with cold soba (and chilled kombu dashi); gochujang infused tofu; kimchi; fried rice; and black garlic infused cod… "Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette." -- Wikipedia behind the scene also see my spicy korean noodles (chap chae or jap chae, Japchae - 잡채; 雜菜) here. and korean soba [mak-guksu(막국수)] and seared tuna here.

my French style chicken pot pie is made with roasted cornish hen, multi-color carrots, potatoes, peas, béchamel sauce, mushroom, baby leeks, thyme, rosemary, white pepper, etc.; baked with puff pastry... "A pot pie is a type of meat pie with a top pie crust consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients." -- Wikipedia "Pot Pies are said to have originated in the Neolithic Age around 9500 B.C. by discoveries made by archaeologists. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas and were then spread to the Romans. In the times of the Roman Empire, these pastries were served at banquets and were prepared with various meats, oysters, mussels, lampreys, and fish and included a crust made of a flour and oil mixture. The royalty nicknamed them "Coffins". Pot pies spread across Medieval Europe during the Crusades. In the 16th century, the English gentry revived the custom of serving pot pies and the tradition soon swept the country. A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." -- Wikipedia another day... what do you do with leftover beef ribs/cauliflower purée/spinach purée…I make a quick beef pot pie for Friday lunch for my boy… here is a sample recipe...

few of my recent Japanese dishes -- chawanmushi with parmesan foam; chicken sausage with tonkatsu sauce; seared tuna with mango salsa; spicy crab over avocado moouse; kani salad, apple slaw; togarashi smoked salmon; spicy Kobe beef with eggplant and pickled daikon radish... "Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers, have been adapted to Japanese tastes and ingredients. Some regional dishes have also become familiar throughout Japan, including the taco rice staple of Okinawan cuisine that has itself been influenced by American and Mexican culinary traditions. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally. In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018, the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world. In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List." -- Japanese cuisine - Wikipedia behind the scene chawanmushi with parmesan foam... Chawanmushi (茶碗蒸し) is a Japanese steamed egg custard that consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin. The egg custard is often served as a cold or hot appetizer. Chawan(tea cup) mushi(steam) literally means teacup steamed egg custard. -- Just One Cook Book "Foams are one of the techniques most associated with modernist cooking. They are easy to make, very versatile, and fun to use and eat. Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough." -- How to Make Modernist Foams see my other post -- kaiseki (懐石): my journey through rural japan spicy Kobe beef with eggplant and pickled daikon radish... "American Kobe beef - True Kobe beef comes from the region surrounding the city of Kobe. For centuries, the cattle was used not for meat, but to provide the muscle for rice cultivation. Consumption didn't really take off until after World War II. The American version of Kobe beef comes from the same breed of cattle raised in Japan." -- American Kobe-style beef replaces the real thing - NBC News see my other post -- kobe beef au poivre

my version -- with raita, aromatic basmati rice with peanuts, salads... Color, smell, and vibrancy is the cultural backbone of my heritage -- love celebrating that heritage through food in good times and bad. Salmon served with aromatic basmati rice with peanuts and healthy salads. here my salmon tandoori with cucumber raita; rice pilaf with peanut and peas; kale spinach carrot mango salad with ginger dressing… here my steelhead trout tandoori… "Rainbow trout and steelhead are ray-finned fishes in the salmon family, and they are one of the top sport fish in North America. Rainbow trout and steelhead are the same species, but they have different lifestyles. Steelhead are anadromous—meaning they spend part of their lives in the sea before going to rivers to breed—while rainbow trout spend their lives mostly or entirely in freshwater." - The National Wildlife Federation

my version -- boneless and marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours; served with onion, radish, parsley salad (seasoned with sumac) and mint sauce... lamb accompanied with grilled carrots, roasted fingerling potatoes (seasoned with horseradish, dijon, garlic, and rosemary), and spinach strawberry salad (dressed with homemade pomegranate vinaigrette). "Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America." -- Wikipedia here roasted lamb served with sautéed asian string beans with garlic and chillie, turmeric infused fried egg plants, roasted rosemary potato, pickled beets, and garlic nan. here roasted lamb served with roasted potatoes, yam; chilled carrots and beets (herb roasted first) over Greek yogurt seasoned with agave/Zaatar; and turkish bread.

