Appetizer, Italian Food, Pickles, Pizza & Pizzettes, Recipe, Sauce/Jam/Condiments/Pâté, Tofu, Vegetables, Western Food
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Summer Preserves & ‘Aubergine’ pâté | 茄子のパテ

The hot sun, the hot summer yields an abundant amount of summer vegetables. More than one can consume at once in a household. My friend from our ad agency days drops by now and then, very so often on a late Saturday after spending a full day at his ‘organic farm’. I think he’s been studying agriculture for some time and thankful to his efforts does he deliver the his organic vegetables.

Preserving ‘Aubergine’ (Egg Plant)

This is a sort of a pâté which I make stored in the refrigerator to be used for sauces and pizza sauces. Since our diet and cooking is quite vegetable based, it comes in handy especially with tofu pizza which I often make instead of the real pizza dough made from flour.


週末の夕暮れ時になると主人の友人が自分で作った『無農薬野菜』を届けにきてくれる。どうもどこかの大学で野菜作りを学んでいるようで、夏野菜を沢山頂く。とっても自然に、かわいがってできている野菜で野菜特有の香りがして感謝しながら頂いている。

暑い夏にジャンジャン採れる『茄子』。

焼き茄子、油で揚げて煮浸し、麻婆茄子、油と相性がいい茄子はアッサリ料理からこってり料理まで日常的に使っています。茄子はとっても重宝野菜。

このパテも作りおきしておくと便利。いわば焼き茄子のパテみたいなものですが冷奴の上のトッピングだったり、豆腐ピザの上の乗せたりとなかなか使い勝手がいいので大量の茄子がある時はおススメです。

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Preserving ‘Tomatoes’ – Pure 100% Tomato Sauce

My tomato sauces are made extremely simple. I use a Le Cruseut Hot Pot and dice the tomatoes in the pot and leave it boiling in low heat for over 20-30 minutes. Once the juice starts to ooze out from the tomatoes, I just stick a food blender into the hot pot and puree the tomatoes including the outer skin, seeds – everything and continue to simmer for over 60 minutes in extremely low heat so it turns into a puree (extracting the watery moisture out of the sauce). It comes useful for most anything – pasta, salads, dressings, meat/fish sauces, etc. etc.

完熟トマトが沢山ある場合は必ず『トマト・ピュレ・ソース』にしてしまいます。

料理本をよんでいると、、トマトの種は取り出すとか、、トマトの皮は剥くとか、、

面倒くさい〜とおもわない様に『自然の恵を全部頂く主義』でレクルーゼのお鍋にボコボコとトマトをざく切りにして、弱火で水が上がるのを20〜30待ち、ステック上のフードブレンダーでピュレ状にしてから更に60分以上、コトコト弱火で水分を飛ばすのが我家の簡単『トマト・ピュレ・ソース』。

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Preserving ‘Summer Vegetables’ – Summer Vegetable Wine & Apple Vinegar Pickles

これは『夏野菜のアップルワインビネガー漬け』。

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Egg Plant ‘Aubergine’ pâté

  • Egg Plant
  • Chopped Onions
  • Olive Oil
  • Salt and pepper to taste
  • Paprika powder to taste
  1. Grill the egg plant under a medium grill until the outer skin is burnt. (Approx. 15 minutes)
  2. Setting a bowl of cold water to avoid you fingers getting burnt, remove the burnt skin of the egg plant.
  3. Leave the egg plant to extract excess water (the water from egg plant tends to be bitter). You can also place a light weight over the egg plant to ooze the water out.
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  5. Using a wooden spoon, mix the egg plant to small chunks, a pate texture.
  6. Sauté the chopped onions until golden brown and supple.
  7. Combine the chopped onions and the egg plant, adjusting the taste with olive oil, paprika powder, salt and pepper.

Egg Plant ‘Aubergine‘ pâté Recipe |茄子のパテ 

  • 茄子・・・・・・・・適量
  • 玉葱・・・・・・・・1個
  • オリーブオイル・・・適量
  • パプリカパウダー・・・適量
  • 塩、胡椒・・・適量
  1. 茄子をじっくり焦げる迄、グリルで約15分ほど中火~強火で焼く。
  2. 焦げた皮を剥く。(やけど注意)
  3. 茄子の汁をまな板を斜めにして出す。
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  5. 木のべらでナスをしっかりたたく。
  6. 玉葱をじっくりと炒める。
  7. オリーブオイルを入れ、味を塩と胡椒とパプリカパウダーで微調整します。

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