Posts Tagged yuzu

World Of Nobu: Salmon With Yuzu Arugula Sauce, Nobu San Diego

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/09/07/jody-adams-tuscan-style-steak/ In looking for a new recipe to try I came across: (Black Pepper Crusted) King Salmon Tataki With Yuzu Arugula Sauce in World Of Nobu (p. 263).  In reading the recipe and the commentary, it reminded me very much of Jody Adams’, Tuscan Style Steak which had arugula dressed […]

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Salmon En Croute, Yuzu Dill Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/01/25/individual-beef-wellingtons Ingredients do not recognize national boundaries -Iron Chef Michiba …After dinner at one of Morimoto’s restaurants, diners often say to him, ‘We love what we’ve eaten, but it was not Japanese food.’ His response, ‘Why isn’t it Japanese, and why must it be?’  –Morimoto: The New Art of Japanese Cooking […]

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Kanpachi/Kampachi Tiradito Nobu Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la/ (3 Oct 2009 omakase) This past Sunday, Wegman’s opened a supermarket in Chestnut Hill and their sushi/sashimi offering area was providing kanpachi/kampachi – in blocks – much to my surprise.  Ok, so it was $40/lb, but the first thing that came to mind was “kanpachi tobanyaki”.   And then my […]

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Buckwheat (Soba) Pancakes And Blueberry Yuzu Compote, Nobu-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/02/18/pancakes So I wanted to try to make another breakfast item from the Nobu Hotel menu.  On the menu is Blueberry And Yuzu Soba Pancakes With  Blueberry Yuzu Compote, Yuzu Whipped Cream, Pecan Miso Butter, Maple Syrup. A picture of the item can be seen on p. 6 of the […]

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Yuzu Gelatin (aka Yuzu no Neri)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/24/iron-chef-chens-almond-pudding-vegan-version/ * https://tastingmenu.wordpress.com/2012/03/29/yuzu-soup-dessert-from-nobu-now/ While my wife and I were visiting my parents, I contemplated how I would approach Murata-san’s Fruit Jelly dessert (Kaiseki: The Exquisite Cuisine Of Kyoto’s Kikunoi Restaurant, p.186). After having done Iron Chef Chen’s almond pudding/tofu, I thought I’d try a dessert from Hiroko Shimbo’s The Japanese […]

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Roasted Duck Breast And Succotash Salsa

Being a New Englander during the holidays made me think about how I would take a traditional dish and make it my own with a personal twist.  A main course dish that I had in mind was pan roasted duck breast; and I thought I’d pair it with an iconic New England holiday dish – […]

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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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