Archive for category Fundamentals

White Peach ‘Aliantha’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/04/05/jody-adams-fresh-fruit-with-balsamic-pepper-syrup/ I’d been thinking about how to reproduce a flavor I’d read about in a novel years ago.  That flavor profile was described as …a light, sweet taste like that of a ripe peach faintly blended with salt and lime… One of summer’s offering is a perfectly juicy ripe white […]

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Thought Of The Day

Chef Nobu Matsuhisa on complex dishes: …I ask, “How long do you think it’ll take you to make an order of fifteen at a time?”…                                                              […]

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Romesco de L’Olive

My wife wanted something a little different for our supper last weekend. Since I was making pa amb tomaquet, I thought I would do a simple grilled chicken to go with it.  But how to give the dish that Catalan approach?  Fortunately, I found a Salbixada recipe in Miramar Torres’ The Catalan Country Kitchen (p […]

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Pa amb tomàquet

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/04/17/approaching-homemade-bread/ Many years ago, I had the great fortune to visit Barcelona just before the start of 25th Olympic Games.  I was there, ostensibly, to study the works of Antonio Gaudi.  While there, I got the opportunity to have dinner at Restaurant L’Olivé (there’s a picture of the pa amb […]

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Approaching homemade bread

…if you give a man a fish he is hungry again in an hour. If you teach him to catch a fish you do him a good turn…                                                                                           Mrs. Dymond –Anne Isabella Thackeray Ritchie Recently, my wife and I noticed that we were having some difficulty finishing a loaf of commerically bought bread during […]

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Kung Pao

During the Qing Dynasty, Beijing’s finest kitchens were peopled with chefs from various parts of China. So, while this is a Sichuan recipe, it was developed in the home of a Mandarin noble, Ting Kung-Po. The chicken is stir-fried quickly, the mixed with crispy groundnuts (peanuts) and a spicy sauce for contrast.   –The Chinese Gourmet […]

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Sake Kawa Yaki (Crispy Salmon Skin)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin.  Usually, I use it for making onigiri.  Additionally, the Nobu cookbooks have a […]

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