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Thread: Now that autumn is here...

  1. #1
    Bob Terwilliger Guest

    Default Now that autumn is here...

    It's time to seek out new ideas for autumn dishes. Here's one from the Beast
    (Portland) menu:

    Ribbons of Fall Vegetables: carrots, parsnips, chives, shiso, orange oil,
    and aged Sauvignon Blanc vinaigrette.


    Here are a couple from the French Laundry:

    Pumpkin velouté with spice-bread croutons, prunes, and mizuna

    Camembert with bacon & apple marmalade, frisée, and pickled pomegranate


    ....and from Alinea:

    Venison in savory granola with celery-root purée and cherry sauce. (The
    "granola" is made from toasted oats, onions, celery root, dried cherries,
    pistachios, and puffed rice. It's flavored with salt, pepper, allspice, and
    honey.)


    Bob



  2. #2
    Kswck Guest

    Default Re: Now that autumn is here...


    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:4e96953f$0$11295$c3e8da3$[email protected] eb.com...
    > It's time to seek out new ideas for autumn dishes. Here's one from the
    > Beast
    > (Portland) menu:
    >
    > Ribbons of Fall Vegetables: carrots, parsnips, chives, shiso, orange oil,
    > and aged Sauvignon Blanc vinaigrette.
    >
    >
    > Here are a couple from the French Laundry:
    >
    > Pumpkin velouté with spice-bread croutons, prunes, and mizuna
    >
    > Camembert with bacon & apple marmalade, frisée, and pickled pomegranate
    >
    >
    > ...and from Alinea:
    >
    > Venison in savory granola with celery-root purée and cherry sauce. (The
    > "granola" is made from toasted oats, onions, celery root, dried cherries,
    > pistachios, and puffed rice. It's flavored with salt, pepper, allspice,
    > and honey.)
    >
    >
    > Bob
    >

    Venison, granola and celery root? Yuck.




  3. #3
    James Silverton Guest

    Default Re: Now that autumn is here...

    On 10/13/2011 3:38 PM, Kswck wrote:
    > "Bob Terwilliger"<virtualgoth@die_spammer.biz> wrote in message
    > news:4e96953f$0$11295$c3e8da3$[email protected] eb.com...
    >> It's time to seek out new ideas for autumn dishes. Here's one from the
    >> Beast
    >> (Portland) menu:
    >>
    >> Ribbons of Fall Vegetables: carrots, parsnips, chives, shiso, orange oil,
    >> and aged Sauvignon Blanc vinaigrette.
    >>
    >>
    >> Here are a couple from the French Laundry:
    >>
    >> Pumpkin velouté with spice-bread croutons, prunes, and mizuna
    >>
    >> Camembert with bacon& apple marmalade, frisée, and pickled pomegranate
    >>
    >>
    >> ...and from Alinea:
    >>
    >> Venison in savory granola with celery-root purée and cherry sauce. (The
    >> "granola" is made from toasted oats, onions, celery root, dried cherries,
    >> pistachios, and puffed rice. It's flavored with salt, pepper, allspice,
    >> and honey.)
    >>
    >>
    >> Bob
    >>

    > Venison, granola and celery root? Yuck.
    >


    Did Bob Terwilliger have to be so cryptic and not explain that mizuna is
    Japanese mustard as I had to find out? :-)


    --


    James Silverton, Potomac

    I'm *not* [email protected]

  4. #4
    Felice Guest

    Default Re: Now that autumn is here...

    "Kswck" <[email protected]> wrote in message
    news:4e973e52$0$17129$[email protected]
    > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    > news:4e96953f$0$11295$c3e8da3$[email protected] eb.com...
    >> It's time to seek out new ideas for autumn dishes. Here's one from
    >> the Beast
    >> (Portland) menu:
    >>
    >> Ribbons of Fall Vegetables: carrots, parsnips, chives, shiso,
    >> orange
    >> oil, and aged Sauvignon Blanc vinaigrette.
    >>
    >> Here are a couple from the French Laundry:
    >> Pumpkin velouté with spice-bread croutons, prunes, and mizuna
    >> Camembert with bacon & apple marmalade, frisée, and pickled
    >> pomegranate
    >> ...and from Alinea:
    >> Venison in savory granola with celery-root purée and cherry sauce.
    >> (The "granola" is made from toasted oats, onions, celery root,
    >> dried
    >> cherries, pistachios, and puffed rice. It's flavored with salt,
    >> pepper, allspice, and honey.)


    Somebody is playing pin-the-tail-on-the donkey with a long list of
    ingredients.

    Felice



  5. #5
    Bob Terwilliger Guest

    Default Re: Now that autumn is here...

    James wrote:

    >>> Pumpkin velouté with spice-bread croutons, prunes, and mizuna

    >
    > Did Bob Terwilliger have to be so cryptic and not explain that mizuna is
    > Japanese mustard as I had to find out? :-)


    I've seen it called mizuna *much* more often than anything else. If I saw
    the term "Japanese mustard" I wouldn't have known what it was.

    Bob



  6. #6
    Bob Terwilliger Guest

    Default Re: Now that autumn is here...

    Kswck wrote:

    >> Venison in savory granola with celery-root purée and cherry sauce. (The
    >> "granola" is made from toasted oats, onions, celery root, dried cherries,
    >> pistachios, and puffed rice. It's flavored with salt, pepper, allspice,
    >> and honey.)
    >>

    > Venison, granola and celery root? Yuck.


    The granola is probably not what you think of as granola. Call it a soft
    toasted-oat crust if it helps. The celery root plays two parts in the
    original dish. It's cut into thin strips, fried, and dehydrated so that it
    resembles shredded coconut in texture (but not in flavor, of course). It's
    also cooked until soft and puréed; that purée is served alongside the
    crusted venison with a dried-cherry sauce.

    Bob



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