Salade de crudités updated : veggie nori-maki

Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

Then this became popular to make sushi… So why not rolling in the veggies ?

(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

Rouelle de porc braisée au vinaigre balsamique (Balsamico soft pork roast)

An old fashioned cast-iron slow cooked roast, with its sauce and season steamed veggies. The balsamico vinegar brings the char color and some sourness that lights it up.

That’s a meal that takes 5 minutes to throw… and 2 days to cook, but you don’t care as you have nothing to do.
The cut is called sune in Japanese, I think it corresponds to rouelle in French, a round cut in the pork leg. It’s just ideal for this type of recipes.
A grated carrot, a grated onion, 2 chunks of garlic, a handful of oregano, 1/2 of balsamico vinegar, some water.
2 hours low heat. The next day, again, 2 hours.

The meat is easy to cut, with a pleasant soft texture.

The sauce : everything in the pot except the meat, passed in the mixer. I’ve added, paprika powder for the color, salt, pepper, reheated.

Steamed romanesco.

Steamed new potatoes.

And a little plate of stalks of spinach and mustard leaves, stir-fried with spices.

Pâtes fraîches au fromage frais (milk curd pasta)

Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

That’s being made…

I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

The liquid makes a nice sour drink.

The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

Shiruna (chard or beet greens).

Stir-fried.

Then, freshly made egg spaghetti, in tomato sauce :

Serve the pasta topped with fresh curds, the greens as a side…

Romanesco and cauliflower green quiche

Get the green burgeoning quiche out of the oven…

Take a generous wedge ! That’s another fancy plant based meal.

Two cousins : romanesco and classic white cauliflower.

Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

Yum yum…

Et dans le baba… Recidivist !

I really baked many babas/savarins to test doughs, so I eat them one by one, with variation in serving style. They are all listed here. I hope that’s not getting too boring.