Stinky cheesy sauce for asparagus and carrot bread

That’s not a sauce for the faint of heart. It’s not cheese, taste is not really cheese, but it’s strength 8 of the Munster scale that has 7 degrees.

about sake kasu

I had some sake kasu that was in the fridge since… a while ago. It doesn’t go bad. Just stronger. Fiercer.

The paprika is mostly for the color. Otherwise it’s a bit too grey.


Just mix, paste, add water.

Serve with green asparagus.

If you have some left, it’s great on carrot bread. It’s a quick bread made of flour + rice bran, backing powder, grated carrot, turmeric, salt, water. Baked in the oven toaster in about 10-15 minutes.
The top photo with cold sauce, the bottom one toasted with the sauce. Both are delicious. If you like strong food…

Soupe à l’oignon rouge

I drifted a little from the Daring Cook challenge, about consommé and clarifications. Well I made an onion soup.
I don’t know why many foreigner think a French onion soup is haute cuisine, because it is so much the contrary in French culture.

Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

So, it’s a very casual type of soup. An old tradition is to serve “soupe à l’oignon” in the morning, very early… The baked gratinee is a street stall food. That was prepared as breakfast for staff, at the food market in Lyon. Wiki, gives 2 other old traditions, all very homely. Maybe more about that later.

Maybe it’s getting out of fashion, but a drink-soup is/was often served at the end of a big party, after dancing and drinking all night, just before the guests leave. It’s not likely you can serve everybody at a table. Often it’s in mugs, or even paper cups.

That’s how I prepared it when I was a student. That takes 10 minutes to cut and stir-fry onions in a little oil (or oil + butter) till they start making caramel. Wet with wine and a little brandy, add stock or water, let simmer 15 minutes, check spices, decorate with herbs if you have some. Here : red onion red wine, Suntory XO brandy, “yeast stock” and sage.

For the stock, water, laurel, salt and pepper, it is perfect for a Gratinee (baked soup) with plenty of cheese.
For the simple soup, if I have some hen or pot-au-feu stock leftovers, I use them. A cube stock or “viandox” are just well. I don’t like the industrial products much because they are loaded with glutamate sodium, preservatives, coloring.
The viandox is some industrial yeast instant soup stock. It’s easy to make one’s one mix with what you have in the kitchen :
Yeast stock :
1 liter of water
1 tbs beer yeast (the one from the pharmacy, not for bread)
2 leaves of laurel
1 tbs soy sauce
1/2 ts sugar/honey (I skip as onions are sweet enough)
1 pinch of curry mix spices powder
pepper and salt

To make it a meal : croutons (dry old bread) rubbed with garlic, grated cheese, pour the hot onion soup on top.

Poulet en gratin, with a macrobio twist and a hint of tarragon

Chicken baked in a cheese-texture sauce. Actually it’s dairy free.

Not the best photo… That looks like melt cheese. It is made of foxtail millet, not the one I had a few posts ago, but the sticky type.
Some macrobiotic eaters make this sauce to use instead of cheese. I don’t know who invented it, it’s all over the web. Well, it’s just a porridge. I boiled the millet a few minutes, let it stand, passed the mixer and simmered to thicken.
Then, you can add salt or soy sauce. It can be used that way on a pizza. It’s not very strong in taste, but not less than average pizza mozzarella. If you want it “stronger”, you can add beer yeast (the pharmacy one that is “killed”, not the baker type that would make “bubbles”), or dry wheat germ, or powdered malt. Plus curry spices of your choice (not too much). You don’t obtain a cheese. You have a melty sauce.

Add fresh tarragon.

On boiled chicken. I’ve let some chicken broth in the dish.

I couldn’t take photos in the oven but it really looked like cheese melting. And that’s the ideal comfort food texture. As it’s dairy free and poor in fat, it’s easy to digest in hot weather (I wouldn’t have eaten a cheese one today).

But flavor is from tarragon.

Konnyaku (wakame flavored) and raw veggies.