Archive for November, 2012
Ingredient Alert (update)
Posted by tastingmenu in Uncategorized on November 15, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/08/30/chicken-stock/ Recently, when I was shopping at my local Whole Foods (Newtonville), I discovered that they discontinued carrying the Perfect Additions frozen soup stock product. Fortunately, after making a number of phone calls, Whole Foods, Fresh Pond in Cambridge indicated that they do carry the product line.
Thomas Keller’s Apple Compote
Posted by tastingmenu in ThomasKeller At Home on November 13, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/09/18/nobus-daikon-fauxfoie-gras-revisited/ So why was I so interested in making an apple compote? As Joel Robuchon comments in The Complete Robuchon (p. 493), “serve (the foie gras)…with some quickly sauteed fruit enlivened by a dash of vinegar…hot foie…calls for a little acidity“. Well, if you remember, my idea of a fresh […]
Ron Siegel’s Sancho/Sansho Pepper Reduction
Posted by tastingmenu in RonSiegel At Home on November 5, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/06/13/ritz-carlton-dining-room-sf-9-jun-2011/ * https://tastingmenu.wordpress.com/2012/05/22/finding-arima-sansho/ * https://tastingmenu.wordpress.com/2012/05/31/arima-sansho-has-arrived/ While the The Dining Room At The Ritz Carlton, San Francisco was still open, Chef Ron Siegel had an item that periodically appeared on the menu as (Arima) Sancho/Sansho (Pepper) Reduction. Having had the Mishima Wagyu Ribeye with the sancho/sansho pepper reduction, I thought it […]
Inspired by a Morimoto Omakase Dish
Posted by tastingmenu in Morimoto At Home on November 3, 2012
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/03/root-vegtable-nimono/ * https://tastingmenu.wordpress.com/2012/10/31/dashi-soy/ * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ I’d been thinking a long time about how to reproduce the simple, elegant omakase dish that Chef Omae at Morimoto, NYC had made for two friends, my wife and I back on 23 Dec 2011. It was a crisp skin pan roasted snapper with “piri […]
Root Vegtable Nimono
Posted by tastingmenu in Fundamentals, HomeCooking on November 3, 2012
Based on Tsuji’s Japanese Cooking: A Simple Art (p. 395 – ‘Drenched Radish [Daikon]), I thought I’d make a vegetable side dish for dinner tonight (1 Nov 2012), given my wife’s current dietary restriction (on physician’s orders). What I thought I’d do is to gently boil 1″ thick daikon rounds and 1/2″ thick renkon (lotus […]
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