Generous apple brioche

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A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

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To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

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It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

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On top, sliced almonds, sugar, cinnamon.

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Really, be patient, as it gets so much better a whole day after baking.

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Champilège 3 : Fall fungi pie soup

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Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

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Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

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Bunapi and awabi-take.

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In a white wine chicken broth, with thyme.

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Sealed, and baked.

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Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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Provence fragrances escaping from the oven

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A South French Sunday lunch. Think about a dinner, enjoyed slowly between noon and 5 p.m., talking and eating food cooked by the grandma.

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The roast : A chicken baked inside a salty crust, with lots of perfumed herbs.

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It gets very tender.

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The zucchini that believed they were bananas.

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Colorful Mediterranean Summer vegetables. They must be full of vitamins.

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Layered, then baked. Tian is also the name of the pottery in which this dish is baked.

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Teaser about the dessert (to be posted soon) :

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Tarte automne-été aux trois fruits (Summer-Fall triple pie).

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Gifu squash and fondue-pa’

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A little early Autumn party around cheese fondue ! There is a special guest, here is :

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宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

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We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

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The result is incredibly yummy…

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Dip in bread. Or toasted bread.

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Or veggies.

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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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Dacquoises glacées aux saveurs de chocolat, noix et poire.

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A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

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Walnut flavored mini-muffin sized dacquoises.

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Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

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Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

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Des poires pour la soif. Pears for thirst is a French old saying.

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This is a cake in parts…

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