Add to my list of New Year's resolutions, use more condiments and ingredients lurking in the fridge. My refrigerator is packed with Chinese sauces, jams and jellies, and various sauces and mustards. Sometimes I barely have room for anything else! So I am trying to use the things I probably used once and then forgot about.

First up, miso. I love the salty savory rich flavor of miso, which is a fermented soy bean paste that is like pure umami. You've probably had miso in soup at a Japanese restaurant. I especially like white or shiro miso which also has some sweet buttery notes. I've used it in soup and salad dressings and found that it complements many vegetables. In David Chang's cookbook Momofuku Cooking at Home is a recipe for miso butter sauce which is more like paste, that he was inspired to make after eating miso butter ramen in Japan. He adds a touch of sherry vinegar. In my recipe I make an olive oil based dressing with a touch of buttery white miso. The finished dish tastes much richer than it is.

If you are looking for more ways to use miso, this dressing is a good start. Try using it on other vegetables; I think it would be particularly good on spinach, kale, carrots or cauliflower. You could also use it on salad. Let me know if you have any other tips for using miso!

Roasted Brussels Sprouts with Creamy Miso Dressing
Serves 4

Ingredients

1 pound brussels sprouts
1 Tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

2 Tablespoons white miso
2 Tablespoons extra virgin olive oil
1 Tablespoon water
3/4 teaspoon Dijon mustard
1/2 teaspoon lemon juice

Instructions

Preheat oven to 400 degrees F.

Make dressing by whisking together the miso, olive oil, water, mustard and lemon juice. Taste for seasonings and adjust as you like. The dressing can be kept in the refrigerator for several days, just bring to room temperature and whisk again before serving.

Trim the stem ends of the Brussels sprouts, cut each in half lengthwise, then toss them in a bowl with the olive oil and salt until they are well coated. Transfer sprouts to a roasting pan or rimmed sheet pan (line with tin foil for easier cleaning) and roast for 30 minutes, stirring once or twice so they cook evenly. Brussels sprouts should be beginning to brown on the outside and tender on the inside. Place the sprouts in a serving bowl or platter and drizzle with the dressing.

Enjoy!

Do you know the difference between dumplings and ravioli? The secret is the pasta, and it occurred to me when I was creating this recipe. To make ravioli you use pasta dough, which, while silky is still toothsome (al dente). Dumplings can use any kind of dough, including slick wonton skins, which are most definitely not toothsome. Of course there are some exceptions to this rule. I've had some very silky udon noodles lately that use soft, slippery noodles and I've had potstickers which definitely use thicker, chewier dough.

I used to make fresh pasta but I'm too lazy these days, instead I've been experimenting with using wonton wrappers. In the past I used the wrappers to make Afghani leek dumplings called aushak. This time I made dumplings in a similar way, but filled them with a combination of brussels sprouts, leeks, green onions, a bit of garlic and parmesan. Many kinds of ingredients or even leftovers can go in wonton wrappers to make delicious dumplings--meat, cheese, mashed roasted vegetables. Another one of my favorite ways is to fill wonton wrappers is with mashed potatoes. I boil the dumplings and then serve them with butter or sour cream for a quick comforting meal. I even make a simple samosa by mixing mashed potatoes with peas and spices then lightly oiling the dumplings and baking them.

If you haven't tried using wonton wrappers before, or have only used them for making wontons, my advice is, experiment! You can make a filling of your choice then make just one dumpling or two to test and see how you like it. If you make a big batch, freeze them in a single layer on a baking sheet then transfer to a ziplock bag and they'll keep in the freezer for months.


Brussels Sprout & Leek Dumplings42 dumplings

Ingredients

2 teaspoons oil
2 garlic cloves, minced
2 cups leeks, green and white parts, shredded
2 cups brussels sprouts, thinly shredded
2/3 cup, about 4 green onions, thinly shredded
2 Tablespoons Parmesan cheese
Pinch freshly ground nutmeg and black pepper
Wonton wrappers

2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
1/4 cup chopped toasted hazelnuts
Parmesan cheese

Instructions

Heat a large non-stick pan and add the oil and garlic. Stir until fragrant, about 30 seconds, then add the leeks, brussels sprouts and green onions. Cooking, stirring occasionally until wilted, about 5-7 minutes. Remove from the stove and allow to cool slightly before mixing in the cheese, nutmeg and pepper. Taste for seasoning and add salt if needed.

To make the dumplings, line up the wrappers, bowl of filling and a small bowl with water. Place a teaspoon of the filling in the center of a wonton wrapper then moisten the edges of the wonton wrapper with water. Fold the wonton wrapper in half diagonally, making sure the ends meet. Press down firmly on the edges to seal.

Meanwhile combine lemon juice and olive oil to drizzle on the finished dumplings. Boil the dumplings in boiling water for a couple of minutes, or until they float to the surface. Drain and serve with the olive oil and lemon juice and a sprinkling of additional cheese and toasted nuts. Note: I reserve a bit of the sauteed vegetables as a garnish as well so guests have a better idea of what is inside each dumpling.

Enjoy!

