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Japanese Cakes/Wagashi 14: Satsuma Imo/Sweet Potato

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SATSUMA-WAGASHI-1

Satsuma Imo or Sweet Potatoes are often used in Japanese cakes/Wagashi.
The great advantage is that it makes for completely vegan cakes with an almost endless source of variations.

Here is the basice recipe from you will be able to improvise!

INGREDIENTS:

-Satsuma/Sweet Potato: 400g (peeled)
-Sugar: 75 g
-Agar agar powder: 3 g
-Salt: a pinch
-Water: 20 ml

RECIPE:

SATSUMA-WAGASHI-2
-Cut the sweet potato into small pieces and wash under clear cold water to take off astringency.
Boil in a pan with 20 ml of water until soft.

-Just before the potatoes are completely cooked, add sugar agar agar and salt. Bring to boil and swith off fire. Bear in mind there will is very little water. Do not burn the poatoes!

-Transfer potatoes into a frying pan and fry until they get smooth..

-Return to boiling pan and heat to get all excess water out.

-Pass through a sieve, or process.

-Wet the inside of a refrigerator recipient before spreading cellophane paper inside. Pour the potato puree into the recipient and fold the cellophane paer on top, leaving no air between cellophane paper and potato. Chill inside refrigerator.

SATSUMA-WAGASHI-3

Before eating unwrap cellophane paper and cut into preferred shape.
This is where the fun begins!

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Vegetarian French Cuisine: Terrine Bayadere de Poivrons/Pimento and Cheese Terrine

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POIVRONS

Soft Pimentoes or Poivrons in France are eaten from Spring to Fall, especially in the South.
Incidentally it is the vegetable richest in Vitamin C.
Bear in mind that the skin and seeds are difficult to digest.

Here is a fairly simple recipe for vegetarians I just found in my books:
Terrine Bayadere de Poivrons/Pimento and Cheese Terrine!

INGREDIENTS: For 4 persons

-Green pimentoes: 2 large ones
-Red pimentoes: 2 large ones
-Yellow Pimentoes: 3 large ones
-Fresh Goat Cottage Cheese (Petit Billy style)/ You may replace with any soft fresh cheese of your choice
Balsamico Vinegar: 3 tablespoons
-Herb-scented (taragon, etc…) olive oil (EV): 80 ml
-Red Chili Pepper (Espelette in France): 1 teaspoon
-Garlic: half a clove
-Ciboulette (or very thin leeks. If unavailable, flat parsley or fresh coriander): a few sprigs
-Fine salt: to taste

UTENSILS:
4 deep transparent glasses as shown on picture above.

RECIPE:

-Wash the pimentoes and grill, one colour at a time, inside a plate under the grill of an oven.

-Take out the pimentoes, once their skin has “cracked away” and wrap (colour separated!) inside foil paper or inside plastic pouches for 15 minutes
Use three plates for grilling. Deglaze each plate with one tablespoon of balsamico vinegar. Sieve the juice one by one into three small bowls or back into their plates, and keep for later process.

-Mix the cheese with half of the red chili pepper, fine salt and crushed/finely chopped garlic and 30 ml of olive oil.

-Peel and take seeds off pimentoes by colour.
Process (three different times) into puree with their deglazed juice and some olive oil. Season with red chili pepper and salt each of the purees.

-In each glass pour one pimento puree of your choice. Add one layer of cheese, then one layer of another pimento pure, and again one layer of cheese and the final layerof pimento puree.
Wrap with cellophane paper and leave in the refrigrerator for 6 hours.

-Before serving add chopped leeks or herbs.
Serve with a spoon and small toasts of your favourite bread!

Dry white wine is best with such a dish!

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Vegetarian Japanese Cuisine: Dragon Fruit Flower Shoot Tempura

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dragon-tempura1.jpg

The Missus recently came back once again with a favourite “unusual vegetable” of hers: Dragon Fruit Flower Shoots.
The Japanese have come with the best idea to sample any new vegetable: tempura!
Technically speaking it originated in Portugal whose sailors introduced it to Japan a few centuries ago. The word itself is Portuguese.

