Livingston Cooks: AMUSE BOUCHE

Monday, March 17, 2008

AMUSE BOUCHE

Just a little something to get things rolling! A variety of olives, bocconcini cheese and salami. Perfect!

8 comments:

Sheena Rae said...: Minus the olives it looks like a fab dish! He he! Is there any way you can post a how-to on shortbread??; March 17, 2008 at 6:27 PM
Livingston Cooks said...: Well....I make the best shortbread this side of Scotland as a matter of fact! Award winning recipe in fact. I'll post it.

Uncle Mark; March 17, 2008 at 10:55 PM
Sheena Rae said...: Oh Shortbread is by far my favourite thing ever, and I knew from our Scottish roots you MUST do a pretty good shortbread! I look forward to reading then trying this famous shortbread. xxoo; March 19, 2008 at 6:46 AM
Livingston Cooks said...: Well...here's what I'll do then: I'll post the recipe here, photograph a demo and post that too. It will take me a week or so before I get around to doing this because I fairly busy. Also...when you get out to Ontario, I'll have you over and I'll teach you how to make this recipe. It's knowing the dough that counts and it will take you a few times before you nail it. Showing you will put you on the fast track to making the absolute best Scottish Shorties you've ever tasted!!

Marko - xoxox; March 19, 2008 at 6:53 AM
Claudia and Luke said...: One of our fav's
mmmmmm; March 19, 2008 at 4:35 PM
jenn said...: Looks awesome!!!! Fab dish!; March 19, 2008 at 7:08 PM
Sheena Rae said...: Sounds like a plan to me... I've had this craving in me for shortbread for some time! I'm glad the time will be near when I'll attempt it myself!! Eagerly waiting the shortbread 101 how-to.

xxoo; March 19, 2008 at 11:22 PM
Livingston Cooks said...: Let me know when you arrive Sheena!

Uncle Mark; April 22, 2008 at 3:45 PM

WHY THE HELL AM I DOING THIS?

The purpose behind LIVINGSTON COOKS is not to provide my readers with recipes so much as to provide them with some of the techniques necessary to fine cooking. Cooking is something that, like all skills, requires time and practice to master. Learning how to cook recipe by recipe is like taking a trip across Canada and using side roads rather than taking the Trans Canada Highway. Yeah, you'll get there, but it'll take you a while.

So, a teaspoon of this and a cup of that you'll rarely find on LIVINGSTON COOKS. Unless I'm posting a baking recipe, that is. But I'll try to show you principles by simplification and will encourage you to think about cooking techniques rather than just following a list of ingredients.

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CHEERS!