Amuse

AH! Amuse, like a crayon to a child or paint to an artist, food comes to the crafty chef with many elements to “ Amuse’ or tickle the fancy of the culinist foodie.

Yes let’s feast our senses with sight and smells and to tantalize our taste buds with the fabulous colors and textures that do delight the eye as well as the palate. It’s also very challenging because it has no real boundaries besides being a bit or two. Where as a meal contains the same elements but the amounts are larger and follow a theme. The chef can keep from being bogged down because it’s a tiny morsel to please and is really so simple. As well as all that it’s very economical to work with. A pound of protein and a hand full of idea’s we can be on our way to pleasures we can share with each other.

Amuse also causes a reset of how we think of food. Forget heavy and know that light is king.

In thinking what we do with leftovers, let’s make Amuse. Besides how many uses of leftovers are there?

I can’t stress enough that the freshest ingredients are the most important but still allows us to raid the refrigerator for goodies and ideas.

One problem I discovered was experience goes a long way so it’s time to open our imagination.

Amuse, the Magic Lamp of the creative chef. 

Reggie Osbourne