Archive for category DavidChang At Home
Bulgogi
Posted by tastingmenu in DavidChang At Home, Fundamentals, HomeCooking on July 11, 2020
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So I’d been meaning to make bulgogi for a long time and realized I needed to understand the marinade used for preparing it. They say if one really wants to learn, learn from the best. Well that made me consider Chef Roy Choi of Kogi fame and Chef David […]
Ginger Scallion Noodles
Posted by tastingmenu in DavidChang At Home on December 21, 2018
Given all the hustle bustle associated with the holiday season, I thought I would try to make a little comfort food to let off a little steam. Knowing how my wife loved pasta, I came across David Chang’s Ginger Scallion Noodles from his Momofuku book (p. 56, 57). The dish was stunningly easy, the real […]
Thanksgiving Omakase At Home 2016
Posted by tastingmenu in DavidChang At Home, HomeCooking, Nobu At Home on December 2, 2016
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/12/05/thanksgiving-omakase-at-home-2015/ * https://tastingmenu.wordpress.com/2012/05/29/engagement-anniversary-omakase-at-home-2012/ * https://tastingmenu.wordpress.com/2011/12/06/pumpkinkabocha-soup/ * https://tastingmenu.wordpress.com/2016/11/15/thanksgiving-fried-apple-pie Ah, the best laid plans of mice and men…. So when I got down to my parent’s home, I discovered a bunch of unexpected surprises. I got requested to add more vegetables to the holiday meal. So for the opening appetizer, I swapped […]
Thanksgiving Fried Apple Pie
Posted by tastingmenu in DavidChang At Home on November 15, 2016
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/11/12/momofuku-apple-pie-filling-part-2/ * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ …and so I finally arrived at a point where I could make sure I could make the dessert for my Thanksgiving dinner this year. The only thing left now was try to assemble, cook and plate the dessert. While I knew I was going to pair ginger […]
Momofuku Apple Pie Filling: Part 2
Posted by tastingmenu in DavidChang At Home on November 12, 2016
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293). For the compote 1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice) 1/8 […]
Momofuku Apple Pie Filling: Part 1
Posted by tastingmenu in DavidChang At Home on October 25, 2016
Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime. -Maimonides So, to my readers, I know I haven’t been updating this ‘diary’ recently. I really hadn’t been able to write much because of my struggles with a single technique related […]
Reproducing Nobu’s XO Salsa
Posted by tastingmenu in DavidChang At Home, Nobu At Home on January 30, 2013
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ * https://tastingmenu.wordpress.com/2012/03/22/steamed-hake-with-dry-miso/ So my wife has thoroughly enjoyed the steamed fish dishes originating from the Nobu restaurants. Judging from the record, new style sashimi, sashimi with dry miso currently have steamed fish counterparts on the Nobu menu. Near as I can tell, XO salsa is currently being […]
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