kruizing with kikukat

Monday, October 29, 2018

Prepping for the Holidays: Ice Cream Cookies

Back in June 2016, I prematurely posted a recipe and pics for Ice Cream Cookies.  It was an accidental post, as I had not been totally aware of the posting dates.  My mother was in and out of the hospital, and I was not dealing well with everything.  Several months later, I realized what had posted while my mind was in the fog.  Rather than removing those posts, I have kept them on the site.  I think they are a reminder of a rough time as well as an accurate reflection of what was going on.

Anyway, back to the cookies.  My post wasn't complete because I meant to post two different methods for baking the cookies.  My friend LAMN's mom, baked these cookies in the way specified in the original post (she used a fork to flatten the dough).  She did not chill the dough prior to baking.  I have not come across her method in the plethora of cookbooks which contain this recipe (ingredients only).

Most cookbooks containing a version of this recipe have only vague instructions for the refrigerator method.  Some even give a range of oven temperatures!  I have not come across any recipe which gave specific instructions for forming the logs prior to chilling.  This was bothersome because I usually resort to the refrigerator method, especially if I'm baking on weekends.

Don't get me wrong.  If I have willing help available, I prefer the method LAMN's mom uses since it doesn't require refrigerator space.  But if I am doing all the work, then I usually resort to the refrigerator method since it gives me more control over the time/process. 

Whenever I bake refrigerated cookies (slice and bake), I use an acrylic double Spam musubi mold (8" long), at right, to shape the dough.  To make work easier, use plastic wrap under the mold to prevent the dough from sticking to the work surface.  And always use a piece of plastic wrap between the dough and the plunger.  Ask me how I know.  For this particular recipe, it's not necessary to refrigerate the dough prior to shaping; other recipes may require chilling the dough for a short time before pressing it into the Spam musubi mold.  Do not be tempted to use any of the non-stick molds.  The plunger needs to fit snugly in the lower portion.

With either method, I vary the sprinkles to suit whatever holiday is near.  Because Halloween is a few days away, I used black and orange sprinkles.  I will be sharing these cookies with a few of my favorite work boys.  TheKeeper gave me for farm-fresh eggs.  Nakaz signed D2 up for the NAU mailing list, and UncleScott has been most generous with fish for my family.

The recipe below does not contain a typographical error.  I did NOT forget to list ice cream as an ingredient.  Cookbooks from Hawaii call like-ingredient recipes for this "Ice Cream Cookies", hence the title of this post.  I grew up calling this "Ice Cream Cookies".  I have seen similar-ingredient recipes from outside of Hawaii, and it's often called "Refrigerator Cookies" and, sometimes, "Ice Box Cookies".  I have no idea why Hawaii cookbooks call this "Ice Cream Cookies".  It contains no ice cream and would make a sad and wimpy ice cream sandwich.  I remember KikukatMom telling me these cookies go well with ice cream.  And, once again, mother knows best.  She is right.

click on recipe title for printable recipe

     1 lb butter, softened
     2 c sugar
     1 tbsp vanilla
     1 egg
     5 c flour
     assorted sprinkles

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add vanilla and egg.  Add flour, one cup at a time, until all incorporated.  Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies).  Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice).  Add sprinkles to tops of cookies.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once. 
Kikukat's refrigerator method:  Divide dough into 4 portions and shape each portion into an 8" log.  I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log.  Lay down a sheet of plastic wrap, place mold atop plastic wrap.  Fill mold with portioned dough.  Lay a sheet of plastic wrap on top of dough.  Use plunger to compact dough into mold.  Slide mold off and wrap in plastic wrap (bottom).  Chill for at least 5 hours.  Slice 1/4" thick and place on cookie sheet (20 on a large sheet).  Add sprinkles if desired.  Press down gently to set sprinkles.  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  Makes 10 dozen cookies.

Monday, October 8, 2018

Jougai Ichiba

Our first full day back in Sapporo was filled with eating.  The Keeper suggested we go back to Jougai Ichiba (Sapporo Curb Market) for breakfast.






We tried a different place, and, like last year, we were not disappointed.  The kitamae don (pictured at left) was worth repeating from last year.





On our way to the restaurant, I noticed a bunch of shops selling vaccuum-packed potatoes in butter.  I was intrigued so I ordered it alongside the kitamae don.  The lone potato arrived piping hot with a thick slab of butter.  There was also a thin crust of salt flakes on the skin.  Not expecting much, I took a bite.  Nothing could have prepared me for the taste.  The potato, which looked like a russet, was sweet and creamy.  I shared some with the others, and they agreed that it was not like the russets we have here. 





TheKeeper ordered some otoro sashimi and generously shared some with me.  This was the first time having otoro for me, as I don't think I tried any at Ohiso last year.  Oh my!  The fish melted like butter in my mouth.  The 5 pieces of otoro cost nearly 3000yen!







Nakaz and DHS somehow managed to each finish off a huge piece of grilled atka mackerel.


 I was happy to find reasonably-priced (now it really didn't matter because I would've bought them anyway) shine muscats.  Another taste worth repeating!



















Sapporo Bier Garten 

A trip to Sapporo would not be complete without a meal at Sapporo Bier Garten.

The grilled lamb was so tasty and juicy, and this year, they seemed more generous with the portions of pumpkin.


Of course, an added bonus for me is the bottomless glass of melon soda!

I was also able to replace the t-shirt I got for TheHelp last year.  The "large" I got him shrank to a "small" after washing!

