Roasted Kabocha Squash

Now that I'm relatively rested from Thanksgiving, the November Grand Sumo Tournament has come and gone, and the Huskies secured their Pac-12 championship trophy and made it to the New Years' Six, I can finally resume my dinner planning with more thought.

A steak is always simple (I'm not the one who cooks it!) and there are a handful of other quick, go-to options which would make mostly everyone happy.  It's usually me who is the least happy.

When I know we are having something I don't care for much, like corned beef and cabbage, I try to make a side dish that I enjoy.  Last week's cucumber dish was a prime example.

Since we are getting ready for the biggest eating season of the year, I thought another post with a side dish would be a good choice here.

I did not eat much kabocha/pumpkin while growing up because my parents did not cook it.  We ate more of the other type of squash...winter melon, fuzzy melon, long squash...cooked with some kine of meat or in soup.

But thanks to Thai curry, I've come to realize that I like pumpkin.  And I like it in all forms.  TheHelp likes it too, so he will often pick up a kabocha when he is at the market.  I would love to add chunks to curry, but D2 is not a huge fan.  So instead of adding it to dishes, I cook it separately.

Recently, my go-to method for preparing kabocha has been to roast it in the toaster oven.  My toaster oven is just large enough to accommodate a cut-up kabocha.  Once cooked, the kabocha can be cut up further and added to individual servings of curry.  The light seasoning makes the squash delicious on its own as a side dish.  Any leftovers can be mashed up and used for baking.

And a side note. . .I took advantage of the Black Friday sale at Eat.Sleep.Knit.  My order arrived a few days ago, which was, by coincidence, the same day I made the roasted kabocha.  I couldn't get over how well the color of the yarns matched with the food.

 click on recipe title for printable recipe

Roasted Kabocha Squash

     1 medium Kabocha squash or small pumpkin

     2 tbsp butter, cold

     1 tbsp brown sugar

     1 tbsp maple syrup

     coarse salt, preferably in a grinder

     shichimi togarashi (Japanese spice), optional

Preheat oven to 400 degrees.  Cut squash in half, remove seeds, and slice into wedges.  Slice each wedge in half to form 2 triangular pieces.  Place squash skin-side down onto foil lined baking sheet. Cut butter into tiny pieces and divide evenly among squash.  Sprinkle squash with brown sugar, drizzle with maple syrup, and sprinkle lightly with salt and shichimi togarashi.  Roast for 35-45 minutes.

Wednesday, October 10, 2018

OTARU

Otaru is probably THE destination for me when visiting Hokkaido.  There are so many things to eat (mostly sweets) and so many things to buy.

Our first stop in Otaru was the fish market adjacent to the train station.  We had an unmemorable meal there. . .the place we ate at last year was much better, although if compared to Hawaii, the fish market meal would've been awesome.

A trip to Otaru is not complete without a taste of the lavender soft cream.  The lavender soft cream from the small snack counter in Otaru (main street area) is the best I've ever had.  The snack counter is entirely unassuming.  There are 2 entrances to the place, one from the water side (Russia) and one from the street side (canal).  The eating area has stacking plastic chairs, the same type of plastic chairs popular here for patios.  The Ds made a stop here, and D2 swears that if I had taken the time to eat the twisty potato on a stick, I would've been impressed.  Unfortunately, I had just eaten at the fish market, so the only thing I had room for was the lavender cone.  Yum.

Upon the recommendation of Wi, TheKeeper and I bought a bunch of honey syrups from the Sugi Bee Garden store. 

TheKeeper, DHS, and Nakaz, all bought sake from the sake store.  I wanted to do the same, but I had to save my padded sleeves for TheHelps omiyage.

We revisited Kitaichi Glass, and I managed to double my sake cup collection.

No trip to Otaru is complete without eating something from LeTao.  The four of us, still full from fish market and soft cream, went to the 2nd floor salon to rest our legs.  Because of the season, LeTao had a pumpkin double fromage, which I ordered.  TheKeeper ordered the chocolate double fromage.  I cannot remember what Nakaz and DHS ordered.  I did not eat the bin de fromage this time, but it looked really nice in the glass case next to the chestnut tarts (for next time!).

