Miso Hungry

If you’ve never had anything with miso in it, it’s an amazing, beautifully umami, easy to use miracle-food that’s chock full of all kinds of healthy stuff. Japanese have been making it for millennia. If the only way you’ve experienced it is as an accompaniment to some yummy sushi, then you’d do well to know that this odd looking paste can elevate just about anything you cook.

The ingredients that give the following recipe its name, miso and maple syrup, are strong characters, but they play well with each together. Their flavors are warm and satisfying, mellow and not immediately knowable at first, hovering in that space between sweet and savory. Coarse-crumbed and sturdy, easy to slice, easy to serve at both breakfast and to pick up and nibble in the afternoon. Good with butter and jam or with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.

Chef Tom – Foodz N’ Vidz

 

Chef Tom’s Cure for Boring Breakfasts

Breakfast does NOT have to be boring. Once you get familiar with how to prepare and assemble these breakfast bowls, with their interchangeable ingredients, you can get creative and switch out ingredients to your little tongue’s desire.

Go to Africa with eggplant and peanuts. Go to Mexico with guacamole and chilies. Go to Eastern Europe with Bulgarian feta or grated Kashkaval cheese, and some sautéed cabbage and caraway. Go to Asia with seasoned rice vinegar in the scrambled eggs, roasted bok choy, and a drizzle of sesame oil and Hoisin. 

Roxanne Tellier: What’s For Breakfast?

Ah – morning. A new day stretches before you like the silliest of putty. You are Captain Invincible – today, you will lose that last ten pounds, quit all of your vices, and possibly cure the common cold. Fresh from sleep, rested, and ready to greet the world, you throw back the duvet, and leap from your warm and fragrant nest, humming a cheery tune. Yes? Or maybe no.