Like many food lovers, the strangest things make me hungry. For instance, the Olympics. Ok, perhaps that’s not too much of a stretch– watching feats of endurance always works up a bit of an appetite– but that’s not what I’m talking about.  The Olympics remind me of a wonderful vegetarian restaurant in Vancouver, The Naam; their miso gravy is to-die for, and completely changed what I thought was possible with miso.

Miso is made from fermented grain or soybeans, salt and kojikin, a fungus also used to brew soy sauce and sake. Miso falls into three basic categories: komemiso, made with rice and soybeans; mugimiso, made from barley or rye and soybeans; and mamemiso, made from soybeans alone. Varying the fermentation time, the amount of salt and the strain of kojikin creates further variety: shiromiso (white miso), akamiso (red miso), awasemiso (mixed miso) and hatchomiso, the richest, thickest variety.

Miso has a full-bodied, savory taste that perks up dull foods with its rich umami; it’s a fabulous way to add extra flavor without calories and fat. Miso isn’t an amazing source of vitamins or minerals, and is high in sodium, but a little goes a long way: just a teaspoon provides an incredible punch of flavor, for only 10 calories.

Prior to my life-changing miso gravy experience, I had never really thought much about miso other than as a tasty precursor to sushi, but there are a variety of uses. Here are 5.

1. Miso marinade. Miso works very well as a marinade for fish, vegetables, meat or tofu.
2. Miso Risotto. Miso adds a creamy nuttiness to vegan risotto that cheese might otherwise provide.
3. Miso + eggplant. Eggplant works amazingly well with miso, as its porous interior soaks up flavor like a sponge.  Try it sauteed or baked in a creamy gratin.
4. Miso pesto. Miso subs for cheese and olive oil to make a healthier pesto sauce for pasta or gnocchi.
5. Miso butter. Ok, we’ve been touting miso as a low-cal flavor wonder, but this recipe from Momofuko is anything but. Still, it’s delicious– try it on corn for an unusual Japanese flavor combination.

Other miso ideas:

• Momofuku for 2: Roasted Sweet Summer Corn
• VeganYumYum: Smoky Miso Tofu
• Mark Bittman: Green Beans with Walnut Miso Sauce
• Former Fat Guy Blog: Miso Lemon Tahini Sauce
• Cupcake Punk: Komatsuna Greens in Ginger Almond Miso Sauce

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November 9th is Cook Something Bold and Pungent Day! Grab your pitchforks (or knives) and chop some garlic! Slice the blue cheese and peel the durian! Delight in a Limburger cheese sandwich and enjoy the distinct smell of your breath, it’s a day to celebrate!

Let’s just say it’s a good thing it’s not date night.

Here are some recipes that will have your neighbors holding their noses and your coworkers offering you breath mints.

Photo by cwbuecheler

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I stare at food all day. At least recipes and photos of food. Some days I get the “cooking bug” and want to rush home to whip up the various dishes that inspired me, others times I just get a bit overwhelmed by it all. When that happens it’s either a quick stop at the market to pick up a roasted chicken or heading home and yanking something out of the freezer.

Last night was an “I’m-too-tired-to-cook-and-we-don’t-have-anything-in-the-fridge” kind of night. So Barnaby took charge. He opened the freezer, pulled out a bag of edamame (soy beans) and some sashimi-grade albacore tuna, and looked at me and said, “Oh, there’s always something in the freezer.” My contribution was putting rice and water into the rice cooker, pushing the “Cook” button and pouring us glasses of wine. That’s about all the energy I could muster up.

True to Barnaby’s form, he produced yet another fantastic meal in no time flat. He boiled the edamame, then pureed them with a bit of white miso and mirin.

He gave the tuna a quick sear on both sides, then sliced it thin and laid it on top of the rice. For added color and flavor he sprinkled it with a bit of furikake.

Healthy, delicious and quick! All I had to do was drink my glass of wine and wait!

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In an effort to help fight hunger in my community, Barnaby and I have taken The Hunger Challenge. As part of Hunger Awareness Week, we’ll be living on a total of $12 a day (the amount given to a two-person household in Washington State) until this Friday. At the end of the week we’ll calculate what we normally spend each day on food and beverage, then subtract the allowance and donate that amount to our local food bank. I know it won’t solve the hunger problems so many are facing, but my goal is to at least provide meals and tasty inexpensive recipes for those in need, and encourage others to join in the fight against hunger. In King county alone, an additional 137,000 meals a day are needed. We can all help reduce that to zero if we work together. Even in an economic downturn we are still a very wealthy nation – no one should go to bed hungry, and no one should have to choose between paying the rent or eating.

