Miso Delight

Wednesday, April 09, 2008

M made a lovely eat-from-the-freezer dish last night.  We’ve been trying to finish everything up, as our Lancaster Farm Fresh one and a half shares will be starting soon! 

This is from the Moosewood Cooks at Home, which we find a useful book for quick eats and very adjustable recipes. 

Miso Sauce

1/3 cup medium to light miso (M used yellow)
1/3 to 1/2 cup water
2 TB rice vinegar
1 tsp fresh grated ginger

Mix miso and 1/3 cup water until smooth.  Add vinegar and ginger, mix well.  Add a little more water if needed to make a saucelike consistency.

None of that (except the water--you must not forget the water, Best Beloved) was local, but M steamed yummy things from the freezer including kale, green beans, red and green peppers, and corn.  I made a grain mix (lentils, brown and mixed rice, job’s tears), and the whole thing was very good.  The sauce is quite sharp, but with frozen veg, zing can add summer zest.

p.s.  this was our first experiment with the ginger that we had (as Mollie Katzen suggested) put in white wine and put in the fridge so it wouldn’t go off before we could get to it--roaring success!