Zu zu zu lemon tartelette : yuzu, kuzu, anzu

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A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

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Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

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I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

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Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

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Creamy quiche, sautéed taro, fiery miso

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It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

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I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

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A good kabocha miso soup.

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I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

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Added a few green peas to reheat.

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Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

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You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

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The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

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Creamy quiche. It’s plant-based and gluten-free.

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A filling lunch, very tasty.

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Salmon Summer tacos (home-made masa tortilla)

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A fresh Mexican style lunch today…

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The market’s findings…

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Yeah ! Cilantro, coriander.

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Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)

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Salmon and green peppers are grilled…

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Before filling the shells…

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… on top of the veggies. I’ve added some minced hot chili that does not appear on photos (it’s red), and a few drops of Jalapeno Tabasco sauce.

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Now let’s devour that…

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Not your usual vodka sauce pasta (veg’, fun and GF revamping)

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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 !

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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.

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Then pas… er, Korean tokk are added. Then, when they become soft coconut cream.

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The tok’ in sauce.

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A crown of steamed romanesco.

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Spicy kinako bread with creamed edamame

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Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

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Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

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The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

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For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.

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Gâteau de la bergère. Rum raisin shepherd cake.

Why shepherd ? You could think it’s because it looks like a sheep. It’s a woolly moist cake, deliciously flavored with the liquor infused fruits.

There is a relation with the shepherd pie too. The recipe is a little unusual. Apparently that was done a lot in France in the early 19th century as this ingredient had not been yet type-casted as savory side. Yes, a potato dessert ! And it’s delicious. Actually this is a great base to bake cakes without gluten nor grains nor nuts, so that may be a useful recipe for people with certain food intolerances. Anyway that’s good for everybody to vary.

RECIPE :
Beat in that order :
1 egg yolk + 1 or 2 tbs of sugar
+ 2 tbs of coconut cream + a splash of vanilla extract.
+about a cup of mashed potato flesh
+ water to get a creamy texture.
Mix in 1/4 cup of raisins soaked in rum overnight (there were goji berries too).
Add in 3 times the egg white (beaten and sweetened with 1 tbs of sugar).
Bake at 160 degrees Celsius till top is firm and golden.

Let cool a few hours. Serve chilled.

Nobody will guess what the main ingredient is. That appears like some baba au rhum soaked biscuit.
Well, the presentation could be better. That’s not a good idea to take it out of the mold. Next time, I’ll serve in individual cups or cocottes like a flan.

Japanese tea, moffle and tsubuan

3 p.m. Tea time in Japan. On a dark afternoon.

The season of moffles is starting…

I’ve bought kiri mochi.

And made the moffles.

Fork mashed azuki beans and kurozato black sugar (melted in syrup) to make tsubuan anko , the chunky bean paste.

To spread on the moffles. And enjoy with a cup of genmaicha green tea with roast rice.