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My better (worse?) half cut them into halves and prepared batter. She favours her own style, heavier than the Japanese, but lighter than the European/American “fritters”!

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She took the opportunity to add some other tempura made with shrimps and goya.
Served with ma-cha tea powder and salt mixed with sakura/cherry blossoms powder, it just turned out perfect with beer and sake!

NOTE:
Vegans can make tempura by mixing water an dflour with cornstarch instead of egg whites.

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Belgian Cuisine: Potato Cream, Shrimps & Smoked Ham

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POTATO-SHRIMPS

Belgium is one those unsung countries when it comes to gastronomy.
Who has heard of the Ardennes Forest and its abundant game and mushrooms? Have you visited Bruges? The biggest misconception is “French fries”! Sorry, mate, but they are Belgian! And what about mussles and waffles?… And the beer?

Here is a typical fare that people in Bruges are fond of:
Potato Cream (Mashed potato cream), Shrimps & Smoked Ham!

INGREDIENTS: for 4 persons

-Potatoes: 4 bintje if possible
-Small (grey) shrimps: 300 g
-Smoked ham: 4 slices
-Egg yolks: 4
-Butter: 150 g
-White wine: 3 cups/600 ml
-Olive oil (EV): a little
-Fresh cream: 1 large tablespoon
-Nutmeg: 1 pinch
-Salt, pepper: to taste

RECIPE:

-Peel the potatoes. Cut them for easier cooking. Boil them in water for 20 minutes. Mash them with a fork. Add a little of the cooking water if necessary. Add and mix in a little olive oil and the fresh cream. Keep warm.

-Lightly fry smoked ham in a little butter. Get the shrimps rid of their shells and heads.

-In a bain-marie (on the fire put a pan with water and heat, use a smaller pan and place it inside the water-filled pan so as to avoid a direct contact with the heat) pan, whisk the egg yolks quickly addin the wine to them litle by little. Then add and mix the butter, a small piece at a time. Season with salt and pepper to taste. Mix.
Add this sauce to the mashed potatoes, mixing the two delicately. Season again if necessary. Ad the nutmeg.

-In a plate place some mashed potatoes in the middle. Wrap a piece of smoked ham around it and put the plate under the grill for a few minutes to obtain a lightly coloured top for the potatoes.

-Steam the shrimps and place them on top and around the mashed potatoes. Add a touch with some flat parsley or other herb of your liking!

To be savoured with a Belgian beer!

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Vegan Japanese Cuisine: Leeks Marinated with Ponzu & Mustard

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LEEKS-PONZU

Sorry Holly , but I will have to take a (very small) break away from leeks after this article, otherwise Comestiblog will really think I’m leaking from everywhere!

This is a very easy recipe that you can use as an appetizer or on top of freshly steamed rice.
“Ponzu” is a kind of light Japanese sweet rice vinegar based dressing one can use instead of soy sauce with the immediate result of reducing salt intake.

Leeks Marinated with Ponzu & Mustard!

INGREDIENTS: For 2 persons

-Long leeks (Japanese style): 1
-Ponzu: 3 large tablespoons
-Mustard (containg seeds)/You can improvise here and introduce various kinds of mustards, such as cassis mustard and so on!

RECIPE:

-Cut the leek in 5~6 cm long pieces

-Fry the leeks in oil of your choice until they change colour a little.

-If you wish to eat it hot, season with mustard and ponzu, saute just a little and serve.

-If you wish to eat it cold, Mix with mustard and ponzu in a bowl, let cool and place in the fridge.

-One can improvise the amount of sauce to one’s liking.
I personally like it served as in above picture.

Simple and healthy!

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Vegan Japanese Cuisine: Leeks & Shiitake Mushrooms

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LEEKS-MUSHROOMS

Here is another posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

Leeks and Shiitake Mushrooms!

INGREDIENTS: For 2~3 people

-Shiitake Mushrooms: 6~8 fresh
-Leeks: 2~3 depending on their size. Choose them long and mostly white
-Sesame oil: to taste
-Salt & pepper: to taste
-Soy sauce: to taste

RECIPE:

-Chop the leeks fine and mix with sesame oil in a bowl

-Take the stems off the mushrooms. Sprinkle mushrooms with salt and pepper. Fill with plenty of chopped leeks.

-Bake in oven for 4~5 minutes until they acquire a pleasant colour.

-Season with soy sauce before serving.

NOTE:

You can easily bring variations with chili pepper, Thai sweet and hot sauce, and chopped herbs of any kind!
Eat as soon as out of the oven (with a beer?)

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Vegan Japanese Cuisine: Leeks & Miso Savoury Sauce

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LEEKS-MISO

Here is the next posting for Holly who has showed such an enthusiasm for leeks. This mini-series of very simple recipes on leeks will also please vegans and vegetarians!

This particular recipe can serve as an accompaniment for many things, especially rice!

Leeks & Miso Savoury Sauce!

INGREDIENTS: For one serving
-Leek/green outside layer is best: 2 or 3 layers/chopped very fine
-Garlic: 2 cloves/crushed and finely chopped
-Fresh ginger: same volume as garlic/grated
-Miso (of your choice. I like it fairly strong): 150 g
-Sugar: 2~3 large tablespoons
-Japanese sake (cooking sake is fine): 2 large tablespoons
-Mirin/sweet sake: 1 large tablespoon
-Sesame oil: 1 large tablepoon

RECIPE:
-Heat sesame oil in frypan. Throw in chopped leeks, grated ginger and chopped garlic and sautee over a medium fire.

-Once the leeks are cooked soft, switch off fire. Add miso, sugar, Japanese sake and mirin and mix well.

-Put back onto fire. Taking care not to “boil” it, cook it for a while stirring regularly.

-Pour it inside a glas jar and securely close it. Can be kept safe for up to 2 months.

NOTE:
Choose your leeks as fresh as possible.
Check the sugar for taste.

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Vegan Japanese Cuisine: Leeks & Tofu

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LEEKS-TOFU

Since Holly has showed such an enthusiasm for leeks, I had a look in my Japanese recipe notes and came with a mini-series of very simple recipes on leeks that will also please vegans and vegetarians!

As it is also very easy tofu recipe, he “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer should be interested!

Leeks 6 Tofu!

INGREDIENTS: for one hungry person

-Tofu: 1 cho: 250 g
-Leek: 1 (choose it long and thin)
-Salt: a big pinch
-Sesame oil: 2 large tablespoons

RECIPE:

-Take as much water off the tofu as possible.
This can be done by envelopping it into a clean cloth and putting a weight on top.

-Chop the leeks very finely, as much a syo like (the more the better) and drop them into a bowl. Add the salt and sesame oil.
Mix well and delicately pour it on top of the tofu you will have place on a serving plate.
One may season it with a little chili pepper or black pepper.

Eat it with a spoon and have a beer with it!

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Safran & Mandarine Mashed Potatoes with Cockles & Mussles

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MASHED-SAFRAN

One should never be afraid to experiment with seasonal products.
A failed experiment is certainly better than a dish served again and again ad infinitum!
At least this dish will be remarked for its colour!

Safran & Mandarine Mashed Potatoes with Cockles & Mussles!

