Resourcefulness and repurposing

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/07/18/stripedbass-and-bordelaise/ Last weekend, I had made quite a bit of cabernet chuck roast beef stew. While most of the stew was finished over the course of a few days, I still had a bit of the stew braising liquid.   Observing that I hadn’t used a roux in the stew, I […]

A Simple Thanksgiving Dinner

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/12/31/roast-turkey-thighs/ I am thankful for where I am, for whom I am with and for what I have.   With everything that’s happened in the last year, things might have turned out far different than they are now, especially with the recent surgery. Normally, I would have been celebrating this occasion with […]

A post-thanksgiving menu

su cabernet chuck roast stew mo branzino shioyaki ponzu garlic sauteed spinach tu garlic olive oil inaniwa sweet italian sausage nobu roasted napa we broiled crisp skin striped bass asparagus, bordelaise th pork sparerib daikon stew fr crisp skin boneless chicken thigh baby kale, soy chicken demiglace sa Morimoto Chicken Ramen/Noodle Soup carrots, romaine, mencha

A post surgical menu a month out

su * clear ginger clam soup * crisp roasted chicken thighs sauteed baby kale, bouchon style jus mo pan roasted pacific corvina        sauteed baby spinach tu beef stew we arctic char sauteed brussels sprouts,  keller-style sauce soubise th * morimoto snapper rice * zucchini sautee with potato and tomatoes fr cantonese chicken corn crab […]

A pan sauce note when you only have dry herbs…..

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/08/15/asian-chicken-demiglace/ Last Sunday night, I was helping out to make a dinner of roasted crisp skin chicken thighs. I had some chicken demiglace in my refridgerator and thought I had the rest of the ingredients to make a quick pan sauce.  I didn’t.   So I ran to my copy of […]

Sauce Soubise, Keller-Style

I recently came across a French Laundry course item from the 11 Nov 2018 menu.  That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’.   It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char.   But where to find the sauce […]

Morimoto Konbu/Kombu Steamed Fish And Spicy Soy Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/30/nobu-steamed-chilean-seabass-with-spicy-black-bean-sauce/ * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ Recently, my wife indicated that she would prefer that I not make Nobu’s new-style oil over her concerns about oxidized olive oil.  After my recent spinal neck surgery, I needed to find a alternate steamed fish preparation that was easy for me to physically swallow. After going […]