Foodie Fridays: Miso Dressing
I have always struggled with my weight, and still, to this day question my appearance.
My relationship with food (yes we all have a relationship with food), changed when I started to cook. For me, understanding the fundamentals of cooking, learning where food comes from and how it supplies nutritional value to our bodies, changed my life.
When I was looking for a job a couple years ago I needed to find something to fill my time between endless job interviews. So, I would watch Food Network shows and try to replicate the recipes. At first, I was a mess, but I stayed with it until I became comfortable.
Four years later, and I have a much greater respect for food. Thus, Foodie Fridays was born. I wanted to dedicate a portion of the blog every week to the celebration of food. Each Friday, I will post about a certain kind of food – it’s qualities, etc. (more of an educational approach) or about a cooking technique, or about a familiar recipe I love or about recipes that I am trying for the first time. I will also probably will have to thrown in gift ideas and quick party foods because I love entertaining!
I hope you enjoy!
Today’s Foodie Friday……Miso.
What is Miso you ask? I was reading an article in Bon Appetite (Jan 2011 edition) over my Holiday travels and stumbled on this article portraying miso. I’ve never understood what miso really was or even its function, but this article was genius. So, I thought I would share what I learned about this soy based protein with you.
Miso is a fermented paste that is typically made from soybeans. Miso may also be fermented from rice or barley. When translated, means savoriness. This is a great way to get protein if you are a vegetarian or if you just need a break from red meat.
You can find miso at Whole Foods or any Asian market. Miso typically comes in three types:
~ mild taste ~ medium taste ~ intense taste
The best thing about miso: it’s a paste, so miso can be added to anything! Glazes on pork or salmon, aioli’s, sweet sauces for pies or cobblers….the options are endless.
Today, I wanted to share a quick recipe from the article: Miso-Ginger Dressing.
1 tablespoon unseasoned rice vinegar
1 tablespoon of white miso
2 teaspoons grated peeled fresh ginger
1 garlic glove minced
1/2 teaspoon sugar
pinch of ground white pepper
3 tablespoons of vegetable oil
1 5 oz. bag of mixed greens
1/2 English cucumber halved, and thinly sliced
1 large carrot, peeled, coarsely grated
1 large green onion, sliced on a diagonal
Combine first 6 ingredients in small bowl. Slowly whisk in oil. Combine mixed greens, cucumber, carrot, and onion in large bowl. Toss with dressing to coat and serve.
**The dressing is also great dip for shrimp or chicken.