Easy little carbonade, with early Autumn market’s basket…


The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).


I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.


I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper. Let 15 more minutes.


Served with more croutons and thyme on top. And I had veggies :


Small long satsuma imo sweet potatoes.


I steamed them with kabocha pumpkin and small potatoes.


Freshly boiled black edamame.





Green stoemp, taasai and tatoes

Stoemp is Belgian mash-whatever… It’s when you don’t want to choose between potatoes and colorful vegetables, you have them together. It’s usually served with sausages or meat, but well, why not natto ?

I had those taasai (搨菜), Chinese beets. I had some last Summer, but normally their season is right now.

Half blend potatoes, half blanched greens passed in the blender.

Stoemp is the action of pounding the veggies with a potato masher or if like me you don’t have that, a fork.

That’s it !

Then I made two versions. One is vegan, with a little olive oil, topped by natto and mustard, all that reheated together.

Later, I had leftover that I reheated some with a little butter, a pinch of garam masala and an egg in the middle, in the oven :

I liked the 2 versions.

Is a double flamiche still a flamiche ?

Cheese and leek flamiche with a local shopping basket. Flamiche, or flamique is a generic name for Winter savory tarts in the North of France, Picardie region, and of Wallon region in Belgium (that’s the same area, very close). There are cheese ones (Dinant style) that are more like a bread, leek ones (Picarde style) that are more like a pie. The recipes are quite different. Today is a hydrid version. The question is what you get when you cross 2 recipes ? Well, a good meal, for sure…

Got baby shiso.

Poireau negi. A good sized real leek. That’s not the most common here.

Not too white, not too green… the good part.

The cheese is imported. We don’t ebough of everything. Australia reinvented the… camembert ? It’s OK to cook.

A soft bread dough with nuka (rice bran).

Baked. Golden. Melty. Crispy.

The crust of the cheese melted.

That’s thick like a fougasse bread.