Miso Ginger Braised Cod with Littleneck Clams, Potato Latkes with Homemade Applesauce
Since I have guests in town for Thanksgiving, I wanted to make tonight’s meal a bit festive (and bear no resemblance to the turkey and all the trimmings that we will be eating for the rest of the week). Miso broth is a great way to sneak nutrients into a meal. It’s a good source of fiber, protein, vitamins and minerals like vitamin K, riboflavin and Omega 3 and Omega 6 fatty acids. It’s high in sodium, however, so I would be careful about adding extra salt or look for low sodium brands.
Normally I wouldn’t include a carb like potatoes on Wheatless Wednesday (since it seems like cheating) but it’s the first night of Hanukah and I can’t break with tradition, however, I did make them wheat free.
MISO GINGER BRAISED COD
1 quart miso broth
1/2 Tbsn minced or grated ginger
2 cloves minced garlic
1 cup white wine
1/2 tsp sesame oil
2 scallions thinly sliced
Mix miso broth, ginger and garlic in a bowl. Place fish in a shallow dish and pour miso mixture over and marinate for about a half hour. Remove fish and set aside. Pour broth into a sauté pan. Add wine and bring to a gentle boil. Add clams and cook until they open. Remove clams and keep warm. Add fish in a single layer and braise 6 to 8 minutes until firm. Place one piece of fish and several clams in each serving bowl. Add sesame oil to broth and stir. Pour 1/2 cup broth over each serving of fish and clams. Garnish with scallions.
4 large potatoes
2 eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn rice/coconut or oat flour
1 to 2 cups vegetable oil
Grate potatoes using a hand grater or Cuisinart fitted with the grate attachment. Grating is more work but I like long lacy strips that get nice and crispy. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning. Add the rest of the ingredients except the oil and combine. I used coconut flour which worked well and added just a hint of sweet, nutty flavor. Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle. Brown well on both sides. Drain on paper towels. Keep warm in a 250 degree oven. Serve with applesauce and sour cream.
Peel and core 3 pounds of apples. A combination of varieties, combining tart and sweet, makes a tastier applesauce. I used fuji, pippin and pink lady apples from my garden. Chop apples and place in a pot and cover with water. Simmer for 20 to 30 minutes until soft. Add 1/2 cup sugar and a dash of cinnamon and nutmeg. For chunkier applesauce just break apart with a wooden spoon. For a smooth sauce use a blender or Cuisinart.