Archive for category Fundamentals

Resourcefulness and repurposing

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/07/18/stripedbass-and-bordelaise/ Last weekend, I had made quite a bit of cabernet chuck roast beef stew. While most of the stew was finished over the course of a few days, I still had a bit of the stew braising liquid.   Observing that I hadn’t used a roux in the stew, I […]

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A Simple Thanksgiving Dinner

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/12/31/roast-turkey-thighs/ I am thankful for where I am, for whom I am with and for what I have.   With everything that’s happened in the last year, things might have turned out far different than they are now, especially with the recent surgery. Normally, I would have been celebrating this occasion with […]

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Sauce Soubise, Keller-Style

I recently came across a French Laundry course item from the 11 Nov 2018 menu.  That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’.   It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char.   But where to find the sauce […]

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On Soboro

Previously, on tastingmenu.wordpress.com: * https://tastingmenu.wordpress.com/2014/05/28/morimoto-zhajiangmianza-jan-noodles-for-two/ As I had mentioned earlier, “….Growing up, my mother used to make me (乾)拌麵 “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”. Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened […]

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Asian Chicken Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ Mr. Robuchon…preached the use of only three or four ingredients in most dishes. His goal was always to show off, not mask, their flavors.                                                                                                                               -Washington Post, 6 Aug 2018 Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, […]

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On Shanton Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%e9%ab%98%e6%b9%af%e4%b8%8a%e6%b9%af/ * https://tastingmenu.wordpress.com/2011/03/22/chili-shrimp-from-iron-chef-chen-kenichi/ Recently, I’d been musing over my recent reflections on bone stocks, sauces and my thoughts about applying demiglace techniques to chinese cooking. The superior broth/stock that I’ve been making for sometime now has been: Sheung Tong Broth 1 lb chicken 1 lb smithfield ham 6 […]

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Perigueux Sauce, Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2018/06/13/fondant-potatoes/ So I was thinking about what to do with frozen duck breasts in my refridgerator.  After seeing Tiny Urban Kitchen’s Per Se report (http://www.tinyurbankitchen.com/per-se/), I thought ‘perfect! I bet I could make something like that!’.   So I decided I’d make roast duck breast with roasted baby […]

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