Yield: 2 servings
4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)
Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)
Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).
To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.
Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.
To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.
bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014
Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts
Friday, April 01, 2016
Friday, August 07, 2015
3642. RICH SWEET ONION and BACON MISO SOUP
1 small new season sweet onion
2-3 slices bacon
1/2 tablespoon vegetable oil
2 1/2 cups dashi stock
3 tablespoons miso
1 green garnish (chopped green onions or radish sprouts)
Slice the onion lengthwise into 5 mm wide slices. Cut the bacon into 1 cm wide pieces. Heat some oil in a pan over medium heat, add the bacon and onion and stir fry, being careful not to let them burn. When the onion has turned transparent, add the dashi stock and bring to a boil. Turn off the heat once the pan comes to a boil. Dissolve the miso. Adjust the amount of miso to taste. Simmer for 1 minute, then turn off the heat again. Ladle into bowls, add some green garnish.
bacon recipe source: cookpad.japan
2-3 slices bacon
1/2 tablespoon vegetable oil
2 1/2 cups dashi stock
3 tablespoons miso
1 green garnish (chopped green onions or radish sprouts)
Slice the onion lengthwise into 5 mm wide slices. Cut the bacon into 1 cm wide pieces. Heat some oil in a pan over medium heat, add the bacon and onion and stir fry, being careful not to let them burn. When the onion has turned transparent, add the dashi stock and bring to a boil. Turn off the heat once the pan comes to a boil. Dissolve the miso. Adjust the amount of miso to taste. Simmer for 1 minute, then turn off the heat again. Ladle into bowls, add some green garnish.
bacon recipe source: cookpad.japan
Tuesday, August 04, 2015
3639. BACON BANBANJI BURGERS
note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.
makes six burgers
Patty seasonings:
makes six burgers
Patty seasonings:
2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt
Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil
Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce
Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt
Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil
Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce
Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split
Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.
To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.
To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.
To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.
To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.
To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.
To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.
Toss salad vegetables with reserved dressing and set aside.
To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.
bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574
To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.
To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.
To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.
To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.
To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.
To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.
Toss salad vegetables with reserved dressing and set aside.
To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.
bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574
Wednesday, June 10, 2015
3584. BACON, MISO and CARROT PASTA
serves two
For the carrots:
For the carrots:
2 medium
carrots
olive oil
salt and
black pepper
For the
pasta:
4 oz (115g)
thick cut bacon
1 large green
onion
2 tablespoons miso
paste, I use dark
4 cups cooked short pasta, such as fusilli, al
dente
salt and freshly ground black pepper
handful of
chopped parsley
4 tablespoons
grated parmesan
For the
carrots: Preheat oven to 350ºF /180ºC. Peel and
cut the carrots in small chunks. Scatter them in an oven tray, drizzle some
olive oil on top, season with salt and pepper and roast for about 20 minutes,
until tender but still crunchy.
For the
pasta: Cut the
bacon in small pieces and finely slice the green onion. Heat a
skillet with 2 inch sides over low heat, add the bacon and cook slowly until
most of the fat is rendered. If it’s still dry, add a few tablespoons olive
oil. Add ¾ of
chopped onion to the pan. Cook for a minute stirring once. Add miso
and stir to mix. Add about ¼ cup hot water and mix so that it makes a sauce.
Add the carrots and the cooked pasta. If it’s too dry add a couple more
tablespoons of hot water. Don’t cook it too much so the pasta remains al dente. Taste and add salt and black pepper to taste. Transfer to
the serving plate or plates. Sprinkle with chopped parsley, remaining green
onion and grated cheese. Drizzle with extra olive oil if you want.
bacon recipe source: Paulo Montenegro, Vintage Kitchen Notes (@VintageKitchen1), August 22, 2013
Wednesday, September 03, 2014
3404. ADZUKI BEANS with BACON, MISO and KALE
makes 2 entrees or 4 side dishes
1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes
Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.
1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes
Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.
Fry the bacon lardons until crispy.
Drain off all by 2 tablespoons of bacon grease,
and add the onion, garlic, and Serrano pepper. Sauté unless softened.
Add the cooked beans, and miso paste, being sure to distribute the paste
through the mixture. Stir for about one minute, and remove from the
heat.
Add the rice vinegar, salt, and ground pepper.
Remove the center tough vein of the kale leaves
and thinly slice the leaves horizontally. Stir the kale into the beans
so that the heat of the beans wilts the leaves.
Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.
bacon recipe source: , The Wimpy Vegetarian, March 2013
Saturday, August 30, 2014
3400. ROASTED SWEET SUMMER CORN with MISO BUTTER, BACON and ROASTED ONIONS
serves four
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, cut crosswise into 1- to 1/2-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping 1/4 cup roasted onions
1/2 cup ramen broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)
Make the miso butter: Combine with the miso with the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed.
Heat at 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Drain the bacon fat from the pan (reserve it for another use if you like) and return the pan to the stove.
Turn the heat to high and add the oil to the pan. When the oil smokes, add the corn to the pan. Saute, agitating the pan or stirring the corn with a spoon, until it turns bright yellow and just a few of the kernels start to brown, 3 to 4 minutes. (If the corn makes a popping noise like popcorn when it hits the pan, ease the heat back down to medium-high.)
Add the bacon and roasted onions to the pan and stir to combine. Add the broth, miso butter, a tiny pinch of salt, and 7 or 8 turns of black pepper. Glaze the corn with the butter and broth by tossing it in the pan or stirring until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the pan, just a minute or two.
Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm.
bacon recipe source: Momofuku, by David Chang and Peter Meehan (NY: Clarkson Potters/Publishers, 2009)
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, cut crosswise into 1- to 1/2-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping 1/4 cup roasted onions
1/2 cup ramen broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)
Make the miso butter: Combine with the miso with the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed.
Heat at 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Drain the bacon fat from the pan (reserve it for another use if you like) and return the pan to the stove.
Turn the heat to high and add the oil to the pan. When the oil smokes, add the corn to the pan. Saute, agitating the pan or stirring the corn with a spoon, until it turns bright yellow and just a few of the kernels start to brown, 3 to 4 minutes. (If the corn makes a popping noise like popcorn when it hits the pan, ease the heat back down to medium-high.)
Add the bacon and roasted onions to the pan and stir to combine. Add the broth, miso butter, a tiny pinch of salt, and 7 or 8 turns of black pepper. Glaze the corn with the butter and broth by tossing it in the pan or stirring until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the pan, just a minute or two.
Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm.
bacon recipe source: Momofuku, by David Chang and Peter Meehan (NY: Clarkson Potters/Publishers, 2009)
Monday, June 24, 2013
2968. EGGPLANT with BACON MISO
makes four servings
1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced
Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.
1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced
Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.
Cut eggplants in half lengthwise.
Using the tip of a paring knife, score cut
sides in a crosshatch pattern. Brush
cut sides with 2 tablespoons oil, dividing evenly,
then spread scant 1 tablespoon bacon-miso
mixture over each half. Place on an oiled
rimmed baking sheet.
Roast eggplant until tender and lightly
browned, 20-25 minutes. Top with scallions.
bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013
Monday, January 07, 2013
2800. BRUSSELS SPROUTS with BACON and MISO-MUSTARD
serves four
For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese
For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso
Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.
Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.
Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.
Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.
Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.
To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.
Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012
For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese
For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso
Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.
Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.
Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.
Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.
Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.
To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.
Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012
Sunday, July 29, 2012
2638. CORN SHOOTS with BACON and WHITE MISO BUTTER
serves 2-3 as a side
1 tablespoon white miso paste
1 tablespoon unsalted butter, softened
4 slices bacon, chopped vertically into thin batons
1 jalapeno, chopped fine (seeds and ribs removed if you
don’t like spicy)
2 green onions (white and green parts), sliced thin
1 clove garlic, peeled and chopped fine
2 cups corn shoots, roughly chopped
Kosher salt and freshly ground pepper.
In a small bowl, combine the white miso paste and the butter
until well blended. Set aside. Add the chopped bacon to a medium, heavy saute
pan. Cook over medium heat until the bacon is crispy and has rendered most of
its fat. Turn the heat up to medium-high. Add the chopped jalapeno, and cook
and stir for 1-2 minutes, until the jalapeno pieces have just started to
soften. Add the green onion slices and the garlic, and cook and stir for 1-2
minutes more. Add the corn shoots, and cook and stir for 1 minute more. Add the
miso butter and a grinding of black pepper, and toss to coat. Taste and correct
for salt. Serve immediately.
