Sw’hits 2013

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Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


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


tarte au sucre lorraine (gran’s sugar bread)


Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.


So simple walnut brownie ice cream


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

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A green year of savor’hits

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A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

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Romanesco and cauliflower green quiche

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My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

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Sesame sweet and sour tofu


Mehari sushi, the leafy snack

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Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

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Green gnocchi in yellow curry soup

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Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

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The grapes of waves. Okinawa’s green caviar.
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Today’s bibinbap

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Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

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Namul veggies (preparation here)

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Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

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The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

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Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

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Add a little broth in the bowl, mix and enjoy :

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After-Eight oursons… oops.

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There were 2 sweets I liked a lot as a kid.
1. After-Eight : mint in dark chocolate.

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2. Oursons : marshmallow teddy bears in dark chocolate.

I can do a fusion of the two, no ? Well, in theory.

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I pounded into paste a good amount of peppermint, added marshmallows, heat them just enough to melt, stirred…

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Filled chocolate in the mold. Let dry overnight, added the marshmallow cooled, later added chocolate, waited…

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Ah.
But they taste great ! If anybody has tips to take out the bears from the mold without breaking them, I’m taking. I tried making a thicker chocolate case, but that’s not so good. I tried molding the marshmallow so I’d dip it in chocolate after, but it stuck totally on the mold too. I’m too clumsy, it seems.

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Autumn namul

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Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

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Home-made version, in Spring.
So this time with Autumn produce :

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I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

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Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

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Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

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Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

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The 4 dishes :

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Plant-based how-to : Tofunaise

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It’s fresh, tart and silky.
Here is a light plant-based sauce, resembling mayonnaise.

Silky tofu, that you buy or make yourself.
It’s the base.

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Sudachi citrus as a flavor.

Recipe :

A :
1/2 cup silky tofu
B :
1/4 ts hot mustard
1/8 ts turmeric for color (optional)
juice of a sudachi lime (or 1/3 lime, or other citrus)
salt, pepper to taste

Poach the tofu in hot water 2 minutes or cook in microwave, let water out. When it’s cooled, add in a blender with other ingredients listed as B.
Keep refrigerated up to a week. If the texture has changed, you just need to stir it with a spoon a little before using.

Rem : you can replace up to 2/3 of the tofu by more olive oil to get a fatter mayo closer to the classic version. That depends on your goal, it will still be vegan. I do it mostly to get a lighter sauce so I have oil just enough for flavoring.

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Autumn leaf daigaku imo

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大学芋 Daigaku imo, literally “the university’s potato”, is a street stall sweet. It’s certainly of Chinese origin, but theses sticky potatoes have become part of the furniture in Japan. Osaka has a famous shop that makes some special ones, dipped in crack maybe, as you can’t stop if you start eaten one. I don’t know their secret. Maybe there is none. You take good satsuma imo (Japanese sweet potato), you fry them and coat in a syrup.
And the results depends on the quality of your ingredients and how you master the process.

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Flat and small is easier, so I cut shapes of 5 mm of thickness.

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I cook them in 3 steps : steaming till they are half-cooked, then I stir-fry them at 160 degrees C till they soften. I put them aside and bring the oil at 180 degrees, to cook them a little more and get crispiness. I put on oil absorbing paper 2 minutes.

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Syrup : 1 tbs of sugar + 1 tbs of honey or mizuame (glucose jelly) + 2 tbs of water. Simmer till it starts getting thicker. Add a few drops of fragrant sesame oil. Pass the freshly fried potatoes (still hot) in this hot syrup.
Decorate with black sesame.

NB : I fry them in normal neutral frying oil, not the dark sesame oil for seasoning. It’s possible to fry in sesame oil but only if you have a different white frying sesame oil.

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They have to be soft inside crispy around. They are better if you eat them warm, just after making them.

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