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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
09-14-2005, 01:50 PM
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 Garnishes What are some of the garnishes that you place on your dishes. I need some ideas for a pasta dish. Any thoughts? Something no to time consuming, but festive.      |
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#2
09-14-2005, 01:54 PM
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| What's already in the pasta dish? A few whole or roughly chopped herb leaves, echoing what's already there, are always nice. Whatever you use, make sure it's edible (no Japanese fake grass  ).
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#3
09-14-2005, 02:10 PM
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| hahahaha i wouldnt be surprised if a dish came back and the waiter said someone sent it back because the grass what like plastic. hahaha Its a Grilled Veggie Lasagna. (w/ a Red Pepper Coolie Celantro Garlic Lemon Sauce) Still havent come up with an idea for the name of the sauce.
__________________ "Some stay within the lines. While others rise above them." "I strongly believe that culinary love is not about having a French Passport, but about what you feel" -Albert Roux |
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#4
09-14-2005, 02:28 PM
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| That's coulis, not coolie, and cilantro, not celantro.  You could start with the correct terms.  Okay, which flavor do you want to emphasize? You've got a lot of flavors going on there, but also a lot of possible nice visual touches: strips of roasted red pepper, sprigs of cilantro -- put them together and it's Xmas!
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#5
09-14-2005, 02:48 PM
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| Quote:
 
__________________ WWW.diablos-hockey.com "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP |
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#6
09-14-2005, 08:56 PM
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| Who cares as long as it's grass!  Actually I had to abandon that many years ago.  (sigh)But seriously folks........ How about a mini tomato/mozarella/basil leaf hors d'oeuvre? Yes I know it's hackneyed and overdone but it's easy and would go well with the dish. Take a half an Italian tomato, (very ripe please), sprinkle it with sea salt, pepper, and a little extra virgin olive oil & Balsamic, then top it with a thin layer of fresh mozzarella, ( another subtle sprinkle of salt and pepper), then a fresh basil leaf, topped with another drizzle of Balsamic and some extra virgin olive oil. OR.................homemade, marinated artichoke hearts. Mark
__________________ Salad is the kind of food that real food eats. |
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