July 31, 2013

Natural glutamate delivers bursts of flavor

Foods like tomatoes, mushrooms, seaweed and bacon have the secret to 'make our mouths water.'

By BILL DALEY McClatchy Newspapers

(Continued from page 1)

click image to enlarge

Above: Foods naturally laden with glutamate give this Tomato-Crimini Mushroom and Bacon Salad a flavor punch.

Chris Walker/Chicago Tribune/MCT

click image to enlarge

A miso marinade enhances cod.

Chris Walker/Chicago Tribune/MCT

Add tomatoes, bacon, vinegar, maple syrup and remaining 1 tablespoon olive oil.

Toss well; adjust seasonings with salt and pepper if needed. Serve topped with the shaved Parmesan.

Nutrition information per serving: 186 calories; 14 g fat (4 g saturated); 19 mg cholesterol; 7 g carbohydrates; 9 g protein; 1 g fiber; 420 mg sodium.

Recipe from Christopher Prosperi of Metro Bis restaurant in Simsbury, Conn. Serve as an entree, a side dish or a topping for grilled steak or tuna, suggests the chef.


Start to finish: Eight hours (30 minutes active)

Serves four.

½ cup sake

¼ cup each: white miso, mirin

2 tablespoons each: rice wine vinegar, soy sauce

1 piece (1-inch long) ginger, peeled, finely minced

2 green onions, white and light green parts, finely sliced

4 cod fillets, skinned, 5 to 6 ounces each

¼ teaspoon kosher salt

Freshly ground pepper

2 tablespoons oil

Stir together the sake, miso, mirin, vinegar, soy sauce, ginger and green onions.

In a shallow glass dish large enough to hold the cold fillets in a single layer, pour the marinade. Set the cod fillets in the marinade, thick fleshy sides down. The marinade should cover the fish.

Cover the dish and refrigerate 6 to 8 hours. Turn the fish once during the marinating time.

Heat the oven to 400 degrees. Lift the fillets from the marinade; lightly season both sides with salt and pepper. In an oven-safe skillet over medium heat, heat the oil.

When hot, lay the cod in the pan; cook, about 1 minute. Transfer the skillet to the oven. Cook until cooked through, 6-8 minutes.

Nutrition information per serving: 174 calories; 8 g fat (1 g saturated); 54 mg cholesterol; 1 g carbohydrates, 23 g protein; 0 g fiber; 319 mg sodium.

Recipe from "The Dinnertime Survival Cookbook" (Running Press, $22), by Debra Ponzek with Mary Goodbody. White miso, sake and mirin may be found at some supermarkets and Asian markets.


Were you interviewed for this story? If so, please fill out our accuracy form

Send question/comment to the editors

Further Discussion

Here at PressHerald.com we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • Type of computer or mobile device your are using
  • Exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)



More PPH Blogs