A long time ago, a very cheerful lady asked if I liked French pot au feu and I said that was not my favorite dish. She was very disappointed as she had just discovered the dish in a “traditional French restaurant” here in Osaka, and she said : “Really I love everything spicy with tomato sauce, chick peas, seafood and hot dog sausages…”. It seems, she ate an original variation for sure that drifts far away from what most call pot au feu in France.
Well, I’ve made it today without the knackies. I don’t know if that has a name. Maybe the Spanish “cocido de pulpo con patatas”, but I don’t see it with sausages. Well, they are not here.
I have the pulpo (octopus) :
Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).
Added potatoes. Later tomato sauce and a little red wine. a little hot chili.
Kyoto red kabu turnip.
I first added pieces of the root, then stalks, then at the end leaves.
Black beans have a Winter image… I refreshed them with greens and juicy items for a nutritive Summer salad meal.
Fragrant argan oil from Morocco, a little garlic, salt and balsamic vinegar for the dressing.
The companions of the kuromame (black soy beans, that were boiled and frozen) are edamame, sliced okra, shimeji mushrooms and green sweet chilis. I’ve added a little minced hot chili. I’ve steamed all that together. Added the dressing, let cool.