I had a friend over for lunch the other day. It was overcast and cold outside in the garden, but I made our retreat to the house as comfortable as possible.
My house is an old Victorian with 12 foot high ceilings which is very cooling in the summer heat, but chilly in these waning days of Wintertide. In the parlor, we sat with wool blankets and pillows as we sorted through old photos and gardening magazines anticipating the heirloom vegetable season. When hunger set in, I thought what better way to stave off the grumbles than with Chili!
Now, feel free to send in your email about "which chili is the 'real' chili". I love to read the debates, but for now, I confess, I'm talking about opening a can of STAGG CHILI and making a nice presentation of it. Here's how it went...
I spooned chili into two chili bowls and set each on its own salad plate. On the plate next to the bowl I placed three trimmed radishes (gives a nice bite while still cooling the heat of chili) and two quartered pieces of a peanut butter and jelly sandwich toothpick speared with a black grape (a sweet treat to round out the meal).
Simple and compact, lunches presented this way offer a nice treat for the eyes as well as offering a little something extra. Other examples are: chicken soup - bowl on salad plate, with peppercinis, olives, pickle spear, and edge with a piece of graham cracker; salmon salad sandwich with a carrot stick and fan of apple slices; small walnut topped salad with celery stick laid across top and small ramkin of peanut butter on the side. It's about taking the extra couple of minutes to pull it together.
Keys to this presentation are: Keep the bowls and plates free from drips, less bulk is more appetizing, add a slight separation to like foods, and finish with a little something sweet.
I couldn't help but smile when my friend said, "Geez. I feel so special!" And that's really the point.
'Til next time...
B.
Showing posts with label simple elegance. Show all posts
Showing posts with label simple elegance. Show all posts
Wednesday, February 21, 2007
Friday, March 31, 2006
ROMANCE IS SIMPLE
Take a thoughtful approach!
Simple meals are by far the best for entertaining, for feeding your family, or for a nice repast by yourself. They may often be easy and quick to prepare, having an elegant appearance when presented with style.
Use the freshest fruits, vegetables, and meats available to you. Shopping at local Farmers Markets, vegetable stands, produce markets, etc. for seasonal products from your area is a great way to support your community as it supports you. Consider growing some of your own produce as well. I have an abundance of Heirloom Tomatoes and Aji Chili Peppers to support my kitchen. These are straight from the vine so freshness is guaranteed. Fresh roasted tomatoes, stuffed or not, make an exceptional and delicious centerpiece for a simple meal, and homemade Salsa may be used as a condiment or sauce.
Any conversation about freshness of produce naturally leads to nutrition. I have had the privilege of taking several classes with Chef Ron Patterson. Chef Ron makes an excellent point about color variation in the planning and execution of any meal. A well-balanced meal is one in which each element is of a different color. For example, one of my very favorite simple meals is Poached Salmon Fillets with Lemon and Dill served with steamed Fresh Green Beans and lightly boiled young Carrots with Tops. Each food represents a diverse set of minerals and nutrients, as well as distinctive flavors that can stand alone or together, and the variation of color is appealing.
Alright, I also liberally use frozen and canned products. “Oh. Blaspheme,” you say. Hey, there’s absolutely nothing wrong with creating a wonderfully nutritious and elegant meal using canned turkey (see recipe for Bev’s Curried Turkey), plain white or brown rice, and a store bought bag of baby spinach (for a warm Wilted Spinach Salad). Remember, style is in presentation.
Copyright © 2004-2006 The Gothic Gourmet
Simple meals are by far the best for entertaining, for feeding your family, or for a nice repast by yourself. They may often be easy and quick to prepare, having an elegant appearance when presented with style.
Use the freshest fruits, vegetables, and meats available to you. Shopping at local Farmers Markets, vegetable stands, produce markets, etc. for seasonal products from your area is a great way to support your community as it supports you. Consider growing some of your own produce as well. I have an abundance of Heirloom Tomatoes and Aji Chili Peppers to support my kitchen. These are straight from the vine so freshness is guaranteed. Fresh roasted tomatoes, stuffed or not, make an exceptional and delicious centerpiece for a simple meal, and homemade Salsa may be used as a condiment or sauce.
Any conversation about freshness of produce naturally leads to nutrition. I have had the privilege of taking several classes with Chef Ron Patterson. Chef Ron makes an excellent point about color variation in the planning and execution of any meal. A well-balanced meal is one in which each element is of a different color. For example, one of my very favorite simple meals is Poached Salmon Fillets with Lemon and Dill served with steamed Fresh Green Beans and lightly boiled young Carrots with Tops. Each food represents a diverse set of minerals and nutrients, as well as distinctive flavors that can stand alone or together, and the variation of color is appealing.
Alright, I also liberally use frozen and canned products. “Oh. Blaspheme,” you say. Hey, there’s absolutely nothing wrong with creating a wonderfully nutritious and elegant meal using canned turkey (see recipe for Bev’s Curried Turkey), plain white or brown rice, and a store bought bag of baby spinach (for a warm Wilted Spinach Salad). Remember, style is in presentation.
Copyright © 2004-2006 The Gothic Gourmet
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