That’s a long tittle, but I think that explains the concept. Yet, it’s not complete as the frittata is filled with creamy cheezy sauce.
Then as I had a lot, I’ve served also some braised radicchio as a side with Bulldog sauce (Japanese fruity Worcester).
A radicchio. Slice it and braise it in a little olive oil, till it caramelizes :
Sage flavored fluffy frittata :
Blend 1/4 cup water with a dozen of leaves of fresh sage roughly cut. Add an egg and 2 tbs of potato starch, a little salt. Blend again. Cook the foamy mix both sides in a small frying pan. It’s about 1/2 cm thick. You will enjoy a sage fragrance in the air while it cooks.
My fav’ creamy cheezy sauce. I’ve cooked it 2 minutes to take away excess alcohol contained in the sakekasu (sake lees) and added a little sugar.
The crepe is filled with the veggies, the sauce, rolled. Reheated and cut.
Red cabbage, and poached tofu for a chilly day. French + Japanese, and they make a nice pair. This is vegan and surprisingly filling.
The idea was to empty my fridge. I had the half of a red cabbage, a few black potatoes, 2 purple shallot, red wine… Blue day ! I’ve let that simmered in the cast iron cocotte, longly.
I also found an orphan chili in a nook. Behind you can see a clove. I added a mace and sugar too.
Finish touch : roasted poppy seeds and a few goji berries.
I could have eaten only that but I added a side for the proteins and more fun.
That’s a Winter style to serve tasty tofu. Cubes in hot water with a strong salty sauce to balance the tofu’s creaminess. Silky type goes well.
The sauce is not classic. I mixed Chinese tobanjan hot chili sauce and lemon juice.