Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make.
This week, I picked 'Miso+ 4 Ways' for the group. If you don't have the cookbook, Bittman's miso recipes are available online at the New York Times: here.
I had a tough time deciding because I was intrigued by the Miso Spice, Miso Butter, and - especially - the Miso Butterscotch! But I ran out of time this weekend, so those will be for another day. Stay tuned.
slight adapted from Bittman because it was just "to mayo-y" according to my trio
- 1/2 C mayonnaise
- 1 T miso
- 1 t soy sauce
- 1/2 t sesame oil
- 4 to 5 organic potatoes, scrubbed
- 1 T flour
- olive oil
- freshly ground salt
Whisk everything together in a small mixing bowl until well-combined. Set aside.
Well, I'm glad you chose the themes you did this month because I have never worked with miso before but I must admit I was not overly impressed. I could only find red miso so perhaps that is why.ReplyDelete
Sorry you didn't like it that much...happy you're up for the adventure. Thanks!Delete
I bet the miso tastes amazing in mayo!ReplyDelete