Amuse Bouche

An "amuse bouche" is typically served in fine-dining establishments, in order to "kick-start" a meal. Translated from French, it literally means, "to tickle the mouth/palate"). The intention is to be one bite if food which stimulates your mouth and prepares you for the forthcoming meal. One elegant amuse bouche that I made included creamed corn, a purple Peruvian potato, lobster, crime fraiche and caviar. Creamed corn is simple... Cook corn (either off the cob or frozen) on the stove top (cover with water or chicken stock). When tender, drain excess liquid, then blend with butter, salt and any type of other seasoning that you prefer (dried basil or herbs de Provence ate two of my favorites!). I roasted the purple Peruvian potatoes with EVOO, sea salt and smokey paprika in a 400 degree oven until tender with a knife incision. A light sauté on the lobster tail with salt and cayenne pepper was sufficient (simple is best with seafood... Allow the lobster to shine). In terms of plating... Be creative! I purchased mirrors that I converted into plates to reflect (literally) the food! I drizzled a reduced balsamic vinaigrette on the mirror, then dolloped a small spoon-full of creamed corn, purple Peruvian potato, lobster, creme fraiche and caviar... Loved how the creme fraiche melt onto the layers of the dish! Be creative, have fun and cook with love!! ♥

Love y'all!  ♥