A post surgical menu a month out

su * clear ginger clam soup * crisp roasted chicken thighs sauteed baby kale, bouchon style jus mo pan roasted pacific corvina        sauteed baby spinach tu beef stew we arctic char sauteed brussels sprouts,  keller-style sauce soubise th * morimoto snapper rice * zucchini sautee with potato and tomatoes fr cantonese chicken corn crab […]

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A pan sauce note when you only have dry herbs…..

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/08/15/asian-chicken-demiglace/ Last Sunday night, I was helping out to make a dinner of roasted crisp skin chicken thighs. I had some chicken demiglace in my refridgerator and thought I had the rest of the ingredients to make a quick pan sauce.  I didn’t.   So I ran to my copy of […]

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Sauce Soubise, Keller-Style

I recently came across a French Laundry course item from the 11 Nov 2018 menu.  That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’.   It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char.   But where to find the sauce […]

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Morimoto Konbu/Kombu Steamed Fish And Spicy Soy Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/30/nobu-steamed-chilean-seabass-with-spicy-black-bean-sauce/ * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ Recently, my wife indicated that she would prefer that I not make Nobu’s new-style oil over her concerns about oxidized olive oil.  After my recent spinal neck surgery, I needed to find a alternate steamed fish preparation that was easy for me to physically swallow. After going […]

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On Soboro

Previously, on tastingmenu.wordpress.com: * https://tastingmenu.wordpress.com/2014/05/28/morimoto-zhajiangmianza-jan-noodles-for-two/ As I had mentioned earlier, “….Growing up, my mother used to make me (乾)拌麵 “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”. Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened […]

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A quick note on tosazu

…cooking is most about giving my customers little surprises that will lead them to make discovery about their own latent tastes.                                                                     -Nobu Matsuhisa, Nobu: The Cookbook, p. 10 So my wife and I were discussing what to make for tonight’s dinner and she suggested hamachi with a thought to hamachi kama.  However, the notion of […]

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A first day of autumn dinner menu

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2012/10/08/reproducing-nobu-intercontinental-hong-kongs-sweet-corn-and-scallop-salad/ * https://tastingmenu.wordpress.com/2013/02/09/the-reproduction-is-left-as-an-exercise-for-the-reader-trying-to-make-nobus-soy-salt/ * https://tastingmenu.wordpress.com/2011/07/14/brussel-sprouts-arctic-char-nobu-style-revisited/ So my wife asked if I could do a cod dinner for the first day of autumn.  Thinking about the dinner, I came across a picture at Nobu Tokyo via Tripadvisor that showed a dish of cod, brussel sprouts and soy salt.  And that made me […]

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