Turn over, smear again with marinade and broil until tender.Ĥ. Broil for 5 minutes or so, until the top is starting to brown. Smear each slice with the marinade and sprinkle with sesame seeds. Lay the slices of eggplant in a single layer. Lightly grease a broiler-safe pan and turn on the broiler. Warm the sauce until the ingredients blend together well. In a small saucepan, combine tahini, white miso, sugar, rice wine vinegar, red pepper flakes and vegetable stock (all to taste) to make a thick paste. Pat the slabs to wick off as much liquid as possible.Ģ. Drain 1 box of extra-firm tofu and cut it into thick slabs. Take one medium eggplant and slice it into thick slices.
Miso-Slathered Tofu and Eggplant (Adapted from Anh's recipe )ġ. Thicker slices of eggplant taste very juicy and delicious. I also did not use skewers but will do so next time I make this- they do make for such a pretty presentation. I mixed together the marinade without actually measuring out any of the ingredients just eyeballing them.
#OVEN BOILED FUNCTION CREAME BLUREE HOW TO#
Now I feel a little better :) Anyway, knowing how to broil opens up lots of possibilities for turning out perfectly browned vegetables, melting crusty cheese, creme brulee with the crackly crust and all the rest of that.īack to the recipe at hand. It all sounds so silly, and I felt downright foolish until I found that she also discovered the broiler only recently. Any food that is placed in the broiler gets quickly cooked by infrared radiation and gets nicely browned to a crisp finish (and nicely charred to a lump of carbon if you turn your attention away for a few minutes).Īnyway, it has taken me years to "discover" the broiler and to start using it and enjoying it. Turning the oven to its "broil" function starts up a roaring fire close to the broiler. In all homes that I have lived in up to this point, the oven also has a mysterious little door at the very bottom- the broiler. Although I will probably always be much more comfortable with stove-top cooking, it did not take me very long to start using the oven frequently. Standard oven ranges that are found in the majority of US kitchens come with an oven. I feel very sheepish admitting it here, but I only "discovered" the broiler a couple of months ago. Under the broiler, the tofu and vegetables are grilled to perfection. Two flavor powerhouses- tahini (sesame seed paste) and miso come together to make a rich marinade that is slathered on thick cuts of eggplant and tofu. I found that my sugar toppings lasted a few days, but this was done with a broiler and was somewhat overdone: be wary about the time which the sugar top will last.After enjoying miso in a steaming cup of soup, here is another great cold-weather way of enjoying it: as a phenomenally flavorful marinade for tofu and grilled vegetables.Īnh's recipe caught my eye a few months ago. Preferably allow to cool afterwards to make sure the interior has solidified again. Or place them into an oven with a broiler function on for 10 minutes, carefully making sure that they don't overcook and burn. Use an oven torch to torch the tops until the sugar caramelizes and forms a hard top. Prior to serving, remove from the refrigerator and cover the tops with 4 tablespoons of sugar.Once they are removed, allow to cool, and then place into the refrigerator for at least 3-4 hours. Place into the oven for 1 hour at 325 degrees F.First surround the ramekins with hot water until around half of the way up, then pour the hot cream mixture into the ramekins until it is most of the way up the tops, choosing ramekins of one's preferred size. Lay out ramekins in a large baking dish or vessel that can hold them and water.Add the white chocolate and cream mixture into the egg yolks mixture, slowly as to prevent it from cooking if it is still hot, and combine the two together through mixing.Add the sugar and the vanilla extract, and beat until the eggs and sugar are thick and creamy, for at least several minutes. In a large, separate mixing bowl, separate the egg yolks and the egg whites, placing the egg yolks in the mixing bowl.In a medium-sized saucepan, combine the white chocolate chips with the heavy cream, and melt over medium heat, stirring, until the white chocolate chips have all melted.
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