I wanted to begin this with some clever Captain Hook reference, but I just wasn't feeling as inspired as one would have liked.
This is actually a combination of two or three other recipes. I took what I liked, discarded what sounded boring. And here we go!
3/4 cup white miso
3 tbsp sugar
1/3 cup mirin
3 tbsp unseasoned rice vinegar
1 1/2 tsp grated ginger
2 tsp sesame oil
2 lbs cod fillets or fillet pieces
Combine all ingredients (except the cod) in a small saucepan. Whisk together on medium heat until well blended and sugar dissolves. Remove from heat, allow to cool. Refridgerate for a couple hours to make sure it's cold, then add the cod. Marinate for 24 to 48 hours.
Scrape excess marinade from the cod fillets, and arrange on a greased, foil-lined baking sheet. Broil six inches from heat for 7-10 minutes until browned.
I served this with sugar snap peas and udon noodles tossed with no more than a teaspoon of sesame oil. I encourage you to be creative.
Enjoy!
- Sway
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Sunday, October 11, 2009
Sunday, September 20, 2009
Kielbasa Potato Soup
I have decided that weekends are the perfect time for sharing recipes with the world. I have more time to experiment on the weekend.
This soup is actually one my mother makes with some frequency. I picked up a few pounds of kielbasa from the store the other day, and decided to devote half of it to this soup. It keeps well, and like most soups and stews the flavor improves after it's had a day or two to sit. I'm taking my mother's recipe and tweaking it a wee bit. Let us begin!
Start with 1 - 2 large onions. Dice, and saute in butter until translucent along with 1 clove of garlic (minced). Set aside.
Peel and cube 6 - 8 potatoes. Boil until tender, then drain.
Fill a soup pot 1/3 of the way with water (use more or less water depending on the consistency you want for the soup). Add vegetable bullion for extra flavor if you like, but it's not necessary. Combine potatoes and onion in pot. Bring to a boil, then turn down to simmer. Add salt, pepper, rosemary, and a pinch of sage. Be sure to crush the rosemary between your palms before adding it.
Dice up the kielbasa and add it to the pot. Let everything simmer together for a while until the flavors combine. And that's it!
Baw się dobrze!
- Sway
This soup is actually one my mother makes with some frequency. I picked up a few pounds of kielbasa from the store the other day, and decided to devote half of it to this soup. It keeps well, and like most soups and stews the flavor improves after it's had a day or two to sit. I'm taking my mother's recipe and tweaking it a wee bit. Let us begin!
Start with 1 - 2 large onions. Dice, and saute in butter until translucent along with 1 clove of garlic (minced). Set aside.
Peel and cube 6 - 8 potatoes. Boil until tender, then drain.
Fill a soup pot 1/3 of the way with water (use more or less water depending on the consistency you want for the soup). Add vegetable bullion for extra flavor if you like, but it's not necessary. Combine potatoes and onion in pot. Bring to a boil, then turn down to simmer. Add salt, pepper, rosemary, and a pinch of sage. Be sure to crush the rosemary between your palms before adding it.
Dice up the kielbasa and add it to the pot. Let everything simmer together for a while until the flavors combine. And that's it!
Baw się dobrze!
- Sway
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