A satisfying original stir-fry animated by Asian flavors.
That’s not cuisine from Macedonia at all. Macédoine just means a mix of cubes veggies and peas. When I was a kid, they’d tell me that was because in history Macedonia, the old country, had been made of patches of very small regions and people. Yeah ? What country was not ? The horror is that was usually about canned veggies that tasted like the can. So they invented stories to make you eat that…
Nothing like that here. I’ve fresh produce and some well cooked.
My selection. Some garlic and ginger are not on the photo.
The black things are hijiki seaweeds and Chinese ear wood mushrooms. I used them dry and they have soaked the excess of sauce.
Another black ingredient is the tablespoon of Chinese miso I have added. And I’ve sprinkled ground Sichuan pepper.
A huge plate to devour with black Puer tea. I really thought I was preparing some for 2 or 3 meals but I have eaten it all as it’s really easy to munch. You take a spoon, one more and again and oh no more ! No problem, that’s totally healthy.
Second round of the series of potato salads.
Aïoli was a party meal, with the intention of enjoying the last veggies of the old season and some seafood. It seems that was usually for Winter, before Lent maybe. Now people enjoy it at any season.
A grand aïoli is a big party, with many items, more seafood. Let’s make it small and centered around the new potatoes.
The soul of the aïoli is the sauce.
Ail is garlic, and huile is oil in French so that sounds logical. In Occitan language, aïoli is garlic oil. So just pasted garlic and olive oil, a little salt. Traditionnally.
It is not well, but some add an egg yolk. I did, because it requires a certain hand skill, training to be able to mount the sauce without egg.
I also added lemon juice and a little saffron. Little, cheating…
Steamed new potatoes. Tender, good to eat with the skin.
Cod fish, poached in a broth of laurel leaves.
Everything is steamed of boiled. The zucchini cubes and cooked in herbs and garlic oil were a leftover.
Present the tray with the hot ingredients, and the sauce.
Evening is fresher… nothing better than a small informal sukiyaki to warm up the night. Here you have carrots, konnyaku noddles, green leeks, fine slices of lean beef, shiitake mushrooms, "fu" (gluten croutons) shaped in balls and flowers, small brown "enokidake mushrooms" (their name is "yamacha" mountain brown) and a sudachi (forrest fragrant small green lemon) that I don't add into the pot but as a final seasoning for the mushrooms. For the … Read More