my baked flounder seasoned with soy, mirin, saki, and gochujang; served with kombu dashi braised bamboo shoots, leaks, enoki mushroom; red sushi rice with pickled kombu; and cucumber, green apple, pickle burdock root slaw (seasoned with ponzu and sea salt)... red rice... "Whole grain red rice only has its husk removed and still has its bran and all other layers intact. The red color comes from the pigment anthocyanin. There are so many different varieties of red rice. It is highly nutritious and a good source of fiber. Its reddish color from anthocyanin and its antioxidant properties is another reason why you want to include red rice on a regular basis. Red rice has a pleasant nutty aroma that I really like. The texture of cooked red rice is slightly firm and chewy on the outside because of the bran, but soft on the inside when it’s perfectly cooked." -- What to Cook Today flounder... Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Flounder has a very delicate texture and a mild, slightly sweet flounder flavor. Because of its delicate texture, flounder fillets are a little more challenging to cook for a beginner. -- Wikipedia behind the scene... "Gobo or burdock root is an edible root vegetable that is very popular in Japan. It has known to be a powerhouse of antioxidants and for its many health-promoting properties. The stalk is long, roughly 20-28 inches (50-70 cm) and weighs about 5 oz (150 gram) and sometimes more." -- Just One Cookbook "To make sushi you need sushi rice, which is short-grained rice seasoned with vinegar and sugar. Any sushi lover knows that rice is one of the critical ingredients of this traditional Japanese dish. Traditionally, there is a particular type of rice that Japanese chefs use for sushi, and it’s called sushi rice. This type of rice is actually made from short-grain Japanese rice. However, if you can’t find it, you can use other types of rice to make sushi, like Calrose rice and brown rice." -- Home Kitchen Talk

my lamb seasoned with herbs de Provence, garlic, onion, French mustard, etc.; slow roasted; served with demi-glace, roasted root veg, and mango, snap peas salad... provencal cuisine... "Provençal cuisine is obsessed with different types of native herbs, olive oil and garlic. Their brightness elevates the vegetables, meat and seafood freshly harvested from their habitat. Such combinations result in satisfyingly rich and colourful delicacies imbued with rustic characters." -- Michilan Guide Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. -- Wikipedia 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 brining the lamb... "A wet brine is exactly what it sounds like: a solution of salt, sugar, spices and other flavorings. It's the brine most people use for turkey. Wet brining can be used for any meat or fish with a few adjustments to the salt concentration and the time the protein is in the brine. Brining your leg of lamb in salt water can help to ensure tenderness and that melt in your mouth texture. Brining can be effective when done for as little as one hour but can even be done for days before cooking." -- Food Network

my red and black rice served with beef rangdang and coconut milk veg stew... When I was growing up, my grandmother often made some kind of spicy beef stew, red rice, and fresh veg in her village home in bangladesh. This dish of mine [specially made for my son, who these days needs to eat a lot of protein and greens] is an homage to my south asian heritage; infused with aromatic spices and herbs like lemongrass, ginger, kaffir leaves, star anise, and fresh turmeric. red and black rice... "Red rice is also bundled with flavonoids such as anthocyanins, apigenin, myricetin, and quercetin. As such, red rice is more effective than brown rice as it helps the body fight cancer-causing free radicals. Additionally, red rice also helps in reducing inflammation, controlling cholesterol levels as well as lowering blood pressure. Black rice is also known as the Forbidden rice, and the reason for this is that this rice was reserved only for the royal people in ancient China. For a much longer time, black rice was included in Chinese cuisine. This rice variety is jet black in color which normally turns purplish when cooked. As per studies, black rice boasts the highest antioxidant activity which makes it a nutritious choice for consumption. Black rice comes packed with antioxidants, fiber, protein, phytonutrients, phytochemicals, iron, and vitamins. Consumption of black rice also helps in shedding weight, detoxifying the body, reducing the risk of diabetes as well as cancer, etc.” -- Archana Kabra veg stew in cocunut milk... parsnip, carrot, cheakpeas cooked with fresh shallots, garlic, turmeric, ginger, palm sugar, lime, and cocunut milk... beef rangdang... See more on my beef randang dish here.

