Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.
Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.
Bunapi and awabi-take.
In a white wine chicken broth, with thyme.
Sealed, and baked.
Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).
Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
Fallen apple leaves on Autumn pie leaves…
Let’s make a boudin blanc (white pudding sausage).
It’s flavored with :
The sausage slices turned into flowers, painted gold (egg yolk).
Mini yakitori lunch with skewers of chicken hearts. But let’s start with veggies :
Red sweet pepper.
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.
That’s very simple tonight : a pizza.
Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.
For hot weather, a dish from a hot country : Thai green curry. I’ve loaded it with okras, the hydrating greens that help fight the heat.
Today’s basket is very juicy : okra, green sweet chili peppers, tomatoes, enoki mushrooms
First : carrots, onion, coriander roots, lemon grass, sansho peppercorns…
Then : Thai green curry paste, coconut milk, chicken legs…
Finally : the veggies, a few laurel leaves, and at the end, bits of peeled lemon…
That gives a big volume !
And steamed potatoes. Yes, that should be rice, but I wanted tatoes for their potassium… and well, I wanted to eat them with whatever.