Birthday lemon cakes are my favorite!!!

Here we are, Christmas is passed and new year not yet there, and it’s exactly the time for my birthday.

Almost as a tradition, A. went horse riding with me, which is a big challenge for him who feels a little uncomfortable on the back of a horse. And then he baked me a cake!

It’s the seasonal for citrus fruits and I love citrus cakes, and for a few months we have patiently and lovingly followed the growth of a single lemon on our tree. Our lemon tree, planted 5 years ago is struggling to adjust and we have very very little fruits if none, so one, wasn’t so bad. And on my birthday we picked it for a lemon cake recipe. As we have explored over the years many recipes with lemons for my birthday, it was hard to decide which recipe to choose (A. agrees to cook if there is a solid recipe to follow by the letter). With our rosemaries growing wildly and needing a trim, I decided that it would be rosemary and lemon cake, and we opted for a cupcake base. A long time ago my mother in law offered me a book about cupcakes and it’s been years I didn’t opened it, but I immediately thought about it to find a recipe for A..

I used the poppy and ginger recipe, replaced the ginger by lemon zest and poppy by rosemary, I also added a pinch of baking powder in the dough when A. was not looking, I was worried that the baking soda wouldn’t give fluff enough…

The result was damn good! I must admit that if I were to do the recipe I would have used a little less butter, but A. followed the recipe and it was great!! So here is our recipe. Oh… we didn’t do any glazing but lemon glazing could have worked well too.

Lemon and rosemary cupcakes (makes 6)

  • 100g of flour
  • 100g of sugar
  • 100g of butter
  • 2 eggs
  • 1/2 tsp of baking soda
  • 1/4 tsp of salt
  • a pinch of baking powder
  • 1 lemon (zest only, unless you do the glazing, for which you will want the juice)
  • 1 branch of rosemary

Preheat the oven to 180deg.

In one bowl mix the flour, the salt, the baking soda and the baking powder. Add the lemon zest and chop the rosemary leaves. Stir well.

In another bowl mix together the butter and the sugar (using your hands is the best tool). Add one egg and stir well with a whisk, add the second egg and stir again to obtain a creamy mixture. Add in the flour mix through a sifter, little by little while stirring. The lemon zest and rosemary may get stuck, so don’t forget them in the sifter!!! Add them too to the mix and stir.

Prepare 6 medium size muffin or cupcake papers and fill to 2/3 with the mix. We added a little branch of rosemary and a tiny pieces of lemon on top but that is optional.

Bake in the oven until perfectly cooked (clean pick comes out when picked). It took 25min for us.

If you want to glaze them prepare a mix of lemon juice and icing sugar. Otherwise enjoy just as they are. I served them with hot lemon using up the rest of the lemon.

Don’t you love parsley too?

When I was a child my grandmother would only make things I love to eat. My favorite were cannelloni and “croustades” and “tomates a la provencal”. But when I stayed longer with grand parents she would also make millions of other things I love: stuffed vegetables, bouillabaisse, paella, cantonese rice, floraline, butter macaroni and “kromsky”.

That was a long long time ago, when I was eating beef (I stopped when I was 15 or 17 I think…), but I think what I really loved with kromsky (I guess it was inspired from Russian kromeskies but my grandmother recipe seems very different than the actual recipes I could find online), is the parsley. I think my grandmother always had parsley in her kitchen or in her garden and used it a lot. Contrarily, I have a tendency to forget how parsley is delicious, and mine in the garden is under used.

So, after browsing the garden this morning and harvesting some parsley I decided to make kromsky like my grandmother would, or almost… Kromsky for her are just meat balls, with a lot of parsley, I replaced the ground beef by ground chicken. So here is my recipe. I hope you’ll enjoy it as much I did!

Kromsky (for 2 servings)

  • 100g of ground chicken (or beef)
  • 1 bouquet of parsley
  • 1 egg
  • a bit of cooking oil

In a bowl chop the washed parsley. Add the egg and the meat. Stir well.

