A moon filled of greens

It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.

The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.

The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.

Garnished with sauce for okonomiyaki (a veggie Worcester sauce).

The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.

Then cut and eat while hot.

I heart skewers

Mini yakitori lunch with skewers of chicken hearts. But let’s start with veggies :

Red sweet pepper.

Summer kabocha.

Chilled cream :
I put in the blender boiled kabocha, a raw red pepper, a few steamed shimeji mushrooms, a little miso and 2 tbs of roast sesame.
Served very cold with freshly ground black pepper on top.
It’s sweet, feeling and refreshing.

Chicken hearts and green sweet pepper skewers. To grill in the oven-toaster.

I’ve painted a few times the hearts with this so-su ( Worscester-style sauce).

Konnyaku noodles and sweet chili sauce.

Lacquered yakitori balls and grilled kabocha

Sauce tsukune.

Sesame tsukune.
Two more variation of tsukune (meat balls) of yakitori (grilled chicken skewer bars). For simple “salt” version, see here.

Yep, they are painted…

The boiled balls (preparation here) are put on skewers, then painted several times with sauce, before, during and after being grilled under the broiler or on a brasero. I have not made my sauce, I’ve used the fruity Bulldog sauce (more here). Some yakitori shops use that, but most make their mix.
For the sesame ones, after 2 or 3 times, I stopped adding sauce but passed the skewer in a mix of white and black sesame seeds.

As I used the oven-toaster, I also grilled thin slices of kabocha pumpkin. Just like that, no salt, no oil. It’s delicious.

Vegetables (raw red onion, blanched and cooled okra and ninniku-no-me garlic stalks) and the leftover of creamy pesto dressing (preparation here). I mixed and let one hour.

Then 2 appetizers, I kept them “nature” without adding salt :

The seeds of kabocha, baked with the rest.

Edamame.

So I had a small casual dinner… well, that was a lunch.

other yakitori

In April, that was buzzed…

Pinterest April Album
and from today follow the next :
May album

Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

Juices

Burning strawberry dew
Green juice

Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

Braised radicchio, sage rolled fluffy frittata

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 :

Braised radicchio.

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.