Archive for April, 2014
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ (3 Oct 2009 omakase) This past Sunday, Wegman’s opened a supermarket in Chestnut Hill and their sushi/sashimi offering area was providing kanpachi/kampachi – in blocks – much to my surprise. Ok, so it was $40/lb, but the first thing that came to mind was “kanpachi tobanyaki”. And then my […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/02/18/pancakes So I wanted to try to make another breakfast item from the Nobu Hotel menu. On the menu is Blueberry And Yuzu Soba Pancakes With Blueberry Yuzu Compote, Yuzu Whipped Cream, Pecan Miso Butter, Maple Syrup. A picture of the item can be seen on p. 6 of the […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/16/chilean-seabass-with-miso-nobu-black-cod-with-miso/ Wellesley Whole Foods is now carrying Black Cod!
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/10/21/nobu-seafood-less-eggplant-special/ * https://tastingmenu.wordpress.com/2012/10/31/dashi-soy/ So I was thinking about what to make for dinner tonight. An easy item immediately came to mind – Morimoto’s Red Snapper and Rice. But then what would I do for a vegetable side for dinner? I looked about the web and found: http://www.nobutokyo.com/e_menu/pdf/20131118.pdf and under the […]
I do decent fried eggs/omlettes, but every now and then I want scrambled eggs for breakfast. Not the solid mass of stuff you get at hotel breakfast buffets, but the real soft, slighty wet creamy scramble that can be absorbed by some nice toast… I’ve tried making it over the years with inconsistent results. So […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/01/25/individual-beef-wellingtons/ So, I was thinking about the wellingtons I’d recently done and how I might go about improving the dish with a sauce. A good friend of mine recently told me that Chef Ramsay had been serving the wellingtons with a dark (red wine?) sauce on episodes of Hell’s Kitchen. […]