"I loooooove amuse-bouche!" These are the first words I heard from my sister as I pulled out all my little porcelain spoons prepping for a party. Amuse-bouche, which is simply just a quick one-bite palate teaser, (usually chef's selection and not officially 'ordered' off a menu), is a nice and sophisticated way to serve up your latest creation. Because seriously, when you're trying to impress dinner guests, offering them an amuse-bouche is way classier than a mouth amuser! It's amazing what some cheap spoons can do for your plating abilities.
You can really do anything, but I wanted to do a cold soup, so I decided to a beet and fennel soup with a tiny dollop of greek yogurt (the recipe is paleo without the yogurt garnish). It's a fantastic color, a combo of earthy and anise flavors, and good for your belly too.
Saute beets, fennel bulb, onion and fenugreek seeds with some chicken stock until soft. Pulse in a food processor -adding chicken stock as needed - until you get the desired consistency. It's delicious warm or cold.
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