Uni Bocadillos

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Oh my god, these are really, really good. I knew they would be since I’d had them at Toro Boston as part of a tasting menu and swooned over them then, but I didn’t quite believe that the recipe I found online would be a perfect replica. I was wrong.

What is this culinary wonder, you ask? An uni bocadillo (translated as sandwich or snack). That’s right, a sandwich made with uni– sea urchin roe (okay, it’s really the entire gonads of the urchin, but “roe” sounds more appetizing so let’s go with that). When I first tasted it at Toro I was blown away by the delicate sweetness and seafood flavor of the roe– it was rich and creamy and luxurious, and I couldn’t get enough of it! The waiter described it as “like a grilled cheese, only with uni,” and it was a fair assessment– the creamy uni worked perfectly with the buttery toasted bread, and it really did remind me of a very upscale grilled cheese sandwich.

uni

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Secret Ingredient Apple Pie

miso-apple-pie-pretty

It’s fall in New England, and that means apple-picking! Our family recently took advantage of a gorgeous fall day to head out to an orchard and participate in that most quintessential of fall activities, and came home tired, happy, and weighed down with a full nineteen pounds of apples. While my daughter has been doing her part to consume them (at least insofar as “taking two bites out of an apple and declaring it ‘all done'” can be considered consumption), that’s still a mountain of apples. So I thought I’d try my hand at another quintessential favorite– the apple pie, but with the added twist of a secret ingredient. What is it, you ask? Read on…

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Dessert Poutine with Miso

miso-poutine-done

Recently my husband and I took part in a little friendly competition with a few other couples for a mutual friend’s birthday, which involved her naming an ingredient and the rest of us coming up with dishes incorporating the ingredient, to bring to her birthday dinner. She selected miso, which was a brilliant idea, as miso can be used in so many applications, sweet and savory. Some of the contributions that evening included miso-marinated steak, miso-caramel ice cream, and miso-pork stuffed steamed buns. Delicious!

But how does this relate to poutine, you ask? Well, for reasons left unexplained, bonus points were awarded for Canadian-themed dishes, and what’s more stereotypically Canadian than poutine?

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