As you know, Ariana and I like to mix our passion for crafts and design with our love of cooking. This crossing of disciplines so dear to us, we wanted to develop it further and share it with you. That is how the idea of the “In Your Kitchen” rubric was born. We wanted to invite you to discover the kitchen of our readers which we will draw the portrait. A series of photos will take you into their world in search of unique items. Between favorite objects and cookbooks, each guest makes a small conversation accompanied by a recipe that we publish on the blog. To begin this new section, we will go into Mylène’s kitchen :
A doctoral student in art history
My kitchen travels with the seasons. I love above all adding gleaned elements of my wanderings to my dishes: a handful of blackberries found on a detour through the forest a few quinces in an abandoned orchard or chestnuts found in the underbrushes. All these little elements that make my day a little more special and vary my recipes. I let my luck guide me, but curiosity is one of my main engines. A strangely swaying seaweed, an African leguminosae, or an exotic bay do not scare me! As for my little attic apartment, it is unpretentious: its small size does not allow accumulation! I preferred having white and bright colors, natural wood and refined lines. The kitchen wall is illuminated with a little more punchy hue. The “Pumpkin” color awakens the room. In the apartment, I especially like the mural composition. These assemblies of small posters, patterns, materials, postcards and flyers, make the wall decoration scalable and evolutive.
A fetish ingredient you always have in your kitchen?
Onion! Green onions inn bunches or common onions. Though I have a weakness for red onions with a milder flavor. It has so much character. Crunchy, fried with some herbs, roasted in the oven and even raw, finely chopped and incorporated in salads or to Tartars, it is versatile. Sweet or caramelized, it gives an incomparable flavor to chutneys! I love chopping them into slices and use the rings which I find very aesthetic.
Your favorite spots when you’re not cooking?
La Rivière in Strasbourg, for a true culinary experience. A cuisine that dissects, deconstructs every taste to better combine them, and that values form as much as the content.
L’Accoustic in Sélestat, a restaurant where the majority of products come from local organic producers. The vegetarian menu changes daily.
L’Hacienda Bistro in Strasbourg, our latest culinary find. I highly recommend their vanilla butternut Millefeuille and St-Jacques Carpaccio: delicious!
And I’m lucky to have around me, many inventive people who invite me to share their plates and spoil me with their gustatory attentions !
Can you introduce us the recipe you’ve prepared for the blog?
For this autumnal recipe (yes it’s still autumn when we are writing this) I valued a seasonal product: mushrooms! I love to go mushroom picking, it’s a real treasure hunt which, when it is successful, always ends with a great friendly feast. For the side vegetable, I chose a Red kuri squash, which is the most nutritious squash and whose sweetness similar to that of chestnuts goes well with roasted hazelnuts (also in the recipe). In addition, its beautiful color, brightens your plate. Grilled and crispy hazelnuts, remind me of evenings by the fireplace and logs crackling. Sprinkled on soft diced squash, they provide the necessary crunch. The ones I use are from an Alsacian producer, the Rolli farm in Bergheim. Finally kasha buckwheat seeds, lightly toasted.It is a nice gluten-free alternative to cereals. Its flavor is very characteristic. Slightly rustic, it contrasts with the sweetness of the squash.
Sautéed Red kuri suash, buckwheat kasha
with chanterelle mushrooms and roasted hazelnuts
Ingredients (for 2) :
. 500g Red kuri squash
. 1 Large red onion
. 300g-400g Yellow or gray chanterelle mushrooms
. 60g Unsalted roasted nuts + a few for decoration.
. 150g Kasha (toasted buckwheat)
. Hazelnut oil or sesame oil
. Salt / Pepper
. A few leaves of lamb’s lettuce or any other kind of lettuce
Wash and seed the pumpkin. Cut the flesh into medium cubes. Cook the pumpkin cubes for 10 minutes in boiling water, until it is tender. Keep warm. (It is also possible to finish cooking the pumpkin cubes in a pan with a little bit of oil for 5 minutes over high heat in order to compote it a bit).
Prepare the mushrooms: Cut the earthy base of the feet. Do not soak them in water or they will become spongy and lose their flavor. If they are dirty, remove the residues (foam, earth) with a brush or wipe the caps with a damp cloth.
Cut the red onion in slices and place in a pan for a few minutes with a teaspoon of olive oil over medium heat.
Add the chanterelle mushrooms to the previously prepared onions and sauté over high heat, uncovered. Stir regularly to keep them from becoming brown.
After about 5 minutes, lower the heat and cook for a few minutes. Add salt and pepper.
Boil 300 ml of salted water. Pour the Buckwheat in the boiling water, and cook for 3 minutes. Pay attention not to over cook the Buckwheat in order to keep all the crunchiness, unless you want to find porridge in your casserole! Buckwheat releases its mucilage when it is too long in contact with water. Once finished cooking drain the Buckwheat immediately and keep warm.
Mix 2 tablespoons of hazelnut oil or sesame oil with 3 tablespoons of tamari, adjust according to convenience.
Crush the roasted nuts in the bowl of a blender (a few strokes are enough).
In your plate, place on one side the diced squash and on the other side add the mushrooms and Kasha. Sprinkle the crushed hazelnuts and sprinkle the sauce abundantly. Readjust seasoning to suit your tastes. Serve with a green salad, which will refreshen the dish.
If you find this rubric interesting and want to have us discover your kitchen, send us an email via the contact section.