Tag: asparagus

Having fun with broad beans

I had a few broad beans left and had this idea of making soup with them, so I boiled them, peeled them and blend them and instead of water I used some cream. What happened is that it became a broad bean whipped cream! Oh oh! What a nice thing! So I really made broad beans whipped cream, adding a little more cream and a little salt. And decided to serve it with an asparagus and an asparagus risotto with Parmegiano. This was probably the simplest and funniest dis to prepare, and taste wise it was awesome. The very subtle taste of broad beans in the cream goes perfectly with both the rice and the just blanched jumbo green asparagus. I’m not very good at plating because I don’t like to waste food, but the cream thing, I must admit helped a lot to give texture, color and fixation.

An other brown rice bowl

Every year the week before the golden week is always crazy. Indeed it’s the season for research reports, the lectures have take. A steady pace and the students start to have many questions about their research. So before the long break it is slways crazy and days are too short to squeeze in all I want to do. Dinner thus become simpler and lighter with fresh dpring veggies bowls with pasta or rice. This year it’s rice, brown rice. A simple bowl with asparagus, broad beans, sprouts and yuzu miso!

Greens part 2

Cold  version of the greens with raw zucchini, almost raw asparagus and snap peas, little radish, avocado and purple cabbage sprouts, a bit of Sicilian olive oil, and additional on the side grilled bonito. Fresh and delicious recipe perfect both for lunch or dinner.

Greens part 1

The farmers market was full of greens, of all sorts, leafy, flowery, sprouty… And we couldn’t resist… So now the fridge is full of fresh greens to be eaten, and it’s good because I working next Saturday and won’t be able to refill, plus we have guests for dinner Friday evening. 

I particularly was happy with the asparagus and the little zucchini, all so fresh that they don’t need to be cooked or barely. That with some spring brocoli, lotus roots and snap peas, I have the perfect balance to accompany a nice Isumi pork cutlet. The veggies are blanched in very little water then slightly rolled on olive oil. The pork just pan grilled.

An other dinner at home

What to cook for your friends visiting Japan when you are back from work past 21:00 and everyone is starving? A soba salad with spring veggies of course!!! Spring veggies: asparagus, snap peas, green peas, are very easy to prepare and require very little cooking, just blanching them for 2min. Soba are also quick to cook, so in 15min I can have a dinner plate ready for 4 people. To the spring veggies I’ve added some cucumbers and a bit of brocoli sprout, as for the dressing, I mixed a bit of soy sauce with vegetal oil and just add a bit to prevent the soba for getting too sticky. You can also top the plate with some Japanese salmon, shredded nori…

Asparagus risotto

Yes! Spring is here for sure and aspargus start to be seen on the market stands. Nothing simpler and more classic then an asparagus risotto, and still so delicious, I never miss to make one. I used a new onion for the base, for sweetness and melty texture, that I chopped roughly and slightly cook in olive oil. Then I added the rice, and rolled it in the oil until almost golden. Finally added water or vegetables bouillon if you have one. Once almost all the water has been absorbed by the rice, I added the asparagus chopped. And cooked until bright and shiny green to keep then perfectly crunchy. Served right away.

Chick-pea flour and vegetables thin tart

It’s summer, it’s hot and still a bit humid, the farmers market is full of beautiful and ripped tomatoes,  the last asparagus and green beans. And I was craving for a thin tart with a thin and crispy dough. So I prepared a brisee dough with 2/3 of chick pea flour and 1/3 of wheat flour, olive oil and water. In a large tart dish I set the dough and add raw asparagus, green beans and diced tomatoes, and finish with eggs mixed with a little of water, salt and a lot of grinded black pepper. Then bake for 20min in the oven at 210deg. Simply delicious!

Buckwheat pancake and vegetables

This recipe with zucchini was invented on the spot. I wanted to eat my yellow zucchini with some green beans and purple asparagus, but didn’t want to eat pasta or risotto, so I prepared a batter with buckwheat flour, baking powder, salt, 2 eggs and water (makes two large pancake). In a pan I sauteed in olive oil the green beans, the yellow zucchini cut in small pieces, and the purple asparagus, then I baked it in a small greased pan at low eat the batter and topped it right away with the vegetables and baked only on one side under cover. The vegetables sink a bit in the dough and it resembles something in between a crepe, a pizza and an omelet. I topped it when done with a bit of salt and olive oil. Simply delicious!

Flounder and veggies sauteed with basil

There was again nice fresh flounder for sashimi at the market, so I decided to pick one piece for our weekly big animal proteine source. Indeed, most of the time I only shop meat and fish at our local farmers in Ohara and none in Tokyo, where we eat mainly vegetarian or vegan except for some San Daniele prosciuto or some pancetta and bacon. With such a beautiful filet of flounder I only wanted to have it sauted in a bit of olive oil and served with fresh vegetables sauted too. Just a few new potatoes, green peas, purple asparagus, mini tomatoes seasonned with a few fresh basil leaves chopped. And finished with salt and olive oil. A table!

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