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.
Ful, broad bean hummus.
Basil pesto (basil, garlic, sesame, salt, olive oil).
菊Kiku, chrysanthemum.
A toast, bean paste, pesto and flowers.
Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.
With coffee and a mikan orange.
A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.
Boiled azuki beans are the base.
I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.
Served them topped with cumin, with grated cabbage as a side, and a dressing :
Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.
Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.
Then added argan oil.
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.
Mix. Chill. Spread. Chill. Cut. Bake.
Keep a few for the photo…
Today polenta, and as usual, a variety of season produce.
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.
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.
Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.
Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.
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.
Nashi. Japanese pear.
Pesto spaghetti with a Japanese twist.
A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.
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.
The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.
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.
GOURMANDE in OSAKA 