August 17, 2009

©2009 Amuse-bouche for Two

Tomatoes and Cream

I pulled out a leftover Orange Roughy filet from the freezer to thaw. This act was bold, because it hands down dictated what we were having for dinner. I didn't ask, I just acted. In this case, the act inspired a delicious second course. Orange Roughy with a sauce of diced heirloom tomato and white onion sautéed in olive oil with garlic, red pepper flakes, salt, pepper, a nice glug of white wine, lemon, basil, parsley and cream.

My tongue felt like a sponge. The flavor was so intense. I praised the chef. He said the key ingredient that inspired him that night was the cream, the fish was a just a catalyst.

We were delighted with our dinner, as we often times are. In fact, just moments before we made our usual comfort pasta of garlic and olive oil, but that night opted to add in some bacon, just because. We gild every lily we can, you see.

With peaches in white wine for dessert, we managed to pull off yet another meal fit for a king.

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