This week our focus is to be creative and come up with inexpensive meals that are healthy and flavorful. It’s easy to eat cheap, but unfortunately nutrition and taste are usually left out of the equation. One way to find quality ingredients for a fraction of the price is to shop at ethnic markets. We’ve always enjoyed shopping at our local Asian and Latino markets and find their fruits, vegetables and meats -as well as herbs, spices and sauces- are high in quality and markedly cheaper than mainstream markets.

Our first dinner was a remarkably tasty concoction created by Barnaby. Inspired by ingredients we found at an Indian market, he created a dish that he simply calls “Turkey Dal.” The dal we used was masoor dal, a type of orange lentil. It can be purchased in bulk, is high in protein, and is cheap, cheap, cheap! And delicious too. We cooked the dah -which ended up dissolving into creamy goodness (photo shows the dish pre-cooked)- with ground turkey, canned tomatoes, carrots, celery, onion and curry powder. Our total cost for this meal we calculated at only $4.40, and we have two more meals worth each left over.

Budget or no budget, this was one darn good meal!

Click here for the recipe:

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I don’t know any better way to say it than “my mom rocks.” Really, she does. She has an amazing sense of style, is smart, beautiful, and at 5 feet and one half inch I can almost fit her in my pocket. But, like me, she rounds up and says she’s 5′1″ (I tower over her at 5 and three  quarters, I mean, 5′4″). The little lady can also whip up some serious magic in the kitchen. Her chicken mole is so good you’d think you were in Oaxaca. She can create Asian meals so delicious you’d swear the chef was native. And I mean any kind of Asian food: Chinese, Thai, Japanese, Vietnamese, you name it. She just has a knack.

When I was in the 8th grade she spent what I remember as three solid days preparing what must have been considered an Imperial feast. I don’t remember who she invited or what the celebration was, all I know is she went to China for three weeks with her sister and came back part Chinese. Actually, I think she was probably Chinese in a previous life and was connected with her long lost Chinese spirit while touring the Great Wall. At least that’s what I tell her. Good thing, too, because she channels that spirit and cooks up some darn tasty morsels!

I was talking to her the other night and she told me about these spinach and pork wontons she’d made for dinner. My cell phone almost shorted out from all my drooling. So I made her send me a picture so I could share it with you. “Oh, and I added the recipe to Foodista, too!” she exclaimed proudly.

God I love that woman.

Here’s the recipe:

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What kind of food lover am I?! I completely missed Chinese New Year this year!  Next year I swear I’ll do better (and it’s on Valentine’s Day, so I know I won’t miss it). I had these wonderfully grandiose plans to create an exotic multi-course meal, each dish symbolic and auspicious and all that good stuff. But alas, we’d just returned from the Sundance Film Festival with nasty colds and, unable to taste nary a thing, we wanted nothing but chicken soup for days.

So in order to pay homage to any deities that I may have scorned during the celebrations I thought I would whip up some semblance of a respectful noodle dish. Let me preface by saying I know nothing-nada-niente about Chinese cooking. I am, as the expression goes, whiter than white on rice. I will unabashedly admit that for a layman I am somewhat brilliant when it comes to Japanese fare, but Chinese – nope, not at all. So if you’re Chinese please keep that in mind and forgive my feeble attempts at your lovely cuisine. Let’s call it Fusion Chinese or something to save face.

Jaden from Steamy Kitchen (one of my most fave blogs) inspired me to make noodles, a symbol of long life, with her Garlic Scallion Noodles dish. I grabbed what I had on hand in my fridge and threw together this tasty dish.  I sauteed a bunch of crushed garlic and ginger, then tossed in the vegetable noodles. I added a bit of oyster and hoisin sauce and a splash of toasted sesame oil. In a separate skillet I sauteed the snow peas, then the prawns. I made a little nest of the noodles, lined it with the snow peas and laid the prawns on top. I garnished the dish with a bit of black sesame seeds and we were ready to eat!

