A little early Autumn party around cheese fondue ! There is a special guest, here is :
宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.
We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.
The result is incredibly yummy…
Dip in bread. Or toasted bread.
Or veggies.
Dégusté : eaten with pleasure.
Rôti de porc farci , stuffed pork roast.
Farci : a pork filet mignon (soft sirloin) stuffed with cheese, herbs and dry tomatoes.
Emballé : wrapped in smoked bacon.
Rôti : roasted.
Coupé : cut.
Servi : Served with a tarte polenta.
Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.
Simple classics, always appreciated.
Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.
I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.
Prepared croutons, then rubbed them with raw garlic.
Rouille (garlic sauce).
That should be cheese, it’s my beloved sake kasu + miso.. (read here).
Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.
Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !
A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…
It’s the same recipe as the choux (cream puffs, here). Today my cheese was the infamous process product, I’ve added a little nutmeg and some fragrant fresh herbs to compensate.
And rosemary.
Baked till golden. Devoured 1 minutes after the photoshoot…
GOURMANDE in OSAKA 