Archive for category HomeCooking

Fondant Potatoes

So when I decided I’d make roast duck breast with roasted baby carrots, fondant potatoes with Morimoto Shiitake Perigueux Sauce. I realized I needed to teach myself how to cook this type of potato side dish.  After looking about the web, I finally decided what I needed was: 1 ~9oz yukon gold peeled 1.5” pastry […]

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Lotus Root/Renkon Chips

I have been wanting to make lotus root chips for a while since seeing this in Nobu Now (lotus root/renkon chips with tuna and white fish [p 24]) and Nishino’s Autumn Omakase (p 46). But I really wanted to avoid deep frying. So I chose to prepare this by: peeling and then mandolining renkon into […]

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On Dobinmushi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]

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Planning The Thanksgiving 2018 Menu

* ‘michiba cheese and crackers’ grilled miso cream cheese, rice crackers * nobu roasted mushroom evoo yuzu soy, salsa * nobu vegetable temaki * grilled mackerel nobu watercress dressing * crisp roasted boneless turkey thigh paillasson, gravy, corn, carrots * dobinmushi ‘teacup’-style * nobu sake cup sushi unagi, smoked salmon, crabstick, tobiko, smoked sable * […]

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Planning The Christmas 2018 Menu

TK Salmon Tartare ‘Cornets’        Osetra, Red Onion Creme Fraiche TK Confit Byaldi        Garlic Thyme Vinaigrette Crisp Potato Wrapped Collosal Shrimp       Tokyo Negi, Sauce Americaine NZ Lamb Ribchops       Demiglace, Roasted Baby Carrots ‘Soup And Sandwich’       Grilled Goat Cheese Pumpernickel Batons,   […]

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On the importance of bone stocks

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/08/22/veal-stock/ * https://tastingmenu.wordpress.com/2012/08/20/recreating-a-matsuhisa-omakase-dish/ …You can’t have a good sauce if you start with a bad stock. Too many take stocks for granted…Every step of the way, you remove impurities. Everything follows from this.                                                       […]

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These are a few of my favorite things…

So my wife and I were thinking about what we have on ‘heavy rotation’ for dinner items, and this is what we had decided that we make with some regularity (in no particular order) – * Crisp Roasted Boned Chicken Thigh, sauteed baby kale, onion chicken jus * Red Braised Pork On Morimoto Congee * […]

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