Ingredient Alert: Lakanto Monkfruit Sweetener Is Available Retail

Star Market Auburndale, MA is currently stocking Lakanto Monkfruit Sweetener and mentioned that this will be a regular item. Advertisements

,

Leave a comment

Nobu Toro And Wasabi Pepper Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ * https://tastingmenu.wordpress.com/2011/02/02/wasabi-pepper-sauce/ * https://tastingmenu.wordpress.com/2013/07/13/on-cooking-otorotoro/ ..My toro steak…is equally delightful with my versatile Wasabi Pepper Sauce…especially when served with plain short grained rice. – Nobu: The Cookbook, p 96 It’s a little bit funny about the toro dishes I’ve made over the last several years and not having tried the […]

, , , , ,

Leave a comment

Potato Wrapped Shrimp, Iron Chef Sakai-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/09/07/menton/ (Kataifi Wrapped Langoustine) * https://tastingmenu.wordpress.com/2013/10/09/arctic-char-with-morimoto-sauce-american/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ In 2004, the season finale of Iron Chef America//Battle Of The Masters featured a dish from Iron Chef Sakai which was potato  wrapped langoustines with pan grilled green onion and sauce americaine ( http://www.geocities.ws/gsnnreality/ironchef/index ).  Nine years later I would see another […]

, , , ,

Leave a comment

On Shanton Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%e9%ab%98%e6%b9%af%e4%b8%8a%e6%b9%af/ * https://tastingmenu.wordpress.com/2011/03/22/chili-shrimp-from-iron-chef-chen-kenichi/ Recently, I’d been musing over my recent reflections on bone stocks, sauces and my thoughts about applying demiglace techniques to chinese cooking. The superior broth/stock that I’ve been making for sometime now has been: Sheung Tong Broth 1 lb chicken 1 lb smithfield ham 6 […]

, , , , ,

Leave a comment

Perigueux Sauce, Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2018/06/13/fondant-potatoes/ So I was thinking about what to do with frozen duck breasts in my refridgerator.  After seeing Tiny Urban Kitchen’s Per Se report (http://www.tinyurbankitchen.com/per-se/), I thought ‘perfect! I bet I could make something like that!’.   So I decided I’d make roast duck breast with roasted baby […]

, , , ,

Leave a comment

Fondant Potatoes

So when I decided I’d make roast duck breast with roasted baby carrots, fondant potatoes with Morimoto Shiitake Perigueux Sauce. I realized I needed to teach myself how to cook this type of potato side dish.  After looking about the web, I finally decided what I needed was: 1 ~9oz yukon gold peeled 1.5” pastry […]

Leave a comment

Lotus Root/Renkon Chips

I have been wanting to make lotus root chips for a while since seeing this in Nobu Now (lotus root/renkon chips with tuna and white fish [p 24]) and Nishino’s Autumn Omakase (p 46). But I really wanted to avoid deep frying. So I chose to prepare this by: peeling and then mandolining renkon into […]

, ,

Leave a comment