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Barnaby loves himself a good kimchi. The stinkier and more sour, the better. I must say, I’m right there with him. After living in Japan and traveling in Korea I, too, developed a fondness for this spicy fermented cabbage dish. We’d never made it ourselves though and decided to begin the “stinky cabbage” quest.

We supplied ourselves with Napa cabbage, green onions, salt, sugar, ginger, garlic, and the pièce de résistance: Korean red pepper powder. The sweet flavor of this chili beautifully comes through without being overly spicy. We’re now so hooked on this blend of red peppers that we’re moistening it into a paste with a touch of cider vinegar and putting it on about everything from scrambled eggs to roast chicken.

We chopped the vegetables, mixed all the ingredients into a beautifully vibrant red concoction, and put it in an earthenware pot to “brew and bubble.” The longer it sits, the better, as the acids begin to break down and soften the vegetables, but after about a 24 hour period we tasted it and it was spectacular! The majority of it went back down to the basement for further “aging.”

For the complete recipe go to Foodista:

Note: We purchased Wang’s Red Pepper Powder at our local Uwajimaya. Check your local Asian market for this product.

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I’m usually at a loss when ordering in an authentic Vietnamese restaurant. Other than pho or salad rolls I’m just not well-versed in this delicious cuisine, but I’m quickly learning. Usually I end up tactfully pointing with my head at whatever the nearest table ordered. Fresh basil, mint, and lettuce piled high alongside wedges of lime, julienned carrots and crisp bean sprouts. Sheets of rice paper. Ground shrimp wrapped around sugar cane, then grilled. Little bowls of spicy looking sauces I don’t know what to call. That’s what I want.

We recently discovered a wonderful little place at the edge of Seattle’s International District called The Bamboo Grill. Last time we were there we just pointed at noodle platters on the menu, not quite sure what we’d get (of course, we loved both). On our way out the owner, Kim Tran, a charming little firecracker of a woman, said to us, “Next time you come I’ll tell you what you should order.”

We just missed her this last time when we order, but it turns out we did right. We ordered the Bò 7 Món, or 7 Course Beef – a mere $21.95 for two people, but it easily could have fed three. It starts with salad with thinly sliced tender beef, a small fondue, beef wrapped in Lót leaves, in bacon, in lemongrass, a tender beef cake (like an oblong meatball), and a rice and beef porridge.

Just as we were finishing Kim emerged from the kitchen and came over to our table. She explained that the 7 Course Beef menu was created at the famous Ahn Hong restaurant in Phu Nhuan, Vietnam (locations also in the US) and consists of various preparations of marinated beef. Kim learned how to make the distinctive marinades for the courses from her friend who worked at the original restaurant back in Vietnam. This special menu, something that is generally only served to the upper-class in Vietnam, is commonly found at restaurants here in the U.S.

We’ve had it at other restaurants before, but I can honestly say, Kim’s takes the prize.

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I call these Coconut Shrimp Salad Rolls, but those are only two of the tasty ingredients wrapped up in thin rice paper. Frankly, Coconut Shrimp Ginger Carrot Lime Cilantro And More Rolls was just too long. I could have also called these Mieng Kum Rolls, but I think my title is more “user-friendly.”

But, in fact, that’s just about what these rolls are, mieng kum, all wrapped up in rice paper instead of a leaf. Mieng kum is a delicious Thai dish that packs nearly every flavor in one punch. These wonderful, healthy salad rolls were inspired by that dish.

Coconut Shrimp Salad Rolls

Just wing it with the amounts of each ingredient. Balance the flavors to adjust to you liking. If you want more ginger, add more ginger. Spicier? Toss in a few more chilies.

Shrimp, cooked and cut into pieces
Toasted coconut
Grated carrot
Ginger, finely chopped
Lime, sliced into tiny pieces with the rind on
Cilantro, chopped
Shallots or red onion (adds nice color), finely diced
1-2 Thai chili peppers (or any spicy pepper will do), finely chopped
Rice paper sheets

Toss the ingredients in a bowl. Fill a deep, flat dish with about 1/2″ of water. Place one sheet of rice paper in the water until it softens, then gently remove the sheet and place on a paper towel. Pat off excess water. Like you’re making a burrito, place the mixture in row on the sheet, fold in the sides, and roll.

Sprinkle some crushed peanuts and whole cilantro leaves on top and serve with peanut dipping sauce.

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Don’t you get bored with plain old white rice? It can be a bit tiresome, can’t it? The other day Tracy told us about her kim chee rice dish, and I thought I’d also share one with you.

