Tuesday, January 27, 2009


Tonight we had a wonderful meal. I made my famous coriander and carrot soup. Three stalks celery and two pounds of carrots chopped and sauteed in butter, some ground coriander and cumin, and about 4 cups vegetable stock. Simmer for 30 minutes then run through a blender (I miss my hand-held blender).

I intended to serve the soup with a salad and some bread. But after I got the soup started my wife said "we really need an amuse-bouche to go with this." Now I've never made one before and had to think for a bit about what I could make that would go with the rest of the meal. Here's what I finally did. I made a balsamic reduction then melted some butter in it to make it smoother and creamier. I steamed together chopped shallots and corn. Then I took several slices of bread, trimmed the crusts, and cut them in to triangles. I fried the bread in oil to make croûtes. The corn mix went on top of the croûtes then the balsamic reduction was drizzled on top. The result was fantastic! A bite-sized explosion of flavor. They were so delicious that we each had 4. I think the reduction ended up too sweet, which means I probably reduced it a bit too much, but my wife thought it was perfect.

No comments: