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.

Cinderella cakes

Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.

栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

This potato just need a few strokes of magic fork to become half a dozen of little cakes.

Very few ingredient :
-a delicious baked sweet potato
-1/2 lemon
-coconut cream
-vanilla powder

Mold the cake with hot potato (mashed + lemon juice), let cool and take out of molds. Then whip the cream, add vanilla.

Ready !

Dégustation du boeuf bourguignon

Reblogged from GOURMANDE in OSAKA:

Boeuf bourguignon.

Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.

There are 2 other posts for the challenge :
Making the boeuf bourguignon shown here.
Alouette sans tête, variation.

Bring the stew. (Making of here)

Prepare simple garnitures with season ingredients : a classic boiled potato, green beans, Spring fava beans, a light puree of carrot and potato.

A fresh lunch tray

Today’s lunch. No fuss.
Hot days are arriving… and going back… and back. Chaotic weather, so the food looks random too.

Spring roll du jour : lots of raw veggies and herbs.

Sesame, natto…

Rolled !

Dessert waffles : batter is flour, baking powder, sugar and vanilla. Garnished with grated apple, almond slices, cocoa chips.

Cooked !

Chicken liver, onion, paprika and balsamico sauce leftover (from here).

A Spring minestrone with nira

Reblogged from GOURMANDE in OSAKA:

Some dishes follow you around the years :

a Winter minestrone with mizuna and pancetta

But as the seasons turn, ingredients vary.

Spring ingredients, quickly simmered : kintoki beans and their broth, new potatoes boiled with their skin, celery, green beans, bell pepper, pasted garlic, black pepper.

Taisho Kintoki beans

Nira (garlic chives) cut finely, with olive oil and salt to make a green…