This soup is rich, creamy, smooth, sweet, earthy, and, thanks to the lobster, incredibly luxurious.  It’s a great way to stretch your lobster dollars further by getting a lot of servings out of a single lobster tail without anyone complaining that they didn’t get enough. (Well…no more than they’d normally complain about never having enough …

Fresh wasabi rhizomes (colloquially known as fresh wasabi roots) are a rare and precious culinary commodity prized by high level sushi and fine dining chefs. Fresh grating is key with fresh wasabi rhizomes.  Below are instructions for how to get the best flavor out of fresh wasabi.  How to Use Fresh Wasabi: 1. Rinse the wasabi …

It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t even think about making fresh horseradish.  I made the mistake of making horseradish inside — …

Wasabi Gremolata While gremolata is traditionally used to balance the richness of braised meats like osso bucco (traditional germolata recipe), this version has lighter, more complex flavors that are better suited to rare steaks, kurobuta pork, or seafood (particularly halibut or tuna).  Here it’s depicted on a grass fed steak. Ingredients: (per 3oz of protein) …

Gremolatas are blends of herbs (usually parsley), olive oil, and other flavorings (usually garlic & lemon zest) used as intensely flavorful finishing ingredients for cooked meats (traditionally osso bucco). Herby & herby with a bit of zing from the fresh horseradish, this gremolata is a luxurious addition to cooked meats, elevating them into the culinary …

Roasting sunchokes (aka Jerusalem artichokes) is easy, and they’re a delicious alternative to roasted potatoes. Ingredients: (makes 4 servings) 1 1/2lbs of Sunchokes Olive Oil to coat 1 clove of Garlic, crushed with the skin on Directions:  1.  Preheat your oven to 350 degrees. 2.  Rinse the sunchokes and scrub off any dirt that might …

As delicious as mashed potatoes are, it’s sometimes nice to use a different vegetable that fills a similar role on the plate while bringing a different flavor and texture.  Jerusalem artichokes (aka sunchokes) are a great way to add even more exciting novelty to entrees involving exotic meats (like kangaroo meat).  This puree is smooth, sweet and …

Raw Oysters with a Wasabi Mignonette Sauce Wine Pairing: Daiginjo Sake or Muscadet This delicious mignonette brings the bite of fresh wasabi root (far more complex and less powerful than the horseradish in fake wasabi pastes) to your next platter of oysters on the half shell. Ingredients: 1 tsp fresh wasabi rhizome 1 sprig fresh …

Frying potato chips at home is surprisingly easy, and fresh potato chips are much more delicious than store bought.  That said, you don’t have to just fry potatoes.  Lotus root chips have a slightly creamy, slightly sweet flavor, look gorgeous, and crisp up even better because of their holes.  Taro root also makes great chips, …

This beet oil adds intense color as well as additional flavor to finished dishes and salad dressings. Ingredients: 1 small Red Beet ¾ cup Fine Extra Virgin Olive Oil Directions: 1. Preheat your oven to 350. 2. Wash the beet and cut off the ends. Rub it with olive oil, salt, and pepper.  Wrap it …