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

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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