Kobi’s Kitchen is about fine dining, that you cook yourself, at home, in your own kitchen. There is a preconception that a domestic kitchen limits you to simple recipes, that you have to stick to commonly available ingredients, that you only get to eat gourmet dishes at expensive restaurants. Nothing could be further from the truth. You can, should you choose to, invite guests to your dining table and serve them good food, food that they’ll remember. For the most part, my recipes are not your simple run-of-the-mill home cooking recipes, but neither are they overwhelmingly complex. If you enjoy cooking, and enjoy seeing your guests enjoy your cooking, this blog is for you.
My policy is to give detailed recipes, so what you’ll find here won’t be simply a list of ingredients and a simple paragraph of instructions. Be forewarned, I am completely self-taught over 20 years of trial and error. Hence, as you might gather if you read some of my recipes, I have no qualms about suggesting things that would be considered culinary heresy by cooking schools. I have developed an approach when it comes to cooking. Unique dishes come from experimenting with less common ingredients, and using unconventional pairings of ingredients. Co-mingling Japanese and Italian for example works quite well. I always ask myself two things when I come across a new dish. What are the ingredients and can I replicate this? I wonder what this would taste like if I added changed X to Y?
Well that pretty much sums it up. I hope you enjoy the Blog/Website. Visit often.