Archive for July, 2016
A Fourth Of July Dinner
Posted by tastingmenu in HomeCooking, ThomasKeller At Home on July 4, 2016
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/19/french-laundry-staff-meal-salad-dressing/ * https://tastingmenu.wordpress.com/2011/09/26/confit-byaldi-aka-disneys-ratatouille/ So for the 4th of July, I thought my wife and I would enjoy corn on the cob, a nice salad and a nice steak on ratatouille. While preparing the confit byaldi for the holiday meal, I decided to see how my new Myabi 7000 MCD would […]
Thinking about a scallop appetizer from Yoshihiro Murata
Posted by tastingmenu in Fundamentals, HomeCooking, Murata At Home on July 3, 2016
While preparing a recent meal, I noticed I had some leftover Nobu Ceviche Sauce. This started me thinking about looking ahead to the holiday meals for the end of the year. I wanted to come up with a scallop appetizer for one of those meals. It occurred to me that I could potentially build a […]
A Sunday July Dinner
Posted by tastingmenu in HomeCooking, Morimoto At Home, Nobu At Home on July 3, 2016
* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!
A technical reminder on Nobu’s Squid Pasta With Light Garlic Sauce
Posted by tastingmenu in Fundamentals, Nobu At Home on July 3, 2016
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/06/nobu-mackerel-and-vegetables-with-light-garlic-sauce/ When preparing the squid, use the front third of the knife (including the tip) in making incisions along the length of the squid body exterior (don’t cut through to the squid body interior!).
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