Omg wow first I'm truly honored that you asked me....I am truly a fan of your work and mission ever since I seen high on the hog. Yes I had to sub some ingredients and my family loved it I wish I would have photographed it. Instead of miss paste ( I didn't have any) I was tahini with the lemon zest and pepper ( which I roasted the peppercorns before I grinded them). Instead of peas I used kidney beans, I used some Shitake mushrooms, onions, celery, carrots, mustard seeds, vodka and sherry vinegar. ( I used vodka because I unfortunately didn't have your wine) but it came out so delicious 😋 it's a dish I inspire to sell to my clients thanks again!!!
Yummy! I'm definitely going to cook this one pot dish. I don't have Mustard greens, but I have cabbage and collards growing . Also I have turnips that I just harvested , so I will use those. Thank you so much for sharing!
Collards are especially nice braised down. I would save those turnips for another night if you can help it. I personally love the bitterness turnips add to everything, but they tend to overpower in my experience. My favorite use for them is as the star of a dish. I like using rutabegas, beets, turnips and sweet potatoes to make gnocchi. You just sub out the potato and rice or mash any root veg in. I would use half for the gnocchi then roast the rest high until golden in the oven and bring them together with good olive oil and parm or peccorino. Fished with toasted then ground black pepper...honey!!
Well. I watched this video a few times and read the post a few more times.
I bought all the ingredients I wanted to use. The day came. And let me tell you reader, I cooked my chicken a little too long. Poured too much oil in the skillet. Used cinnamon because nutmeg was used in the video, but I didn’t have any—as if, as if I couldn’t just skip it. No! I said to myself.
I will use cinnamon! I started rethinking life at one point. At another point I thought: the vibes…the vibes needed for vibrational cooking? They skipped me. But I pushed ahead because I’m not wasting groceries. Thirty minutes later I peeked at the pot to see what disaster I had created and was pleasantly surprised at how pretty it all looked. And THEN.
I tasted it. I felt the vibrational pull fill my belly. It was delicious and beautiful. And so, maybe the vibes haven’t skipped me after all.
Loved this dish. Loved the mistakes I made. Loved the video.
Ha! Thank you for this story. I was on the edge of my seat the whole time. I am so proud of you for seeing it through. I cook for a living and I still have moments just like this. Sidebar, I love cinnamon and cardamom in savory dishes. Also, invest in some good whole nutmeg to shave over everything, it really is transformational.
I love this. So my very New York family loves one-pot things. My mom, aunts, and uncles made things all in one pot and now I love a lot of Asian recipes that are made in a one rice cooker or clay pot. I am a hit when I show up with it but don't enjoy cooking; it's the art that I cherish. When I cook, my family knows it's something special.
Question: you said you used miso for a salty sub, but what does it actually taste like? Are there different types that work better with different foods?
This is a great question. Miso paste comes in red and white, the color is based on the amount of time that it has fermented. It's made from soybeans and koji. You can find decent miso at most grocery stores, Hikari or Miso master are both great to start.
The flavor is round, umami, warm. I would compare it to butter seared oyster mushrooms dusted in white pepper and flake salt. Definitely salt forward, mildly nutty. Sweet like toasted grains, malty even.
I like white miso in red sauce, or as a good light soup base or embellishment for bone broth, and red on fish or in heavier richer stews and glazes.
This is the way to cook! Loved your video and got some fresh ideas, thanks!
Agreed, feel free to share when you try them out!
I love this!!!! It was delicious! I am definitely loving intuitive cooking!!!! Thank you so much for this and I admire all your work!
:-))))))))) Did you sub any of the ingredients for things you already had?
