Miso Almond Romanesco
Everyone loves romanesco, the green fractal cauliflower that has been appearing more and more in stores and greenmarkets in the area over the past few years. It’s gorgeous, in a geeky sort of way, and very tasty, especially when you let it get a good pan sear during the cooking process.
Don’t let the green fool you into thinking this counts as a nutritious vegetable, though. It’s mostly starch, and the sweet sauce in this recipe doesn’t exactly help on the health front. It is, however, addictively delicious.
Eating fractals is fun!
In other news, I went down to North Carolina this past weekend. There, I bought a drop spindle and taught myself to handspin yarn. Here’s my first yarn, in progress and on the spindle. It’s a merino/silk blend, done with navajo 3-ply, with curly locks twisted in for the fun of it.
I also got my very first shooting lesson, with a friend’s air rifle in his backyard. I’m not particularly fond of guns, in theory, but I am fond of learning new skills. And as another friend put it, I’m now entirely prepared for the collapse of civilization. I can shoot, I can spin, I can cure meat, and I can litigate.
I’m fairly pleased with myself – I hit the black on my very first target.
On the plane, I was doodling, and I created this rough little map of the directions from my apartment to my favorite dim sum place. I need to get a better scan of it, but here it is for now. Ping’s Seafood makes the best har chow (long shrimp noodles) ever.
The directions are of limited value, though, because Dave and I are actually apartment-hunting right now. We’re supposed to hear back today about the first place we applied for, so please keep your fingers crossed for us.
Anyways, onto the delicious fractal recipe!
2008: Broiled Yellowtail with Grapefruit Salsa
2007: Malaysian Beef Curry with Thick Onion Sauce (Daging Nasi Kandar)
Miso Almond Romanesco
2 medium heads romanesco, about 1200 grams total
1/8 C white miso
1 tsp Korean anchovy sauce
1 tsp Korean red pepper flakes
1 tbsp Vietnamese caramel sauce
1/4 C sliced almonds
3 cloves garlic, thinly sliced
4 tbsp unsalted butter
Cut the romanesco into individual florets, cutting the larger florets in half. Discard the stem and leaves.
Stir together the miso, anchovy sauce, red pepper flakes, caramel, and 1/8 C water until smooth.
In a wok, heat 2 tbsp butter on high until it melts and sizzles. Add the romanesco and saute until browned all over. Let it sear a bit; that will only make it taste better. Stir in the water and garlic and simmer until the water is nearly gone. Stir in the almonds and cook a minute more. Stir in the sauce and serve.
With a typical home wok, it is best to do this in two batches so your romanesco actually sears instead of merely steaming when you cook it.