Miso Citrus Dipping Sauce

March 9th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons fresh ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar or plain rice vinegar
Juice of 1 lime
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Herbed Pot Stickers with Citrus Miso Dipping Sauce

August 10th, 2011 § 0 comments § permalink

Makes about 20 pot stickers

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)

Directions

In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.

Citrus Miso Dipping Sauce
Makes 1 cup

Ingredients

2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste

Directions

Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.

Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

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