Tag: potato

Fluffy tofu omelet

I am extremely picky on the quality of the food we eat and I find it ridiculous to want to eat absolutely meat or fish at every meals or everyday. I’m more inclined to cook a really fresh and delicious piece when I find one and skip it the rest of the time. Lot’s of people curiously worry about proteines intake but not about vitamins or other as much important nutrients. I care about none because I know that what I cook is perfectly healthy. I’m a vegetarian that eat sometimes a bit of cooked white meat or fish. And I’m an egg lover!

Eggs are perfect from breakfast to dinner, they can be prepared and combined in so many ways that I could cook them differently pretty much everyday!! So when I found myself with a bloc of momendofu in my fridge, immediately I though about a delicious fluffy omelet for dinner. The tofu always needs to be drained for a better taste so never skip that part. In a bowl I put the tofu and 3 big eggs, a little of salt and pepy and I mixed until it took some volume up and started to foam. In a large frypan I heared s bit of vegetal oil and cooked on both sude the omelet. Then cut and serve with steam veggies.

A little veggies medley

Broccoli, turnips, potato, shiitake for a good meal after work, there’s nothing better. Add a little of pork filet diced if you like it, sautéed in a pan with olive oil!

Veggies sautéed with yuzu

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. 

Gnocchi di zucca

I love Italy and Italian food and I’m very excited that we will spend xmas in Sicily and my birthday in Roma!!! So to get ready I working on my classics and some different variations, one I love particularly is gnocchi! So I made pumpkin gnocchi, or rather kabocha gnocchi! And because the skin of kabocha is very soft I kept it, adding a nice greenish color. I also added a potato to make the orange less vivid and more subtle and it gave something really nice, perfect with just a little of olive oil and pepper.

For 2 portions of gnocchi as main dish I used 1/2 kabocha, 2 small potatoes, as little flour as possible, 1 egg (so you’d rather make a huge amount of gnocchi so that the egg don’t moisten to much the preparation). I steamed both potatoes and kabocha, but I recommend to grill the kabocha to avoid also large quantities of moist. Then you just mix sll the ingredients and shape the gnocchi. Finally boil them in salted water, or fry them in a bit of olive oil! 

Boiled version of the gnocchi di zucca
Boiled version of the gnocchi di zucca

Broccoli and mashed potatoes

Before and after traveling I feel like needing more than ever fresh fruits and veggies and super simple recipes. So let me share with you a new idea I add. I wanted to eat mashed potatoes, I love them! But I don’t make some too often. So for this recipe I prepared simple mash potatoes with only a bit of butter, then I added some little chunks of broccoli, and finished with an egg, and lot of pepper. Simply delicious!

Curry and eggplant

For the last recipe of eggplant, I’ve decided to cook some eggplant with other vegetables and to add some curry. I find that eggplant accomodate very well in Indian curry so I decided to use curry but in a dry manner. So in a little of oil in a pan I put 2 little new potatoes, 1 carrot and 2 little eggplants cut in large bites. Once golden I add a spoon of curry powder and a glass of water and continue cooking at low heat until the water is gone, serve and eat! 

I hope you’ve enjoyed this eggplant week, and tomorrow is a new week ahead! 

Potatoes and green beans salad

My mother does this very simple classic salad as a starter: green beans or broad beans, potatoes, new onion, olive oil and mustard. I love when the potatoes have marinated in the oil and when the green beans water is mixing in an indiscriptibly delicious juice. This time I mimicked her recipe but made it even simpler: remove the mustard and replaced the onion by some momendofu (hard tofu) crumbles and served it as a main dish for dinner. To enjoy the delicious juice I recommend to prepare the salad one hour before serving and with new potatoes I don’t peel them, just brush them under water.

One-plate salad

Spending the week-end in Tokyo we’ve been eating out a bit and I’ve had time to do some cooking reading, and it inspired me for this vegetarian one plate (though eggs are optional and it can turn out vegan easily). I boiled 2 new potatoes, 1egg and 3 asparagus, and 3 okras. In order to spare time, I first put the potatoes in the boiling water, washed but with peel. Then when the potatoes are half cooked (I use a little bamboo toothpick to check) I add the egg to hardboil, after 4min I add the hardest part of the asparagus and after 1min I finally add the head of the asparagus and the okras. After less than 1min I drain everything and rince in cold water. In a bowl I roughly cut one avocado, the egg, the hard parts of the asparagus, mix with a bit of olive oil, salt and pepper. In a plate I slice the potatoes, mount the avocado-egg-aspara mixture in a circle and line the okras, finish with the asparagus heads, a bit of olive oil and salt. Bon appetit!

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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