INGREDIENTS: For 4 persons

-Potatoes: Choose 6 beautiful ones
-Mussles: 1 kg
-Cockles: 1 kg
-Dry white wine: 2 cups/400 ml
-Mandarines: 2 (organic if possible)
-Mandarin oil: 3 large tablespoons
-Shallots: 2
-Butter: 50 g
-Fresh cream: 2 large tablespoons
-Safran powder: 2 g
-Safran filaments: a few
-Mimolette cheese
-Egg yolks: 2
-Salt & pepper (to taste)

RECIPE:

-Mandarine oil:
Take the skin off mandarines (not includging the white part). Take out mandarine wedges.
Drop them in a glass jar with some pepper and cardamom.
Cover with EV olive oil and marinate for a few days in afresh area (not in the fridge as the oil would become solid).

-Wash the mandarines under warm water and leave them in freezer for 10 minutes. Grate their skins onto a plate and press their juice into a small bowl.

-Wash the mussles.
Drop them in a deep pan and heat them together with a glass of white wine, chopped shallot and safran filaments until they all open, stirring from time to time..
Take out the flesh out of the shellfish. Filter put aside the sauce.

-Repeat the same procedure with cockles.

-Peel the potatoes, cut them into pieces and cook them in salted water. When they properly cooked, mash them and mi in mandarine oil, safran powder and the fresh cream. Season with salt and pepper. Keep warm.

-Sauce:
In a pan over a medium fire, pour in the mandarine juice and the mussles and cokcles sauce. Reduce a little. Beat the egg yolks and add them to the sauce, beating all the time as you add the butter in small pieces at a time. Season with salt and pepper, a few safran filaments and grated mandarine skin.

-Take 3 large tablespoons of the sauce and mix them with the mashed potatoes. Dop the mussles, cockles and mandarine wedges into the sauce to heat them slowly on a small fire.

-Serve the mashed potatoes mounted with thin cuts of mimolette cheese and surrund them with sauce, mussles, cockles and mandarine wedges.

Drink a dry white wine with them!

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Cheese Plate at Gentil (6)

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GENTIL-CHEESE-09-07

This article is dedicated to Cheese Monger as he is interested in what we can expect here in Japan!

I don’t need to introduce Gentil and Ms. Keiko Kubota in Japan who is THE authority on cheese in Japan!

Look at picture above to find out what I sampled lately:

Right top: 6-month old Gouda (Holland)
Right centre: 12-month old Mimolette (France)
Right bottom: Epoisses (France)

Centre: Fourme d’ambert (France)

Left top: Sakura (Hokkaido/Japan)
Left centre: Bon de Sologne (France)
Left bottom: Gorgonzola Dolce (Italy)

Great plate, I can assure you!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

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Serrano Ham Leeks Gratin

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HAM-LEEKS-GRATIN

Spain and France are neighbours. Not so long ago various parts of both countries (Catalunia, Navarra, and so on) were also part of a third country. No wonder that both Nations’ gastronomies cross each other’s paths so often as shown in this recipe simple in concept but sophisticsted in products.

Serrano Ham Leeks Gratin!

INGREDIENTS: For 4 persons
-Leeks: 10 cm long x 8. Choose thick and soft leek.
-Ham: thin slices of Spanish Serrano Ham/150 g
-Cheese: Spanish Manchego or hard ewe cheese/100 g
-Fresh cream: 200 ml
-Salt and pepper (to taste)

RECIPE:

-Poach leeks for 10 miutes in boiling salted water.
During that time, mince half of the ham and grate half of the cheese and drop them in a bowl. Add 2 large tablespoons of fresh cream and mix well.

-Cut the leeks along their length along their length to take their outer layer and extract the white cores. Mince the white cores and mix them with the minced ham and grated cheese.

-Preheat the oven to 5 (180 degrees Celsius).
Spread 1 lage tablespoon of fresh cream over the bottom of an oven dish.
Stuff the outer layers of the leeks with the ham and cheese mixture.
Place them on the bottom of the oven dish. Pour the remining fresh creamover them. Grind pepper over them and bae in oven for 10 minutes.

-Cut the remaining cheese and ham into thin slices. After having cooked for 10 minutes, take the dish out of the oven, olace ham and cheese over the stuffed leeks and put back into oven for a few minutes.
Serve the gratin very hot at once.

