Gougères aux herbes

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A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…

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It’s the same recipe as the choux (cream puffs, here). Today my cheese was the infamous process product, I’ve added a little nutmeg and some fragrant fresh herbs to compensate.

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And rosemary.

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Baked till golden. Devoured 1 minutes after the photoshoot…

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Simple chijimi (garlic chive pancakes)

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Onion, nira (garlic chives), peppers…

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The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.

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Cut in squares.

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When it rains, jeon and makkoli

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It was raining, raining, raining today…

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When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.

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I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.

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Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,

nira

I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.

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Add a sauce (soy sauce, black rice vinegar, water, onion, chili), the drink…and enjoy the rain !

For more : Korean Compil’

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Red and fried snow pellets. Duet of savory arare rice crackers.

In Osaka it’s just snowing mochi.

あられ餅(霰餅) arare mochi.
Arare mochi are cubes of dried mochi of about 1 millimiter. So they look like graupels. Yes, you know graupels ? They are snow pellets.
Arare means “snow pellets / graupels “. OK, I’m not sure what it is exactly, it’s a snow amount, bigger than a snow flake and smaller than an avalanche…
And that also the name of the arare rice crackers made with these cubes.

We can buy them, but I made mines from a block of mochi (see here).

When they are dry, you can fry them. That takes a few seconds till they triple of volume, then take color.

They are very crunchy. You can eat them like that, for the nice taste of fried rice. Or flavor them :

I’ve mixed hot chili (togarashi) and also mild paprika to moderate the fire. And a little salt. Just roll them in the spices.

It’s transparent. It’s “wasabi powder” .

More here.

So you get a set of home-made salty crackers. You can keep them a while… I imagine.

Accras la la…


Just bring accras and you’re starting a French Antilles style party. These appetizers bring the mood. They are fried dumplings with herbs, spices and often morue (cod fish).

With a dip of salsa ? I’d usually spice them enough and I eat them like that, but I often see many Japanese people looking for the sauce whenever that type of dish appears…

Delicious to photography…

Edadip, quick healthy platter

For a light dinner in front of TV (you still have one ?) or surprise visitors… It’s ready in 3 minutes.

That’s edamame green soy beans (blanched, refreshed, taken out of pods). They are sold that way frozen too.

Made into hummus : blended with garlic, salt, oil.

With sticks of daikon radish and carrots. They are fresh, crunchy, watery.

Save a few beans to munch like that.