Confit Byaldi (aka Disney’s Ratatouille)

Since my wife loves movies, I thought it might be fun to do the central dish from Disney’s Ratatouille this weekend for dinner.  I’d made this dish for myself a few times before I’d met my wife and discovered that another blog author had also made the attempt based on the recipe from the French […]

Lamb Ribchops With Nobu Brown Rice Salsa

So after my wife’s black belt test, she asked me if I could make her  lamb for dinner on Tuesday night (20 Sep).  I certainly could have made the dish with either garlic wasabi pepper sauce or miso anticucho.  But I came across a menu entry, as of this  writing, at Nobu Dubai – Lamb Chop […]

Chilean Seabass With Miso (Nobu Black Cod With Miso)

So I thought I would make Nobu’s Black Cod With Miso  for Thursday night dinner.   Unfortunately, I was unable to get nice thick fillet cuts of black cod like the chilean seabass cuts  that they sell at Whole Foods.  I reflected on Nobu Matsuhisa comment that,  “salmon and black cod…were my staple fish for […]

Red Wine Braised Short Ribs With Root Vegetables

When the fall and winter months arrive here in New England, I tend to adjust my cooking towards soups and stews.  One of my favorite dishes to do is red wine braised short ribs.  There are several recipes that I’ve seen over the years. I think the one that appealed to me the most was […]

Thought Of The Day

From MarketWatch-MarketWire/The Huffington Post “…Nearly a third of Americans spend more time thinking about what to cook than actually cooking, according to the results of a new national survey fielded by Impulse Research on behalf of Bosch home appliances. Yet, 28 percent are staying out of the kitchen because they do not know how to […]

Nobu Seared Chilean Sea Bass with Truffle Mirin and Soy

While my wife was on her way home from Asia (she was accompanying my mother-in-law back to her home in Asia), I thought it might be nice to do a dish from Nobu: The Cookbook.The dish I chose to do was the chilean seabass version of “Freshwater Eel And Foie Gras” (p. 138).  It was […]