Archive

Monthly Archives: April 2012

One of the cookbook writer I love is Harumi. I made several recipes from her books and all their flavors are perfectly balanced. The one you can find below comes from “Harumi’s Japanes cooking” and originally was a seafood recipe. I veganized it with potatoes and it  tastes really amazing.

Ingredients (serves two)
8 little potatoes
1 clove garlic
2 tbsp white wine
2 tbsp miso
1 tbsp mirin
1 tsp soy sauce
1 tsp caster sugar
2 tbsp water
1 1/2 tsp grain mustard
olive oil
salt
black pepper
a bunch of chive to garnish

First wash the potatoes and boil them for 10 minutes. Peel them, cut in half and put them into a bowl with cold water to remove the excess starch. Set aside.

Meanwhile heat olive oil in a pan and add the glove garlic. Dry the potatoes, add them to the pan and season with salt and pepper. Sear for 8-10 minutes until tender and golden in colour.

Remove the potatoes and pick the clove garlic up. Combine the white wine, miso, mirin, soy sauce, caster sugar and water in the pan. Stir and add the grain mustard.

Serve the potatoes on a plate and top with the sauce and fresh chive.

I’ve been thinking about blogging for many years and now the vegan kitchen of dr Caligary is finally born.
I hope you enjoy my recipes.


Ingredients (serves two)
150 gr Carnaroli rice
7 medium asparagus
750 ml vegetable stock (1 large onion, 1 carrot, 1 stalk of celery, the hard ends of the asparagus)
1 small onion minced
1/3 glass of white wine
fresh thyme
olive oil
salt
black pepper
lemon zest to garnish

Start by chopping up the asparagus in three parts. The head in half, the middle part and the hard end.

Prepare the vegetable stock with a large onion, a carrot, a stalk of celery, the hard ends of the asparagus and salt. Boil it for 45 minutes.
In the meantime cook the middle parts of the asparagus in the stock. Once they are tender take them off and use a blender to smooth the cream.

Heat olive oil in a pan, add the onion minced and sauté until soft. Add the rice. When it is toasted add the withe wine and let it totally evaporate. When you cannot smell the alcool anymore then it is ready.
Add the broth gradually and cook the rice until al dente.
Turn off the heat and mix the asparagus cream, the raw half heads of the asparagus, the fresh thyme, oil and black pepper. Let it rest for 8 minutes and stir every 2 minutes to make it creamy.

Arrange the risotto on the plates and sprinkle with oil, fresh thyme and lemon zest.

%d bloggers like this: