1/2 lb. fresh shitake mushrooms
1 T. olive oil
2 cloves garlic, minced
1 t. dried thyme
1/2 t. fresh ground pepper
4 (6 oz.) beef tenderloin steaks ( 1-1 1/2 inches thick)
2 shallots, finely chopped
2 cloves garlic, minced
1 cup Maderia wine
1/2 cup condensed beef broth, undiluted
1/2 cup heavy whipping cream

Remove stems from mushrooms. Cut the caps into thin slices.
Combine the oil and next 3 ingredients; coat steaks with mixture. Place a large skillet over medium-high heat until hot; add steaks, and cook 12 minutes or until desired doneness, turning once. Remove steaks from skillet, reservoing drippings in skillet. Keep steaks warm.
Cooks shallots and garlic in drippings, stirring constantly until tender. Add Maderia; brings to a boil. Reduce heat and simmer 10 minutes or more until reduced to 1/2 cups.
Add beed broth and mushrooms; cook 3 minutes or until tender, stirring often. Remove from heat. Stir in whipping cream; spoon some of sauce onto serving plates, add steaks.
Garnish with cherry tomatoes and fresh herbs if desired.

Yield: 4 servings

Note: this is great with mashed potatoes.

I hadn’t made a risotto in a while and the last one I made was a bit sub par, so the other day I decided to try again.  I watched a couple technique videos on eatdrinkordie.com (Thanks Tom Colicchio) and made a portabello risotto.  It was pretty good and I went and got myself addicted.  This recipe is the third revision of the portabello risotto.  Eat at your own risk you just might get hooked.

This recipe will make about four large portions

Ingredients

• 2 cups arborio rice
• 1 large onion diced
• 1 shallot fine diced
• 3 cloves carlic fine diced
• 1 large portabello cap large diced or 3 shitake caps sliced
• 4-6 cups vegetable stock
• olive oil
• 1 cup white cooking wine
• 2 tsp balsamic vinegar
• 2 tbsp fresh chopped cilantro
• salt and pepper to taste

So this recipe requires a bit of patience so if you dont have about 45 minutes to kill you may not want to commit to it.  Add your salt and pepper throughout the cooking process for a balanced seasoning at the end

First off your going to want to heat a couple tbsp of olive oil in a stainless steel pot  or deep pan.  Set the stovetop to about medium or just a little lower.  In a seperate pot get your stock warm, not hot, warm.  Add your onion and shallot to the oil.   The key to caramelizing onion is a medium heat and time.  just move them around occasionally until the onion becomes soft sweet and light brown in color. 

 To the onions add the diced garlic and rice.  Turn the heat up to just above medium.  toast the rice for about a minute or two being sure it is well coated with the oil and onions.   Deglaze the pan with about half of your wine.  Stir it so that anything stuck to the pan comes loose and mixes with the rice.   This is an important step for building good flavor.

By now your stock should be warm.   You want to add about a half cup of stock at a time stirring occasionally to release the starches in the rice which will eventually give it a creamy texture. 

Try not to let it boil in your pan.  If it boils the rice will have a soft texture, you want to end up with an al dente sort of texture no crunch but no mush either.  Just stir the stock in until it evaporates then add another half cup or so.  After a couple cups of stock have been ubsorbed add your mushrooms and balsamic.  Continue adding stock and stirring until the rice is the desired texture.  From your first cup of stock it should take about 20 to 35 minutes depending on your temp to cook the rice properly. 

Once you think the rice is done add a quater cup more of stock your remaining wine and your chopped cilantro.  Stir until the consistency is such that when you run a spoon through it a trench forms and then slowly closes back up.  Garnish with a little more cilantro and raw mushroom.

If you have leftovers you can reheat them after they have been refrigerated by adding a little warm stock then brining it up to temperature in a frying pan.  Not as good as it was right out of the pan the first time but still good.

People have tramped into damp forests and scoured meadows, mushrooming for these tasty fungi morsels for centuries. Many delicious, edible mushrooms are available, but only about three percent of wild mushrooms are safe for humans to digest.

