Zen Can Cook - Latest Comments

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Katherine Martinelli — Sat, 28 Jan 2012 14:51:53 -0000

Just saw your blog on Saveur's Sites we Love - Congrats!!! Well deserved!! :-D

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Frank @Memorie di Angelina — Sat, 28 Jan 2012 09:33:16 -0000

A true work of art.

Congratulations, by the way, on the Saveur feature. Very richly deserved!

Re: Braised Short Ribs: a step by step tutorial

Katharina — Sat, 28 Jan 2012 09:08:16 -0000

Got it thank you! Also wanted to let you know that I made your 'better than momofuko' porkbelly recipe a couple of times now, it is a big hit, thanks for that,

Re: Braised Short Ribs: a step by step tutorial

zenchef — Sat, 28 Jan 2012 00:17:11 -0000

The lemon zest and olives takes it's place. I think this recipe has great balance. Also I just realized I forgot to write the short ribs have to braise for 3 to 3 1/2 hours. Will fix that.

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Haumea — Sat, 28 Jan 2012 00:05:45 -0000

Aloha Stephane, now I can have this. :-) On the Shiso using half a cup did it make the oil strong? Shiso has alot of flavor. Would the red Shiso make the same flavored oil? I have 4 Yuzu left in my veggie bin.

Re: Braised Short Ribs: a step by step tutorial

Katharina — Fri, 27 Jan 2012 22:57:18 -0000

will do :) one more question though. No tomato paste here. Why?

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Rochelle — Fri, 27 Jan 2012 06:50:59 -0000

So elegant and beautiful!

Re: Udon w/ 36-hours Pork Belly

Steve — Fri, 27 Jan 2012 01:53:39 -0000

OMG - can I come for dinner ?

Re: Braised Short Ribs: a step by step tutorial

zenchef — Thu, 26 Jan 2012 23:35:09 -0000

Let it braise long and slow. It's gonna be delicious. Let me know how it goes.

Re: Langoustine Ravioli with Citrus-Coconut Sauce, Thai “Bird’s Eye” Chili & Fava Beans

Mesin Fotocopy — Thu, 26 Jan 2012 22:34:14 -0000

Hey there, You have done a fantastic job. I will certainly digg it and personally suggest to my friends. I am confident they'll be benefited from this website.

Re: Braised Short Ribs: a step by step tutorial

Katharina — Thu, 26 Jan 2012 22:04:12 -0000

Thanks so much for the swift reply. It's in the marinade now. Will braise Saturday. Un festin! Can't wait...

Re: Braised Short Ribs: a step by step tutorial

zenchef — Thu, 26 Jan 2012 21:04:57 -0000

Yes, they do go back into the braising pot. I will fix the recipe. Thanks!

Re: Braised Short Ribs: a step by step tutorial

Katharina — Thu, 26 Jan 2012 20:53:45 -0000

Mirepoix and so...sorry for the typos

Re: Braised Short Ribs: a step by step tutorial

Katharina — Thu, 26 Jan 2012 20:52:04 -0000

Hi, just to be on the safe side: the mirepoux vegies go back into the braising pot yes? It's not clear in the receipe! Can someone clarify please! Thanks do much.

Re: Braised Chicken in White Wine, Mustard & Tarragon

zenchef — Thu, 26 Jan 2012 19:58:24 -0000

Thanks! The thing is with chicken, legs can handle longer cooking time than breasts (personally I prefer using dark meat for something like this). Also keeping the bones in helps keeping it moist. I would recommend starting with the legs and adding the breasts only for the last 25 minutes. Very gentle simmer also.

Re: Braised Chicken in White Wine, Mustard & Tarragon

Sigrid — Thu, 26 Jan 2012 02:52:41 -0000

PS: Our sauce took almost one hour to reduce. Talk about raising expectations! ;-)

Re: Braised Chicken in White Wine, Mustard & Tarragon

Sigrid — Thu, 26 Jan 2012 02:51:18 -0000

Tried this yesterday and really liked the combination of mustard and tarragon. Lovely!

But next time I would like to try to braise at a lower temperature. Since we prefer to buy whole chicken we used chicken breasts and deboned legs so the meat was, after one hour of heavy bubbling at 172° C rather dry, unfortunately. Would you recommend lowering the temperature? Or rather just cook it for 30 minutes or so?

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Indonesia Eats — Wed, 25 Jan 2012 21:20:09 -0000

Look at these shots.... Sooo pretty! Great job, Zen!

Re: Yuzu-Cured Pork Belly

teresa — Wed, 25 Jan 2012 20:09:37 -0000

wow!!!!!! my kind of cooking!!!!!just stumbled upon your blog and I love every single recipe i have been reading.

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

Dewi — Wed, 25 Jan 2012 12:00:08 -0000

Yum!!! I am crazy with this lime. I have Yuzu lime tree growing in my herb garden with full of fruit right now. I also have Australian Finger Lime (Caviar lime). Wish you live close by, you could pick some :).

Re: Introducing Zenspotting

Dewi — Wed, 25 Jan 2012 11:54:13 -0000

Loving the idea. I think I agree with one of reader comment that other sites only focus on photography. Hopefully here people not only find a beautiful photographs, but most importantly delicious recipes. Good luck!

Re: Langoustine Ravioli with Citrus-Coconut Sauce, Thai “Bird’s Eye” Chili & Fava Beans

parfum — Wed, 25 Jan 2012 04:07:37 -0000

I like Thai food so much!

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

zenchef — Tue, 24 Jan 2012 20:13:25 -0000

Thanks Katherine. Scallops that are that fresh are like candy. Love it.

Re: Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

zenchef — Tue, 24 Jan 2012 20:12:46 -0000

Roughly chopped!

Re: Artichoke Heart, Salmon Cream, Poached Egg, Smoked Scottish Salmon, Osetra caviar

zenchef — Tue, 24 Jan 2012 20:12:21 -0000

haha.. sweet! Thank you.