More amuse(s) and some specials
yeah, I know my blog post titles aren’t that creative. But they’re practical and pretty much utilitarian. Makes it easier to find stuff when you’re looking for it, you know?
Onto the real part of this blog: photos of food! I’ve been looking over a lot of photos of food, both on this blog and on facebook, and it’s starting to make me hungry. Maybe someday I will learn how to photograph food and plates a little bit better; that would be for your benefit, mostly!
First: the amuse bouches. Or amuses. Or whatever the plural of ‘amuse bouche’ is. We’ve discussed previously that this is the one or two bite lil’ something that the chef sends out to special tables, like VIP tables or tables where people have been waiting for their food for a long time. (And it’s complimentary.)
This amuse bouche is a small quenelle of agro dulce with a fried salsify root chip. Agro dulce is a mixture of blue cheese and honey, which are blended together until it becomes a paste.
This amuse was meant to look like a lily pad. I roasted chickpeas with paprika and put them on watercress leaves, and those on top of artichoke spread, which helped the leaves stick to the plate. Around the edges, I put cilantro oil and red sea salt. (In the photo, the oil had already moved to the side of the plate, unfortunately.)
This amuse is a quenelle of our smoked salmon salad atop a leaf of roasted endive, and some frisee and radish.
This amuse was inspired by my endless desire for Italian food. I made tiny crostini from baguette, and rubbed them with raw garlic just after they came out of the oven. Then, I made a ‘rustic’ tapenade out of an olive mix, including fennel seed, garlic, and capers. ‘Rustic’ is a term chefs use to describe something that was roughly chopped or made – haha. The pesto smear on the plate gives a fresh basil and nutty taste.
And now on to some appetizer specials.
This was a special we did on Valentine’s Day. The rectangle on the bottom is a shrimp mosaic, which is basically cooked shrimp pressed together, and then the whole sheet is sliced into the final shape. We have a special canister that squirts liquids into a foam. On the left, you can see a green foam quenelle, which is the green curry foam. To the right, mango salad, and the whole thing is topped with micro cilantro. Around the plate, hot chili oil.
Here is a beautiful special. Avocado was pressed into a flat sheet and frozen, then we cut out a circle with a cookie cutter. I made a crab salad with cilantro, lime juice, and shallots. On top, orange segments, also called ‘supreme’, and crispy sweet potato threads. Around the salad, cilantro oil and frisee.