Archive for category HomeCooking

Kung Pao

During the Qing Dynasty, Beijing’s finest kitchens were peopled with chefs from various parts of China. So, while this is a Sichuan recipe, it was developed in the home of a Mandarin noble, Ting Kung-Po. The chicken is stir-fried quickly, the mixed with crispy groundnuts (peanuts) and a spicy sauce for contrast.   –The Chinese Gourmet […]

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Sweet Peanut Crusted Mochi, Taiwan-Style

So I recently purchased some shiratama-ko from Ebisuya in Medford, MA and I wanted to get acquainted with the product with an eye towards replicating Iron Chef Michiba’s shiratamako with meringue enhanced mochi for his ozoni soup.  So one recipe I thought I would try was  Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese […]

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Sake Kawa Yaki (Crispy Salmon Skin)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin.  Usually, I use it for making onigiri.  Additionally, the Nobu cookbooks have a […]

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Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

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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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