On our way back to the train station, TheKeeper and I bought some fresh kakimochi from the kakimochi store.  I regret not buying more.  I rationed the kakimochi best as I could, but it was so good.  My favorite is the one coated in coarse crystal sugar.

We spent most of the day in Otaru, leaving in the mid-afternoon for Yoichi.  Last year, we did not go to Yoichi, but I wanted to get special omiyage for TheHelp.  The train ride to Yoichi was interesting.  It took close to an hour to get from Otaru to Yoichi on a small, 2-car train.  At some point, I wondered if we were really going to Yoichi, as I was shocked to be passing through what seemed like an endless rural landscape (think on the road from Kamuela to Kohala).  So why the journey?

Yoichi boasts the flagship Nikka Whisky distillery, a company started by Masataka Taketsuru and his Scottish wife, Rita.  The brick exterior fronting the street did not prepare us for what was inside.

Behind the brick facade was a sprawling array of lawns and brick buildings.  It actually looked like a college campus.

I was amused that Massan's home was painted in robin's egg blue!

We did not go to the tasting room (none of us drink whiskey), but I bought two special bottles of whiskey for TheHelp.


Was the trip to Yoichi worth it?  If you like whiskey, it would be wise to spend a few hours there.  For me, a non-whiskey drinker, I would say yes. . .TheHelp was thrilled with his gifts. 

Was it worth the trip for my fellow travelers?  Probably not, but they were great sports.

Our long day ended with a highly-recommended bowl of ramen in Susukino from Keyaki.  We waited about 20 minutes for space at the counter.  The tiny restaurant can fit 8-10 people, so the 20 minute wait wasn't bad at all.  The miso ramen was a bit spicy, but it hit the spot.  I also tried their pork and shrimp water dumplings. (sorry, no pic) 

And without TheKeeper, we would never have been able to find the place.

Roasted Broccoli

Returning to some degree of normalcy after the holidays is easier when there aren't lots of leftovers to deal with.  Furthermore, work has a way of jarring you back to reality.

Since returning to work, I'm back to preparing hydros and sandwiches in the morning.  I'm also back to cooking dinner.  Yuck.

My first day back at work was also D1's last evening in town, so we went out to dinner.  But by the second day back, I returned to the kitchen.

In spite of placing some kind of food on the table, I'm really not feeling in the mood to cook.  I miss D1, and for whatever reason, spending time in the kitchen is where I can't seem to really function.

The last meal I made that I really enjoyed making was prime rib.  I always use the same prime rib recipe, although I've been tempted to try other preparations with herbs and different seasonings.  One of The Help's friends asked him if we do the pre-seasoned meat from Costco.  We have never tried it, although LA said it's passable.

Anyway, getting back to the prime rib meal. . .I was never a fan of beef, but now, I love prime rib, especially when it's served with a fluffy, piping-hot baked potato.  I was never concerned with other side dishes, but recently, I've taken a liking to roasted vegetables.

Now, long after I had my cousins over for dinner, hindsight has the better of me.  I should have served roasted broccoli.  I served caprese tomatoes, but I think the broccoli would've been a better player with the prime rib au jus and the garlic butter.  Oh well, they'll just need to come back again to have the meal done right.

And I shouldn't have to wait until I cook another rib roast to have roasted broccoli.  Roasted broccoli is easy enough to make any time. Asparagus and cauliflower florets can be roasted using the same method, but asparagus will cook in just under half the time of the broccoli/cauliflower.

After all the other crap I ate over the vacation, I could use some roasted broccoli to get back into normal eating.  But, my God, that baked potato (below) sure looks delicious!

 click on recipe title for printable recipe

 Roasted Broccoli

     2 heads broccoli, cut into florets
     3 tbsp EVOO
     sea salt
     black pepper
     3 tbsp parmesan cheese

Preheat oven to 425 degrees.  Line shallow pan with foil.  Spread broccoli on pan.  Pour on EVOO and sprinkle with sea salt and pepper.  Toss so broccoli is coated with oil.  Spread broccoli in an even layer.  Roast for 20 minutes, tossing once or twice during cooking.  Remove from oven and sprinkle parmesan cheese over broccoli.

