Pot au feu or pot luck ? Seafood veggie red stew.

DSC02640-001DSC02645-001

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) :

DSC02603-001

Hokkaido octopus.

DSC02607-001

Into a broth (onion with cloves, chick peas, bouquet garni, mushrooms).

DSC02611-001

Boiled.

DSC02616-001

Added potatoes. Later tomato sauce and a little red wine. a little hot chili.

DSC02619-001

Kyoto red kabu turnip.

DSC02621-001

I first added pieces of the root, then stalks, then at the end leaves.

DSC02626-001

Put it in a pottery.

DSC02654-001

Cover and announce “pot au feu” or whatever name…

DSC02647-001

DSC02649-001

Putting wine in my ratatouille…

DSC09666-001

OK, not really what the title says. That’s a fish and veggie lunch.

DSC09562-001

I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.

2013-09-212

I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :

DSC09659-001

Done !

DSC09680-001

Served. It’s very juice, so that goes well with potatoes.

DSC09661-001

Boiled, then mashed, flavored with salt, pepper, chili and olive oil.

DSC09676-001

DSC09686-001

Easy little carbonade, with early Autumn market’s basket…

DSC09310-001DSC09292-001

The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).

2013-09-171

I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.

2013-09-172

I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper. Let 15 more minutes.

DSC09301-001

Served with more croutons and thyme on top. And I had veggies :

DSC09265-001

Small long satsuma imo sweet potatoes.

DSC09284-001

I steamed them with kabocha pumpkin and small potatoes.

DSC09275-001

Freshly boiled black edamame.

DSC09287-001

DSC09283-001

DSC09308-001

DSC09312-001

Poteto sobagaki, Japanese gnocchi

DSC08149-001DSC08119-001

This is second hybrid of potato gnocchi. These time I combined it with sobagaki, a traditional Japanese dish made of buckwheat.

2013-08-23

Cooking the sobagaki (read here).

コラージュ

I’ve combined mashed potato and sobagaki.

DSC08126-001

Forming gnocchi.

DSC08140-001

Boiling them very quickly, just to warm them up before serving… otherwise they melt into the water.

2013-08-231

Anerigoma ( tahini , sesame paste) and sudachi citrus juice sauce.

DSC08150-001

DSC08157-001

Ginger potato salad

DSC07962-001
DSC08007-001

Here is a simple refreshing Summer salad, a good base for a full meal.

2013-08-20

I boiled potatoes, let them overnight in the fridge. Added ribbons of sweet red chili and young ginger. Dressing : argan oil, rice vinegar, salt, ground coriander seeds.

DSC07969-001

Served with more ground coriander. Here are the other dishes :

DSC07938-001
tofu and wasabi okra tororo

DSC07922-001
eringi tsukemono and tomato agar

DSC07960-001

DSC07952-001

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

Fish in salad

DSC04392-001

A fresh one dish meal.

DSC04370-001

A leftover of saba (macquerel) in the freezer. I’ve steamed and let cool, then took out the bones but I let the skin.

DSC04374-001

Boiled potatoes, parsley, carrot, red onion.

DSC04377-001

Fragrant herb.

DSC04380-001

Mix, add wine vinegar, oil, a little water, salt, pepper. Mix. Let overnight.

DSC04390-001

Serve with thyme. Mmmmm….

DSC04381-001