Easy little carbonade, with early Autumn market’s basket…

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The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).

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I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.

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I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper. Let 15 more minutes.

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Served with more croutons and thyme on top. And I had veggies :

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Small long satsuma imo sweet potatoes.

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I steamed them with kabocha pumpkin and small potatoes.

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Freshly boiled black edamame.

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Asian breakfast : salmon okayu

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Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu

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The base is the same : brown rice + cooked aka endomame red peas + a little salt.

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Grilled salted salmon.

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With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :

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The fish on top of the rice, with sesame seeds and shikwasa lime.

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Petite soupe de poisson (fish soup 2.0)

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

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

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Prepared croutons, then rubbed them with raw garlic.

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Rouille (garlic sauce).

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

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

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

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Cardamom green patties and red wax squash


Another meatless Monday lunch, quickly prepared. The 2 dishes are togan (Winter melon wax squash) in tomato sauce, and these green sweet spice patties.

I’ve released the cardamom seeds from pods (used only 3), and there is a few ajowan seeds too. I pasted the favas (broad beans) with a bit of onion, in the blender. The bamboo shoots cubes give a crunchy edge.

I’ve added black sesame, and a little potato starch as a binder.

Cooked like pancakes.

Soft, crispy and soft-spicy.

Late Summer salad : zucchini, walnuts, raisins.

Steamed tougan (wax squash) and shiruna beet leaves.

With tomato sauce (tomato, olive oil, garlic, chili pepper). Then I’ve grilled a few whole wheat bread croutons.

The meal !

First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)

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Soupes et potages


Country
soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)


City
potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
cauli-carrot
crème vert amande


Seaside
soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)
bouillabaisse

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Tartes, quiches, savory cakes


pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)


quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon


tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)


Soufflés
soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran


poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Minute papillote ! Summer day camembert.

Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Snobbish cultural minute :
Unlike what English speakers believe, the word does not mean “in parchment”. Papillote comes from “papillon” (=butterfly). A papillote is something like a butterfly. There is verb too, papilloter (to “papillote”) usually meaning to sparkle and shine like butterfly wings.

That does not affect the recipes at all. I know, I know…

There will be 2 other new recipes (to be posted soon, visit again):

Steamed crystal papillote
Pêcher mignon en papillon

And there were old ones :
Papillote de poisson vanillée – vanilla cream fish papillote
Surprise present in the plate : papillote de poisson

So, take a small camembert. Wrap it in foil. Heat it about 20 minutes on a barbecue, a plancha or in a oven. Be careful from 10 to 15 minutes as it may burst if it’s over-cooked.

Remark : Yes, my camembert looks weird. But it’s normal for Japan. It’s a green olive camembert. That’s not a great invention, but that’s perfect to play with that type of preparations.

Prepare a green sauce in a juicer :

Prepare sticks of bread (semi-stale), toast and rub with garlic.

Bring onto the table the hot papillote, the sauce and the bread sticks.
Cut the top skin of the cheese with a knife, open a big hole and pour some sauce on it.

Dig into with the bread sticks.