Tag: oyster mushroom

Back to the kitchen!!!

After a break away from my kitchen and obviously from Tokyo-Paris sisters, I’m pleased to be back and cook for A. and me. I hope you have enjoyed Prunellia’s posts while I was away and the website renewal just before I left (we’re still open to hear what you think!). I’m starting back in the kitchen with a very simple classic leek and Japanese mushrooms quiche. Nothing difficult, a classic I could say, just added a twist of fresh lemon juice with the mushrooms, and thought afterwards that I should have added a lemon zest in the piecrust sablé dough. So I’m going to give you this recipe without having tried it for resl myself but I’m sure it is delicious since the lemon would fit perfectly the sablé dough and the olive oil. I wish you a happy continuation for this week!

Leek and Japanese quiche with a lemon twist: 

a recipe for 2 as a single main dish or for 4 as a starter

– 200g of flour of your choice

– 4 eggs

– 3tbs of olive oil

– 1/2 lemon

– salt, pepper

– 3 leeks

– oyster mushrooms, shimeji… 

Pie crust: in a bowl mix the flour, 1 egg, the olive olive oil, salt pepper, and the zest of the 1/2 lemon. Knead until smooth, with the olive oil it shouldn’t take long. Roll to the size or your pie dish. It’s nice to have it a bit thick and that the pie dish is a bit high.

Filling: wash and cut the leeks in little half or quarter trunks and set in the dough an homogeneous layer. Beat the 3 eggs with salt, pepper and the juice of the 1/2 lemon. Add on top of the leeks. Wash and cut the mushrooms and set on top. Bake for 25min at 180deg, or until just golden. Serve and eat write away!

Tip: it is never easy to cut leeks cleanly so think of how many pieces you’re going to cut and arrnage them to avoid cuts as much as possible. 

Home cooking again at last!

I made it through! I was organizing with some colleagues and friends a conference in Tokyo and it was quite an intense week to be sure that everything would work right and attendees will be pleased. Of course this kind of work is not my main work and it’s just on the side of regular work, so my days have been pretty busy and on top of that I’ve had plenty of lunch/dinners out and some official events to attend on the side. So when it was over yesterday afternoon I passed out in the train back home and it took me a good hour to be able to do something again! But most of all I was impatient of eating some homemade food. Not that eating out in Tokyo is bad, it is usually easy to find healthy food, but I always find that it lacks vegetables or fruits. But of course I was facing an empty fridge and had no strength to go out too far for shopping, so my only option was the small supermarket down the house. They have very little choice of decent quality products (couldn’t find any domestic tofu, it had to be American or Canadian…) so I passed on that one, and so the only things that were good enough were some mushrooms and some leeks. Good enough to make a meal for two with enough options. Then tart? pasta? or risotto? It ended being a risotto. And I was the happiest in my kitchen cooking for A.. Now one more day at work before we can head to the country with our friend D. visiting. Expecting a lot of good work done, good chat and good cooking!!!!
Have a nice end of the week! 

Kabocha and mushrooms tart

An other tart with another composition, and another tart crust.

This one is largely inspired by chef Georges Ennis (@chefgygglz) kale-nutternut-shiitake tart last week, but my recipe is much lighter, quicker and features no cheese (not that I wouldn’t like, but my husband yes). I like very much the addition of the kabocha, first visually, then tastewise because it’s soft and sweet.

For the dough I prepared a classic simple sable dough that I rolled thinly in a large circle to fit my tart dish. I washed and sliced the mushrooms: shiitake, shimeji, oyster mushrooms and cooked them in a bit of olive oil and salt. I then topped the pie crust with them. Added 1/4 of kabocha thinly sliced. I finally prepared a batter with eggs, soya milk, salt and pepper and added to the rest of the tart. I baked the tart 30min at 180deg. You can serve warm or cold, both are delicious! 

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