Having come to terms with the fact that I may never make it to New York, last month I finally broke down and bought a copy of Momofuku by David Chang and Peter Meehan (of the NY Times). David Chang is a rockin' New York chef of Korean heritage that has helped bring new flavors to the forefront of American food trends for the last couple of years. He's earned all sorts of accolades, and is well known for his potty mouth and bad-boy attitude.
This is the first item I've made completely from the book- I've used it for reference a couple of times but this dish is 100%. It's really rather straight forward- a take on the classic Italian asparagus with a fried egg over the top.
For the miso butter:
Combine 5T unsalted butter with 1/2 cup white miso. Mix it until it's completely homogeneous: nobody likes lumpy sauce... Directly before serving, heat a splash (about 2 t) of sherry vinegar in a small sauce pan, reduce slightly, then add in the miso butter just to loosen, and set aside in a warm place. (this proportion is supposed to make four servings)
For the eggs:
Poach in the shell for 45 minutes, completely immersed in water between 140 and 145F. This is really easy if you have an immersion circulator, if you don't, keep them on low heat in a large pot, adjusting the temperature as needed with hot water and ice cubes. Also, you will want to keep the eggs off the bottom of the pan- I use a steamer basket. After 45 minutes, crack onto a plate and let the thin white fall away, then transfer to your serving plate. Top with a generous grind of black pepper.
For the asparagus:
Wash, trim and peel the asparagus as desired. In a large skillet over medium high heat, roast asparagus with some butter until nicely browned and perfectly cooked. Season as desired, but remember that miso is a little salty.
We can go to NYC! if you want...let's plan it.
ReplyDeleteoooh! that would be fun...
ReplyDeletelet's do it sometime in the next year perhaps?
OK!
ReplyDelete