Nobu Bento Box Chocolate Souffles For 2

I have been asked by some friends why I have been making a number of desserts recently since dessert making is not my strength. Truth be told, I like having treats to finish a meal when going out to dinner.  Obviously going out to dinner hasn’t really been possible since 13 Mar 2020 and the […]

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Bulgogi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So I’d been meaning to make bulgogi for a long time and realized I needed to understand the marinade used for preparing it.  They say if one really wants to learn, learn from the best.  Well that made me consider Chef Roy Choi of Kogi fame and Chef David […]

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On handling garlic, a quick observation

I’ve noticed over the years that as I continue my food explorations, I tend to grate peeled garlic when a recipe calls for it in some form or another.  Many times I see recipes calling for garlic to be minced/finely chopped/crushed.  But it seems that when I really need to blend in that garlic for […]

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On yuzu juice “substitute”

I recently came across some nice information provided from the Nobu Restaurants (thank you Matsuhisa-sama)! What does one do when one does NOT have access to yuzu juice?  Well, according to: https://www.noburestaurants.com/home/nobu-at-home/roasted-miso-cauliflower/ , the chef’s notes indicate that: ..If you can’t find yuzu juice at the moment, a combination of 40ml of lime juice and […]

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Stir Fried Bean Sprouts With Garlic Chives From Iron Chef Chen Kenichi

Recently, my wife brought back a bunch of vegetables from her shopping trip to HMart here in the Greater Boston area.  Of the things I found in the grocery bags were 12 oz package of bean sprouts and a large bunch of garlic chives (estimated about 10-12 oz).  I thought I remembered seeing a recipe […]

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Cherry Jello From Nobu Now

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/03/25/agar-jell-o/ * https://tastingmenu.wordpress.com/2020/04/04/quick-note-on-cherry-juice-and-agar-jell-o/ So now, I felt ready to try making that dessert from Nobu Now – Cherry Jello (p. 222-225) with my vegan twist. I went and got a bottle of Angeline Chardonnay (part of the Martin Ray family) and a bottle of the Trimbach Kirschwasser.  Going though the […]

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World Of Nobu: Jalapeno Kosho Marinated Chicken Thigh Kushiyaki, Nobu San Diego

As a continuation of my exploration of kushiyaki, my attention turned to the Nobu San Diego chicken kushiyaki.  A lot of times when I’ve gone out to dinner for Japanese food, often the tori kushiyaki is simply done with salt (shio) or tare (teriyaki). So when I came across the offering in World Of Nobu […]

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