1 medium red tomato Cut tomato into small wedges; starting at the bottom end of the wedge, cut the skin halfway up the tomato with a utility knife. Carefully bend the flap back toward the top of the tomato; hold Read More …
Tomato Wedge Garnish
Tag: garnish
Watermelon Ball Garnish
Herbed Brie Cheese Garnish
Serves 8 1 (8 ounce) wheel Brie cheese 1 tablespoon fresh Thyme, finely chopped 1 tablespoon fresh Basil, finely chopped 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon extra-virgin Olive Oil pinch of salt Cut cheese wheel in half horizontally. Read More …
Lime Rose Fruit Garnish
1 lime Starting at the top of the lime cut the green peel only with a sharp utility knife 1/2-inch to 3/4-inch wide in a continuous unbroken strip; roll into a tight circle, skin side out. Turn upside down and Read More …
Strawberry Fan Garnish
Pea Pod and Carrot Coin Garnish
5 pea pods, per person, strings removed, ends trimmed 3 carrot coins (slices), per person, peeled, cut into 1/4-inch slices Boil pea pods 1 minute; remove, plunge in ice water, drain, set aside. Boil carrot coins 2 minutes, remove, plunge Read More …
Strawberry Flower Garnish
1 strawberry with hull attached mint for garnish Place strawberry on a cutting board hull side down. Using a utility knife, start at the tip of the strawberry and make 4 equal vertical cuts halfway down on each side of Read More …
Carrot Flower Garnish
3 (1-inch) Carrot slices peeled per person Oil parsley or rosemary for garnish Stand a carrot slice up on the cut end, largest end facing you. Make an X cut on top of the carrot cutting down about two-thirds, do Read More …
Cherry Tomato Bowl Garnish
1 cherry tomato per person 5 small salad greens (Arugula or mesclun or spinach or leaf lettuce) Olive oil Salt and pepper, to taste Cut and discard a small slice from top of each tomato to sit level; scoop out Read More …
Cucumber Curl Garnish
1 English cucumber, unpeeled Dill weed, garnish (optional) Slice cucumber into 1/4-inch slices. At the center of each slice cut almost in half but not through the peel. Bend and roll one of the cut halves of the cucumber slice Read More …
Cherry Tomato Flower Garnish
Cherry tomato 1/2 teaspoon coarse grained mustard Cut tomato (stem side up) into quarters but not completely through leaving base attached; remove seeds and membranes; put mustard in center of cut tomato to resemble a flower; serve on plate with Read More …
Green Onion Vegetable Brush Garnish
Green Onions, one per person Cut root end off onion and discard. Starting about 1-inch away from green part of the onion, make several lengthwise cuts very close together through the white part of the onion to where the root Read More …
Potato Rose Garnish
Potato, unpeeled 2 – 4 plain wooden toothpicks for each rose Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into pot of boiled water for 1 minute; immediately plunge into ice water; drain and Read More …
Yam Potato Rose Garnish
Yam Potato, peeled Butter Flavored Cooking Spray muffin tin or custard cups 2 plain wooden toothpicks for each rose (optional) Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into boiling water; simmer 5 minutes. Read More …
Salad Greens rolled in Salmon Lox Garnish
Serves one 4 to 5 small salad greens approximately 3″ long 1/4 teaspoon olive oil 3 chives, 6″ long 1 strip Salmon Lox, 1-inch x 4-inch 1 tablespoon mayonnaise 1 teaspoon water 1/4 teaspoon minced garlic salt and pepper to Read More …
Sweet Potato Shoestring Garnish
1 small sweet potato, peeled olive oil for frying Cut potato into julienne. In a heavy deep saucepan bring a small amount of oil to 350°. Add a small amount of potatoes. The oil will bubble up and increase, use Read More …
Red Pepper Flower Garnish
Makes 2 flower garnishes 1 large red bell pepper, cut in half vertically stuffed green olives, cut in half crosswise long chives for stems Coat pepper skins with oil, broil on a foil lined baking sheet skin side up, for Read More …
Turnip Rose Garnish
Turnip, peeled Slice turnip 1/8-inch thick; 10 to 15 slices are needed per rose. On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one end to sit level, dip Read More …
