secured the sections of the onions with toothpicks and coated the vegetables with olive oil and seasoned with salt and pepper.

I first microwaved the small red potatoes in a silicon container until they were cooked then I cut them in half and seasoned them with salt and pepper.

I started cooking with the vegetables since I figured they would take much longer than the meat to cook. At medium flame, char marks did not develop so I cranked up the heat to high flame and finally the food started cooking with char marks but still there was no discernible smoke .

The picture below shows the nice crust that started forming on the potatoes and onions. When the veggies were cooked I added the meat. The meat took only few a minutes to cook to medium rare but with this short cooking no char developed. The juices from the meat added to the flavor of the veggies.

Certainly this is a good way to grill without decernable smoke. It is possible to use this grill on the table with a portable gas burner but we are not sure if the heat would be high enough. Besides, we just got rid of our aged portable cassette because we were worried about how safe it was given how ancient it was.

The food tasted really good. Although we did not use any sauce, there was enough seasonings on the food. Both the veggies and meat were perfectly cooked. Washing the grill afterward was not too difficult but we have to make sure it is totally dry before using it again.

Baked tofu namerou 豆腐のなめろう

This is an interesting recipe I saw in the new Izakaya cookbook called "The real Izakaya cookbook". This is supposedly "namerou" but instead of fish (usually blue skinned fish like mackerel), this recipe uses tofu--not raw but baked. I served this with warm sake. Recently, I am fond of having "Hakutsuru" junmai sake 白鶴純米 as warm sake.

This "namerou" is, as I said, actually baked. The original recipe just said "spread on aluminum foil and bake". I thought it would stick to the foil, so I put it on parchment paper which turned out to be a wise move. I was able to remove it from the pan just by using the edges of the paper to lift it.  I cut it into the two portions, still on the paper, as seen below. (The edges of the parchment paper are just visible.)

With this, I served my ususal mackerel simmered in miso. I also served marinated spicy tofu.

This recipe came from an Izakaya cookbook I recently acquired. The book has mostly standard Izakaya recipes but there are some interesting and unique dishes. I will make some more dishes and will include the description of this cookbook the Izakaya cookbook section of this blog. Again, I changed the amounts and made some modification since I did not have myouga)

Ingredients: (For two small servings, the original recipe used a 12 oz block of tofu, and myouga. I didn't have myouga or any thing I thought I could use as a substitute. I added Italian parsley)

Silken tofu 5oz (140g)(#1) To remove excess moisture I wrapped it in a paper towel and put it between 2 cutting boards to weight it down. The upper cutting board was heavy and wooden. I left it that way for 1 hour (#2).
Ginger root, grated (or from tube) 1/4 tsp
One egg yolk (#3)
1 tbs miso (#3)
1/2 tsp soy sauce (#3)
1 spring onion, finely chopped
1 sprig Italian parsley, stem removed and finely chopped (optional, if available use myouga)

Direction:
Using a knife, I chopped and mixed all ingredients (#4).
Spread thinly on parchment paper (this was my addition, without it the namerou would most likely stick to the aluminum foil) on aluminum foil covered baking sheet.
Bake at 400F for 10 minutes (#5, I used my toaster oven on convection mode).
Lift the baked namerou using two ends of the parchment paper, cut into two squares and serve hot with the parchment paper still attached (#6)

This is indeed a very unique and interesting dish. I could have seasoned it a bit more aggressively (more miso) and a hint of sweetness (maybe mirin instead of soy sauce) may have worked better. This is not like "nameous" made from raw fish like mackerel but still, a quite good small dish that goes well with sake.

Japanese "Satsuma-imo" Sweet potato muffin version2

My wife likes to bake bread and she also likes Japanese "Satsuma-imo" 薩摩芋 sweet potato so she is always looking for ways to combine the two. She made "sweet potato" rolls using Japanese sweet potato roasted in the Weber grill and then mashed and seasoned with butter and soy sauce. She used the mashed Japanese sweet potato in the bread dough and also as a filling. In this variation she used the recipe for "refrigerator potato bread" but substituted mashed sweet potatoes for the white potato called for in the recipe. The result was this wonderful rolls/muffin. It has a very tender delicate texture and you can definitely taste the mild sweetness of the Japanese sweet potato. This muffin does not have a sweet potato filling because all mashed the sweet potato went into the dough.

Ingredients:
1 pkg. yeast
1/2 cup sugar (plus 1/2 tsp additional to proof the yeast)
1/2 cup warm water
1 cup warm milk
1 1/2 sticks ( 3/4 cup butter softened)
2 tsp. salt
2 eggs
1 cup mashed Japanese "Satsuma-imo" sweet potatoes (make link to my potato recipe) run through a food mill to eliminate any chunks that may remain after the potatoes have been mashed #1.
4 cups bread flour (with more as needed)

Directions:
Day1:
1. Proof the yeast in the warm water and 1/2 tsp. sugar.  Warm the milk with the butter in it. Dissolve the sugar in the milk mixture.
2. Using a mixing paddle on the stand mixer add the warm milk butter mixture, eggs and mashed potatoes blend thoroughly. Add the proofed yeast and salt. Mix completely.
3. Switch to a dough hook and add the flour one cup at a time until the dough clings to the hook and is smooth and springy to the touch. Knead on speed 2 for 7 to 10 minutes.
4. Form into a ball and put into a bowl with a small amount of vegetable oil turning the dough to cover with a coat of the oil. Cover tightly and place in the refrigerator overnight (or as the recipe says up to 16 to 18 hours).

Day2:
1. Next morning punch down the dough. (It will extremely cold and dense so "punch down" may not be the process that is actually possible. Just flatten the best you can) #2. Let rest for about 5 minutes (picture below) #3. Cut off pieces weighing 2 1/4 oz. #4. Form into rolls and place in a heavily greased baking dish several inches apart so they can rise #5. Cover and let rise until doubled. Cook in a 400 degree oven for 18 to 20 minutes until they sound hollow when tapped #6.

These muffins were amazing. The slow rise overnight in the refrigerator resulted in a very fine texture. The flavor was very delicate but clearly tasted of the sweetness of the sweet potato. The combination of the delicate texture and flavor almost felt like we were actually eating fluffy cooked sweet potato rather than bread. So the substitution of sweet potato for regular potato in this recipe worked very well and the end result was equally as good but distinctly different...well worth the variation.

Chestnuts in syrup and sweet potato with green tea お茶請け

The North American chestnuts we got this year were not as good as usual. They were kind of dry and chalky. We made our usual chestnut rice  栗ご飯 using the fragmented ones and made "kanro-ni" 栗の甘露煮 or chestnuts simmered in syrup. Since I also made "sweet" Japanese sweet potato, we had both as a snack with green tea which is called "Ocha-uke" 御茶請け.

The tea was sold by Hibikian 響庵 and came from Uji 宇治 . With green tea, something sweet goes well. Although both the chestnut and sweet potato are not "sweet tea cake", they are sweet enough to be "ocha-uke".

As before I boiled the chestnuts after soaking them for a few hours in water. I removed the outer and inner skins while they were hot. I simmered the peeled chestnuts in a simple syrup (equal amounts of water and sugar) for 30 minutes and cooled in the syrup.

Once in a syrup, the chestnuts will last for a while in the refrigerator. As I said, this year's batch was not the best but still, the chestnuts brought an autumn taste.