drwendy
185 posts
I was craving tofu today. That’s right, I was craving tofu and this recipe sprang to mind. Quick and easy to prepare with a sweet, spicy, savory glaze that transforms bland bean curd into deliciousness on a plate.
Japanese cuisine has given us Miso, pronounced “mee-so.” This is fermented soybeans with other grains that creates a thick paste of undiluted umami. Umami is the je ne sais quoi that makes food just, taste yum, yum delicious. Cooking with miso is easy when you know which one to use.
This is a pescetarian twist on a San Francisco noodle dish. Today, I used shaoxing wine marinaded colossal shrimp and bucatini pasta or hollow spaghetti. This recipe perfectly blends the Asian flavors of oyster sauce and sesame seeds with the western flavors of olive oil and Parmigiano-Reggiano cheese.
Easy and quick to prepare this delicious creamy chowder is flavorful and hearty. It is ideal for a weeknight dinner. The versatility of this recipe allows you to make it with whatever root-cellar vegetables you have on hand, as well as aromatics like celery, leeks, garlic, fresh and dried herbs. This chowder recipe can be gluten and dairy free, see notes for instructions. You can use all shellfish, which is what I did, or just fish. What I love about this recipe is that you get to make your chowder based on personal taste and preferences.
