Archive for category HomeCooking

Bulgogi

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 […]

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On handling garlic, a quick observation

I’ve noticed over the years that as I continue my food explorations, I tend to grate peeled garlic when a recipe calls for it in some form or another.  Many times I see recipes calling for garlic to be minced/finely chopped/crushed.  But it seems that when I really need to blend in that garlic for […]

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On yuzu juice “substitute”

I recently came across some nice information provided from the Nobu Restaurants (thank you Matsuhisa-sama)! What does one do when one does NOT have access to yuzu juice?  Well, according to: https://www.noburestaurants.com/home/nobu-at-home/roasted-miso-cauliflower/ , the chef’s notes indicate that: ..If you can’t find yuzu juice at the moment, a combination of 40ml of lime juice and […]

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Memorial Day Week Menu

Su Morimoto Oyakodon Garlic Sauteed Peapod Leaves Mo Kushiyaki Nobu-Style Lamb Tsukune, SRF Steak Skewers, grape tomatoes, sweet onions, bell pepper, zucchini, Nobu Red/Yellow Anticucho Sauces Vegan Almond Tofu, Iron Chef Chen-Style Mixed fruit cocktail Tu Morimoto Snapper Rice Garlic Sauteed Brussel Sprouts We Soboro Pasta Th Unagi Don Onions, carrots, broccoli Fr Chicken Curry […]

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On Ice Cream

“… I don’t expect you to follow the recipes to the letter. I’d be happier just knowing they gave you new ideas and brighten up your day-to-day cooking.”    Nobu’s Vegetarian Cookbook (p.9)      -Nobu Matsuhisa Over the summers, I’ve made ice creams on and off when I’ve had room in my freezer for my cuisinart […]

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Egg a la Fernand Point

Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or spit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat […]

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“Patriots’ Day” Menu

Su Soy braised drumsticks      Morimoto Congee Nobu Tomato Avocado ‘Ceviche’ Mo Iron Chef Chen Szechwan Chili Shrimp Sauteed Gai Lan Tsai Tu Unagi Kabayaki Donburi      Carrots, Asparagus We Matsuhisa Dressing Flavored ‘Lionhead’      Steamed Napa Th Steamed Seabass (http://images.nymag.com/restaurants/articles/recipes/stripedbassginger.htm)      Mixed Vegetables, Nobu Spicy Garlic Sauce Fri Steak   […]

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