Thursday, June 4, 2015

What's in a Garnish?

Grilled Pork Chop with Red Bell Peppers
Using a simple garnish makes your plate presentation more beautiful. This plain grilled pork chop topped with a few slices of fresh red bell pepper and two tiny sprigs of broccolini greets you with a nice pop of color. Letting the au jus rim the plate and adding some fresh cracked pepper completes the visual appeal. You don't have to go overboard with a garnish. Use what you have. Even if it's just some wild salad greens. Slice it up chiffonade style and place a small amount on top of your serving or even around the plate for added color. It only takes a few seconds to add a garnish, but it's a feast for your eyes that lingers way past the meal.

Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

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