The
flaky crust cushions a layer of baked, softened tomatoes that give
way to creamy goat cheese and buttery caramelized onions.
Proteins such as duck, Cornish game hen and trout ease
the transition from light salads in summer to heartier fall fare.
Duck has a strong dark flavor that captures the spirit of the colder
coming months: it's earthen taste and succulent texture are best
enjoyed on a chilly end-of-summer night, as in Chef Marc Djozlija's
hearty Duck Sausage with Yukon Gold Potatoes and Mustard Glaze.
Dishes such as Roasted Cornish Game Hen with Wild Rice from Chef
Marco Moreira and Lemon and Mint Grilled Trout with Grilled New
Potatoes and Asparagus Spears from Chef Brian Scheehser indicate
a changing season of flavor. As a replacement for icy summer sorbets,
try a weighter dessert like Chef Michael Bloise's Chocolate and
Coconut Rice Pudding. Chef Bloise uses Middle Eastern and Asian
touches such as basmati rice and coconut milk to put a slant on
an American comfort food favorite.
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