Puffballs, morels, meadow mushrooms, and shaggy manes sprinkle hillsides and woods during many seasons. Enthusiasts target wet fields or fallen logs to pick whole mushrooms, pack them in wax paper, and carry them home to identify. The climate, vegetation, and kind of soil narrows down the mushroom variety, as well as coloring and shape.

Some edible mushrooms are so rare that they are now cultivated. These gourmet mushrooms include truffles, enoki, chanterelle, portabella, shiitake, and oyster. These cultivated varieties are also becoming more popular in the better grocery stores. Some businesses even sell “mushroom logs” that are seeded with several varieties of mushrooms for the enthusiast to grow and enjoy, secure in the knowledge he is getting a “wild” mushroom, but not a dangerous one.

Mushrooms are largely interchangeable in recipes. They can be used in sauces, soups, stews, stir-fry dishes, pasta accompaniments, on pizza, and raw, on salads.

November 2009 Exercise – Michael Rosen, CEC, Executive Chef, The Speedway Club @ Lowe’s Motor Speedway, Concord, NC

Snake River Kobe Flat Iron Steak and Fresh Maine Lobster

Herb Fingerling Potatoes, Grilled Asparagus with Shitake Mushrooms

Finished with Shallot Demi Reduction

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

So I had a friend staying the night and I told her I’d make dinner for her and one of my roommates, Maggie. When I asked the visiting friend, Mikuni, what she’d like for dinner, she replied with “Asian food!” and, surprise surprise!, I made Asian (style) food.

I’ve tried these pork wraps before, and they aren’t particularly difficult except for when you’re actually combining everything together into the final piece. My previous attempt also included cooking everything all at once together, but I’ve learned my lesson…that isn’t that easy and it’s just darn difficult!

Luckily, I’ve learned from my mistakes, and here is now an easier-to-make and maybe even tastier version of the wraps from the past (hey it rhymes!…kind of)

Recipe (makes 6 wraps, ~two each for three people)

Ingredients

-6 slices of pork shoulder butt

-6 shitake mushrooms

~half a handful of dried wood ear fungus (soak these in cold water for about an hour so they unfurl)

~1-2 bunches of bok choy or a similar vegetable

-3 cloves of garlic

-quarter sheet of nori (Japanese seaweed sheets), cut into five strips along the long edge (optional)

Instructions

1. Separate the bok choy into individual stems, wash and dry before cutting into thin strips length-wise.

2. Cut shitake mushrooms into strips.

3. Dice garlic.

4. Grease and heat pan. Saute garlic lightly before adding fungus, mushrooms, and vegetables. Cook thoroughly. Set to side in a bowl.

5. Cook each slice of pork individually. When done, take the slice on a plate and place some of the cooked vegetables in the center of the pork. Roll.

6. Optional Take a strip of nori and tie carefully around center of roll.

7. Repeat for five other slices of pork.

Although the nori is entirely optional, I really recommend it. It adds a nice complementing flavor for the pork as well as makes it easier for the entire wrap to stay together, and I personally enjoyed it as I tried to shove the entire thing into my mouth. And I think Maggie and Mikuni enjoyed it too (laugh).