my version -- served with tuscan fish stew made from homemade lobster stock, halibuts, prawn, clams, and fresh squids; infused with saffron… pasta al nero di seppia (pasta in squid ink) -- "Pasta with squid ink is one of the most common recipes of the Italian coastal regions. Believed to have originated in Sicily, you can find various versions of it in nearly every region in Italy. Cuttlefish, or squid, has always been a favorite food for fishermen’s families and nothing goes to waste, including the ink." -- Timeless Travel behind the scene... "Enjoying the richness of lobster meat might not be an everyday treat because of the high price you pay for a quality lobster. Having a recipe to make use of the leftover bodies and shells, until the last bits, is a great tool in the kitchen for using all of what you paid for so you can enjoy that wonderful lobster flavor longer. In general, stocks are meant to be a base for another recipe, while broths you can sip on their own. Use this stock as a soup base or for a fantastic lobster risotto, a fish soup, gumbo, fish curry, seafood chowder, or bisque." -- The Spurce Eats "Cacciucco alla Livornese hails from the port city of Livorno and is said to have been created by fisherman as a way of using up the smaller fish which couldn’t be sold. Like with many of soups and stews of the region, bread plays a role. The Tuscans often make their bread without salt which means it goes stale very quickly, so to use up the stale bread it is toasted, rubbed with garlic and then topped with the stew. While many fish stews would contain white wine, this rich stew has a red wine base which is enriched with squid and octopus, giving it an excellent depth of flavour. The selection of fish and seafood are interchangeable here so switch for your favourites if you prefer. If you have the time, it’s nice to buy whole fish and make your own fish stock." -- Great Italian Chef

my version -- fusion of Japanese/French techniques; served with char grilled eggplant, bok choy, cherry tomatoes; mash potatoes; and mango green salad with carrot dressing... "When consumers hear the term Kobe, the first thought that comes to mind is typically not a city in Japan, but rather a juicy steak right off the grill. Kobe beef is globally renowned for its rich flavor, juiciness, and tenderness or high marbling content. Kobe beef is cuts of beef from the Tajima strain of Wagyu cattle (which mean Japanese cattle), raised in Kobe, Japan. But did you know you can find Kobe-style beef produced right here in the United States?Since 1994, U.S. producers have worked to offer American Kobe-style beef that features the same characteristics, marbling and flavor that defines Japan’s Kobe beef by bringing herds of Kryoshi and Akaushi breeds of Wagyu cattle to the United States. The same closed herd and multi-trait selection process used for Kobe beef was adopted and is now used by various U.S. trade associations (American Akaushi Association, the American Wagyu Association, and the Texas Wagyu Association) that promote and uphold the industry standards. Highly prized for their rich flavor, these cattle produce what some would argue is among the finest beef in the world. -- USDA >> see my tuna au poivre here. my beef tenderloin with peppercorn cream sauce (steak au poivre) this version -- seared and roasted with garlic and thyme; sauce cooked with cream, french brandy; served with roasted potatoes and sautéed mushrooms... “Steak a la Diane,”named after the Roman goddess of the hunt. The renowned Auguste Escoffier gave us a recipe for pepper sauce intended for venison in Le Guide Culinaire, published in 1903. French chefs simplified the dish after the turn of the century, calling it "steak au poivre” for the first time. Venison steak was replaced with crushed peppercorn-encrusted beef, which was pan seared and served with a brandy, butter, and (sometimes) cream-based sauce. The dish was often cooked table-side because when the brandy was added to the hot pan it resulted in an impressive tower of vaporized alcohol flames. In the 1960s, American home cooks were introduced to the cuisine of France by Julia Child. Child’s longtime friend Jacques Pépin remembered her in the New York Times as “… almost a foot taller than I and her voice was unforgettable — shrill and warm at the same time.” -- Four Pounds Flour "The loin is the muscle that does the least amount of work thus the tenderloin provides the most tender cut of meat for roasts and steaks. Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family." -- Food Network "Traditional French chateaubriand is served with a red wine sauce, but the sauce for this beef tenderloin recipe is a recreation of a creamy green peppercorn sauce. After removing the meat, use the same skillet to saute shallots until soft over medium-high heat while the tenderloin rests." -- Michelle "Chateaubriand is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking." -- Wikipedia

