Lunch around veggie kurokke

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Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

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You could see the making of green and orange kurokke in the previous post.

leftover

I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :

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DSC09360-001 Myoga.

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I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

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Chilled molokhia and tarako soba

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To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.

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モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.

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Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.

tarako

Tarako, salted fish roe.

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Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.

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Mixed. Served at room temperature.

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Avocado romanesco chilled soup, zaru soba, frozen tofu

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A fresh and green lunch.

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Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

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That gives a velvety green soup, filling and refreshing.
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This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

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With goya.

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Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

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The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

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White garlic, green apple

Shiny ribbons of fruity olive oil.

That was a powerful ajo blanco.
classic grape version of this chilled soup (click here)

There was a lot of that in it. Maybe a bit too much. But after, you feel refreshed.

The first Santsugaru apples of the season. They look green but they are already very sweet.

Served directly from the mortar.

Al Andalus garlic, ajo blanco

This is the end of the end of Summer, there are still got days to savor the mythic cool soup of Malaga : ajo blanco (white garlic).

Refined and simple.

Ajo blanco

Take a mortar. It’s the secret of deliciousness. The blender doesn’t do it.

A small bit of garlic, sea salt. Paste that.
Add a handful of almonds, paste. Add a handful of the white of yesterday’s bread, wet it, paste. Add a little vinegar. Add a good amount of olive oil. Add fresh water.
You can give a little bit of mixer or sieve it to smooth it more, or not.
Let 1 hour in the fridge.

Silky cream.

Malaga is famous for its sweet grapes, they are a logical companion. Otherwise season fruits : melon, apple…

A drizzle of olive oil… and enjoy the refreshment.

Another Spanish chilled soup :

salmorejo

Vichysoisse grise

That’s not the excepted color…

This blue PLUS :

This white. And I got this grey-blue. I expected it would be more vivid, but maybe some substance in the leek tone down the blue as they simmered together.
They are the white of Kyoto Kujo negi. The only other ingredient was a tablespoon of tofu added to the chilled soup to “cream” it.

Added a few salted greens of same greens before eating it :

Enjoyed till the last spoon !