Welcome fall into your kitchen with these meals

As the leaves change color and the weather starts to get a little colder, roasts and hot soups move back into the kitchen. Chef Gray Kunz of New York's Cafe Gray shares some ideas to spice up your fall cooking.

Lamb Roulade with Fingerlings, Cauliflower and Red Curry
Servings:

4 servings

Ingredients

  • Lamb Roulade

    • 8 oz. lamb loin
    • salt
    • pepper
    • 2 Tbsp grapeseed oil
    • 2 Tbsp butter
    • 2 cloves garlic
    • 4 sprigs thyme
  • Fingerlings

    • 4 oz. fingerling potatoes
    • 2 Tbsp grapeseed oil
    • 1 Tbsp butter
    • salt
    • pepper
  • Garam Masala

    • 1/2 tsp ground ginger
    • 10 pcs green cardamom
    • 1 tsp cumin seeds
    • 1/2 stick cinnamon
    • 1 ea clove
    • 1 tsp mace
  • Cauliflower

    • 1 head cauliflower
    • 2 Tbsp grapeseed oil
    • salt
    • pepper
    • 1/2 stick cinnamon
    • 1 ea clove
    • 1 ea bay leaf
    • 1 Tbsp red mustard seeds
    • 1 Tbsp cumin seeds
    • 1 ea shallot, chopped
    • 1 inch ginger, peeled and chopped
    • 2 cloves garlic, chopped
    • 12 oz. plum tomatoes, chopped
  • Garam Masala

    • 1/2 cup spinach, loosely packed
    • 1/2 cup cilantro leaves, loosely packed
    • 1 Tbsp butter
  • Red Curry Sauce

    • grapeseed oil
    • 1 ea shallot, chopped
    • 2 cloves garlic, chopped
    • 1 inch ginger, peeled and chopped
    • 1 Tbsp red curry paste
    • 1 ea plum tomato, chopped
    • 1 cup chicken stock
    • 8 oz. plain yogurt
    • lemon juice
    • 1 oz. tomato concasse
    • salt
    • sugar
  • Garnish

    • 1 ea fingerling potato
    • grapeseed oil
    • salt
    • pepper
    • 1 Tbsp mint chiffonade

Preparation

Baking Directions:

Serving Directions:

Frangipane Fig Tartlette with Port Wine Reduction and Meyer Lemon-Buttermilk Gelato
Servings:

4 servings

Ingredients

  • Tartlette Dough

    • 1 cup flour
    • 1/2 tsp salt
    • 1/3 cup butter
    • 2 Tbsp water
  • Almond Cream

    • 1 stick butter
    • 3/4 cup confectioner’s sugar
    • 3/4 cup almond flour
    • 2 ea eggs
  • Filling

    • 2 ea mission figs, sliced
    • 1/2 cup chopped, slivered almonds
    • 4 ea kadota figs, quartered
    • 1/4 cup apple jelly, melted
  • Meyer Lemon-Buttermilk Gelato

    • 1 cup buttermilk
    • 1/4 cup sugar
    • 1 oz. tuttopan gelato base
    • 2 Tbsp meyer lemon jam
  • Port Wine Reduction

    • 1 cup red port
    • 2 Tbsp sugar

Preparation

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Serving Directions:

Celery Root Fleurettes with Crabmeat and Herb Crustacean Reduction
Servings:

4 servings

Ingredients

  • Celery Root Puree

    • 2 cup celery root, peeled and diced
    • 6 oz. milk
    • salt
    • sugar
    • cayenne
  • Filling

    • 1 cup crabmeat
    • 3/4 cup celery root puree
    • 1 1/2 tsp basil
    • 1 1/2 tsp tarragon
    • 1 1/2 tsp Italian parsley
    • 1 1/2 tsp chives
    • 3 Tbsp chopped hazelnuts
    • salt
    • sugar
    • cayenne
    • lemon juice
  • Crabmeat

    • 2 tsp butter
    • 1/4 cup crabmeat
  • Fleurettes

    • 1 ea celery root
    • 3/4 cup filling
    • 1 ea egg
    • 1 Tbsp flour
    • 1/2 Tbsp grapeseed oil
  • Lobster Stock

    • 4 ea lobster heads, brain removed
    • 3/4 cup butter
    • extra virgin olive oil
    • 1/2 cup onions, diced
    • 1/2 cup carrots, diced
    • 1/2 cup garlic, smashed
    • 1/4 cup shallots, diced
    • 1/4 cup celery, diced
    • 1 tsp peppercorns
    • 1 ea bay leaf
    • 3/4 cup plum tomatoes, chopped
    • 3 sprigs thyme
    • 3 sprigs rosemary
    • 5 oz. brandy
    • 3 oz. white port
    • 5 oz. chardonnay
    • 1 1/2 qt. chicken stock
    • lobster stock
  • Herb Crustacean Reduction

    • 2 tsp butter
    • 1 tsp basil chiffonade
    • 1 tsp tarragon chiffonade
    • 1 tsp Italian parsley chiffonade
    • 1 tsp chopped chives
    • 1 oz. brandy
    • 1 tsp lemon juice
    • 1 pinch saffron
    • salt
    • sugar
    • cayenne
  • Garnish

    • 6 slices celery root, chiffonade
    • 1 cup grapeseed oil
    • salt
    • cayenne

Preparation

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Porcini and Chestnut Soup with Bay Scallops and Fines Herbes
Servings:

4 servings

Ingredients

  • Soup

    • 1/2 oz. dried porcinis
    • 6 Tbsp butter
    • 3/4 cup frozen chestnuts
    • 1 1/2 cloves garlic, crushed
    • 6 sprigs thyme, tied together with twine
    • 1 cup sliced porcinis
    • 2 oz. brandy
    • 12 oz. heavy cream
    • 12 oz. chicken stock
    • salt
    • sugar
    • cayenne
    • brandy
  • Bay Scallops and Porcinis

    • 1 Tbsp grapeseed oil
    • 3 ea porcinis, diced
    • 12 ea bay scallops
    • 1/4 cup cream of wheat
    • salt
    • cayenne
  • Garnish

    • 1 Tbsp fines herbes

Preparation

Baking Directions:

Serving Directions:

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