I had a few friends over for dinner and Saturday and I went all out . . . five courses, all of which, I think, turned out pretty well.  We started with this seared scallop on a bed of sautéed rainbow Swiss chard, topped with a beet-horseradish foam . . . or maybe it's more appropriately called an "air" . . . I'm not sure.  I need to get my fancy culinary terminology straight.  I don't have a recipe for this dish, but it was so simple that no recipe's needed. 

I sautéed the greens in some olive oil with a bit of salt and pepper.  I made the foam by first grating some fresh horseradish and beet into a small pot.  I added about 2 cups of water, brought it to a boil and then removed it from the heat.  I covered it and let it steep for about 15 minutes, then strained out the solids and chilled the infused water in my fridge for a couple of hours until I was ready to serve the dish.  I combined the chilled, infused water with about a tablespoon of lecithin in a large bowl and blended it with my immersion blender, skimming the blades of the blender on the top of the liquid to incorporate the air necessary to make the foam.  Then I simply skimmed foam off the top of the bowl with a spoon and plated the dish.  Both the beet and the horseradish really came through in the foam.  Foams my be out of style . . . yesterday's news . . . with professional chefs, but they're a lot of fun for meals at home.  Most folks aren't used to home cooking that looks like this, but it's really, really simple to do.  Lecithin is sold as a nutritional supplement at Whole Foods, GNC and other health and nutrition stores.  It stabilizes foams made from cold liquids . . . and the only limitation on flavors you can infuse into water is your imagination.  Try it.