Archive for March, 2011
Morimoto Lobster Soup For Two
Posted by tastingmenu in Morimoto At Home on March 30, 2011
This recipe was done (adapted) from Morimoto: The New Art Of Japanese Cooking For starters, I dispensed with the ginger in the recipe since it’s meant to go into the soup, and when I made the required shanton broth, I made it the tradition chinese way and added the ginger and scallions at that time. […]
Nobu Chilean Seabass With Jalapeno Moro Miso
Posted by tastingmenu in Nobu At Home on March 30, 2011
While I’ve had black cod miso at various restaurants over the years (by the way, I think Haru Boston@Prudential Center makes the best miso black cod in Boston), I was curious about the recipe I’d looked over the recipe for Chilean Seabass With Jalapeno Moro Miso in Nobu: The Cookbook a few times (since getting […]
Broccoli With Creamy Spicy Sauce
Posted by tastingmenu in HomeCooking on March 30, 2011
…aka Spicy Broccoli Gratin, aka Broccoli With Dynamite Sauce I came across the following LA Times article on gratin at the end of Feb 2011(see http://www.latimes.com/features/food/la-fo-gratins-20110224,0,3254888.story) and it started me thinking. Broccoli’s one of my wife’s favorite vegetable; she adores Nobu’s creamy spicy sauce. So I decided it might be fun to combine both elements […]
Chili Shrimp From Iron Chef Chen Kenichi
Posted by tastingmenu in ChenKenichi At Home on March 22, 2011
As you may recall, I made Iron Chef Chen’s mapo tofu recipe for my parents a few years ago that was well received (with the caveat that I had tone down the spiciness of the dish). I too enjoyed that dish and was intrigued enough to wonder how I could try his chili shrimp, short […]
Chinese Drunken Chicken
Posted by tastingmenu in HomeCooking on March 22, 2011
This is a dish I do as consequence of making Chinese superior broth (see https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%E9%AB%98%E6%B9%AF%E4%B8%8A%E6%B9%AF/). It’s driven by the response of “what do I do with the chicken used to make the broth?” Looking at William Mark’s book, The Chinese Gourmet cookbook, the recipe for Drunken Chicken on p. 137 very closely resembles the preparation […]
Blue Ginger Sake-Miso Marinated Chilean Sea Bass
Posted by tastingmenu in MingTsai At Home on March 14, 2011
So I thought I’d surprise my wife Thursday night by making her wedding reception entree for supper – Blue Ginger’s Sake-Miso Marinated Sea Bass (see Blue Ginger: East Meets West Cooking, p. 186-187). So Wed evening, I started preparations. Unfortunately, I discovered I didn’t have any limes or lime juice, so I substituted in yuzu […]
Crispy Skin Chicken, Nobu-Style
Posted by tastingmenu in Nobu At Home on March 11, 2011
Periodically, I do ‘roast’ chicken dishes for a quick supper. I suppose I could take the time to actually do a whole chicken, or at the very least a poussin/cornish game hen. But with the busy schedule I have, I need to be able to get a good satisfying dinner on the table quick. So […]
tastingmenu 