Miso-Roasted Potatoes and Mushrooms // A Thought For Food

Do you hear that sound? It’s me sobbing after yet another trip to shovel out our driveway. Yes, we live in New England and we expect to get snow here. That’s fine. But this… this is getting to be ridiculous. The worst part is that there’s nowhere to put these massive piles! It’s just packed in front of our house… and on our sidewalk… and around our driveway. It’s everywhere. I know I’m not the only one who was thinking, just a few weeks ago, that this winter hasn’t been that bad. It wasn’t! Really. Maybe an inch or two. That’s nothing! Well, Mother Nature is obviously pissed off about something. 72 inches in 17 days. It’s too much.

On these snowy days, cocktail hour comes early. After shoveling for the millionth time, we hunker down for bourbon and nibbles. We ran out of cheese (I know, sad day) and, so, I got a little creative with our appetizer with these roasted potatoes and mushrooms. I’m new to the miso craze (ok, maybe it’s not a craze… but I feel like I’ve been seeing it used more and more). It makes for a wonderful glaze on fish or vegetables, especially when some brown sugar is whisked in.

Miso-Roasted Potatoes and Mushrooms // A Thought For FoodMiso-Roasted Potatoes and Mushrooms // A Thought For FoodMiso-Roasted Potatoes and Mushrooms // A Thought For FoodMiso-Roasted Potatoes and Mushrooms // A Thought For FoodMiso-Roasted Potatoes and Mushrooms // A Thought For FoodView full post »

  • February 11, 2015 - 12:13 am

    Dixya @ Food, Pleasure, and Health - i dont know how you guys are dealing with SOOOOOOOOO much snow…stay safe.

    i have a whole tub of miso waiting to be used, thanks for this great idea.ReplyCancel

  • February 11, 2015 - 7:20 am

    Katrina @ Warm Vanilla Sugar - Definitely a fun flavour combination. Looks lovely!ReplyCancel

  • February 11, 2015 - 9:17 am

    Tieghan - People here in CO are totally jealous of all your snow. In fact my brother are actually in Boston…just for the snow! haha! Hang in there!!

    Love these flavors, sounds delicious!ReplyCancel

  • February 11, 2015 - 9:32 am

    Heidi @foodiecrush - I’m with TIeghan, and completely jealous of all of your snow. You have more in your driveway than we do at Utah’s ski resorts and it’s killing me!ReplyCancel

  • February 11, 2015 - 9:33 am

    Nutmeg Nanny - The older I get the less I love winter. While I’m a fan of staying home on snow days I’m not a fan of the shoveling, getting into a cold car and the high heat bill. I feel these roasted potatoes would be total comfort after a frozen shoveling session.ReplyCancel

  • February 11, 2015 - 9:39 am

    Marye - Usually the one or two days of snow we get in Texas is plenty for me… I dislike the cold more and more. However, I LOVE the look of this dish.ReplyCancel

  • February 11, 2015 - 12:17 pm

    Christie - It is a crazy winter you all are having up there. I can see the need for bourbon and these potatoes. I might not have to shovel snow here in Georgia, but I would be more than happy to eat a big plate of these gorgeous potatoes.ReplyCancel

  • February 11, 2015 - 12:22 pm

    Nik@ABrownTable - My first year without snow and I’m loving it. Come to California :) I saw some different kinds of miso recently at my Japanese market, I think a visit is due. This looks comforting and delicious.ReplyCancel

  • February 11, 2015 - 12:32 pm

    Naomi - Absolutely love this! And I’m sorry, but I’m still jealous of the snow. It’s 80 degrees in SoCal, so I’m craving winter!ReplyCancel

  • February 11, 2015 - 4:16 pm

    ANNAdventure - Yum!!! This sounds really delish! I would have never thought about cooking them with miso. Saving this recipe! :)ReplyCancel

  • February 11, 2015 - 4:20 pm

    Eileen - Hearty roasted potatoes sound so good for a snowy day (or a lot of snowy days, as the case may be). Yay!ReplyCancel

