A note on making popovers

Popovers was a culinary concept I learned about from a former flame when I was going to school in Connecticut years ago. My understanding was that they’re called Yorkshire Puddings when they’re cooked in muffin/popover tray greased with animal fat as opposed to butter.  As I was thinking ahead to the end of the year’s […]

Thanksgiving 2020

…the best-laid schemes o’mice an’ men Gang aft agley.  -Robert Burns There is no way that this was a normal year.  And of course, Thanksgiving wasn’t going to be normal either. Originally, I had planned to do: Nobu ‘roast’ napa yuzu, olive oil, truffle oil Nobu HK scallop corn salad yuzu dressing Pan roasted duck breast […]

Technical note on french toast

One of the things that gets a little bit tricky is how to properly sautee simple french toast with ‘fresh’ (as opposed to the day-old ‘drier’) bread.  There were four techniques that I combined (after reading notes from various sources across the internet) in making french toast for breakfast this morning. if the ‘fresh’ bread […]

Shepherd’s Pie

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/11/24/considering-mashed-potatoes-puree-de-pommes-de-terre/ * https://tastingmenu.wordpress.com/2019/11/30/robuchon-mashed-potatoes/ Back in Nov 2019, I was asked to help prepare a meal for 23 at Lazarus House in Lawerence, MA.  One of the suggestions that was requested of me was whether I could lead a team in making something like lasagna, shepherds pie, or somesuch.  I had […]

Autumn Week Menu

Su Washugyu Blade Steaks ‘Tokyo Teppanyaki’ Style * Garlic Chips, Seasonal Vegetables, Dipping Salt, Ponzu, Wasabi Mo Chinese Chicken Crab Corn Soup Tu Shisamo-yaki * Teppanyaki-Style Seasonal Vegetables We Shepherds Pie * Onion, Carrots Th Ming Tsai Shrimp Spinach ‘Risotto’ Fr Shabu Shabu Sa Sauteed Cod * Nobu Umami Tomato Dressing, Sauteed Pea Shoots

An acknowledgement

Today marks 10 years since I’ve started keeping these notes. I hope these write-ups have proven helpful to you who have taken the time to read them.  I know it’s been helpful to me in keeping these write-ups in this accessible place.  I would like to think that it’s been helpful in reducing the amount […]

Ulmyeon

Ingredients do not recognize national boundaries -Iron Chef Michiba How many times have Iron Chefs Michiba and Morimoto employed Korean recipes/ingredients in winning their battles?  Samgyetang? Okdol Bibimbop?  Variations on jeongol? With the ‘hibernation’ of Boston area restaurants due to the current situation, my wife was bemoaning the fact that we just couldn’t just step […]