Tag: recipe

Autumn days

With the sudden change in weather, my inspiration is back! Though I’m still tired of the rainy weekends and sunny week days (when at work… when I’d rather be in my garden…), I’ve been busy with some sewing projects, perfect for the weather. A. has challenged me to make a cover for his surfboard, and I think I did something quite great, that needs just the final touch. In the meantime, my neighbor came to me last week with some cotton fabric to make a yukata for A. and I’ve taken up the challenge!! I’ve completed it!!

Cooking-wise, with the almost cool evenings, it’s been really agreeable to cook and knead. And I’ve come up with a new ravioli recipe (coming later this week), salmon croquettes and other delights for the palate!!!

Let’s start today with the salmon croquettes! This is the season for autumn salmon 秋鮭 and I really like it. It goes well with fresh ginger which is also in season. I bought half a salmon and we ate it grilled first, but with so much I could definitely do another meal! So here is my recipe:

Salmon and coriander croquettes

– 150-200g of fresh salmon, better if grilled and leftover

– a handful of fresh coriander leaves

– 1tbs of panko

– 1 egg

Remove the skin and bones of the fish (if not grilled then grill it first). Crumble it in a bowl. Add the egg and panko. Wash and chop the coriander. Add and stir well. In a greased heated pan make small balls with the mix and cook until golden on each side. Serve with grated ginger and with whatever you like!

Lack of inspiration

I don’t know if it’s the super hot and humid weather, the hard time we’ve had with jetlag (it took almost two weeks to recover with a permanent impression of being tired, feverish, and to have a cold), or the impression that the summer is over and somebody (Mr. bad weather) still it from me… as it was way too short… but I have difficulties in finding inspirations to cook. For I don’t know how many days our meals have consisted of pasta and vegetables. Not that I don’t like them… but still… or of rice and umeboshi… But even if I have time to cook I don’t have the energy or the inspiration… because nothing attracts me anymore. I reject the autumn vegetables, too early!, and I am not enthused with the late summer ones anymore…

So last night I decided to cook something I don’t cook often but we love: a potato salad with fresh greens, a rich yogurt dressing and herbs plenty. And this morning, the first autumn day was here! Temperature under 30 and a nice breeze… so now I will start cooking a lot more butternut squash, kabocha, shiitake and other mushrooms! But still, here is the potato salad recipe, because what is good is good!!!

End of summer potato salad

– 3 or 4 potatoes

– 1/2 branch of celery

– 1 cucumber

– fresh coriander leaves

– fresh sprouts: broccoli, soya…

– 1/2 cup of greek or nordic yogurt, drained

– olive oil, salt, pepper

Boil the potatoes and peel them. Slice them. Wash and cut in thin slices the cucumber. Cut in 5mm cubes the celery. Wash the sprouts and the coriander.

In a bowl, put the potatoes, the yogurt and the olive oil, salt and pepper, stir well. It doesn’t matter if you crush the potatoes. Add the vegetables, stir again, the sprouts, stir and serve! That’s it!

Panisse

Probably very few of you know what panisse are… you only know if you’ve been to Provence long enough or have a specific interest in regional cooking… Panisse are an other traditional recipe based on chickpea flour and that cones from Italy apparently, but is also famous as far as Marseille. I’ve already shared the recipe of socca from Nice, panisse are something different. They are thicker and fluffier. Most recipes I’ve found are just using the same ingredients as socca but cook it in a pan with a lot more water, and then wait for it to cool down before frying them. I wasn’t too happy with these recipes and tried one I found in one of my vegetarian cookbook. The reason I was interested in that recipe is because you need to add a bit of baking soda to the mix… and you can cook it immediately and eat it immediately too. I still cooked it in a frypan like the socca but it resemble a giant fluffy pancake.

So here is my recipe.

Panisse

– 100g of chickpea flour

– a pinch of salt

– 1tbs of olive oil

– 1tsp of baking powder

– water

In a bowl mix all the ingredients and add water little by little until the mix is thick but not dry.

Heat a frypan of 15cm diameter, grease slightly with olive oil, pour the mix and cook at low heat, under cover, until it’s almost dry on top. Flip, and cook 2more minutes. Cut and eat!

You can use a lot more oil when cooking the panisse, but this is not mandatory… you can also add a bit of salt after too… enjoy!

