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A quick note on hazelnuts

So I recently had dinner@Legal Seafood Chestnut Hill.  A side dish accompanying my arctic char caught my interest – string beans with Wisconsin soft goat cheese and hazelnuts.  What got my attention was how well the hazelnuts paired with the string beans.  Now of course, there’s the classic string beans almondine; so I figured this […]


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Sable (Black Cod)/Chilean Seabass With Maui Onion Salsa, Nobu 57-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/29/nobu-57-nyc/ * https://tastingmenu.wordpress.com/2015/08/17/kurumashrimp-harumaki-with-maui-onion-salsa-nobu-style/ So I’ve been having something of a scramble as of late – looking for a new place to live since they wanted to renovate the place in which I was living.  So a lot of my free time has been spent helping to pack both our belongings […]

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Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/05/broiled-shrimp-kushiyaki/ * https://tastingmenu.wordpress.com/2017/06/17/stretched-grilled-shrimp-nobashi-ebi-yaki/ …To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46) Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes […]

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Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

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A Yogurt Parfait Dessert

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/25/three-vinegar-syrup/ * https://tastingmenu.wordpress.com/2017/04/05/jody-adams-fresh-fruit-with-balsamic-pepper-syrup/ So I was thinking of trying to a test run of a dessert which I was planning for the holiday meal.  As I had mentioned earlier, I thought a yogurt parfait  in champagne glasses might be the perfect way to end the meal.  Part of the idea […]

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On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]

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Eric Ripert’s Soy Ginger Vinaigrette

So tonight (1 May 2017), my wife wanted crisp pan fried red snapper fillets, but how to dress the dish.  Well, she said she was going to do a garlic sautee of red bell peppers, onions and shiitake mushrooms.  So I looked around and decided to try Chef Ripert’s Soy Ginger Vinaigrette (found at: http://www.aveceric.com/all-recipes/seared-salmon-sauteed-pea-shoots-and-ginger-soy-vinaigrette).  […]

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