Breakfast this morning is quiche with squash and chard or potato pave with duck prosciutto, turnip, cabbage, and a soft boiled egg - hearty dishes for this hearty weather that also include some cleansing, buoyant, and fortifying elements. Come lunch, roasted pear, thyme, shallot, chicory, and spiced honey top our tartine - this one is going to be fragrant and as fall as can be. We continue turnip soup for another day or two until our celeriac ferments and we can turn that into soup. Pumpkin and black garlic have in the past been outstanding flavor combinations, and this time were doing it as a salad with fall greens and black garlic grisini. We put beets in pasta dough to give it a vibrant and powerful color, and its coming with creme fraiche, potato, fennel seed, white wine, and pickled onion. A potage of fall veg, veg broth, paprika, and creme fraiche and poppy seed dumplings rounds out todays menu nicely; the Friday addition of a savory puff pastry dish with chestnuts, plum, savoy cabbage, calves liver, and maitakes, and a lamb loin dish with shelling beans, curried carrot emulsion, and shiso will evermore. Some funny things happening with the bread yesterday with these temperature swings, but were hopeful we shepherded it through. Emmer looks to be splendid, and the country rye with caraway and coriander, which will turn to buckwheat with raisins and those same spices come the weekend, smells out of this world. The busyness of fall is upon us, with events and holiday plans in the works. That and the shorter days have us feeling like its hard to get it all done. But were looking inward and trying our best to center ourselves, always coming back to what keeps us grounded, whole, and in the moment: laughs, simple plates of deeply satisfying food, the wildly savory aromas of freshly baked bread and pastry. 8am-3pm Wednesday through Sunday everyone! Hope to see you soon! cellardoorprovisions/menu
Posted on: Wed, 15 Oct 2014 10:03:34 +0000