Bochan kabocha cocotte eggs and Autumn turmeric side

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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.

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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

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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.

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Served with toasted home-made whole-wheat bread.

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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.

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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.

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A nice Autumn brunch.

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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

Egg head crackers

Simple crackers with a pleasant egg and roast sesame flavor.

That’s the same dough as for egg pasta : egg + flour. I passed it in the pasta machine. Then I put it on an oiled foil, added raw sesame seeds and salt, passed the roll to fix.

Cut with the pizza rolling cutter.

Baked in the oven toaster, till golden.

Note to myself : you should have pushed more with the roll as 1/3 of sesame seeds went away.

They can be served with a chilled kabocha chana dal soup.

Or stored in a box.

Beans and bunny biscuits

Today’s lunch is a little tex-mex. Red beans, omelet and veggie biscuits.

Not easy to cut with all these bits… especially if your biscuit cutter is in shape of rabbit. OK, it’s not a fancy onigiri rice-ball press.

That’s the inside. I have used lard as fat and then water with a little beaten egg. They are spiced with cumin. The veggies are red chili, corn, bean and negi leeks.

Azuki beans are often used for sweets but they make an excellent savory dish too. They are reheated with chili pepper, onion, garlic, red paprika…

The eggs.

Nikomi udon, a Winter soup meal

That’s a giant miso soup.

With a whole menu inside.
In Winter, the nabe (hotpot) is rarely absent from the Japanese table. Here is a casual style. “nikomi” means roughly a stew.

Udon are those thick square wheat noddles. Very white and melty. I’ve bought those fresh. Handmade… or footmade, I will explain you that someday, how to make noddles with your feet.

The ingredients are prepared in advance : tofu, konnyaku, carrot, cabbage. That could be many other things.

Start by making a dashi (fish broth DIY).
Boil the noodles 10 to 12 minutes, you don’t want them al-dente, on the contrary, the softer, the better they will absorb the flavors.
Add veggies on the way.
After 10 minutes add a little miso, the tofu, and egg white (in a spoon to try to keep it in a lump)…

… some glitter : yuzu citrus peel, dry chili and a slice of fresh ginger. Simmer 2 to 5 minutes.
Add the rest of miso, pass on lower heat.
Cover and let 2 to 5 minutes.

Serve very hot.

Final touch : egg yolk. I have cooked the white before. The yolk bring their creaminess to the broth.
If you still feel cold after that…