That's the title of this post, for one of the recipes that I tried was based on a recipe from the dining section of the NY Times that can be found here. As usual credit goes to the well read and sharp *A* for spotting this and suggesting that I might be interested in trying one of the recipes mentioned within.
Amuse-Bouche is defined as -
|Definition:||any small bite of food or appetizer-sized portion, often served before a meal; also called amuse-gueule|
|Etymology:||1968; French 'that which amuses the mouth'|
From the NY Times article..
At stylish cocktail parties and elegant sit-down dinners, espresso cups are more likely these days to be filled with sips of seasonal soup than caffeinated beverages. After-dinner coffee is fading away. Amuse-bouches have arrived.
Once the exclusive domain of multi-starred chefs, the amuse-bouche has trickled down to the dining room of a home near you.
And just as it functions as a way of making restaurant guests feel special, it can do the same at home. With little extra effort you can purée seasonal vegetables into a quick but intensely flavored soup, arrange lovely tidbits of meat or fish on a pretty little saucer and make guests feel pampered and welcomed in a way that olives, nuts and cheese simply cannot.
That beautiful predinner bite or sip is a delightful surprise as your guests finish their cocktails — a little gift, if you will, from the chef — just before you summon them to the table or just as they arrive. As it often is in restaurants, the amuse-bouche can be one of the most memorable moments of the meal.
Bigeye Tuna With Microherbs and Ginger-Apricot Aioli
Adapted from Shea Gallante of Cru
Time: 20 minutes
1 pound sushi-grade tuna loin
1 egg yolk
3 tablespoons apricot jam
3 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly ground yellow mustard seed
1 teaspoon grated fresh ginger root
½ garlic clove, grated
¾ cup canola oil
6 tablespoons extra virgin olive oil
Fine sea salt and freshly ground white pepper to taste
5 teaspoons freshly squeezed lemon juice
¼ pound mixed microgreens, herbs and/or sprouts
1. Slice tuna into ½-inch cubes, and refrigerate until needed.
2. To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor. Process until combined. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout. Dribble oil mixture slowly into blender (I found that i did fine with just 1/4th of a cup of oil), and process until a thick emulsion forms. Season with salt and pepper( I used black pepper). Chill until needed.
3. To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
4. To serve, divide greens among large white spoons or saucers. Place 2 tuna cubes on top. Spoon a small dab of aioli on each tuna cube.I found that for some reason the yellow mustard powder did not have the kick that it should have, if any one wants to try this I would suggest using a bit more mustard. A quick fix for us was to use some good quality stone ground mustard paste that we had. I also added a dab of wasabi (not pictured) paste on top for that little extra kick to help clear out the sinuses.
This worked really well. I thought the combination of the sweetness of the apricot jam, the ginger spice, the garlic, the freshness of the lemon juice, the slight hint of pepper and the spicy mustard came together in a creamy aioli that along with the fresh tuna provided a nice beginning to a simple yet elegant dinner. I think we will try this again when we have people over.
The rest of the fresh Tuna that we had was not going to be frozen, and that was the entree. That's another post. :)
Strike A Pose?
Even with a helmet.. that had to hurt!