the recipe sharer

Archive: Sep 2016

Fig “carpaccio” with blue cheese, walnuts & white balsamic

I have always thought of figs as rather bland and pulpy until we planted our own tree several years ago and now walk out into the garden to pick over 15 per day through the season.
This is such a super and different way of eating them. Thanks to Matt Wilkinson.

Screen Shot 2016-09-06 at 3.17.58 PM

Serves 2, sharing

5 ripe figs, cut in half
2 oz blue cheese; I like to use a creamy gorgonzola.
10 walnuts, toasted and chopped
8 basil leaves, washed and torn
2 tbsp white balsamic vinegar (or if you can’t get it, regular balsamic vinegar)
2 tbsp good-quality olive oil
1 tbsp pepitas (pumpkin seeds), toasted
good pinch of salt flakes
a few turns of white pepper
2 slices bread, toasted on a char-grill

Take two sheets of baking paper, each about 12 inches long. On one sheet place the figs, flesh side down, then cover with the other piece of baking paper. Now gently smash the figs using your fingers until they are flat. Once smashed, take off the top layer of paper, leaving the figs on the bottom sheet.

Turn the bottom sheet of paper upside down on to a plate, then gently remove the paper. Now crumble the cheese over the figs, then scatter with the walnuts and basil.

Drizzle the vinegar and olive oil all over, then sprinkle with the pepitas, salt and pepper. Serve with toasted bread on the side.

Miso-marinated black cod

This is my most favorite way of eating fish in a Japanese restaurant and I recently discovered it was so much easier than I ever imagined to make at home!
Make sure you allow 3 days for this as you need to marinate it for this length of time. After that there’s precious little to do and the final result is so buttery and gorgeous!

screen-shot-2016-09-09-at-7-35-22-am

Serves 4

1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.

To cook the fish:
Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

** Instead of cooking the fish on the stove top, you can do this step on an outdoor grill or under the broiler in your oven.

Oven-roasted eggplant with caramelized miso

I often choose versions of this dish in Japanese restaurants and have wanted to make this for a long time. This recipe comes from the food blog “I’m a flood blog” and is delicious.

Screen Shot 2016-08-31 at 3.18.11 PM

serves 2-4
1 tbsp mirin
1 tbsp sake
2 tbsp shiro miso (white miso)
2 tbsp sugar
2 Japanese eggplants, cut in half lengthwise
1/2 tsp sesame oil (preferably toasted)
toasted sesame seeds
sliced green onions

Preheat the oven to 425°F.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, depending on eggplant size, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and turn them over.
Top the eggplants with all of the miso sauce and put them under the broiler until the sauce bubbles up and starts to caramelize, 1-2 minutes. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!