Green chili polenta

DSC07885-001
DSC07892-001

Today polenta, and as usual, a variety of season produce.

2013-08-19

I cooked the polenta grain. Added minced and salted sweet green chili, small bits of hot chili (red). Pepper, nutmeg. Let chill overnight in a mold. Then put on a dish, paint with olive oil and pass a few minutes under the grill. Pour a little tomato juice around in the dish. Serve hot.

DSC07835-001

Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

DSC07875-001

Stir-fried frozen tofu with eringi mushroom, garlic, olive oil.

DSC07901-001

Na no hana no ohitashi (rape blossoms). They are blanched and refreshed. With tomato juice agar jelly.

DSC07896-001

Edamame pesto salad. Boiled edamame, onion, yellow pepper, the broken leaves of na no hana. I mixed in a leftover of sesame basil pesto. Let a few hours in the fridge.

DSC07882-001

Nashi. Japanese pear.

DSC07886-001

DSC07904-001

Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

****
And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

*******
Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.
Click here.

Desserts :

Click here.
Click here.
Click here.
Click here.
Click here.

Nashi and red shiso


These two go well together, nashi, the Japanese round white fleshed pear and red shiso.

Simple, just the juicy white slices.

Simple with a twist : adding shred shiso and a pinch of salt.

Nashi and creamy, Asian pear

Nashi, the Japanese pear, which also Korean and Chinese. Is it even a pear ? The taste is light. It’s barely sweet. I recently talked with a baker that was telling how useless such Japanese fruits were… useless for his art. I agree, a nashi pie would be meh. I tried before.
So what ? In French, we say “des poires pour la soif” (pears for thirst), I don’t know why it is said. But nashi is perfect for thirst. Let’s eat them raw.

It’s so juicy and perfectly refreshing.

The cream is sesame-tofu cream. I whipped together silky tofu, natural sweetener, and nerigoma (tahini, pasted sesame). Topped by a little kuromitsu (black sugar syrup) and sesame seeds.

The pefect dip !

Mizu-yokan and nashi

The simple wagashi.

It is “mizu-yokan”, water-yokan. Yokan is the thick bean jam block. This is a lighter hot season version, that was often molded in bamboo stalks. It’s made of koshi-an (fine azuki bean paste, here sweetened with kuro mitsu), water and gelatine.
If you are vegetarian, you can replace the gelatine with agar-agar, but it won’t be melty.

This is a fancy version, with sticks of raw nashi pear.

Eating the mizu-yokan at twilight :

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Nashi Belle-Helene – Asian pear opera

It’s now the season of nashi, the Japanese pears. Are they pears or apples ? It’s something else. These are called “20th Century Nashi”.
They can’t be used to make the classical “Poire Belle-Helene”, a 19th Century dessert honoring Offenbach’s opera. It’s a new one…

The home-made creme Mont-Blanc, vanilla flavor.
Creme Mont-Blanc de quand on etait petits (Canned vanilla milk pudding)

Old-style unsweetened cocoa.

A nutty truffe made of cocoa and creamed black sesame.

Nashi are better raw. That wouldn’t be a good idea to prepare them in syrup like the pears.