Mushroom ratatouille and mozuku

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An autumnal ratatouille and a Japanese sea weed. モズクmozuku is a sea weed from Okinawa that looks like small leaves in a jelly. They are sold already prepared or with a sauce aside like here.

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I had veggies to finish : onion, white aubergine, purple aubergine, sweet green peppers.

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Mixed dry Italian mushrooms including porcini.

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I soaked and stir-fried the mushrooms with garlic. Then cooked my veggies in the same oil.

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I completed with tomato paste, thyme.

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I mixed the mozuku sea weed with its sauce (sweet vinegar) and added a few pieces of ginger. That can be drunk like a little soup.

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Cabbage, konnyaku and natto.

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Brown rice.

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My lunch.

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Le retour de la tarte polenta

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Tarte polenta aux légumes.
It’s a new and more French version of :

b4cf3-dsc08756-001 la gritzza

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Same sunshine crust.

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Ratatouille vegetables.

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September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

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Desserts :

Click here.
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Grill’tatouille

That’s a kind of magic. Raw veggies taste great. Fried veggies are totally different, and taste great. Roasted veggies are another thing… Classic ratatouille is fried veggies. What happens when you roast instead ?

A delight !

Ratatouille veggies…

Super-veggies ! I piled them, but each has its roasting time under the grill.




Then combined :

With tomato, olive oil and red pepper sauce. Simmer the time they can suck in the sauce.

Coated in red.

Mmmmm…

Hot ratatouille vs chilled ratat’ cannelloni

Vote ! Or make a huge batch so you can eat both.

Well that’s nearly a classic ratatouille. Except that I skipped the zucchini. I had none.

Previous versions :
with zukes
photo-recipe

More ratatouilles…

It’s delicious freshly made, piping hot. And cold too. That’s great as there are few dishes that are as delicious at all temperatures.

What to say ? Boiled pasta, refreshed in iced water, filled with cooled ratatouille. Glazed with sweet chili sauce.

seen here, click here.

It’s a very refreshing first dish.


Speedy fusion : sara-udon ratatouille

Ready in 4 minutes. Japanese noodles, French veggies, Italian cheese… Pure happiness !

Fried noodles, dry and crispy like crackers. I buy them.

Ratatouille (frozen, made previously in big batch). Grated parmesan cheese.

Saffron polenta with ratatouille

And duck :

Well : creamy saffron polenta with ratatouille, duck, fried garlic and chiffonade of herbs. That would make a long title. For a simple meal.

I was craving creamy polenta since I’ve seen the one on Cooking Healthy For Me blog. The chef is in an Italian period and that looks so yummy there…

Well, I had polenta grits in stock. Very easy : I add lots of water (4 volumes) and cooks in microwave. Then I add either more water/stock, seasoning… to get the taste and texture. I added parmesan cheese, olive oil, salt, pepper and sweet spices : coriander seeds (powdered) and saffron.
I loved the nearly fruity flavor. Added a little saffron and olive oil on top. Served with juicy ratatouille.

OK I cheat ! I had frozen ratatouille made another day (click here).

Autumn herbs are particularly fragrant. And that’s magical… I take basil everyday and my bush regrows overnight. Plants love the season.

Duck, pan fried in its one fat, with dried chips of garlic. Double benefit as garlic flavors the meat, and :

You get duck flavored fried garlic chips. What was missing ? The glass of red wine.
A nice dinner, delicious, ready in 10 minutes…