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There are 4 new posts in "Simply Recipes"
Fermented soybean paste. Sounds great, right? Heh. But that's essentially what Japanese miso is, a savory, salty paste usually made with fermented soybeans or rice and barley. Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a useful ingredient to have on hand. Stir it with a little yogurt and rice vinegar for a quick and lovely salad dressing, or mix it with sake and toss it with stir-fried vegetables.
This recipe of salmon fillets with a miso glaze couldn't be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal. The fish cooks under the broiler in 10 minutes or less. Marinate the fish longer, even overnight, for more infused miso flavor. You can also dress up simple cod with this method.
Continue reading "Miso Glazed Salmon" »
Can't. Stop. Eating. This. Rice. Have you ever had green rice? It's basically a simple rice pilaf in which you brown the rice first by frying it with a little oil. Then you mix in a purée of chiles and herbs, add stock, cover and cook. This green rice recipe easily feeds six, but somehow I've been eating through each batch all on my own. I just sneak into the fridge, pull out a small bowlful, zap it, and have my green rice morning-afternoon-late-night-whenever snack.
Continue reading "Mexican Green Rice" »
The tomato season is winding down around here as the days grow shorter. Our tomato plants are loaded with green, unripe tomatoes. Some may still get enough sunlight and warmth to turn red, but I'm thinking most will not. If you have garden tomatoes, I would love to hear what you do with the end-of-season green ones. My mother picks them and lets them ripen indoors. I like making fried green tomatoes, and I may yet try to make a mock apple pie made with green tomatoes. Other ideas?
This chutney is one way to make excellent use of them. We love chutney with baked chicken or pork chops. The chutney would work as a relish for hot dogs, a side for crab cakes, or topping a little cream cheese on a cracker for an appetizer.
Continue reading "Green Tomato Chutney" »
Updated, from the recipe archive, with the last remaining zucchini of the season.
Every summer we are blessed with more zucchini than we know what to do with. Even if we don't happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons. This zucchini bread recipe is one of my favorites from my childhood. The original came from a 1974 Sunset magazine and has the oddly delicious addition of crushed pineapple in the batter. It's a wonderfully moist and sweet quick bread. The original recipe calls for 2 cups of sugar for 2 loaves. I've cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet. But I think I prefer it best with a little more, 1 3/4 cups of sugar.
Continue reading "Zucchini Bread with Pineapple" »
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