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Volume III
October 18, 2013


Weekly Home / Cook'n & Eat'n

You've Got to See What Vegetables Can Do

By Sydney Hill

Beautify your plate, that's what they can do. Now, I'm not just talking about the bright colors they bring or even the health involved, I am literally just talking about beautiful vegetables.

It's very easy to serve a plate with a gourmet, fancy flair with these simple garnishes. All it really takes is planning ahead. But they can be used for a dinner party or even for your own family. It's a great way for people to eat their vegetables, and a great way to add some color to a plate of chicken and potatoes, or chili and cornbread, etc. Give them a try. I think they're explained well.

And just so you know I'm not tooting my own horn, someone else gave me these instructions, but looking through them I think I get what it's saying.


Celery Fans

Trim top and bottom off celery stalk. Cut into 4-inch pieces about 4 inches long. Place the celery on a cutting board; starting about one inch away from one end of the celery, use a sharp knife and make several very thin lengthwise cuts through the celery, making your cuts as close together as possible.

Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly, making a attractive garnish.


Green Onion Garnish

Cut the fibrous root off a small green onion and discard. Place the onion on a cutting board. Measure three inches up from the root (white) end and cut off the top of the green. Throw away the green ends. Measure up one inch from the root part of the onion and make several lengthwise cuts through the green part of the onion. Make your cuts as close together as possible. This will leave about a one inch uncut section of the white part of the onion below the cuts you just made.

Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out and curl up slightly, making a garnish.


Carrot Curls

Using a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individual curls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours. Remove from water and stretch curl. Place on plate for garnish. Note: if you don't have ice cube trays, you may secure curls with a toothpick and place in bowl of ice water.


Sources:
  • http://bp2.blogger.com/_aT6a7SlX1H0/SIil3fr3hcI/AAAAAAAAADg/0qTurs870LQ/s320/garnish.JPG
  • http://1.bp.blogspot.com/-7-w5W5PPrLo/T46vRcS-G8I/AAAAAAAABsU/xa_6CefE5GE/s200/IMG_0786.JPG


Sydney Hill
Weekly Newsletter Contributer since 2012


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