Grease a pan with the oil and heat at medium high. With a fork or a spoon make bite size balls of the mix and cook until golden. Flip on the other side and repeat. That’s it!!

I served them with spinach and rice. In the summer my grand mother would probably serve them with tomates a la provencal, which are oven slowly cooked tomatoes topped with chopped parsley.

Celebrating 18 years in Japan

18 years ago today we arrived in Tokyo with not much of a plan, I would be working at the University of Tokyo for 2 years, and A. would see how the job market is for him. Not speaking a word of Japanese, but with a few good friends in Tokyo, Japanese and French.

18 years later we are still there… still discovering, still learning.

I took this opportunity to browse the website we created when we moved in 2004. A journal where we shared our life day after day more or less, with pictures and movies (you will see two soon at the end of this post, but not today because my phone doesn’t want to save them…). We never called it a blog because we never used any such platform, rather, A. developed for us a custom site I could easily use to upload posts, images and recipes, because even back then I was sharing recipes!!!

The very first one I shared may have been nikku jagga, if not shiitake and chicken takikomi gohan. The pictures were bad… really… not that they are much better now 😉 but I have made some progresses and digital cameras and screens resolution have improved a lot. Those pictures back then were supposed to be seen in tiny size, we compressed them a lot to have enough space on our server!!! Judge by yourself below, if you can ever guess what is in the bowl.

My very first nikku-jagga in 2004

I’m a forward looking person, so I will spare you a review of these 18 years. They are what they are, and I am happy like that. But sure things are that those bowls are still in use, and today, incidentally I ironed with the cordless iron I bought when we moved in, with the same ironing table you will see in the movie…

No recipe today but I may dig one from my old website…

P.S.: the top picture is a 2004 picture of Shinobazu ike, of the now gone Novotel. A beautiful pagoda-like construction, now replaced by an ugly insipid common tower mansion.

Starting afresh the sourdough adventure

It has been two years since I made Lois, my sourdough, and even though we had our ups and downs, overall, Lois was a great fun to use and taught me a lot. It even survived quietly our absence during our trip to France. So what happened? Why did suddenly things got strange… a few weeks ago my bread started to not rise as much as it would. I naively thought that my rising time was not adequate… and then last week when I was about to feed Lois it was all strange, and I spotted mold on the side of the bottle. I did a rescue operation, which seemed to work. Baked a beautiful brioche, and hopeful that everything was back to normal. But then, Lois died. I didn’t even think that would happen. All a sudden it became liquid, stinky and covered in a white… it was over.

So I had no other choice but start a new one. So here I am back at it… starting again.

But maybe it’s the two years with Lois, the perfect weather, it’s been working like magic and Baden is born in no time, smelling divine. Very active compared to Lois, who has never been a super active kind, and which smell was so so. And after 3 days I made my first bread with it. Smooth and easy!

I hope Baden will be living for a long time and we will have many breads together!!!

Have you ever heard of propagule?

So…if you have read my previous post you may have read that in Kanazawa I bought some mysterious food (I don’t know if we can call it fruit or vegetable…): propagule-ムカゴ-mukago. It looks like a tiny potato with a darker skin. It’s the “fruit” of the Japanese mountain yam-山芋-yamaimo. It wasn’t the first time I saw some but never ventured in trying cooking them before and they are local in Kanazawa, so it made sense for me to try there.

As many of the food in Japan, the first recipe that comes to mind is to cook with rice. Mukago are no exception. I was recommended to cook them with rice and a piece of bacon. That seemed simple enough to try right away. However, recently I have been having a hard time finding good local bacon, the pork is usually imported-輸入-yunyu, and that I don’t buy… so instead I decided to buy fresh pork belly, and cook it with salt and pepper, not exactly the same thing as bacon but close enough and at least it is easy to find local fresh pork.

