A classic appetizer or snack food from Bourgogne (Burgondy), the cheese gougères. Served freshly baked, still hot with wine or a drink. Mmmm…
It’s the same recipe as the choux (cream puffs, here). Today my cheese was the infamous process product, I’ve added a little nutmeg and some fragrant fresh herbs to compensate.
And rosemary.
Baked till golden. Devoured 1 minutes after the photoshoot…
Well, I was thinking about finishing old bottles I’ve add since forever in a closet and I thought that was vodka in the dark corner there, so the plan was to do that famous creamy vodka sauce. But, that was tequila. So why not ? I had tokk, the Korean rice cake-pasta-mochi and coconut cream. At the end there is nothing left of the original recipe, but miraculously I got that luscious sauce effect… Finger-licking good !
That starts with flavors of three fresh herbs in a tomato sauce with onion, garlic and olive oil. Plus a cup of vo.. er, tequila.
Then pas… er, Korean tokk are added. Then, when they become soft coconut cream.
The tok’ in sauce.
A crown of steamed romanesco.
That’s true that it’s delicious, a good platter of oven roast vegetables, caramelised and crunchy.
A big satoimo (taro), it’s the parent type oyaimo. They taste better than the small ones.
The potato needs to be pre-boiled otherwise it dries too much. Meanwhile, I roasted the onions. I’ve added the potato and at the end some shishito pepper. Each vegetable was coated in olive oil, salt, pepper and rosemary.
Baked.
These imo is very starchy.
Plated with parsley.
We’re back into Winter time slow cooking. I’ve let this a while on stove top, then put in the oven till meal time…
Let’s pick in today’s market…
Hokkaido pink skin golden potatoes.
Late aubergines.
Onion, garlic, negi, green pepper, refried in olive oil. Plus red beans. And rosemary. I’ve layered this between potatoes and aubergines. Covered, let cook…
The top potatoes are grilled, everything is soft and hot. Just side dishes.
Natto, cucumbers and negi leeks in mustard sauce.
Blueberries with vegan chocolate ganache for the anti-oxydant refill. And for dessert.
That’s a good balance, some Autumnal freshness with a solid chilly day dish.
Creaminess and sweetness.
The meat of this retro Summer stew is of an extreme tenderness. Slow infusion of flavors and gentle cooking are the secrets.
White meat (big cubes of pork filet), milk and Awaji Island’s mellow onion, that could even be boring if green rosemary didn’t take the lead. I threw in a few mini favas (broad beans, well not broad here). Two more items as I had started with the rosemary :
A few more févettes in olive oil for an aperitif snack.
On bread, again.
GOURMANDE in OSAKA 