Zu zu zu lemon tartelette : yuzu, kuzu, anzu

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A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

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Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

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I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

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Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

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Cumin lamb chop and kujo negi, Chinese style

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Another way to serve a lamb chop. A fun quick lunch.

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Pan-fried with sesame oil and cumin seeds.

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I had a few fresh Kujo negi, Kyoto leeks.

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The tender part of greens.

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The white part is cut into angel’s hair.

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The sauce : Chinese black miso, a little gochujang and powdered cumin.

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I didn’t make them. I bought ready to use Chinese Spring roll wraps, warmed them in the steamer.

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That’s served : Take a crepe, put veggies, meat and sauce on it, roll and eat immediately.

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Champilège final : genmai ‘shroom risotto

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Let’s make a creamy brown rice risotto. You need a little more time, but at some point, the broth thickens just as much as with white rice.

That’s the last dish made with this basket of assorted mushrooms :
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The series :
Champilège 1 : Paris in salad.
Champilège 2 : shiitake in amuse-gueule
Champilège 3 : awabitake, bunapi, in pie soup
Champilège 4 : maitake, eringi, in quiche

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shiitake,awabitake, bunapi, champignon de Paris, maitake, eringi…

I had a few of each left, plus a few feet :

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Minced the feet, red onion, lots of garlic…

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New crop rice of this year. Tsuyahime, Princess Tsuya.
From Yamagata Prefecture, well the only problem is it’s a bit close to Fukushima. It’s a cultivar close to Koshihikari.
That’s a good risotto rice.

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That’s a Japanese risotto. A fusion if you prefer. I’ve used kombu seaweed to make dashi stock. There is wine. The main seasoning is miso. Salt, pepper, olive oil, and thyme on the top :

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Spahis ? Kaki sfeeha.

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Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

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Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

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Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

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Paint with olive oil and bake.

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Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

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Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

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The perfect pair.

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Asari shellfish and tagliatelle

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A colorful pasta, veggie, seafood one-dish meal.

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Tagliatelle made with durum semolina plus a little matcha green tea powder.

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Asari shellfish.

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Cooked with garlic, chili, white wine, tomato paste…

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…konnyaku, capers, favas (broad beans)

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… stalks on mitsuba. The leaves decorate the serving plate.

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