Part 97 (1/2)

Meanwhile, preheat a large skillet over medium heat. Saute the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and saute for another minute.

Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.

Divide the udon and vegetables among bowls and spoon some broth over each serving.

SAUCES AND FILLINGS.

HERE YOU'LL FIND toppings and fillings we use throughout the book, but more important, you'll find sauces. We are going to go out on a limb and say that the sauce can make or break your cooking. Watch as you transform mere mortal vegetables into the foods of G.o.ds and G.o.ddesses! Marvel as your pasta goes from ”Pasta again?” to ”Pasta again!”

Consider this chapter a master cla.s.s in sauce making. In fact, go ahead and call yourself a saucier just because you've glanced at it. Every culture in the world has its trademark sauce, making this section truly transcontinental. Not only is the perfect marinara now within your reach but you'll learn to make a roux, the toasted fat- and flour-based sauce that is the mama of French cooking; our spin on pesto, the cla.s.sic Italian paste of herbs, nuts, and garlic; two kinds of mole, the cla.s.sic Mexican blend of chiles and chocolate as well as a green one that uses pumpkin seeds; and barbecue sauce that is sure to get the kids lickin' their fingers.

Most of these sauces take less than twenty minutes to prepare and require minimum equipment for prepping, so stop pus.h.i.+ng your food around on your plate barren, lonely, unsauced, and unloved. It's time to get saucy!

MUSTARD SAUCE.

MAKES ABOUT 1 CUPS SAUCE.

TIME: 20 MINUTES.

For mustard lovers only! Add a little elegance to your meal with this thick, tangy and savory sauce that's great over Chickpea Cutlets (page 133), baked or broiled tofu, and roasted vegetables-especially asparagus.

2 tablespoons cornstarch

cup vegetable broth

3 cloves garlic, minced

teaspoon dried thyme

1 tablespoon olive oil

cup sherry cooking wine

1 tablespoon soy sauce

cup whole-grain Dijon mustard

1 tablespoon lemon juice

2 tablespoons capers (with brine)

MIX THE cornstarch with the vegetable broth in a measuring cup and set aside.

In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about a minute.