Bochan kabocha cocotte eggs and Autumn turmeric side

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Oeufs cocotte are French baked eggs. They are baked in a dish that is called in French, guess what ? A ramequin, a bol, etc. It’s never called a cocotte. Because a cocotte, it’s hen, it’s a woman sometimes, well in the kitchen, it’s a big stew pot. So baking eggs in that over-sized pot, that’s like quail eggs inside a pumpkin. Well, today exceptionally we’ll do that.

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Botchan kabocha (little boy pumpkin) is the smaller Japanese pumpkin. It’s perfect to make individual stuffed pumpkin dishes. For instance :

okowa sticky rice kabocha

Thai steamed custard

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Open and empty the kabocha, steam it till the flesh is soft. Fill with quail eggs and a mix of soy milk, argan oil, salt and pepper. Bake till the egg whites are stuck and the yolks still soft.

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Served with toasted home-made whole-wheat bread.

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Turmeric. In Japan, they cultivate a few types. Autumn turmeric is the most common. Spring turmeric (in English “wild turmeric” ) is the second most common. This plant is believed to have great medicinal properties.
This one is only a little bitter, perfect for cooking.

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Stir-fried gently a few slices of turmeric and of dry apricot. On low heat, added in daikon radish leaves, stirring till they get wilted. Added salt, walnuts and chrysanthemum flower.

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A nice Autumn brunch.

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Rice-lentils and baked spicy azuki lunch

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Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

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Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

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Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

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Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

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I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

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Kabocha salad made in last post.

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Mini pumpkin patch and crunchy kabocha salad

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I have a little collection of mini-pumpkin. So I made a kabocha sarada, a pumpkin salad. That’s a healthier alternative to potato salad.
It’s the ideal way to get a refill of vitamins in the darker season.

First, this is my basket :

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4 minis. There don’t all have names. Well all pumpkins are called kabocha in Japanese.

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A baby butternut.

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The smallest is called a botchan kabocha. Botchan, it’s the last youngest son of a family, the spoiled brat.

If you want ideas to use pumpkins, browse :
my pinterest selection
and
Dissection of a Summer kabocha, no waste
and
Cinderella gourmande, recipes of golden carriage
and
kabocha keyword

So take any sweet pumpkin, steam it and take the flesh. Add the white part of negi leeks, a small onion thinly sliced, a little fresh ginger thinly minced. Season with salt and pepper. Mix well.

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Add the juice and grated zest of 2 sudachi limes.

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Renkon, lotus root. I buy them already peeled, sliced, cleaned and blanched, but you can do it yourself

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Small cucumbers, cut in sticks. Add the cucumber and lotus into the kabocha mix. You may need to add water. Cover and let a few hours in the fridge.

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The next day, flavors have mixed harmoniously.

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I eat it over 2 or 3 days as a side dish, or as an item to fill a lunch box.

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Fish, pumpkin and cornichon soup

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A colorful fish soup that makes a whole meal. Freely inspired by Slavic gherkin soups. It’s quick and easy.

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Suguna kabocha pumpkin. I boiled the pieces in water till soft.

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The head of tai (sea bream). Fish head is cheap, flavorful and there is plenty to eat. It’s ideal for a soup.

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Cornichons à l’estragon.
Gherkins with tarragon. I made when ? Last May :


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I thinly sliced them.

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Put the fish in the pot, add half of the gherkins, the kabocha and cooking broth. Simmer 20 minutes.

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Near the end, take out 1/2 cup of broth, add cream, salt, pepper, fresh thyme, the rest of pickles. On the table, mix into the soup, put back the lid and wait a few minutes.

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Serve with croutons.

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Open and enjoy while it’s hot.

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Fall salmon pot pie

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

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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 :

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

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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.

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The fresh ingredients.

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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.
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Baked 45 minutes.

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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.

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Cress and parsley pesto on the plate.

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Pumpkin curry with wined chestnuts, cilantro falafels

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A deliciously flavored soup curry, with kabocha, wine flavored kuri chestnuts and hanamame giant beans. And a side of cilantro falafels. Some people are genetically designed to hate cilantro/coriander and it takes a really bad taste in their mouth. That’s really sad. I have to luck to appreciate this herb and I never have enough of it.

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Soaked chick peas, mixed with onion, coriander (root, stalk, leaves), chili flakes, Sichuan pepper, salt.

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Served with a dip of harissa… well it’s mixed with tomato sauce. Cucumbers, cilantro (the leaves) and shikwasa citrus salad.

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Mmm… a dream if you love both falafels and coriander.

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Kabocha pumpkin curry :
A cut of steamed kabocha, steamed with skin. Pasted with 1/2 block of tofu, 1 tbs of Japanese curry spice mix, 2 tbs of sakekasu sake lees, salt, water. I simmered the mix till it became thick. Garnished with hanamame beans and wined chestnuts :

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White wine chestnuts :
That’s ideal if you have chestnut that start to dry a little.
Soak them 2 hours, then you can easy cut out the hard shell.
In fresh water, soak overnight, you can then take away the inner skin. Most of it. A large part of it. Actually, you want to leave a small amount for flavor. Break them in 2 or 3 parts.
Then I’ve drained the chestnuts, put in rice cooker, added a glass of white wine, a little sugar, a pinch of salt, 1/2 glass of water (to cover). Switched on. That stopped when the liquid had evaporated. You can do it in a pan or a crock-pot, simply simmer very gently.
They are good to add to sauces and dishes, just a few to pinpoint. You will discover the refined taste.

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A nice meal, rich in legumes and fragrances.

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Creamy quiche, sautéed taro, fiery miso

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It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

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I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

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A good kabocha miso soup.

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I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

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Added a few green peas to reheat.

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Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

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You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

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The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

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Creamy quiche. It’s plant-based and gluten-free.

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A filling lunch, very tasty.

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