Ginger

For most people outside of Asia, ginger is this wrinkled beige root that can be found all the time, but in Asia, even if you can find more or less fresh ginger all year round in supermarket, there is still a season for harvesting fresh new ginger, and it’s now!

Ginger is often use as condiment in cooking, with tofu, pork… or even more often pickled or candied in a savory preparation. In Japan contrarily to other Asian countries it is rarely used in sweets: not savory candied ginger is not so easy to find. I made some, quite a long time ago and plan to make some again this weekend. There is one thing I particularly love ginger for it’s for preparing drinks. Remember the apple ginger cider? And the honey ginger? Well these are some classics and honey ginger is so easy to make. Well this time I mage a variation of it. It’s ginger milk and honey. It’s of course richer then the herb tea but it has something less stringent and more comforting. For making it, it’s simple. You need a piece of juicy fresh ginger, milk and honey. Wash the ginger and slice it thinly. New ginger skin is so thin you can keep it. In a pan pour the milk and add the ginger. Let sit for one hour. Then boil the milk, serve and add honey. You can serve without filtering and enjoy the ginger while drinking.

One other way to do it is to extract the juice of the ginger by grinding it, add to the milk and boil immediately. This method is faster but I find that extracting the juice of ginger is quite messy… or maybe it’s just me!

And did you know that ginger is good for sore throat and when you are tired too?

Special guest: Eliane

The Causse Mejean doesn’t have too many places to eat out and enjoy local products nor sleeping options… but it wasn’t always the case… until 15 years ago there was a magic place where to eat and that was also an inn. The place where my parents went while looking for a place to sleep when they were honeymoon touring the region. I have never known the name of the inn it has always been “chez madame Fage”. This place was where you could have delicious soup made from the kitchen garden vegetables, a salad just freshly taken and dressed simply, the marvelous chocolate mousse the daughter Eliane would make for dessert. It had the rustic flavors while being perfectly prepared and fresh. I keep beautiful memories of this place. The aperitif under the wisteria, the big wooden tables, the check table cloth and napkins… a picturesque place. Mas Saint Chely, where “madame Fage” was is just a 30min walk from our house through a pasture track, and of course we decided to take the walk up there, not knowing what to expect as madame Fage closed 15 years ago, the bread-shops and the other very few places in the village also closed down more than 20 years ago.

As we were making our ways through the village I instantly recognized the kitchen garden, the winding street and the terrace covered with the wisteria. Nothing had changed. I climbed up the stairs and knocked and Eliane opened the door as she would always do! For a moment time had stopped!

She offered us drinks on the terrace, with the same glasses and the same fresh water, what was new for us was her lavender syrup. Made with the wild lavender flowers found on the causse, it was devine so I needed to ask her recipe and share it with you.

Lavender syrup

– a large handful of lavender flowers rather fresh

– 1L of clear water

– 600g to 1kg of sugar

Wash the flowers gently. In a large pan filled with the water, bring them to a boil for 2min then stop and leave for 24h. Add 600g to 1kg of sugar for 1l of liquid depending on how sweet you like it and how long you want to keep it (the longer the sweeter). Bring to a boil and cook at low heat for 10min. Let cool down and bottle the syrup… that’s it!! Drink diluted with water or use in cooking… with grilled white meat, desserts…

Cat hiding in a street of Mas Saint Chely

Ugly yummy ravioli

I must say that I hesitated a lot before posting the picture of these ravioli but then remembering them each time I watched them in my photo list, how delicious they were, I couldn’t not share them with you. And anyway you know that plating is not something I am very good at, probably because we are always starving by the time food is ready as I always start thinking about preparing something to eat once I am hungry and A. is stomping in the kitchen asking when food will be ready… and when he will be able to eat… so at some point efficiency enters the equation and things get ugly… yet delicious…

And that exactly the story of these ravioli made with the leftovers of the bouillabaisse my way fish and fresh edamame. Instead of eating the fish with rice in a Japanese way I wanted to make pasta… and make fish ravioli. When all set about fish ravioli and I got started with the flour I realized I put all the remaining eggs in the brioche for breakfast (and since we are traveling to Europe soon I keep my fridge minimally occupied)… whatever… I thought, I made vegan ravioli in the past in a kitchen take over and could do without the egg. Then I realize that once the bones removed the piece of fish I had wouldn’t fill many ravioli, so I browsed my fridge and hesitated between butternut squash or edamame… but really we’re just mid august and I don’t want the summer to end yet so I opted for edamame. And here is the full recipe of these ugly yummy ravioli!!

