Bochan kabocha cocotte eggs and Autumn turmeric side

Oeufs cocotte are French baked eggs. They are baked in a dish that is called in French, guess what ? A ramequin, a bol, etc. It’s never called a cocotte. Because a cocotte, it’s hen, it’s a woman sometimes, well in the kitchen, it’s a big stew pot. So baking eggs in that over-sized pot, that’s like quail eggs inside a pumpkin. Well, today exceptionally we’ll do that.

Botchan kabocha (little boy pumpkin) is the smaller Japanese pumpkin. It’s perfect to make individual stuffed pumpkin dishes. For instance :

okowa sticky rice kabocha

Thai steamed custard

Open and empty the kabocha, steam it till the flesh is soft. Fill with quail eggs and a mix of soy milk, argan oil, salt and pepper. Bake till the egg whites are stuck and the yolks still soft.

Served with toasted home-made whole-wheat bread.

Turmeric. In Japan, they cultivate a few types. Autumn turmeric is the most common. Spring turmeric (in English “wild turmeric” ) is the second most common. This plant is believed to have great medicinal properties.
This one is only a little bitter, perfect for cooking.

Stir-fried gently a few slices of turmeric and of dry apricot. On low heat, added in daikon radish leaves, stirring till they get wilted. Added salt, walnuts and chrysanthemum flower.

A nice Autumn brunch.

Golden sweet potato waffles

Simple waffles with 2 yellow twists.

You can see these bits in them. They are cubes of baked sweet potato.

Kurikogane potato (more here)

The second ray of sunlight is a generous teaspoon of turmeric in the batter. Mix. Heat the waffle-maker. Cook. Prepare coffee.

Green nest sushi

That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…

Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.

Green egg shaped edamame (boiled green soy beans).

Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.

about takana-zuke (click here)

With sencha green tea. That’s all what you need.

Sun in the plate. Turmeric fest.

I’d be miserable without my gold powder, the magic turmeric…

Tofu olive oil garlic and stir-fried. With turmeric.

With a little shredded cabbage.

Pasta also stir-fried with lots of turmeric. And a few veggies.

Served with chilled ratatouille cannelloni.

Purple Sauerkraut in monk’s robe

A colorful wrap lunch.

A wheat tortilla colored with turmeric (curcuma). The South Asian monk’s robes too are traditionally dyed with this spice. I always loved the color of this powder. Now, it is thought to be very healthy.

DIY quick tortillas