Abondance’s Classic Cakes (1): Tendresse/Tenderness


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abondance-tendresse

Bernard Heberle in Hamamatsu City has become the reference in the whole of Shizuoka Prefecture when it comes to French cake and confectionery.
A man of character, he has steadfastly kept faithful to his principles and ethics and blessed us with uncompromising creations of a level diificult to equal!

This particular creation is named “Tendresse” in French, meaning tenderness in English.
In Bernard’s French words:
-“Voici le gâteau que je te propose ce mois ” Tendresse ” qui est un gâteau a base de Fromage blanc et de pâte a bombe , très léger et même ceux qui n’aime pas le fromage y trouverons leurs plaisir. Léger et onctueux décoré avec des macarons a la Framboise.”
-“Here is the cake I would like to introduce your friends to this month. It is called “Tenderness” and is made with a very light combination of Fromage Blanc/White cheese and Pate a bombe/very fine sponge cake variety. Even people who do not like cheese will appreciate it. Light and soft, it is decorated with raspberry macarons”.

I’m ready to take the 30-minute bullet train to Hamamatsu to savour it!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
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Tofu Recipes (1): Fried Namaage with Cheese and Ponzu


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This is I hope the first installment of a long series of simple recipes with tofu. Some will be vegan and vegetarian, some vegetarian like this one, others for omnivores!

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This particular one is one one of the Missus’ favorites.
She uses on full “namaage tofu”, tofu that was deep-fried whole and that you can buy either fresh at a Japanese market or packaged.

She cuts the tofu in equal-sized bite pieces about 1 cm thick and fry them in a non-stick pan. No real need for any oil as what is contained in the surface of the tofu will be sufficient.
The point is that she fries them only on side. While they cook she lay a thin piece of mild/processed cheese over each tofu piece, add some black pepper, and cover with a glass lid. When the cheese has nicely melted over the tofu, she takes off the lid, sprinkles the whole with ponzu and fries for another minute. She serves on a dish with the sauce and liberally sprinkles the lot with chopped thin leeks!

Great snack with Japanese sake or beer!

Today’s Lunch Box/ Bento (‘9/3)


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The Missus has decided to expand here bento repertoire and to experiment with design and ingredients!

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She devised two types of “nigiri/rice balls”:

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Two were wrapped in a thin ham with a pair of mini-asparaguses. I ate them wrapped again inside lettuce provided together in the box.
As for the rice, it had been mixed withn white sesame.

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The other two “sandwiched” a slice of seasoned smoked salmon and were wrapped again between two chickory/endive leaves and topped with cresson and capers.

I was provided with some cornichons and yam/sweet potato (yellow and violet) salad with black sesame in lieu of dessrt.

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As for the salad dish, it contained a boiled half egg, boiled Brussels sprouts, brocoli and broad beans, cut plum tomatoes on a bed of shredded vegetables, to which I added dressing I keep in the fridge at work!

I certainly don’t mind those changes! LOL