With just three ingredients, onions, butter and miso (+ water), you might wonder how this dish from Yotam Ottolenghi, can turn out so gorgeous and flavorful. Of course these three ingredients are among the most delectable in the world of cuisine. Serve the onions alongside grilled steak or chicken, or simply over a bowl of steaming rice.
The recipe calls for very small onions, or very large shallots. Both can be difficult to find. The best option I found was to use Maui onions which tend to be on the small side. I threw in a couple of red cipollini (Italian for small onions) that I had bought at Whole Foods.
The onions are sliced lengthwise with ends trimmed ever so slightly in order to keep the onion halves intact while baking.
My version of the recipe is vegan as I switched out the butter for Miyoko’s vegan butter. It works great in this dish and all baking recipes if you are looking for a lactose free substitute for regular unsalted butter.
Light miso paste is whisked together with the melted vegan butter and warm water. This simple mixture eventually turns into a luscious sauce that coats the onions and gives them a rich, savory flavor.
The first time I made this dish, I was surprised at how much liquid there was. It crossed my mind that this might not work out! But eventually, the pale liquid reduces to a thick, flavorful sauce.
Beautifully glazed onions ready to serve alongside your favorite dinner entree.
Special equipment needed: Heavy baking dish safe for 500 degree oven
Preheat oven to 500 degrees
Halve the onions lengthwise, discarding the papery skin as well as the layer beneath it if it's tough or dry. Trim the tops and a bit off the bottom (not too much, you want to ensure the onion halves stay held together at the base). Place onions halves, cut-side down slightly spaced apart, in a 9x13-inch baking dish or one that fits your onion halves.
In a medium bowl, whisk together the melted butter and miso paste. Whisk in the warm water. Pour mixture over the onions. Cover the pan tightly with heavy duty aluminum foil. Bake for 35 minutes. Remove foil and turn the onions over so they are cut-side up. Baste onions very well, then return to the oven, uncovered for another 40-45 minutes, basting every 10 minutes, until the onions are very soft and deeply browned on the tops. The sauce should be reduced to a gravy consistency.
Transfer onions to a platter, pouring the sauce over and around them before serving. Any leftovers can be refrigerated for up to 2 days. Reheat before serving.
A few years ago I tried my hand at making bagels. I experimented with several different recipes but none stood out enough to make again. They were often beautiful bagels and we ate them all but I found some to be generally too chewy. So I put bagel making aside until a few months ago when I took up the challenge again. Good bagels are in a class of their own but they are hard to come by in the Islands. Since there is nothing better than homemade bread which we make with considerable success, why not homemade bagels?
Making the dough is actually quite simple. Bagel dough is very stiff so a heavy duty stand mixer is a must for this recipe. After shaping the bagels, they go into the refrigerator to proof overnight then are boiled and baked the following day.
After testing different methods for boiling the bagels I found that the longer you boil them, the chewier they become once they have finished baking. Many recipes call for boiling bagels for a minute on each side. My preference is to boil bagels for 10-15 seconds per side. They puff up nicely and you’ll end up with bagels that have a perfectly soft yet chewy texture.
My “almost everything bagels” are generously coated on both sides with rehydrated dried minced onion, poppy seeds, sesame seeds and flaky Maldon salt. Rehydrating the onions in hot water for a half hour keeps the onions from burning when the bagels are baking.
Be generous with your toppings because inevitably, a few of the seeds will fall off when you slice the bagels.
Bagels are superb served with smoked salmon, ham and cheese, avocado, pimento cheese or just butter. According to bagel purists, toasting a bagel is verboten and that bagels should be eaten warm as they come out of the oven. They are best eaten the day they are made. So in my case, I freeze most of the bagels since there’s no way I can eat a dozen in a day. When I am ready to have one, I take it out of the freezer to defrost, slice, and toast my bagel. Then it’s ready for whatever toppings I want to add. Sometimes just a few pats of butter does the trick.
