Braised turnips with miso

Active: 15 minutes; Total: 40 minutes; Yield: 4 servings

Turnips, white, peeled, halved	1 pound
Butter, unsalted	2 tablespoons
Water	¾ cup
Vinegar, sherry	1 tablespoons
Salt	Pinch
Miso, white	2 tablespoons
Honey	1 teaspoon

1. If the turnips come with greens, wash and chopped them; set aside. 
2. Place the turnips, butter, water, vinegar, and salt in a high-sided medium skillet. 
3. Bring to a boil, cover, and reduce heat; simmer gently for 20 minutes. 
4. Uncover, and reserve about ¼ cup of the cooking liquid from the pan. 
5. Bring the heat up to medium-high; continue to cook the turnips in the remaining liquid until it has almost evaporated and the turnips are tender and glazed, about 5 to 8 minutes. 
6. Meanwhile, in a small bowl, whisk the reserved liquid with the miso paste and honey, until smooth. 
7. Pour the miso mixture in with the turnips, add the greens if you have them, mix well, and cook for 1 minute to heat through; serve warm. 

Recipe from Fred Hutch’s CookForYourLife.com.

Miso sake sea bass

Active: 15 minutes; Total: 4 hours 45 minutes; Serves: 6

Mirin	3 tablespoons
Sake	3 tablespoons
Miso paste, white	½ cup
Sugar	1/3 cup
Sea bass	6 4-ounce pieces

1. In a small saucepan over moderate heat, bring the mirin and sake to a boil. 
2. Whisk in the miso until dissolved. 
3. Add the sugar and cook over moderate heat, whisking, just until dissolved 
4. Remove from heat and let cool. 
5. Pat the bass dry with paper towels. Place the fish in a large shallow bowl, add the marinade, and turn to coat. 
6. Cover and refrigerator for 4 hours. 
7. Preheat your oven to 425°F. 
8. Coat a sheet pan with vegetable oil. 
9. Lightly wipe off excess marinade from the fish. 
10. Add the fish to the pan, and bake for 20 to 25 minutes, until the fish is caramelized and flaky, and the internal temperature reaches 145°F. 

Recipe from Mark Foods LLC.

Banana puddings with miso caramel

Active: 45 minutes; Total: 5 hours 30 minutes; Refrigerate: 4 hours to overnight; Serves: 8

Cream, heavy	1 cup + 1 cup
Miso, white	2 teaspoons
Sugar, granulated	¾ cup + ½ cup + ½ cup
Water	2 tablespoons
Corn syrup, light	1 teaspoon
Milk, whole	½ cup + 3 cups
Cornstarch	2/3 cup
Egg yolks	8 large
Butter, unsalted	6 tablespoons + 4 tablespoons
Vanilla extract, pure	1 tablespoon
Salt	1 teaspoon + ½ teaspoon
Bananas, ripe, chopped	4 medium
Sugar, dark brown	2 tablespoons
Graham crackers, finely ground	5 crackers
Flour, all-purpose	3 ½ tablespoons
Sugar, light brown	1 ½ teaspoons