12h00 – É Seu Direito – Saúdo do Adolescente

12h35 – Ciranda Cultural – Solda

13h05 – Tempero da Terra – Shitake Mishi

– Aqui é Assim – Patrimônio

– O Dono da Rua – Anne Frank

– Sabe Como? – Redução de Estômago

– Essa Casa Tem História – Capela da Glória

13h30 – Brasil Eleitor – Programa nº 286

14h00 – Esquenta ao vivo

14h30 – Sessão ao vivo

17h00 – PR399 – Assaí

– Serviços Públicos – Procon

– Onde Você Estava? – Acidente Aéreo de 1958

– Essa Casa Tem História – Museu de Bonecos de São José dos Pinhais

– Tempero da Terra – Broa Polonesa

– O Dono da Rua – Rocha Pombo

– Aqui é Assim – Jardins da ALEP

18h00 – TelejornAL ao vivo

18h30 – Plano Geral – Nova Lei de Adoção

19h30 – É Seu Direito – Saúde do Adolescente

20h00 – Reprise Sessão

22h30 – PR399 – Assaí

– Serviços Públicos – Procon

– Onde Você Estava? – Acidente Aéreo de 1958

– Essa Casa Tem História – Museu de Bonecos de São José dos Pinhais

– Tempero da Terra – Broa Polonesa

– O Dono da Rua – Rocha Pombo

– Aqui é Assim – Jardins da ALEP

23h30 – Reprise TelejornAL

– Perfil Parlamentar – Élio Rusch, Cida Borghetti, Luiz Nishimori, Edson Praczyk

Japanese dish that's great for vegans!

Ingredients

2/3cupSliced Shiitake Mushrooms, by Dynasty

1pkgFirm Tofu, by Silken

2tbspPotato Starch, by Hinokuni

3tbspSoy Sauce – all purpose, by Marukin

1tbspManjo Aji Mirin, by Kikkoman

1/8tspWhite Pepper Powder

4tspVegetable Oil – divided

2cupsRice, by Calrose

2 Carrots – julienne cut

1 Yellow Onion – cut into thin wedges

Directions

1. Soak shiitake in 2 cups hot water, 25 minutes.
2. Drain tofu. Halve tofu horizontally and vertically to get 4 equal size “steaks.” Place tofu on paper towels, in single layer. Let drain 30 minutes, changing towels when wet.
3. Drain shiitake, reserving liquid.
4. Combine shiitake liquid, potato starch, soy sauce, mirin and pepper; stir until potato starch dissolves. Heat large frying pan, preferably nonstick, over high heat.
5. Add 2 teaspoons oil; coat inside bottom of pan. Add tofu steaks, in single layer. Cook 2 to 3 minutes on each side, or until lightly browned. Remove from pan; keep warm.
6. Heat remaining 2 teaspoons oil in the same pan. Add carrots and onion; sauté 2 to 3 minutes, or until tender crisp.
7. Mix in shiitake, shiitake-cornstarch mixture. Cook and stir 1 to 2 minutes, or until mixture boils and thickens. For each serving, place a tofu steak on serving plate. Spoon 3/4 cup shiitake sauce over tofu. Serve immediately with rice.

Recipe and Image from Asian Food Grocer

Inspired by our mushroom foraging this fall, this pizza is wonderous, and especially with a glass of red wine. We choose  Riscal, Tempranillo (chosen to allow the mushrooms to be the star in your mouth). The ingredients have been eyeballed to meet our family needs, and not measured to exacts, so please use this as a guide and inspiration.

Shiitake, Oyster, Cremini or mushrooms of your choice (1 bunch of oyster, 10 shiitake, and 10 cremini  sliced)

Yellow Onion (1 Large sliced)

Fresh parsley (handful chopped)                                                                               

Swiss Chard (4 medium size leaves chopped)

Fontina Cheese (enough to scantily cover ingredients, grated)

White wine (about 3 tablespoons)

Butter & Olive Oil (I mixed olive oil and butter together to save my arteries)

Pan fry your onion in butter and olive oil until nicely browned or caramelized. Reserve. In the same pan add more butter,olive oil and  mushrooms and fry. Add parsley and wine, simmer until wine has been absorbed. Turn heat off, add swiss chard and toss. Reserve.

Distribute ingredients equally over pizza and bake in a 450 oven for 5-7 minutes and then change to broil for remaining cooking time. Watch closely.

The cooking times will vary depending on ingredients.

My pizza dough Recipe.

1 cup warm water

1 package active dry yeast

21/2 to 3 cups of bread flour

2 tablespoons of olive oil

1/2 teaspoon of salt

Combine the water, yeast, and 11/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. IF the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with a kitchen towel and place in the oven with the door closed and the light on, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, place  on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a tower and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked.

This made 2 medium size pizzas.

We can’t help but love a movie dedicated to the love of noodles and broth in a bowl. The weather is turning colder, and scenes from the brilliant “noodle western” classic, Tampopo come to mind.

