Sweet pepper and scallop amuse bouche and cloches(bells).
Sometimes things can be so beautiful, they become without purpose. Their beauty makes them too fragile, too precious. Think of a Fabergé egg. Beautiful, obscenely expensive and without any purpose. Empty…. Oïe..I’m busy shooting myself in the foot here…being an aritist and optimistically hoping my art would be “beautiful” enough to offer nothing else but the sole purpose of bringing pleasure to the world…!
- Use a green sweet pepper instead of the green chili for a milder taste, or use strondger chilis for more bite.
- Peeled tomato can be added.
- Replace the scallops with mussels or shrimp for variety.
- To eat as a starter, use the bigger bay scallops.
- Dry the scallops thoroughly and sauté very quick over high heat to prevent them from becoming rubbery.
- the preparations can be done earlier and kept covered and cool until just before serving.
- Assemble just before serving and serve at room temperature or slightly warmer if preferred.
- Finish off with dry raosted nuts or seeds like sunflower or pine nuts or pistachios.
Cloches(bells) don’t fall in this aesthetically pleasing but useless category. They are gorgeous in their appearance as well as in their use. They can bring an enchantment to a simple corner, and they add the same magic to a dinner table. Food under a cloche draws you in, makes you bend down and peek closer, stare around and beyond the reflections, wondering about the smell and taste, wanting to touch what is inside the glass cage.
Showing up in trendy styles ands shapes , we can have our cloches throughout the year. In spring, while taking a break from planting herbs, we can unveil an array of cheese and charcuterie(cold meats) olives, tomatoes, whatever you feel like, and sit out, seeking out the shy sun.
Or maybe on a summers day, stretch out in the shade of the old oak tree, hiding from the mischievous sun and indulge in what hides under a rattan cloche; fruit, juices, a sorbet… And winters find our cloches surrounded by romantic candlelight..
In the garden, cloches have been around forever. They bestow the garden with interest and old worlde charm while at the same time fulfilling its obligation in protecting young seedlings from the elements.
Small cloches for small still lives in small corners, not forgetting a wire cloche, which can travel from the kitchen to the sitting room to the garden.
A cake cloche, awaiting a platter of sweetness accompanying teatime, a gouter, as we so aptly call it in french, but in the meantime it is showing off its company of old plates on an old dresser. Hopefully, the gouter might find its place on the weekend…
Use small cloches to serve an amuse bouche at the dinner table, all ready and greeting your guests as they arrive at the table. It is something I always do. A small amuse bouche on each plate. When the guests seat themselves, their eyes are fixed on the little “gift” in front of them. It heightens the expectation and starts off the dinner on an exciting note.
You don’t need expensive or antique silver cloches to bring a note of style and festivity to your table. Just by looking around your house, you will find many things which can serve as a little cloche.
Little glass bowls, fish bowls, empty yoghurt glass container, wide rimmed glasses turned upside down, flower pots, vases, candle holders… turn them upside down and place a fake “knob” on the top, using a cherry tomato, nuts, fave bean, broccoli flower, radish, crab apple, strawberry, flowers, empty snail shells, sea shells, decorative sugars, sugar cubes, pebbles(with each guest’s name on), steal your son’s marbles for the day… Play around with some self made cloches and bring a bit of fun and tongue-in-cheek elegance to your table!
To clean your inside plant leaves, especially the smooth and shiny ones which accumulate dust and grime easily, use a cloth soaked in beer to give them shine.