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.

Kabocha Ginger Scones

What a week!

I was hoping to start cleaning the house in preparation for D1's homecoming, but my movement was hampered by a late-week accident at work.  Or at least that's what I'm using as my excuse.

I took two friends out for brunch yesterday as a belated celebration for a milestone birthday.  By the time I got home, it was late in the afternoon and I had tons of crap to put away (Costco trip).

All the brunch pigging out rendered me unable to cook dinner.  The Help graciously offered to get dinner for himself.  While he was gone, I discovered a small package of pureed kabocha.  Imagine The Help's surprise when he came back to me actually baking something. . .too full to eat, too sore to clean. . .but not too tired to bake!

When I came across the small package of frozen pureed kabocha, I remember wondering a few weeks ago if it was even worth saving such a small amount.  I guess I got my answer.  The scone recipe doesn't use a whole lot, and I think it's more for the color than anything else.

What I love most about these scones is the strong, bold ginger flavor.  I also love the flavor surprise when the candied ginger isn't processed too fine.  I've made this with expensive candied ginger nuggets as well as with the candied ginger sold in the asian preserves section.  Both types of ginger will work with this recipe.  Buy the cheaper one.

click on recipe title for printable recipe

Kabocha Ginger Scones

     1/4 c sour cream
     1/4 c pureed kabocha (or any type of winter squash)
     1 egg
     6 tbsp sugar
     1/4 c coarsely chopped candied ginger
     2 c flour
     1/2 tsp salt
     2 tsp baking powder
     1/4 tsp baking soda
     1/2 tsp pumpkin pie spice
     1/2 tsp ground ginger
     1/2 tsp cinnamon
     4 tbsp cold butter
     1/2 tbsp butter, melted
     1/2-1 tsp turbinado (coarse) sugar (may use granulated sugar if turbinado sugar isn't available)

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, combine sour cream, kabocha and egg.  Set aside.  Pulse sugar and candied ginger together in a food processor until ginger is finely chopped.  Add flour.  Sift salt, baking powder, baking soda, and spices into bowl of food processor.  Pulse until spices are evenly distributed.  Add cold butter, and pulse until butter pieces are thoroughly incorporated into dry ingredients.  Add to sour cream mixture.  Stir only until mixture clumps together.  Turn onto floured board and knead a few times.  Pat into an 8" circle.  Cut into 8 wedges.  Place on parchment paper, leaving 1/4" space between wedges.  Bake for 18 minutes.  Remove to a wire rack to cool.

Chicken and Squash

Wow!  I'm glad I made it through last week.  Last week was crazy.  I endured 4 out of 5 days of afterschool meetings.  On top of it all, D1 had 2 advanced placement tests to take and a board meeting to attend.  She even managed to attend the year-end performance of the Ambassadors.  The high point of the week was the may day festivities on Monday.  We sure have lots of student talent, especially the Polynesian students.  There were several Tongan dances as well as modern Hula performances.  I had chicken skin during the oli to open up the program.  And thankfully, the program ran smoothly.  All the students behaved.  I hope it is a sign of healing.

I was also able to make good on a promise I made to one of my language arts classes.  When my administrator came in to do my observation, my students engaged in conversation with him, retelling William Golding's Lord of the Flies novel (up to the point we covered), and the admin mentioned never having read the book in his life.  The students also fully participated in the discussion, leading the admin to give me shining evaluation marks.  The last time he came to my room, the students were very hesitant to speak up.  I told them that if they weren't willing to share what they knew, I would look like I wasn't doing my job in educating them.  I also explained how if that was truly the case, it was their responsibility to let me know, as judging from the work they submit, they are getting what I'm teaching.  I'm glad they were more verbal this time because I think it gave the administrator a better idea on what they knew.  And the ones who were present on observation day got a Korean bento from me.  Anyway. . . yippeeee and whew.  "Yippeeeee" that I did okay and "whew" that it is over for the year.

Thanks to The Help, I was able to enjoy a relaxing brunch with the Ds.  We went to Hilo Bay Cafe again, and once again, they did not disappoint.  I hope they will always have spicy ahi inside-out roll on the buffet line.  Nobody makes it as good (unless you ask D1.  She insists Sushi Bar Hime has the best spicy ahi.).  Their featured crisp/cobbler was peach pineapple, which wasn't as good as the strawberry, but I think they learned from the Easter brunch and made the crisp/cobblers a little smaller.  D2 selected a Dutch apple pie, which was huge.  That's the next thing they need to pare down.  The size made it near impossible for the normal person to finish.  They had a bunch of salads and the typical breakfast fare.  D2 enjoyed herself at the make-your-own miso soup bar.  I hope they will have a Father's Day brunch that I can look forward to.

With all the meetings and events last week, I'm hoping this week will be a little more relaxed since next week is sure to be unreal hectic.  The Ds are already telling me what I need to make for their events.  Uh oh...forget what I said about this being a relaxing week.

And I almost forgot. . .with a string of sunny days last week, we officially welcomed pool season!  Water hit 90 degrees on Monday!  Of course, I was the only one thrilled by the high temps.  The Help and the Ds, especially D2, would've preferred it a little cooler.  Not me. . .I love it when the thermometer climbs into the 90s.  After so many months of cool water, it was nice to splash around again.

Now that the weather is getting warmer, I find myself wanting to eat a little lighter.  I'm not looking for a hearty beef dish with thick luscious gravy.  I'm looking for something with more vegetables.  The hot weather makes me want to eat vegetables. 

The Help was nice enough to humor me with a light pasta primavera dish.  Of course he made a side of grilled chicken sausage too.  I'm not a big fan of sausage, but the chicken apple sausage he got at KTA was halfway decent.

When I resumed cooking duties, I made this very humble chicken and squash dish.  In fact, it is so humble that I almost didn't post this.  I changed my mind when I thought this might be one of those cobbled-together dishes which are typical of the plantation mentality which influenced the way many of us here experienced while growing up.  The plantation mentality is one of frugality.  Older Japanese people (my grandparents age or older) might have said, "mottainai", a Japanese word meaning "don't waste".  I never heard that actual word being used , but I remember reading it in an article.  I suppose it's a throwback to the days when every possible cent was saved.  None of my grandparents worked on the sugar plantations, but that does not mean they weren't influenced by the plantations in some way.

So as a tribute to the hardworking people in Hawaii of yesteryear, I decided to post this chicken and squash dish.  The squash is something rarely purchased.  Most people have a friend who has an uncle, a brother, or a grandparent who has a prolific hyotan plant which produces enough to share with their vast extended family network.  That is the way I came upon this hyotan.  Of course, the Ds refused to touch this, as the squash was NOT the type they normally eat. . .they are winter melon purists.

click on recipe title for printable recipe

Chicken and Squash

     1 lb boneless, skinless chicken breast, sliced in half to make it thinner, then sliced 1/4" thick

     1/2 onion, sliced thin

     1/2" piece ginger, grated

     1 medium hyotan, cut into fourths, seeds removed, then sliced 1/4" thick

     1 tbsp oil

     2 tbsp brown sugar, packed

     2 tbsp miso

     1 tbsp shoyu

     1 tsp hondashi granules

     1/2 tsp rock salt

Heat oil in a pot.  Saute chicken, onion and ginger.  Add hyotan.  Add brown sugar, miso, shoyu, hondashi, and rock salt.  Cook until hyotan is cooked.