Posts Tagged truffle oil

Jody Adams’ Warm Asparagus Spears With Aged Gouda, Sherry Vinaigrette And Truffle Oil

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/03/08/nobus-asparagus-with-red-grainshiro-miso-dressing-and-black-pepper-crusted-chilean-seabass-with-balsamic-teriyaki-sauce/ I wanted to do a new dish for my wife as part of her birthday dinner.  So I decided to surprise her with Chef Jody Adams’  Warm Asparagus Spears dish from her book In The Hands Of A Chef (p. 80). As I had mentioned in an earlier post, I’d […]

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Jody Adams’ Tuscan-Style Steak

Over the years, I’ve enjoyed going out to have dinner at Rialto Restaurant.  Two of my favorite dishes there have been the Warm Asparagus, Aged Gouda, with Sherry Vinaigrette and the Tuscan-style Steak, Arugula, Portabello and Truffle Oil. Well, I haven’t seen the asparagus dish on the menu for awhile, but they still have the […]

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Pudding things in perspective for custards

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/ So, at my wife’s request, I added a chawanmushi to last night’s dinner.  While she wanted a ‘classic’ chawanmushi, I thought I’d go ahead and try a twist to my serving of chawanmushi.  Using the Nobu chawanmushi template as my basic method,  I added some sliced black truffle to my […]

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Baked Cabbage, Nobu Style

Previously on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/02/16/nobus-vegetarian-cookbook/ * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ Back when my wife moved in with me, I decided to start making all sorts of dishes that she’d never seen before.  On one occasion I was feeling daring and decided to  try and make the Baked Cabbage With White Truffle (using Nappa Cabbage) from Nobu West […]

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Nobu Seared Chilean Sea Bass with Truffle Mirin and Soy

While my wife was on her way home from Asia (she was accompanying my mother-in-law back to her home in Asia), I thought it might be nice to do a dish from Nobu: The Cookbook.The dish I chose to do was the chilean seabass version of “Freshwater Eel And Foie Gras” (p. 138).  It was […]

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Nobu Chilean Seabass And Truffles With Yuzu Soy Butter Sauce

Chilean Seabass And Truffles With Yuzu Soy Butter Sauce is probably the very first full-blown recipe I ever attempted from Nobu Matsuhisa’s Nobu: The Cookbook. Here’s a link to the online recipe – http://books.google.com/books?id=Ch2kiePz4M4C&pg=PA110&lpg=PA110&dq=chilean+seabass+and+truffles+with+yuzu+soy+butter+sauce&source=bl&ots=ssB7aFIsQG&sig=3zXQepgaNVt6KvhSNYs4MOPuJ6U&hl=en&ei=YgynTfrLL6y60QH-vJX5CA&sa=X&oi=book_result&ct=result&resnum=2&sqi=2&ved=0CBoQ6AEwAQ#v=onepage&q&f=false When I first did this dish back in 2004 (before my very first visit to Matsuhisa in Dec 2004), it was […]

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Nobu Weekend Dinner At Home

Work during the last full week of Feburary had been rather difficult; as a result I had a hard time coming up with good ideas for a light and satisfying weekend dinner at home for my wife and I.  So I decided it might be nice to have a soup and a main course.  For […]

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