Vegetable Garnish, Carrots, Celery, Lettuce and Shrimp
Serves 1 1 cucumber, unpeeled, sliced thinly lengthwise Salt and pepper, to taste 1 – 4-inch celery match stick, with leaves 2 – 3-inch carrot match sticks, peeled 1 lettuce (or spinach or arugula) leaf 1 frozen cooked shrimp thawed, Read More …
Zucchini Christmas Tree Garnish
1 Zucchini 1 red tomato or red pepper Cut 3-inch x 1-inch rectangle from zucchini skin. Trim to resemble a tree. Cut several 1/4-inch x 1-inch tomato skin pieces for tree branches. Arrange on plate. Serve with the main meat Read More …
Zucchini Flower Garnish
1 green Zucchini squash Trim ends; slice thinly. 15 to 20 slices are needed per rose. Put slices into boiling water for ten seconds; place on towel to dry. On a flat surface overlap each slice slightly into a long Read More …
Lemon Rose Garnish
1 small lemon Starting at the top of the lemon cut the yellow peel only with a sharp utility knife 1/2-inch to 3/4-inch wide in a continuous unbroken strip; roll into a tight circle, skin side out. Turn upside down Read More …
Tomato Cup filled with Broccoli Garnish
serves 2 1 Red Tomato, medium sized Broccoli floweret’s, enough to fill two tomato halves Salt and pepper, to taste Steam broccoli until tender crisp; remove to an ice bath; drain. Use a utility knife to make zigzag cuts around Read More …
Tomato Cup filled with Broccoli and Cauliflower Garnish
serves 2 1 Red Tomato, medium sized broccoli floweret’s, enough to fill two tomato halves 4 caulifloweret’s Salt and pepper, to taste Steam broccoli and cauliflower until tender crisp; transfer to an ice bath; drain. Use a utility knife to Read More …
Delectable Garnish
1. 2. 3. 4. Delectable garnish Decorative garnish is usually made from carrot, turnip or potatoes. Such dishes as vegetable pates, meat and fish dishes, and cold cuts are decorated with their help. To create a beautiful composition, you need Read More …
Hummingbird Chili Pepper Garnish
Makes 1 1 Serrano Chili Pepper 2 Celery leaves 2 strawberries with hulls Use chili peppers with stems slightly off center to resemble a hummingbirds beak. Cut two small lengthwise slits on top of the chili pepper about 3/4-inch from Read More …
Asparagus Garnish
3 asparagus spears per person Cut asparagus spears 3-inches long; peel skin 1-inch from cut ends. Place in boiling water until almost tender, 1 to 2 minutes. Plunge into ice water; drain. They can be made 2 days ahead, covered Read More …
Asparagus or Green Beans Garnish
1 large carrot, peeled Small fresh green beans stem trimmed or use pencil sized asparagus tips trimmed to 4-inch lengths Butter, melted Salt and pepper Cut small notches lengthwise 4-inch around the carrot with a knife or zester. Slice the Read More …
Beet Rose Garnish
1 can whole beets, pickled or plain Slice beets very thin; 10 to 15 slices are needed per rose. On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one Read More …
Beet Star Vegetable Garnish
Carrot Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
Pho
Pho (rhymes with “duh”) is the national soup of Vietnam and one of the most popular Asian noodle soups in America. Originally just a boiled beef and noodle soup, it has evolved over the years. Now it comes in chicken, Read More …
Provençal Vinaigrette Asparagus with Mimosa Garnish
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
Crab Bacon Canape
These handsome fingersize sandwiches are hearty with robust flavor. Garnish with red tomato or pimiento and serve with your favorite beverage. 1/4 cup tomato juice 1 well-beaten egg 1/2 pound jumbo lump crab meat 1/2 cup fine dry bread crumbs Read More …
Chocolate Raspberry Cheesecake
Decadent is the only way to describe this Cheesecake! This is delicious. For garnish I simmered 1 cup raspberries with 2-3 tbsp raspberry preserves. Let cool and strain juice from seeds & pulp. Juice thickens nicely to drizzle 1 Chocolate Read More …
Provençal Vinaigrette Asparagus with Mimosa Garnish
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
Carrot Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
Provençal Vinaigrette Asparagus with Mimosa Garnish
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …