Food, Photography and Bon Mots
He was orphaned during the Ethiopian Civil War of the 1970s. Adopted by a Swedish family, he grew up in Gothenburg, Sweden, where he credits his grandmother, Helga, for his love of cooking. Trained in the culinary arts in Sweden, Austria, France and Switzerland, he…
Every month Blue Cayenne features one post from our archive of more than 350 recipes. Here is a Tomato Galette With Honeyed Goat Cheese, Caramelized Shallots and Fresh Thyme recipe you won’t want to miss…again. Want to dive deeper into our recipe archive? Just click…
In the world of binges, a cookie binge isn’t such a bad thing.
So…here is another cookie recipe close on the heels of the oatmeal cookie recipe (here) posted a couple of weeks ago. That oatmeal cookie comes together with a mix of traditional ingredients. Today’s cookie makes use of an untraditional cookie ingredient: miso.
You’ve probably had miso before. It is a salty-sweet fermented soybean paste that flavors miso soup, glazes, salad dressings, marinades, and some desserts. Umami-rich miso is often used as an anchovy substitute for the anchovy-averse as well.
Chinese and Japanese cooks have been using miso in their cooking for thousands of years. Along the way, the preparation of miso has become an art form in Japan with some miso being given as long as 36 months to ferment. Miso in some form–often soup–is consumed at least once a day by most Japanese. That’s a lot of miso!
To make things complicated for those of us who are trying to build our miso skills, there are more than 1000 types of miso on the market–red, white, barley, rice, soybean and on and on. The possibilities are seemingly endless. As a rule of thumb, lighter-colored miso is milder and sweeter. Darker miso is more salty and pungent. If you are interested in giving miso a try, the good news is that miso can be stored in the refrigerator indefinitely while you perfect your miso-cooking game. Personally, I’m looking at an eggplant recipe with a miso glaze right now and I had a bowl of probiotic-rich miso soup for breakfast…and a miso cookie, of course. Life is good.
Here is the Miso Cookie Recipe.
This cookie recipe is adapted from one that appears in the New York Times here.
Want to diversify your homemade bread baking game? This Persian flat bread is just the ticket. It’s called Nan-e Barbari and it is delicious. This recipe is adapted from one that is regularly featured at The Hot Bread Kitchen in East Harlem in New York…
I gifted a few of these Rum-Raisin-Oatmeal Cookies to my neighbors. My neighbor confessed that her husband ate two of the cookies after breakfast as a “breakfast dessert.” No harm in that. Right? The cookies are oatmeal cookies, after all, and oatmeal is a respectable…
