Archive for April, 2014
Kanpachi/Kampachi Tiradito Nobu Style
Posted by tastingmenu in Nobu At Home on April 30, 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 […]
Ingredient Alert: Black Cod
Posted by tastingmenu in Uncategorized on April 21, 2014
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!
Eggplant Steak, Nobu Tokyo Style
Posted by tastingmenu in HomeCooking, Morimoto At Home, Nobu At Home on April 18, 2014
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 […]
Scrambled Eggs (aka les oeufs brouillés)
Posted by tastingmenu in Fundamentals, HomeCooking, Ramsay At Home on April 15, 2014
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 […]
Gordon Ramsay’s Shallot Red Wine Sauce
Posted by tastingmenu in Ramsay At Home on April 8, 2014
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. […]