Archive for category HomeCooking

Ingredient Alert: New Zealand Lamb

When it comes to lamb, my wife and I have found we prefer having the New Zealand lamb variety after having it at the Nobu/Matsuhisa restaurants and then doing Nobu-style lamb at home.   As it would so happen, Marty’s at Newtonville, MA has mentioned that it is currently carrying (and will for the foreseeable future) […]

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Christmas Dinner 2018

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/07/07/nobu-toro-and-wasabi-pepper-sauce/ Understanding that I wouldn’t be able to prepare my normal multicourse holiday dinner this year, I though about what to make for Christmas dinner.  I recently came across a menu item from Chef Thomas Keller – Braised Beef Short Rib “Wellington” reported by: https://www.sonomamag.com/biteclub/french-laundry-opens-ad-lib-pop/ I thought about this a little […]

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Okonomiyaki And Morimoto Lobster/Foie Gras Balls Batter

“…At my restaurants I serve takoyaki, a ball-shaped version of okonomiyaki. …”  – Iron Chef Morimoto I’ve been wanting to make okonomiyaki for a while.  Most videos of the preparation that I’ve seen involved a teppan or rectangular griddle.   That sort of put me off a little bit.  It made me wonder why I couldn’t do this […]

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Ramen Eggs (Ajitsuke Tamago), Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/08/20/red-braised-pork-belly-morimoto-kakuni-his-faster-version/ * https://tastingmenu.wordpress.com/2014/07/22/a-note-on-softhard-cookedboiled-eggs/ * https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/ My wife and I recently made another batch of Iron Chef Morimoto’s Chicken (Ramen) Noodle Soup for dinner the other night and were discussing the marinated eggs we nornally find in ramen restaurant offerings.  The question then came up, could we make those eggs ourselves […]

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Beef Stew, My Family Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/12/red-wine-braised-short-ribs-with-root-vegetables/ As I was growing up, my folks would sometimes make, what they imagined to be,a ‘beef stew’.  It was a simple affair of chuck beef cubes with chunks of tomato, potato and onion in a slow cooker with a bit of salt and served with white rice. Fast foward […]

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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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