Sweet Corn Polenta with Eggplant Sauce

I've always been curious about polenta. Here's another recipe from Yotam Ottolenghi's "Plenty".

Ingredients

Eggplant Sauce
2/3 cup vegetable oil
1 medium eggplant, cut into 3/4-inch dice
2 tsp tomato paste
1/4 cup white wine
1 cup chopped peeled tomatoes (fresh or canned)
6 1/2 tbsp water
1/4 tsp sugar
1/4 tsp salt
1 tbsp chopped oregano

Polenta
6 ears of corn
2 1/4 cups water
3 tbsp butter, diced
7 oz feta, crumbled
1/4 tsp salt
black pepper

Method

Eggplant Sauce
Heat up oil in a large saucepan and fry the eggplant on medium heat for about 15minutes, or until nicely brown. Drain off as much oil as you can and discard it. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar, oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.

Polenta
Remove the leaves and silk from each ear of corn, then chop off the pointed top and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. You want to have 1 1/4 lbs of kernels.

Place the kernels in a medium saucepan and cover them with the 2 1/4 cups water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor (or just use an immersion blender to save space and time) and reserve the cooking liquid. Process/Blend them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.

Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10-15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, the feta, salt, and some pepper and cook for a further 2 minutes. Taste and add more salt if needed.

Divide the polenta among shallow bowls and spoon some warm eggplant sauce in the center.

Soba Noodles with Eggplant and Mango

Here's a recipe I would like to try the next time I buy mangoes.

Serves 6
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 tablespoon toasted sesame oil
grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
1 2/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced

In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.

Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rise well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Bibingka

Here's another version of the bibingka recipe.

n a medium sized bowl, beat 3 large eggs until light and creamy. Instead of using a mixer, I actually used a whisk and beat these by hand. In another bowl, place ½ a cup of coconut milk wherein ¾ cup of white sugar should be dissolved. Sift together 2 cups of all purpose flour and 4 teaspoons of good baking powder. Add the flour to the coconut milk and sugar mixture and add another cup of coconut milk. Add about 2 tablespoons of melted butter and mix. Add the beaten eggs and mix until well-combined. Let this sit for 10-15 minutes before baking. Line your bibingka pan with a banana leaf cut into a circle and pour in some of the batter. Top with sliced red egg and cook until the top is brown, about 10 minutes or less if the fire is hot

Cassava Cake

I found a much simpler version of this cake than my aunt's version below and tweaked it a bit so I will make this again next time.

Cake:
1 pack frozen grated cassava (454g/1 lb), thawed, rinsed and squeezed dry
1/2 of 395g can condensed milk
1/2 of 14 oz can coconut milk
1 egg
1/4 cup sugar (or less)
1 tsp vanilla

Topping:
1/2 of 395g can condensed milk
1/2 of 14 oz can coconut milk

1. Preheat ove to 375 degrees.
2. In a large bowl, mix all cake ingredients thoroughly then pour into a lightly greased 8x8 square pan. Bake for 45 mins or until almost cooked.
3. While cake is cooking, mix topping ingredients in a small bowl.
4. Take pan out of oven and pour topping over cake. Bake for 15-20 minutes more or until browned and bubbly.
5. Serve warm or cold.

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Everyone has their own version of this cake. This is my aunt's version.

Cake:
4 cups grated cassava (kamoteng kahoy) or 2 packs of frozen grated cassava, 454g each
2 cups coconut milk
4 tbsp butter, melted
2 cups sugar

Topping:
3 egg yolks, slightly beaten
4 tbsp grated cheese
1/2 cup pure coconut milk
1 cup condensed milk
1 cup evaporated milk

Optional:
1 cup macapuno or 1 cup grated young coconut (buko)

Preheat oven to 350F.

In a bowl, mix 2 cups coconut milk, 2 cups sugar, 3 tbsp melted butter and mix the grated cassava. Add 1 cup evaporated milk and optional ingredients (macapuno or buko). Mix well and pour in baking pan or pyrex. Bake till almost done, about 45 minutes to 1 hour.

