Monday, April 03, 2006

Recipe Monday

I'm going to TRY, emphasisi on try to start a new tradition where I share a recipe every monday. I'm always looking for new recipes, so I'm sure I'm not the only one and figure the few of you that do read this, might want to try some new recipes. And if you have any you would like to share I'd love to add them to my collection.
On request of Emily I'm starting off with a Japanese recipe. This one is typically served at the beginning of a meal, or at least at my favorite Japanese place and at our home.

Miso Soup

1/2 tsp. Hon Doshi (a small pellet type ingredient to add a little fish flavor)
2 Tbls. Red Soy Bean Paste
3 Cups Water
Green onions, chopped
Tofu, chopped

Mix first three ingredient together in a pot and heat through (don't boil). Then add as much green onions and tofu.

Side notes if you like a strong fish flavor you add more Hon Doshi, I prefer mine more mild, also the Hon Doshi and Red Soy Bean Paste can be bought at Asian Markets

There you go really easy to make not much to it. The hardest part is going to a specialty store and getting half the ingredients. I hope you enjoy.

2 comments:

melnel said...

One of my favorite German Recipies is for a dessert called Rote Gruetze. It's really easy, and is the most amazing with icecream!

*two bags frozen mixed berries
*1 can red juice concentrate (can be any berry flavor, just red)
*1/2 cup plus 1 tablespoon cornstarch
*juice of half a lemon (optional)
*dash of cinnamon (optional)

Directions
1--mix up juice concentrate with only 4 cups water.
2--In large pan on stove mix berries and juice mix, bring to boil.
3--in separate bowl measure cornstarch into a small bowl and add a little cold water to make a smooth liquid.
4--Remove the pan with the hot fruit mixture from the heat, add the cornstarch mixture to the fruit in a thin stream, stirring constantly.
5--Return pan to a low heat, again stirring constantly, and bring back to a boil. Reduce heat and simmer for about one minute.
6--Add lemon juice and cinnamon to taste. Stir well to mix, and allow to cool.

The consistency should not be as firm as jello or as runny as custard, but just that perfect point between, like a thick sauce.

Can serve with any sort of milk or cream. My favorite is serving it over vanilla icecream. Yummm!
Transfer to a decorative bowl. Serve with a jug of cold milk or half-and-half for pouring on the gruetze. Rote Gruetze is meant to be quite tart, so please do not add any sugar; the milk makes it somewhat milder.

Emily said...

ooh!!! thanks! i'm so excited to try it :)

emily