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Miso Broiled Vegetables Including a Giant Puffball!
Oh, la LA! Mr. Ferdzy has the knack. Heres his latest - an enormous puffball, over a foot in diameter. Completely clean, fresh and edible too, which is rare at this size. It was found in the woods at the back of our property. Perspective makes it look smaller than it really was - in reality, the ends of the puffball protruded beyond the ruler on both sides.
So what to do with this fabulous find? The first thing we did was divide it up and give some away, as there was no way we could eat the whole thing. We kept one quarter of it, and then I thought to weigh it. The quarter weighed 750 grams so the whole thing must have been around 3 kilos! WOW!
So, what to do with it? We broiled a bit of it with other vegetables and smeared them with a miso paste. Some may go into spaghetti sauce. The guy who was here finishing the floor, and who had already expressed an interest in foraged foods, got a chunk of it too. He recommends garlic and butter, or cooking it with a little red wine, or even with a little mustard and maple syrup. Interesting ideas!
Anyway, the miso paste:
Makes enough for 8 to 16 large vegetables slices (1/3 cup)
5 minutes to make the paste; 15 to 20 minutes to broil the veg
Make the Miso Paste:
2 tablespoons miso
1 tablespoon finely grated fresh ginger
2 large cloves garlic, peeled and grated
1 tablespoon sugar
2 tablespoons apple cider vinegar
Put all the ingredients into a small bowl, and mix well, until the miso in particular is thoroughly blended. It will still be a little lumpy, but thats fine.
Broil the Vegetables:
zucchini, eggplant, mushrooms, squash, or peppers
mild vegetable oil
Wash the vegetables (not the mushrooms) and trim and slice them as appropriate into slices about 1 cm thick. Preheat the broiler.
Brush the vegetable slices with the vegetable oil on both sides, and lay them on a shallow baking tray. Broil for 4 to 7 minutes per side, until slightly browned and bubbly,
Brush the vegetables with the miso paste, and return them to the oven for another 4 minutes or so, until the miso paste is bubbly and slightly crisped in spots.
Last year at this time I made Vegetable Pie with Cornbread Topping, and CLT sandwiches.
Miso Broiled Vegetables Including a Giant Puffball!
Tuesday, February 18, 2014
Oh, la LA! Mr. Ferdzy has the knack. Heres his latest - an enormous puffball, over a foot in diameter. Completely clean, fresh and edible too, which is rare at this size. It was found in the woods at the back of our property. Perspective makes it look smaller than it really was - in reality, the ends of the puffball protruded beyond the ruler on both sides.
So what to do with this fabulous find? The first thing we did was divide it up and give some away, as there was no way we could eat the whole thing. We kept one quarter of it, and then I thought to weigh it. The quarter weighed 750 grams so the whole thing must have been around 3 kilos! WOW!
So, what to do with it? We broiled a bit of it with other vegetables and smeared them with a miso paste. Some may go into spaghetti sauce. The guy who was here finishing the floor, and who had already expressed an interest in foraged foods, got a chunk of it too. He recommends garlic and butter, or cooking it with a little red wine, or even with a little mustard and maple syrup. Interesting ideas!
Anyway, the miso paste:
Makes enough for 8 to 16 large vegetables slices (1/3 cup)
5 minutes to make the paste; 15 to 20 minutes to broil the veg
Make the Miso Paste:
2 tablespoons miso
1 tablespoon finely grated fresh ginger
2 large cloves garlic, peeled and grated
1 tablespoon sugar
2 tablespoons apple cider vinegar
Put all the ingredients into a small bowl, and mix well, until the miso in particular is thoroughly blended. It will still be a little lumpy, but thats fine.
Broil the Vegetables:
zucchini, eggplant, mushrooms, squash, or peppers
mild vegetable oil
Wash the vegetables (not the mushrooms) and trim and slice them as appropriate into slices about 1 cm thick. Preheat the broiler.
Brush the vegetable slices with the vegetable oil on both sides, and lay them on a shallow baking tray. Broil for 4 to 7 minutes per side, until slightly browned and bubbly,
Brush the vegetables with the miso paste, and return them to the oven for another 4 minutes or so, until the miso paste is bubbly and slightly crisped in spots.
Last year at this time I made Vegetable Pie with Cornbread Topping, and CLT sandwiches.
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