An axoa with 1, 2, 3, 4 peppers…

DSC05818-001

DSC05821-001

Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

DSC05805-001

The name would refer to hashing, the meat, the veggies…

2013-07-06

Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder

DSC05814-001

That’s ready :

DSC05815-001

That goes well with garlic flavored potatoes.

DSC05824-001

Garlic blossoms, 2011 model, in a stir-fry

So a new type of garlic blossoms… I think I had others last year. Well I’m a food fashion victim, I will try all the new veggies as long as they sell them cheap.

I made a simple chicken and heart liver stir-fry with bell-pepper, tomato. Black pepper flavored.

Added the stalks.

Then just steamed the blossoms till they become green.

I served them with the melty parcels. The left-over sheets just toasted and broken made a topping.

So…. it’s a nice variation of “eat your greens”. But that’s a bit like the Emperor’s new clothes. The taste of garlic is very mild. I suspected that as I start getting experience. For instance I tried :

gyoja ninniku (garlic “leaves”)

nira blossoms

standard garlic stalks

The latter is a common veggie in Japan. In this series, it’s the tastier I think. Well I had to try…