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I still dream about this concoction at the Shangri-La. I’m thinking either Jasmine tea from T on Broadway, as that’s their tea provider, lemon and San Pelligrino (which is what they serve).

May not be actual tea that they use, as I made this yesterday with fresh lemons, tea and club soda. The tea made it somewhat bitter, and as I recall the jasmine in the lemonade was very strong and sweet, so I’m leaning towards jasmine extract . Still haven’t decided on the lemons, whether fresh lemons, lemon juice or lemonade, but I can tell you that club soda is NOT the way to go.  It was WAY too salty, and San Pelligrino should be used instead (5% or 130mg sodium vs. 1% or 10mg).

Serves 4

Nobu-Style Miso:
3/4 cup mirin
1/2 cup sake
2 cups white miso paste
1 cup sugar

4 black cod fillets, about 1/2 pound each
1 stalk hajikami

Note: side of grated daikon, and fermented soybean from Fujiya.

My friend Nobu Matsuhisa shared this signature recipe with me when he appeared on my Food Network TV show. The recipe is adapted from his beautiful “Nobu: The Cookbook” (Kodansha International, 2001). The hajikami garnish he calls for is a pickled ginger shoot, which you can find in Japanese markets; regular sliced pickled ginger may be substituted. You’ll find the sake, mirin, and white miso not only in Japanese markets but also in most well-stocked supermarkets. You can use sea bass fillets in place of the cod.

1. First, make the Nobu-Style Miso: In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.

2. Pat the black cod fillets thoroughly dry with paper towels. Put them in a nonreactive dish or bowl and slather them with the Nobu-style miso, saving a few spoonfuls of the sauce in a small covered bowl in the refrigerator to use as a garnish. Cover tightly with plastic wrap and refrigerate for 2 to 3 days.

3. Preheat the oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Place the fish on the grill or under the broiler and cook just until its surface turns brown. Then transfer to a baking dish and cook in the oven until the fish is just opaque in its center, 10 to 15 minutes more.

4. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style miso around each plate.

From Wolfgang Puck

Update Feb 25th: That mirin, sake, white miso and sugar concoction is delicious! Could not stop fondling the cod – supple as a baby’s bottom. Best is from Japanese fishmongers. Got mine from a store right beside the Airport Plaza at the end of Granville. This will be eaten on Friday. Experimenting with grilling and broiling to see which method is better.

Update Feb 27th: Grilled first, then in the oven. Remember to scrape off all the miso or it will burn in the grill and then in the oven. In the small toaster oven, 400F is too high and watch carefully. Other than that, it smelled delicious, and was so moist and juicy. Marinating it for 3 days might make it too salty though.

LOVE for Dinner:

  • Jasmine Lemonade
  • Rice Cracker Crusted Tuna w/Citrus-Sriracha Emulsion
  • Roasted Beets and Okanagan Goat Cheese w/Balsamic Vinaigrette
  • Foie Gras Brule w/Dried Sour Cherries and White Port Gelee
  • Sablefish w/Nut and Seed Crust in Sweet and Sour Broth

Or go for the Market Menu for tasters of all the above (except the lemonade, which is to die for!). Lunch specials at the Market as well, or the 50 minutes $20 power lunch downstairs in the Lobby Lounge, which has more hearty food. Business casual.

Market by Jean Georges
Level 3
(1 604) 695 1115

Urban Tea Merchant’s Wedding Imperial blend. It was the perfect dark tea with chocolate blended with caramel and savoury with milk. It will be missed.

Update: the blender is Mariage Freres! And can still be found!

Description:

A Romantic expression of Golden Assam tea with hints of chocolate and caramel. Assam is the the worlds largest black tea producing region, located in Northern India, Assam teas are best known for their pungent, malty qualities. A worthy addition to any Mariage Freres collection, and one of our favorites. Brilliant with a little milk and sugar.

Tea Origin: India

And can probably be found:

Watson Kennedy Fine Home
1022 First Avenue
Seattle, Wa 98104
206.652.8350

Lucca Great Finds

5332 Ballard Ave NW
Seattle, WA 98107-4060
Phone: (206) 782-7337

Anywhere else?
Update: ONLINE!!! @ Cultured Cup

Ultrasound fat melting technology

http://www.ultrashape.com/

I’m thinking… Mother’s Day present?

Available at Skinworks in Kerrisdale, and Pacific Dermasthetics.