Be a Gourmet Chef at home… it’s easy!

Be a Gourmet Chef at home... it's easy!

I strongly believe that we eat with our eyes first. If the presentation is not appealing then it’s really hard to to even take a taste sometimes. By great presentation I don’t necessarily mean 5-star dining. I just mean something that makes your mouth water, something that make our tastebuds dream in anticipation. For example; great presentation can come from a food truck, a farmers market, or a taco stand.

The way we perceive food and presentation is very individual, however when we all see good food, we all take notice. Unless you are blindfolded by your partner, or your child asks you “Mommy close your eyes and open your mouth," most of us see food before we taste it and therefore presentation is certainly an important element of food. We are drawn to color, texture, arrangement and even height (see my tower dishes).

As you can tell, I absolutely LOVE putting together colorful plates for my family and my kids go crazy for it. It makes the meals exciting for them and it fuels their imagination, to boot. Here, I show you how to create the Fish and Vegetable dish that is a family favorite.

Explore and have fun with presentation... Cheers!

Ingredients

  • Baked or Grilled Fish of your choice
  • 10 Spears of Asparagus
  • 1 Zucchini
  • 1 Orange Carrot
  • 1 Yellow Carrot
  • Cauliflower Puree

Instructions

  1. I blanched 10 spears of asparagus, 5 are standing up and 5 are under the fish. The asparagus is presented upright with the help of thinly sliced zucchini, orange and yellow carrot.
  2. I used a vegetable peeler to get the thin slices and then I dipped the thin slices into boiling water for 10 seconds.
  3. I took all 3 pieces and wrapped them around the asparagus.
  4. The 5 asparagus spears under the fish are blanched and then cut into 3 inch pieces. Each piece is cut length wise and assembled in this “log raft” pattern.