Miso Butter Onions

 

If you still haven't decided what your making for NYE, these miso butter onions are umami perfect!  And this is the simplest Ottolenghi recipe I’ve ever come across.  Start by preheating your oven to 500.

Trimming the onions can be a little tricky, slice four of them in half from stem to stem then remove the outer layer or two being careful to leave the stem ends intact…they’ll what holds the onions together throughout.

Melt a half a stick of butter in a small sauce pan, then transfer to a bowl and whisk together with three to four tablespoons of miso paste and two cups of warm water. Pour the mixture into a large baking dish, arrange the onions in the dish cut side down, cover tightly with aluminum foil, and bake for 35 minutes.

Remove the foil, carefully turn the onions over and baste well with the liquid in the bottom of the pan.  Bake for another 45 minutes basting occasionally.  You’ll know they’re done when they’re brown on top, and pierce easily with a knife.  Serve them along with every drop of the reduced sauce.

Cauliflower with Almonds, Raisins, and Capers

As long as we’re breaking with all kinds of holiday traditions this year, why not change up your holiday meal with a new veggie dish?  And, you’ll be making this crowd pleaser long after the bells have stopped jingling.  I adapted this recipe from Gramercy Tavern chef, Michael Anthony.

Cut up a head of cauliflower into small florets then toss with some olive, salt, and pepper and roast in a 400 degree oven for 40 minutes.  You could also steam or boil if you prefer, or don’t have the oven space…but roasting is best.

Melt a tablespoon of butter in a large frying pan, add three tablespoons of breadcrumbs, and toast until golden brown, flipping often.  Set the breadcrumbs aside in a large bowl. 

Add a little bit of olive oil to the hot pan and do the same with a few tablespoons of slivered or chopped almonds.  Once toasted, scrape them into the bowl with the breadcrumbs.

In a small soup pot over low heat, add a couple of tablespoons each of wine vinegar and water, and two tablespoons of raisins.  Simmer for 5 minutes, drain, and add to the other ingredients along with a tablespoon of drained capers, a teaspoon each of finely chopped parsley, scallion greens, and, if you like, some tarragon.

You could do all of the above hours before serving and leave the bowl at room temperature until serving.  When you’re ready to eat, slide in the hot cauliflower, toss well, and salt and pepper to taste.

Happy Merry! 

Korean Ketchup

Condiments rule, especially when you’re in a rush to get dinner on the table.  This three-ingredient sauce comes together in a minute and provides a tangy umami burst to all things fried, grilled meats, roast veggies, eggs, tofu, and of course, burgers.

BTW, not sure why it’s called Korean Ketchup other than the fact that I read about in a cookbook called, Korean Home Cooking by a NYC chef with Vermont ties, Sohui Kim.

In a small bowl stir together a quarter cup of ketchup with a tablespoon of Worcestershire sauce and Sriracha to taste.  That’s it.  And I’m betting that after you taste it, you’ll want to make a double or triple batch…it keeps in the fridge for ages.

Everything Tuna Melt

 

I didn’t think it would be possible, but tuna melts just got better!  And all I did differently was use a freshly baked everything bagel from the Sweet Spot instead of bread.

While the bagel halves are toasting, combine a can of drained tuna fish with a finely chopped scallion, a tablespoon of relish, banana peppers, or capers, and any of the everything bits that may have fallen off the bagels. 

Stir in some mayo then salt and pepper to taste.  Spread the tuna evenly on the toasted bagel halves, then cover each with some thinly sliced or shredded Vermont cheddar.  Put back in the toaster and get ready, because in about four minutes you’ll be savoring one of the best stick-season treats ever.

Just another reminder of how lucky are we to be living alongside so many passionate food producers.