Posts Tagged Momofuku

Ginger Scallion Noodles

Given all the hustle bustle associated with the holiday season, I thought I would try to make a little comfort food to let off a little steam.  Knowing how my wife loved pasta, I came across David Chang’s Ginger Scallion Noodles from his Momofuku book (p. 56, 57).  The dish was stunningly easy, the real […]

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Momofuku Apple Pie Filling: Part 2

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/10/25/momofuku-apple-pie-filling-part-1/ So now that I knew how to make apple cider jelly, I decided to make a microbatch of the apple compote for Chef Christina Tosi’s Fried Apple Pie recipe in Chef David Chang’s Momofuku (p. 289-293). For the compote 1 empire/braeburn peeled, cored, coarsely chopped (medium fined dice) 1/8 […]

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Momofuku Apple Pie Filling: Part 1

Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.  -Maimonides So, to my readers, I know I haven’t been updating this ‘diary’ recently. I really hadn’t been able to write much because of my struggles with a single technique related […]

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Reproducing Nobu’s XO Salsa

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/24/sake-steamed-fish-a-la-new-style-sashimi/ * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ * https://tastingmenu.wordpress.com/2012/03/22/steamed-hake-with-dry-miso/ So my wife has thoroughly enjoyed the steamed fish dishes originating from the Nobu restaurants.  Judging from the record, new style sashimi, sashimi with dry miso currently have steamed fish counterparts on the Nobu menu. Near as I can tell, XO salsa is currently being […]

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“Ham And Eggs”

I was inspired by the onsen egg course that Omae-san cooked for us during our omakase meal at Morimoto, NYC 22 Dec 2013.  The mix of the onsen egg, gin’an sauce and truffles really left an impression.  So I thought, why not surprise my wife by making breakfast?  So I was thinking: breakfast, eggs (onsen)…. […]

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