We Are La Cocina: Recipes in Pursuit of the American Dream by Caleb Zigas & Leticia Landa

Author:Caleb Zigas & Leticia Landa
Language: eng
Format: mobi, azw3, epub
Tags: Non-Fiction, Cookbooks, Food & Drink, Food, Cooking, Illustrated, United States, Recipies
ISBN: 9781452172002
Publisher: Chronicle Books LLC
Published: 2019-06-03T14:00:00+00:00

MISO VINAIGRETTE

MAKES 2/3 CUP [160 ML]

1/4 cup [60 ml] extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (or other citrus)

2 tablespoons water

1 tablespoon miso of your choice

1 teaspoon shoyu

In a bowl, combine all the ingredients and whisk together until there are no lumps of miso. Use immediately or refrigerate for up to 3 days. Use as a dressing for crunchy fresh vegetables, greens, or roasted root vegetables or serve over baked chicken.

BI-RITE MARKET’S

STEAMED MANILA CLAMS WITH MISO

“I fell in love with Mariko’s miso the first time I tasted it. I always make sure I have a tub of it on hand, as it’s so versatile and easy to use. I use it for soups, braises, vinaigrettes, and marinades, as its flavor is so deep and dynamic. When someone makes a product like this, so cared for, you want to showcase the product itself. It’s a rare thing.

For this recipe, I wanted to create something that could become a staple in everyone’s repertoire. I also wanted to show just how easy it is to create super flavorful dishes using Aedan miso.”

—Jason Rose, head chef, Bi-Rite Family of Businesses

SERVES 2 AS AN APPETIZER OR LIGHT ENTRÉE

1 pound [455 g] manila clams

11/2 tablespoons sesame oil

6 garlic cloves, finely chopped

1 tablespoon finely chopped fresh ginger

1 cup [240 ml] sake

2 tablespoons [50 g] miso, preferably white

1 tablespoon butter

Juice of 1 lime

2 tablespoons thinly sliced green onions, white and light green parts only

2 tablespoons chopped cilantro

Grilled or toasted baguette (optional)

Soak the clams in cold water for 30 minutes. This will help to purge them of any remaining sand. Rinse well and discard any clams that are open.

In a wide, shallow saucepan set over medium heat, warm 1 tablespoon of the sesame oil. Add the garlic and ginger and sauté until fragrant, 1 to 2 minutes. Add the sake and the miso, whisking to combine. Bring the sauce to a simmer and cook until the liquid is reduced to 1/4 cup [60 ml], 4 to 5 minutes. Add the butter and whisk until it is melted. Add the clams, increase the heat to high, and cover with a tight-fitting lid. Cook until all the clams are open, about 5 minutes. Discard any clams that do not open.

Divide the clams and the sauce evenly between two bowls and top with a squeeze of lime juice, the remaining sesame oil, green onions, and cilantro. Serve with a grilled or toasted baguette for dipping.

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