As you can see in this clip, the Japanese are SERIOUS about their noodles. Lucky for us, our Egg or Spinach Linguine are up to the task, but perhaps with a little less ceremony involved.

Tonight, with the smell of leaves and woodsmoke in the air here in Ann Arbor, I decided to whip up a batch of my own Japanese-style noodles using Al Dente Spinach Linguine. It holds up so well, remaining tender but firm in my homemade chicken broth…totally sating my craving. It’s also INCREDIBLY easy. If you have kids who need to whip up a quick and healthy meal, we have some tips for that as well.

Wendy’s Tampopo-inspired Noodle Bowl

a pound or so of boneless, skinless chicken thighs (roasted and slivered)

handful of shitake mushrooms (roasted and slivered)

a shake or two of herbs (I used rosemary and thyme)

salt & pepper

olive oil

half a bag of Al Dente Spinach Linguine

a few handfuls of fresh baby spinach (slivered)

Chicken stock (about a quart)

Roast the chicken thighs & mushrooms on a baking sheet at 375 for about 20 minutes

Instructions: Dress chicken thighs (whole) and mushrooms (whole) with olive oil, salt, pepper and herbs. Roast in oven at 375 for about 20 minutes on a baking sheet. Then cool enough to handle. Sliver.

Cook Al Dente Spinach linguine in salted water for just under 3 minutes, Drain.

Heat chicken stock, then add slivered roasted mushrooms and chicken. Bring up to a boil, then simmer. Add noodles and slivered baby spinach. Serve it up in a bowl and be sure to thank and apologize to the chicken

Slurp and enjoy! It would also benefit from a little float of roasted sesame oil on the top! The Japanese sometime also garnish with a poached or slow-cooked egg—udon style. Vegetarians might enjoy tofu and a Dashi broth with some slivered seaweed instead of the spinach.

Kid tips: (Sometimes I make extra noodles and chicken and bag them up to keep in the fridge to make another batch of this quickly if the mood strikes, which it often does this time of year.) Just boil some stock, add ingredients and noodles then reduce to a simmer and serve.

Japanese-style noodle bowl with Al Dente Spinach Linguine

After having the flu so long, I wanted to cook something both interesting and relatively low maintenance as I eased my way back into the kitchen. I also wanted a dish that used only what I had on hand with no last minute run to the store for ingredients. Looking in my freezer, I found a pork tongue and two lamb livers still left over from one of my massive offal purchases from Chestnut Farms. The pork tongue had potential. I left that to defrost and searched my cupboards. I found some dried udon noodles, some dehydrated shitake mushrooms, and some soy sauce. Bingo, a dish.

Two pork tongues. I put the liver away for a rich pate on another day.

Pork tongue is a lot like other tongue. It’s a tender cut of meat if you cook it right. I put my tongue in a pot of water, soy sauce, a little brown sugar, one quartered onion, and two pieces of celery quartered. I brought the whole thing to a slow simmer and went and laid back down.

Two tongues, some aromatics, and a broth of water, soy sauce, and some brown sugar.

Two hours later, my tongues were tender. I removed them from my pot, and added my udon noodles to cook while I skinned and chopped the tongue. The skin should be easy to remove after the tongue’s extensive hot water bath. Tongue has a few fatty pieces as well that you will want to remove. The rest is pure porky succulence. Slice thin on an angle.

Skinned and sliced tongue, a pure porine pleasure.

Using my tongue broth to cook the udon. I told you this was a simple dish. Only one pan.

Once my udon was cooked, I removed the noodles and set them aside and turned up the heat until the broth had reduced to a syrupy consistency. Back in went the tongue and udon, along with the shitake mushrooms I had rehydrated in boiling water, gave the whole thing a quick stir, and added some scallions for garnish and my first dish after a week of not cooking was finished.

The finished dish of udon, pork tongue, and shitake mushrooms.

Udon noodles have a relatively mild nutty taste and a marvelous consistency. They went great with the slightly sweet soy-based sauce. The tongue was succulent and tender, and the texture of the shitake mushrooms was a nice accompaniment. Plus, this was my first time cooking and eating pork tongue. All and all, a nice and easy dish to make upon first returning to the kitchen.

