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more on garnishes

A garnish can provide:

• Textural interest
• Colour
• Flavour enhancement
• Height
• Harmony where the dish is composed of several disparate elements
• The 'wow factor'

Garnishes don't need to be complicated and intricate.  It is more often the simplest ones that are the most effective

to be a great chef you need a lot of practice in the kitchen you need to be able to take criticism and you need to be able to take tips

These elegant appetizer recipes can be served at any special occasion or dinner party. Showcase them at family gatherings, bunco groups, work parties, church pot lucks, graduation parties, bridal and baby showers. Appetizer recipes suit many special occasions, so enjoy them as often as you like!
Cheesy Asparagus strips
30 fresh asparagus spears, cleaned and trimmed
1/2 cup mayonnaise
1 tablespoon all purpose flour
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/2 teaspoon mustard
1/2 teaspoon lemon zest
2 sheets frozen puff pastry, thawed
1 egg, beaten
salt and pepper to taste
Steam the asparagus just until tender. Cut 20 asparagus spears into 1 inch logs. Mash remaining spears. In a small bowl, combine mashed asparagus, mayonnaise, flour, mozzarella cheese, cheddar cheese, mustard salt, pepper and lemon zest. Roll puff pastry sheets into 17 inch squares. Place 1/2 of mixture on each each square; top each with the cut asparagus logs. Fold the pastry in half and seal the edges. Brush the dough with beaten egg. Bake at 375 degrees for 15 to 20 minutes or until puffed and golden brown. Cut into strips to serve (16 servings).
Calamata Crostini
1 cup pitted Calamata olives
2 tablespoons extra virgin olive oil
4-5 cloves garlic, crushed
anchovy paste (2" from tube)
1/4 cup freshly grated Parmesan cheese
1 baguette French bread, sliced 1/2 inch thick
1/2 cup (or more) mozzarella cheese
Preheat the oven to 325 degrees. Combine olives, oil, garlic, anchovy paste and parmesan cheese in a food processor until well blended; scrape down sides of the bowl. Spread the mixture on bread slices; top each with some mozzarella cheese. Place on a cookie sheet and bake at 325 degrees for 10 minutes or until the cheese is melted


Article Source: http://EzineArticles.com/3022761

3 cups water

1 pound unpeeled, medium-size fresh shrimp

1 (8-ounce) package small shell pasta, cooked, rinsed, and drained

2 teaspoons Champagne or white wine vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 small head Green Leaf lettuce, separated into leaves

2 medium tomatoes, cut into wedges

1 yellow bell pepper, cut into strips

green goddes dressing

1. Bring 3 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
2. Peel shrimp, and devein, if desired.
3. Toss together pasta, vinegar, salt, and pepper. Line a large platter with lettuce leaves; spoon pasta in center, and top with shrimp. Arrange tomato and bell pepper around pasta. Serve salad with Green Goddess Dressing.

food its one ting to eat it its another thing to make it its tougher its funner and it feels better when its done

Ingredients


How to make it

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• In a large bowl, blend the beef with garlic and parsley. Divide mixture into 4 parts. Shape each into a thick patty.
• Press patties into the black pepper, coating them evenly on both sides.
• Sprinkle salt on surface of a wide, cast-iron skillet. Turn heat on high until skillet begins to smoke.
• Add the meat patties. Pan-broil 1 minute on each side. Reduce heat to medium. Cook 2 to 5 minutes longer depending on how well you want the meat to be done.
• Remove patties to warm plates. Keep warm.
• Add wine and broth to pan. Boil, stirring, until reduced to 1/4 cup. Spoon over meat.

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• 1-1/2 Ibs. extra lean ground beef shopping list
• 2 cloves garlic, minced or pressed shopping list
• 1/2 cup chopped fresh parsley shopping list
• 1 Tbsp. coarsely cracked black pepper shopping list
• 1 tsp. coarse salt shopping list
• 3 Tbsp. dry red wine shopping list
• 1/4 cup beef broth

it is easy to make a simple dish look very elegant. you can use things like spinach leaves instead of parsley as a garnish 

potato and bacon soup

you will need 

6 thick slices of bacon

1 tsp of olive oil

1/2 cup chopped onions

4 cup low fat low sodium chicken broth

4 cups cubed potatoes matoes 

1/2 cup shredded cheddar cheese

1/2 tsp kosher salt

cayenne pepper to taste

cook bacon till it has a little bit of a crunch. put on paper towel to get grease out and discard left over grease.

get the vegetables ready saute the onions till golden brown it takes about three to for minutes. stir the chicken broth and potatoes in pot till rolling boil and then turn down the heat and let simmer until potatoes are tender

then add the cheese and bacon let sit till all cheese is melted then stir for 30 seconds and add pepper and salt to taste serve when ready (this is my fave to make)  

i am just about 16 and have won numerous awards in the culinary arts section. ever since i was young my dream was to become a chef on a cruise ship. wen i get out of high school i hope to apply at the Culinary Institute of Canada. i really like trying to make new things. i am not afraid to cut and cook anything. that pretty much somes it up. i will blog later today some great recipes