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these are easy to make, put one on each
plate with the Main
Entree ...
you could use the same
technique to make celery brushes.
Even if you don't have the time or inclination to do anything
fancy with a food, remember the traditional garnishes that can
set off a meal such as parsley sprigs, oliveslices, red or
green pepper slices, hard-cooked egg slices, cherry tomatoes,
spiced apple rings and radishes... the list is endless
what you can do.
Green
Onion Garnish
recipe
and photograph by www.finedinings.com
Green Onion (scallion), one per person
Cut root end off and discard. Starting about 1-inch away from the green part, make
several lengthwise close together cuts in the white part toward the root end. Cut off and discard the green stalk
leaving about a 1-inch uncut section of the white part above the
cuts you just made.
Place a plastic twist around the uncut section to hold it together. Place in ice water until ready to
use, the thin cuts will flair out and curl up slightly
making a brush. Remove plastic twist and serve.
see more of my easy
Garnishes
with photographs
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