Tuesday, September 22, 2015

Simple Cucumber and Tomato Salad

Perfect Pairing: Seeded cucumbers (spoon method)


If you are lucky enough to have a garden, or perhaps are just lucky to know someone with a garden who likes to share, you probably have a lot of cucumbers.  In honor of the last day of summer (waaaa!), here is a super simple cucumber salad.


I made this all summer long to serve with anything off the grill, or alongside of my favorite Tomato Pie.  I always use fresh dill, but will throw in fresh basil and mint if I have access to it.


Garden cucumbers often have a thick, sometimes bitter, skin and lots of seeds.  I like to peel the cucumber, slice it lengthwise and scrape out the seeds using a teaspoon.  If you are feeling motivated and have the time you can salt the cucumbers in a strainer for 30-45 minutes to drain off excess water before making the salad, but this is not necessary.


Soak up the last day of summer!

Monday, September 14, 2015

Grilled Sweet Miso Salmon

Perfect Pairing:  Foil


About a year ago I started noticing miso recipes all over the internets.  I knew I liked miso.  What is not to like about miso soup?  It is salty and savory and all sorts of umami.  My knowledge of miso pretty much ended there.  I made a special trip to Whole Foods to find miso.  I was too proud to ask where it was, so I had a great tour of the store.  I did not find it on the shelf with other Asian foods which is where I was SURE it was going to be.  I found random packets of miso soup mix.  I stood in front of those googling trying to figure out if that was, in fact, miso paste.  It was not.  During the search I saw something about the refrigerated section and headed there.  At my Whole Foods it was chilling with the tofu and cheese. 

So I found miso paste….. red miso, white miso, mellow white miso.  Eh?  I JUST WANT MISO PASTE.  I decided to go with white.  That seemed innocuous enough.  It was a big tub and I had no idea how I would ever make a dent in it.  Guess what folks?  I just bought my second large tub of miso paste.  This stuff is the NUTS!

The first thing I made with it was this simple Miso Coconut Chicken and Rice dish.  It was fabulous.  I started using it in salad dressings, and mixing it with a little cream cheese to spread on toast for breakfast.  I also combined miso with butter and sautéed fresh corn in it with a little lime juice.  This was based on a dish my brother told me he had at a local restaurant.  Amazing. 


One of my favorite uses has been in this Grilled Sweet Miso Salmon.  Miso is mixed with brown sugar, mustard and rice vinegar and then basted on grilled salmon.  I grilled the salmon on foil so it is easy cleanup and dinner is ready in minutes.  


I served it with these super simple grilled seasoned potatoes and brussels sprouts.


Embrace the miso!

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