This week's obsession is Miso Butter. I know, how 2011 of me. David Chang, Momofufu, umami, <yawn>.
But there's a reason for the popularity of miso. It's a game changer. It's the one thing that uplifts everything it touches to a level of elegance unattainable with any other ingredient.
If you like mushrooms, think about how much better anything (except maybe strawberry ice cream) tastes with 'shrooms.
Parmesan? Think of the depth good parm gives to marinara.
I've written about my desire to pull out my French roots and plant a new culinary garden with different tools. I'm going Asian. Instead of finishing a dish with white wine and butter, I'm using miso butter (I like it strong, 1:1 with a shot of red wine vinegar). The flavors that emerge are fabulous.
Miso, with it's generous heap of Umami (usually defined as 'savouriness,' one of the five tastes), adds depth and umph to anything unsweet it touches. Miso soup is a great example. A perfect soup with earthy, balanced flavors.
But, when you put it on a steak, it's amazing. Imagine the essence of shitaki mushrooms -- without the under-flavor of peat -- sliding across your tongue, accompanied by the blood and juices of rare, red meat.
Sumptuous I say, absolutely sumptuous.
Miso Butter
(adapted from a recipe by David Chang)
2:1 soft butter : miso
Red wine (or sherry) vinegar TT
ie: 1 stick butter, 1/4 cup miso paste, 1 Tbsp vinegar
Combine in a mixer and mix thoroughly. Refrigerate.
The stuff keeps forever.
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On a personal note, the Manfriend and I are no more. I wish him luck, love and happiness as he follows his heart, his bliss.
XOXO
Nancy
What I need is a little perspective.
