All the meals of June 2010 : Illustrated Menu

Maybe that’s the easiest way to organize archives…click on the name of the recipe to see it.

DESSERTS – SWEETS

Cubes of refreshment : heart-heaven in black sweetness
Daring Baker Challenge June 2010 : Chocolate Pas-Vlova

Sorbet de mangue petillant et fleur de tofu -Entremets chinois rafraichis (Chinese desserts in a French spoon)
Opening of Gourmande ice-cream bar : coconut paradise isle-cream
Vautes aux cerises (cherry old style pancake from Lorraine)

Banana tofu pudding from Cooking with Kait’s blog
Clafoutis limousin (traditional style)
Reine des fraises – Strawberry queen
Kiki the witch bakes cherry bagels.
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JAPANESE JAPAN… WHAT I’M EXPECTED TO EAT ?

Summer O-kayu (easy to eat in hot weather, brown rice congee)
Dry soba for rainy season
What could be fresher than fresh ginger ? White breeze lunch.
Negi-yaki… Home-style green okonomiyaki
Combi-meal French-Japanese ~Part 2~ Suimono, kinome, wasabi and sake.
Je vous presente Suribashi – My friend Suribashi
Guided tour of my soba closet
Iwashi soba Sardine soba-soup

Unagi… fighting the heat with the Japanese eel


OKINAWAN DIET

Shiri-shiri and trotter lunch, Okinawan style

Go~ya champloo~ and Okinawan soba

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FRENCH NOSTALGIC MOOD

Miss Gratin is back… (as you can see)

Fava’rite and green Summer soupe paysanne (peasant soup)
Combi-meal French-Japanese ~Part 1~ Asperges blanches sauce aux oeufs – Asparagus and egg sauce
Creme vichyssoise arrangee et mitsuba
Saffron and mint fresh “creme de pois chiche”
Terrine de poisson, et creme de cocos aux coquillages – Fish terrine, clam shell creamy soup.
Gratin aux saveurs du Languedoc. Enjoy Summer veggies.

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WORLD MOOD … AS I AM A CULINARY BACKPACKER…

Une moussaka de nulle part… moussaka of nowhere.

Rice-quinoa anchovy salad

Baked fried plantain and green gaspacho

Green fish curry and green asparagus sudachi lemon bifun rice noodles

Pain de campagne, moloukhia and ras-el-hanout chick peas…

CHINESE

Banbanji, hiyamugi and fruit chu-hi. (Chinese chicken’n noodles)

Gua Bao emergency

KOREAN

Nameko, the funny mushroom and Seoul Summer noodles

Korean-Osakan Bibin’men (cooled noodles)

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LOCAL AND SEASON INGREDIENTS -DIY CONDIMENTS

Green soy beans and snack domburi

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)
Cerises aigres – Cerises au vinaigre (sour cherry, pickled cherry)
My chunky ume plum chutney…and beautiful skin nightcap
poivrons et ail confits. Olive oil bell peppers and garlic condiment


FREE STYLE DAILY MEALS

Don’t forget to eat balanced nutrients…

Visual balance of a meal (fried rice and fish lunch)


Pastaciutta vuvuzela.

Dinner on a tray… 3 ideas with goma, daikon and ume.
Asian balsamico ? Chinese and Japanese black rice vinegar, with a full veggie grilled dinner.
Kimchi and greens

Saffron Fish and White Bean Soup (from blog Fresh Local and Best)



Les nympheas, impression lunch
Lemony cukes
Long like my arm… from snake aubergine into pizza.
Al dente folie. All that in my pasta ?
Salade-omelette and furikake

Also see July :

July 2010 : Illustrated Menu