Pa amb tomàquet

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/04/17/approaching-homemade-bread/ Many years ago, I had the great fortune to visit Barcelona just before the start of 25th Olympic Games.  I was there, ostensibly, to study the works of Antonio Gaudi.  While there, I got the opportunity to have dinner at Restaurant L’Olivé (there’s a picture of the pa amb […]

, , , , ,

Leave a comment

Approaching homemade bread

…if you give a man a fish he is hungry again in an hour. If you teach him to catch a fish you do him a good turn…                                                                                           Mrs. Dymond –Anne Isabella Thackeray Ritchie Recently, my wife and I noticed that we were having some difficulty finishing a loaf of commerically bought bread during […]

, ,

Leave a comment

Michiba-Style Ozoni With Noshi Meringue Mochi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/05/03/reproducing-michibas-miso-cheese-stew-pt-ii During the broadcast of the 2012 New Year’s Iron Chef battle between the latest Japanese Iron Chef (Jun Kurogi) and  OG Japanese Iron Chef Rokusaburo Michiba, the theme ingredient was buri/yellowtail.  During the battle, Iron Chef Michiba presented a New Year’s ‘Ozoni’ soup that contained a mochi that was […]

, , , ,

Leave a comment

Kung Pao

During the Qing Dynasty, Beijing’s finest kitchens were peopled with chefs from various parts of China. So, while this is a Sichuan recipe, it was developed in the home of a Mandarin noble, Ting Kung-Po. The chicken is stir-fried quickly, the mixed with crispy groundnuts (peanuts) and a spicy sauce for contrast.   –The Chinese Gourmet […]

, , , , , ,

Leave a comment

Nobu West Rice Pizza

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/01/20/sweet-peanut-crusted-mochi-taiwan-style/ As a process of learning how to use mochi flour, and in particular, shiratamako, I thought I would try to make the Nobu West Rice Pizza, (p 192, 193).   In keeping with making microbatches of the recipes I was learning how to make, I determined that what I need […]

, , , , ,

Leave a comment

Michibia Sansho Miso Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ Recently, I was catching up on what Iron Chef Michiba was working on at https:// m.facebook.com/MichibaShunsara, when I found this: https://  m.facebook.com/media/set/?set=a.899611443422832.1073741834.187205257996791&type=3 …. The secret recipe of「山椒味噌」(“Sansho-miso”). Though it is called the “secret,” in case of Michiba, he does not pass it on as a secret; it […]

, , , , , , , ,

Leave a comment

Sweet Peanut Crusted Mochi, Taiwan-Style

So I recently purchased some shiratama-ko from Ebisuya in Medford, MA and I wanted to get acquainted with the product with an eye towards replicating Iron Chef Michiba’s shiratamako with meringue enhanced mochi for his ozoni soup.  So one recipe I thought I would try was  Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese […]

, , , , , , ,

Leave a comment