Mukago rice was a huge hit with A., much more than I expected!! Actually mukago are amazingly delicious. They have a very nice complex texture, a very subtle flavor with violet and flowery notes, very sophisticated. I instantly loved them!

I need some thinking and testing to understand in what kind of preparation they could be good. I tried in vegetables stew, but found that their flavors was suffocated by the other vegetables. It could be that rice is their best friend!! I’ll more investigations… in the meantime here is the mukago rice recipe. Enjoy!

Mukago rice ムカゴご飯 (4 servings)

  • 300g (2合-gou)of Japanese rice (I exclusively use Koshihikari from Isumi or Onjuku, but any Japanese rice is ok)
  • 200g of bacon (slice or block)
  • 1cup of mukago

Rinse the mukago.

Wash the rice.

In a large and thick pan or in a rice cooker bowl put all the ingredients. Add 400ml of water and cook. If you use a rice cooker chose the takikomi-炊き込み option if you have one. If you cook in a pan, start at medium heat until the first boil. Then cover and cook at low heat for 30min (check eventually that it’s not too quick nor too slow, and adjust timing, but don’t stir…) then stop heating but let rest for 5more minutes before serving.

Et voila!

A short trip to Kanazawa

After the heat of the summer and before the crowds of international tourists flock the country again we decided to go for a short trip to Kanazawa. Our last visit was more than 10 years ago, before the Hokuriku shinkansen opened… we drove there and stopped to visit friends and Shirakawa-go at the time and stayed 3-4 days in Kanazawa. But I had a rather fresh memory of the city, the many places we visited already, the atmosphere of a rather rich and refined city. So this time we decided for a rather different program:

1. We rented a house not far from the main market to be able to enjoy all the local and fresh food Kanazawa and Noto offer.

2. We moved by bicycle around the city to expand the explorable territories and just enjoy riding in new surroundings, see further than the stuck in time places, where people actively live and work.

3. We put more focus on the contemporary scene visiting craft galleries and the beautiful 21st century museum for the Yves Klein exhibition chiefly (we skipped the permanent exhibits), since we already visited all the historical sights during our previous visit. And visited also the National craft gallery that moved from Tokyo to Kanazawa a few years ago.

At gallery Kiku & Sayuu we incidentally found the same metal craftwork artists Yuichi Takemata, that we loved the first time we visited and where we had bought order-made spoons. This time we came back with sets of forks and knives. Also discovered Rei Camoy’s work, a great surprise and a new fancy.

Additionally we toured bakeries and cafes, and found the most exquisite bagels to-go and cookies for our breakfast at Hug mitten Works, up north of the city, a fairly uninteresting ride to a typical suburban area, but damn… the bagels were so good that it is my target ideal bagel next time I bake some.

The market was a great fun, local green grocers too, with local products, fresh fish and vegetables. The region is famous for certain greens, such that gynura bicolor – 金時草 – kinjiso, lotus roots – 蓮根 – rencon, and propagule – ムカゴ – mukago (recipe coming soon). And of course, a few local Japanese sweets… we couldn’t resist to have gold leaf covered castella in the city famous for its gold leaf fabrication.

The Indian summer, the figs and three recipes

After a very tough week for me starting literally with a lower back pain that was so excruciating that A. had to drove me to the doc as I couldn’t even walk. Seating was a torture and lying was not better, I was happy I survived it and could finally walk, bend and move almost normally. But the doc said that my muscles needed a good week of rest so I followed the orders. No tennis, no bodyboarding and no gardening. I only allowed myself a 30min ocean swim on Saturday and Sunday. That left me with a loooooot of time… to cook of course!

And with the summer slowly going towards the Indian summer, there is a slow change on fruits and vegetables available. Plenty of fruits with grape, nashi, passion fruits and figs. Yes! Figs! I love figs and usually would cook them in sweet recipes as A. is not a huge fan of sweet and savory mixes.

