L’Amuse Bouche

Ξ December 15th, 2008 | → | ∇ Life, Uncategorized, Food |

Two friends of mine from IRC (can you call them friends if you chat online a lot but have not met in real life?) ojuice and KillJoy are avid watchers of Top Chef. I had never seen it before, but I kept hearing really good things about it. I started watching this season (New York), and so far I’ve been enjoying it. In one episode they did a quickfire challenge creating breakfast amuse bouches. The three of us decided to create our own ones. They didn’t have to be limited to breakfast, and we had a week to create them. I like the idea of coming up with food themes and then creating dishes inspired by that theme. I thought about amuse bouche ideas all week long. I’ve been very busy the last couple of months with my book, so I decided to keep it simple and stick to dishes that I know, but re-creating them in bite-size portions.

AB_Egg_1The first dish I made was a breakfast dish inspired from my mother. On weekends she would often make poached eggs on toast with a thick cheesy sauce. I got the cheese sauce recipe and made some modifications of my own. Start off with a cup of milk in a small saucepan. Add 2 heaped teaspoons of cornflour or cornstarch to about a tablespoon of milk in a little dish, and mix into a paste. Add the cornstarch mixture to the milk in the saucepan, and turn the heat on to medium high. Add about a teaspoon of English mustard powder and about a teaspoon of worchestire sauce. As the mixture heats up, it will thicken. Once it’s of a thick consistency, add as much shredded cheddar cheese as you want. I usually add about a cup. Then mix it all up, and add a little cayenne pepper. Your sauce is now ready. Since I don’t have an egg poacher, I just boil eggs. Make some toast, top with the cheese sauce and boiled egg slices. I’ll then sprinkle the whole thing with salt, a little freshly ground black pepper, and some paprika for color. My my usually garnishes with parsley, but I didn’t have any (and I’m not a huge parsely fan). I’m bummed I didn’t have any, because I think a touch of green would have complimented the presentation of the dish a little more.


AB_CookieI just finished baking a whole bunch of white chocolate chip macadamia nut cookies this weekend for the holidays. I made two mini-cookies and created a little amuse bouche ice cream sandwich.

Original post by melktart


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