Random soup

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A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.

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And it’s… delicious indeed.

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Steamed kabocha with sesame oil and sesame seeds.

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Steamed okra and sudachi lime.

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A yummy Winter lunch.

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Putting wine in my ratatouille…

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

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

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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 :

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Done !

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

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

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Gifu squash and fondue-pa’

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A little early Autumn party around cheese fondue ! There is a special guest, here is :

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宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

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We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

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The result is incredibly yummy…

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Dip in bread. Or toasted bread.

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Or veggies.

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Red wine mushrooms and refreshing lunch…

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Another refreshing lunch for hot days. Delicious and plant-based except for the broth (that you can replace by a kombu dashi).

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That’s from an idea seen on pinterest from this blog. I have not followed exactly. I refried garlic, rosemary in olive oil, added wine, simmered shimeji mushrooms. Garnished with negi leek and parsley. Warm, I was not too crazy about it, maybe I put too much rosemary. It’s better chilled, so I have kept it for the next lunch, now.

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I had chicken stock left, cooled. So I’ve added chili pepper, ground black pepper,and sansho peppercorns to spice it. Boiled and chilled soba noodles to dip in.

If you like soba see this compil’.

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Side veggies : lettuce, steamed kabocha and okara veggie patties (recipe here).

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Poulpes au rouge, fugly and yummy.

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Local seafood and exotic recipe. Daube de poulpes.
That beast is ugly, sorry. And the daube…it’s a stew that never looks refined.

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That falls apart, that’s shapeless. Forget.
NOOOOOOOOOOOOOOOOOOOOOO ! Stay ! That’s delicious.

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Small tako (octopus, poulpes) from the area of Kobe. That’s something you cook extremely briefly or really longly. Today, the slow way…

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Slow simmering.

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After…hours and lots of red wine later.

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It melts in the mouth.

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Choucroute en croûte

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Choucroute en croûte. Sauerkraut in a crust. Hey, why not ? That’s a really nice on a chilly night, with hot spices and it’s quite light actually.

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Yes, that’s this month’s Daring Cook’s challenge.

Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!

I didn’t have the courage for a Welly. I didn’t even took the time to make a classic pie pastry. No, I couldn’t use some bought pastry as I am stubbornly against the principle of buying it. OK, I could make exceptions easily in France as they sell quality doughs, usually too expensive for what it is, but good in taste. The *products* they sell in Japan are really very bad. The last time I tried to buy some, I have not eaten it. So I’ve taken shortcuts :

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Sauerkraut rinsed and reheated in red wine. I’ve added to it onion cooked in a little oil, pepper, nutmeg, spice mix and potato starch to absorb excess liquid. Let cool.
The dough is flour with spices (turmeric, ajowan, salt) and hot water.

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To make it flaky, there are 2 layers of dough. I oiled all around with a brush.

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Locked with cloves. Then baked till it sounds hollow and gets a nice color.

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Serve hot. Break the piñata…

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Royal elegance of a simple radicchio risotto.

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My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.

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I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).

I made a few risotti before with step-by-step photos

risotto compil’

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I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.

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The velvety rice !

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A piccata of parsley, olive oil, lemon zest and a few spices.

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Toasted almond slices.

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