Cuisinart HM-70C - Hand Mixer Instruction Booklet page 14

MISO GINGER DRESSING
This dressing is wonderful to use to
make an Asian Slaw using shredded
cabbage, bok choy, carrots, daikon,
cucumbers and green onions, as well
as to dress a traditional salad .
Makes about 2 cups (500 ml) .
1 1 ⁄ tablespoons (25 ml) miso*
2
1 ⁄ cup (75 ml) rice vinegar
3
1 ⁄ teaspoon (2 ml) mirin**
2
1 teaspoon (5 ml) soy sauce
3 teaspoons (15 ml) peeled and finely
chopped fresh ginger
1 ⁄ teaspoon (2 ml) finely chopped fresh
2
garlic
1 teaspoon (2 ml) brown sugar
1 ⁄ cup (300 ml) vegetable oil
1
4
1 teaspoon (5 ml) sesame oil
In a medium mixing bowl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1 to 2
minutes . Add mirin and soy sauce and mix
to combine, about 20 seconds . Add ginger,
garlic, and brown sugar and mix well about
30 seconds .
With mixer on Speed 1, add the veg-
etable oil and then the sesame oil in a
slow, steady stream into the bowl and mix
until totally emulsified and homogenous .
Let stand 30 minutes or longer to allow
flavours to blend before using . Store in
an airtight container in the refrigerator . If
dressing separates, mix on Speed 2 until
emulsified .
14
Nutritional information per serving
[2 tablespoons (30 ml)]:
Calories 158 (97% from fat) • carb. 1g • pro. 0g
• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg
• calc. 2mg • fiber 0g
*Miso (Japanese fermented soybean paste)
can be purchased in most Asian/Japanese
markets, natural food stores and in many
well-stocked grocery stores . It is kept
refrigerated in an airtight container .
**Mirin is a low-alcohol sweet wine
made from glutinous rice, also
known as "rice wine ." It is available in
Asian/Japanese markets, and in the
gourmet section of well-stocked
grocery stores .
CAPONATA
Serve Caponata as an appetizer spread
with pita chips or thinly sliced French
bread . It is also a good dressing to
use on a wrap-type sandwich .
Makes 1 ⁄ cups (300 ml) .
1
4
1 medium size eggplant, about
1 1 ⁄ pounds (750 g)
2
2 tablespoons (30 ml) capers, drained
1 tablespoon (15 ml) celery, finely diced
1 ⁄ teaspoon (2 ml) finely diced sweet red
2
pepper
1 tablespoon (15 ml) finely chopped green
onion
1 teaspoon (5 ml) chopped fresh basil
1 teaspoon (5 ml) chopped fresh mint
1 ⁄ teaspoon (2 ml) finely chopped fresh
2
parsley
2 tablespoons (30 ml) extra virgin olive oil
1 teaspoon (5 ml) lemon juice dash red
pepper flakes
1 teaspoon (5 ml) honey
(if eggplant seems bitter)
Preheat oven to 400°F (200°C) .
Pierce eggplant with fork all around the
eggplant (about 8 times) and wrap in
aluminum foil . Roast eggplant for
approximately 45 minutes to 1 hour,
until the eggplant is very soft and has
collapsed . Unwrap and let cool .
When eggplant is cool to the touch (about
15 minutes) cut in half and spoon the soft
eggplant flesh into a mixing bowl; there
will be approximately 1 ⁄ cups (375 ml) of
1
2
eggplant .
With mixer on Speed 3, mix for about
2 minutes until the eggplant turns into an
almost smooth consistency .
Add remaining ingredients and mix on
Speed 1 until just blended . Let stand
30 minutes before serving to allow
flavours to blend . May be made ahead and
refrigerated in an resealable container .
Nutritional information per serving [¼ cup (50 ml)]:
Calories 72 (55% from fat) • carb. 7g • pro. 1g
• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg
• calc. 15mg • fiber 3g