I like to call it rice confetti, but in Japanese this popular condiment is called furikake (pronounced foo-ree-kah-kay with a little roll on the r). Furikake is a brightly colored, flavorful mixture that you sprinkle on rice. It typically consists of tiny bits of dried fish (although there are veggie versions), seaweed, sesame seeds, salt, and a wee amount of sugar. Some of our favorites are salmon (sake), black sesame and salt (gomashio), pickled plum (umeboshi), and wasabi (Japanese horseradish). Check Amazon.com or your local Asian market for more delicious flavors.

Kinda like throwing a party for your rice, huh?

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Photo: makani5

On evenings when I’m alone, I love a simple dinner of rice with butter and kim chee, and I really like to pile it on.  The hotter the better.  Whether made with cabbages or radish, I love the tang, the heat, and the brightness of this beautiful, fermented creation.  My first taste of kim chee was at an excellent Korean restaurant in, of all places, Rome.  I was studying art, of course, and one night enjoyed an enormous feast and a night of karaoke.  Aretha was eating her heart out that night – yes, I felt like a “natural WOMan” – and I never forgot the food.  I returned later to the same spot, struggling to order in Italian, and have since always had a weakness for kim chee, and many other Korean delicacies.  One day, I hope to make it – so if any of you have a recipe you’d be willing to share, I’d love to hear it.

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When I was a kid, like most kids, I was superstitious. Step on a crack, break your mother’s back. Don’t walk under ladders. But eventually I outgrew all of that. I’ve owned black cats. I’ve broken mirrors and chain letters and have lived to talk about it. And my mother’s back, after many stepped upon cracks, is strong and healthy.

Then we discovered Devil’s Fruit at Uwajimaya the other night and all my childhood superstitions came flooding to the surface. Never in my life have I seen anything so strange and, well, frightening! I mean, they’re black and look like tiny horned demons.

Barnaby, excited as a leprechaun who’d finally discovered that pot of gold, was tossing them into a bag, giggling, “I’ve never seen anything like! They’re so cool!” I, on the other hand, was tossing handfuls of garlic into the basket.

“What’s all that for?” he asked.
“I dunno. To…well…ward off something,” I stammered.
“Like what? Vampires?”
“One can’t be too certain!” I said, grabbing the basket and heading to the checkout counter.

I have to say though, these little guys could come in handy at Costco on a busy Saturday afternoon. If I super glued one to the front of my cart I bet that would keep the zombies at bay. You know the zombies. Those shoppers who forget they are in a crowded public place, park their carts right smack in the middle of the aisle and wander around like they’re the living dead. One look at my black horned hood ornament and they’d scatter to the side. Hmmm, there’s a thought…

Anyway, we took our little devil fruits home (also called Ling Gok) and cracked them open. At first I thought my eyes would fall out or I’d grow extra fingers, but instead I found them surprisingly good, not unlike coconut and similar to a water chestnut.

I still think I should leave some sort of offering out just to appease the spirits. Maybe a mandarin and a bottle of sake will do.

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Photo: Gaku

During the cold months when I lived in Japan I loved a nice hot bowl of nikujaga. In jest, I used to call this dish “Mick Jagger.” To me, when my students said “nikujaga” or “Mick Jagger” they both sounded almost the same, so it gave us many belly grabbing laughs.

Japanese Rolling Stones fan student: “I love Micku Jagga!”
English food loving teacher: “Me too, it’s so delicious!”
Japanese Rolling Stones fan student: “What!?”

Nikujaga literally means “meat (niku) potatoes (jaga),” and to most Japanese (as well as this Gaijin) it’s comfort food. It’s a simple dish of thinly sliced beef stewed in sweetened soy sauce with potatoes, shirataki noodles (also known as konnyaku noodles; a low carb, non-wheat noodle), carrots and onions.

In the late 19th century, while studying naval science in England, Japanese naval legend Tōgō Heihachirō was inspired by the hearty, nutritious beef stews of the British Royal Navy. Upon his return to Japan he commissioned the chefs of the Imperial Japanese Navy to create a version to serve their seamen.

And, thus, was born Mick Jagger…I mean, nikujaga <wink>.

