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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Pesto and chirimen-jako

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Pesto spaghetti with a Japanese twist.

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A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.

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ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.

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The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.

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Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.

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Fish and broccoli green curry, steamed sticky rice

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Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

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The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

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The sticky rice in bamboo basket (recipe).

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Served in a bowl with pakuchi (coriander).

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Grab a little rice and enjoy…

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Mountain of veggies green curry

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Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

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Green sansho peppercorns (frozen), onions, ginger, bay leaves.

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Goya bitter cucumber, broad beans, okras, carrots.

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I used green curry paste, brown sugar, citrus juice for the broth.

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Ready.

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Served with jasmine rice.

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A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

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Dukka truffles

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This is not a sweet but a savory appetizer or a veggie side dish. Green and fresh inside, nutty and spicy around.

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I already made something similar (see here).

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Take boiled edamame (fresh soy beans) and paste them very roughly.

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Add avocado.

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Sprinkle juice of yuzu citrus.

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Mix well and form balls.

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Roll them in dukka, the Middle-East spice mix.

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Avocado romanesco chilled soup, zaru soba, frozen tofu

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A fresh and green lunch.

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Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

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That gives a velvety green soup, filling and refreshing.
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This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

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With goya.

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Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

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The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

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Okara veggie patties

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I had okara as a by product from making tonyu (soy milk), this time from black soy milk. Okara is also sold in supermarkets or tofu shops here. It’s full of fibers.

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Okara, onion, kabocha pumpkin, sesame and parsley paste, ninniku no me (garlic stalks), grated ginger, potato starch, miso.

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Mixed. Then formed into patties and pan-fried.

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