A colorful pasta, veggie, seafood one-dish meal.
Tagliatelle made with durum semolina plus a little matcha green tea powder.
Asari shellfish.
Cooked with garlic, chili, white wine, tomato paste…
…konnyaku, capers, favas (broad beans)
… stalks on mitsuba. The leaves decorate the serving plate.
It’s the second biryani for the Daring Cook Challenge.
The key ingredient : baby scallop. I got them already steamed.
The gravy with sweet spices (wuxi, cinnamon, cardamom, saffron, paprika…), shimeji mushrooms and goji berries.
Thai jasmine rice soaked in a mix of thick coconut milk and water, then cooked.
At the layering stage, I’ve added a few edamame beans. More shimeji mushrooms ans saffron threads on top.
It’s ready. Toppings : dry coconut, gojis and minced coriander leaves. Goya (bitter squash) to decorate the plate.
Fingerlicking yummy… Biryani is eaten with the hand. Well, I do that after taking the photos.
The extras standing behind the star, on the first photo. They are greenhouse mikan that just arrive on the markets now.
source daring cook
Fish Biryani:Servings: 4
Ingredients
3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (½ kg) white fish fillets, cut into 1 inch (2½ cm) pieces
Salt
Directions:1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.
2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.
This shellfish looks beautiful and make beautiful dishes. Hotate (scallops) from Hokkaido. I’ve associated them with ume, the sour green plums of rainy season
Well, they were very full. I discard the black part, clean well and keep the strings and bits for a soup.
I just cut the “nut” , painted with olive oil and grilled.
Served with ume pesto :
Paste a raw ume plum, fresh oregano, roast sesame seed, a little salt. Add olive oil and cane sugar.
Then enjoy a sip of broth. Mmmmm…
Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :
Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.
First, let’s prepare salmon. It’s salmon trout to be exact.
Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :
hamaguri is a sort of local clam.
First let them refresh in salty water.
The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.
The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.
Mmmmm…..
That looks so hip that you can’t guess what it is, like in those avant-garde restaurants that have done it for…ever. You have to pretend it’s new all the time. Well it’s marinated oysters with fresh veggies, and it’s yummy.
Japanese ingredients : small oysters and (blanched cooked) edamame beans.
Also white kabu (raw). And okra (gombo, blanched).
A fragrant yuzu lemon. I simply juiced the yuzu and added all the other ingredients diced. Mixed. Let a while in the fridge.
Serve in small amount as an appetizer, or with a toast or hot rice… well, that was a hot boiled potato.
GOURMANDE in OSAKA 