Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza


On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse

Avec des kneppes

These USPO (unidentified shape pasta objects) are kneppes (some say kneffes, kneppfle, knodels, gnocchi…). They are one of the preferred veggies in Lorraine, perfect to go with a dish in sauce.

For another way to serve them, click here : kneppes aux croutons

That’s just about dropping pasta dough in water, then refrying…
Do you want grandma’s recipe ? What recipe ? Seriously, she’d say “Let’s make the kneppes…” and just mixed stuff. That’s easy. In mines, I put flour, egg, water, that’s sure. Then either cream, butter and milk, or a leftover of mashed potatoes. Today that was a tbs of cream cheese. A little nutmeg and black pepper.

Then serve with a dish in sauce.

I made a stir-fry with chicken gizzards.

The sauce is oyster sauce based.

A big mizuna salad.

Soba-gaki. Like Japanese peasants, in old times.

Let’s make soba-gaki.

-So, dear reader, this is soba-gaki. Soba-gaki, my readers…
-Hi readers, nice to meet you…

My Japanese readers knew the beast. Well, it’s a buckwheat flour paste. Like gnocchi or kneppe.

Wheat was introduced in Japan quite recently, and until post-war times, it was available in limited quantity. Culture is possible only Hokkaido, the “newest” part of the country, conquered late 19th century. Soba (buckwheat) can be grown easily in all mountainous villages. It was abundant.
So the Japanese peasants were eating very often the soba noodles that are still very popular. And in Winter, the soba gaki, that fell out of fashion. Or is it the contrary ? As it’s no longer an everyday food, it is now retro and totally hip !

That’s how you make it. You add 200 ml of hot water to 100 grams of buckwheat flour. In a pan, on low heat, and you stir… you must be strong.
A better page : click here.

Ugly me ? No simple. It’s possible to shape it perfectly with wet hands. For today I didn’t need.
Here, you can see nice ones, served in different savory and sweet dishes.
Texture is… original. Taste is buckwheaty. You have to try.

I cut slices and thrown into a soup.

With shungiku, tsukune (duck meat balls), kabocha pumpkin, mushrooms, tofu, ginger, in a dashi and soy sauce broth.

That makes a meal ideal to fight chilly weather, ready in about 10 minutes (if you make soup and soba gaki simultaneously).

Cal 674.6 F21.6g C85.8g P46.2g