Fall Inspired Vegetarian Fare

Before...

...and after!

Roasted cauliflower soup, cauliflower couscous, apple/fennel salad, crouton

Cider braised endive, pistachio, parmesan, apple

Potato gnocchi, acorn squash, maitake mushroom, tarragon, brown butter

Apple spice cake, cider caramel, goat cheese mousse, hazelnuts

Food Porn

Here are some pictures from recent meals cooked here at home, enjoy!

The first meal started with:

A Duo of Spicy Gazpacho, Basil Oil, Pickled Oysters and a Fresh Blue Point with a Cherry Mignionette

Seared Red Snapper with Sake Poached Peaches and a Kohlrabi Slaw

The meal concluded with steamed head-on Gulf Shrimp with a Black-eyed Pea puree and Tarragon pan sauce, then for dessert a Honeydew Sorbet with Blueberry Coulis (sorry, forgot to get pictures of the last two courses, too much wine methinks.)

The most recent meal:

Steamed Mussels, Tomato Broth, Chorizo, Dill

Grape Tomato, French Breakfast Radish, Thumbellina Carrots, Cucumber, Mustard Greens, Crispy Potatoes, Pimenton Aioli

Black Cod, Corn Broth, Hatch Green Chiles, Cilantro Oil

This meal ended with what might be my last Texas Peach Cobbler of the season (again, no pictures, blame the wine.)

Transitions

The approach of fall and the promise of cooler weather has inspired thought about the concept of transitional periods in life. This meal/menu, a celebration of the transition from summer to fall/winter, was the result.

Cantaloupe, Watermelon, Pickled Honeydew, Watermelon Gelee, Heirloom Tomato, Bacon, Arugula, Aioli

Roasted Kabocha Squash Soup, Thai Basil Oil, Pepitas

Papardelle, Braised Lamb Shank, Seared Trumpet Mushrooms, Fried Egg Yolk

Cafe con Chocolate, Churros, Mexican Vanilla Gelatto, Almonds

Special Summer Supper

Here's a peek:

Roasted Beet, Globe Carrot, Easter Egg Radish, Baby Fennel, Roasted Dulce Pepper, Red Grape, Heirloom Tomato, Parmesan, Puffed Forbidden Rice

Seared Scallop, Corn, Ginger, Peach Butter, Bacon

Seared Niman Ribeye, Brown Beech Mushrooms, Celery Root Puree