Drink a dry white wine with it!

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Vegan French Cuisine: Crunchy Quinoa and Seasonal Vegetables in Honey

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QUINOA-VEG

French Cuisine can easily be adapted to vegan priorities and needs.
Quinoa is an excellent source of proteins, making it more valuable for vegans!
Note: Rinse quinoa just before usng it to eliminate its tartness.

Crunchy Quinoa and Seasonal Vegetables in Honey!

INGREDIENTS: for 6 persons

-Quinoa: 300 g
-Fennel bulbs: 2
-Carrots: 3
-Turnips: 2 large
-Onions: 2 large
-Honey (liquid): 4 large tablespoons
-Soy sauce: 4 large tablespoons
-Fresh coriander: enough to taste and chopped/thinly cut
-Olive oil (EV)
-Pepper

RECIPE:

-Cook quinoa in 700 ml of boiling salted water for 10 minutes. Drain and keep warm.

-Peel and clean all the vegetables. Cut the fennel, onions and turnips into small wedges and slice carrots. This is where you can improvise!

-Heat 1 large tablespoon of olive oil (EV) in a large frypan (a wok would be best!). First drop the carrots and turnips and fry them on a strong fire for 3 minutes. Add 1 tablespoon of liquid honey and cook on a medium fire for 7 minutes, stirring from time to time.

-Transfer the vegetables into a large plate. Wipe the frypan with kitchen paper. Heat 1 large tablespoon of olive oil (EV). When it is hot enough drop in the fennel and the onions and fry over strong fire for 3 minutes.

-Add the turnips and carrots with 2 more large tablespoon of honey. Let cook over a medium fire, stirring form time to time for 5 minutes.
Add the soy sauce and the last large tablespoon of honey. Fry over a medium fire, stirring from time to time, for 5 more minutes.

-Season with pepper and mix. Sprinkle with plenty of fresh coriander.
Serve immediately over the crunchy quinoa and eat while it is hot.

Simple ane easy, isn’t it?
Bon appetit!

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Dessert: Ricotta, Orange Peels & Chocolate Tart

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RICOTTA-TART

Italy and France can make up for some great combinations with a little imagination.
Here is a failry simple recipe that should please quite a few people as it includes cheese:
Ricotta, Orange Peels & Chocolate Tart!

INGREDIENTS: For 6~8 persons/20 cm wide mold than can opened.

-Pastry:
Flour: 200 g
Butter: 150 g (not too cold, please!) + a little for the mold
Milk: 1 large tablespoon
Egg yolk: 1 small
Sugar: 30 g
Vanilla sugar: to taste
Cinnamon: a large pinch
Salt: a little pinch

-Cake filling:
Ricotta: 600 g
Mascarpone: 100 g
Eggs: 2 whole + 3 yolks
Sugar: 90 g
Black/dark chocolate: 90 g
Orange peels (preserved): 35 g
Vanilla essence: 1 small teaspoon

RECIPE:

-Prepare the pastry ( a little in advance if possible):
In a large bowl, mix the flour with the sugar, vanilla sugar, cinnamon and salt.
Add the butter in small pieces and knead with your finger tips until you obtain an homogeneous sable pastry.
Beat the egg yolk with the milk and mix quickly to the pastry to “link” it.

-Spread the pastry on a working boarded on which you will sprinkled some flour (to prevent sticking).
Insert into the mold. Cut out whatever pastry is over the rim. Keep inside refrigerator for 30 minutes.

-Preheat oven to 180 degrees Celsius.

-Prepare the filling:
Cut the orange peels in small pieces. Chop the chocolate very finely.
In a large bowl mix the ricotta and mascarpone, the whole eggs and egg yolks, the vanilla essence and the sugar. Mix well. Add the orange peels and chocolate. Mix well.

