Archive for April, 2017

Baked White Fish With Lemon Confit Miso And Mushroom Consomme, Ripert Style

Previously, on – * * * So I finally figured out how to do the Top Chef season 5 dish from Chef Eric Ripert.  I realized I needed to prepare the components for the lemon confit miso, mushroom consomme and the court bouillon used to cook the fish. Realizing the first […]

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Nobu ‘Toro Rossa’ Sauce

Previously, on – * This weekend, my wife suggested we do at-home-korean-bbq with an eye to the fact that the restaurants in the area were going to be crowded due to the Easter occasion and the 2017 Boston Marathon.  While I knew korean bbq used ssamjang and salted sesame oil dipping sauces, I […]

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Jody Adams’ Fresh Fruit With Balsamic Pepper ‘Syrup’

These last couple of weeks have been fairly hectic, trying to meet 2 week agile sprint/scrum schedules at work.  In trying to think ahead to the holiday menus, I needed to think of what to do for dessert.  I suddenly remembered a dish that I’d done years ago when Chef Adams came out with her […]

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