In a double boiler, mix 3 egg yolks with 1 tbsp butter, 1 cup condensed milk, 1/2 cup pure coconut milk (cream). Thicken and pour on almost done transparent cassava cake. Top with 4 tbsp grated cheese. Bake till golden brown.

Here's a variation from a friend:

2 packs grated cassava
1 can coconut milk
1 bottle macapuno strings
2 tsp vanilla
2 eggs
2/3 can condensed milk
1/4 cup melted butter
1/4 cup sugar

Topping:
1/3 can condensed milk
1 egg + macapuno strings.

Spread topping and broil for 5 minutes.

Mango Freeze Cake

This is my friend's verbatim recipe for one of the best and simplest no-bake, frozen mango cake:

slices of fresh mangoes, crushed Sunflower crackers, mixed Milkmaid condensed milk and Nestle or all-purpose cream.  Use pyrex dish to  line - cream first, then crushed crackers, then cream again topped by the fresh mango slices,  Repeat procedure depending on how many lines you would like to have. The last topping should be the crushed crackers.  The cream should be enough to make the crushed crackers firm.  Chill the pyrex after so everything will be set.  

Yogurt Cake

I still have a tub of Greek yogurt in the fridge, so I will make one of these this weekend. I should use some of the limoncello, too!

From Kitchn
serves 8 or more

1 1/2 cups full-fat yogurt
2/3 cup olive oil
1 1/4 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg

Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

From Orangette

Gâteau au Citron,
or, French-Style Yogurt Cake with Lemon

This type of cake is an old classic in France, the sort of humble treat that a grandmother would make. Traditionally, the ingredients are measured in a yogurt jar, a small glass cylinder that holds about 125 ml. Because most American yogurts don't come in such smart packaging, you'll want to know that 1 jar equals about 1/2 cup.

For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil

For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.


Variations: This type of yogurt-based cake is a terrific base for many improvisations. For a basic yogurt cake, simply leave out the lemon zest, and do not use the lemon juice glaze. For an almond version, try replacing 1 jar of flour with 1 jar of finely ground almonds. You can also play with adding various fruits (if frozen, do NOT thaw before adding) or nuts, if you like. When I add fruit, I generally pour half the cake batter into the prepared pan, top it with a layer of fruit, and then pour in the other half of the batter, sometimes adding more fruit on the very top.


From Chocolate & Zucchini

Gâteau au Yaourt

- 2 eggs
- 250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
- 200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
- 80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a good pinch of salt
- 1 teaspoon pure vanilla paste/extract
- 1 tablespoon light rum

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

Potatoes with Onion Soup Mix

I have leftover onion soup mix that I don't know what to do with. I hope to try this recipe soon.


5-6 med. size potatoes
One package of Lipton Onion Soup Mix (I use store brand)
Enough vegetable oil to coat potatoes


Directions:


Cut potatoes into cubes leaving the skin on if you prefer. Put them into a bowl large enough to mix all of this in. Put one package of dry soup mix in with potatoes. Pour about 1/2 cup of vegetable oil over this and mix together very well. Pour this into a casserole dish 11 by 13 works well. And cover with foil. Bake for about 30-35 minutes until potatoes are done. Goes great with pinto beans and cornbread.

Mushroom Gambas

This is one of my recent go-to recipes as I usually buy mushrooms every week.

1/2 kilo mushrooms
2 heads garlic, minced
1/3 cup oil
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
few drops of Knorr seasoning
2 tbsp bread crumbs
2 tsp vinegar
1 tbsp parsley flakes

Hainanese Chicken Rice

Here's a simpler version of the recipe from Mark Bittman.

Salt and freshly ground pepper
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Several cloves smashed garlic, plus 1 teaspoon minced garlic
Several slices fresh ginger, plus 1 tablespoon minced ginger
1/2 cup peanut oil, or neutral oil, like corn or canola
3 shallots, roughly chopped, or a small onion
2 cups long-grain rice
1/2 cup minced scallions
2 cucumbers, peeled and sliced
2 tomatoes, sliced
Chopped fresh cilantro leaves
2 tablespoons sesame oil.

