Big D and sous chef Poco de Chile have asked me to develop a few menu ideas for the restaurant. It’s not that they hold my culinary prowess in high regard, but rather this is a “let’s see what you’ve got” mind-set. I don’t care why they’re asking –I’m determined to show them something good. It started with “Come up with a soup” and morphed into “Come up with a soup and an entrée”. By the end of the night, we determined I’d present them with a soup and a dessert.
I have a few ideas for soups. I’ve been bestowing my co-workers with a new soup creation every week during the fall. Like a gift from the Magi, I walk into the office carrying my large crock-pot of hearty goodness to share. So far, I haven’t created anything steakhouse worthy (in my opinion), but I have a few ideas – and I can always fall back on my Moroccan soup that Chef loved if nothing else seems to work.
As for desserts, I think we’re missing a few things on our menu – a cheesecake, a citrus confection and an apple-based dessert. To start, I’m focusing on citrus – lemon, to be specific. I’ve homed in on two broad lemon dessert categories: cheesecakes and tarts. I want to elevate these basics by adding a secondary component – lavender, ginger or perhaps basil. My trusty Culinary Artistry should help. In Lucca, Italy, I tasted an amazing truffle of lemon and white chocolate. Lucca’s chocolate is divine and this confection did not disappoint – I still remember it five years later. If only I could duplicate the texture and flavor of that gem and somehow incorporate it into a dessert.
Step 1 (tonight):
Pour over my recipes and winnow them down to the top three or four.
Reference Culinary Artistry for some good ideas on secondary flavor notes.
Review pending soup ideas