The Gourmet Mama

Many people are under the mistaken impression that gourmet food has to be extremely complicated. Fortunately, that isn`t the case. What you may consider to be an amazing dish is probably more because of the combination of flavors and the presentation.

Think about those cooking shows you see where the end result is a tiny morsel of food on a big white plate. It looks pretty spiffy, right? But the truth is, it`s really more of an illusion than anything else.

There are a few parts to a truly amazing meal and here they are:

1. The base. This is often starchy, such as rice, bulgar or cous cous and serves as the main part of the dish.
2. The flavor. This could be anything that you place atop the base, lamb, crab, or a combination of vegetables.
3. The sauce. Usually the sauce will combine the flavors that you`ve put into the dish and make them really pop. A well-done sauce can make a dish.
4. The garnish. This is what tops it all off and makes the dish look professional. A sprig of a fresh herb, a sprinkle of black pepper or the curl of carrot that turns a plain dish into a spectacular one.

The one real rule of making a dish great . . . keep them wanting more. Rather than giving people their fill of something, offer them small amounts to whet their appetite. No more. You`ll have them oohing and awwing about how amazing your cooking is. This is why top restaurants provide small, two bite appetizers and tiny entrees. It`s a trick you can use with your visitors, too!

If you can, then you`re in luck! There are lots of things you can do with a boiled potato. And knowing how to use the simple ingredients is the main characteristic of a true gourmet mama.

Chop It . . . and fry in a bit of oil with some bacon, onions and chopped celery for a hearty breakfast.

Slice It . . . and pour a can of mushroom soup over the slices, arranged in a casserole dish, sprinkle with some grated cheddar cheese and bake at 400º for 20 min.

Mash It . . . with some butter and a dash of chicken stock. For something fun and unique, add enough flour to make a thick dough and roll into one inch balls. Roll these in beaten egg, then crushed cornflakes and bake at 350º for 15-20 minutes for crispy potato nuggets. (great way to use left over mashed potatoes!)

Blend It . . . along with some previously sauteed leeks and onions. Add enough milk to create the desired texture and you have yourself a very simple potato soup.

Cube It . . . and add cubed hard boiled eggs, chopped pickles, red and green peppers and some mayonnaise and you have a lovely potato salad, just chill before serving.

Eat It . . . with a little butter and chopped parsley. This is particularly nice with a handful of tender new potatoes with the skins still on and makes the perfect side dish to any gourmet meal.

Potatoes are so versatile and easy to work with that it would be a crying shame not to include them in your menu.