Sparing

Yuzu Flavored Spare Ribs

I’m baaaack! I hope you all had wonderful holidays. I took such a long break from blogging that returning to the routine is .. like getting out of warm, cozy bed in a still dark, chilly winter morning…wishing to go back in…wait, that was this morning! And the fear that no one missed me is such a depressing thought, right?

The blogging is to me self-discovery with every post. As if I’m hiking up on a winding trail. The end of the journey seems to be around the corner yet I can’t see the finish line because of the curvature of the road… obstructed by bushes and trees. 

Often I am so caught up on making Tuesday’s deadline that I forget how to enjoy the journey itself, the wind in my face, the scent of pine and wild flowers, the sunlight shining through the tall trees…. and sound of music in my head… when I’m feeling sad… snowflakes that stay on my nose and eyelashes, silver white winters that melt into spring. These are a few of my favorite things…ok enough Maria. Anyway, I must stay on course until I find the cure I mean whatever makes me smile and then I don’t feel so bad.

Spare ribs have big bones but not much meat. Meat tends to be tough and chewy..no wonder cheaper than other type of ribs however this recipe is diet friendly. Low fat and also sugar free. I decidedly need to un-found my extra pounds acquired over the holiday. Uniquely flavored with Yuzu the Japanese original citron fruits infused pepper, these spare ribs are interestingly addicting.

 

Ingredients and instructions for 4 to 6 servings (Print recipe here)

Equipment: pressure cooker if you have, not necessary but meat will be much tenderer. For stove top method- large skillet with fitting lid.

• Ribs with bone in – 3-4 pounds ask butcher to separate and cut in half to fit in your large skillet
  .
• Vegetable oil 1Tablespoon
• White cooking wine or sake  3-4 Tablespoons
• 1 Ginger root about size of your thumb; peel and slice thin
• Yuzu (citron) Pepper paste 2-3 Tablespoons or more
• Bay leaf 2-3
• Soy sauce or ponzu sauce (optional)

1. Heat vegetable oil in a pressure cooker pan or large skillet at medium heat. Brown the meat about 2 minutes.
   
2. Pour in the wine, add ginger, bay leaves then put lid on. Cook for 20 to 40 minutes on low pressure. If you’re using skillet, cover with lid, steam cook on lowest heat setting for about 40 minutes
   .
3. Cool down the meat until it is safe to touch. Rub entire rib with Yuzu Pepper paste.
   
4. Line a rimmed cookie sheet with foil and place wire rack on top. Lay the ribs meat side up. Broil in oven for 1-2 minutes or directly on barbeque, grill for 1-2 minutes until nicely charred on the edges. Serve with soy sauce or ponzu sauce as dipping if you like. You may sprinkle some salt to taste, and lots of napkins.

Skiing on Christmas Day at Mt. Hood.It has been a long time last we skied. It still fit…my ski pants that is.

Historical Timberline LodgeInside of Timberline Lodge.

Contrail…neat huh? Looks like Spiderman flinging a web.I think this is Mt. Bachelor – an another great ski resort - but not sure.

We passed this truck in our neighborhood. How neat is that!

Rush to deliver two sheet cakes I made in a rain storm for a simple church wedding last Saturday. Raspberry Almond cake and Chocolate Mousse cake.

Bride and Groom are from Hawaii’s big island. They are lovely and tall! Quick! bring me a stool to stand on!

Natto lover’s dream(?) Christmas gift. Sooo Hamlet…y!

And this amazing looking wooden bowl was created by my son in law. Sorry the pic is not so great but believe me it is beautiful! Many other stunning pieces available for purchase through his web site.

True Grit

Spaghetti Alle Vongole

The clams harvest close to Mt Fuji has drastically decreased recently linked to a possible connection to Mt. Fuji activity. Last time it erupted was in 1707, during the Edo era. There have been things like the sudden collapse of section of the mountain, Lake Kawaguchi is north side of Mt. Fuji, it’s water level is unusually low and the massive amount of ayu (鮎, sweet fish) die off; those strange occurrences may be predicting another eruption in the near future? That is some scientists’ theory…I hope they ‘re wrong.Looking at Mt. Fuji from Lake Kawaguchi.

The clams my husband cooked were of Washington state origin so they had nothing to do with Mt. Fuji or to this recipe yet it was kind of eerie. We were there! A couple of months ago! We walked along Lake Kawaguchi, seeing Mt. Fuji up close… The thought that we may never see serene Mt. Fuji again and hearing of other catastrophic natural disasters lately cast shadow on my mind.

Now let’s go on to cooking - Hold your horses Cowboy, you shouldn’t cook clams right away! They need serious salt bath time! I lectured my husband. Biting into sandy clam is no fun-at-the-beach, de-grit you must! I read a fellow blogger’s method of de-gritting (is that really a word?) and I’m happy to report that it’s practically identical to mine, just that she is cuter and younger..what I’m talking about? In fact, I was getting nervous that the blogger made a really similar dish last week. Her fabulous photos and everything…Honey, do we have a plan B? No? I see….on the bright side, my recipe has Italian name. Buon Appetito!

