Food, food culture, food as culture and the cultures that grow our food

Sushi Occitania

August 10, 2005

images from l to r: sushi occitania, messy kitchen, pantry chef making tomato chutney

It’s a chic-free zone and we’re not fussed about what we wear in the kitchen or anywhere else for that matter.

Sushi Occitania

yaki nori
brown rice prepared in fresh gazpacho (aka homegrown bloody mary mix)
courgette spaghettini
pesto
olives lucques
ros├ę (just a few drops to glue the nori shut)

Roll up the ingredients and eat. If you don’t have a sushi mat you can use a piece of baker’s parchment folded double. If you don’t have yaki nori, use barely blanched and wrung-out swiss chard as the outer leaf.

In the above version, I use swiss chard for rolling up the rice, purple basil and black olives. Handy for in the garden or when you still need to install a kitchen in your yurt.

debra at 14:19 | | post to del.icio.us

5 Comments »

  1. Comment dit-on pantry chef en fran├žais? Saucier? Saucy chef?

    Comment by debra — August 10, 2005 @ 14:53

  2. Great pictures–I’ve been reading your site for a few weeks now (have it linked through My Yahoo page), can’t remember how I happened upon it, must have been some obscure google search. It reminds me of my life except a continent away. I work in the wine business, my wife is a caterer and great cook (and Swedish) and we live in the country (Northern California). Our blackberries are coming online right now, too–I think we are having a better crop than you–although my daughter would be a better judge, she picks them incessantly.

    Ciao,
    jbird

    Comment by Jason Curtis — August 10, 2005 @ 19:03

  3. I as well have been reading this site for a few weeks and for some reason have not commented until now. I think your site is fantastic and has something else to say that most other blogs cannot. The sushi looks amazing and I really like the kitchen setup. One day I hope to be able to do as much gardening as is on this site. Keep up the good work!

    Matt

    Comment by Matt — August 12, 2005 @ 18:09

  4. Jason, thanks for the wonderful comment. It really makes me happy to know that folks like you are reading my blog. And YOUR blog… great. I have an interest in liquids packaging because of an upcoming project of mine concerning juices and teas. Because of your work, you probably know a fair amount about taste preservation and alternative packaging. Maybe you could point me in the right direction? I am concerned with sustainability as well - not setting up industries that are infrastructure-rich, wondering about natural and renewable sources of packaging e.g. pressed bamboo leaf bottles.

    Very nice hearing from you - and I’m interested in… Sofia,

    Debra

    Comment by debra — August 13, 2005 @ 11:06

  5. Matt, Happy-making comment - thank you! I’m wondering if it’s not indicative of some sort of societal trend that you are using your student page as a food-blog…

    I’m enjoying going through your blog now and love the raw broccoli in your raw/bouillion cooking entry… I can’t tell you how many arguments I’ve had concerning the rawness of broccoli (I like it just warmed, but basically raw - it seems that the rest of my world likes it… brown and mushy!

    Did you know that in Italy there is an entire home cuisine style based on mushy over-cooked vegetables? It’s all basically baby-food for adults, probably for when it was normal to live till 68 and have no teeth by the time you were 42.

    The overcooked broccoli (literally cooked to DEATH) didn’t taste half-bad unfortunately, but it was devoid of nutritional value. But as Europe has been teaching me the last 20 years, you can live off of food that has no nutritional value easily.

    Comment by debra — August 13, 2005 @ 11:22


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