bacon recipe courtesy of: Megan, Brooklyn Farmhouse, April 21, 2009
Sunday, March 11, 2012
2498. ESCAROLE and BACON SALAD with APPLE CIDER-MISO VINAIGRETTE
makes six servings
1 escarole washed
6 large poached eggs
6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
1 green apple sliced and tossed with lemon
Apple-cider miso vinaigrette
1 tablespoon Dijon mustard
1 tablespoon kome miso (red)
3 tablespoons apple cider vinegar
1 tablespoon apple cider syrup
5 tablespoons grape seed oil
black pepper
Saute bacon until crispy and set aside. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.
bacon recipe courtesy of: Try Miso!, U.S. Soybean Export Council, St. Louis (World Headquarters), Missouri
1 escarole washed
6 large poached eggs
6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
1 green apple sliced and tossed with lemon
Apple-cider miso vinaigrette
1 tablespoon Dijon mustard
1 tablespoon kome miso (red)
3 tablespoons apple cider vinegar
1 tablespoon apple cider syrup
5 tablespoons grape seed oil
black pepper
Saute bacon until crispy and set aside. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.
bacon recipe courtesy of: Try Miso!, U.S. Soybean Export Council, St. Louis (World Headquarters), Missouri
Wednesday, January 25, 2012
2452. MISO-GLAZED BACON and ASPARAGUS
yields 4 to 6 servings
1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
pinch lemon zest
1 tablespoon sugar
bamboo toothpicks, soaked in water
Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
Preheat grill to medium heat.
In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.
bacon recipe courtesy of: Tyler Florence, "Ultimate Teriyaki Chicken," Tyler's Ultimate, Food Network
1 bunch asparagus
7 strips smoked bacon, cut in 1/2
1/4 cup Shiro miso paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
pinch lemon zest
1 tablespoon sugar
bamboo toothpicks, soaked in water
Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
Preheat grill to medium heat.
In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.
bacon recipe courtesy of: Tyler Florence, "Ultimate Teriyaki Chicken," Tyler's Ultimate, Food Network
Friday, October 22, 2010
1993. CARROT, BACON and MISO SOUP
makes 4 servings
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso or equal parts red and white miso
1 to 2 tablespoons chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender.
Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
bacon recipe courtesy of: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara. HP Trade, 2007 | The Washington Post, January 30, 2008
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso or equal parts red and white miso
1 to 2 tablespoons chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender.
Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
bacon recipe courtesy of: Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara. HP Trade, 2007 | The Washington Post, January 30, 2008
Sunday, February 15, 2009
1378. CORN with BACON and MISO BUTTER
serves four to six
1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
1 tablespoon unsalted butter, softened
1 tablespoon white miso (fermented soy bean paste)
1 small onion, halved lengthwise and thinly sliced crosswise
10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)
Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet. While bacon cooks, stir together butter and miso in a small bowl. Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderatley high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions.
courtesy of: David Chang, Momofuku, 163 First Avenue, New York, New York 10003 | Gourmet, October 2006
1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
1 tablespoon unsalted butter, softened
1 tablespoon white miso (fermented soy bean paste)
1 small onion, halved lengthwise and thinly sliced crosswise
10 ears corn, kernels cut from cobs (6 to 7 cups)
1/2 teaspoon black pepper
1/2 cup water
1/2 cup thinly sliced scallions (2 to 3)
Cut bacon crosswise into 1/8-inch strips. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving fat in skillet. While bacon cooks, stir together butter and miso in a small bowl. Cook onion in bacon fat over moderate heat, stirring, until golden, 5 to 8 minutes. Add corn and pepper and increase heat to moderatley high, then cook, stirring constantly, until some of kernels are pale golden, 3 to 4 minutes. Add water and butter mixture and cook, stirring, until corn is tender and coated with miso butter, about 4 minutes. Stir in bacon, 1/4 cup scallions, and salt and pepper to taste. Serve sprinkled with remaining 1/4 cup scallions.
courtesy of: David Chang, Momofuku, 163 First Avenue, New York, New York 10003 | Gourmet, October 2006
Saturday, July 26, 2008
1174. WARM MISO, MAPLE and BACON DRESSING with ASIAN SALAD GREENS
serves 1 as a lunch or dinner, 2 as a side
1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)
Wash and dry the salad greens. In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.
courtesy of: Dog Hill Kitchen
1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)
Wash and dry the salad greens. In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.
courtesy of: Dog Hill Kitchen
Saturday, April 19, 2008
1076. TILAPIA with RHUBARB, BACON and SCALLIONS
yields 4 servings
1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 cup fish stock
1 1/2 pounds tilapia (3 to 4 fillets)
2 teaspoons cornstarch
Freshly ground black pepper
1/2 cup peanut oil
2 ounces slab bacon, finely diced
1 tablespoon minced fresh ginger
1 cup rhubarb, in 1/2-inch dice
5 scallions, trimmed, in 1-inch slant-cut pieces
1 teaspoon toasted sesame oil
1 tablespoon minced chives.
