I will hopefully be getting some copies in the near future, but to ease your voracious appetites I'll show you my plate from today. I took a step back from the entree work and decided to go with a small appetizer plate. This worked out fairly well considering we moved to sauteing today (way more fun than "baking") so we were crunched for time.
It's really simple, and it could be some tasty stuff if done right (remember that bit about how they don't actually have to taste good, or even be edible? I may have taken a shortcut or two with this dish). Enough talk, time for those photos.
I give you stuffed roasted mushroom caps on a bed of dressed spinach leaves.
The chef made a note that it'd be nice to have maybe a sauce (balsamic reduction?) along with this, and that could be nice. I'd originally planned for a bit of parmesan cheese over the top, and a nice bit of fresh chive to garnish... but even things that were on the requisition list were already used up. Lovely.
One thing to perhaps try would be to pipe in the filling. I wanted to try more of a freeform thing, just to see how it would look. I don't hate it, but I'd like to compare it to the piped version at least. A star-tip may be a bit froo-froo for what I'm going for, but a nice round tip just to keep it clean might work.
Maybe some different greens, too. I don't want to turn it into a salad, but maybe some frisee or even just a spring mix to add a little fluff and variation might not be a bad idea.
A bit of a work in progress, but a decent start.
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