Pam and I developed a hankering for cheesecake. It’s surprisingly straightforward to make. The crust is just graham crackers, butter, and a little bit of sugar: And the filling consists of cream cheese (~2 pounds of it), eggs (6), vanilla, and a bit of lemon. It turned out great.
While watching an episode of Salt, fat, acid, heat, I learned that miso can be used as a base for tomato sauce. Since then, I’ve been using miso paste in every tomato sauce I make, along with a couple of dried shiitake mushrooms. The combination of these ingredients makes the sauce much richer. Briefly: I… Continue reading Pasta with miso-based tomato sauce