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Archive for April 27, 2015

TIP OF THE DAY: Plate Decorations

If you admire the fancy plate decoration done by fine chefs, here’s a tip: It’s easy to makes everyday food look quite spectacular!

There are three easy steps:
1. Consider placing a bright-colored sauce or purée atop the plate, under the food. If you’re not using a sauce, try a circular or zig-zag drizzle.

2. Add a garnish/garnishes around the rim of a plate.

3. Top with herbs (chiffonade, leaves or sprigs), microgreens or sprouts.

Just decide on what you want to garnish your plate. Choose from:

RIM GARNISHES

  • Capers/caperberries
  • Caviar/roe: lumpfish, salmon roe, whitefish (plain or flavor-infused)
  • Citrus zest
  • Cress, microgreens or sprouts
  • Pomegranate arils
  • Minced herbs
  • Spices—chili flakes, mustard seeds, pink peppercorns
  •  
    DRIZZLES & DROPLETS

  • Balsamic or flavored vinegar
  • Flavored or plain olive oil
  • Gourmet mustard
  •    

    grilled-fish-rockcentercafe-230

    Grilled fish garnished with a bit of everything: balsamic droplets, pomegranate arils. Photo courtesy Rock Center Café | NYC.

  • Seasoned mayonnaise or aïoli
  • Vegetable or fruit purée
  •  

    lamb-loin-tatsoi-pomwonderful-230

    A simpler version: roast lamb on a bed of sunchoke purée with red sorrel and tatsoi. Photo courtesy Pom Wonderful.

     

    BEDS FOR PROTEINS

  • Chopped or diced vegetables, raw or cooked
  • Sauces or coulis (strained purée)
  • Grains and legumes (look for color: red rice, yellow lentils, e.g.)
  • Grain and legume/vegetable blends (rice and beans, succotash)
  • Mashed or puréed vegetables
  •  
     
    MORE GARNISH TIPS

    Collect photos and keep them in a file in the kitchen.

    Check out our many garnish ideas for both sweet and savory dishes, and a separate article on soup garnishes.

     

     

      

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