Thanksgiving Fried Apple Pie

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/11/12/momofuku-apple-pie-filling-part-2/ * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ …and so I finally arrived at a point where I could make sure I could make the dessert for my Thanksgiving dinner this year. The only thing left now was try to assemble, cook and plate the dessert. While I knew I was going to pair ginger […]

Momofuku Apple Pie Filling: Part 2

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293). For the compote 1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice) 1/8 […]

Pabu, Boston

Omakase/Kaiseki ( 5 Nov 2016) Sakizuke/Hassun * kinpira burdock, sesame seed * ‘Happy Spoon’: plymouth rock oyster, uni, ikura, ponzu creme fraiche * tuna poke, gari, micro scallion, chili oil, sesame oil, crisp wonton Futamono Chawanmushi     shrimp, scallop, baby shiitake, ikura, kamamboku, rich dashi Mukozuke     Umimasu, hon maguro, hamachi toro, wakame, watermelon radish chip […]

Nobu Spicy Sour Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/02/25/nobu-hk-spiny-lobstershrimp-and-tamari-sichuan-soy/ * https://tastingmenu.wordpress.com/2014/01/20/rearranging-nobus-baked-monkfish/ So tonight (2 Nov), I found out my wife wanted me to cook monkfish for dinner.  So the first thing I thought of was to make Matsuhisa-sama’s baked monkfish dish with tosazu.  Unfortunately, I discovered that I didn’t have any rice vinegar and I didn’t have any […]