A Culinary Journey: Become a Better Cook!

A Culinary Journey: Become a Better Cook!

In a world where cooking is an adventure, the idea of ​​cultivating an authentic and functional kitchen makes perfect sense. This article explores the importance of favorite seasonings, basic ingredients, and storage tips to transform your culinary space into an inspiring place.

Discover how small actions, like choosing sustainable clothing to cook in, or taking hands-on classes, can enrich your cooking experience. Whether you're a beginner or an enthusiast, the goal is to make cooking accessible and enjoyable.

Learn how to use every inch of your kitchen, while incorporating elements that reflect you. With a little organization and creativity, your kitchen will become not only a workplace, but also a reflection of your daily life, where each dish prepared brings you one step closer to becoming a better cook!

A Delicious Autumn Break: Candied Chestnuts

Perfect for a small cup of tea or as a chestnut kinton for New Year's celebrations, these candied chestnuts are a lovely snack to enjoy on a daily basis or on special occasions. Their homemade and slightly irregular appearance adds to their charm, as each bite reveals a sweet lightness and delicate texture.

Fall brings a bountiful harvest, and these treats reflect that. While not perfectly shaped, they add a touch of cuteness to your table. Take advantage of this weekend to get started on this little craft project and prepare tasty dishes using seasonal ingredients. Get inspired and create moments of conviviality with these delicious handmade creations!

Sweet Potato Cheese Balls

Enjoy sweet potato cheese balls, a treat with a sticky yet delicate texture, combining the richness of nuts and dried fruits with a moderate sweetness.

Ingredients (For 9 balls of 4 cm diameter):

• 280 g sweet potato (200 g net)
• 100 g cream cheese
• 20 g caster sugar (hard to dissolve type)
• 2 teaspoons of powdered sugar
• 2 tablespoons mixed nuts (unsalted)
• 2 tablespoons mixed dried fruits

Preparation :

1. Make the cheese ball dough : Refer to the sweet potato dough recipe. Add 3 cups of water and heat for 6 to 7 minutes. Let cool, then stir in the cream cheese and mix with a rubber spatula.
2. Add the toppings : Roughly chop the nuts and dried fruit. Place them in separate bowls.
3. Shape the balls : Divide the dough into 9 equal parts and roll them into balls. Coat them with fillings using nuts and dried fruits.

Tip : If the dough is too loose, refrigerate it before forming the balls for a better consistency.

Rare Sweet Potato Cheesecake

Treat yourself to a creamy sweet potato cheesecake, inspired by the visual of Mont Blanc, enhanced with a subtle hint of cinnamon.

Ingredients (For 5 servings):

• 130 g sweet potato (100 g net)
• 100 g cream cheese
• 5 commercially available biscuits (about 5 cm in diameter)
• 15 g cinnamon powder (sprinkle to taste)

Preparation :

1. Make the cheesecake batter : Follow the directions for the sweet potato batter, adding 1/4 cup water and heating for 3 to 4 minutes. Let cool completely before stirring in the cream cheese.
2. Assembly : Divide the dough into 5 equal portions and spread them over the cookies. Place them in the refrigerator for 20 minutes to set.
3. Finishing : Serve in a bowl and sprinkle with cinnamon.

Tip : Make sure the dough is completely chilled before adding the cream cheese to prevent it from becoming sticky.

Fig Compote with Rosé Wine

Make a delicious fig compote, enriched with a rosé wine that enhances the sweet and tangy taste of seasonal figs. Perfect to accompany desserts or cheese dishes.

Ingredients :

• 250 to 300 g of figs (about 8 figs)
• 300 ml of rosé wine
• 100 g sugar
• 500 ml of water
• 1 lemon (without wax)

Preparation :

1. Preparing the figs : Dip the figs in boiling water for about 30 seconds, then transfer them to an ice water bath to cool them quickly. This will make peeling easier.
2. Peel the figs : Carefully remove the thin skin from the cooled figs.
3. Make the syrup : In a saucepan, combine the sugar and water, then heat until the sugar is completely dissolved. Add the rosé wine and remove from the heat.
4. Cooking the figs : Stir the peeled figs into the wine mixture. Squeeze the lemon juice and add it with the zest to the pan. Cover with paper towels and simmer over low heat for about 30 minutes.
5. Infusing the flavors : Let the compote cool to room temperature, then refrigerate it. The flavors will intensify as it cools.

Storage : The compote can be stored in the refrigerator for about a week.

Hiyama is passionate about Japanese wooden and bamboo tools, which he considers indispensable allies in the kitchen. His bamboo colander, for example, excels at removing moisture, offering a performance far superior to that of metal models. Among his favorites are the very practical copper pots, especially the oval ones ideal for cooking fish and those specially designed for eggs, suitable for young and old. To maintain the shine of these utensils, he recommends polishing them with a mixture of shiso umeboshi, salt and vinegar.

Kochi Country Sushi Discover a typical Kochi dish where the delicate flavor of mackerel blends with rice, creating a unique taste experience. This recipe allows you to customize the ingredients according to your preferences. Be careful, sushi rice can harden if placed in the refrigerator; consider steaming it the next day to prepare “mushi sushi”. Ingredients (for 2 people)

• For the sushi:
  • 2 pieces of mackerel fillet
  • 70 g white sesame seeds (2 tablespoons, toasted)
  • Sliced ​​ginger (chopped)
• For the sushi vinegar:
  • Rice vinegar
  • Sugar: 2½ tablespoons
  • Salt: a little less than 2 teaspoons

Preparation :

1. Mix the sushi vinegar ingredients.
2. Grill the mackerel, remove the small bones, then crumble it, adding half of the sushi vinegar. Chop it finely with your hands. Mix the rest of the vinegar with the ginger.
3. Rinse the rice, add an equal amount of water (not listed), and cook as usual. Once cooked, stir in the mackerel and ginger mixture, then add the sesame seeds.

You can also shape the sushi into a ball and garnish it with pickled ginger. This preparation will keep in the refrigerator for about two days. Enjoy this delicious local specialty!

Kabosuso Noodles Enjoy this delicious noodle recipe, which stands out for its sweet and sour taste and freshness. Perfect to prepare in large quantities to enjoy throughout the week. Ingredients (for 1 person)

• For the noodle soup:
  • 200 ml of dashi
  • 3 tablespoons of sugar
  • 2 tablespoons light soy sauce
  • 1 large piece of kabosu (Japanese lime)
  • Rice vinegar (quantity according to your taste)

Preparation :

1. Make the soup: In a saucepan, bring the dashi stock to a boil. Add the sugar and light soy sauce, then heat until the sugar dissolves. Remove from the heat, let cool, and stir in the rice vinegar.
2. Prepare the noodles: Cook the noodles according to the package instructions. Once cooked, immerse them in cold water to cool, then drain thoroughly.
3. Plating: Place the noodles in a bowl. Cut the kabosu in half: squeeze the juice from one half over the noodles and garnish with the other half.

This noodle soup, refreshing thanks to the acidity of kabosu, is ideal for days when your appetite is reduced. Subimsuyu can be stored in the refrigerator for about 5 days, allowing you to enjoy this delicacy at any time!