Sunday, October 20, 2013

Miso Dressing

I think I have found a new favorite dressing!  It was super tasty, and totally worth the work of chopping an onion;).  I made this batch and after using it on tonight's salad, I am confident that we have enough for at least 3 more big salads.  For out main meal, we had the fusilli with green beans pasta that we have had a record 3 times since the blog started.  (Shocking I know:)  It is our go to recipe for green beans.  Since I wanted a new recipe, I found a dressing.  It will be a regular in the dressing rotation.  The only ingredient I need to get somewhere other than my grocery is the miso, but I get that at the health food store around the corner from the grocery, so it isn't a hassle.


Miso Dressing

1/3 Cup roughly diced vidalia onion
1 small garlic clove peeled and roughly chopped
1/4 Cup plus 1 tbsp white miso
2 Tbl toasted sesame oil
2 Tbl soy sauce
2 Tbl rice wine vinegar
2 Tbl mirin
2 Tbl water
1 large pinch coarse salt
3 grinds fresh black pepper
1/4 Cup vegetable oil

Put everything except the vegetable oil in a blender and blend until
smooth. While blender is running, slowly stream in oil. Season to taste
with additional salt and pepper if needed.










Fusilli With Green Beans, Pancetta, And Parmigiano

salt
1/2 Lb fusilli or other twisted pasta
4 Oz pancetta sliced 1/4 inch thick and cut into 1/2 -
1 large clove garlic smashed and peeled
1/2 Lb green beans trimmed and cut into 1-inch lengths
Freshly ground black pepper
2 Tbs. unsalted butter at room temperature
2 Oz finely grated Parmigiano-Reggiano (1 -cup)

Bring a medium pot of well-salted water to a boil. Cook the pasta until
just barely al dente, about 1 minute less than package timing. Reserve 1
cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and
set over medium-high heat. When the pancetta starts sizzling, add the
garlic and cook, stirring constantly, until starting to brown, 1 minute.
Reduce the heat to medium and continue to cook the pancetta until golden
but still chewy at the center (taste a piece if you're not sure), an
additional  2 to 3 minutes. If the pancetta has rendered a lot of its
fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they're
crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans
with salt and pepper. With the pan still over medium heat, add the pasta,
   1/2 cup of the pasta water, and the butter. Toss to combine. Add
another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and
season to taste with salt and pepper. If necessary, add a little more
pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top
and sprinkle with the remaining cheese.

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