(Almost) Fall
I love fall. I love the pumpkins, I love the cranberries, I even love the ridiculous Halloween decorations. But I live in the South, where Nashville straddles summer and fall until about October. The solution? A menu that takes advantage of the last of the summer tomatoes and eases us into the flavors of fall. Lucky for me, one of my favorite cookbooks, A Platter of Figs by David Tanis, sets out inventive menus by the season. Tonight’s spread began with garlic-rubbed Tomato Bread topped with anchovies. The bread was a decent start, but the highlight was the broth in the Fish Soup with Mussels and Chorizo, which I easily could have mainlined:
Garlic, saffron, herbs, chorizo, AND liquor from fresh mussels? Yes ma’am. Goat Cheese with Honey rounded out the menu. It was a perfect dessert (and one my not-so-sweet-toothed husband enjoyed) that made me feel like fall was just around the corner.
Now if it would just cool on down so I can braise a short rib or two…
