Creamy quiche, sautéed taro, fiery miso

It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

A good kabocha miso soup.

I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

Added a few green peas to reheat.

Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

Creamy quiche. It’s plant-based and gluten-free.

A filling lunch, very tasty.

Stuffed onion rings with fresh laurel and shiokoji

It’s great to have tender leaves of fresh laurel. The taste is very different from the dried ones. So let’s make a little dish with them.

It’s a filling of mashed kuro mame black beans, chili pepper, a little potato starch, onion.

This white texture… You know this ? It is called shio koji, 塩麹, a fermented product made from rice, a by-product of making sake, miso, etc. It came back into fashion as an ingredient a few years ago.

You can read interesting (in English) at the Kojiya (the house of koji), a maker of koji.

The shio koji brings saltiness with a mellow sweet aftertaste. Interesting.

Then I’ve added a few finely shredded laurel leaves to the mix.

Cut slices of onion, the mixture inside, pan-fried.

Mmmm… simple and delicious. The fresh green hints are lovely.

Salad 1 : na no hana (rape blossoms), negi leeks, sansho peppercorns

Salad 2 : okra, tomato, onion.

No soup. Just iced green tea. And rice.

Casser la croûte. On the table, at the farm…

Let’s break the bread crust and the meal starts… Casser la croûte, breaking the crust is eating for the French. That’s the magic : close your eyes. Your are in a French farm in the timeless era of fairy tales. There is a herd of unicorns grazing in the field…

Break the bread and put food on it…

That’s a meal. No, I forgot to take photos of the wine.
At our farm we make everything from scratch… but not the wine.

Un pain de campagne. Merci Kiki, la MAP (home bakery machine). It’s an old style peasant bread with a little rye flour in it.

3 terrines that you’ve seen before :
terrine de canard aux marrons et aux noix (chestnut marron duck )
terinne de volaille aux herbes (herb poultry)
pâté au foie (liver)

Salade de chou rouge (red cabbage).

Flavored with apple, Italian parsley (despite the name, it’s not foreign at all in France, it’s persil plat, the common flat parsley). Of course, a cider vinegar vinaigrette.

(to go to the posts, click on the text not the photos)

pickled cornichons

pots de pommes de terres et champignons (mushroom, potato)

Dessert chausson

I hope you enjoyed the visit !

Dépannage de cornichons (pickle rescue)

Can you imagine this tartine de paté without cornichon pickles ? That would be so sad…
No pickles in the cellar. No cellar in this building actually.
What’s a girl to do ?