This innocent looking container holds a magic ingredient that will take your food to the next level. What is it? Miso butter. Two ingredients - miso and butter - combine to make a perfect substance. So simple, but so good. You could just slap this on some toast and call it a day. But if you want to get a little more creative, I have a bunch of ideas for you.
First up - scallops seared in miso butter. That's it, it's that easy. I served these with my other miso obsession - miso creamed kale.
Next - broiled salmon topped with miso butter, served with miso butter glazed baby carrots and coconut-miso barley.
Moving away from seafood for a bit, I made this coconut chicken recipe and replaced the regular butter with miso butter. It made it so much better than the original, which I was already a fan of. I also used cherry preserves in the sauce because that's what I had, but apricot or peach would work better. I made a side salad with romaine, sliced radishes, blanched green beans, and a carrot-ginger dressing to go with it.
Lastly, we have a stir-fry made with miso butter. Fast, easy, and delicious. The salmon was broiled with a store-bought red miso and yuzu glaze. I'd say it wasn't any better than the salmon topped with the miso butter.
Best of all? All these meals are healthy and low-carb. Most of them are grain-free! What would you do with your miso butter?
So for the past few weeks I have pretty much been living off of fresh summer produce and cheese piled onto whole grain seed bread. It's pretty much all I want to eat. EVER. The French call these open-faced sandwiches "tartines". I like that, it makes them sound fancy (when really they are super simple).
The farmers' market has been bursting with huge, gorgeous heirloom tomatoes. This beautiful yellow, green, and red tomato made it onto pizza (which I will post about soon) AND some lovely tartines. I wanted to eat some of this super sweet and juicy tomato raw so I toasted some bread and topped it with creamy homemade ricotta, basil from my garden, slices of tomato, high quality EVOO, high quality sea salt, and fresh cracked pepper. Super simple and sooooooo delicious.
Next up I paired some fresh figs with more of that homemade ricotta, black pepper, and honey. Whether for lunch, dessert, or a snack - this tartine is awesome.
Lastly, I wanted to experiment with warm tartines and broiled tomatoes, so I placed sliced mozzarella and tomatoes on seedy whole grain bread, drizzled them with olive oil, and broiled them. Then I topped them with fresh basil, salt, and pepper - yum! Definitely very satisfying.
What are some of your favorite tartine ideas? Leave them in the comments!
I've stated before how obsessed I am with figs. I snatch them up whenever I see them at the store. Jasper does not share my love of these little jewels, which means more for me! Bwahahahaha! ...Okay I'm fine now, sorry about that.
Mostly I like to eat my figs with cheese - this makes me ridiculously happy. Coincidentally (or not), I also like to eat my cheese with fig jam. Anyway, one of the most popular pairings for figs is blue cheese, so I wanted to play around with that a bit.
I broiled the figs with blue cheese so that they were hot and melty, but I didn't stop there...
I topped them off with crispy prosciutto and honey.
It's okay if you drool a little, I understand.
Going in a sweeter direction - I also made some balsamic glazed figs with mascarpone.
Adapted from this recipe - I tossed the figs with a glaze made from balsamic vinegar, sugar, orange juice, and orange zest and broiled them. Then I served them on top of mascarpone whipped with cream and sugar.
The cream melting into the hot figs with the sweet and tangy glaze... yeah - this was pretty much heaven.