Miso shiru, or miso soup, is a staple of Japanese cuisine. The soup is touted for its health benefits, much the same way chicken soup or matzoh ball soup is here in the West. The health benefits come from the active cultures contained in the miso – which is why you should look for unpasteurized miso, and avoid allowing the miso to boil.
Miso soup can be served for breakfast, lunch, or dinner, and usually …
Not every great recipe requires seven steps and several stopwatches. Cheese grits are one such example.
Grits are crushed kernels of dried corn. The dried kernels are crushed between millstones and the resulting fragments are sorted according to density. The dense shards are grits, and the lighter shards are cornmeal. Polenta is an even finer grind of yellow corn, with all the particles of flour later removed. These stone-ground grits can be made from either white corn or yellow corn, with little difference in taste between the respective varieties.
Stone-grounds grits are coarser than …
Every few days, it dawns on me that I haven’t exactly been eating my greens. I don’t have any particular aversion to vegetables – especially the orange ones (see my pumpkin and sweet potato posts!). But for whatever reason, green vegetables often get overlooked. Whenever I realize my oversight, …