Fresh home-made food every day
Et voila! We’re on our way to Sicily, now in transit in Rome, and before we start to cook some Italian anazing food, here’s a last little winter salad recipe with red cabbage, carrots on top of rice. Additional kabocha seeds, sesame seeds and smoked red snapper. A bit of olive oil as dressing. A colorful and tasty crunchy one plate.
On Saturday the Tokyo-Paris sisters flew to Roma and then straight to Palermo where they are spending some time with their families in a big villa in the south of Sicily, in Menfi. The weather is amazing, the landscape is just as expected, and so are the people. The Mediterranean sea is beautiful and swimming in December is really nice without going to a tropical destination! A lot of time spent outside, walking and visiting. The food is also amazing: cauliflowers, artichokes, fennels, oranges, tangerines, olives… So far it’s perfect.
So let’s start with a perfect “Sicilian” salad with fresh fennels, tomatoes, lettuce, artichokes in vinegar and oil, and a bit of olive oil, served with Italian sesame bread, and eventually speck, and topped with fresh parmegiano.
I’ve the impression that I haven’t baked bread too often recently, and I was happy to kneal again this weekend. Because I wanted both a bread for breakfast and to accompany our lunch I decided to prepare a half-half rye-white flour. I ise now a pretty simple and standard procedure for my bread: 250g of flour (whatever you like or mix), 14g of dry sourdough, 3g of natural yeast, 6g of salt, 150g of water. Though my bread don’t have giant bubbles forming, probably of a too low temperature, I love them for the delicious taste, the crunchy and soft combination, and the smell in the house!
Sorry for this little break from TPS. Work has been really busy in the past weeks, often coming back home pretty late and I’ve also had some end of the year parties, and dinner out with friends, so these last days have been pretty low on cooking. I’m happy to spend the weekend in the country and to have time to cook. So today, for our post tennis game I prepared these nice fusilli with grilled mushrooms: shimeji and shiitake with fresh yuzu peel and yuzu juice, dressed with a little of olive oil, sea salt and pepper. A perfect lunch to continue with a few hours in the garden trimming trees and preparing for winter. Have a good weekend!!
Nothing here too experimental with this recipe, but I’ve been craving for red cabbage salad. And it makes a perfect Monday fix for dinner when I’m in a rush.
So I just sliced thinly about 1/4 or less of red cabbage, added some fresh baby leaf salad or just a few leaves of salad and fresh spinach also cut, I added some olive oil, some pumpkin seeds, some walnuts and some okara, a bit of salt and a pepper and finished with a little curcuma. Additional some cubes of gruyere cheese, and a slice of bread.
Autumn, winter, autumn, winter… day after day the temperature are one day high one day low, and I have a hard time deciding what to cook. I don’t want to start already to cook tuch winter stuff because I know it’s long before spring and the new veggies, and though I love cabbage, and turnips there’ll be plenty of time to eat some. Yet when it’s cold it is exactly what I am craving for. So today’s recipe is a fall-winter prep with quinoa and veggies. I just boiled the quinoa with water and salt, and finish with a drop of olive oil. The veggies: 1 leek, 1 carrot, 1 purple sweet potato, and 2 turnips are slightly sautéed in olive oil. Et voilà! A perfect one-plate for dinner!
Having all these beautiful cabbages in the fridge, I’m always wondering which one to chose and to cook, so tonight I opted for a duet: cauliflower and broccoli.
Again this time, the recipe was not decided when I started to cook and I changed my mind ten times in the process. So first I steamed half a cauliflower and a broccoli, because I wasn’t sure of what I was to prepare I kept them separately all the time. Then with the cauliflower I prepared a roux with quite a lot of flour to obtain a thick dough, seasonned with nutmegs, salt and pepper, and decided to make pancakes with that. For the broccoli I decided to make a soup, so I also prepared a roux but with very little flower, then I blended the steamed broccoli and added enough water for two servings, salt, and a little of sesame seeds.
I baked the pancakes in a greased pan, and served. An other seeving option is with some prosciutto and Parmegiano with the pancakes.
Simple, warm and fruity, the perfect meal for a rainy day, when for the first time of the season it feels cold despite the light coat.
I prepared this recipe on the fly, adding ingredients while cooking. I first started with some potatoes diced that I started to cook in a bit of oil. Then I hesitated between red cabbage and cauliflower and opted for cauliflower, that I added to the pan. Inspired by the pale whitish color, I added half a yuzu squeezed, then some shiitake sliced. Once the potatoes were cooked I serve (the cauliflower and the shiitake can still be crunchy). I added the redt of ghe juice of yuzu and some yuzu zest.
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