All about mustard, raifort, horseradish, wasabi…

Let’s start with mustard…
Making your mustard is not necessarily economic, but it’s fun and you can customize it. La moutarde au raifort (horseradish mustard) is a fancy Alsacian variation, probably of recent invention for the bobo market. I love bobo food…

I can’t find the black mustard seeds, nor the fresh horseradish.

So this is my moutarde au raifort (horseradish mustard). Yum…. ouuuuchhhh. Refreshing !

le raifort :

The horseradish condiment is something people, well civilized ones, always keep in the fridge in Lorraine. It’s nice to propose this condiment with pot-au-feu or cold meat or smoked fish, or whatever.
But they usually buy it. I can’t get it in Osaka. Or that would cost the moon.


We have karai daikon. Mini daikon with super strength.

Clearing vocabulary confusions.
I. In French this root is sometimes called raifort. And horseradish is called raifort. And no, that’s not the same but close enough.

raifort
raifort/horseradish from wikipedia

II. In Japanese, horseradish is called wasabi, but real wasabi is not horseradish and maybe your wasabi is not real wasabi.
Well, there exist hon-wasabi (本わさび, real-wasabi)is Japanese wasabi, an aquatic plant, it is naturally green :

fresh daikon root

And seiyou-wasabi (西洋わさび, Western-wasabi) is horseradish, it’s white, unless they add coloring :


(Letters moved by themselves at reformating… grrr)
The composition of this powder is “horseradish, food coloring, vitamin C”.
The reason is producing wasabi is more costly than producing horseradish, so cheaper products are imitation…
In powder that’s always horseradish. In tube, in Japan, it’s often real wasabi, but in other countries it’s horseradish most of the time. Check the labels.

Conclusion : I have powdered horseradish. Yeah !

So this is my “raifort”, made with a little real horseradish powder, my “mustard” and grated strong daikon.

Le poulet de Gaston – Dijon chicken

This is a retro dish, totally addictive.
Gaston Gérard’s chicken. Who ? What ? Why ?

Cette recette a été réalisée pour la première fois en 1930 par l’épouse du maire de Dijon, Gaston Gérard, pour Curnonsky, gastronome, humoriste et critique culinaire français.

Source

Well, this Mr Gaston Gérard was a politician that was mayor of Dijon in Bourgogne before the war. And he remains famous for the recipe his wife created in 1930 for their friend Curnonsky, the famous culinary writer. You know the guy that invented KISS (kook it simple and slurrrrp ).

The recipe showcases great produce you can find in Dijon.
A recipe in English.
I prefer simmering longly the chicken in wine and using the broth for the sauce.

The secret of the creamy and cheesy sauce is moutarde de Dijon.

To make it look honest… Veggies poached in the broth. Shimonita negi leeks and mushrooms. That’s healthy. Well, the veggies are. Note that Gaston lived into his 90’s with his creamy diet.

If you want a lighter version for Summer, with coconut cream :


poulet Dijon-Tahiti (click here)

If you made too much, you can later make a wonderful toast.

Poulet Dijon-Tahiti + Sweet Corn Sweet Rice (via Gourmande in Osaka)

L.Y.

Poulet Dijon-Tahiti + Sweet Corn Sweet Rice It's the end of O-bon, the season when Japanese ghosts visit friends and relatives… What if we made a French foodie ghost turn himself in his grave ? I'm calling M. Gaston Gerard, mayor of Dijon many decades ago. He was famous for his recipe of chicken with mustard and cheese. I adapted the recipe, slightly… (I suppose now the tombstone is starting to rise…) For instance, for a start, let's replace the cheese by coconut cream. LOL (the ston … Read More

via Gourmande in Osaka

Salade de lentilles au saumon d’automne

Salade de lentilles au saumon d’automne d’Hokkaido.

Salade de lentilles toute simple – French lentil salad (recipe)

It’s a 3 part menu

Entree : Salade de lentilles au saumon d’automne

Plat principal : poulet aux pruneaux et ses dauphines

Entremet, dessert et mignardises : douceurs de beurre et marron

Dinner with Moricette

My home’s traditional fast-food ? The moricette sandwich.

So tonight’s guests are grain moricette breads, sesame and poppy seeds…

But we don’t invite this one, too salty. The problem of this meal is the salt. I tried to minimize. The grain ones are low-salt.

Bretzelling (on line soon)

Quick kyuri cucumber pickles, in tarragon wine vinegar with a little sugar. No salt.

Charcuterie : ham, salami…

..mimiga. It’s made of pig ears, Okinawan style. Well, they are a bit weird here. You can’t see that, but they are flavored with some fragrant citrus.

Sands can be made with ham or sausage, pickle and mustard. The cabbage (not seasoned) bring refreshing crispiness.

Eating 3 moricettes :

Cal 602 F20.1g C77.5g P30.2g

Creamy old-fashioned coleslaw, from the blog Lost Recipes Found

From a recipe of the blog Lost Recipes Found. I slightly modified, adding roasted poppy seeds.

Pour O. et ses choux.

J’ai tente cette recette et c’est super-bon. Comme je n’avais pas les petites graines, j’ai mis des pavots grilles, et ca apporte un petit gout grille tres agreable. J’ai fait le quart d’un chou, et c’est juste pour moi, mon entree. Si les enfants en mangent, il faut un chou entier.

Coleslaw cremeux a l’ancienne, un peu modifie

1 beau chou bien frais
1 pomme

Raper, dechiqueter ou hacher le chou. Le tremper dans de l’eau fraiche, 10 minutes. Bien egoutter.
Raper la pomme.

On attaque le bete au couteau, puis a la rape.

Comme il est bien frais, pas trop tasse, ce n’est pas tres regulier.

Capturer aussi une pomme.

Meme punition.

Sauce :

4 jaunes d’oeufs
2 cs moutarde forte
12 cs creme
12 cs vinaigre de cidre

+ 4 noix de beurre et 4 cc de graines de pavot

Faire griller le pavot dans une poele seche ou sous le grill du four.
Bien melanger les 4 premiers ingredients de la sauce, dans une petite casserole. Chauffer tres doucement (au bain-marie si on a le gaz, directement sur l’induction ou le fourneau), en remuant a la spatule jusqu’a epaissisement. Hors feu, y faire fondre le beurre.

Ca prend en 2 minutes.

Melanger tout. Mettre au frais 20 minutes.

Source : adaptation de cette recette Creamy Old-Fashioned Coleslaw on the blog Lost Recipes found

1 serving (1/8e recipe)

Cal 135 F10g C10g P3.3g