miso

[Guest guest]

I tried a recipe with 1/3 miso, 1/3 shredded carrots, and

1/3 tahini. I HATED it. I tried the ingredients separately and determined it

was the miso that I hated. However, lots of recipes call for a very small

portion of miso. I’m wondering if, in small quantities, it would be

okay. I sure hate to pass up all those recipes. Ideas, anyone?

Judy

 

[Guest guest]

That sounds like a huge amount of miso! I thought it was supposed

to be used very sparingly, more like a seasoning (but I haven't used

it much myself, though I've eaten it in restaurants). For that

mixture, I'd start with something like 2-6 cups of carrots, 1/2 to 2

tablespoons of tahini, and 1/4 to 1/2 teaspoon of miso. (Is that a

carrot salad recipe? If so, I'd add more vegetables.)

 

At 1:40 PM -0400 8/30/09, Judy Goldsmith wrote:

I tried a recipe with 1/3 miso, 1/3 shredded carrots, and 1/3

tahini. I HATED it. I tried the ingredients separately and

determined it was the miso that I hated. However, lots of

recipes call for a very small portion of miso. I'm wondering

if, in small quantities, it would be okay. I sure hate to pass

up all those recipes. Ideas, anyone?

Judy

[Guest guest]

The recipe was for a spread for burritos

or chips. Maybe I’ll try one of the recipes that only calls for a

teaspoon of the miso.

Judy

 

 

 

 

 

 

 

On Behalf Of yarrow

That sounds like a huge amount of miso! (Is that a carrot salad

recipe? If so, I'd add more vegetables.)

[Guest guest]

At 10:57 AM -0400 8/31/09, Judy Goldsmith wrote:

The recipe was for a spread for burritos or chips. Maybe

I'll try one of the recipes that only calls for a teaspoon of the

miso.

Judy

 

 

 

On Behalf Of yarrow

That sounds like a huge amount of miso! (Is that a carrot salad

recipe? If so, I'd add more vegetables.)

 

 

 

 

Here are a couple versions of a recipe (using lots of miso)

that I vaguely recall tasting years ago, but that I've heard gets rave

reviews from people. I knew someone who wanted to replicate it at home

and, not knowing there was miso in it, tried all kinds of combinations

with white beans without coming close to the taste.

 

Millennium's Tofu Bean Spread

 

While waiting for their meals, diners at Millennium enjoy this unique,

flavorful spread with freshly baked breads.

 

1 lb. firm tofu

1/4 cup mellow light miso

1 cup braised onions and garlic (see below)

In a food processor, combine all ingredients until the mixture is

smooth.

 

Braised Onions and Garlic

 

6 cups yellow onions cut into 1/2-inch crescents

2 cups peeled garlic

2 tsp. fresh rosemary

1 Tbsp. fresh thyme

1 Tbsp. dried oregano

1 Tbsp. dried basil

1 tsp. dried sage

1 tsp. dried tarragon

1 tsp. salt

1 cup white wine OR veg stock OR water

 

Combine all ingredients in a saucepan and cook over medium heat,

covered, until garlic softens and mixture is lightly caramelized,

about 20 minutes. Add a little more liquid if it is too dry.

 

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The Millennium Cookbook has a similar, and much simpler,

version...

 

 

Millennium Tofu Spread -- Makes about 2.5 cups

 

In a large saute pan or skillet, cook

 

1 yellow onion, cut lengthwise into thin crescents

3 cloves garlic, peeled but left whole

1 tsp sea salt

1/4 cup dry white wine, nonalcoholic white wine, sherry, or veg

stock

 

over medium heat until the onions just start to soften, about 5

min.

Add

 

1/2 tsp. dried thyme

1/2 tsp. dried sage

1/2 tsp. minced fresh rosemary

1/2 tsp. dried basil

1/2 tsp. dried oregano

3/4 tsp. ground pepper

1/4 tsp. ground nutmeg

1/2 cup light veg stock or water

 

Cover and cook until the liquid evaporates and the onion and garlic

are very soft and light brown, about 20 minutes. Remove from heat and

cool to room temp.

Crumble

 

12 oz. firm tofu, drained

 

into a medium bowl. Add

 

1/4 cup light miso

 

and the onion mixture and blend well. In a food processor, process

this mixture, in batches if necessary, until smooth. Serve at room

temp. or chilled.

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