my version -- cooked with ginger, garlic, lime juice, chili, palm sugar, lemon grass, coconut milk, etc.; served jasmine rice and mango cucumber salad... Sambal is a chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese and Sundanese origin (sambel). Sambal is often described as a hot and spicy Indonesian relish. It likely originated from Java, as etymology studies suggests that the term is a loanword derived from Javanese sambel. However, its main ingredient, chili pepper of the genus Capsicum, is not native to Southeast Asia, but from the Americas. Common variants used in sambal recipes include Cayenne pepper and bird's eye chili pepper (both varieties of Capsicum annuum). These variants are native to the Western Hemisphere and were introduced to the Indonesian archipelago in the 16th century by Portuguese and Spanish sailors during the Columbian exchange. Researchers note that the people of the Maritime Southeast Asia were already familiar with a type of hot and spicy relish prior to the 16th century. -- Wikipedia "Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. There are two main categories of sambals in Indonesia, they are sambal masak (cooked) and sambal mentah (raw). Cooked sambal has undergone a cooking process that resulted in a distinct flavour and aroma, while raw sambal is mixed with additional ingredients and usually consumed immediately. Sambal masak or cooked sambals are more prevalent in western Indonesia, while sambal mentah or raw sambals are more common in eastern Indonesia."

my unadon served along with chawanmushi... "Unagi sushi is a mainstay item at most sushi restaurants, but have you tried unagi rice bowl before? This classic Japanese dish is called Unadon (鰻丼) or Unaju (鰻重), or you might have known it as eel rice. The Japanese have a special affection for Unadon because the satisfaction of eating perfectly grilled unagi over a bed of warm rice is incomparable. Oh, and the aroma of the sweet caramelized sauce…that alone is enough to make my mouth water. In the Tokyo region, the skewered eel is first broiled without the sauce, and we call it Shirayaki (白焼き). Then the unagi is steamed, before being dipped in the sauce and grilled again. Unagi (freshwater eel) is considered an expensive delicacy in Japan, and it’s not an everyday dish. I did a quick research and found out that 26.2% of people eat unagi “about once every 6 months”, followed by “once every 2 to 3 months” at 16.8%, “less than once a year” at 16.1%, and “once a year” at 15.8%." -- JOC "Japanese home cooks don’t buy a live eel to cook at home. They buy pre-grilled eel fillets and just reheat them before serving. Here in the US, you can purchase grilled eels that have been vacuum-sealed in Japanese/Asian grocery stores." along with unadon... my chawanmushi (with salmon, corn, peas, fish cake) and snap pea carrot salad…

my version -- marinated with ginger, garlic, lemon, turmeric, mustard oil, yogurt, chili, smoked paprika, cumin, coriander, clove, etc.; and baked in oven... History of Tandoor takes us back by 5000 years to Indus valley and Harappan civilizations of ancient India. "Chicken tandoori is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then grilled or broiled. The name comes from the cylindrical clay oven, or tandoor, in which the dish is traditionally prepared. The chicken is best marinated overnight, but if you’re in a time crunch, a few hours will do just fine. Serve with Homemade Naan, Basmati Rice Pilaf with Dried Fruits and Almonds or a refreshing Cucumber Mint Salad." -- Jenn Segal "Traces of tandoors were found from the excavation of these historical sites. Use of tandoor however is not limited to only the Indian subcontinent; people use tandoor in West and Central Asia as well. Traces of tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, modern tandoor was brought to India by the Mughals. Portable tandoor was invented much later during the reigns of Jahangir, a Mughal ruler. It is said that portable tandoor was carried by a team of cooks whenever he travelled. Despite the long history of tandoor, tandoori cooking was not common in Delhi till 1947. It was then that the Punjabi refugees brought tandoor to Delhi. Finally tandoori cuisine took its root in India and now there will be hardly anyone who would not salivate on hearing about tandoori chicken, tandoori roti, naan and other delicacies." -- The Food Funda another day... served with aromatic basmati rice, tamarind chutney, mango corn relish...

my salted salmon served with dashi braised bok choy and mushrooms; and cha soba (green tea soba) in dashi and kimchi... salted salmon... "salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. While salted salmon is readily available for purchase in Japanese supermarkets, it can be difficult to find in the United States. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight." -- serious eats "The salmon is marinated with sake and let rest for 10 minutes. Before salting, you want to make sure to pat the salmon surface dry with paper towels. Then sprinkle sea salt liberally on all sides including the skin. The salting process not only helps to remove any fishy taste, it also plays a role in enhancing umami and firming up the flesh of salmon. We will then wrap the fillets in a few layers in an air-tight container before keeping them chilled in the refrigerator for at least 2 days. After this, they will be ready to be broiled in the oven, grilled or pan-fried. The fish will come out tender with a flavorful crispy skin. When ready to enjoy, have a few squeezes of fresh lemon juice to perk it up. It is really that straightforward." -- JOC along with salted salmon... Along with my salmon, I served toragashi seasoned seared yesso scallops over squid ink black garlic sauce and carrot daikon slaw; and cha soba (green tea soba) in dashi and kimchi...

