Christmas Omakase At Home 2017

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2017/06/20/nobu-wests-dublin-bay-prawnlangoustine-cocktail/
* https://tastingmenu.wordpress.com/2011/07/11/a-weekend-supper-of-tomato-salad-and-roasted-cornish-game-hen/
* https://tastingmenu.wordpress.com/2014/10/04/nobu-sea-bass-dashi-ponzu/
* https://tastingmenu.wordpress.com/2011/08/22/ming-tsais-aromatic-pressure-cooked-shortribs-with-root-vegetables/
* https://tastingmenu.wordpress.com/2013/01/01/muratas-fruit-jelly-dessert/

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.

1st course: Nobu ‘Shrimp Cocktail’, endive, spice lemon dressing

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.

2nd course: Ron Siegel Tomato Salad ‘Sashimi’, Shallot Balsamic Vinaigrette

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.

3rd course: Grilled Black Cod, Roasted Maitake, Blanched Asparagus, Dashi Ponzu

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

4th course: Ming Tsai Aromatic Short Ribs And Root Vegetables

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.

Murata Style Fruit Jelly ‘aspic/terrine

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…

Advertisements

, , , , , , , , ,

  1. Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: