Kiku, chrysanthemum garden toast

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My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

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Ful, broad bean hummus.

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Basil pesto (basil, garlic, sesame, salt, olive oil).

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Kiku, chrysanthemum.

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A toast, bean paste, pesto and flowers.

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Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

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With coffee and a mikan orange.

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Pattzukis and basil argan oil zucchini

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A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

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Boiled azuki beans are the base.

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I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

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Served them topped with cumin, with grated cabbage as a side, and a dressing :

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Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

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Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

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Then added argan oil.

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Masala cookies

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My version of masala cookies, spicy savory Indian biscuits. I drifted away from the original recipe of the Daring Baker Challenge. I didn’t have all the ingredients.

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Mix. Chill. Spread. Chill. Cut. Bake.

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Keep a few for the photo…

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Green chili polenta

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Today polenta, and as usual, a variety of season produce.

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I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.

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Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

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Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.

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Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.

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Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil pesto. Let a few hours in the fridge.

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Nashi. Japanese pear.

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Pesto and chirimen-jako

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Pesto spaghetti with a Japanese twist.

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A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.

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ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.

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The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.

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Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.

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Pesto presto and miso

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A quickie.
Sesame pesto : blend lots of basil, a little garlic, toasted sesame seeds, sea salt, olive oil.

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Serve the pesto on chilled silky tofu, with goya bitter squash.

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Side : boil shimeji mushrooms, add red sweet pepper, then mix in miso.

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The most refreshing salad

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We are in the middle of a heat wave. That was hot before that’s hard now. Here is a dish based on refreshing ingredients. I already told you the konnyaku noodles were ultra refreshing and another benefit is their fiber greatly helps digestion.

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Melon (Provence style). Itokonnyaku (aka shirataki, konnyaku noodles). Hot green chili peppers.

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Rinse longly the noodles. Add bits of chili pepper and raw ginger. Put in the fridge to get it very cold.

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Carve pearls of melon.

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Lay on the noddles. Add the juice that escaped.

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Serve very chilled. At the last minute, decorate with ribbons of basil and balsamico reduction.

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