Archive for March, 2017
Eric Ripert’s Lemon Confit
Posted by tastingmenu in Fundamentals, HomeCooking, Ripert At Home on March 13, 2017
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ So I thought I would take another crack at remaking Chef Ripert’s dish of Poached White Fish With Lemon Confit Miso And Mushroom Consomme. But to do that, I first needed to learn how to make his lemon confit. For Chef Ripert’s lemon confit, I found his […]
Revisiting a sherry vinegar recipe
Posted by tastingmenu in Fundamentals, HomeCooking on March 7, 2017
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/04/18/mackerel-shioyaki-and-vegetable-salad-from-nobu-west/ While watching a recent episode of ATK’s called New England Classics, a taste test of sherry vinegars was featured: https://www.americastestkitchen.com/taste_tests/1674-sherry-vinegar I was intrigued since I’d made a Nobu West dish Mackerel ‘Shio-yaki’ And Vegetable Salad a while back and wondered how it would taste given a reviewed sherry vinegar. […]
Iron Chef Morimoto’s Oyako Don For Two
Posted by tastingmenu in HomeCooking, Morimoto At Home on March 4, 2017
So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner. Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]