food

Recipe from Epicurious

Warm milk, plenty of butter and a yolky glaze are the secrets behind Michel Roux's melt-in-the-mouth French brioche

Michel Roux Jnr and Emily Roux whip up a sophisticated salmon starter in less than ten minutes - perfect for a dinner party

A light dish with a wonderful aroma, these Roux Brothers' cheese soufflés are cooked in a pan of warm cream to make them extra rich and velvety

Michel Roux serves his lightly poached salmon with slow-cooked cherry tomatoes and an easy-to-assemble Bois Boudran sauce

Albert & Michel Roux share their mother's recipe for this traditional veal stew. MMe Roux made this dish to perfection, and to follow she often served a salad of lamb's lettuce with fresh walnut halves or rice pilaf.

Recipe from Epicurious

Lucas Parsons' aromatic curry is slow cooked to ensure a tender melt-in-the-mouth experience

Justine Schofield's cheesy dish makes a great comfort supper out of an often over-looked vegetable

In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me to it. I baked a granola pound cake (a bit of a miss), brewed two batches of California common, and bought a sack of stinging nettles at the Farmers market to work into the cottage cheese pancakes I can't seem to get enough of. There were three loads of laundry, two runs of the dishwasher, and lots of friends who've stopped by. And I made this Miso Sesame Winter Squash for lunch yesterday.

It's a riff on one of the recipes in Bryant Terry's new cookbook - his Molasses, Miso, and Maple Candied Sweet Potatoes. I swapped in some delicata squash and tofu for his sweet potatoes, and had myself a pretty spectacular one-pan meal. I'm a big fan of Bryant's recipes (remember these?) They're always flavor-forward, and across the span of a book he tends to pull from a global pantry. He has the ability to put together unexpected flavor combinations, and he's just the sort of person I like to turn to when I need someone to yank me out of one of those occasional culinary ruts every cook finds themselves in.

Here's how today's recipe shapes up. You've got your primary ingredients tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu, and a toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce/marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well.

Thanks for the inspiration B. :) Cheers, and congrats on the new book.

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