Previously, on tastingmenu.wordpress.com –
So as I had observed earlier, I had to take a more realistic view of what I could accomplish since I didn’t have a lot of lead time to prepare. As expected, the nobashi ebi yaki ‘cocktail’, tomato ‘salad’ and roast black cod dishes were a good fit for this meal.
On arriving at my folks and looking over what could/could not be done, I decided that trying to do the bourguignon base would just take far too much time, and so I opted for a short rib recipe from Ming Tsai as the meat course.
On looking back at my experience with the dashi ponzu dish, I was happy to get some nice portions of black cod from Mitsuwa at Edgewater, NJ and then garnish it with roasted maitake mushrooms. After having this particular variant, I think this is one of those combinations that I’d consider as a keeper.
While I was preparing the short ribs dish earlier in the day, I did get a request to make a lighter dessert to end the meal. THAT
was a little bit of a scramble. So I did have one package of agar powder at my folks place and chose to make and offer Chef Yoshihiro’s fruit jelly to end the meal.
Overall, it was the consensus that the meal was a very nice way to celebrate the holidays. I think if there was anything I’d do differently, I think I’d increase the amount of agar solution for the dessert and just slightly lower the amount of diced fruit so that my ‘aspic’/jelly would be slightly more distributed throughout the dessert.
It’ll be interesting to see how next year’s menu planning goes…