Galette au maïs, grits-in bread (via Gourmande in Osaka)

Basic'n quick corn bread. Golden, thick textured, deep corn taste. Well before, look at that : Baby dino is cracking its egg… more soon. That's mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot. Delicious with hot sauce. Good combo with beans and veggies. Next day, it can be toasted… With green Korean chili, gochujang, then topped with negi leeks and sesame oil. Garrig … Read More

via Gourmande in Osaka

Cooked, raw, cawked ?! (via Gourmande in Osaka)

Eat raw to keep all the vitamins, eat cooked for digestibility and flavor ? I think we need of both everyday. The renewed old veggie soup. Steamed a basket of leftover : the greens of the cauliflower, leek hard leave, chunks of kabocha pumpkin. Juiced : orange bell pepper, spinach leaves. Assembled. The color is naturally like that. Parsley, salt. Raw mushroom, baby shiso, argan oil, salt. And home-made chutney. My chunky ume plum chutney Cal 307 … Read More

via Gourmande in Osaka

Mikan and tea

Winter tea time…

Sunset is early in Osaka. That’s not necessarily a bad thing as many areas are less ugly at night.

Home-made “low sugar” mikan jam. Mikan are the mandarin oranges we have everywhere here. It’s not a long time preserve. I keep it 1 week in the fridge, or I freeze it.
making the mikan jam

That goes well with Earl Grey tea.
The bread are small balls that I coated with (neutral) oil before baking. That gives them a donut flavor.