-Take the the pastry inside its mold out of the refrigerator.
Fill it with the cake garnish and bake for 1 hour 15 minutes~ 1 hour 30 minutes.
Check with a knife that the garnish is properlu\y cooked in its centre.
If the surface colour gets too darke cover it with a sheet of foil paper.

-Let cool completely before serving!

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Honey and Mint Pizza

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PIZZA-HONEY

Who doesn’t like pizza?
Just found this interesting recipe in my notes to please vegetarians:
Honey and Mint Pizza!

INGREDIENTS: For 4 people
-Pizza bread: enough for one large pizza. Excellent pizza bread can be bought through the Internet. Of course, home-made is best. I’m sure everyone has his/her own preferred recipe!
-Tomatoes]: medium big x 2
-Peeled tomatoes: 1 can
-Tomato puree: 2 large tabelspoons
-Ricotta cheese: 2 large tablespooons
-Mozzarella bi Bufala: 2 balls
-Fresh mint: 2 sprigs
-Honey (liquid): 2 large tablespoons
-Olive oil (EV)
-Ground pepper
(no salt needed, unless you are an addict!)

RECIPE:

-Preheat the oven to 240 degrees Celsius

-Cover the bottom of the oven late with cooking paper brushed with olive oil.

-Cut the tomatoes into slices. Discard as much pulp as possible. Put aside.

-Drain the mozzarella balls with kitchen paper and cut into thin slices.
Wash and dry the mint leaves.

-Spread (unroll) pizza bread onto oiled cooking paper (yopu may think of 4 small individual pizzas, too!).
When you garnish the pizza bread, keep in mind to leave some room around the rim for crispy look!
Spread the tomato puree first, then peeled tomatoes. Add the ricotta as uniformly as possible. Cover with tomato slices. Sprinkle with olive oil and bake in oven for 15 minutes.

-Take out the pizza and place the mozzarella slices. Put back into oven for 5 minutes.

-Take out of the oven. decorate with mint leaves and pour the honey over the whole pizza as uniformly as possible.

-Eat at once!

NOTE:
This is a basic suggestion.
Some people will like to add garlic, basil and so on.
I kept it as simple and healthy (no salt) as possible!

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Smoked Salmon Nems in Vodka Cream Sauce

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SALMON-ROLL

When Summer comes, one is looking for light but sophisticated food to go with all those cold drinks!
Here is recipe that marries concepts from South East Asia and Northern Europe:
Smoked Salmon Nems in Vodka Cream sauce!

INGREDIENTS: For 6 persons

-Smoked Salmon: 6 thin slices (fairly long)
-Mascarpone: 250 g
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Chervil: 6 sprigs
-Ciboulette (very thin leeks): 12~ sprigs
-Baies roses/whole pink peppercorns: 12 roughly broken
-Red hot chili/Espelette: to taste
-Salt: a little (to taste)

Vodka Cream sauce:
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Baies roses: 6
Salt and pepper (to taste)

RECIPE:

-Cut the smoked salmon slices into squares approximately 10×6 cm.
Put each over a cellophane paper piece and keep in the fridge.

-Cut the chervil and ciboulette finely.
In a bowl, beat very cold fresh cream into Chantilly cream (solid, but carful! stop before it turns into butter!). Add slowly and carefully Mascarpone into the cream, then lemon juice, vodka, chopped chervil and ciboulette and broken baiese roses, and last slat and chili pepper.

-Place this filling over the salmon slices. Roll them into nems. Wrap them tightly into cellophane paper and leave them inside refrigerator.

-Grind the beaies roses.
In a bowl mix fresh cream, vodka, lemon juice and ground baies roses with a whisk. Season it if needed and mix again. Leave in refrigerator.

-Just before serving, take nems/rolls out of the fridge. Cut each extremity for better effect (this will allow to taste them beforehand!).
Place them on plates. decorate plate with Vodka Cream Sauce.

POINT:
They look even greater served mounted with some salmon roe and ciboulette sprigs!

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