When I went to bed that night, I was grateful for a few things.  I did not feel the earthquake the previous night; TheKeeper said the walls of the hotel were shaking and creaking (he was down the hall from me).  And I was even more grateful for being invited back to Japan with TheKeeper. . .even though he seemed to take great pleasure in watching me stammer and stutter and use some obscene hand motions while trying to buy a new camera strap.







Monday, October 22, 2018

Clam Rice

I was lucky enough to make another trip to Japan with TheKeeper.  And what made it even sweeter was that we went back to Hokkaido.  I love Hokkaido.  Of course, I need to make it clear that I have only been to Hokkaido in autumn, so perhaps I would not love Hokkaido during January or February. 

TheKeeper enjoys staying at branches of a moderate hotel chain, Toyoko Inn.  The hotel website promises clean and comfortable rooms at reasonable rates.  This time we stayed at a different branch from last year, and again, the service was great.  This place was even closer to the Sapporo main station, and it was surrounded by multiple 7-11s, Lawsons, and SeicoMarts!

One thing I really enjoy about this particular chain is the free breakfast.  Of course anything free is great, but more than the $, I really enjoy the food.  This year, the food was a little different that what was offered at the hotel last year.  We spent 5 nights at the hotel (read=5 breakfasts), and not one time did I see any kind of sausage as a breakfast meat.  The featured breakfast meat was meatballs.  The meatballs looked like they were swimming in a reddish-brown sauce which I assume was some kine of bbq sauce.  Not being much of a fan of the combination, I chose to bypass that selection.

On several days, the breakfast buffet line featured a green bean dish.  DHS and I loved it and swore to try recreating the dish when we got home.  I have yet to actually try a recipe for it, but it's on my short list of things I must cook soon. 

My favorite part of the buffet is the assortment of starches.  Every morning, there were at least 4 different starches, actually more if you include the different breads.  I am not usually a big rice eater, but I really enjoyed all the mixed rice selections.  Some days the rice was made into musubi (triangular onigiri?) and other days, it was just mounded in a large dish. 

A few weeks before I went to Japan, I actually made a delicious mixed rice dish.  I served it from a large dish, but I think it would be equally scrumptious pressed into shapes. . .or even used for the rice portion in a Spam musubi.
click on recipe title for printable recipe

     1 can (6 oz) kogai ajitsuke (seasoned clams), drained, juice reserved
     1/2 c bamboo shoots, slivered
     4 dried shiitake mushrooms, soaked in water and slivered
     1/2 c slivered carrots
     1/2 c soybeans, thawed if frozen
     2 tbsp shoyu
     1 tbsp sugar
     1 tbsp mirin
     1 tsp salt
     1 packet (about 1 tbsp) dashi-no-moto
     3 c (rice cooker cups) rice, prepared as usual

Add reserved clam juice, salt, and dashi-no-moto to rice and water.  Let stand for 20 minutes then cook as usual.  Cook shiitake mushrooms with shoyu, sugar, and mirin.  Add carrots and bamboo shoots.  Cook until carrots are soft.  Add soybeans and clams.  Remove from heat.  When rice is done, toss clam mixture with rice.

We arrived in Japan on Sunday, October 7, although it was around noon on Saturday, October, 6, when we left Hawaii.  For some reason, it felt like we arrived earlier than we did last year, as restaurants were still open for dinner.  We were lucky enough to go to our favorite tonkatsu restaurant, Tonkatsu Wako.









Monday, October 1, 2018

Oyako Donburi

One more week of work until fall break.  Five days.  I just need to hold on.  I have a ton of things which need to be done before the week is over.

The weather here has been record-setting hot and extremely humid.  I have been drinking at least one can of Diet Coke every day.  And it's not just because I like Diet Coke; it's because the contents of my Yeti are gone by the afternoon.

Given the weather, perhaps this is not the best thing for dinner, but I've been so lucky to receive fresh eggs from TheKeeper.  TheKeeper has several chicken varieties, and I have learned to distinguish each breed's eggs.  I'm quite proud of this feat, considering the fact that I have not had much experience with chickens. My favorite eggs are from the Whiting True Blue.  The eggs are a beautiful blue color.

I am not sure if I will get to make oyako donburi this week.  Although I have good quality eggs on hand, the days are just too hot to appreciate a hot rice dish.  On the flip side, D1 is getting swamped and stormed upon (thanks, Rosa) so she might be able to enjoy this in the air-conditioned comfort of her building.  And D1, if you're reading this, it won't taste the same if you don't cut the carrots into flower shapes!
click on recipe title for printable recipe

     1 tbsp oil
     1/2-3/4 lb chicken (about 1 1/2 c), cut in slivers
     1 c chicken broth
     4 tbsp shoyu
     2 tbsp sugar
     5 eggs, beaten
     1/2 tsp salt
     2 dried shiitake mushroom, soaked and sliced thin
     1/4 medium sweet onion, julienned
     green onion, chopped
     1 carrot, julienned or cut into flower shapes
     nori (dried seaweed sheet), slivered

Heat oil.  Saute chicken and sweet onion.  Drain.  Add chicken broth and simmer.  Add carrots and shiitake mushrooms.  Simmer.  Add shoyu, sugar, and salt.  Pour eggs over chicken and cook over low heat until eggs are coddled.  Do not stir.  Serve over hot rice.  Sprinkle nori on top just before serving.