View allAll Photos Tagged plating
whipped cream cake, bavarian cream, poached pear.
sauce & liquid used for poaching: marsala wine, honey, cinnamon stick, sugar, orange juice.
Dinner is served: Pork chop sautéed in its own fat, on top of sautéed farmers' market chard and piquant mustard greens from the garden; topped with sautéed mushrooms in a strained reduction of inexpensive old vine Zinfandel , cream, meat drippings and crud left in the pan, and fluid released by the mushrooms; sprigs of flowering broccoli on the side, also from the garden. (The bees have been all over those little flowers--I hope their feet were clean!--and will miss them.) Also a couple of garlic cloves cooked in their husks alongside the pork for a few minutes. Unresolved jurisdictional questions kept me from plating this with Janis' farmers' market radish sautéed in butter, and carrot with crushed fennel seed. Too bad! That would have been brilliant on the basis of color alone!
DSC_9303-61.jpg
As you can tell I've been reading up on my plating skills
www.amazon.com/Working-Plate-Art-Food-Presentation/dp/047...
Throw in a few wild flowers, a little Rubbermade and a shoe and you're already at 2 stars.