Ayu hungry ?

Originally posted on GOURMANDE in OSAKA:

This beautiful girl’s name is Ayu because she has the same smart eyes and glossy look as the famous Japanese pop star. Or is it the contrary ?
This fish carries the whole mood of Japanese Summer. It’s a little freshwater trout, excellent just now.

The taste is very light and delicate. The simple is the best : shio-yaki. Roasted with salt.
Empty the fish, rinse it, sprinkle a few grains of coarse natural sea salt (the kind that seems “wet”). Wait a little, 5 minutes is enough for a thin skin fish. Roast in a fish oven, in a oven-toaster, under the grill/broiler, on a brasero…

Then, something green. It’s called sashimi konnyaku. It’s a faux-sashimi. Konnyaku is a sort of yam/potato. Nearly no calories, but an interesting texture. I buy it like that, just rinse and serve. It’s green because flavored with seaweeds. It’s very refreshing.
There was…

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Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira

Originally posted on GOURMANDE in OSAKA:

Nira are in full bloom… Good opportunity to make “riz cantonais” (that’s how we call a stir-fry in France). And I don’t feel like eating meat in that heat, so a steak of tofu with mushrooms will do.

Pave de tofu :
It’s very simple, I simmered mushrooms and shallot in olive oil, added a little honey for sweetness, and roasted the scallopped tofu.

I take very hand-made momen-tofu (cotton tofu), one of the rougher and firmer we get here. But it’s good to make it more solid by squeezing out the water. You need a very expensive tofu press… or 2 cans : 10 minutes on a plate, covered by a second plate or whatever and 2 cans. Tons of water gets out. Then you can slice it in 4 square “steaks” or “pave” (paving stones).

Served with shredded basil, and behind :

… left-overs. Do you remember, the…

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That sweet fish bread, heritage from our Roman ancestors (French Pissaladiere)

Originally posted on GOURMANDE in OSAKA:

The first is the eternal pissaladiere.
It’s one of the oldest food tradition we have. It doesn’t look so pretty, maybe it doesn’t even taste good for foreign taste buds, but it’s acquired taste of more than 2000 year ago.
So millions of new dishes can be created beside, but I don’t want that recipe to be *improved”, like I don’t want the pyramids of Egypt to be renovated with high-tech glass panels replacing the stones. It came to us unchanged 2000 year, I wish that in 2000 years, it will still exist, unchanged, and people can do “culinary tourism”.

When the area became a Roman port, bread-making was introduced or developed. Fish sauce (something like nuoc nam, nam pla…) was omnipresent standard in Roman cuisine, they called it garum. On the Cote d’Azur, they already had anchovies stocked in brine. That was the “pissalat” (litt : salty fish). A…

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Pattzukis and basil argan oil zucchini

Originally posted on GOURMANDE in OSAKA:

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A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

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Boiled azuki beans are the base.

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I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

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Served them topped with cumin, with grated cabbage as a side, and a dressing :

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Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

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Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

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Then added argan oil.

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Cobb style

Originally posted on GOURMANDE in OSAKA:

Cobb salad. My version with what I had in stock.
Dressing is a simple mustard vinaigrette, with Sherry vinegar, oil, herb mix (herbes de Provence), black pepper, shallot.

Avocado, bacon and roast pork (the tips that can be sliced)…

…cucumbers…

… red paprika…

…cabbage, herbed goat cheese…

… myoga (baby ginger), cherry tomatoes.

With a serving of brown rice.
Cal 409.0 F19.3g C53.1g P17.6g

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