Archive for November, 2012

Ingredient Alert (update)

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. Advertisements

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Thomas Keller’s Apple Compote

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 […]

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Ron Siegel’s Sancho/Sansho Pepper Reduction

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 […]

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Inspired by a Morimoto Omakase Dish

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 […]

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Root Vegtable Nimono

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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