As many of you may know, I’m a roboticist, cooking is just a hobby. I am the head of 20 people research lab in a national university in Tokyo. Just google me to check!! My days are pretty full with my job but I can’t help doing more than my shre and taking opportunities to do new things, to learn new things. This time, as I mentioned before, I am leading the preparation of an exhibition at our science museum where some colleagues and me will exhibit some of our research work. This keeps me even more busy: preparing the website, thinking about the layout, the exhibits… I’m hoping to make something where people entertain themselves while they learn about human and robots. And the opening is only in 9 days, or almost 8 now, and there is so much left to do!!! Obviously my cooking time has decreased significantly and it is rather simple comfy food that I prepare. I use a lot of legumes these days, because they are versatile, nourishing and easy to accommodate with vegetables. I prepared a simple warm soup with peas, lentils and barley, added a big tomato, a carrot, and finished with some fava beans. Topped with or without cheese. Dimply delicious, and ready to continue working!!!
Soumen primavera
I can’t believe that yesterday I was preparing soumen with spring vegetables and that today I dream of a hor rich soup. Yesterday was spring today is winter! Anyway, spring is just to arrive for sure soon, so a little spring recipe is always good, in particular when it’s that simple and tasty. I have received soumen-素麺, thin wheat noodles from a colleague and I prepared them in my primavera style: tons of greens, fried tofu, a little bit of soya sauce. That’s it!
I used fava beans (blanched), asparagus (blanched), cucumber and fresh chopped coriander. Thick fried tofu heated in a pan and a few mm of water to remove some of the oil. And the simply boiled soumen. For the dressing soya sauce cut with dashi or water. Have a nice weekend!
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.