My husband, on the other hand, perhaps a little too happy about my kitchen, and especially my offal hiatus, decided to make bagel pizzas. Our household still hasn’t returned to normal.

Scott's famous bagel pizzas. First time he's made his old bachelor dish since we've been married.

De todos os lugares que frequento, o que mais vou e o que mais eu gosto é o Sushi Garden de Blumenau, restaurante com comida japonesa e chinesa que fica localizado no Centro, na rua Getúlio Vargas, bem em frente a RBS.

Ambiente muito aconchegante e garçons atenciosos.

O Suco de Kiwi deles é simplesmente fantástico e fresco e a Heinecken é geladíssima. De Trincar!

Pedimos shitake na Manteiga(Em Torno de R$17,00), Hot Roll Filadélfia(Em torno de R$18,00) e Um Combinado Executivo(Em torno de R$45,00. Não lembro ao certo), trocando o peixe branco por salmão(Só pego o peixe branco quando for Prego).

De entrada eles servem Sunomono(Cortesia)

Shitake na Manteiga

O Shitake na Manteiga é tão bom, que quando lembramos de tirar foto já estava acabando. Desculpe, mas a fome foi maior que tudo.

O Combinado Executivo tem 28 peças assim distribuídas:

8 sakemaki (enrolado de salmão)
3 fatias de sashimi de peixe branco da estação
3 fatias de sashimi de salmão
3 fatias de sashimi de atum
3 fatias de sashimi de kani
2 niguiri de peixe branco
2 niguiri de salmão skyn
2 niguiri de salmão
2 niguiri de atum

Combinado Executivo

O Hot Roll poderia ter vindo com menos molho Tarê, mas eu sempre esqueço de pedir para colocarem menos. É questão de gosto.

Hot rool fildélfia (empanado c/ salmão, arroz e cream cheese)

O Tempo de espera para quem chega cedo(antes das 20:00) é menor que 15 minutos para receber todos os pratos à mesa, mas se chegar após esse horário, corre o risco de esperar uns 40 minutos, pelo menos.

O Preço desse nosso pedido acima com 2 sucos de Kiwi ficou em R$90,00 contando so 10% que eu pago somente se sou bem atendido. É um pouco salgado para um jantar(pro meu bolso) mas com preço bom para comida japonesa, visto que saimos de lá bastante satisfeitos. Peixe de qualidade e sempre frescos.

As sobremesas do Sushi Garden são em Geral boas e com bom preço, mas quase sempre, falta espaço para elas em nosso compartimento gástrico, hehehe.

Bom Apetite! E desculpe a qualidade das fotos.

Dadar Shitake

Dadar Shitake [dok Sulastama]

Artikel Kuliner terkait dengan Dadar Shitake
1. Menikmati Aneka Masakan Jamur di Jejamuran

Resep Dadar Shitake
Sumber: BionicFarm

BAHAN:
100 g SHIITAKE, iris tipis
5 butir telur ayam
50 g bawang putih, cincang halus
2 buah cabe merah tanpa biji, iris halus
1 batang daun bawang, iris halus
Garam dan merica secukupnya

CARA MEMBUAT:
Tumis bawang putih hingga layu, masukkan jamur, aduk rata lalu sisihkan
Kocok telur, tambahkan garam dan merica
Masukkan tumisan bawang putih, jamur dan sisa bahan lainnya, aduk rata
Goreng hingga matang, sajikan hangat

Ducks Bum

On our regular Saturday morning walk from North Pond back to town we enjoyed the farmers market, the pond, country side and the zoo. I have also been testing out my new camera the Canon EOS TLi and it seems to be holding up well.

We ate this for dinner

I adore Mushrooms and I had never noticed this mushroom stall before. We bought a couple of pounds of shrooms and cooked them for dinner which was quite nice I have to say I thnk we bought shitake and crimini which flavour wise were pleasant but not massively exicing. All very healthy though.