  • February 11, 2015 - 7:50 pm

    Jacqueline Church - Miso + Mushrooms = umami bomb! Hadn’t thought to mix these two with potatoes but why not? Balancing miso with sugar is perfect.ReplyCancel

  • February 12, 2015 - 1:47 am

    David Crowley - Interesting idea!ReplyCancel

  • February 12, 2015 - 7:51 am

    Charlotte @ Drop Dead Bread - These look delicious! They’ve gone straight on next week’s meal plan.ReplyCancel

  • February 13, 2015 - 5:39 pm

    Brandon @ Kitchen Konfidence - You guys are really getting slammed this year with snow!! At least you can cozy up to these roasted potatoes. I’m definitely going to try this out, because I’m always looking for new roasted potato recipes.ReplyCancel

  • February 15, 2015 - 10:59 am

    Elizabeth - I can imagine the snow’s a little much by now. I’ve spent the past few weeks feeling jealous (since we’ve had none), but enough is enough! Glad to know you’re well-appointed for the hibernation –– these potatoes sound wonderful! I’m allergic to miso, but just love the idea of these flavors together.ReplyCancel

  • February 17, 2015 - 8:42 pm

    Brenda @ a farmgirl's dabbles - That IS alot of snow! Our family is a little disappointed with our snowfall here this year in MN. Last year, we got fresh snow every week and it was always so pretty and white. BUT. SO much work!ReplyCancel

  • March 8, 2015 - 1:22 pm

    The Sunday Dish - […] to a CSA (#SpecialtyProduceFMB).  Each blogger at the event got one of these boxes.  Using this recipe as a guide, I roasted up a number of the beautiful vegetables found in my FMB with miso, garlic, […]ReplyCancel

  • March 12, 2015 - 10:13 pm

    Miso-Roasted Potatoes and Mushrooms on Fridgg.com - […] Miso-Roasted Potatoes and Mushrooms recipe from A Thought For Food fit the bill perfectly. Vegan, easy to make, sounded tasty, and […]ReplyCancel

  • March 19, 2015 - 10:42 am

    Kale Salad with Miso-Lemon Vinaigrette - […] miso sitting in the fridge.  It’s so versatile!  Use it for sauces, soups, appetizers, roasted vegetables or chicken.  Miso keeps forever in the fridge […]ReplyCancel

  • May 11, 2015 - 1:00 am

    Sarah - This recipe is WoW! My friends are going to love the combination of potato, miso and mushrooms right after an energy draining exercise. Thanks for this! Will try this very soon. :)ReplyCancel

Wild Rice with Pearl Onions, Dried Fruit, and Nuts // A Thought For Food

This past weekend we became a two car household. When we moved out of the city, I didn’t think we’d need another car. We’d managed for years on one car and I thought it’d continue that way. The challenge is that my work takes me all over the place. Most of my clients are in Boston or Cambridge, accessible via public transportation. Recently, though, more inquiries have been coming in from restaurants in surrounding towns. In these instances, I’ve had to check in with Eric. Would he need the car that day? Can I take it? Is he able to get a ride home? Running your own business is chaotic enough and adding these logistical complications into the mix was creating more stress.

When my parents asked us a few months ago if we’d be interested in taking their old car if they got a new one, we said, “Of course! That’d be amazing!” So, here we are, the proud owners of a ’97 Toyota Camry. It’s a car I grew up with and have fond memories of. I’m feeling a bit liberated now that it’s in our possession. My day to day routine will surely change because of it. I can run errands I wasn’t able to before. I see other ways it’s going to change my life… the spontaneous trips I can take to the Cape or to visit my family in New Jersey. Or if I just need to get out of the house, I can drive over to a local nature reservation for a walk in the woods with Maki.

