alder's pub cheese with potato bread chips

prep time:  tbd
cook time:  tbd
servings:  2 1/2 cups

ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped

steps:
1.  preheat the oven to 200 degrees.  place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible.  brush both sides of the bread with butter and sprinkle lightly with salt.  repeat with remaining bread slices.  spread flattened slices out on baking sheet.  bake until golden and crisp, about 4 hours.

2.  meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove.  bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes.  strain mixture through a fine-mesh sieve into a bowl.  use a rubber spatula to press on the solids and extract additional liquid.  whisk in mustard and miso.  cool to room temperature. 

3.  place a medium bowl in a freezer to chill.  meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar.  run until the mixture is fairly smooth, stop to scrape down the sides occasionally.

4.  scrape the mixture into a medium-sized pot.  cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes.  pour mixture into the chilled bowl and whisk to cool.  chill in the refrigerator until very cold, at least 4 hours.

5.  serve pub cheese in a bowl with the potato bread chips alongside.  garnish cheese with pistachio nuts.

- new your times, october 2013

black cod with miso

prep time:  tbd
cook time:  tbd
servings:  2


ingredients:
1 pound (2-3 fillets) black cod
1 tablespoon brown rice syrup
3 tablespoons nama shoyu
1/2 cup white miso paste
1 tablespoon olive oil

steps:
1.  mix the brown rice syrup, nama shoyu and white miso paste in a container (with lid) and set aside.  clean the fillets and pat them dry.  place the fish into the container, coat them with the marinade, cover and refrigerate overnight.

2.  preheat the oven to 400 degrees. remove the fish from the fridge and scrape off the marinade.  coat a grill pan with olive oil and set to high heat.  add the fish and cook until browned on each side, about 2 minutes. transfer the fillets to the oven and bake for about 10 minutes, until nice and flaky.

- goop, january 2012

lemon miso tahini dressing

prep time:  tbd
servings:  2

ingredients:
3 tablespoon sesame tahini
1 tablespoon lemon juice
2 tablespoons miso

steps:
1.  mix all ingredients together either by hand or in a blender.

- goop, january 2011

creamy winter greens

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/2 cup vegetable broth
1 red onion - finely chopped
1 cup unsweetened rice milk
1/4 cup cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
pinch of nutmeg
4 cups chopped kale

steps:
1.  heat broth in a large skillet over medium heat.  add onion and cook until softened, 5 - 7 minutes.  transfer to a blender, add rice milk, cashews, yeast onion powder, miso, nutmeg and blend until smooth.

2.  transfer onion mixture back to skillet and bring to a simmer of medium heat.  stir in kale and keep simmering tossing often until kale is just tender, about 5 minutes.

- good, january 2011