Fougasses aux olives vertes

This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

Red chili pepper, new onion, marjoram….

Garlic, marjoram…

Romanesco and cauliflower green quiche

Get the green burgeoning quiche out of the oven…

Take a generous wedge ! That’s another fancy plant based meal.

Two cousins : romanesco and classic white cauliflower.

Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

Yum yum…

Green duet. Herb and prune pounti, and cucumber lemon balm salad

A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”

I had really lots of herbs around. Can you name them ?

Starting easy : Spinach.

Parsley.

Shiruna, beet greens.

Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)

Tarragon.

Marjoram.

A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.

There are prunes in the pountis. The sweet and savory contrast is excellent.

Tourte lorraine au poulet et à la marjolaine (chicken marjoram pie)

Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.

Inside it’s mostly chicken…

… and a few herbs, particularly fresh marjolaine (marjoram).

Humm… the crispy and buttery golden crust.

For dessert : small lunettes à la vanille made with the same pastry.

vanilla spectacles

And some escargots (snails), no photo of todays but you’ve seen some before :

schnek (escargot)

Green and white cannelloni with marjoram

Yummy cannelloni in a rich sauce, with melty cheese… and a great flavor of marjoram.

Veggie filling. There are 2 types white and green.

The green ones are filled with peas, paprikas, garlic. The white ones are tofu with a little canned salsa.

Covered with sauce and cheese. I had some frozen marjoram I needed to use. It looked bad and I believed these leaves were stale so I put a lot to get a little flavor. Actually they tasted like fresh, very fragrant.