Miso Soup

Now that I have made miso soup at home, I might not order it again in a restaurant. It is very easy to make, delicious, healthy, and adaptable to being prepared in different ways. This is how I made Miso Soup I using barley miso:

Ingredients:

3 cups water
1/4 cup shiitake mushrooms (if using dried shiitake mushrooms, see step 1 of directions below)
1/4 thinly sliced green onions
2 - 1/4 inch slices of tofu (from short end), cut into 1/4 inch cubes
1 teaspoon hon-dashi (bonito fish soup stock) granules
2 teaspoons sesame oil
3 Tablespoons Miso Master Organic Country Barley Miso paste (sold in refrigerator section)
additional 1/3 cup water

( Note: miso paste is sold in the refrigerator section.)

Directions:

Step 1: Dried shiitake mushrooms take approximately 25 minutes to rehydrate This must be done before starting the soup, which then comes together very quickly. To do this you rinse the dried mushrooms, then boil for 3 minutes in a small pot, remove from heat and then let stand, covered, for 20 minutes. Finally, rinse again. They are now ready to be thinly sliced and added to the soup below.

Soup: Bring 3 cups water to boil in medium sized saucepan. Add sliced shiitake mushrooms, green onions and tofu; boil for 2 minutes. Add hon-dashi and sesame oil, stir and remove from heat.

In a 1 cup microwavable pyrex measuring cup, heat the additional 1/3 cup water briefly on High, until it feels warm to the touch, about 10-15 seconds. Remove from the microwave, and to it add 2-3 tablespoons of the cooked soup (broth only), stir. To this measuring cup of warm soup/water mixture, add the 3 tablespoons of miso paste, stirring until fully dissolved (Note -- it is important not to boil the miso (due to the enzymes and beneficial bacteria), that is why you add it to the warm liquid before adding it to the hotter soup.) Finally, add the miso mixture in the pyrex cup to the rest of the soup in the pot and stir well. It is now ready to serve.

(serves 4)

Andrew's Birthday Cake

Andrew's birthday cake this year (#12) was requested to be a traditional yellow cake filled and frosted with chocolate buttercream frosting (recipe posted on May 5, 2010):

Cameron's Birthday Cake

Cameron's birthday cake this year (#20) was inspired by a cake he likes from a local bakery, Cakes by Happy Eatery, a Genoise cake filled with Bavarian cream and topped with fresh fruit. This is my version, topped with strawberries, kiwi and raspberries and strawberry glaze:

First Apple Pie of the Season

Made with macintosh and red delicious apples because that's what I had, besides honeycrisp and macoun -- which are both just too good to eat!

Home Grown Tomatoes

It's been a good year despite the extended hot temperatures and efforts of one clever and resourceful chipmunk that climbs up our story high deck stairs to eat some of the smaller tomatoes. In between the tomato plants I have successfully been able to grow some basil transplanted from smaller single stems which were leftover from plants purchased at the grocery store. They are now big, full plants. It takes leaves from at least one whole basil plant to make pesto.

Melitzanosalata

Ingredients:

3 medium eggplants (firm and heavy for size)
1 green bell pepper
1/2 cup olive oil
3-4 Tbsp. red wine vinegar
2 cloves garlic, crushed
freshly ground sea salt and black pepper, to taste
1/2 cup fresh flat-leaf parsley, chopped

Serve with whole wheat pita bread

Directions:

Pierce the eggplants a few times with a fork. Cook over a hot gas or charcoal grill (a few mesquite chips can be added to the grill for a smokier flavor) until the eggplant is tender, turning every few minutes (approximately 20 minutes total cook time). At the same time, roast the green bell pepper over an upper rack on the grill (or under the broiler), turning every 2-3 minutes (approximate cook time 10 minutes total).

When the eggplant and green peppers are done cooking, remove their skins. Remove and discard the seeds from the eggplant. Chop and transfer to a medium bowl. Remove and discard the seeds from the roasted green pepper. Finely chop and transfer to the bowl with the eggplants. Stir with a wooden spoon to mix. Slowly add the olive oil and red wine vinegar, stirring to mix well. Add the garlic, sea salt, freshly ground pepper and parsley, stirring well to mix thoroughly. Chill and serve with whole wheat pitas (cut into wedges, if larger, or whole if mini). Can be made a day ahead.

(makes 6-8 servings, about 2 cups)

Chocolate Buttercream Frosting

Ingredients:

1-16 oz. package of confectioners sugar (less 6 Tbsp.)
6 Tbsp. Ghirardelli unsweetened cocoa
1/2 cup unsalted butter (1 stick), softened
1 tsp. vanilla extract
2-3 Tbsp. milk (may need to add a bit more, as necessary, for proper spreading consistency)
pinch kosher salt

Directions:

In a large mixing bowl, with whisk beater attached, beat butter. Then add remaining ingredients and continue beating until well blended, and the frosting is a good spreading consistency. Spread on cooled cakes and cupcakes. (makes enough for 24 cupcakes).