Archive for April, 2012
Nobu Steamed Chilean Seabass With Spicy Black Bean Sauce
Posted by tastingmenu in Nobu At Home on April 30, 2012
It’s been a busy week and so I thought I’d do another steamed fish recipe for supper tonight (26 Apr 2012). The dish I chose to do might be considered an amalgam of Nobu’s Steamed Chilean Seabass with Black Bean Sauce and Steamed Dover Sole with Spicy Black Bean Sauce from Nobu: The Cookbook. An […]
Iron Chef Chen’s Almond Pudding (vegan version)
Posted by tastingmenu in ChenKenichi At Home on April 24, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/10/substituting_agar_for_gelatin/ So as I wrote earlier, I’ve been wanting to get back to making the classical almond tofu dessert after having mixed results over the years. Thank you, Iron Chef Chen for sharing your version of the recipe – since I’ve tried a bunch of your recipes from your cookbook, […]
Baby Spinach Salad With Dried Miso And Arroz Con Frutas De Mar
Posted by tastingmenu in Nobu At Home on April 16, 2012
So I though I’d try new dishes Tuesday night (11 April). The two dishes I decided to go with was the spinach salad with dried miso (Nobu’s Vegetarian Cookbook) as a starter and the Arroz Con Frutas De Mar (aka Arroz Con Mariscos). The spinach salad’s been around for awhile, but I liked the vegetarian […]
Substituting Agar For Gelatin
Posted by tastingmenu in Fundamentals, HomeCooking on April 10, 2012
A couple of years ago, I tried to make ‘almond tofu’ from scratch using agar but got mixed results; and most of the time, the end result was too firm or didn’t quite have that ‘jiggle factor’ that kinugoshi tofu has. Iron Chef Chen has an ‘almond pudding’ (which he also refers to as ‘annin […]
Pudding things in perspective for custards
Posted by tastingmenu in HomeCooking, Michiba At Home, Nobu At Home on April 8, 2012
Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/ So, at my wife’s request, I added a chawanmushi to last night’s dinner. While she wanted a ‘classic’ chawanmushi, I thought I’d go ahead and try a twist to my serving of chawanmushi. Using the Nobu chawanmushi template as my basic method, I added some sliced black truffle to my […]
Blue Ginger Garlic Marinated Lamb Chops, Scallion Shiitake Sauce And Edamame
Posted by tastingmenu in MingTsai At Home on April 4, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/03/21/a-quick-sunday-night-chicken-supper/ So my wife asked if I could do another lamb dinner since we hadn’t done one since last Sept 2011. I thought I’d do Chef Tsai’s Garlic Marinated Lamb Chops (Blue Ginger: East Meets West Cooking, p. 157). It’s a fairly straightforward recipe. By his own admission, Chef Tsai […]
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