1½ teaspoons instant yeast (recommend SAF Red Instant Yeast, proofing is not necessary)
1 tablespoon granulated sugar
2 teaspoons fine sea salt
2 teaspoons diastatic malt powder (available from Amazon)
1½ cups (12 ounces) water
1 tablespoon barley malt syrup (available from Amazon or local health food stores)
1 tablespoon baking soda
egg white wash whisked until frothy
toppings of your choice
Preparation
Special equipment: Heavy duty stand mixer, kitchen scale, parchment paper, 2 large sheet pans, diastatic malt powder, barley malt syrup, wide flat slotted spoon, kitchen timer, small pastry brush (silicone works great)
Note: I use a half sheet pan and a quarter sheet pan to bake all 12 bagels at the same time on the center rack. If you use 2 large sheet pans, boil and bake 6 bagels at a time. Then continue with the second batch after the first 6 bagels have baked. It is a good idea to leave space between the bagels and not crowd them so they bake up nice and brown on all sides.
Whisk flour, yeast, sugar, salt, and barley malt powder in the bowl of a stand mixer. Pour in water. With mixer on low speed (#2 on my KitchenAid), mix until dough starts to come together, about 4-5 minutes. Use a spatula to scrape down the sides to ensure all of the flour gets mixed in well. Bagel dough is very stiff, however, if the dough seems too dry, add a teaspoon of water.
Increase the speed (#3 on my KitchenAid) and set a timer for 5 minutes and knead dough until it is cohesive and smooth. Remove dough and weigh it. Then divide it into 12 equal portions for small bagels, 10 for larger bagels. As you work, cover the dough pieces with plastic wrap or a clean kitchen towel to prevent drying. Working with 1 piece at a time, shape the dough into a smooth ball. Pinch the dough together on the bottom of the ball. Again, cover with plastic wrap to prevent drying and continue with the rest of the dough. Let the dough balls rest for 5 minutes, covered.
To shape the dough, place dough round on the counter, push your index finger into the center of each dough round so that it goes all the way through. Twirl the dough between your two index fingers to create a hole about 1½-inches wide. Place shaped bagels on a baking sheet lined with parchment paper that has been lightly oiled. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 500 degrees with rack in center.
Have ready: A thick layer of paper towels on the counter to place the boiled bagels on and a large piece of parchment paper for transferring bagels once dry (they will stick on paper towels if left too long). Have a second sheet pan lined with parchment paper ready and all of your toppings (if using) plus egg wash. Remove bagels from the refrigerator.
Fill a large wide pot or Dutch oven with at least 6-inches of water. Bring water to a boil. Add barley malt syrup and baking soda. Give it a quick stir, skim off most of the foam. Working with 2-3 bagels at a time, gently place bagels in boiling water and set timer for 20 seconds. After 10 seconds have passed, gently flip bagels over for another 10 seconds. Immediately transfer bagels to paper towels using a wide, flat slotted spoon. Then transfer to parchment paper. Continue with the rest of the bagels.
If you are adding toppings to your bagels, brush bottom side of bagel first with egg wash. Sprinkle toppings over the dough, flip bagel and repeat the process. Transfer to the parchment lined baking sheet. Continue with the rest of the bagels. You may choose to leave some of the bagels plain or simply coat with sesame seeds or other toppings of your choice. Place bagels in oven and reduce heat to 450 degrees. Bake bagels (rotate pan halfway through) for about 14 minutes or until bagels are nicely browned. Let bagels cool a bit before slicing.
These little potatoes are so delicious I could certainly eat them at least once a week accompanied by a bowl of rice and kimchi. It may seem odd to eat potatoes with rice, but the sweet and salty, sticky glaze goes perfectly with warm rice.
You’ll want to seek out very small potatoes for this dish. I found both yellow and red mini potatoes at our local Safeway. The potatoes should be just about 1 1/4-inch wide and weigh less than an ounce each.