Edamame and fish ravioli

– 100g of flour

– 2tbs olive oil

– a bit of water

Mix the flour and olive oil, add water until you obtain a hard ball. Knead well until soft. Add a bit of water if necessary. Your vegan dough is ready.

– a piece of white meat fish cooked: steam, court-bouillon, grilled… I used the olive flounder from the bouillabaisse.

– a handful of edamame

Boil the edamame and peel them. Remove the bones of the fish. In a bowl mix them together crushing the edamame. When you obtain a crumbly purée it is good enough.

Now just roll the dough and make the ravioli as usual. Finally boil them, dress them with olive oil, salt and pepper and a few more edamame… or find a much nicer way to dress them and tell me what you did!!!

Bouillabaisse my way

As you already may know or you can check here, bouillabaisse is a classic summer dish in my family. My grand mother, and now my mother prepare it for family gatherings. While I love it and have helped preparing it many times with my grand mother as a child (I even fished the soup…) this is something that I absolutely cannot prepare now as the preparation of the fishes indisposes me. The single idea of emptying a fish and cleaning it, or cutting a fish head or crushing a whole fish just makes me sick. That’s why I always ask at the fish stand that they do it to me or I buy sashimi cuts or clean cuts far from the belly. And so you may remember that recipe of simmered fish a few weeks ago… well I got the same cut again. And while I was thinking of preparing it exactly the same way, an outing to Hoff market in Ohara to see our pottery teacher has made me change my mind as I bought lovely potatoes there. Indeed there are always a few stands selling organic locally grown vegetables. This potatoes made me crave a kind of bouillabaisse. So I made it my way. I first prepared ichiban dashi with konbu and katsuo bushi to replace the fish soup. Then I sliced the potatoes and add them to the soup. After a bit added the fish and a bit of soya sauce, sake, and two lovely purple tiny bell peppers (optional and not in the classic bouillabaisse, but I really wanted to try them) , and cooked under cover for 15min. And served.

The fish cooked in the fish stock and with the potatoes definitely had a familiar taste and reminded me a lot of bouillabaisse, but without all the annoying parts!!

Have a good week!

Fennel

Since living in Japan I have discovered many vegetables I had never seen or never eaten before. A whole new world of vegetables discovered but at the same time many of the vegetables I loved in Europe have disappeared from my plate. There are three of them I for sure really miss: porcini, artichoke and fennel. The first one there’s nothing much I can do about it, except buying dried porcini, which how good they may be they never ressemble the fresh ones. For the second, canned artichokes in oil may be a poor compensation… growing some is so far out of the question as our kitchen garden is rather small and they take up a lot of space… may be next year… but fennels… they were the perfect seed for my kitchen garden. It was without counting for the poor weather we had this spring/early summer. Out of the few fennels seeds I planted only three survived the constant rains, one disappeared probably drained at some point, the remaining two held on, but only one grew properly, the other probably missing sunlight. So here I am with my one and only precious vegetable!!! What I did with it? Eat it from bottom to top with pasta and grilled sagochi (spanish mackerel).

It was super simple and a really great combination. I grilled the fish on the skin side, then removed the skin and bones and in a pan with olive oil cooked the fish again with the fennel simply washed and chopped. Topped troffie with the mix and was super happy to enjoy the familiar anise flavor!!!

Pizza!!!

I don’t know why, but quiche and pizza are two things I could eat anytime. Winter, summer, with fresh seasonal vegetables, it’s always happiness in my plate!!!

Recently I haven’t kneaded much… week days are all too busy and weekends none the less but with different activities and more to come as our construction is almost finished and now I will have fun thinking about the new garden. 24h is way too short to do all I want to do!

I love to prepare pizza with the local products from Isumi, with all the cheese farms around making mozzarella, the local tomatoes and the variety of fresh vegetables, there is always something to put on your pizza to make it fancy. In the full summer heat now, okra are a nice option and they are particularly good when baked. Adding some fresh radish tops as the rucola season is over and you have a perfect summer pizza.

For the dough I always use the recipe from the Kayser bread book. But now that I know that I can speed up the kneading without affecting too much the result, I cam prepare pizza dough in no time. It’s simple, never fails and with the room temperature at 27-28 now it rises in 45min, so no need to plan too long ahead… so there will be more pizza coming soon I’m pretty sure!

What do you like on your pizza??

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