We're snowed in. Again. The snow, in fact, is so high that it practically covers the fence that surrounds our apartment. The sidewalks are so narrow because there's no where for all the towering snow banks to go and walking single file is an absolute must. It's been a while since I remember this much snow on the ground, and still falling. But anyway, let's talk about something a little more happy, shall we?
How about Spring?
Sigh. Seems so far away. But at the same time, so close! My cookbook is inching its way to being out and ready for purchase! (It can be pre-ordered on Amazon, Barnes and Nobel, and other online retailers.) It's running along, right on time and is still due out late spring/early summer. My publisher shared another recipe of mine on their blog and I wanted to share it with you, in case you missed it. It's for a carrot miso sandwich. Such an easy recipe to throw together, it's perfect for something nutritious on the go. Here's the recipe for the sandwich:
MISO CARROT SALAD SANDWICH
2½ teaspoons white miso
2 tablespoons (30 ml) rice wine vinegar
½ teaspoon grated fresh ginger
2 tablespoons (2 g) chopped fresh cilantro
1 tablespoon (3 g) chopped fresh mint
1 teaspoon sesame seeds
3 cups (330 g) shredded carrot
1 cup (150 g) mandarin orange slices
4 buns, sliced in half
In a medium-size bowl, combine the white miso, rice wine vinegar, ginger, cilantro, mint, and sesame seeds. Add the carrots and stir to combine, making sure the miso vinaigrette coats the carrots evenly. Add the mandarin orange slices and stir to combine. Divide the carrot salad among the 4 buns.
Should you find yourself with a little more time on your hands, you can also make the Honey Miso Whole Wheat Sesame Buns that pair beautifully with this sandwich. This bread is hearty and nutty and has a subtle sweetness to it. If you, like me, find yourself snowed in, you can give this a try. Your house will smell amazing, I promise and it's just the perfect day for some fresh baked bread.
HONEY MISO WHOLE WHEAT BUNS
1 cup (235 ml) warm water
2¼ teaspoons (9 g) yeast
1½ teaspoons honey
1 tablespoon (15 ml) sesame oil
1 teaspoon five-spice powder
2½ teaspoons white miso paste
½ teaspoon kosher salt
1½ teaspoons black sesame seeds, plus more for the top
1½ teaspoons white sesame seeds, plus more for the top
2¼ cups (270 g) whole wheat flour
Line a baking sheet with parchment paper. Combine the warm water, yeast, and honey in a small bowl. Stir to combine and set aside until the yeast starts to foam, 5 to 10 minutes. Using a stand mixer fitted with a dough hook, combine the oil, five-spice powder, miso, salt, and both sesame seeds. Add the water-yeast mixture to the bowl, and then add the flour.
Knead for about 5 minutes, until the dough comes together and is elastic. If you don’t have access to a stand mixer, you can make this by hand by combining the sesame oil, five-spice powder, miso, salt, and both sesame seeds in a large bowl. Add the water-yeast mixture and then the flour and combine with your hands or a spoon. Once the dough comes together, transfer it to a clean work surface and knead the dough for about 10 minutes, or until it’s smooth and elastic.
Spray a large bowl with cooking spray. Place the dough in the bowl and cover with plastic wrap. Let the bowl sit in a warm place until the dough rises and doubles in size, about 30 minutes to 1 hour. Once the dough has doubled in size, punch it down with your hand. Turn out the dough onto a clean working surface and divide into 8 equal pieces. Roll each piece into a tight bun with your hands and using your palm, flatten the bun a bit. Repeat for each bun. Place them on the prepared baking sheet and cover with plastic wrap.
Preheat the oven to 400ºF (200ºC, or gas mark 6) and allow the dough to rise again and double in size, about another 30 minutes. Remove the plastic wrap from the buns. In a small bowl, combine the egg and a splash of water. Use a pastry brush to evenly coat the top of each bun with the egg wash, being careful not to get too much on the paper or at the bottom where the dough meets the paper, which can cause it to stick and burn. Sprinkle each bun with the sesame seeds and bake for about 15 minutes, or until the internal temperature of the rolls reaches 200ºF (93ºC).