Left over make over

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A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.

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White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.

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A chilled kabocha and sesame soup. It’s deliciously creamy.

DSC06932-002 I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.

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Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.

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Grated daikon, goji berries, cashew nuts and black pepper.

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I steamed the corn cob, then grilled in the oven toaster.

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Pearly white

White corn is really sweeter, isn’t it ? Oh, that’s probably the same but I want to believe it. The color reminds me of silk. I love watching it.

It is delicious to gnaw it directly on the cob. It was really juicy, not the least starchy.

I made a corn cream with the second. I cooked it with milk, passed in blender (except a few grains), added butter and black pepper.

Here it’s simple : black soy beans (frozen), raw grains and what you see in the jar is this sansho tsukudani (click on text):

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Pearls of maize

They sell it as “shinju corn”, pearl corn. It’s just white sweet corn. I prepared it as a chunky cream : the grains gently cooked with 1/2 cup of juiced corn, then 2 tbs of cream, a noisette of butter, a mignonnette of pepper. That’s the sweet taste of ending Summer.

I reheated fish bait (frozen) with red onion, bell pepper, chili pepper. Added cherry tomatoes. And :

Do you remember what those small balls are ? Home-made “sansho no tsukudani”.

Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

This is miso soup :

Green miso ? No, no, just the classical brown organic miso. I simply garnished it with raw “pasted” moloheya leaves, blanched nameko mushrooms and okra shoots.

Nameko, sticky mushrooms

Cal 476.7 F11.9g C71.2g P32.9g