Dissolve miso in soy sauce. Add fish sauce and stock. Set aside. Cut each fillet in half along seam, then slice each piece on the bias in strips 1 inch wide. Place in a bowl, dust with cornstarch and pepper and turn to coat.
Heat oil to very hot in a wok or skillet, add fish and stir-fry, turning gently, until just starting to brown, 3 to 4 minutes. Remove fish to a plate, draining well. Discard oil.
Lower heat to medium, add bacon and ginger and sauté until bacon starts to color. Add rhubarb and scallions. Stir-fry a couple of minutes, until rhubarb starts to soften.
Return fish to pan, add miso mixture and cook a minute or two, stirring gently, until ingredients are well mixed and sauce thickens. Add sesame oil, sprinkle with chives and serve.
courtesy of: "Dining and Wine," The New York Times, April 18, 2007
1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 cup fish stock
1 1/2 pounds tilapia (3 to 4 fillets)
2 teaspoons cornstarch
Freshly ground black pepper
1/2 cup peanut oil
2 ounces slab bacon, finely diced
1 tablespoon minced fresh ginger
1 cup rhubarb, in 1/2-inch dice
5 scallions, trimmed, in 1-inch slant-cut pieces
1 teaspoon toasted sesame oil
1 tablespoon minced chives.
Dissolve miso in soy sauce. Add fish sauce and stock. Set aside. Cut each fillet in half along seam, then slice each piece on the bias in strips 1 inch wide. Place in a bowl, dust with cornstarch and pepper and turn to coat.
Heat oil to very hot in a wok or skillet, add fish and stir-fry, turning gently, until just starting to brown, 3 to 4 minutes. Remove fish to a plate, draining well. Discard oil.
Lower heat to medium, add bacon and ginger and sauté until bacon starts to color. Add rhubarb and scallions. Stir-fry a couple of minutes, until rhubarb starts to soften.
Return fish to pan, add miso mixture and cook a minute or two, stirring gently, until ingredients are well mixed and sauce thickens. Add sesame oil, sprinkle with chives and serve.
courtesy of: "Dining and Wine," The New York Times, April 18, 2007
Thursday, April 03, 2008
1060. CARROT, BACON and MISO SOUP
makes 4 servings
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007
Monday, September 25, 2006
504. MISO SOUP with BACON and VEGETABLES
makes one serving
20 grams potatoes (half of a medium-size potato)
20 grams carrots (1/10th of a medium-size carrot)
20 grams onion (1/10th of a medium-size onion)
10 grams garden peas
half a rasher of bacon
50ml milk
7 grams miso (half of one tablespoonful)
150ml water
soup stock (half a cube).
Peel the potato and carrot, and cut them into fan-shaped pieces 5mm thick. Slice the onion. Pour boiling water over the bacon and cut it into 1cm-long pieces. String the garden peas. Mix the soup stock cube, bacon, potato, carrot, onion and water, and bring them to the boil. When they are cooked, add the garden peas and milk. Add miso by dissolving it in the soup. When the soup starts to the boil, turn off the heat.
courtesy of: Miyasaka Brewery, Kamisuwa, Nagana, Japan
20 grams potatoes (half of a medium-size potato)
20 grams carrots (1/10th of a medium-size carrot)
20 grams onion (1/10th of a medium-size onion)
10 grams garden peas
half a rasher of bacon
50ml milk
7 grams miso (half of one tablespoonful)
150ml water
soup stock (half a cube).
Peel the potato and carrot, and cut them into fan-shaped pieces 5mm thick. Slice the onion. Pour boiling water over the bacon and cut it into 1cm-long pieces. String the garden peas. Mix the soup stock cube, bacon, potato, carrot, onion and water, and bring them to the boil. When they are cooked, add the garden peas and milk. Add miso by dissolving it in the soup. When the soup starts to the boil, turn off the heat.
courtesy of: Miyasaka Brewery, Kamisuwa, Nagana, Japan
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