Auto pilot in the kitchen…

There are times in the year like the one now: busy at work that leaves shorter times to cook, busy in the garden that leaves little time to cook too, end of the season and timid transition to a new one that force to use the same ingredients over and over and inventing new recipes or testing new recipes is not really on the agenda. I have exhausted my resources or almost. When time comes I put myself in autopilot for the cooking: I use as less resources as possible, working on the basic, classic versions of my registry. Spinach, shiitake, broccoli, carrots and bok choy are cooked in minimum time for the simplest recipes ever.

I have a few new recipes I’ve been loving to make in the past year. One is coconut milk curry, and it is one of my favorite super quick lunch fix. It is sooooo very simple and hands free that you can cook and work or cook and go for a walk while the pot is on the stove. And the result is always so colorful and tasteful that it’s a hit! I serve it with brown rice preferably but white rice would work too. Here is the recipe for today’s version, of course you can adjust the spiciness and the vegetables to the season, the location and your taste. I would usually use a combination of three vegetables: one crunchy, one creamy and one green…

Coconut cream curry (serves 2)

1 large carrot
1 bok choy
5 shiitake
100g of coconut cream or milk
1tbs of turmeric
1/2tbs of curry powder
1 tiny pinch of red pepper
1 pinch of salt
1 pinch of black pepper

Wash and cut the vegetables to the shape and size you like. In a pan slightly greased, put the carrot and the shiitake and start cooking at medium heat, then add the coconut cream or milk and stir well. Cook at low heat under cover. It your vegetables pieces are rather large add 1/2 cup of water. Add the spices. Let on the stove for 15min still at low heat. Add the bok choy and cook for 3 minutes until leaves are still bright green. And that’s it… serve with rice.

If that isn’t super simple tell me what simple means for you!!!

March 3, 2021

Nabana, nanohana whatever you call it, it’s spring!

I remember reading Natsume Soseki’s novels more than 20 years ago and not fully understanding how he could write that the new year celebrations were also marking the beginning of spring with plum trees blooming… until I realize he was talking of the former calendar and the lunar New year which is basically in February. And indeed at this time of the year spring is in the air. Not only plum tree are blooming, the spring vegetables are sprouting, it’s time for fukinoto and nanohana.

Blooming plum tree: a sign of spring and the promise of many fruits in June

Nanohana, also called nabana 菜の花　or 菜花 that I often translated as canola is indeed a close relative indeed, but also of broccoli. The little yellow flowers at the top of this brilliant green stick and leaves, brings sunshine in any dish. And there can be many. It’s a very versatile vegetable, easy to prepare Japanese way or with western influences. I love nanohana in quiche or with pasta, in sautéed rice, with eggs, also cooked in dashi and topped with katsuobushi, and seasoned with soya sauce. As you can see I love it!

And maybe I love it that much because I believe that the first time I remember eating nanohana was at our wedding lunch, 14 years ago. Indeed, A. And I got married in winter, or rather early spring in the old calendar. And after the ceremony at the shinto shrine we celebrated with our guest in a ryoutei 料亭 we liked very much, in Ningyocho. And the chef who had carte blanche, impressed us with a combination of Japanese traditional and seasonal flavors, and some more western cuisine. Perfect given the mix of culture in our guests. So that’s when I remember eating nanohana.

Incidentally, nanohana is the emblem flower of Chiba prefecture, and the Isumi railway becomes picturesque when they bloom together with sakura (typically in a few weeks), I invite you to come and visit the area, it’s truly beautiful.

February 25, 2021

More Wafu pasta

I have a principle that I apply for pretty much anything and even more when I cook or think about cooking, it’s to be always flexible and opened to opportunities, or see change in plans as one. Nothing is definite. A recipe evolves and comes to life as ingredients are mixed together, taking the mood and the time into consideration… This is exactly how this wafu pasta recipe was created. It all started with a bicycle ride to go diy shopping. On the way back, if we take this road, I like to stop at the little stall that sells local fresh vegetables grown right on the spot. Sometimes the shelves are empty, and sometimes they have little treasures. They just had many little treasures this day. In particular a big bundle of tiny sweet leeks appealed me. I just picked it, slid a 100yen coin in the box and off we went.

But what to do with them… I had no plan… until a few days later when time for dinner came and it was decided we would eat pasta. Tagliatelle. A bit of sesame oil was remaining in the pan from some little rice crackers I made, so I decided to use it. Chopped the little sweet leeks, coated them in sesame oil, added a very ripe large tomato (that can easily be replaced by a good tomato sauce or preserved tomatoes), and cooked at low heat until I obtained a creamy tomato sauce with the delicious flavor of the fragrant sesame oil, slightly confit. Added the boiled pasta, stirred well and added a bit of sesame seeds before serving. A new version of the wafu pasta…

How do eat your pasta Japanese-style? Have you ever tried???

