I have wanted to learn how to make this miso carrots after we had it at Myers + Chang for the first time. I have lost count of my attempts of making it. Just when I almost give up, I saw this red miso carrots recipe Joanne Change shared on Food and Wine 2011 cookbook! Nav and I were so thrilled when we saw this recipe. We tried and made some modifications. Here’s the version we like:

Miso Carrots

1 pound carrots, thickly sliced (about 1/3 inch thick)

1/4 cup red miso paste

3 tablespoons butter, room temperature

2 tablespoon olive oil

1/2 tablespoon brown sugar

3 spring onions, thinly sliced

Method:

1. Cook the carrots in a large pot of boiling water for two minutes. Drain and set aside.

2. Heat the oil in a saute pan. Add the carrots and cook over high heat for about 5 minutes.

3. Mix miso paste with butter, brown sugar and spring onions.

4. Add the miso butter to the carrots and toss until evenly coated.

5. Put the carrot in an oven-proof pan and roast in 425F oven for 20 minutes.

6. Transfer to a nice plate and serve. Enjoy!

So I did something stupid yesterday. I accidentally deleted my blog database. I didn’t realize how much this blog means to me until I nearly lose it.

Pickled cucumbers are the best side dish on the humid hot summer day. It’s very easy to make and goes well with almost everything. Make some and put in the fridge, I am sure this will be your favorite summer side dish.

This green bean dish is very addictive. Ever since I had it at thanksgiving last year, I can’t get this green bean out of my mind. What makes this green bean so great, you asked? Butter. Lots of it. Don’t roll your eye just yet. Give it a try. Butter is not bad for you. What kills you is the portion size. I am not a big fan of green beans, but I love this dish. Can’t tell you how great it is. You have to try it yourself.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

I made lettuce wraps this month. It’s light and delicious, good finger food for parties.

So what is “The Daring Kitchen”, you asked. Basically, you can look at it as an online cooking club. Every month, there will be a host/hostess pick a recipe for everyone to make. It’s challenging because the recipe is most likely to be something you are not familiar with and won’t make it at home otherwise.

I am excited to join this “Daring Kitchen” club and this is my first daring cooks’ challenge.

Kathlyn of Bake Like a Ninja was our Daring Cooks March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from Peruvian Cooking Basic Recipes by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. We, the daring cookers, can choose between the two and my pick for this month is – Papas Rellenas. I also made Salsa Criolla, the side dish recommended by the hostess.

Peruvian food is new to me, so trying out this recipe is an exciting and fun process. Also, deep frying is always in my “don’t-try-it-at-home” category. I am so proud of myself conquer the fear making deep fried food at home.

There’s actually not that many caprese recipes online. Maybe because it’s too simple, but I would never forget the first caprese I put together, which, I believe, is probably the most ugly caprese on the planet!

Flatbread is a common staple food in almost every culture. This spring onion “bing” is my favorite version of flatbread. Just a piece of “bing”(pancake) can be a meal  itself. It’s nutritious and easy to make.