Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza

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On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

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Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse

Deep dishing notes


I had never made that type of pizza. Interesting experience. It’s a work in progress. Here are my impression.

Impression after first degustation :
It’s not pizza, it’s a totally different animal from the Italian pizza. When that is said, it’s a delicious savory bread full of sauce. I was afraid to get something heavy on the stomach, but no, it’s lighter than those delivery American pizzas as there are lots of veggies in the sauce.

Of course, I am judging my home-made version. I can’t say about the original.

Rich pizza dough. I mixed in flour, salt, yeast+sugar+ water and generous amount of oil. Enough hot water. Brief kneading.
It doubled in 2 hours.

The cheese layer :
I’ve mixed 2 cheeses (some soft spread cheese and pizza mix), and some tofu to make volume. The greens are leaves of mizuna.

The tomato layer :
A chunky tomato sauce from cubed tomato with olive oil, onion, garlic, chili…

I have put grits in the bottom of the dish (it’s useless IMO, but it’s the fashion). I’ve pre-baked 15 minutes then filled. I thought I didn’t want my toppings to overcook. The dough really expanded a lot.

You had already seen the Obama pizza. It’s made roughly the same way (minus tofu and mizuna + Hawaiian topping).

All leftovers from the 2 (Hawaiian and tofu). On a layer of dough, the tofu mix, shishito peppers, ham, topped with tomato sauce. I didn’t pre-bake. And the toppings were not overcooked.

Conclusion :
I liked the 3… but maybe preferred the third with leftovers, the tofu, ham, cheese, veggie mix was delicious. And thinner dough.

Next time :
I won’t precook the dough. I’ll try a thin deep dish one.

Obama pizza, victory Hawaiian


That was an important election for all of us. We shouldn’t care outside the US, but Japan is still some kind of occupied territory and many other countries depend on the US prez… So it’s a good thing the guy with common sense won. So here is the Obama pizza. Deep dish Chicago Hawaiian pizz’…

Rich pizza dough, 2 cheeses, shishito peppers…

As many stars of ham as states ? Maybe not. Well chunky tomato sauce. On top, ham, grilled pineapple sprinkled with habanero powder.

Baked !

Mmmm….
So now, Mr. Obama be careful of what you do with the world.