Cauliflower – Bottarga / Anchovy / Hyssop
This might be my personal favorites of the “Uh oh, we need to get another item on the menu stat!” series. Usually this happens when an integral ingredient becomes unavailable. In this case – as in the previous post – the versatility of cauliflower saved the day. As opposed to the sensuous nature of the [...]
Ossetra – Quail Egg / Cauliflower / Lime
Not all of our ideas work. I had been doing a version of crab with caviar, lychee, and lemongrass which had been getting good reviews from guests. The crab and lychee made good sense to me, but I wanted to see how the caviar would hold up to it without the unctuous crab. In short, [...]
Seared Scallop, Cauliflower 2 Ways, Golden Raisins, Almonds, Brown Butter, Lime
I originally featured this in one of the first posts back in the philllipfoss.net days before I became such an obnoxiously long winded writer. Its kind of humorous recalling how little I knew what to do then with the blog. Just a quick title and move on to the next post. I hadn’t even read any blogs for [...]
Scallop Rosace, Lobster Risotto, Cauliflower, Gremolata
Coincidentally the 2 main components to this 3rd course of the Valentine’s Day menu – and served to the guests during our free food promotion – are inspired by 2 World class Chefs and both came from my days at Le Cirque. The lobster risotto was out of Daniel Boulud’s repetoire, and the scallop rosace was [...]
Amuse Bouche – Quail, Cauliflower Cream, Truffled Cardoons, Fuyu Persimmons
Although quail is the protein in this amuse, the real star to me is the under-utilized cardoon. As a matter of fact it has been like pulling out teeth sourcing them out. I can’t for the life of me understand why they are not more sought after by chefs. With a flavor that is a [...]
Veal Porterhouse – Cauliflower, Wild Mushrooms, Leeks, Picatta Accompaniments
This came close to the menu, but ultimately was left on the cutting room floor as I felt it was too contrived. Picatta – made from flour dusted, pan fried slices of veal – is finished with a pan sauce of lemon, capers, shallot, garlic and parsley. It is certainly visually appealing, but I couldn’t [...]
Scallop with Cauliflower 2 Ways
Seared sushi grade scallops with cauliflower mousseline and fleurettes. Finished with a sauce of toasted almonds, golden raisins, brown butter and lime (almond foam on top). Photo by Anthony Tahlier
