Archive for March, 2014
Ron Siegel’s Lobster Soup With Black Truffles And Sauteed Scallops For Two
Posted by tastingmenu in RonSiegel At Home on March 27, 2014
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/03/24/making-thomas-kellers-lobster-stock So, as I mentioned in my lobster stock write up, I wanted to make Chef Ron Siegel’s lobster soup from his Iron Chef battle with Hiroyuki Sakai. The recipe for the soup was scaled for the Iron Chef judges, and so I had to halve the amount to make […]
Spinach Ohitashi (aka Horenso no Ohitashi), Nobu Style
Posted by tastingmenu in Fundamentals, HomeCooking, Nobu At Home on March 24, 2014
…I don’t expect you to follow the recipes to the letter. I’d be happier just knowing they give you new ideas and brighten your day-to-day cooking… -Nobu’s Vegetarian Cookbook, p. 9. So there was some remaining fresh spinach in my refridgerator crisper. What to do? So, I went through my copy of Nobu’s Vegetarian Cookbook […]
Making Thomas Keller’s Lobster Stock
Posted by tastingmenu in Fundamentals, RonSiegel At Home, ThomasKeller At Home on March 24, 2014
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/09/arctic-char-with-morimoto-sauce-american/ So my wife was doing a girl’s weekend in NYC for the Mayday show, so I thought this would be a good time to work on something new. Recently, it’s been really hard to get Bar Harbor lobster stock here in the Boston area. This meant it was time […]
Thought Of The Day
Posted by tastingmenu in Uncategorized on March 8, 2014
Iron Chef French Hiroyuki Sakai wanted to become a chef so that he would never go hungry.
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