After our trip to New Orleans, I was excited to get back into the kitchen. Following our return, we were hit with a pretty large snow storm, forcing us to hunker down at home for a couple of days. I used this time to do some recipe development, starting with a wild rice dish that I’d been meaning to prepare for quite a while. I’m not sure how it happened, but we have a massive quantity of wild rice in our cabinets. We don’t cook with it all that often, so I can see how we’d have some… but there are multiple bags, some half used, that have piled up in there. I’ve never been a huge fan of wild rice, except in soups. How does one make it interesting? The answer, I’ve learned, is by loading it with exciting flavors and textures. A little sprinkle of salt isn’t going to cut it. It needs something bolder. I took inspiration from an old recipe my mom had saved from, I believe, Bon Appetit, which utilizes pearl onions and dried cherries. I loved this idea, but I thought, “Why stop there? Let’s run with this!” I took out a mixture of spices from the cupboard: cumin, cinnamon, cayenne (I add cayenne to just about everything), cardamom and cloves. Here are the flavors (and smells) of the season that I love so much. I’d imagine it goes perfectly with roasted meat (I’ve seen similar recipes used as stuffing) and salmon. It also works wonderfully on top of a salad of greens and cucumber with a light lemon dressing.

Wild Rice with Pearl Onions, Dried Fruit, and Nuts // A Thought For FoodWild Rice with Pearl Onions, Dried Fruit, + Toasted Pecans // A Thought For FoodWild Rice with Pearl Onions, Dried Fruit, + Toasted Pecans // A Thought For FoodWild Rice with Pearl Onions, Dried Fruit, + Toasted Pecans // A Thought For FoodWild Rice with Pearl Onions, Dried Fruit, + Toasted Pecans // A Thought For FoodWild Rice with Pearl Onions, Dried Fruit, + Toasted Pecans // A Thought For FoodView full post »

  • February 4, 2015 - 8:27 am

    Megan {Country Cleaver} - Beautiful! And congrats on the new car addition. It’s a big step, but hopefully it will pay off in spades and sanity :)ReplyCancel

  • February 4, 2015 - 8:50 am

    bev @ bev cooks - DUDE, that is so pretty. I love wild rice and pearrrrrrl onions, yeah!

    Must make.ReplyCancel

  • February 4, 2015 - 9:23 am

    Tieghan - Congrats on the new car, I am fairly sure you will love it! :)
    Also, love this dish! Wild rice and pearl onions are amazing!ReplyCancel

  • February 4, 2015 - 9:48 am

    Lynn @ Order in the Kitchen - Gorgeous photos as always and this recipe looks divine! Welcome to the Camry club 😉ReplyCancel

  • February 4, 2015 - 1:29 pm

    Naomi - First off love the rice – and I add cayenne to just about every savory dish too. And the extra car, woot. A nostalgic one too – even better. And now you can come and go as you need – yay!ReplyCancel

  • February 5, 2015 - 4:40 pm

    todd wagner - I love this, Brian! I don’t eat nearly enough wild rice. Congrats on the car!!ReplyCancel

  • February 5, 2015 - 8:23 pm

    Kelly - Congrats on the new car. We were a one car family up until a month ago- it does help!
    This wild rice salad looks delicious.ReplyCancel

  • February 6, 2015 - 7:44 am

    francesca - Like little pearls in the earth! Looks delicious.ReplyCancel

  • February 7, 2015 - 8:25 am

    Laura - You have the patience of a saint to peel all those pearl onions, Brian. This salad sounds so good though, with all the crunch and inspired flavours going on. Congrats on your new wheels too! I was car-less for about a month in the Fall after my baby died (right after BHP actually). The gratitude I felt when I got a new ride… nothing beats it. That freedom!ReplyCancel

  • July 28, 2015 - 11:00 am

    Warm Pointed Cabbage with Lemon-Garlic Cashew Dressing » A Thought For Food - […] have in the fridge and pantry, direct me. This is where the magic happens. How fun it is to watch a random assortment of items turn into a flavorful dish. These often aren’t planned, just things that I whip […]ReplyCancel