You wouldn't want me to feel left out, would you?
So, back in RealityLand, it's quite fortunate that I have a bag of Blue Bottle beans in my cupboard and a whole weekend
Before I leave you to go poke through my dust-defying cookbook collection and make this week's menu, let's talk briefly about dinner: Orecchiette Con Broccoli from The Urban Vegan. I made this at least once before because Mister (and I) like pasta and broccoli is a fun vegetable (my nephews and nieces call florets "little trees"). I have to admit, I was a little disappointed in the outcome. First things first, though - let's talk about my solution to the Miso Issue.
When I've made this before, I've always done my best to force the miso paste to blend with the hot, garlic-infused oil without the assistance of another liquid (or a rancid one...oops). I even bought a special flat-whisk from Williams-Sonoma to help, but alas - miso paste has no interest in blending with hot oil. This time around, I thought I'd be tricky (forgetting about that whole oil-and-water thing) and I blended the miso with hot water until it was pretty much dissolved into a thick liquid, then poured that into the hot oil to blend with my magical whisk.
As you can see, that worked out perfectly.
Nevertheless, it did seem at least a little easier to break up the big undissolved chunks of miso than it did when I didn't dissolve it in water first.
I don't know if I've ever made this 100% correctly, but I am in the habit of sauteing the broccoli in the infused oil and miso, rather than parboiling it before the pasta, then collecting it from boiling water to add to the saute pan while I cook the pasta. Seems like too many (messy) steps to me and just sauteing it seems to work just fine anyway. The only thing that troubles me is this: it seems like the broccoli immediately absorbs all the oil and any water I add to moisten the skillet, which is possibly the culprit for the complete and utter lack of flavor tonight's dinner had.
It's a shame - it was really quite beautiful. The broccoli steam-sauteed to a beautiful shade of green without taking on an iota of the 15-minutes of garlic infusion that occurred just prior to the little trees being added to the pot. I don't remember if it did that last time, but Mister and I both added salt at table, and that is only a semi-annual occurrence (not bad, since it's already August, actually).
Alright - I need to go plot my menu and grocery list for next week's meals. Good thing the new issue of Vegetarian Times just arrived!