Caramelized onion polentart

A golden version of the pissaladiere, the onion and anchovy tart from Provence.

I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

Le retour de la tarte polenta

Tarte polenta aux légumes.
It’s a new and more French version of :

la gritzza

Same sunshine crust.

Ratatouille vegetables.

Petits millas aux raisins secs (raisin corn bread) (via Gourmande in Osaka)

Last year…

And easy breakfast cake, corn grits, a little rice bran, an egg and a few raisins. Brown sugar on top, and it's baked. (2 "tartelettes") Cal : 320.4 F7.4g C56.2g P11.5g FR : Petits gateaux rapides pour le petit-dej', polenta, un peu de son de riz, un oeuf, quelques raisins secs et un peu de cassonade dessus et hop, au four. C'est meilleur refroidi. Millas et compote de kabocha French desserts – Dessert francais (compilation) … Read More

via Gourmande in Osaka

Petits millas aux raisins secs (raisin corn bread) (via Gourmande in Osaka)

Last year :

And easy breakfast cake, corn grits, a little rice bran, an egg and a few raisins. Brown sugar on top, and it's baked. (2 "tartelettes") Cal : 320.4 F7.4g C56.2g P11.5g FR : Petits gateaux rapides pour le petit-dej', polenta, un peu de son de riz, un oeuf, quelques raisins secs et un peu de cassonade dessus et hop, au four. C'est meilleur refroidi. Millas et compote de kabocha French desserts – Dessert francais (compilation) … Read More

via Gourmande in Osaka

Navidad experiment : tamales

It’s a grey and dark outside, the shortest day of the year… So let’s cook colorful. Tamales improvisation. I have no idea how they should be. I had fun making them and I found them delicious. The beef flavor in the masa was really great.

Some ingredients are from the freezer like the avocado and beans :

Avocado, red onion (salted, let 30 minutes, rinsed), sudachi lemon (with 1/3 of its peel) meli-melo.

Chocolaty black (soy) beans. These 2 side dishes are refreshing and sweet. The red salsa (tomato, red chili) is fierce.

MAKING TAMALES :

Corn cob husks and colorful hot chiles.

The meaty flavor : carnitas and “lard”.
Well, it’s slow-cooked sliced pork with onion and sudachi lemon, and beef fat. They give the cubes of fat in supermarkets here, as it’s a necessary ingredient for the sukiyaki. At that price of zero yen, I sometimes take a few. That’s not so “sinfully fat” as you may think. I used 1/2 cube (4 grams) for the whole, the flavor is powerful.