Tarte croustillante au boudin blanc

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Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki

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Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

DSC02008-001 awabitake (abalone mushroom)

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The sausage slices turned into flowers, painted gold (egg yolk).

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Baked.

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Caramelized onion polentart

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A golden version of the pissaladiere, the onion and anchovy tart from Provence.

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I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

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Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

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Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

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Rôti, farci, roulé. (Summer pork roast)

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Dégusté : eaten with pleasure.
Rôti de porc farci , stuffed pork roast.

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Farci : a pork filet mignon (soft sirloin) stuffed with cheese, herbs and dry tomatoes.

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Emballé : wrapped in smoked bacon.

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Rôti : roasted.

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Coupé : cut.

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Servi : Served with a tarte polenta.

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Le zoo de panisses et tapenade verte

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I’m playing with animal cookie cutters and Provence’s classics.

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Same recipe as these bunny panisses you’ve seen a few weeks ago.

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Green olive tapenade.

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Served with sticks of cucumbers and toothpicks. You have a nice Summer appetizer or light meal.

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An axoa with 1, 2, 3, 4 peppers…

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Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

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The name would refer to hashing, the meat, the veggies…

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Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder

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That’s ready :

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That goes well with garlic flavored potatoes.

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Etxeko biskotxa : the Basque pie invasion !

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My etxeko biskotxa. Home-made gâteau basque. No, you’re never too rich. Particularly if you’re a cake. Or if the currency of your fortune is a delicious specialty…

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Yes. I have 5 ! But they are small. And I shared. And they could have been bigger and I could have not shared and eaten them all too…

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Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.

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Framboise (raspberry) and cassis (black currants). Bought jams.

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Home-made ume plum jam to fill the 4th type :

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Yes, that makes 5. There were 2 vanilla ones.

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Bubbles and bubbles, hot + cold appetizers

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Chilled verrines. And red cheddar gougères.
Appetizers, but this set could make a whole lunch.

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Simple classics, always appreciated.

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