Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza

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On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

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Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse

French oven veg’ baked tian

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.