February 20, 2021

Scones x Qagħaq tal-Ħmira

The very special blend of spices, citrus fruits zest and sesame seeds of Maltese Qagħaq tal-Ħmira is still floating around me and inspires me a lot, but it’s not always that I can wait for my sourdough Lois to work slowly a dough which in this still cold season can be 12 to 24 hours… sometimes we need something to eat, QUICK!!!! So I came up with a scone version of Qagħaq tal-Ħmira… it may be a blasphemy to the true Maltese tradition, so I apologize for this rather crude recipe. But to my defense, this scone recipe brings in all the flavors of Qagħaq tal-Ħmira in only 25min: 10min of kneading & shaping and 15min of baking. The softness of the famous slightly brioché bread is replaced by a more crumbly dry scone one. Add jam, honey or butter to it, or it alone in bite version… it is truly nice! Really!!! Try it and tell me what you think!

Scones Qagħaq tal-Ħmira way

150g of flour
50g of butter
30g of sugar
1tsp of baking powder
1 pinch of salt
1tsp of ground cloves
1tsp of anis seeds
1/4 of orange zest
sesame seeds for the topping
a bit of water or milk

Pre-heat your oven at 180deg.

In a bowl mix all the ingredients except for the last two: sesame seeds and water/milk. Start kneading. Add a bit of water/milk while kneading until you obtain a homogeneous dough. Roll to 3cm thick and top with sesame seeds. Roll a little bit thinner and be sure the sesame seeds are well incrusted. Cut to the shape and size you want, and put on a sheet of cooking paper. Bake 15min, and enjoy as soon as you like.

Isn’t that super simple???

February 15, 2021

Warming up!

Sunny but cold days follow each others this week, so a warming and rich soup is always good, isn’t it? I had rice ready for lunch and a romanesco in the fridge, and I wasn’t sure about how to eat them together, when the idea of combining them in a soup came to my mind. I was a bit worried about how it would turn, but with a few well chosen spices it was really a great idea! Not very photogenic though… so let me share the recipe here with you. I hope you’ll like it and test it!

Rice and cauliflower soup

1/2 cauliflower or romanesco
1 cup of rice (cooked)
1 pinch of nutmeg
2 pinches of paprika
salt and pepper
1 little pinch of red pepper (optional)

If your rice is not cooked yet, cook it, you can use leftover rice too.

Wash the cauliflower or romanesco and steam it. Then mash it roughly adding a bit of the cooking water, to obtain a rather liquid but not too though, mixture (blender works too). In a pan heat gently, add the rice, salt and pepper, the nutmeg, the paprika and if you like it a little spicier the red pepper. Stir and serve hot.

February 11, 2021

No need to wait for Valentine for a chocolate truffle!

While there is a tradition for girls to offer chocolate for Valentine in Japan and I usually prepare chocolate truffles for that occasion for A., I recently come with a truffle recipe that is so simple that I make some almost every month or so!! So there’s no need for me to wait for Valentine anymore to make truffles!!! Not that like them much, I usually don’t touch them, but this recipe finally makes them tolerable for me so I surprised myself eating a few!

Contrarily to another truffle recipe I published that I found was simple, this one is taking simplicity to another level. It requires only three ingredients: chocolate, cocoa powder and butter and is really quick. And because of the nature of the ingredients it keeps easily 3-4 days probably more but I never manage to pass that, it’s all gone before!! So if you like chocolate, simple sweets recipes and don’t have much time, this one is really a hit!

Chocolate truffles

150g of dark chocolate
10g of butter (I use salted one, I like the little touch it gives)
Cocoa powder for rolling

In a pan heated at low heat, melt the buter and the chocolate, and stir well to obtain an homogeneous texture. This is the ganache. Let it cool down. When it has, in a little bowl put some cocoa powder, with a spoon take a bit of ganache, roll it in your hands and then in the cocoa powder. And that’s one truffle! (Upper picture) Continue with the rest. Keep at room temperature if not too hot, or refrigerated. Don’t forget to take them out 1h before eating. Isn’t that simple???

February 6, 2021

Chandeleur VS Setsubun

In France, on February 2nd, it’s Chandeleur. A quick search on the internet told me that it’s Candlemas, a Christian celebration, 40 days after Christmas, the presentation of Jesus to the temple (thanks Wikipedia for enlightening my ignorance), but for me Chandeleur was just the day we ate crepes. A most awaited time as for some obscure reason my mum wouldn’t flip crepes often and we would for sure have some on February 2nd!!! One of my mother traditional savory filling was béchamel and ham, while I did like it then, I now barely prepare béchamel. A. doesn’t like it and I find it a bit heavy unless it is to eat with leeks or mushrooms only. My crepes filling is usually very simple: spinach, mushrooms, ham or prosciutto, eggs, cheese. Usually no more than two at the time, we are eating crepes not a kind of “put it all”… and it’s s good excuse to have a few crepes with different filling combinations!!!

