Miso and Shiitake Wild Rice Cakes

 

December 22nd 2013By Chef Laura Frankel

The “tea” flavor or wild rice pairs well with the smoky sweetness of miso paste. If you haven’t cooked with miso, this is the recipe to start with. The flavor is faintly sweet with a smoky undertone. Miso is very savory (described as umami in Japanese) and similar to peanut butter in texture. Shiromiso, or white miso is the most widely produced miso, made in many regions of Japan. Its main ingredients are rice, barley, and a small quantity of soybeans. If a greater quantity of soybeans was added, the miso would be red or brown. Compared with red miso, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso).

 

Leek Patties

 
Leek Fritters

September 1st 2013By Orly Ziv

A common dish in Greece, Turkey and Bulgaria, this recipe for leek patties (keftes de prasa) is my mother’s. While it is often made with meat, this is a vegetarian version. We typically eat these fried patties at Rosh Hashanah, and the entire plate disappears in minutes!