1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.

3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.

4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

Yield: 4 to 8 servings.

Notes from Kitchn:

Process: This is not a difficult recipe, but it is relatively time-consuming, since you need to poach the chicken, then cook the rice and assemble the final dish. Overall, it took about 2 hours to poach the chicken, let it cool, cook the rice, and pull everything else together. But the time is absolutely worth it, and you get several different components of a meal left over for later eating. It's also very hands-off; I did most of the cooking in between some strenuous bouts of household spring cleaning!

Mark Bittman's version of this was quite easy to follow, although some of his instructions were a little sparse (what size skillet should we use for the rice, Mark?). It's OK though — this is a simple recipe, and very straightforward.

What you get, when you make this recipe, is the chicken itself, which is tender, mild, and very yummy. I shredded between 3 and 4 cups of meat off the chicken. Then there is the chicken broth, flavored with ginger and garlic. It's wonderfully spicy and delicious! You only use 4 cups in the rice, so you have some leftover broth for sipping or for soups. And finally you have this scrumptious rice — slippery with oil, and fragrant with shallots and garlic.

What I skipped: I did skip the dipping sauce, however, opting instead for a drizzle of soy sauce and sesame oil over a pile of chicken and rice. Oh, and a dab of chili-garlic sauce, too! I also skipped the tomatoes specified in the recipe, since decent tomatoes can't be had for love or money here in the Midwest right now. But I did slip in slices of crunchy, juicy cucumbers, and plenty of fresh cilantro and scallions.
End result: This is just a fabulous meal — it's a classic for a reason. It's simple, delicious, fresh, and easy. It's warm and homey enough for the chilly first weeks of spring, but the bright flavors of herbs, ginger, garlic, and chili paste bring this straight into the sunshine. It's light eating for springtime, and boy is it good.

It's such a great way to create good lunch leftovers, too; the rice, chicken, and broth can be combined with many other things for easy followup meals.

Other notes:

I found the original sauce a bit too oily for my taste, so instead I blend equal amounts of sweet mirin, rice wine vinegar, and soy sauce and then top with a dash or two of sesame oil.

you’re a fan of sriracha chili sauce, this will knock your socks off. Jess puts sriracha, lime, sugar, salt, couple tablespoons of that lovely chicken broth, garlic and ginger into a blender and wheeeeeee:

1 tablespoon lime juice2 tablespoon reserved chicken poaching broth2 teaspoon sugar4 tablespoon sriracha chili sauce4 cloves garlic1'' gingera generous pinch of salt, to tast

Steamy Kitchen version:

1 whole chicken (3.5 lbs, 1.8kg), preferably organickosher salt4'' section of fresh ginger, in 1/4'' slices2 stalks green onions, cut into 1" sections (both the green and white parts)1 teaspoon sesame oilFOR THE RICE2 tablespoon chicken fat or 2 tbsp vegetable oil3 cloves garlic, finely minced1'' section of ginger, finely minced2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer2 cups reserved chicken poaching broth1/2 teaspoon sesame oil1 teaspoon kosher saltFOR THE CHILI SAUCE1 tablespoon lime juice2 tablespoon reserved chicken poaching broth2 teaspoon sugar4 tablespoon sriracha chili sauce4 cloves garlic1'' gingera generous pinch of salt, to tasteFOR THE TABLE1/4 cup dark soy sauceFew sprigs cilantro1 cucumber, thinly sliced or cut into bite-sized chunks

directions:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")

4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions.

Too complicated for me to make, so I just go to a restaurant if I crave it.

Here's a recipe, if I decide to make it one day.

Another version posted earlier.

