Kiku, chrysanthemum garden toast

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My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

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Ful, broad bean hummus.

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Basil pesto (basil, garlic, sesame, salt, olive oil).

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Kiku, chrysanthemum.

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A toast, bean paste, pesto and flowers.

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Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

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With coffee and a mikan orange.

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Lunch around veggie kurokke

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Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

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You could see the making of green and orange kurokke in the previous post.

leftover

I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :

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DSC09360-001 Myoga.

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I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

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Green chili polenta

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

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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.

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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.

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

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

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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.

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Nashi. Japanese pear.

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Tama konnyaku, tama aubergine

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tama in Japanese means sphere, ball. Like an egg (tamago), or an eggplant (=aubergine). That’s today’s topic.

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Tama konnyaku. They are balls of konnyaku. At this point, they are flavorless, and zero calories. No interest except that they favor digestion. And they have a cute shape. And the texture is pleasant. And they will catch the flavor of spicing… So, it’s very interesting for me.
I bought the balls, but you can carve some from a block with a melon spoon.

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After rinsing, I stir-fried them in a little oil with a few sticks of fresh ginger. Then added soy sauce, mirin, sake, powdered paprika and turmeric. Let simmer till the color is nice.

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Ginger tama konnyaku, to eat hot with toothpicks. As you can see on the final photo, the inside stays white.

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Natt’oats. Cooked oats with slices of ginger + kuromame black beans + natto + soy sauce + blanched spinach + hot chili + olive oil.

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Arlequin aubergine :
-steam slices of aubergine, paint with olive oil, bake
-garnish with tomato paste + salt , add a tbs of pesto and bits of yellow pepper. Drizzle olive oil.Bake again.

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Pesto and chirimen-jako

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Pesto spaghetti with a Japanese twist.

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A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.

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ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.

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The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.

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Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.

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Pesto presto and miso

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A quickie.
Sesame pesto : blend lots of basil, a little garlic, toasted sesame seeds, sea salt, olive oil.

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Serve the pesto on chilled silky tofu, with goya bitter squash.

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Side : boil shimeji mushrooms, add red sweet pepper, then mix in miso.

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Ume by Botticelli. Rain plums in a shell.

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This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season

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Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.

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Served with ume pesto :

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Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.

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Then enjoy a sip of broth. Mmmmm…

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