Miso Glazed Cod

Japanese cuisine is one of my favorites. It is most likely because I spent my early years in Japan, but there is also something just so lovely about the way the Japanese cook and present food that makes me happy. That's beside the fact that everything is so delicious. When I used to go out, which I hope will happen again soon, I would often order Miso Glazed Black Cod with Rice and a side order of Sunomono - Japanese Cucumber Salad. So one night I decided to recreate it at home. The problem was the I didn't have any Black Cod but I did have some frozen Pacific Cod in the freezer and decided to use that instead. I actually forgot to look and see how much was in the package (it was from Costco and I froze it in separate pieces). So, I just cut up 2 of the pieces (they were big) into a total of 5 segments and coated them with a Miso glaze before I put them in the broiler. 

My son Stephen was over so he made a Miso Glaze similar to the one from Nobu, but he changed the amount of everything and added a bit of Tamari to make it more savory. It didn't take very long for the Cod to cook, but I tend to like my fish to be firm so we cooked it for a total of about 10 minutes, glazing at the 5 minute mark and then again at the end. We sprinkled on some Green Onion pieces before serving and it was a beautiful dish. Can I just tell you how happy I was?  I didn't miss the Black Cod at all. In fact, I think I might like using Pacific Cod even more because it's less oily. You might want to cook yours for a little less time, but I do recommend this way of cooking Cod - it was just so delicious!

Miso Glazed Cod

4 - 5 pieces of Pacific Cod

3 Tablespoon Sake

3 Tablespoons Mirin

3 Tablespoons Light Miso Paste

3 Tablespoons Sugar

1 teaspoon Tamari

3 Tablespoons minced Green Onion 

Heat the oven to Broil. Place the Cod on an aluminum foil lined baking pan. In a small frying pan, mix together the Sake, Miring, Miso Paste, Sugar and Tamari. Heat on low until the Sugar dissolves. Then take off the heat. Brush the Cod pieces two times. Place in the broiler and cook for 5 minutes, remove from the oven and brush the Cod again.  Cook for another 3 - 5 minutes and remove from the oven. Brush with remaining glaze and sprinkle with the Green Onion pieces. Remove Cod to a plate to serve. 

Five Element Analysis

Fish of any kind belongs to the Water Element, but white fish add a touch of the Metal Element too and the Green Onions contribute a bit more along with some of the Wood Element. The Miso and Tamari add even more Water. The Sake and Mirin contribute the Fire Element and the Sugar brings in the Earth Element. While not completely balanced, all the Elements are certainly present so it's just a matter of enhancing the Earth and Metal Elements which was accomplished by the side dishes of Rice (for Metal) and Sunomono Cucumber Salad (Earth).

Zucchini Bread

 

I was given some Zucchini by a friend, as this is the season for lots of Zucchini to be harvested. And, one of the first things i make when I get those big late summer Zucchini is Zucchini Bread. This is a pretty standard recipe with the usual ration of 2 cups of Flour (I used King Arthur's Gluten Free Measure for Measure) to 1 cup of Sugar, although I used Brown Sugar as it makes the loaf more moist  and I then add some kind of fat - in this case I used Oil but you can certainly use melted Butter.  And, of course, I added in 2 Eggs to hold it together  I used Duck Eggs, which are bigger so i also cut back on the amount of Oil by about 2 Tablespoons. I also used a combination of Baking Soda and Baking Powder. Baking Powder is useful when there is no acid in the Batter, which is why I used a bit more, but Baking Soda helps brown baked goods, so I had to include it. I also do something a little different with the Zucchini. Of course, I grated it, but I removed the core of seeds first as I think they are mushy. That allows me to use a bit more Zucchini in the bread and I think that makes it moister. I added just a bit of Vanilla Extract and Cinnamon, as I usually do, but sometimes I will grate some Lemon Zest instead.  And, I like to sprinkle the top with a little Sugar in the Raw, mostly because it's pretty, but also because it gives it some crunch. So, if you have too much Zucchini, this recipe is for you!

Zucchini Bread

1 1/4 cups Grated Zucchini (cut in half and seeds scooped out before grating)

2 Eggs

3/4 cups neutral tasting Oil, like Sunflower or Safflower or Grape Seed

1 cup Brown Sugar

1 teaspoon Vanilla

2 cups Gluten Free Flour 

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

1 Tablespoon Sugar in the Raw

Heat the oven to 350 degrees. Then scary a loaf pan with Oil.

In a large mixing bowl, mix together the Zucchini, Eggs, Oil, Sugar and Vanilla. In another bowl, mix together the Flour, Baking Powder and Baking Soda, Salt and Cinnamon. Then add to the Zucchini Mixture. Stir to blend and pour into the loaf pan. Sprinkle evenly with the Sugar in the Raw.

Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving. It's even better the next day.

Five Element Analysis

As a Sweet Bread made with Sugar, this is going to be a part of the Earth Element. Zucchini adds even more Earth. It is actually a combination of Earth, since it is a squash, and the Wood Element since it is Green.  The Eggs and Oil (made from Seeds) bring in the Water Element. The Cinnamon, Vanilla, Baking Powder and Baking Soda bring in just a little of the Metal Element and the Gluten Free Flour, made mostly of Rice Flour adds even more So, add this as an afternoon snack with a cup of Tea or Coffee, which brings in the Fire Element. Or, serve it after dinner when you have a Fire food as a main dish, like a Summer Salad.

Avocado and Egg Toast

I think most people know that Avocado on Toast is delicious and I love it for breakfast. Actually I love it anytime as a snack. But for breakfast, I also need some protein and I came across this new way of serving Avocado on Toast that incorporates chopped up Hardboiled Egg. Of course, I used Gluten Free Bread for my Toast. I got this recipe from my friend Deirdre and it is so delicious. It is also so simple that I hesitated to post it, but if you haven't tried it, you really should. The Avocado acts much like Mayonnaise does in an Egg Salad with a smooth and creamy consistency. The hardboiled Egg is chewy and makes this dish more substantial and satisfying. I sprinkled it with Creole Seasoning because I like a little spice.

And a quick tip - the best way to find a ripe Avocado is to pull off the stem and if it is green underneath, the Avocado is perfectly ripe. Avocado is full of good mono saturated fat and in Chinese Medicine, it is considered a food that is very nourishing to the lungs, intestines and also nourishes the blood. When something that is so good for you also tastes so wonderful you need to add this to your breakfast repertoire often!

Avocado and Egg Toast

1 small Avocado (I used a Haas Avocado)

2 Eggs

Water for Boiling

Salt and fresh ground Pepper

Seasoned Salt of your Choice - I used Tony Chachere's Creole Seasoning or Paprika

4 pieces of Toast 

Place Eggs in a small pan and cover with water. Heat and just bring to a boil and then time for 8 - 10  minutes. Drain pan and fill with cold water.  Peel the Eggs and then chop them into small pieces.

Toast your bread and place on a serving plate. In a bowl, mash the Avocado and add the chopped Eggs.  Mix together with a sprinkling of Salt and Pepper. Spread on Toasts and then sprinkle with Seasoned Salt or Paprika and serve.

Five Element Analysis

Eggs belong to the Water Element and Avocados belong to the Wood Element because they are green. The Seasoned Salt brings in a bit of Metal and Fire as does the Paprika if you use that instead.  There needs to be more Fire so serve this with Coffee or Tea and make it sweet or add Almond or Coconut Milk or also have some fruit to make this a balanced Five Element breakfast.