Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

Velouté of kabocha with green togarashi chili

Velouté de kabocha au piment vert et au sésame.
Green velvet squash soup. It’s served chilled.
The texture is incredibly smooth and silky, and the flavor incredibly green and soft. The kabocha + green togarashi pair is a keeper.

Sides are this veggie plate.

And a crispy moffle (mochi waffle) with paprika.

I had boiled skins of kabocha and some orange flesh left on them. I mixed them in the mixer with a fresh green togarashi chili seeded and some sesame I had just toasted as a creamer. A little salt and turmeric as spices. I didn’t cook it but served it cool.

First Frenchy

A compil of French first dishes…

Pâtés et terrines

Pâté means both a meat terrine and a pie. That depends…

patés (meat terrines)
petits pâtés (pies)
coulibiac (fish pie)
mousse de foie aux olives et romarin (liver paste)
terrine de chou-fleur (cauliflower)

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Soupes et potages


Country
soupe au chou (cabbage)
gratinée au bouillon de canard (onion)
soupe à l’oignon rouge
soupe au pistou (pesto)
néo-garbure (beans)
gratinée d’avoine (oat)


City
potage Crécy
potage Choisy
crème de chou fleur (cauliflower)
soupe de champignons (mushrooms)
soupe au cerfeuil (chervil)
cauli-carrot
crème vert amande


Seaside
soupe de poisson
potager de poisson
white bean and clam soup
chaudrée de saumon (salmon chowder)
bouillabaisse

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Tartes, quiches, savory cakes


pounti (herb and prune peasant cake)
cake salé au fromage et aux piments
cakes aux fèves et pesto (broad bean pesto cakes)


quiche lorraine
tarte au potiron
flamiche (with leeks)
tarte à l’oignon


tarte aux epinards
tatin tomate
pichade (tomato)
pissaladiere (onion)

quiche poire et bleu
tarte flambée – flammenkuechen (old style quiche)
tarte flambée à la pomme (apple)


Soufflés
soufflé de potimarron
soufflé de fromage et chou-fleur

salades et crudités

salade de tomates
salade niçoise (the real story)
salade de riz Méditerranée (rice)
taboulé rouge
taboulé au safran


poireau vinaigrette (leeks)
salade de lentilles au saumon d’automne (salmon, lentils)
poire, bleu, noix (pear cheese)
dill lime salade composée

salade aux calamars et pois chiches (chick peas)
salad tahitienne (sashimi)
salade composée (poached egg and croutons)

Or you can simply serve eggs :

oeuf mayo
omelette baveuse
oeufs à la coque

Petit velouté de tomate and the eggmania

Cold day, hot soup. My velouté is very foamy, fresh from the blender.

Many egg posts this week. Some more to come. Because I’m in a bunny mood !


Too cute. (Stolen on pinterest. I don’t know how to link…)

Well, that’s a veggie refill : cauliflower, onion, garlic, tomato, turmeric, mace. And you have a delicious soupe de tomate.

Then bunny special spag’, with spinach, ginger, oyster sauce, konnyaku, tofu and quail eggs. Yes, there were pasta under.