Des Recettes

Here are the two recipes I promised from last Sunday's dinner with Paul and Ron. First the Miso Vinaigrette. It is, of course, great as a salad dressing, but it is also super as a spread in a sandwich or spooned over raw or cooked vegetables. It is especially good with beets and with avocado. This recipe is from Gourmet (June 1994)

MISO VINAIGRETTE

2 tablespoons red miso (fermented bean paste)
2 teaspoons dijon mustard
1 tablespoon water
1 and 1/2 tablespoons fresh lemon juice
1/4 cup vegetable oil
1 teaspoon minced peeled fresh ginger
1 scallion, minced

In a bowl, mash together the miso and mustard and whisk in water and lemon juice. Add the oil in a stream, whisking vinaigrette until emulsified. Whisk in ginger and scallion. Makes about 1/2 cup. This keeps well in the fridge for up to 2 weeks.

SICHUAN CARROT SOUP (Adapted from Gourmet, April 1997)

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 pound carrots, cut into 1-inch pieces
3/4-inch piece fresh ginger, peeled and sliced thin
1/4 teaspoon dried hot red pepper flakes
3 cups vegetable broth
1 and 1/2 tablespoons soy sauce
1 and 1/2 tablespoons crunchy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup milk

In a large heavy saucepan, cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients, and in a blender, purée mixture in batches. Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve with freshly chopped cilantro. Makes about 6 cups.