Hot plate muffins with fig, walnut and cinnamon

Originally posted on GOURMANDE in OSAKA:

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A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

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The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

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I’m in training. They will look more regular next time…

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They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

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Brochettes et marrons

Originally posted on GOURMANDE in OSAKA:

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Brochette is the French for skewer, and it’s usually meat and veggie ones. Then the season of kuri (Japanese chestnut)is open…

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Small steak cuts of lean Japanese beef.

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On skewers with onion and red sweet pepper. I’ve passed olive oil, salt, black pepper and thyme. Let one hour.

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Then grilled.

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The chestnuts roasted with a few small sweet potatoes.

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This fiery soup is made in the blender with the cut outs of onion, red pepper, a glass of white wine, 2 tbs of sesame, 1 ts of miso. Then simmered a few minutes.

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Chilled miso somen soup

Originally posted on GOURMANDE in OSAKA:

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A very simply lunch, for a busy hot day.

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Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.

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In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.

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Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :

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Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).

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Romanesco ganmodoki

Originally posted on GOURMANDE in OSAKA:

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がんもどきGanmodoki are one of the numerous tofu based specialties that you can find in Japan. You wonder how many there are ? Oh, hundreds :

The Tofu Hyakuchin (豆腐百珍 Tōfu Hyakuchin?) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year.

source

And they had no romanesco then, so recipes like this were added later.
We can buy different types of ganmodoki in tofu shops, at markets and supermarkets and use them in many dishes. Making yours is easy.
Romanesco is beautiful. I’m never tired of watching it.

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For the detailed recipe, see on the blog of the Gourmet that lives in Shizuoka. I simply changed the garnishing vegetables.

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The stalks and leaves of the romanesco. I…

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Easy steamed kabocha pumpkin flan

Originally posted on GOURMANDE in OSAKA:

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かぼちゃプリン kabocha purin Japanese pumpkin flan.
Kabocha is the fruitiest veggie. Let’s use it for this very easy and delicious dessert.
I’ve used the blender and the rice cooker, so that’s really easy and hassle-free.

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I had suguna kabocha, but any type of sweek pumpkin or butternut squash does the trick.

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Recipe :
-Boil or steam the squash. Take a cup of orange flesh.
-In a blender, add 2 egg yolks, 4 tbs of condensed milk, a pinch of nutmeg, a ts of vanilla extract, a cup of water (or enough to get a creamy texture).
-Transfer in a mold. Put a saucer in the bottom of the rice cooker, add 2 cups of water. Place the mold on it, switch on. (you can use any type of steamer)
-Paint the cooked flan with condensed milk to avoid drying. Let cool. Chill in the fridge.

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