All tones of red

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Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

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Gochujang, the Korean sweet and hot paste.

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Red onion.

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Boiled azuki beans (frozen).

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The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

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Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

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Cooking the patties with slices of apples.

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Mmmm….

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Red dosa

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Another version of the Indian pancake. I had soaked enough grains for 2 batches.

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That was the occasion to cook these long red peppers. They are not hot at all.

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Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.

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Okra.

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Scramble tofu with basil, black pepper and salt.

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Goya bitter cucumber.

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I made coffee jelly (with agar).

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Served as dessert, sprinkle with cinnamon and nutmeg.

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Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

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Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !

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Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-sauce
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)

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The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.

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Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.

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They become like sponges. I had one big block that I cut in slices.

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I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.

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That’s ready.

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Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.

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A glass of makkoli rice drink.

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The meal was complete with kimchi, and green jeon pancakes.

For more : Korean Compil’

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Cinco de burrito, and baked veggies

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It seems the Cinco de Mayo, 5/5 on the calendar is the day when the Mexicans eat Mexican food. So I want some too.

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So here is the menu : burritos colorados (in red sauce), 3 baked veggies. That’s how I imagine Mexican food.

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I made these burritos from scratches. Home-made tortillas, strips of chicken grilled after being marinated in lemon juice, powdered jalapeno, salt and parsley, dices of avocado, parsley, onion…

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Covered with a spicy tomato sauce. With soy yogurt, cabbage, avocado dices.

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Nagai togarashi, they are local green sweet peppers.
I’ve filled them with sakekasu (sake lees) mixed with minced onion, paprika, turmeric, salt, a little olive oil and lots of cumin.

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Baked !

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栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

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After being baked. I’ve also baked classic potatoes.

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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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Pratie oaten and quick beans


Pratie oaten are very simple Irish pancakes that have a nice flavor of potato. Add beans and you have a solid Winter breakfast. A brunch for me.

Taisho kintoki mame. OK, you need time to boil them. Let’s say, you make big batches in advance like me. So you have boiled beans. And let’s say you’ve put potatoes to boil the night before. Well, that was with the stove’s timer so you won’t find a burned kitchen but boiled potatoes when you wake up.

The patties are quickly made. Mash a boiled potato, mix in oatmeal, add in a little melted lard, season with salt and pepper. Of course, you can use butter or a plant-based fat instead.

Cook on the griddle (in a pan) with the same fat.

Quick too. Mix ingredients, reheat the time you make the pratie oaten. The miso has already a “longly simmered taste”.

Add in greens (negi leeks) and serve as a thick bean soup.

Brunch is ready !

Summer veggie tagine with merguez-keftas

Hot like hell ? Let’s escape. I’ve boarded the flying tagine for a culinary trip to couscous world.

Lots of veggies and grilled kefta-merguez.

Merguez are suppose to be sausages, the name implies the shape of ahem… Well I didn’t bother casing them.

I just prepared ground beef spiced like merguez filling. I made a random spice mix. There is garlic, a good dose of chili pepper and an insane amount of red paprika.

After forming round kefta balls, I pan-cooked them.

Then grilled.

Okra, bell peppers, aubergine, chick peas…

These watery veggies are hydrating, and the spicy balls help bearing the heat. Plus it’s mmmm….