Walnut crust blue sweet potato pie

DSC03360-001DSC03386-001

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

DSC03249-001

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

DSC03372-001

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

DSC03381-001

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

DSC03352-001

So just fill the crust.

DSC03366-001

Serve chilled or warm. And enjoy with your coffee.

DSC03346-001

DSC03387-001

Champilège 3 : Fall fungi pie soup

DSC02027-001

DSC02057-001

Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

DSC02011-001

DSC02008-001

Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

DSC01997-001

Bunapi and awabi-take.

DSC02028-001

In a white wine chicken broth, with thyme.

DSC02031-001

DSC02032-001

Sealed, and baked.

DSC02062-001

Fall salmon pot pie

DSC00388-001DSC00420-001

A salmon and mushroom pie hidden in a pumpkin. That’s Halloween on the plate.

logo

This month :

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So let’s go for Japanese season produce and even tofu for a dairy free pie :

DSC00370-001

Autumn/Fall is the season of kabocha pumpkin, salmon, mushrooms (shiitake).

2013-10-032

Kabocha pumpkin crust : 1/3 boiled kabocha flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt, chili flakes and enough of the squash cooking water to for a dough.

DSC00355-001

The fresh ingredients.

2013-10-033

Gravy : I stir-fried onion, garlic, the feet of the shiitake with salt and black pepper. Then added the shiitake hats, the peas. To cream it, passed in the blender : 1/2 block of silky tofu, 1 glass of white wine, a tbs of potato starch. I’ve added the fish and parsley raw.
DSC00387-001

Baked 45 minutes.

DSC00417-001

The crust is perfectly cooked. The inside is a little curded (I should have added the wine to the onions to avoid it), but it looks nice.

DSC00396-001

Cress and parsley pesto on the plate.

DSC00410-001

DSC00429-001

DSC00439-001

Spahis ? Kaki sfeeha.

DSC01760-001DSC01744-001

Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

2013-10-203

Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

DSC01723-001

Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

DSC01726-001

Paint with olive oil and bake.

DSC01734-001

Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

DSC01742-001

Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

DSC01751-001

The perfect pair.

DSC01753-001

DSC01768-001

Hot purple marron pie

DSC01476-001DSC01454-001

That’s a Japanese meal. Yes, you can see natto. That’s not the criteria as I’d fusion natto into any cuisine style. Well, I have rice, a soup, okazu dish, sides. The rice is part of the pie, which is a azuki bean and chestnut toasted rice tart, with hidden fire. That’s a long title but that was really yummy.

DSC01444-002

These are sorts of hot Habanero hot peppers cultivated in Kyoto and they are hot. Yes, I’m repeating because they are made of fire. I used 2 mm of one and I like my food spicy. I really wish I could use more as they have a really charming flavor.

2013-10-182

The base of the pie is freshly cooked brown rice. I’ve added a little potato starch, a little water, squeezed between 2 molds to shape and toasted with the molds, then without.
The filling is made in the mortar : a little dry garlic, miso, very small bits of hot chili, azuki beans (boiled)…

DSC01506-001

And wined chestnuts.

2013-10-18

You could see on the tray a bowl of greens, it’s kikuna, chrysanthemum greens. I have slightly steamed them, just to warm. On the plate, you can see natto, with shiso, ika shiokarai, walnuts. All this is mixed and eaten with the greens. This salad is not plant-based as it contains seafood.

DSC01459-001

The rest is salty, I wanted a neutral soup. I’ve put dry mushroom (mix) in lukewarm water with a pinch of sugar, let 30 minutes. Then reheated and added sesame seeds.
Oboro kombu seaweed ribons completes it. It’s on the side :

2013-10-181

As soon as you put the oboro kombu into the soup, it softens and becomes like this.

DSC01471-001DSC01521-002

Ultra simple green freshness : kabosu lime pie

DSC01311-001DSC01413-001

Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

DSC01272-001

The crust : oatmeal + black sesame.

DSC01276-001

The filling : avocado + kabosu citrus.

DSC01283-001

In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

DSC01345-001

On top, whipped coconut cream and ribbons of zest.

DSC01323-001

Mmmmmm…. luscious !

DSC01421-001