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Archive for the ‘amuse bouche’ Category

For a recent class assignment, I had to come up with a banquet menu. Being a complete nerd about a certain lady with a predilection for metal hats, and given the proximity of our scheduled presentation date to a rather important anniversary, I decided to play with the menu from 1953.

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So I was thinking the other day about how we construct Caesar salad, and how neat it would be to turn it into a flavour-packed amuse-bouche instead of a course or side dish unto itself.

Here’s how I would do it:

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Use a melon baller on a honeydew to make ‘yolks’. Wrap small pieces of prosciutto around the balls, secure with toothpick if necessary. Takes no time to make, cheap as hell, tastes like a million bucks. Drizzle with a nice peppery olive oil for extra oomph.

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