Chicken
1 very fresh chicken (preferably free range)
1 tbsp Chinese rice wine
1 tbsp light soy sauce
6 slices fresh ginger
1 clove garlic, slightly bruised
2 shallots, chopped in a few pieces
1 tsp sesame oil
1 tbsp light soy sauce
½ tsp salt

Chicken Stock
Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
3 pieces of ginger
2 shallots

Chicken Rice
3 cups long grain rice
2 tbsp chicken or pork fat (this tastes great, but peanut oil can be used instead)
2-3cm ginger, grated
3-4 cloves garlic, chopped very finely or grated
1-2 tsp salt (to taste)
3 ½ cups chicken stock according to rice instructions (or more, reserved from boiled chicken)
2 pandan leaves (optional)

Chilli Sauce
10 fresh red chillies, seeds removed
1-2 cloves garlic
5cm fresh ginger
2 tsp chicken stock (from the boiled chicken)
Juice from kaffir limes to taste
Salt to taste

Ginger Sauce for Dipping
75g ginger
6 garlic cloves
½ tsp salt
2 tsp lime juice
2 tbsp chicken stock (from the boiled chicken)

Chicken Soup 
Chicken stock (from the boiled chicken)
Chopped shallots or small amount of chopped cabbage

 View conversion table

Bring a pot of water to the boil, the pot being large enough to fit the whole chicken. While the water is heating, rub chicken inside with rice wine and soy sauce. Roughly chop three pieces of ginger, garlic and one shallot and then blend in a food processor. Place mixture inside chicken. 

When the water boils, turn heat off and place the chicken, remaining three pieces of ginger and shallot in the water. Leave the chicken to stand in the water for one hour. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot. Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.

After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy. At the end of the hour, remove chicken and rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.

For chicken stock, add extra chicken bones or pieces, three slices of ginger and two shallots to the water in which the chicken was cooked. Boil for one to two hours until stock has a strong chicken flavour. Discard chicken bones/pieces and strain the stock through a muslin cloth.

For chicken rice, wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a wok, fry chicken fat until oil is released and then add the ginger and garlic and fry well.

Remove from heat and discard the chicken fat and skin. Add the rice and salt and stir fry briskly for about 1-2 minutes. Transfer rice into an electric rice cooker or pot. Add in chicken stock and pandan leaves. Follow normal instructions for cooking rice.

For chilli sauce, roughly chop chillies, garlic and ginger and then blend in a food processor. Add chicken stock, lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.

For ginger sauce, roughly chop ginger and garlic and then blend in a food processor. Add chicken stock, lime juice and salt to taste.

For chicken soup, ladle a small amount of hot strained stock into serving bowls. Add finely chopped shallot. If serving with cabbage, you will need to cook the cabbage in the stock for a short while before serving.

Miso

I have recently discovered miso for cooking. It's one of Mark Bittman's favourite ingredient. Below are some of his recipes from his New York Times article of March 8th.

Umami Dearest

By MARK BITTMAN

It may seem completely counterintuitive, but there is a strong connection between miso and Parmesan cheese. They are salty, complex products made from the most basic and elemental ingredients: milk, salt and bacteria in the case of Parmesan; soy, sometimes wheat or other grains, salt and bacteria in miso. Each makes use of surplus product and preserves the bounty almost indefinitely; each takes time to prepare correctly, and neither process is simple. The effort that goes into them creates intense, complex and uncommonly fine flavors of the umami family.

About 20 years ago, I visited factories for each, and I Eurocentrically thought I was clever in bringing miso up to the level of Parmesan. Now I recognize that — although it’s not a contest — in a desert-island situation, miso would be my choice.

Limiting miso to soup is like limiting Parmesan to pasta. You can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan); you can use it to create a fantastic compound butter (David Chang of Momofuku showed me this five years ago); you can stir it into mayonnaise, which is consciousness-expanding. And then there’s miso butterscotch, which sounds like dessert — and indeed can be — but is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Talk about umami! All of these can be steered in a variety of directions by combining them with other seasonings.