Nikujaga

1/2 lb thinly sliced beef loin cut into 1 1/2 inch length pieces
4 potatoes, peeled and quartered
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (*see below)
2 Tbsp mirin (sweet cooking rice wine)
2 Tbsp sugar
4 Tbsp soy sauce

Heat 1 tbsp of vegetable oil in a deep pot and quickly saute beef. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour dashi soup stock and bring to a boil. Reduce heat to low and skim off foam. Simmer until potatoes are softened. Add sugar and mirin; cover. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid is almost gone.

Makes 4 servings.

*Dashi is a stock that is the base of many Japanese dishes. There are many variations, but a common variety is made from dried kelp and bonito (fish) flakes. Many people nowadays use instant dashi. You can purchase it in Asian (and some non-Aisan) markets as well as on Amazon.com.

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I’ve said it before, salmon runs through our blood here in the Pacific Northwest. If there’s one food that sums up our culture I’m certain it would be salmon. In our home we always have fillets in the freezer, and eat it regularly (who needs Omega 3 supplements?!). Smoked, grilled, poached, burgers, sashimi, sushi, in bouillabaisse. Everything short of salmon sorbet, and I wouldn’t even put that past us.

We went with an Asian flavor in our latest preparation and glazed our fillets with miso. Then, we served it on top of forbidden rice (a tiny grain rice, but more on that later) and garnished it with seaweed salad and tsukemono (Japanese pickles).

For the simple glaze we used equal parts miso to mirin and coated the fillets on all sides. Then we popped it under the broiler for a few minutes on each side.

Delicious and easy!

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Do you ever have a craving for something, but you just can’t seem to put your taste bud on it? Not sure if you want something salty, sweet, sour or spicy? Maybe you want it all! If so, then I have just the thing to satiate your desires: mieng kum.

Whenever I go to a Thai restaurant I look for mieng kum on the menu, usually listed as an appetizer. To people who have never had this delicious dish I describe it as “a taste explosion in your mouth.” It has about every flavor, thus awakening any part of your tongue that has been neglected. If your tongue could grab pom-poms, do back flips and sing a cheer, this would be the dish it would root for.

You take a leaf and put a little of the following in it:

ginger (fragrant and sweet with a kick of spiciness),
shallots (aromatic and spicy),
Thai chilies (to give you that fire heat),
dried shrimp (adding the perfect amount of salty-fishiness, but in a good way!),
peanuts (a salty, earthy taste to balance with the sweetness),
lime (citrus adds the perfect amount of sour),
toasted coconut (giving it that sweet, tropical flavor),
top it with a sweet and savory sauce,
fold it up and pop it in your mouth…

POW!!!!

The perfect dish to satisfy all of your taste buds.

Mieng Kum

Any edible leaf can be used. Usually it is served in betel leaves, beautiful shiny dark green leaves, but they can be difficult to find. Check your local Asian market. When we can’t find betel leaves we use large spinach leaves.

Filling:

5 tablespoons grated coconut, toasted
3 tablespoons finely diced shallots
3 tablespoons diced lime, with the rind on
3 tablespoons diced ginger
3 tablespoons small dried shrimp
3 tablespoons unsalted roasted peanuts
2 tablespoons diced Thai chilies

Sauce:

1 tablespoon shrimp paste
1/2 tablespoon sliced galangal
1/2 tablespoon sliced shallots
2 tablespoons grated coconut
3 tablespoons chopped unsalted peanuts
2 tablespoons chopped dried shrimp
1 teaspoon sliced ginger
1 cup chopped palm sugar
2 1/2 cups water

Roast the shrimp paste, galangal and shallots in a small skillet until fragrant. Set aside and let cool. Once cooled toss into a food processor with the coconut, peanuts, shrimp and ginger, and blend. Transfer mixture to a saucepan and add the sugar and water. Mix well and bring to a boil. Simmer until it is reduced to about 1 cup, then let it cool.

Place all the ingredients in little individual bowls or in separate piles on dinnerware. Take a leaf and place a bit of each ingredient in the center, top with the sauce, fold it up and pop it in your mouth!

Recipe courtesy of The Food of Thailand: Authentic Recipes from the Golden Kingdom.

Note: if the sauce is too ambitious for you, or you are unable to find some of the ingredients, simply make a sweet/savory sauce with what you have in your pantry. We’ve made concoctions with Major Grey’s chutney mixed with a bit of fish sauce and a dash of Sriracha. Use your culinary creativity!

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