To peel or not to peel. It’s totally up to you. I do find that the peeled potatoes are a bit more flavorful because they absorb the sauce more than skin on potatoes. However, unpeeled potatoes look so pretty with their crackly glazed skins. Variety is the spice of life.
The cooked potatoes are first braised in the sauce on low heat. Once the sauce has reduced by about half, you’ll want to turn the heat up a bit to further thicken the sauce. Stand by the pot as the soy sauce and sugar mixture can burn quickly if left unattended.
Here the sauce has reduced to the perfect consistency. It will thicken as it cools so try not to reduce the sauce too much. The last thing you will do is gently turn the potatoes in the sauce before serving.
Sprinkle roasted sesame seeds over the potatoes just before you serve them.
1 pound small yellow or red potatoes, about 1¼-inch in diameter weighing about 1 ounce or less each (peeled or skin on)
4 tablespoons low sodium soy sauce
2 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon maple syrup
3 medium garlic cloves, crushed
roasted sesame seeds
Preparation
Place potatoes in a wide pot (Dutch oven works great) and cover with water. Bring to a boil then reduce heat and simmer until just tender, about 6-8 minutes. Check doneness after 6 minutes to ensure they don't overcook.
While potatoes are cooking, combine 1 cup water with soy sauce, sugar, honey and maple syrup. Mix well to dissolve the sugar.
Drain cooked potatoes and return to the pot. Add soy sauce mixture and crushed garlic. Bring to a boil, then turn heat down and keep at a lively simmer for 12-15 minutes. The liquid will have reduced by half. Increase heat to medium and reduce sauce until it is thick and coats the potatoes with a glaze, about 5 minutes (watch closely so the sauce does not burn). Transfer potatoes to a serving bowl and sprinkle with sesame seeds. Potatoes can be served warm or at room temperature and will keep for 3 days in the refrigerator.
I love tangy vinaigrettes that have nearly equal parts of acid to oil. Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing. If there is too much oil and not enough acid, the salad can taste bland and heavy. Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.
Champagne vinegar is at the top of my list when it comes to making salad dressings. It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil. Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods. It may be bit more expensive than white wine vinegars, but it is definitely worth the price. A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl. On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings. It whisks up the ingredients thoroughly and quickly.
This dressing will keep well in the refrigerator for about 1 week.
¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
¼ cup extra virgin olive oil
¼ teaspoon kosher salt + more for serving
few grinds of freshly ground black pepper + more for serving
1 teaspoon finely minced shallot, optional
Preparation
Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.
This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove. The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking. The bright flavors of fresh basil, pistachios and lemon will delight your palate.
To make things easier, buy shelled, salted pistachios. Shelled or not, they make a tasty snack while you are preparing the dish.
During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden. But herbs such as basil can take the brutal heat and grow nicely all year long.
This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant. The pistachios provide all the richness necessary.
I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui. I like the texture of the curly noodles and the way the pesto clings to them. If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.
This delicious pesto ramen is definitely going into my regular rotation. We made a frittata the following morning with the leftovers and it was so delicious.
¼ cup roasted and salted shelled pistachios, plus more for serving
1 small garlic clove, smashed and peeled
1 cup tightly packed basil leaves
¼ cup extra virgin olive oil
1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
2 packages fresh ramen (about 10-13 ounces)
Preparation
Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)
Not long ago, my sister gave me an excellent bag of locally made granola. I wondered what would be the best way to make it shine. At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting. This simple recipe turns out some mighty tasty muffins.
I love the name of Deb’s baked in Hawaii granola. Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.
Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking. This lends a very tasty and crispy texture to each bite.
1 cup (99g) granola + ¾ cup (74g) for muffin topping
1 teaspoon vanilla extract
⅓ cup (67g) canola oil
1½ cups (340g) lactose free buttermilk
(To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
Whisk together all of the dry ingredients including 1 cup of granola.
In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.
