Archive for category Fundamentals

No Bake Cheesecake: Mechanics

Not being gifted in making desserts, I’d been meditating on how I would approach making Iron Chef Morimoto’s ‘Tofu’ Cheesecake (The New Art Of Japanese Cooking, p.236-238).  I was first intrigued by that dish from the Iron Chef Tofu [ https://www.youtube.com/watch?v=Qp8ImnpXobY at time index 30:46 ] and Iron Chef America Tofu battles.  While I did […]

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World Of Nobu: Salmon Hummus, Nobu Mexico City

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/07/05/steamed-lobster-with-nobu-sauces/ In looking for a new recipe to try I came across: Salmon Hummus in World Of Nobu (p. 300-301).  In reading through the recipe, I realized I would be making hummus on my own for the first time, So the hummus ingredient list from the recipe  combined with the […]

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Nobu West Dashimaki/Tamagoyaki Unagi/White Truffle Egg Roll – Technical Notes

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/09/28/boiled-anago-sawara-nobu-style/ * https://tastingmenu.wordpress.com/2012/12/01/omakase-at-home-thanksgiving-style/ Last weekend, when I was trying to use some of the leftover sawara that I prepared like anago for a breakfast, I decided to repurpose it using the Freshwater Eel And White Truffle Egg ‘Roll’ recipe in Nobu West (p. 200-201).  Reading through the recipe, I thought […]

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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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