As much as I'm looking forward to wrapping myself in a cozy scarf come fall, I can't easily part with summer's produce. The stone fruits are irresistible and I find myself most often enjoying them raw, in their most elemental form, sweet and juicy and bursting with flavor.
Many times I'll have grand plans for the bounty I return with from the market, but somehow they don't last long enough to be transformed with an interesting recipe. After camp snack, breakfast treat, and dessert are ways we enjoy them unadulterated.
There are many tastes and textures I have yet to partake of. The culinary world is filled with exotic combinations of flavors. Though knowing my picky self, many I’ll happily skip over. But one that I’ve just “discovered”, miso, has taken me by surprise. Yes, I’m embarrassed to say that this is my first encounter with miso and I’m enamored. I want to rub this salty, savory paste into everything I make. It gives the perfect balance of umami, similar to its cousin soy sauce, but with an understated depth that makes it an excellent companion to savory dishes.