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Amuse-bouche Recipe - Yahoo Recipe Search
Food52If this amuse bouche recipe sounds delicious already, wait till you see how simple it is. You could also modify this into a beautiful salad on a bed of greens.Food and WineThe amuse-bouche—that bite size gift from the chef that starts the meal— is designed to leave you wanting more. Laurent Tourondel offers a tiny mound of pesto risotto in a pool of foamy goat cheese. The recipe below presents those flavors in a more ample serving size. Amazing Seafood RecipesFood52Adapted from my friend Jackie's recipe. Slurp it straight out of an ice-cold mason jar on a hot day, or get fancy and serve it amuse bouche-style in an appetizer spoon with a rose of pastrami-smoked salmon, a sprinkle of crushed dill pickle potato chips, and a smattering of snipped chives.Food and WineThis gorgeous, fragrant soup with the most mysterious and delicious flavors has long been an amuse-bouche at restaurant Guy Savoy, where it prepares the palate for more to come. Patricia Wells has adapted it to serve as a first course.Plus: More Soup Recipes and TipsFood52I once had a similar recipe at a restaurant in Madison, WI as an amuse bouche. I tried to figure out all of the flavors and also searched online for some ideas. I came up with this recipe. It is simply the best soup around and so very simple. The white truffle oil to me is what kicks this up a notch. I drizzle this stuff on everything. It I could take a bath in it I would!Food.comThis is an old Sunset recipe - remember, tomatoes are actually fruits! I like the presentation of bicolored sorbet for this refreshing unusual amuse bouche - just need to arrange how to store the first while making the second. I plan to try with white, green, black, orange & red tomatoes as the garden kicks into gear this summer, varying color & complexity of the tomatoes with the meal. Will try with different types of basil - Genovese, Purple ruffles, mouse eared as well. Prep time doesn't include freezing time.
