Champilège 2 : amuse-shiitake

DSC02037-001

DSC01998-001

Amuse-gueules are small stuff to entertain your snout. The hat of a shiitake is the perfect size.

DSC01999-001

Shiitake mushrooms.

DSC04248-001
Soaked bulgur is the base, with red onion, garlic, thyme, olive oil, salt, pepper…

DSC02035-001

Baked till golden. Serve hot.

DSC02036-001

Spahis ? Kaki sfeeha.

DSC01760-001DSC01744-001

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

2013-10-203

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.

DSC01723-001

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

DSC01726-001

Paint with olive oil and bake.

DSC01734-001

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

DSC01742-001

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

DSC01751-001

The perfect pair.

DSC01753-001

DSC01768-001

Pumpkin curry with wined chestnuts, cilantro falafels

DSC01017-001
DSC01000-001

A deliciously flavored soup curry, with kabocha, wine flavored kuri chestnuts and hanamame giant beans. And a side of cilantro falafels. Some people are genetically designed to hate cilantro/coriander and it takes a really bad taste in their mouth. That’s really sad. I have to luck to appreciate this herb and I never have enough of it.

2013-10-10

Soaked chick peas, mixed with onion, coriander (root, stalk, leaves), chili flakes, Sichuan pepper, salt.

2013-10-102

Served with a dip of harissa… well it’s mixed with tomato sauce. Cucumbers, cilantro (the leaves) and shikwasa citrus salad.

DSC01009-001

Mmm… a dream if you love both falafels and coriander.

DSC01011-001

Kabocha pumpkin curry :
A cut of steamed kabocha, steamed with skin. Pasted with 1/2 block of tofu, 1 tbs of Japanese curry spice mix, 2 tbs of sakekasu sake lees, salt, water. I simmered the mix till it became thick. Garnished with hanamame beans and wined chestnuts :

2013-10-101

White wine chestnuts :
That’s ideal if you have chestnut that start to dry a little.
Soak them 2 hours, then you can easy cut out the hard shell.
In fresh water, soak overnight, you can then take away the inner skin. Most of it. A large part of it. Actually, you want to leave a small amount for flavor. Break them in 2 or 3 parts.
Then I’ve drained the chestnuts, put in rice cooker, added a glass of white wine, a little sugar, a pinch of salt, 1/2 glass of water (to cover). Switched on. That stopped when the liquid had evaporated. You can do it in a pan or a crock-pot, simply simmer very gently.
They are good to add to sauces and dishes, just a few to pinpoint. You will discover the refined taste.

DSC01002-001

A nice meal, rich in legumes and fragrances.

DSC01031-001

DSC01022-001

Oya imo taro on green sauce béchamel

DSC00592-001DSC00386-001

The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

DSC00568-001

Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

DSC00570-001

Pan-fried.

DSC00586-001

The redness comes while cooking. Served with leaves of komatsuna.

DSC00577-001

Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :


oyaimo
from this blog いきもの は おもしろい!

DSC00579-001

I cut and peeled a thick slice, boiled till tender.

DSC00364-001

The sauce is green as it contains lots of fresh parsley.

DSC00381-001

Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

DSC00593-001

The oyaimo with sauce and steamed stalks of komatsuna.

DSC00590-001

DSC00583-001

Provence fragrances escaping from the oven

DSC09731-001DSC09737-001

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.

DSC09740-001

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

DSC09745-001

It gets very tender.

DSC09403-001

The zucchini that believed they were bananas.

DSC09562-001

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

DSC09701-001

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

DSC09729-001

Teaser about the dessert (to be posted soon) :

DSC09784-001

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

DSC09752-001

Caramelized onion polentart

DSC08334-001
DSC08303-001

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

DSC08295-001

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

DSC08318-001

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.

DSC08321-001

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

DSC08340-001

Masala cookies

DSC07594-001

DSC07593-001

My version of masala cookies, spicy savory Indian biscuits. I drifted away from the original recipe of the Daring Baker Challenge. I didn’t have all the ingredients.

DSC07585-001

Mix. Chill. Spread. Chill. Cut. Bake.

DSC07638-001

Keep a few for the photo…

DSC07588-001

DSC07598-001