Mushroom duet creamy sauce for one-bite steaks and soba

DSC00797-001
DSC00802-001

Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.

DSC00777-002

Shiitake.

DSC00783-002

Nameko (sticky mushroom).

DSC00785-002

Stir-fried with onion, a little garlic.

DSC00792-001

Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.

2013-10-07

Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.

DSC00800-001

With home-made matcha soba noodles, and the sauce.

DSC00812-001

Creamy quiche, sautéed taro, fiery miso

DSC00643-001
DSC00654-001

It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

DSC00623-001

I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

DSC00659-001

A good kabocha miso soup.

DSC00577-001

I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

DSC00625-001

Added a few green peas to reheat.

DSC00647-001

Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

2013-10-05

You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

2013-10-051

The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

DSC00633-001

Creamy quiche. It’s plant-based and gluten-free.

DSC00629-001

A filling lunch, very tasty.

DSC00636-001

DSC00638-001

Spicy kinako bread with creamed edamame

DSC03085-001DSC03128-001

Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

2013-05-30

Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

DSC03088-001

The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

DSC03132-001

For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.

DSC03139-001

DSC03115-002

DSC03136-001

Black tiger coconut sauce for pasta

DSC02961-001
DSC02978-001

A fresh pasta and seafood dish. Delicious and easy. That can be done with any fresh herb you have.

2013-05-27

Sweet onion simmered in coconut milk. Then stalks of mitsuba, black tiger shrimps, salt and pepper. Home-made pasta (colored with turmeric and paprika).

DSC02715-001

About mitsuba.

DSC02983-001

Served with the leaves of mitsuba all around, like a salad.

DSC02987-001

DSC02988-001

DSC02971-001

Sage pesto and coconut cream ballerina pasta

DSC00393-001DSC00406-001

Ballerina pasta dancing in coconut with sweet onions, mushrooms and fresh green pesto. The color of this humble pesto is light but the taste of sage is very present.

DSC00341-001

I had a few leaves of fresh sage, so that I immediately thought about pasta.

2013-04-182

I simply stir-fried new onion and maitake mushrooms in coconut cream, added pepper, the al-dente pasta.

DSC00355-002

For the pesto, I pounded sage leaves in a mortar, added salt and some coconut sauce from the pan to make it liquid.

DSC00368-001

The pasta, served with the pesto in its mortar.

2013-04-183

The side dish is natto, mizuna greens with bough soy bean sprout kimchi.

DSC00401-001

Carrot tofu pancakes and ‘caramel salé’ spread

DSC09457-001
DSC09468-002

Soft red pancakes, with a very creamy spread of caramel salé, caramel flavored with salty butter.

DSC09440-003

Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter.
See what you can do with it here, I mean besides eating it all with a spoon.
You can also continue :

DSC09446-002

To the hot tant pour tant caramel, I have mixed in 2 additional volumes of cream. It became very liquid, it has a cream textured when cooled. I have then added a few bits of rock salt.
It can be used like a jam or a spread.

DSC09450-001

The pancakes are also tant pour tant, 1:1:1. It’s flour (plus baking powder), tofu, carrot paste (grounds when I juiced kintoki carrots with mandarin oranges).

DSC09445-001

DSC09471-001

Veggie creamy cheesy broccoli delight

DSC05551-001

Yummy veggies ! Another plant-based meal full of broccoli and potatoes.

DSC05509-001

Miso and sakekasu (sake lees) bring the cheese-type flavor.

2013-03-04

Wash well the potatoes, grate them. Grate an equal amount of broccoli stalk. Steam the 2 for 5~10 minutes (till it’s al dente).
Mix in the miso, sakekasu, grated garlic and half a block of tofu. Flavor with coriander seed, black pepper and nutmeg.
Add in some “flowers” of broccoli, and cut Italian parsley.

DSC05519-001

Form big balls, pat them with potato starch. Cook in a little oil.

DSC05563-001

Ready !

DSC05534-001

More steamed broccoli.

DSC05560-001

A little Japanese style kimchi as a side.

DSC05583-001

It’s really very creamy, and mmm… mmm…

DSC05524-001