As I’ve mentioned, Bacon-Miso Sauce was the first menu element I personally developed for Le Bernardin. We often served it with Japanese sweet potatoes, since I loved the sweetness and tenderness of potato paired with the salty and umami-filled sauce. Basically, it’s amazing with potatoes of any sort, of any color, and from any country. So if you don’t feel like making gnocchi, go on and roast up some sweet potato wedges to serve with this luscious sauce instead. Think of it as a fancy answer to french fries and ketchup!
By syr, Ukrainians mean a particular curd cheese, standing somewhere between cottage and ricotta cheese, made from raw milk at home and used for everything from spreading on rye bread to filling dumplings. So important is syr that it has also come to be a generic word for all cheeses.
Traditionally, Ukrainian mothers knew that syr was good for their children’s bones and teeth, but my friend Katrya detested it. Her mum kept trying to sneak syr into sweet treats that Katrya might be persuaded to eat, but all her attempts failed miserably. Then one day she made syr into savory little curd cheese cushions… and, lo and behold, Katrya has been happily eating these Ukrainian cousins of Italian malfatti with butter and herbs ever since.
You don’t have to abandon this fabulous dish in the colder seasons, either – just substitute the beans with winter greens. Some feta or other salty cheese can be added too, if you like.
For this Asparagus Puffs recipe, we blanched the asparagus spears until tender before incorporating them into the cheese mixture. And we were sure to thoroughly thaw the puff pastry so it did not crack when unfolded.
Ingredients
Serve with a simple salad.
Ingredients