Lab Up & Grub Down

It was all peace when we got blessed by a visit from good friends and homies in music, Stacy Epps and Everet James. Stacy and I go back for a minute, (*hint hint she can be heard on my forthcoming album w/ Paten Locke, “Studies in Hunger,” on Domination Recordings) and tonite she fell through to record a part of my project with Batsauce. Needless to say, Chef 4 Burners catered the studio session lovely.

(L to R - EJ, Stacy Epps, Batsauce, Lady Daisey)

Spinach & Arugula Salad w/ Radish, Strawberry, Carrot, Tomato, Avocado, EVOO, & Red Wine Apple Cider Vinaigrette

Preppin the Bruschetta and Veggies for the Pasta Sauce - Shitake & Button Mushrooms, Zucchini, Yellow Squash, Onion, & Garlic

Angel Hair Pasta & Marinara w/ Grana Padano Cheese. Arugula-Tomato & Avocado Bruschetta.

Chef 4 Burners - From recording Stacy to hitting the kitchen!

Peace See Ya Later!

When antibiotics first appeared on the medical scene it was thought that immune system disorders would be a thing of the past. These disorders which now include M.E., A.I.D.S., and a whole battalion of new health problems are greatly on the increase and often fatal.

Reduced immune function now appears to be caused by many new factors including: indiscriminate use of antibiotics, cortisol steroids, vaccines, contraceptive pills, chemotherapy, X-Rays and environmental pollutants (the average city dweller now takes in 2 kilos of such pollutants each year).

DIET: is an important factor in maintaining balanced immune function. A diet rich in anti-oxidants (such as Vitamin C., A, E, Zinc and Selenium etc.) with the avoidance of excessive use of refined sugars, dairy products, yeast, fruits, vinegar, red meat, saturated fats, caffeine, nicotine and alcohol.

STRESS: creates adrenal weakness and resulting fatigue. Stress is largely caused by excess stimulation and can be treated by rest, relaxation, meditation, gentle exercise (including yoga, Tai Chi etc.) and sedative, Adaptogenic or nervine tonic herbs (such as passiflora, chamomile, valerian etc.). There are a great deal of eastern adaptogens, which are particularly effective in reducing the effects of stress; these include: Gotu Kola (hydrocotyl asiatica) Zyziphus (Chinese red date seeds) Schizandra (S.Chinensis) and Siberian Ginseng. Siberian Ginseng: not only reduces stress but enhances the immune system.

 Jiaogulan: (gynostemma pentaphylum) known medically since the Ming Dynasty (1368-1644) now being regarded as an anti-ageing tonic, an immune stimulant and a valuable herb in the fight against cancer and cardiovascular disease. A recent survey among Chinese pharmacists to identify the fifty most important tonics and health products included three types of jiaogulan tea.

Chiretta: During the great flu epidemic of Bengal (1919) a tincture of the tonic herb Indian Chiretta (andrographis paniculata) was found to be very effective in arresting the progress of the disease: it has been confirmed recently that this herb has antibiotic and anti-typhoid properties, it is used in The Philippines to treat cholera and dysentery and has been used for centuries in China to treat fever and painful swellings.

Usnea: a parasitic herb which combines the characteristics of both algae and lichen, usnea is now regarded as being a much more potent antibiotic than penicillin.

Other Immune System Herbs Include:

Echinacea:  A herb with strong antibiotic properties, which stimulate natural killer cells and initiate the production of interferon (a cell protein useful in treating tumors etc.).

Garlic: contains certain compounds, which bind to heavy metals, rendering them harmless.

Licorice: anti-viral, immune stimulating strengthens adrenal glands.

Shitake: an edible mushroom used in Japanese hospitals to treat stomach cancer.

Reishi: one of the most effective medicinal mushrooms in the treatment of immune disorders.

Nesse Distrito Vegetal, já dedicamos um post às delícias do shitake, o delicioso filé vegan. A emulação é tão boa que você pode até acordar com a indigestão típica de quem come vaca no outro dia.

