Tags: recipes


Miso Soup

1.5L water
squeeze of lime juice
50mL fish sauce
spoonful of dulse

Heat to simmer

Ladle a bit of broth on top of 150g miso, let sit

slice 2 carrots
½ small daikon
3 mushrooms
1/8 onion
6 brussels sprouts, halved

250g tofu, chunks

Add to broth and simmer until delicately done

Add miso mixture to soup, stir and serve.

Tamal en Elote

Beat 4 eggs, add:
1 can kernel corn
1 can creamed corn
1½ cup cornmeal
1¼ cup buttermilk
some oil (on the order of ½ cup)
green chiles
garlic to taste
cheese, half in, half on top

Bake 325⁰F for 1 hour or so, covered

Capresish Salad

4oz chopped pepperoni, fake if you like
4oz shredded parmesan
1 head finely shredded lettuce
8 mushrooms, halved then sliced

4oz olive oil
2oz balsamic vinegar
2 oz shredded or powdered parmesan
4 teaspoons basil
1 teaspoon oregano
½ teaspoon salt
a dash of pepper

Asian Fusion Salad

2 teaspoons five spice powder
3 eggs
1/2 teaspoon salt
Scramble and cook, chop up the pieces

Chop a head of lettuce
1 cucumber, thinly sliced or coarsely chopped

Hydrate 1-2 tablespoons hijiki

Sautee 10 mushrooms, sliced thick, with 2 tablespoons oil, 1 teaspoon mirin

Add the hijiki, a dash of ume plum vinegar, a teaspoon of toasted sesame oil, 2 tablespoons flaked dulse

Toss and serve, preferably cold.