This weekend we got snow. And it didn’t even wait until October, it was September 30th. I have mixed emotions about the snow. The first is obvious excitement. This California girl has hardly ever played in the snow. The second feeling is dread. There is snow on the ground 8 months of the year here and I’m afraid winter is arriving, which means no more bike rides or trying to get by without wearing a jacket. In one week the weather went from 60 degrees to 30 and it’s not moving back up.
Since we got snow, I decided it was about time to get my snow tires put on my car. And 48 hours later, I had a flat. I of course blamed Sears on their poor installation and had some choice words with the customer service representative I called. I also happened to be at the gym on post and had to be at work in 2 hours, so my loving fiancee waited for 90 minutes until AAA came to put my spare on. And I got this picture texted to me:
Whoops. That’s why I love him… Now on to food today:
Q got to go in a little later to work today and my subbing started at 8, so we were able to enjoy breakfast together: oats plus eggs for Q (that boy loves his protein).I love having breakfast together.
I know it’s probably getting old at this point, but I baked out tofu and veggies at 425 degrees. For the veggies, I sprinkled olive oil, a little honey, salt and pepper and cooked them for 25 minutes on a baking sheet. For the tofu, I took firm tofu, cut it in half and then into triangles, sprinkled it with salt, pepper and an all-purpose spice and cooked it on a baking sheet for 10 minutes. This is heaven to me.
Miso Black Cod, white rice and bok choy. This is one of my favorite meals my mom makes! When I saw fresh black cod at the market, I couldn’t wait to recreate it for Q. This recipe is pretty basic, although it takes some ingredients that may not in your pantry (mirin and sake). Also, you do have to plan in advance for this one, since the longer the fish marinates the better. I made the marinade Sunday night and we ate the fish 24 hours later. This fish tastes like butter, it is so light and delicious. We served ours and white rice and bok choy.
Miso Black Cod
- 3 tablespoons sake
- 3 tablespoons mirin
- 3 tablespoons white miso paste
- 2 tablespoons sugar
- 1 pound black cod fillets, 1/2 pound each
- green onions, chopped (for serving)
1. For the marinade: bring the sake and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
2. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a ziploc bag and remove all the air. Leave in refrigerator for 1-3 days.
3. For the fish: preheat the oven to 400°F. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Bake the fish for 10 to 15 minutes. To finish, turn the broiler on and watch carefully as the fish caramelizes and turns slightly golden. Remove and enjoy hot and topped with green onions.
Adapted from TheKitchn