A Taste of Summer...
If there is a time when it is so fun and outrageous to cook with the all of the many ingredients that come stumbling upon our door, from near or far, it has to be the summer. It is a time when it becomes a reviving and thoroughly rejuvenating space that simply inspires beyond other moments, albeit Spring and Fall a close second! For us at the club, we take this opportunity to embark on the long journey of preserving...cherries, apricots, peaches, figs, lemons and tomatoes. Vinegar production becomes underway in a very strong fashion with rhubarb, blackberry, raspberry, fennel, fig, and apricot filling every crock we own, set and left alone to mature, grow and transform itself into something only nature can do. Well OK, maybe not. You know what I mean. Alchemy batches are started in just about every bain marie or pot we can find and it too left to develop into it's better side of glory. All the while this is happening, we are no different. We are looking at food in all the different ways in which to cook and present them. We have just launched a new dinner and lunch menu for our ala carte offerings. Here is a look at a few of the variations of them...
Crenshaw Boisson, Dungeness Crab, Trout Roe, Roasted Heirloom Tomato Sorbet
Pickled Watermelon Rind, Lobster-Vanilla Oil
House Cured Bacon Wrapped Shrimp, Sweet Corn Pudding, Tomato-Plum Composure
Braised Baby Fennel, Jus de Poisson and Tomato "Glass"
Marcona Almond Crusted Mediterranean Branzino, Heirloom Tomatoes, Haricots Verts,
Basil Gelatin and Tomato Water
posted by cuisinier at 10:01 PM
5 Comments:
Your dishes are looking very good. You hit the head on vinagers and pickling. I find myself covering almost everything with a pickling liquid to see what happens. The bounty is almost overbearing, i only wish we could spread it out.
If you are looking for something interesting try the tomato berry from Chef's Garden, they are freakily awsome. They won my blue ribbon at the tasting tent. They are very small, overly sweet tomatoes, mind blowing.
Hey Michael, thank you. I have always enjoyed making vinegars and pickling items. I have been making vinegars for almost two decades now. We make about a dozen types and can about the same each year. I have tried the berries...they are tasty. Have you also tried these...wasabi nuts, wild strawberries, coriander berries? Nice as well. We are knee deep in great product here as well. Keep cooking! Bill
What are you doing with eggplant. I am seeing all these really interesting looking eggplants, but i don't know how to use them. I have a basic understanding of the big black eggplant that you salt, and bread a'la malto mario. But there are so many little ones, they seem like they would be all skin, do you use them?
The strawberries from CG where good, the corriander berrries absolutly incredable. red komatsuna is my new favorite green, hit has a nice dark purle side of the leaf, and the other side is bright green. i like to use this somethins vs microgreens when i see plate after plate come back empty except for the pile of microgreens on the rim.
eggplant...yes, we tend to get many varieties. We roast them and turn into purees, use in various vinaigrettes, grill and/or roast and use as a filling for savory sandwiches, or crepes or layered in between savory omeletes. They make great soups as well. Try a roasted eggplant puree infused into a savory lamb jus with a reduction of white wine, garlic, herbs and then finish with a bit of cream. Very tasty.
I agree on the greens. Have a great summer. Cuisinier
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