Green Green Green
That’s a long tittle, but I think that explains the concept. Yet, it’s not complete as the frittata is filled with creamy cheezy sauce.
Then as I had a lot, I’ve served also some braised radicchio as a side with Bulldog sauce (Japanese fruity Worcester).
A radicchio. Slice it and braise it in a little olive oil, till it caramelizes :
Sage flavored fluffy frittata :
Blend 1/4 cup water with a dozen of leaves of fresh sage roughly cut. Add an egg and 2 tbs of potato starch, a little salt. Blend again. Cook the foamy mix both sides in a small frying pan. It’s about 1/2 cm thick. You will enjoy a sage fragrance in the air while it cooks.
My fav’ creamy cheezy sauce. I’ve cooked it 2 minutes to take away excess alcohol contained in the sakekasu (sake lees) and added a little sugar.
The crepe is filled with the veggies, the sauce, rolled. Reheated and cut.
Ballerina pasta dancing in coconut with sweet onions, mushrooms and fresh green pesto. The color of this humble pesto is light but the taste of sage is very present.
I had a few leaves of fresh sage, so that I immediately thought about pasta.
I simply stir-fried new onion and maitake mushrooms in coconut cream, added pepper, the al-dente pasta.
For the pesto, I pounded sage leaves in a mortar, added salt and some coconut sauce from the pan to make it liquid.
The pasta, served with the pesto in its mortar.
The side dish is natto, mizuna greens with bough soy bean sprout kimchi.
Many veggies around a hot gratin. Another easy lunch.
2 servings of (frozen) white beans as a base. Plus tomato paste, garlic, sage, silky tofu. On top, parmesan cheese and olive oil.
Simple one ingredient recipe : small Japanese turnips. And that’s all.
They get dried and slightly “burnt” first. The juice caramelised and gave them a sweet taste.
I should get more leafy greens no ? Oh, an idea :
Express kale soup (powder for smoothies) with South-Asian spices : galangal, lemon grass, leafs of citrus.