You will want to know “which miso for which recipe?” I’ve noted preferences here, but it’s better to play around than to get hung up on perfect pairings. White misos are milder than red; good miso is generally more expensive than industrially made stuff (the prices and label information usually make that clear); and refrigerated, miso keeps just about forever, so you can experiment with it at your leisure.

Miso Spice

Time: About 7 hours, almost completely unattended.

1/2 cup miso.

1. Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It’s O.K. if it’s ragged around the edges or even a little thick in places.

2. Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.

3. Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)

Yield: About 1/4 cup.

Possible additions: Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.

Possible uses: Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.

Miso Butter

Time: 10 minutes (plus more for chilling, if you like).

4 tablespoons (1/2 stick) butter, at room temperature

2 tablespoons miso

Freshly ground pepper (optional).

1. Cream the butter and miso together with a fork, adding black pepper if you like.

2. Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

Makes: 4 to 8 servings.

Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.

Possible uses: Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on a baked sweet potato (or a regular baked potato).

Miso Mayonnaise

Time: 5 minutes.

2 tablespoons miso

1 cup mayonnaise.

1. Stir the miso into the mayonnaise (homemade is best) until smooth.

2. Use immediately, or cover and refrigerate for up to a week.Yield: 1 cup.

Possible additions: Grated ginger, honey, brown sugar or agave syrup; chopped pickles (or pickled vegetables); chopped chives or shiso leaves.

Possible uses: Dip for sweet-potato fries; smeared on croutons to serve with fish soups (like rouille or bouillabaisse); to make a gratinée of simple cooked vegetables with bread crumbs; as an aioli.

Miso Butterscotch

Time: 10 minutes.

3/4 cup cream

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

1/4 cup miso (red miso is a bit salty for truly sweet applications)

3/4 cup brown sugar.

1. Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.

2. Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it’s too salty (remember, you’ll be using it in savory dishes).

3. Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Yield: About 2 cups.

Possible additions: Chopped nuts; some sesame oil instead of butter; some honey instead of brown sugar.

Possible uses: On poached pears or apples; marinade for meat; braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; sundae sauce — especially over fruit ice creams or sorbets.

Comments: Favorite salad dressing recipe: Sesame oil, miso, mirin (or honey), lime juice. So yummy. 

How to Make a Marinated Soft Boiled Egg

Here's the link.

Best Eastern Flavour Enhancers

From Men's Health.

FISH SAUCE
This condiment's funky aroma belies a beautifully balanced, umami-rich flavor. Mix 1/4 cup of it with 1/4 cup of warm water, the juice of a lime, and 1 tsp of sugar to make a dressing for any cruciferous vegetable—broccoli, cauliflower, brussels sprouts.

RED CURRY PASTE
Made from chilies, galangal, garlic, lemongrass, and kaffir lime leaves, the paste transforms chicken stock and coconut milk into an addictive broth for noodle soups or vegetable curries.

HOISIN SAUCE
Made from sweet potatoes, soybeans, spices, garlic, and red chilies, hoisin straddles the line between spicy, sweet, and sour. Try it once and it's likely to get as much play in your kitchen as a bottle of Heinz. Combine with chili sauce and a splash of soy for a sweet-spicy glaze for grilled vegetables or as a base for a stir-fry.

MISO PASTE
The savory goodness of this fermented soybean paste makes it one of the world's great condiments. Mix white miso with softened butter and slather on asparagus or sweet potatoes.

SAMBAL OELEK
Made from sun-dried red chilies, sambal is the older, more versatile brother of the now-ubiquitous sriracha. Stir a spoonful (careful, it kicks) into wok-seared eggplant, spinach, or bok choy.

Read more at Men's Health: http://www.menshealth.com/nutrition/meat-lovers-guide-vegetables/page/3#ixzz1o7svCHYq

Brown-Butter Bread Crumbs

Here's another recipe from Men's Health. 

This topping takes minutes to make and adds crunch to any plant on your plate, from roasted mushrooms to grilled asparagus.

