A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
Oeufs cocotte are French baked eggs. They are baked in a dish that is called in French, guess what ? A ramequin, a bol, etc. It’s never called a cocotte. Because a cocotte, it’s hen, it’s a woman sometimes, well in the kitchen, it’s a big stew pot. So baking eggs in that over-sized pot, that’s like quail eggs inside a pumpkin. Well, today exceptionally we’ll do that.
Botchan kabocha (little boy pumpkin) is the smaller Japanese pumpkin. It’s perfect to make individual stuffed pumpkin dishes. For instance :
Open and empty the kabocha, steam it till the flesh is soft. Fill with quail eggs and a mix of soy milk, argan oil, salt and pepper. Bake till the egg whites are stuck and the yolks still soft.
Served with toasted home-made whole-wheat bread.
Turmeric. In Japan, they cultivate a few types. Autumn turmeric is the most common. Spring turmeric (in English “wild turmeric” ) is the second most common. This plant is believed to have great medicinal properties.
This one is only a little bitter, perfect for cooking.
Stir-fried gently a few slices of turmeric and of dry apricot. On low heat, added in daikon radish leaves, stirring till they get wilted. Added salt, walnuts and chrysanthemum flower.
A nice Autumn brunch.
A simple quiche, with a bouquet of two mushrooms.
Eringi, (cultivated pleurotes).
Maitake.
With a little red onion.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.
Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.
Bunapi and awabi-take.
In a white wine chicken broth, with thyme.
Sealed, and baked.
GOURMANDE in OSAKA 