To be honest, I care a lot less now of Chandeleur, because, as you may know if you follow me on Instagram, I flip crepes more often then I don’t! Crepes are my quick fix for a snack treat and A. loves them. And once in a while we also have savory crepes, or more precisely galettes, because I cannot help but love buckwheat crepes. I like them simple, with some vegetables and eggs, or ham and melted cheese. So over time I realize I have been skipping Chandeleur quite often, but who cares? As soon as you have a good crepe basic recipe you can make them anytime and realize how easy it is! You can easily change the wheat flour by 2/3 of buckwheat in my recipe to make galettes, you can even increase more the percentage of buckwheat, but don’t forget that with wheat comes gluten and with gluten comes consistency and firmness, so going gluten free means more cooking time before flipping and extreme carefulness in handling.

I don’t have a shallow crepes pan so I simply flip them in a large non sticky frypan slightly greased with butter, and it works perfectly well, no need to clutter the kitchen with this kind of goodies!

Have a good crepes flipping if you are planning to make some! I made some last week so I’ll pass today! Oh! And this year Setsubun 節分 is on February 2nd (it usually is on 3rd or 4th)… a celebration to welcome the new season (spring) that I love very much. I prefer by far traditions that are linked to seasons cycles or natural events rather than religions, so let’s throw beans to chase the evil out and hope for a quiet and peaceful home and year for everyone.

February 1, 2021

One year of ochazuke…

Last winter you could see that I discovered having a thing for ochazuke. This thing suddenly arrived when I was stuck at home with a pneumonia and I thought it may be temporary until I fully recovered, but it continued on… so I thought then when winter would be over, but not even… it has lasted a whole year and ochazuke has been on my table many many times and not only on chilly days!

The generous bowl with rice (brown or white are equally delicious) topped with a few vegetables, a pickled plum, sesame… and finished by pouring dashi or something of the like on top has revealed to be a very handy lunch fix for busy days. Indeed since telework is our new way of working, it is more than often that lunch breaks are short or that mine and A.’s do not coincide well. Fixing my lunch in a snap is then paramount and ochazuke are great for this. Rice cooked in advance or by itself in the rice cooker, dashi gently boiling on the stove for a few minutes, a handful of seasonal vegetables, that all needed. Sometimes when I am even more busy than usual it’s simply one of our homemade umeboshi that serves for everything.

For the dashi I mainly use a mix of katsuobushi and konbu, sometimes dry shiitake, less often only konbu, or a bouillon with pork filet cooking juice. For the vegetables, whatever is in season is good!!!

Such simple lunches are really great because they are light and nutritious and allow me to work very efficiently in the afternoon!!! Below is a selection of my favorite! What’s yours???

Komatsuna, radish and a bit of pork fillet

Komatsuna and umeboshi

Grilled sweet potato and mizuna

Grilled lotus root and umeboshi

Late summer version with kabocha and black sesame

January 30, 2021

Quick! Quick! A little pie!

This is the time of the year when work gets busy with graduation thesis to read, budget to close, new contracts to search for, and plans for the new term to make. Every year it comes inevitably, together with the excitement of new things in preparation and the sadness of seeing students wrapping up their research before leaving the lab. It also coincides with the short season in Japan when seasonal food variety is at its lowest level (while we can’t complain much because even at its lowest it’s plenty!!): chinese cabbage, leeks, sweet potatoes, burdock, turnips and spinach are the main staple and it has been such for quite a bit now… of course there has been occasionally mizuna, shiitake and a few others but they are scarce and it is a few more weeks before we start having some spring greens. Hopefully on the fruit side, citrus fruits of all kinds, yuzu, lemon… come to light up savory recipes, and hassaku 八朔 from our tree make our breakfasts and desserts bright! Strawberries are also slowly getting towards their pick season.

After having prepared all kind of recipes with spinaches, I was wondering if dinner would be another quiche, another ravioli, when I was reminding myself my last travel, that is now more than a year old… travel Malta, the country of the delicious pastizzi tal pizzeli. Green peas are far from being in season but why not trying something with spinach and a bit of pork meat??? The idea was immediately approved by A. and I started cooking. Time was shirt and puff pastry is not a recipe I master well, so I opted for a rough puff. The overall preparation was quick, cooking not too long and the result was delicious tasty savory pies. I am so pleased with recipe that I can’t help sharing it!!!

Savory spinach pies (6 individual pies)

For the rough puff pastry

120g of flour
100g of butter
A bit of water

For the filling

5 bundles of spinach
1 large onion
1tsp of ground cinnamon
1 pinch of ground cloves
Salt and pepper
100g of ground pork meat (optional)

Start with the preparation of the filling. Peel and cut the onion, wash and cut the spinach. In a slightly greased pan cook them at low heat. If you use the meat add it also. Cook while stirring once in a while until the vegetables are soft but not golden. Add salt, pepper and the cinnamon and clove. Stir well.

Then make the pastry. Cut the butter in small blocks. Knead very roughly the butter and the flower without incorporating the flour in the butter. The butter should stay in small blocks. Fold and turn 4 times like for puff pastry, but without waiting. Roll to a 2mm layer.

Cut 12 squares in the dough of aout 12cm -15cm. In 6 of them put 1/6 of the filling each. Cut or not the remaining 6 pieces of pastry. And cover the 6 filled parts, seal with a bit of water. Bake at 200deg until golden. Eat right out of the oven!!!

January 27, 2021