Time to purge!   

1. Clean clams well with bristle brush under running water.
2. In a large bowl, pour 1000ml water and dissolve 2 Tablespoons of sea salt. Place a strainer one size smaller than the bowl. Put cleaned clams into the strainer.
   
3. Lay long cooking chopsticks or wooden spatulas across the bowl.
4. Cover with a newspaper or cloth on top.
   
5. Wait at least 1 hour but 3 or more hours is preferred. After more than 5 hours in salt water bath, clams were way relaxed.

Ingredients for 2-3 people

• Olive oil 1 Tablespoon
• Garlic 2 cloves thinly sliced
• Red hot pepper 1-2 pods, seeds removed and slice across
• Clams 2 pounds
• White wine 1/3 cup
• Spaghetti half package about 8oz.or less
• Cabbage leaves 3-4 roughly chopped
• Salt, white pepper to taste

1. Heat oil in a skillet. Add garlic and red hot pepper and sauté until fragrant.
2. Add clams and sauté for 30 seconds.
3. Pour wine and cover with lid. Steam until clams open up. Discard ones that do not open. Remove clams to plate or bowl. Set aside.
4. Pour 4 cups of water and 1 teaspoon of salt in a same pan and boil.
5. Break spaghetti in half or thirds and put in the pan. Cook till al dente. Add more water if spaghetti is not cooked.
   
6. Return the clams plus cabbage to the pan and cook for 1-2 minutes.
7. Salt and pepper to taste.Darling, this is marvelous!

    

Every Thursday 4 PM to 8 PM till September 5th. the city’s Farmer’s Market is open for the season. First stop - pizza! It was Delicious!

We ordered drinks at this place. Not bad but the price …yowza $5.75 We could buy 2 slices of pizza with that kind of money.Hand cranked juice extractor?

The picture is gluten free mini cupcakes but we bought regular cupcakes. 75 cent each or 3 for $2.Colorful macaroons are for our eyes only…we are getting short on cash. There is always next week.A different artist is scheduled each week.

The better part of Saturday was spent weeding and removing dead plants. Our next door neighbor came out with a pick to help my husband. How nice!I made strawberry cupcakes using fresh strawberries from garden as a Thank-You gift. I added very little sugar so they were not overly sweet.My raspberry shortcake raspberry plant looks wonderful – Hummm, it does not taste like shortcake however.My husband found this moth’s(?) nest in back yard.

I received bunch of lavender again this year from a neighbor who grew it in her back yard. Love, love lavender!

Peachful

Cold Peach Soup

I tried to think of ways to use Utah peaches, a gift from a friend, before they get sooo yesterday. My husband was satisfied with peach slices as a topping on the homemade cereal he made or something simple like that.. No more ‘taro magic’ he said.  I tried not to listen.

I rarely make cold soup. Cold soup is like not-warm-soup minus the ‘comfort’ adjective. Why is it that warm potato soup is potato soup but cold potato soup is suddenly called Vichyssoise? I can’t even spell that without spellcheck. However, cold soup brings some flair of sophistication, do you agree? I should name this soup peachyssoise or something…nah!

Ingredients for Cold Peach Soup for 4 people

• 3 medium peaches, peeled, pitted and sliced in thin wedges.
• 1 small onion sliced thinly
• Unsalted butter 2 Tablespoon
• 1 cube chicken bullion or 1 teaspoon bullion paste dissolved in 1 cup warm water.
• White wine 4 Tablespoons
• Milk 100cc
• Heavy cream 4 Tablespoons
• Salt , pepper and sugar to taste.

Direction

1. In a medium sauce pan or skillet, melt butter then sauté onion until soft and transparent. 
2. Add soup stock and wine to the pan and bring to boil. Reduce heat and simmer for 2-3 minutes. Cool for 5-10 minutes.
3. Put cooled onion mixture, peach slices, milk and cream into blender.
4. Blend in high speed for about 1 minute or until smooth. If you like to have more velvety texture, strain with strainer.
5. Salt, pepper and sugar* to taste. *Sugar is optional.
6. Chill the soup. Serve with herbs, sour cream, cream or croutons.

 

Here are other peach dishes I made.Peachy sauce over pressure cooked chicken.

Peaches, broiled crisp pancetta and feta cheese sandwich. The salty pancetta and sweet peaches go well together.

Peach yogurt cake has light cheese cake flavor.

We visited Seaside Oregon last Friday. The town was bustling as they got ready for the finish line of the Hood to Coast relay on the 25th. Lewis and Clark statue..and my sweetheart.

We rented this two person tricycle. My husband did most of the pedaling.Right! Virtual coffee flavor.

We really had to try this. We chose deep fired snicker bar with million calories-it was not bad at all.

Many outsides of vacation rental homes are blooming with flowers.

Saltworks where Lewis and Clark obtained salt. We stayed in the Gilbert Inn many years ago. It was a charming place but pricy.

Honey, strap! Camera strap!

Merry-go-round-go-round-go-round…for $2 per person.

On the way home, we stopped by a fruit stand near a lavender field.