Tag: recipe

Back to normal

The quick trip to France followed by a weekend in Ohara to recover from the jetlag, enjoy the fresher air in the country, see friends and celebrate Sea day with a swim in a warm and beautiful ocean, it’s time to go to the lab again, stay seated 12h in front of my computer and regret there is no outdoor pool nearby (why on earth would they shutdown the beautiful pool we had on campus just when I arrived????)… Hopefully there are the colorful one-plate full of Japanese tastes with fresh shiso, soya sauce, rice, grilled tuns and raw summer veggies! While everyone here and there will go on holiday, we will keep working and moving: next biz trip already planned and departure in 10 days!

Baby corn

I like corns but I don’t know too many ways to prepare them: butter grilled, boiled, in salad, in soup, with rice… I don’t really like the butter grilled or simply boiled when you have a whole chunck and need to use your fingers. Plus they often come in bundle of 3 or 4 corns, and for two it’s really too much. So basically I don’t buy corn. Last week on top of the big sweet corns they had fresh baby corns at the farmers market. Baby corns are to me a typical ingredient of Asian food in Western countries, together with square bamboo shoot, glutamate slimmy shinny sauce. So I don’t recall having the opportunity of eating fresh baby corns before. They come with the leaves just like the big ones and are very easy to prepare. For the first try I simply grilled them with new potatoes and pork filet. So that they roast in the juice. They were tender crisp with the typical taste and texture of baby corns. Delicious!!

And now I am in Paris reuniting shortly with the Parisian sister before some Provence cooking postings! Have a nice Sunday! 

Rice salad Japanese style

Japanese purists would hang me for that recipe!!! In the edamame gohan I’ve added boiled chick peas, and served this “mame gohan” with blanched green beans, cherry tomatoes and hard boiled egg. A sort of “salade de riz” as we call it in France, (so 70’s tupperware cooking!!!) but with a Japanese touch. Of course for the dressing it’s just a little of soya sauce if the green beans and tomatoes, the sacrilege doesn’t go that far!

Speaking of soya sauce, I’ve been selected as a finalist for a cooking contest organized by the soya sauce association! The finale is on August 20th… Let’s see what I can do. It’s my first cooking contest. I have no idea how it is gonna look like… 

Edamame gohan

There is something that I love in summer in Japan, it’s fresh edamame. A few weeks ago they’ve appeared on the market stands and I’ve already introduced one recipe with eggplants from the shojin cuisine tradition. Of course with just salt they are perfect too. One other way I love them it’s with rice. It’s better to peel them but not an obligation. I prefer to as much as I can. The flavour and texture is better. It melts with the rice. I cook the rice and the edamame separately and only add them a few minutes before serving. I always add a pinch of salt. Here it is served with a katsuobushi-soya sauce omelette and 25year old umeboshi. 

Summer fruits tart

Crazy time of the year, one day is summer: 35 and not a single breeze, sudden thunder storm and pouring rain, the next it’s almost chilly. Yet summer fruits start ripening and are delicious. Peaches season has started as well as plums, melons and watermelons season is also well advanced. When this time comes I love to prepare poached fruits, clafoutis and simple tarts where the fruits have the leading part. This time it’s a peach and plum tart. I like the mix of the super sweet peaches and the slightly sour plums. For the dough I prepared a sable dough with oat bran to add a bit of texture. I roll the dough, cut the fruits and bake. That’s all. No added sugar, no flavoring. Just fruits.

Craving for fresh pasta al pesto

This weekend Sunday I was looking forward for swimming in the icean and body boarding. We first wanted to go really early in the morning between high and low tide but we over slept and when we woke up at 7:30 it was already to close to low tide, and there nothing more boring than low tide: the water is shallow and very little waves for body bording. So we had to wait fir the next high tide that was later in the afternoon. At 16:30 I was really excited to go but there was no wave… Well at least we could swim… But the 22deg announced on the surf report was not too accurate and it was rather a 17deg, with a little chilly wind blowing… Swimming ended up by trying up to the thights and resigning… Back home… Frustrated… Looking at magazines and suddenly craving for pasta al pesto. The problem is that A. doesn’t really like pesto: no parmegiano allowed and no pune nuts either… So the best option was to do a tomato based one and to rapidly prepare some fresh tagliatelle (yes, I know, most normal people will just open a box of dry tagliatelle…). Now that I know really how to use my pasta machine it’s really easy to make whatever pasta in a short time and without having to wash the kitchen floor to ceiling for the flour eveywhere. So I made the tagliatelle, went to cut fresh basil in the garden, and added really plenty of little cherry tomatoes, olive oil, and that’s it!!! I wish a very pkeasant week!!!

Sunday’s breakfast

A few days ago I saw pictures of bagels on IG and I remembered how easy it is to make some and how delicious it is (my bagel recipe). But I had first to masterize the croissants. Now that I’ve finally managed to make real butter croissants I prepared bagels for this morning. Since it’s bagels for breakfast I prepared plain bagels, and just coated them in sugar and vanilla instead of seeds. And because it’s summer or almost and the melons are ripe and juicy, I also prepared a plum-melon smoothie to go with. Just half green melon and two plums. Have a beautiful Sunday!!

Simple Japanese dinner

A simple piece of horse mackerel marinated in soya sauce and oven grilled; dashi blanched green beans and eggplants, white rice and umeboshi make for a perfect dinner in this rainy season period. Simple, tasty and colorful. I wish you a nice end of week! 

Umeboshi – 梅干し

The best way to enjoy umeboshi is with simple plain white rice in my opinion. Since I got a big pot of freshly made little shiso umeboshi from our neighbor  (mine are big plums without shiso), I really wanted to try them. I prepared simple white rice, and to make it a dinner I added a little of ginger grilled pork and some little radishes grilles too.

The plum are just freshly pickled and in their juice to they are salty-sour-sweet, very tasty and melting in the mouth. Actually they are delicious without rice too and now I understand why a Japanese traditional snack for kid is umeboshi. There are so many ways to prepare them and so many ways to eat them!!

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