Omg wow first I'm truly honored that you asked me....I am truly a fan of your work and mission ever since I seen high on the hog. Yes I had to sub some ingredients and my family loved it I wish I would have photographed it. Instead of miss paste ( I didn't have any) I was tahini with the lemon zest and pepper ( which I roasted the peppercorns before I grinded them). Instead of peas I used kidney beans, I used some Shitake mushrooms, onions, celery, carrots, mustard seeds, vodka and sherry vinegar. ( I used vodka because I unfortunately didn't have your wine) but it came out so delicious 😋 it's a dish I inspire to sell to my clients thanks again!!!
These subs are brilliant. The vodka/ tomato combo is a beautiful match. I love the shiitake, and I see you on the toasted peppercorn!!
Sounds bomb!
It was!!!
Almost forgot I used some collards I'm a huge fan of my collards😋👏🏿👏🏿👏🏿👏🏿👏🏿
Im gonna have to try this. BRB! 😩
Let us know how it turns out Tiffany!
Yummy! I'm definitely going to cook this one pot dish. I don't have Mustard greens, but I have cabbage and collards growing . Also I have turnips that I just harvested , so I will use those. Thank you so much for sharing!
Collards are especially nice braised down. I would save those turnips for another night if you can help it. I personally love the bitterness turnips add to everything, but they tend to overpower in my experience. My favorite use for them is as the star of a dish. I like using rutabegas, beets, turnips and sweet potatoes to make gnocchi. You just sub out the potato and rice or mash any root veg in. I would use half for the gnocchi then roast the rest high until golden in the oven and bring them together with good olive oil and parm or peccorino. Fished with toasted then ground black pepper...honey!!
I will be making this today!!!!! Thank you so much for this.
Loved the first episode and can’t wait to try this recipe! I also add a pinch of nutmeg to almost every dish I cook. 😁
Thank you so much. && Yes! People sleep on nutmeg, but it's such a special spice. Have you tried ground cardamum in savory dishes?
I have to try. I’ve been putting on my latte every morning. I’ve never bought fresh!
Well. I watched this video a few times and read the post a few more times.
I bought all the ingredients I wanted to use. The day came. And let me tell you reader, I cooked my chicken a little too long. Poured too much oil in the skillet. Used cinnamon because nutmeg was used in the video, but I didn’t have any—as if, as if I couldn’t just skip it. No! I said to myself.
I will use cinnamon! I started rethinking life at one point. At another point I thought: the vibes…the vibes needed for vibrational cooking? They skipped me. But I pushed ahead because I’m not wasting groceries. Thirty minutes later I peeked at the pot to see what disaster I had created and was pleasantly surprised at how pretty it all looked. And THEN.
I tasted it. I felt the vibrational pull fill my belly. It was delicious and beautiful. And so, maybe the vibes haven’t skipped me after all.
Loved this dish. Loved the mistakes I made. Loved the video.
Ha! Thank you for this story. I was on the edge of my seat the whole time. I am so proud of you for seeing it through. I cook for a living and I still have moments just like this. Sidebar, I love cinnamon and cardamom in savory dishes. Also, invest in some good whole nutmeg to shave over everything, it really is transformational.
Cannot wait to make this!
I love this. So my very New York family loves one-pot things. My mom, aunts, and uncles made things all in one pot and now I love a lot of Asian recipes that are made in a one rice cooker or clay pot. I am a hit when I show up with it but don't enjoy cooking; it's the art that I cherish. When I cook, my family knows it's something special.
I made this just now and it was so good!! Thank you for sharing
Question: you said you used miso for a salty sub, but what does it actually taste like? Are there different types that work better with different foods?
This is a great question. Miso paste comes in red and white, the color is based on the amount of time that it has fermented. It's made from soybeans and koji. You can find decent miso at most grocery stores, Hikari or Miso master are both great to start.
The flavor is round, umami, warm. I would compare it to butter seared oyster mushrooms dusted in white pepper and flake salt. Definitely salt forward, mildly nutty. Sweet like toasted grains, malty even.
I like white miso in red sauce, or as a good light soup base or embellishment for bone broth, and red on fish or in heavier richer stews and glazes.