In a pan over medium-low heat, combine 1 Tbsp butter, 2 smashed garlic cloves, and a pinch of red-pepper flakes. When the butter begins to brown, toss in 1/2 cup of fresh or panko bread crumbs and 1/2 cup of pine nuts. Cook, stirring occasionally, until lightly toasted, about 5 minutes. (Store in a plastic container for up to 2 weeks.)
Makes 1 cup

Baked Eggplant with Miso

This recipe from Men's Health is good!


2 medium japanese eggplants , washed and cut lengthwise into 1/3-inch slices or into 1/2 -inch disks
2 tbsp white (shiro) miso paste
2 tbsp rice wine vinegar or water
1 tbsp honey
2 tsp vegetable oil
1 tbsp soy sauce
1 tbsp plus 1 1/2 tsp lemon juice
fine sea salt and freshly ground pepper, to taste

Remove the toaster oven tray, line it with foil, and arrange the eggplant slices on it. Brush slices with oil. Turn the heat to broil. In a mixing bowl, stir together the miso paste, water, honey, oil, soy sauce, and 1 tablespoon of the lemon juice. Season the slices with salt and pepper and brush them with the miso glaze. Broil for 8 to 10 minutes until the slices are nicely caramelized and tender. Sprinkle the eggplant with the rest of the lemon juice.

If using broiler, toss eggplant slices with just enough oil to coat them. Arrange in a single layer. Broil 6 inches from the heat until caramelized, about 3-4 minutes. Flip them, brush more sauce on, and broil until caramelized, 2-3 minutes more. Brush one last with sauce before serving.

Makes 4 servings.

Recipe Notes

Japanese eggplant tastes sweeter than the traditional eggplant used in Italian cooking. Plus, it has fewer seeds.

Eggplant with Buttermilk Sauce

The recipe below is the next one I would like to try from Plenty. Here's a link that shows a step-by-step guide to making the dish.

I can't think of a more rustically elegant (is that a contradiction in terms?) starter. Serve with some robust white bread or pita and you are literally, in food heaven. In the recipe, you'll find Sami Tamimi's technique for getting the seeds out of the pomegranate.

INGREDIENTS

• 2 large and long eggplants
• 1/3 cup olive oil
• 1 1/2 teaspoons lemon thyme leaves (regular thyme will do), plus a few whole sprigs to garnish
• Maldon sea salt and black pepper
• 1 pomegranate
• 1 teaspoon za'atar

SAUCE

• 9 tablespoons buttermilk
• 1/2 cup Greek yogurt
• 1 1/2 tablespoons olive oil, plus a drizzle to finish
• 1 small garlic clove, crushed
• 1 pinch salt

PREPARATION

• Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful, and nicely browned. Remove from the oven and let cool completely.
• While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds and remove any bits of white skin or membrane.
• To make the sauce, whisk together all of the ingredients. Taste for seasoning, then keel cold until needed.
• To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Japanese-style Curry (Kare Raisu) in a Hurry

My son went on a vegetarian diet for four weeks as part of a school project, which ended yesterday. This is one of the dishes he's been wanting to try. (The first one we made a few months ago wasn't quite like this), so I made it for him today. I'm not good with roux, so instead of making it from scratch I used instant roux. This recipe is a good one.

• Serves: 2
• Prep Time: 5 minutes
• Total Time: 15-20 minutes

Ingredients

• 1 packet Japanese curry roux
• 100-200 grams meat cut into cubes
• 1 diced medium potato
• 1 diced carrot
• 1/2 copped white onion
• 1 tablespoon cooking oil

Instructions

1. Saute the chopped onion in a tablespoon of oil in a saucepan. Once they turn soft and translucent, you can add the meat.
2. Once the meat has browned/cooked, add the diced potatoes and carrots.
3. Add about 2 cups of water and let it simmer. You can skim off the fat that rises to the surface.
4. Add the curry powder / paste / roux.
5. Let the sauce simmer until it thickens to your desired consistency. Serve beside rice a la Japanese style curry rice (kare raisu). Enjoy!