Skip to main content

Oven Fries with Miso Mayonnaise #KitchenMatrixCookingProject

By

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.

More Miso


Ingredients
slight adapted from Bittman because it was just "to mayo-y" according to my trio

Miso Mayo
  • 1/2 C mayonnaise
  • 1 T miso
  • 1 t soy sauce
  • 1/2 t sesame oil
Oven Fries
  • 4 to 5 organic potatoes, scrubbed
  • 1 T flour
  • olive oil
  • freshly ground salt
Procedure

Miso Mayo
Whisk everything together in a small mixing bowl until well-combined. Set aside.

Oven Fries
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into thick wedges, approximately 6 to 8 wedges per potato. Place the potatoes in a large mixing bowl. Add in the flour and shake the bowl to coat potatoes as evenly as possible. Turn the potatoes out onto the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until crisped on one side. Turn the potatoes over and return them to the oven for an additional 5 minutes.


Serve hot with miso mayo.
Labels:

Comments

  1. A Day in the Life on the FarmMarch 20, 2018 at 9:20 AM

    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
    Replies
    1. Camilla M. MannMarch 20, 2018 at 11:21 AM

      Sorry you didn't like it that much...happy you're up for the adventure. Thanks!

      Delete
  2. anne@simpleandsavoryMarch 22, 2018 at 6:54 AM

    I bet the miso tastes amazing in mayo!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more