1. Combine 1-cup cream with miso in a small saucepan. 
2. Bring just to a simmer over medium heat; remove immediately, and set aside. 
3. Combine ¾-cup sugar, water, and corn syrup in a medium saucepan. 
4. Cook over medium-high heat, without stirring, until a deep-amber caramel forms, about 5 to 6 minutes. 
5. Remove from heat, and gradually whisk in the warm cream mixture, ensuring you get the sugar in the sides of the pan; let cool 10 minutes. 
6. Pour through a fine wire-mesh strainer into a heatproof container; discard the solids. 
7. Whisk together ½-cup milk, ½-cup sugar, cornstarch, and egg yolks in a medium bowl. 
8. Combine the remaining milk and remaining ½-cup granulated sugar in a medium saucepan; bring to a simmer over medium heat. 
9. Remove from heat, and very gradually whisk the hot milk mixture into the egg mixture to temper it. 
10. Return the mixture to the saucepan, and bring to a boil over medium-high heat; cook, whisking constantly, until thickened, 1 to 2 minutes. 
11. Remove from heat, and whisk in 6 tablespoons butter, 1 tablespoon at a time, until incorporated. 
12. Whisk in the vanilla and salt. 
13. Transfer the pudding to a medium bowl, and press a piece of plastic wrap directly on the surface; let cool completely, and then refrigerate until well chilled, about 4 hours. 
14. Fold in the bananas, and refrigerate 30 minutes more. 
15. Preheat your oven to 325°F; line a large, rimmed baking sheet with parchment paper. 
16. Melt remaining 4-tablespoons butter with the dark brown sugar in a small saucepan over medium heat, stirring, until the sugar id dissolved, about 2 minutes. 
17. Whisk together the graham cracker crumbs, flour, light brown sugar, and ½-teaspoon salt in a medium bowl. 
18. Stir in the butter mixture until the crumbs are evenly moistened. 
19. Spread the mixture in a ¼-inch-thick layer on the prepared baking sheet. 
20. Bake until dry and crisp, about 16 minutes, breaking up and stirring the crumbs halfway through; cool completely, and then crush into fine crumbs. 
21. Beat the remaining cream until stiff peaks form; set aside. 
22. Spoon the banana pudding into eight 8-ounce glasses; top evenly with the caramel, whipped cream, and crumb topping. 

Recipe by Kemuri Tatsu-ya in Austin, TX, and published in Food & Wine. 

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Pork chops with cherry-miso mostarda

Oil, canola	1 tablespoon +
Shallot, minced	1
Garlic, minced	5 cloves
Cherries, sour, dried	1 cup
Sugar, light brown	¼ cup
Vinegar, rice	¼ cup
Miso, white	2 tablespoons
Mustard, whole-grain	1 ½ tablespoons
Water	½ cup
Salt, kosher
Pepper, freshly ground
Pork chops, bone-in, 1 ¼-inches thick	4

1. In a small saucepan, heat 1-tablespoon oil. 
2. Add the shallot and garlic; cook over moderate heat, stirring, until softened, about 3 minutes. 
3. Add the cherries, sugar, vinegar, miso, mustard, and water; bring to a boil. 
4. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes; season with salt and pepper. 
5. Scrape into a bowl, and let cool; stir in a little water if it gets too thick. 
6. Heat a large cast-iron skillet. 
7. Brush the pork with oil, and season generously with salt and pepper. 
8. Add the pork to the skillet, and cook over moderate heat, turning once, until browned and an instant-read thermometer inserted in each piece near the bone registers 135F, about 12 to 15 minutes. 
9. Transfer the pork to plates or a platter, and let rest for 5 minutes. 
10. Serve with the mostarda. 

Recipe from Food&Wine Magazine, April 2017.

Miso-sriracha deviled eggs

Mayonnaise	1/3 cup
Mustard, Dijon	1 tablespoon
Vinegar, white wine	1 teaspoon
Soy sauce, low-sodium	1 teaspoon
Miso paste	4 teaspoons
Sriracha	1 teaspoon
Sesame seeds, black	Garnish

1. In a medium saucepan, cover the eggs with 1 inch of water; bring to a boil. 
2. Remove from heat, cover, and let stand for 12 minutes. 
3. Drain the eggs; run under cold water until cool enough to handle. 
4. Peel and halve the eggs lengthwise; transfer the yolks to a small bowl. 
5. Mash the yolks with a folk; mix in the mayonnaise, mustard, and vinegar. 
6. Press through a sieve to make smooth. 
7. Stir in the soy sauce, miso paste, and sriracha; press through the sieve again. 
8. Using a pastry bag fitted with the desired tip, pipe the yolk mixture into the whites. 
9. Garnish with the sesame seeds. 
10. Serve immediately, or chill up to 2 hours. 

Recipe from MarthaStewart.com.