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[Full Metal Junkie]

Behold a hearty dish that is fairly easy to make and fairly hard to screw up: the miso ramen

Broth: ground pork and portobello mushrooms stir-fried with fresh green onions, fresh red thai chili peppers, and plenty of finely grated ginger + garlic. Then simmered in beef stock, with a couple of spoons each: white miso, red miso, chili miso.

Ramen bowl: rice noodles and blanched bean sprouts with a couple of ladles of the broth poured over top.

Garnish: soy sauce marinated egg, canned corn, fresh green onions.

 

[Jonny5]

Behold a hearty dish that is fairly easy to make and fairly hard to screw up: the miso ramen

Broth: ground pork and portobello mushrooms stir-fried with fresh green onions, fresh red thai chili peppers, and plenty of finely grated ginger + garlic. Then simmered in beef stock, with a couple of spoons each: white miso, red miso, chili miso.

Ramen bowl: rice noodles and blanched bean sprouts with a couple of ladles of the broth poured over top.

Garnish: soy sauce marinated egg, canned corn, fresh green onions.

Oh, this is a perfect moment to share an article I stumbled upon recently in the Guardian.

Great introduction to miso for those like me who don't know much about the different varieties.

Miso mystery: red, white or yellow – how does each paste change your dish? | Kitchen aide

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking

www.theguardian.com

 

[Northern Light]

Oh, this is a perfect moment to share an article I stumbled upon recently in the Guardian.

Great introduction to miso for those like me who don't know much about the different varieties.

Miso mystery: red, white or yellow – how does each paste change your dish? | Kitchen aide

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking

www.theguardian.com

This is a very straight forward mushroom pasta with miso recipe that I quite like. I tweaked it slightly, I like some zing in things, so I added 1 Thai chili dice, I also thought it needed a fresh element, and I used a bit of parsley and some finely diced scallion.

Creamy Miso and Mushroom Pasta | RICARDO

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

www.ricardocuisine.com

 

[artyboy123]

This is a very straight forward mushroom pasta with miso recipe that I quite like. I tweaked it slightly, I like some zing in things, so I added 1 Thai chili dice, I also thought it needed a fresh element, and I used a bit of parsley and some finely diced scallion.

Creamy Miso and Mushroom Pasta | RICARDO

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

www.ricardocuisine.com

I am going to make this over the long weekend!

 

[Bayer]

My husband and I don't tend to do much on Valentine's Day, but as people around me are getting older and sicker and I'm about to be investigated for the big C, I think we deserve a good meal.

I've got beets roasting in the oven, and I will slice them, lightly dress them with olive oil and probably white balsamic or champagne vinegar, and serve them with a burrata and lightly roasted pine nuts and lemon zest. The main course will be seared scallops with just a bit of white pepper on a cauliflower purée with mascarpone and nutmeg, and chives on top. And then even more cheese: gorgonzola dolce and roquefort with roasted walnuts and grapes.

Drinks will be a Krug Grande Cuvée champagne with the appetizer and main dish, and a Château La Tour Blanche Sauternes with the cheese. No actual dessert - the Sauternes will be sweet enough!

 

[just east of the creek]

May I recommend braised rabbit in your Le Cruset (or similar) (with a little mustard) for any upcoming slow and relaxing meal, especially in these colder days. Serve with your favorite winter vegetables (roasted and optionally mashed), Potatoes (same -baked or mashed with garlic) and sliced, baked apple. Pair it with your opening glass of champagne (to lower the blood pressure), then a nice glass of Ricard (for your digestion) and then serve with a nice white (Sancerre would be my preference but there would be other choices both red and white) and enjoy. Dessert I leave up to you. Cheers all!