Gifu squash and fondue-pa’

2013-09-22

A little early Autumn party around cheese fondue ! There is a special guest, here is :

DSC09409-001

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.

DSC09794-001

We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

DSC09709-001

The result is incredibly yummy…

2013-09-222

Dip in bread. Or toasted bread.

DSC09710-001

Or veggies.

DSC09724-001

Rôti, farci, roulé. (Summer pork roast)

DSC08255-001

Dégusté : eaten with pleasure.
Rôti de porc farci , stuffed pork roast.

DSC08237

Farci : a pork filet mignon (soft sirloin) stuffed with cheese, herbs and dry tomatoes.

DSC08239-001

Emballé : wrapped in smoked bacon.

DSC08252-001

Rôti : roasted.

DSC08254-001

Coupé : cut.

DSC08257-001

Servi : Served with a tarte polenta.

DSC08256-001

Bubbles and bubbles, hot + cold appetizers

DSC05788-001
DSC05810-001

Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.

DSC05798-001

DSC05800-001

Simple classics, always appreciated.

DSC05797-001

DSC05811-001

Petite soupe de poisson (fish soup 2.0)

DSC05450-001

DSC05456-001

Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.

DSC05311-001

I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.

2013-06-281

Prepared croutons, then rubbed them with raw garlic.

DSC05444-001

Rouille (garlic sauce).

DSC05446-001

That should be cheese, it’s my beloved sake kasu + miso.. (read here).

DSC05435-001

Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.

DSC05437-001

Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !

DSC05425-001

Gougères aux herbes

DSC04614-001DSC04635-001

A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…

2013-06-161

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.

DSC04377-001

And rosemary.

DSC04625-001

Baked till golden. Devoured 1 minutes after the photoshoot…

DSC04632-001

DSC04642-001

Pâtes fraîches au fromage frais (milk curd pasta)

DSC01807-001

DSC01751-001

Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

DSC01796-001

That’s being made…

DSC01769-001

I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

DSC01756-001

The liquid makes a nice sour drink.

DSC01785-001

The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

DSC01746-001

Shiruna (chard or beet greens).

DSC01776-001

Stir-fried.

DSC01802-001

Then, freshly made egg spaghetti, in tomato sauce :

DSC01792-001

Serve the pasta topped with fresh curds, the greens as a side…

DSC01811-001

Tartine de printemps (country bread fresh sands)

DSC00422-001DSC00446-001

Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…

DSC00426-001

Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.

DSC00436-001

The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…

DSC00429-001