At this time of year, a potato gratin is almost de rigueur.
And over the years, I’ve made countless variations on them.
This particular one for “Potato and Mushroom Gratin” caught my eye because it includes a novel ingredient: miso.
The recipe is from “Make It Japanese” (Clarkson Potter), of which I received a review copy.
The cookbook is by Rie McClenny, a culinary content creator and graduate of the French Culinary Institute who created viral food videos for BuzzFeed Tasty. Born in Hiroshima, she now lives in Los Angeles. It was written with Sanae Lemoine, a former cookbook editor for Phaidon and Martha Stewart.
Imagine warm Parker House-like rolls, as soft and yielding as the plushest down pillow — only made anew with the additions of sweet potatoes, a touch of maple syrup, and white miso.
Slightly sweet, subtly briny-salty, sensationally savory, and brazenly buttery, they are everything you want in a roll — plus more.
“Sweet Potato Rolls with Miso” is from “Delectable” (Random House, 2022), of which I received a review copy.
It’s the latest cookbook by renowned Pastry Chef Claudia Fleming, a veteran of New York City’s Union Square Cafe, Montrachet, Tribeca Grill, and Gramercy Tavern, as well as Fauchon in Paris. It was written in collaboration with Catherine Young, a former Saveur editor, who has cooked at New York restaurants, including Tribeca Grill, where she and Fleming met.
Fleming is a pastry chef’s pastry chef, revered by those in the industry, but also beloved by home bakers for her straightforward, thoughtful, and do-able recipes.