New ginger carrot okara cookies

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I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

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Carrot lees, what is left from juicing.

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Okara, the leftover from making tofu and soy milk.

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New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

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Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

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Spread on cooking paper, with more sesame seeds.

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After baking, they are still soft. The next day, they hardened and flavors have combined.

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Tai no kabuto-ni. A helmet of sea bream.

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A Japanese meal with tai no kabuto ni as a main.
Yes, kabuto means helmet, and the resemblance is clear. Well think about those samurai helmets that everybody wears to ride a bicycle in Japan… er, no, but that’s this type with 2 ear flaps :

kabuto source :blog from the place where they make them (click here) . Visit the page for more details. They are display models for Little Boy Festival in May.

コラージュ

That’s an economical dish as they sell fish heads cheaply. And they sell them ready for this dish. I mean the scales are grated (roughly), and it is split in two. Well veggie readers (I doubt you’re still here) sorry for the view. But for us that eat animals, it’s better to avoid wastes. That said I would eat fish heads anyway. Because there is a lot of flesh in it, and it is of finer texture and tastier.

Recipe :

-Rinse the fish. What you can do is put it on a grill and pour boiling water on it, just once. It makes the fish white and the scales very easy to notice, so you can finish the fismonger’s work. For myself I don’t care if I have scales in my plate, anyway, you need to pick the bones and bits.
-Then it’s a classic nitsuke sauce 1:1:1 , sake, mirin, shoyu soy sauce. And a small piece of kombu seaweed. Put these in a pan with a little water, bring slowly to a boil.
Add the fish. Make a foil cover. Pass to moderate heat. Cook about 15 minutes.

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The veggies are steamed separately. Here 2 colors of carrots. And I had frozen garlic stalks. Let’s get the sides :

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I had kintoki red beans, and kimchi ready.

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A grated veggie salad. A soup, a drink-soup. It’s really water, veggies and black pepper. No salt as there is enough for the meal.

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Genmai, brown rice.

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Jungle penne rigate

A little river of pasta in the middle of the forest. Veggies creates volume to the dish.

Mushrooms.

The greenest leaves of a big cabbage. They say the darker the green, the more nutrients so I don’t discards the best part of the vegetable.

In the bath together.

The sauce is a leftover of stew, with some added favas (broad beans) to complete the meat.

porc aux coings

A la recherche du pain perdu. A Frenchy’s take on French toast


Pain perdu means lost bread. It’s about recycling stale bread. It’s poor people’s food. End of the month family meals.

But the world is getting so snob. People go to restaurants to have lost bread.So they eat what when they are at home ?

There are discussion about another overrated American food chain (pleonasm) that opened recently an ambitious (pretentious) breakfast joint in Shinjuku, Tokyo’s business district. The story is they ask 1200 to 1400 yen just for French toasts… that are totally ordinary. Usually, you’d get that for 350 yen. So what’s special ?
And some idiots have paid to go and check that only the price was special. Bravo ! Their reviews are fun to read.

Shokupan, Japanese bread. It’s very industrial stuff. It was on sale, stale. Perfect. A slice = 10 yen.

An egg, a little cream and a little vanilla sugar. Plus 10 yen.

Cooked.

After making this cake, I scrapped the pan of dried ganache with a wooden spoon.

Took out the home-made spicy marmelade and some fresh mikan mandarin oranges (click here).

Let’s enjoy all that with a coffee.
You’d love that for 1400 yen ? I want to open an overrated shop, me too…

Rasen gyoza (spiral dumplings)

A few fleischnackas

About those meat escargot pasta

Today’s market basket for the veggies.

They are not burnt, just perfectly grilled.

A perfect mix of pasta and filling, poached and pan-fried… Like a gyoza. Bigger. More of the yummy stuff !

Fleischnacka, the other French snails


Fleischnacka, meat snails. Pasta rolls. That’s a fun Alsacian family dish.


Ideally, you want to make them with leftovers (meat, stock and veggies) from pot-au-feu. It’s possible to start with ground meat.

Served in the broth.

Or without, with a salad.