Fall is here and we are taking advantage of the season. Our Butternuts Squash Soup made its debut two weeks ago and has been a hit ever since. We make it daily and this year we've added a little twist for the fall, smoked pumpkin seed oil and roasted pumpkin seeds!
I am constantly trying to find ways to spice things up a little bit. We have been researching and working on a classic Thai dish called "Kanom Kruok," a pan roasted rice pudding traditionally served for breakfast. Over the last 30 - 40 years this dish has continued to develop and every generation has put their spin on it. Now its my turn!
The last few days we have just been working on the basic concept. We need to nail this down before we can jazz it up. Chef Sri has been working so hard on it. She has already changed the recipe four or five times. We are making progress but Pook and I are not 100% satisfied. Hopefully we will have a prototype for a few select customers to taste next week.
I went back to the drawing board on the Apple Salad. I do not want to be too late into the season but I refuse to send out something that I don't believe in. Now I'm trying to make it warm instead of cold. No matter what I did last week it came out too much like the old Apple Walnut Salad. So I scrapped that and am starting over.
This Friday all the new material that I need for my Apple Salad and Kanom Kruok will be coming in. I will play in the kitchen over the weekend and let you know how it goes next week.
Your Chef,
Max