Posts Tagged Top Chef

Baked White Fish With Lemon Confit Miso And Mushroom Consomme, Ripert Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/14/a-couple-of-passing-cooking-thoughts/ * https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ * https://tastingmenu.wordpress.com/2017/03/13/eric-riperts-lemon-confit/ So I finally figured out how to do the Top Chef season 5 dish from Chef Eric Ripert.  I realized I needed to prepare the components for the lemon confit miso, mushroom consomme and the court bouillon used to cook the fish. Realizing the first […]

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A Couple Of Passing Cooking Thoughts

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/https://tastingmenu.wordpress.com/2014/10/13/trying-to-recreate-a-top-chef-dish-from-chef-ripert/ I finally understood why japanese cuisine occasionally blanches some of their seafood before adding it to a stew.   The other day, when I was doing shabu shabu and I added raw squid tentacles to the broth, it discolored the shabu shabu broth. A little later, when I […]

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Trying To Recreate A Top Chef Dish From Chef Ripert

Near the end of Top Chef Season 5, I was intrigued by a featured dish in the Le Bernadin episode. The item was mahi mahi with lemon miso broth.  This dish apparently has had various incarnations at the restaurant based on a survey of some web pages. Some incarnations have used turbot, lobster, and grouper.  […]

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Making Thomas Keller’s Lobster Stock

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/09/arctic-char-with-morimoto-sauce-american/ So my wife was doing a girl’s weekend in NYC for the Mayday show, so I thought this would be a good time to work on something new.  Recently, it’s been really hard to get Bar Harbor lobster stock here in the Boston area. This meant it was time […]

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