Toaster Oven Food: Thyme Roasted Almonds

This summer has been anything but quiet.  I have been busy trying to develop my pacing guides.  Luckily, of the three classes I'll be teaching, two of them are also taught by someone else.  I was glad that she was willing to collaborate on the pacing guides with me.  I was even more astounded that she trusted my judgment.  It will be difficult for me to ever turn my back on her, as she helped me without promise of any gain.  I have gained a deep respect for her, and she has gained my trust and loyalty.

I've also spent tons of time (and money) on my classroom.  I managed to secure the use of an lcd projector, and thanks to Kikukat Mom, I have 2 laptops and a desktop for my classroom.  The former DH gave me a new (still-in-box) desktop computer for me to use, and he even found a monitor for me (all 15" of it).  I may need to swap out my monitor from home because the last time I used a 15" monitor I was under 30!

I brought in my own swivel chair from home, and I took advantage of a great sale (and free shipping) at OfficeMax.com.  I'm $200 poorer, but I have a cart for my lcd projector and a locking file cabinet.  $230 got me a nice fridge/freezer which is made by a brand that normal people buy.  And for about that same price, I indulged in a document camera by HoverCam.  Now I normally wouldn't be so quick to shell out my own $, but given that it was immensely difficult to get the custodians to remove the unwanted (junk) furniture I inherited and to have the school provide me with an lcd projector, I decided it would be best if I took care of myself (and not wait for the school to kick in the $).  The only thing I'm missing now are students!

I'm realizing that although I've been complaining about the pacing guides taking up a lot of my time, the outfitting of my room has taken up a lot of my time as well.  While I feel I've been terribly busy, I think D1 has been even busier.  Last week she attended a student leadership conference at UH-Manoa.  A few days after she returned, she participated in two-and-a-half days of intense jumping, kicking, and screaming at cheer camp.  And although she fulfilled all her required time for her internship, she has continued to volunteer her time at the lab, extracting DNA from various fly species.

D1s internship this summer has been a totally different experience from her internship last summer.  Last summer she was at Gemini Telescope in the HR department.  She was too young to go up to the mountain, so HR was the only option.  She enjoyed Auntie Carolyn, but the experience convinced her that HR was not something she wanted to pursue as a career.  In spite of the disgusting media (flies in all stages of the life cycle), D1 loves the work in the lab.  Without flinching, she talks about handling fly larvae and pupae.  Early on, I got to look around at the lab, and I was led into a room full of fly cages.  The room reeked.  I cannot even describe the smell, but I was told it was fly pheromones.  I can say with certainty that I am NOT attracted to the smell of horny flies who want to get it on! 

D2 hasn't been as busy as D1 or myself, but I've been cracking the whip about her keeping her room tidy.  My efforts have produced very little results, but soon I'll just give up and stop yelling.  The Japanese guests who will be here in two weeks will need to tiptoe and stay on the narrow path through the mess in order to get to the futon.  She has been keeping tabs on all the school supplies we've purchased so far.  I'm glad to see her at least taking an interest in that.  It tells me that she is looking forward to school, and that IS a good thing.

Earlier this summer, when D2 was in summer school, her class maintained a small garden.  She brought home a beet and a small tomato.  She must've enjoyed gardening because she has been bugging me to start a garden.  I guess she didn't realize that I attempted to start a garden too, but it didn't work out the way I wanted it.  I tried growing lettuce hydroponically.  I did it before with success, but this time, the lettuce just didn't grow.  The seeds sprouted, but the plants never got big.  When work starts up, I'll ask my colleague how he does it.  He always posts pics on Facebook of huge mustard cabbages and cucumbers.

I also tried planting kale and basil (twice), and that didn't work out well either.  The bugs loved it!  They completely overlooked the sage, tarragon and thyme which I had growing in the same area.  All three of these herbs can be chopped up alone or solo and mixed into softened butter.  A pat of herb butter on a grilled steak does wonders.  I love to use sage when I roast poultry.  It also tastes great in a grilled cheese sandwich (honest!).  I use tarragon in a chicken salad and also in hunter-style chicken.  Thyme is one of my most favorite herbs because it is so versatile.  Turkey brine needs thyme, and I'll throw a sprig of it in soups.  And I love it as a seasoning for roasted marcona almonds!

click on recipe title for printable recipe

Thyme-Roasted Almonds

     1 lb marcona almonds, roasted and lightly salted
     2 tsp fresh thyme leaves, minced
     2 tsp extra virgin olive oil
     1/2 tsp salt

Preheat an oven to 350 degrees.  In a flat pan with a low rim, toss ingredients together.  Roast for 10 minutes, stirring twice.  Remove from oven, and place almonds in another pan.  Toss for 1 minute.  Cool.  Store in an airtight container until ready to serve.

In two weeks, my vacation will be over.  I feel like I haven't even started my vacation.  A little break would be nice.

Almost Thanh Long: Roasted Garlic Heaven

Three years ago, almost to the date, I was fortunate enough to take a trip to the Bay Area for the New Teacher Center Symposium.  (It had been Super Bowl weekend back then too, but I no longer get all hyped up, as age-wise, most of the players could be my sons.  I might have been called "cougar" at some point in my life, but even I have limits.)  One of the highlights of that trip was dinner at Thanh Long, a quasi-Vietnamese restaurant on Judah Street in San Francisco.

For years before, I had heard stories about the legendary roasted garlic crab served there.  I didn't give it too much thought because I grew up eating crab with a mayonnaise-shoyu dip.  But I wasn't going to pass up the opportunity to try it.

The restaurant was nothing special in appearance, but the food (in addition to the roasted garlic crab, Co and I split a plate of garlic noodles) was out of this world good.  As soon as I got home, I searched the internet for a copycat recipe.  One of the blogs, Rasa Malaysia, had a copycat recipe, so I decided to give it a try.  Two years later, its become my go-to recipe for crab (and for garlic noodles too).

If you're ever in San Francisco, Thanh Long is a MUST try.  Their snooty sister restaurant, Crustacean, also serves crab, but the relaxed atmosphere of Thanh Long is more conducive to getting down and dirty with crab.  Trust me. . .with this crab, you will WANT to be in an environment where you can just dig in.

Rasa Malaysia's recipes for Roasted Garlic Crab and Garlic Noodles can be found here.  I use 1/4 the amount of black pepper because I don't usually care for pepper.  I've made the crab with both dungeness and king crab.  For ease, I prefer king crab.  My wallet prefers dungeness.   

The above link will take you to recipes for both roasted garlic crab and garlic noodles.  When I make roasted garlic crab, I always make the garlic noodles.  I'm not sure if its for nostalgic reasons or not, but it goes well with the crab and tastes so good.  The local Chinese store sells fresh noodles (Shandong Fresh Noodles), but spaghetti works great too.  I also try to have a baguette nearby for mopping up all the tasty sauce.

Uncle Edz

Although I've never tried it, extra jumbo shrimp could likely be used in place of the crab.  I know that Thanh Long serves garlic prawns, and my BFF tells me he prefers the prawns to the crab for ease of eating.  When it comes to eating, shopping and Trivial Pursuit, my BFF is hard to beat!

And while I do love cats, a jaguar is more my speed. . .a black one (preferably an XKR-S), especially if I was looking for something young, sleek, and ultra-hot!

Roasted Asparagus

I was definitely old (over 35) when I began eating asparagus.  The Rents would eat it, usually sauteed in butter, but I was successful at avoiding it for a long time.  The first time I remember eating asparagus was actually a "biology" experiment.  I read in a magazine that eating it has a strange effect on a certain body fluid.  I had no idea what the article meant, as I had never eaten asparagus.

Since then, I've come to like asparagus.  Mom says there is an excellent asparagus recipe in one of the Sam Choy cookbooks.  Because she said that in the days before I was an asparagus eater, I have no idea which recipe she means, but I'm guessing there was some kind of black sesame seeds in it.  Oh well, when I'm feeling less lazy I'll look for the recipe and try it myself.

But for now, this is my current favorite way to eat asparagus.  This recipe uses FRESH asparagus, not that stuff in the can, which I'm not sure is even asparagus at all.

click on recipe title for printable recipe
Roasted Asparagus

     1 bunch asparagus, trimmed

     olive oil

     salt

     pepper

     2 tbsp butter

     1 tbsp shoyu

     1 tsp balsamic vinegar

Preheat oven to 400 degrees.  Arrange asparagus in a single layer on a low-rimmed baking sheet.  Coat with olive oil.  Be sure to get the tips too.  Season with salt and pepper.  Roast 12 minutes.  Melt butter in microwave.  Stir in shoyu and balsamic vinegar.  Pour over asparagus before serving.