Cooking in Austin















Magical getaway last week to Austin included a nomadic Home Restaurant with a menu influenced by Texas ingredients.  There is a wonderfully large amount of food being grown within the Austin city limits.  Huge thanks to our host as well as Stephanie and Kim (also dinner guests) of the breathtaking Rain Lily Farm for memorable herbs including French Anise Seeds which from now on will be a constant in my DC garden, Sebastian of Countryside Farm for the Wild Hog and Rabbit, Antonelli's Cheese Shop who had an experimental cheese from our favorite Jasper Hill Farm, and Casey the Chef from Justines who cooked with me and helped me gather stellar ingredients for the meal.

Already looking forward to the next!

PASSING (tastes from the kitchen): Black Eyed Peas with Oregano, Roasted Rabbit with Rhubarb Ketchup, Corn and Lime and Garlic Chive, Brussel Sprout with Ginger, Fig Basil and Balsamic, Roasted Eggplant with Small Celery


Turbot with Leek, Armenian Cucumber and Grainy Mustard (24 hour bread)

Arugula with Morel, Porcini, Shallot and Red Wine Vinegar (buckwheat herb bread)

Wild Hog with Basil Mashed Potatoes, Roasted Green Tomatoes, Okra, and Spicy Cabbage (olive oil spelt bread)

Washed Moses Cheese and Walnut Cracker

Zucchini Olive Oil Cake with White Peaches, Blackberries and Anise Cream

Small Bites: Chocolate Chocolate Chip Macadamia Cookie, Chocolate Cake with Fresh Mint, Salty Rosemary Walnut Biscotti, Lavender Cake Rose Icing and Pistachio

Take Home: Warm Fig and Chocolate Bread