Planning The Christmas 2018 Menu

TK Salmon Tartare ‘Cornets’        Osetra, Red Onion Creme Fraiche TK Confit Byaldi        Garlic Thyme Vinaigrette Crisp Potato Wrapped Collosal Shrimp       Tokyo Negi, Sauce Americaine NZ Lamb Ribchops       Demiglace, Roasted Baby Carrots ‘Soup And Sandwich’       Grilled Goat Cheese Pumpernickel Batons,   […]

,

Leave a comment

On the importance of bone stocks

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/08/22/veal-stock/ * https://tastingmenu.wordpress.com/2012/08/20/recreating-a-matsuhisa-omakase-dish/ …You can’t have a good sauce if you start with a bad stock. Too many take stocks for granted…Every step of the way, you remove impurities. Everything follows from this.                                                       […]

, , , , , , , ,

Leave a comment

These are a few of my favorite things…

So my wife and I were thinking about what we have on ‘heavy rotation’ for dinner items, and this is what we had decided that we make with some regularity (in no particular order) – * Crisp Roasted Boned Chicken Thigh, sauteed baby kale, onion chicken jus * Red Braised Pork On Morimoto Congee * […]

Leave a comment

Thinking about watercress

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/ * https://tastingmenu.wordpress.com/2011/12/16/lobster-and-nobu-watercress-dressing/ * https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/ I recently caught an on-demand viewing of Iron Chef Gauntlet.  In the cook-off portion of the episode, one of the items presented was spanish mackerel with parsley/tarragon puree.  This made me run to my copy of The Flavor Bible.  Upon inspection, parsley wasn’t the only […]

, , , , , ,

Leave a comment

A Spring 2018 Week Menu

Su Michiba-style Steak roasted broccoli, carrors, pearl onions, roasted garlic, Michiba tare Mo Ripert-style Seared Cod wilted spinach, soy ginger vinaigrette Tu Pork Rib Daikon Stew We Nobu Shellfish Buckwheat Risotto steamed king crab, seared shrimp, mixed mushrooms Quick Napa sauteee long horn red chili Th Chinese Dumplings In Broth romaine, soy, sesame oil Fr […]

Leave a comment

Morimoto Castella/Kasutera

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ Recently, my wife started reminiscing about an offering from Iron Chef Morimoto’s NYC restaurant.  That item, from the omakase menu was the castella that was served during the nigiri course.   As it turns out, it’s also offered on the nigiri portion of the dinner menu at the restaurant.  After […]

, , , , ,

Leave a comment

Nobu Style Oven Roasted Portobello/Shiitake/Himematsutake

So for this past Tuesday, my wife and I were trying to come up with a quick simple dinner. We settled on flaked salmon fried rice with spinach and corn.  Yet, there was something lacking.  After some thought, we scoured Nobu’s Vegetarian Cookbook and decided on his Oven-Roasted Portobello With Wasabi Salsa (p. 84).  Unfortunately, […]

, , , , , ,

Leave a comment