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Garnishes

post #1 of 10
Thread Starter 
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.
"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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"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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post #2 of 10
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 :eek: ).
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 10
Thread Starter 
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
Reply
"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
Reply
post #4 of 10
That's coulis, not coolie, and cilantro, not celantro. :p You could start with the correct terms. :lol:

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! :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 10
It's fake?!? :eek: :mad: :roll:
My latest musical venture!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "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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post #6 of 10
Who cares as long as it's grass! :smoking:

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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Salad is the kind of food that real food eats.
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post #7 of 10

Try Frying cilantro Leaves and Basil Leaves keeping them whole...

post #8 of 10

A plum or large cherry tomato rose with basil leaves

CHEFED
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CHEFED
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post #9 of 10

Grilled Lasagna?? with red pepper couli , cilantro, and lemon sauce??? Must be locala native Jersey type dish, because flavors and  colors and consitancies are  way off. However if you like it you can eat it. To each his own.

CHEFED
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CHEFED
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post #10 of 10

Revival of a thread again?  Ed, it's grilled vegetable lasagna, meaning the vegetables are grilled, not the whole lasagna!  I think the sauce sounds very interesting, a little lemon always perks up a dish... although I'm not a cilantro fan.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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