Amusé-bouche: a small, savory portion of food served before a meal, typically without charge at restaurants.
Today in Art of Cuisine we had to make an amusé and a pass hors d’oeuvre. Basically an amuse-bouche is 1 to 2 bites and is to excite the palate. For my amuse-bouche, I took a leg of duck confit and chopped them into rillons.
It was served with an herb ketchup. It wasn’t meant to be too serious, just a little bit of fun.
Pass hors d’oeuvre’s are generally single bites on a plate that are passed around at a dinner party to be grabbed off the plate as they pass by. For my pass hors d’oeuvre I separated an egg yolk from its white. I slowly cooked them in a skillet and cut circles out of each.
Last night Liz and I decided to make some fried chicken, mashed potatoes, and sauteed brussel sprouts. yumm.
Let start with the brussel sprouts. Pretty easy actually, just a little salt, oil, and heat.
With the mashed potatoes Liz boiled them in salted water. She then heated up some cream and butter and mashed them to a sexy consistency and seasoned with a little salt, pepper and vinegar. mmmmm
For the fried chicken you will need:
2 cups all purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper
canola oil for frying heated to 375 degrees Fahrenheit
however much chicken you want to fry(preferably dark meat)
Soak the chicken in the buttermilk for about an hour in the refrigerator. Take out and shake off excess buttermilk. Mix flour and seasonings and dredge chicken in flour mixture. Fry chicken until golden brown, 15 – 20 minutes, turn with tongs and fry 15 minutes more. Let sit on a paper towels and drain.