Archive for June, 2012

The Microwave: Miso Soup

Miso is a fermented soybean paste that is a staple, along with soy sauce and tofu, in Japanese cuisine. It is salty in nature and thick like nut butter. It is made from soaked soybeans, grains, sea salt, spring water, and a fermentation starter called a koji, sort of a mold like used in making cheese.

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The Baker: French Walnut and Onion Bread

This has been oh such a favorite bread of mine for decades, as well as one of the first country breads I tackled. Containing walnuts and onions, it has a full developed flavor and aroma that is delightfully addictive. It is a recipe adapted from one by the late British food writer Jane Grigson in her wonderful book Good Things, published in the 1960s…

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