amuse-bouche…
Admin on May 24 2009 at 11:39 am | Filed under: Food, Photographs, Recipe Books, Savoury
I have always loved “little bites”. In fact I think I could have an entire meal simply made out of little bits of perfectly cooked (or not) food with simple, good quality ingredients. So needless to say I was delighted when I received a copy of the book, amuse-bouche, by Rick Tramonto for my birthday.
Definition – Amuse-bouche – (Pronounced ah-mhuz boosh)
The term is French, literally translated to
“Mouth amuser” [for bouche = mouth; amuser = to amuse, to please].
The book is filled with beautiful photographs and wonderful recipes and ideas for these little bites that precede a meal. I like the fact that the book uses fresh, seasonal ingredients and a lot of them are very inexpensive to make!
I could not wait to try some out! A lot of the recipes I simply adapted to what I had in the house. The combinations you could create and presentation ideas are endless.
Watermelon Cubes with Balsamic Reduction
(adapted from Watermelon cubes with aged balsamic vinegar)
Watermelon cut in cubes, served with a drop of Balsamic Reduction.
I used a store bought reduction but it is quite easy to make your own.
Polenta with Pheasant, Porcini and Parmesan
(adapted from Soft Polenta with Forest Mushrooms)
I simply cooked up some soft polenta and served it with leftover pheasant and porcini mushroom casserole, which I shredded up and mixed with some parmesan cheese.
Broad Bean Soup with Seared Scallops
(adapted from Chilled Fava Bean Soup with Seared Scallops)
A soup of broad beans, chicken stock, olive oil and orange juice.
Served with a small seared scallop and garnished with orange rind and black pepper.
Chickpea Spoons with Roasted Garlic
(adapted from Chickpea Spoons with roasted garlic and feta)
Cooked chickpeas, sundried tomatoes, basil and flat leaf parsley served on roasted garlic with Danish Feta.
Grilled Goats Cheese on Croutons with Rocket Salad
(my own)
Mix up some baby rocket leaves in a lemon and olive oil vinaigrette.
Grill some goat’s cheese on sourdough croutons and sprinkle some olive oil and black pepper over the top.
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