Archive for March, 2012
Yuzu Soup Dessert From Nobu Now
Posted by tastingmenu in Nobu At Home on March 29, 2012
I’m not really big on making desserts, or sweet stuff, in general. Periodically though, I will get into making a treat now and then. Then recently, I had a meal over at Asian Gourmet in Concord, MA which featured ‘tofu pudding’ in ginger syrup as a dessert offering. As a result of having that tofu […]
Broiled Branzino With Morimoto Scallion Ginger Sauce
Posted by tastingmenu in Morimoto At Home on March 28, 2012
While trying to plan for dinner this week, a thought crossed my mind about mackerel nigiri. Remembering how Matsuhisa-sama makes ‘cooked’ versions of his famous nigiri offereings (think new style sashimi/steamed fish with new style oil and sashimi with dry miso/steamed chilean seabass with dry miso), traditional mackerel nigiri came to mind. Many of the […]
Baked Cabbage, Nobu Style
Posted by tastingmenu in Nobu At Home on March 27, 2012
Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/02/16/nobus-vegetarian-cookbook/ * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ Back when my wife moved in with me, I decided to start making all sorts of dishes that she’d never seen before. On one occasion I was feeling daring and decided to try and make the Baked Cabbage With White Truffle (using Nappa Cabbage) from Nobu West […]
Steamed Hake With Dry Miso
Posted by tastingmenu in Nobu At Home on March 22, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/03/12/how-dry-i-am-making-nobus-drydried-miso/ So as I mentioned in my write up on making dry miso, I wanted to make Nobu’s Steamed Fish With Dry Miso. An online copy of the recipe can be found here – http://theweek.com/article/index/94713/recipe-of-the-week-nobus-sashimi-japan-meets-miami While making the dish appeared to be a fairly straightforward process, it was a little […]
A Quick Sunday Night Chicken Supper
Posted by tastingmenu in HomeCooking, MingTsai At Home on March 21, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%E9%AB%98%E6%B9%AF%E4%B8%8A%E6%B9%AF/ Well, I was planning on doing the steamed fish with dry miso this past week; but things got sort of crazy. Once the dust settled, my wife and I were trying to figure out what to make for supper Sunday night. So the first thing that came to mind […]
How dry I am: Making Nobu’s Dry/Dried Miso
Posted by tastingmenu in Nobu At Home on March 12, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/29/morimoto%E2%80%99s-sweetfish-and-rice-red-snapper-and-rice-two/ * https://tastingmenu.wordpress.com/2011/05/27/nobu-engagement-anniversary-dinner-at-home/ As I’ve been looking through Nobu’s new vegetarian cookbook, I noticed a number of recipes calling for dry miso. I’ve made dry miso before for dishes in earlier writeups but have never really made any notes about my experiences doing it. I must say that I do […]
Thought Of The Day
Posted by tastingmenu in Uncategorized on March 8, 2012
From a Wall Street Journal ‘quick interview’ with Thomas Keller (see for the full interview: http://online.wsj.com/article/SB10001424052970204603004577267473129030612.html ) What led you to develop tasting menus?… …Chefs are nurturers, we give you what you want. I never understood how a chef could say “no” to a vegetarian…
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