Month: October 2015

Maison Plisson

While in Paris last month I was curious about going to Maison Plisson since I read so many fantastic reviews about it in magazines, blogs etc… Maison Plisson http://www.lamaisonplisson.com, for those who don’t know, this is a Parisian grocery select store that has opened last May. It offers selected products from a variety of places mainly French but also from Europe.

As they also have a cafe and a restaurant we first went for lunch there before checking the adjacent shop.  It was an awfully rainy day so eating outside was not an option, so we had a tiny table squeezed between other tables and it felt quite exiguous. Like the whole place was designed as a cafetaria for 10 year old kids. Luckily the food was really nice, simple, home-made like.

My main disappoinment was the grocery shop. I was expecting a huge store but it’s rather ridiculously tiny supermarket on the ground floor, with low ceiling, and a basement that is even tinier and lower. Passed the disappointment of the entire space, what about the products? The cheeses and charcuterie looked nice but it was not an option for us since we couldn’t cook or bring back any to Japan. The fruits and veggies were scarse and not too appaling, bad timing maybe. And I was hopping a treasure trove grocery shop, but it didn’t impressed me at all, in the basement it is super tiny, a few shelves only, mainly foreign products and processed bins and sweets, it looked rather like a gift shop… I was hoping to find some delicious lentil from Auvergne, big white kidney beans from Toulouse, buckwheat flour from Brittany, and other wonderful things… But I didn’t. The wine shop is also a small corner in the basement…

So unless you can bring back fresh products home or live in Paris, for me Maison Plisson’s shop = Non!

The pictures of this post come from Maison Plisson Instagram account. 

So what did I get for dinner this week?

Refraining myself from cooking and letting my husband take over I feared that my dinners would invariably be pasta-steak. Hum… Not really my cup of tea… But hopefully with a fridge full of delicious veggies I got plenty of nice things and he cheated once by taking me out. Probably the most elaborated dinner was this soba one-plate with sautéed zucchini and sweet pepper, green beans and tomato, just seasonned with soy sauce. Thanks darling for this week! 

Lime and ginger cake

No better excuse than a typhoon to induldge with a cup tea and a piece of cake. The other day I bought beautiful limes in Ohara, so I decided to use them and make a lime cake, then I found a little piece of ginger in the fridge and found that it’d be the perfect combination. Et voila! How the lime and ginger cake recipe was written and executed.

I mixed half flour and half corn starch, baking powder, brown caster sugar, a bit of oil, eggs, stired well. Added the zest of one large lime, and the juice too. Added the gratted ginger (a little piece is enough). Stirred well again. Greased a cake pan, put the dough in, baked in the oven at 150~180deg until golden. Ate with a nice cup of Earl Grey. And kept the rest for breakfast!!!

Okara galette

I like okara very much but we don’t eat some too often.  For this recipeI wanted   to prepare a 100% vegan meal and I come with the idea of a sort of galette. I mixed okara with finely cut tomatoes, fresh green beans slightly boiled, flax and sesame seeds, and salt. I shaped them in round and grilled them in the oven until the top it slightly roasted. I was very much pleased with the sweetness and juiciness of the tomato contrasting with the crunchy beans and flax seeds. It was hard to fell the sesame taste. I regretted not to have used tahine or suri-goma (crunched sesame seeds) for more flavor instead of just the seeds. But I’m fairly happy with this use of okara.

Mushrooms

With autumn slowly making its way, and a typhoon winds rattling outside, mushrooms start to be a must of the season. Not that there are so many wild mushroom on the markets in Japan, but still autumn is for me a great season to enjoy mushrooms. After my 100% Japanese dish with mushrooms 2 weeks ago, now it’s a more international recipe, yet as simple. First replace the Japanese rice by quinoa. Second mix different types of mushrooms: shimeji, maitake and nameko, and instead of adding soy sauce just add salt once grilled. 

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