I have said this before and I’m sure I’ll say it many times again before they pry my cold, dead fingers from my laptop – I love to cook. I find great pleasure in mixing flavors and trying new things (sans recipe – my dad would be proud). Some of those things work and some don’t. And since I referred to my dad, I will tell you that although he was a fabulous “do it yourself” cook, some recipes just didn’t have the desired effect once on the plate. For those of you who have ever entertained the idea of scrambled eggs made with eggnog – Don’t Do It!!
I have worked in many restaurants from breakfast diners to fine dining restaurants and I had the foresight to pay attention to how each Chef took the time with their presentation. From swirls of Balsamic Reduction to the height they could achieve on a plate, every little nuance, every detail on that plate, made that dish even more special by enhancing the flavor. It was food for the eyes as well as the palette. The term “Amuse Bouche” delighted me. When a single, delectable morsel became the new trend at the beginning of a meal, I was taken with its modesty in size but explosion of flavor.
I do my best to amuse my bouche every time I create my feasts, whether it is for company or simply for myself. But sometimes, on those rare nights you just want to curl up under a blanket with an intriguing book, there is nothing better than a good breakfast for dinner. Those recognizable morning food items are the epitome of comfort food. Sizzling homemade pork sausage patties and the perfect fried egg were the perfect end to my day, especially since the eggs were nestled in a bed of potato pancakes. Simple, delicious and just what the bookworm in me required for the perfect night. My bouche is amused and it is time to find out who Darwin really is!!