A simple quiche, with a bouquet of two mushrooms.
Eringi, (cultivated pleurotes).
With a little red onion.
Tarte polenta aux légumes.
It’s a new and more French version of :
Same sunshine crust.
The humble soup dish. This version is really frugal, made with fish leftovers that some people would discard and cheap veggies. The meal is still gorgeous. That’s the magic of the kitchen.
With fish heads and bits they don’t use for sashimi. Keep away the cuts with meats on them.
The first step is to make a soup by simmering the unusable parts with onion, garlic, herbs, tomato, salt, a little olive oil. Then passing gives a light broth. Blending, then passing gives a thick fish soup.
2 batches of fish soup to stock in the fridge.
Reheat soup with potatoes, more veggies, herbs, garlic…I’ve added paprika, red bell pepper, saffron.
Add the fish at the end.
It cooks quickly.
Fish and veggies make the main dish. And the first dish is this scarlet soup :
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 new potatoes.
And a little plate of stalks of spinach and mustard leaves, stir-fried with spices.