my toragashi seasoned grilled salmon with avocado, asparagus, watercress moouse and soba with kombu dashi... veggie mousse... "Your mind might drift off to a mousse of this nature, but I’m here to reign you in! Our savory mousse is a velvety celebration of pure avocado, accented by lime, salt, and the tiniest hint of cayenne. Light as a cloud and perfectly balanced, it is a straight up avocado dream. “The texture is creamy, smooth, and luxurious,” Josh tells me. “It can be tempting to add more ingredients to the avocado mousse (chorizo! jalapeño!) but I find that this simple preparation, with no additions, results in a very clean and satisfying taste.” -- food52 Shichi-mi tōgarashi, also known as nana-iro tōgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum, a red pepper native to Central and South America, and it's this ingredient that makes shichimi spicy. -- Wikipedia Dashi is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. -- Wikipedia

my frenched lamb chops (seasoned with whole grained French mustard, molasses, aged balsamic) on butternut squash purée (seasoned with fresh ginger/turmeric/fennel seeds), homemade lamb demi glaze; blanched summer veg (multis carrots, leeks, and beets)… what is a frenched lamb chop? "Untrimmed chops have the entire fat cap in place covering all of the bones. Semi-frenched chops have a portion of the fat removed with some bone exposed. Fully frenched chops have the majority of fat removed and several inches of the rib bone exposed and cleaned." -- Cuisine at Home butternut squash purée "Making a butternut squash purée is often just a stepping stone to some other preparation, like pies, a warming soup, ravioli, or even an add-in for your favorite pooch's pupcakes (Fido loves 'em!). But it's just as versatile as a side unto itself, to be served like so many vegetable purées alongside mains like grilled or braised meats. At its best, a butternut squash purée has a concentrated winter squash flavor with a well-developed caramel sweetness and earthy richness. It shouldn't be loose or watery, instead holding its shape well enough to not be confused with its soupy sibling." -- serious eats Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). -- Wikipedia

my baked cod over asparagus, spinach, edamame purée; finished with hollandaise sauce; and pan roasted mint garlic shrimp and potato... cod... cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod. -- wikipedia behind the scene... "When a food is blanched properly, the flavor, color, texture, and nutritional value is preserved. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time." -- the spruce eats "Vegetable purée," I thought, on the first-ever go-round. "You cook the vegetables; you puree the vegetables. Got it." The techniques for puréeing may vary slightly depending on whether you're working with a root or starchy vegetable (like potatoes or starchy squashes), a stringy or fibrous vegetable (celery, spaghetti squash, or anything with an outer shell like peas or beans), or a highly absorbent veggie such as eggplant. But there are some general rules to heed. -- serious eats "Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper." -- Wikipedia

my butternut squash coconut turmeric ginger soup with purple potatoes, baked torched barramundi infused with sea salt and gochujang sitting on jasmine rice, torched pearl onion— finished with gastronomic foam made with cilantro, saki, mirin... barramundi... The barramundi or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia. -- Wikipedia squash soup ... see more on my butternut squash soup here. gastronomic foam ... see more on my foam here.

my toragashi seasoned seared yesso scallops over squid ink black garlic sauce and carrot daikon slaw ... japanese scallops... Japanese scallop is officially called Yesso scallop, a bivalve in the Pectinidae family. The shell width grows to about 20 cm, and it mainly inhabits the coast of the Pacific Ocean from the Tohoku region to Hokkaido and also the coast of the Japan Sea. -- Jetro When it comes to cooking scallops, there's a few rules you need to follow to sear them to perfection. Here is Alton Brown on the topic... Shichi-mi tōgarashi, also known as nana-iro tōgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum, a red pepper native to Central and South America, and it's this ingredient that makes shichimi spicy. -- Wikipedia squid ink sauce... What does it taste and smell like? Gourmets will say that squid ink tastes and smells with the sea. To be more precise, the flavor of squid ink is close to the flavor of fresh sea fish with some umami hints. -- Marky's Blog My squid ink sauce is made with squid ink infused with home made dashi black garlic, and agar agar... Along with my scallops, I served salted salmon with dashi braised bok choy and mushrooms; and cha soba (green tea soba) in dashi and kimchi..