De qualquer maneira, como bem observaram nos comentários, se for comer cogumelo na rua é bom ficar de olho aberto. Característica típica desse blog, olho sempre maior que a barriga. O lance é que na maioria dos lugares eles refogam os cogumelos na manteiga, pra dar aquele gostinho todo especial que o veganismo insiste em rejeitar.

Informação confirmada nesse final de semana, quando fui ao Japs e eles haviam mudado cardápio. Estava lá, em todas as letras “shitake na manteiga”. Um problema fácil de ser contornado.  Peça para fazerem  o shitake no azeite, resolvido.

Bem, para a galera mais purista é bom avisar logo que com a certeza a chapa não é separada. “Opa, chegou o pessoal vegan, peguem a chapa em que só fritamos brocólis, rápido!”. Então, ou você aceita jogar sujo, conviver nesse mundo e aproveita os traços de bacon pra ganhar um pouquinho de B12 ou então fique só no capim de nabucodonossor mesmo. Não que essa segunda opção seja menos honrosa, pelo contrário, o veganismo-reclusão pode ser uma coisa bacana também.

Então ficadica, olho na manteiga para aproveitar o fantástico mundo gastrônomico-lisérgico dos cogumelos. Já tô indo ali buscar o último disco do Klaus Schulze.

sooooo, last saturday night, me and asian mike went to nobu. it was pretty freaking fantastic.

we arrived at nobu in los angeles at approximately 8:00pm. While the outside of the restaurant looked relatively boring, it was gorgeous as soon as you walked in the doors. the entrance led to the lounge and bar area, which was really nice, and i would be very interested in stopping by, even if just for a cocktail. we were seated immediately.

upon sitting, we ordered the edamame (to the left) and took a look at the drink menu. STILL not knowing very much about sake, we decided to order two small sake’s:
- Hokusetsu onigoroshi, the “devil killer”, a drier and sharper sake
- hokusetsu daiginjo, the original “nobu” sake – black label, which was much sweeter
we both decided we liked the “devil killer” more. i loved that it was the cheaper of the two!!! i was so glad we got to get both to compare…

after our edamame and sake was delivered, we received our first appetizer, which was a yellowtail sashimi topped with jalapeno! this is probably the first time i’d eaten a jalapeno in its full slice on anything, but i though i should experience the meal and dish in its entirety. it was spicy, but FANTASTIC!  next we had the lobster salad with a spicy lemon dressing. the lemon dressing WAS spicy, but it was super good too!  the lobster was sooo juicy and delish, and i even ate the biiiiig mushrooms which were delicious.

for our two main dishes, we had nobu style wagyu beef and crab tacos. they were fantastic. i prefered the wagyu beef. then we had the blackened cod with a miso sauce. the cod melted in your mouth. it was fantastic.

we finally had a spicy tuna roll, and shitake mushrooms tempura (mikes choice) and sweet potato tempura (my choice).

for DESSERT. we had the most FANTASTIC “bento box” with included a warm flourless chocolate cake (which seemed almost like chocolate sauce in the middle), green tea ice cream (which complimented the rich chocolate) and a sesame crunch cookie. it was the perfect way to end such a fantastic meal.

the service throughout the meal was great. very quick, attentive and very polite and knowledgable.

we left full. satisfied. but both commented on how it was VERY nice to have our meal in smaller portions, as neither of us felt “stuffed” at all. mike’s favorite was the lobster salad. i couldn’t decide at all what mine was. it was all fantastic.

8.5-9/10.

Debido a me deje la cámara q suelo utilizar estas fotos están echas con otra cámara cuando pueda subo las fotos de la otra cámara jeje soy un desastre, espero q os gusten las fotos, un saludo!

paella de tomate seco y ajo y verduras braseadas

sikuyaki con soja texturizada, tofu, fideos, borraja, cebolla, shitakes y setas raras chinas jeje

sobras jaja

ensalada de trigo con habas

"chorizo" vegetal casero en tostada

seitan con guisantes y patatas

macedonia de gelatinas de agar agar

bok choy salteado con ajo y tofu salteado con salsa de soja