About 2 weeks ago I was watching one of the endless food shows on TV, when I came across this show from Canada, which is actually filmed in France. And the host starting talk about her new favorite thing to do is explore social media outlets for food photos, then finds photos of dishes she has never made, she down loads them, prints the photo and tries to create the recipe based purely on the photo.
Well I thought this was a great idea and so I been trying it as well. Like yesterday’s posts on Chicken meatballs, only I take it one step further, I ask my husband to print the photos and cross out any marks on them as to where the photo came from. Then after I have created the dish, I go back to the original photo and look up where the image came from and see if I got very close to the dish in the photo.
Well today photo I do not know where it originally came from so I do not know if my recipe matches the dish in the photo. But I do like the recipe I came up with – Enjoy
PS if anyone knows the origins of this photo please reach out to me – Thanks
6 cups of Dashi – I tried making it from scratch but it’s much easier and cheaper to just by it
1 pint of cremini mushrooms cleaned, I got small ones so I can leave them whole
1/3 lb. of smoked tofu, drained and cut into cubes.
½ cup dried Wakame
¼ cup shiro miso
hand-full of scallions sliced, I use the entire scallion, green and white parts
hand-full of cilantro, chopped, stems removed
In a deep and wide bowl combine wakame with warm water, the water should cover it by about an inch. The directions on reconstituting of the wakame is on the package. Let it stand about 15 minutes or as directed on package, drain.
In a bowl place the shiro miso and a ½ cup of the dashi, whisk until smooth. Set aside.
In a large deep sauce pan place the balance of the dashi over medium heat, simmer for about 5 minutes, do not boil. Now add the mushrooms to dashi and simmer until mushrooms are soft. Now add the tofu and the wakame, simmer for an addition 2 minutes. Remove from heat and whisk in the miso mixture and add the scallions and cilantro and serve.