If Lee had to choose one vegetable for the rest of his life, it would be brussels sprouts. Winter is not my favorite time of year when it comes to fresh produce, but I have to admit, it is partially redeemed simply because it's brussels sprout season.

Like so many other vegetables, brussels sprouts benefit from roasting. They turn brown and the textural contrast of tender and chewy with a bit of crusty crunch is ever so satisfying. When it come to flavor, brussels sprouts are very mild when roasted and can go in many delicious directions. I like them with salty capers, olives and olive oil or with bacon and balsamic vinegar or with chili flakes and parmesan. Think of them like a slightly sweet canvas to paint with flavor. For Thanksgiving I worked on a variation of brussels sprouts with brown butter and hazelnuts. The combination was good, yet missing something. Acid. Just a bit of zesty lemon peel gives this dish the boost it needs.

When making something with brown butter it's important to use regular unsalted butter, not European style butter. It's the milk solids that brown giving food a toasty nutty flavor. You can cook in brown butter or just drizzle it over your finished dish. Either way it's a nice change of pace from my go-to favorite flavorful fat--olive oil.

There are lots of expensive specialty butters available in the store these days. For cooking I sometimes use organic butter, other times European style butter, but either way I prefer to use butter from cows not treated with the synthetic hormone rbST, such as Challenge Dairy butter. Challenge Dairy is currently sponsoring a sweepstake where you can win an all-included luxury vacation getaway to Mountain Sky Guest Ranch in Montana�s Paradise Valley, just North of Yellowstone National Park. Enter before December 31, 2009.

Brussels Sprouts with Brown Butter & HazelnutsServes 4

Ingredients

1/4 cup unsalted butter
1 pound brussels sprouts, trimmed and halved
1/2 cup raw hazelnuts (not roasted), chopped
Scant 1/2 teaspoon kosher salt
Freshly ground pepper, to taste
Rind of one lemon, finely grated

Instructions

Preheat oven to 450 degrees. Place butter in a small saucepan and carefully heat over medium heat until the butter is melted, browned and fragrant, about 3 minutes. In a large bowl, toss brussels sprouts and hazelnuts with the browned butter, salt and pepper. Place brussels sprouts mixture in a single layer on a non-stick sheet pan (or sheet pan lined with foil or a Silpat). Transfer to the oven and roast for 10 minutes. Toss and continue roasting until the sprouts are tender and browned but not mushy, about 5 minutes more. Remove from oven and toss in a large bowl with lemon rind. Serve immediately.

Enjoy!

This brussels sprout salad recipe is perfect for lovers and haters of the little cabbage-looking sprout. The flavor is so mild, that it barely has any cabbage flavor. Because the brussels sprouts are shredded, guests might not even know they are the basis for the dish. Sweet apples and toasted nuts add complexity and crunch. It's a nice balance of sweet, salty, crunchy, tangy with just a touch of richness from the walnuts and the oil.

Brussels sprout slaw is yet another recipe that was created out of "whatever was in the house." I will admit, laziness that keeps me from going to the store in turn inspires new recipes on a regular basis. In this case I had one apple and a bag of brussels sprouts. Back from a weekend out of town, I had no desire to go shopping. My original plan was to roast or saute them, but raw was a refreshing change from the expected. You could probably slice the brussels sprouts very thinly with a knife, but it's much easier to do in a food processor or with a mandolin. You do have a mandolin, right? Cheap Japanese ones are fine, just watch your fingers!

I've seen a number of brussels sprout salads, but very few of them are raw. I hope you will try a raw brussels sprout salad, mine or one of the others listed below. They are delicious and make a great side dish. I served mine as a side to spaghetti alla carbonara but it would go with any kind of roasted meat or chicken, fish, you-name-it. As with all recipes, adjust the seasonings to your taste.

Brussels Sprout Slaw with Apples and Walnuts
Serves 4 -6

Ingredients

1/2 lb brussels sprouts
1 green apple
2 green onions, white and pale green part only
2 Tablespoons apple cider vinegar
1/4 cup olive oil (or walnut oil)
1/2 teaspoon kosher salt
1 teaspoon Dijon style mustard
Freshly ground black pepper
1/2 cup walnuts, chopped and toasted

Instructions

Shred the brussels sprouts using a mandolin or shredding blade in a food processor. Thinly slice the apple, then cut each slice into matchsticks. Thinly slice the green onions and toss with the shredded brussels sprouts and apple pieces. In a small bowl combine the cider vinegar, olive oil, salt and Dijon mustard. Toss the dressing with the salad, season with freshly ground pepper to taste and gently add the toasted walnuts. Allow to rest a room temperature for at least 20 minutes before serving.

Enjoy!

More Brussels Sprouts Salads & Slaws

Spicy Brussels Sprouts Salad with Almonds and Mint, from Molly Watson at About.com Local Foods
Shaved Brussels Sprouts Salad with Fresh Walnuts and Pecorino, from Gourmet
Shredded Brussels Sprouts with Pecans and Mustard Seeds, from Whole Living/Martha Stewart
Brussels Sprouts Salad, from 101 Cookbooks
Stolen Salad, from The Food Section
Raw Brussels Sprouts Salad with Almonds and Parmesan, from Oprah magazine