Showing You My Underwear Drawer: Pre-Dinner Menu Brainstorm

I'm feeling a bit feisty today, so I thought we'd try something new on this site.

I recently brainstormed a few interesting  summer focused menu ideas, many of which I've never made, seen or tasted before.   Since these ideas are the results of a brainstorm, they weren't researched at all.   My goal was to let my creativity and instincts form rough menu ideas that could be fleshed out in the future.

For your amusement, I thought I'd show you the output of my brainstorm in advance of me actually making these dishes.   

This Sunday, August 12, I plan to actual make these dishes for the first time.   I'll post pictures and results of the dishes next week.

I think this could be an interesting way for you to see how a dish goes from concept to reality in my world. You'll be able to see how I start thinking about a dish, then see how it evolves into a finished plate.  For instance, you'll see that I may need to make adjustments as I research my preparation techniques and cooking plans.   I will most likely be inspired by other ingredients at the markets.  As I actually cook and prepare the dishes, I may decide to make adjustments based on instinct. 

My hope is that giving you a peek at my starting point will make the final dishes I post even more interesting for you.

Foodie NYC  Menu Brainstorm
A Random Summer Sunday Dinner
August 12, 2007

Four Textures of Fruit

This idea would feature four expressions of a single fruit.  I picture a Napoleon of sorts, with a layer of the raw fruit, a layer of the fruit in the form of a gelee, and then a roasted slice of the fruit.  I'd then create a sauce or loose vinaigrette of the fruit, which will finish the dish.   I will most likely add elements of accenting flavors in the gelee, and maybe garnishes of flavor throughout the dish.  Herbs, maybe a cheese, nuts are all possibilities.   I'll play that by ear as the dish progresses in the kitchen.

Ceviche in Shiso Juice

I want to try and turn fresh shiso into a vibrant green juice as a base for a ceviche.   I love the herbaceous flavor of shiso, and think that a bit of olive oil, citrus and spiciness would be an excellent counterpoint to a mild, super fresh, fatty fish.

Peach Mac and Cheese

Some of you know that I love to make fruit pastas.  It sounds weird, but it makes for a nice dish if executed properly.   My idea is to make a peach bechamel.  The bechamel would be the base for a mac and cheese.   I'm hoping the peach flavor will infuse itself into the pasta and create a fresh, bright, subtle flavor that plays off the creaminess of the mac and cheese.

Summer Lobster Wellington

I want to create a light and modern version of a Beef Wellington.   I envision a layer of charred kernels of corn, then a layer of a creamy lobster tarragon mousse, followed by large whole pieces of lobster.  The entire thing would be wrapped in pastry, with a bit of a lobster and corn sauce around the plate.  This dish has drool worthy potential, but also high potential for error.  Especially concerned about making sure the lobster doesn't overcook when the whole Wellington goes into the oven.

Check back here sometime early next week to see the results.

Comments

[Judith]

The fruit idea sounds intriguing, but too difficult for me... I'm really interested to see how the peach mac 'n cheese turns out, though!!

[Kevin at TasteTV]

You might have something interesting right there