my version -- infused with gochujang, chili crisp, soy; and carrot, daikon, avocado salad with ginger dressing... "Hiyayakko(冷奴) is Japanese chilled tofu that is served as an appetizer or side dish. The smooth silky and creamy texture of the tofu helps to cool the body and makes a delightful respite on a sweltering day. To make Hiyayakko, we use silken tofu which has a creamier and velvety texture compared to regular tofu. Silken tofu also contains a lot more liquid, so you need to drain the tofu for 10-15 minutes prior to serving." -- Just One Cookbook here infused with gochujang chili, mirin, sake, dried garlic and jicama salad...

my version -- with wasabi peas mash potatoes and asian green salad with ginger dressing... ingredient for Teriayaki sauce -- sake, mirin, and soy sauce. asian stir-fry veg (carrots, boo-choy, radish, mung beans).

my traditional fermented sweet and sour yogurt dessert made with milk, curd culture, jaggery (date plam sweetener), and condense milk... Mishti Doi, or sweet yogurt, is possibly the most popular and beloved sweet Bengali dishes. "Mishti Doi is an essential part of a Bengali meal and is traditionally made for religious and festive occasions like Durga Puja, Bengali New Year, and weddings. In the Vedas, curd or yogurt is described as the food of the gods, which may explain why it is an essential part of religious rituals." -- yummefy behind the scene... "Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. For making mishti doi its better to use earthen bowls or pans. The porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick." -- Dassana Amit the origin.. "Mishti-Doi is a very popular dessert in West Bengal and Bangladesh. We Bengalis take pride in Misti Doi. However, did you know Bengal’s favourite Mishti-Doi originated in Bulgaria! Well, now do not raise your eyebrows. Not all of us know that majority of Bengali’s sweet box originated in some European nation. You definitely know that that the yeast that helps make Mishti-Doi is called ‘Lacto bacillus’ and Bulgarikush is the one who taught the world how to make yoghurt. Interestingly, most Bulgarian dishes come with a yoghurt flavor. Bulgarians love their home-curd so much that they put it as a side dish with any of their meals throughout the day. Can you even believe they have a museum for yoghurts! It is believed that almost 4,000 years ago Mishti-Doi was brought to Bulgaria by nomadic tribes in bags that were made from animal skin. Mishti-Doi was introduced when the Mughals ruled India. It is believed that some merchant introduced it to the Sultans and that’s how Doi (Both sweet and sour) entered into the Bengali Kitchen (or `Henshel' in Bengal)." -- Jiyo Bangla

my korma with frenched chicken leg; beef shami kabab served with cilantro mint lime foam; aromatic saffron rice; and leak and torched pearl onions... New Year's Day "You can get excited about the future. The past won’t mind." -- Hillary DePiano My mother, when she could cook, often would make korma, polao, and kabab on New Year's Day to welcome a new beginning. My dish here pays an homage to my mom's cooking by elevating some of the elements with modern twists incorporating basic molecular gastronomic techniques. What is Korma? "Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices." -- Wikipedia Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. - NY Times behind the scene My chicken legs are frenched; braised; and baked in spiced yogurt sauce... "Frenching a chicken leg is a great way to elevate the chicken leg to something a little edgy, like a food truck might serve. It might be adult food but the kid in you will still love the handle. Frenching is a technique where tissues are cut away, exposing the bone for a fancier presentation. Usually it is simply for appearance sake, as with pork, veal or lamb chops. But frenching a chicken leg is more than just an appearance treatment. When you french a chicken leg, you are also removing tendons and compacting the meat, making a more juicy and enjoyable bite." -- Nimble Me This What is Shami Kebab? "Shami kabab or shaami kabab, is a local variety of kebab, originating from the Indian subcontinent. It is part of the a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices." -- Wikipedia behind the scene my kebab is served with cilantro mint lime gastronomic foam and tamarind chutney... "Culinary foam (from the Spanish “espuma”) is one of the most known techniques of modern cuisine. Culinary foam has been invented by the chef of “El Bulli” Ferran Adrià in the Nineties. Nowadays, culinary foam has become an indispensable element in the elaboration of the menus of gastronomic restaurants." - 100%Chef "Beginner’s mind is a practice of approaching our experiences empty of assumptions. When we don’t already have the final answer in mind, we can more readily welcome new possibilities. A beginner’s mind allows us to embrace the highest emotional qualities — such as enthusiasm, zeal, and optimism — to creatively move ourselves forward." -- Faisal Hoque

my version -- with homemade kombu, Katsuobushi dashi... 糖醋红心萝卜 "Simmered or braised dishes, also known as nimono, are a staple in Japanese cuisine. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono." behind the scene... here are two other versions with daikon, bok choy, bambo shoots, and radish...