Eric Ripert’s Lemon Confit

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ So I thought I would take another crack at remaking Chef Ripert’s dish of Poached White Fish With Lemon Confit Miso And Mushroom Consomme.  But to do that, I first needed to learn how to make his lemon confit. For Chef Ripert’s lemon confit, I found his […]

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Revisiting a sherry vinegar recipe

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/04/18/mackerel-shioyaki-and-vegetable-salad-from-nobu-west/ While watching a recent episode of ATK’s called New England Classics, a taste test of sherry vinegars was featured: https://www.americastestkitchen.com/taste_tests/1674-sherry-vinegar I was intrigued since I’d made a Nobu West dish Mackerel ‘Shio-yaki’ And Vegetable Salad a while back and wondered how it would taste given a reviewed sherry vinegar. […]

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Iron Chef Morimoto’s Oyako Don For Two

So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner.  Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]

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Iron Chef Sakai’s King Of Iron Chefs Lobster Steamed With Wakame/Seaweed

Since the finale of the original Iron Chef series, I’ve been meaning to try and make this dish.  I really wanted to taste the dish that was considered one of the ten best dishes from Iron Chef: The Official Book (p 48,49), especially given the comments of the judges.  Was it really that good? Time […]

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Nobu Miami Branzino Tempura With Florida Amazu Sauce

A couple of months ago I took an interest on trying Nobu Miami’s Branzino Tempura With Florida Amazu (p. 95, 96).  From past experience, making the branzino tempura itself wasn’t a big deal.  However, making the sauce was a surprise.  Both my wife and I felt the sauce was way too sweet; we actually wondered […]

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Nobu Scampi/Langoustine With Spicy Lemon Garlic Sauce

I’d been dreaming about making this dish for years since I’d gotten Nobu: The Cookbook (pgs 50, 51, 172).  While I’ve regularly been making things like shrimp/lobster with spicy lemon dressing, it was only yesterday (20 Jan 2017), that I’d discovered that Eataly Boston’s Pescheria@Prudential Center had fresh live langoustines.  Vinny at the Pescheria counter […]

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Ingredient Alert From Eataly, Boston

Fresh Langoustine! Grated/Powdered Bottarga Whole Bottarga  

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