I baked honey fig tarts to start with. And because our friend Y. also had a lower back pain I made extra for them and replace half of the wheat flour in the dough by rice flour. And then the magic of IG worked its charms… A friend who grows figs in a large fig plantation at the foot of mount Fuji saw the picture of the tarts and sent me a big parcel full of figs of different varieties, all with distinct texture, color and flavor.

Having so many figs at once to eat I decided that I could do a few savory recipes too, though to be honest they were so good, I didn’t want to make complex things, and eating them just like that for breakfast was so perfect!

So I browse a bit the internet, but no recipe satisfied me. Most had goat cheese, a total no go for A. and anyway finding good goat cheese in Japan is still not easy…

So I came up with too recipes, the first is a total improvisation, the second is inspired by Israeli cuisine, from one of Yossam Ottolenghi’s book.

So three recipes today, all with figs. One sweet, one savory and one up to you!! Enjoy!!

Fig tartelettes (4~6 servings)

  • 6-8 large fresh figs
  • 100g of rice flour
  • 100g of wheat flour
  • 50g of butter or olive oil
  • 4tsp of honey
  • A bit of water

In a bowl mix the flours, the butter (or olive oil), add water little by little while kneading until obtaining a smooth dough.

Pre-heat your oven to 200deg. Roll the dough and put it in a pie dish (I used individual ones). Peel the figs and slice them, arrange them nicely, add the honey. Bake for about 20min, or until the crust is baked.

Chickpea pancakes with figs (2 servings)

  • 8-10 fresh figs
  • 100g of chickpea flour
  • 1tsp of baking powder
  • 1tbs of cottage cheese (optional)
  • Water or milk
  • Salt and pepper or honey (savory or sweet)
  • Olive oil

In a bowl mix the chickpea flour, the baking powder, the cottage cheese (if you use some), and the water and/or milk until obtaining a pancake dough (not too liquid, but not hard).

In a greased pan cook the pancakes. I used a 15cm pan to have one large and fluffy pancake per person.

While the pancakes are cooking, peel the figs and slice them. When the pancakes are ready top with the figs, a drizzle of olive oil salt and pepper, or honey. Ready!!

Sweet potatoes and figs (2 servings)

  • 1 sweet potato
  • 6-8 fresh figs
  • 1tsp of oil
  • 1/2tsp of vinegar
  • Salt and pepper
  • 3 slices of prosciutto (optional)

Wash the sweet potato and cut it in bite size. In s pan greased with the oil cook the sweet potato at medium heat until soft.

Peel the figs and cut in quarters. Serve the sweet potato in the plates, add the vinegar, salt and pepper, the figs and the prosciutto. That’s it!Really simple isn’t it?

My summer favorite: edamame paste and pasta

The summer is slowly reaching its end and the end of summer vegetables start to arrive such as butternut squash and kabocha, but before the summer ends for real, let’s enjoy a little more the summer vegetables: eggplants, cucumber, edamame and jute mallow…

Do you know the millasson cake? I did not…

Well there are so many things I don’t know about… that I am never surprised to discover a new name or a new recipe. As simple as it can be.

A. had a bottle of Balthus 2019 to drink (we could have kept it though… but why wait…) and after a short search, it seemed that chocolate would be a good pairing. Fine… but what chocolate patisserie could I prepare… so I browsed a little bit more searching for recipes that use cocoa powder, as it is the only thing I had. And I came across the “millasson”, a name I’ve never heard of before and a recipe I had never seen before. But its simplicity and the few ingredients needed immediately attracted me. It is basically something in between a flan and a clafoutis, but with egg whites beaten to get fluffiness (but honestly I wonder if that is really necessary).

So all you need is flour, sugar, cocoa powder, eggs and milk. And I can even guess that it could be baked in a pan if you don’t have an oven.

My millasson was good, rich in cocoa flavor, as I like, but I think I slightly overcook it, so I think I’ll try again this weekend, just be sure I have it right!!! 😋 and because it is really good!!!

I topped my millasson with cocoa powder and cocoa nibs.

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