Many people are under the mistaken impression that gourmet food has to be extremely complicated. Fortunately, that isn`t the case. What you may consider to be an amazing dish is probably more because of the combination of flavors and the presentation.
Think about those cooking shows you see where the end result is a tiny morsel of food on a big white plate. It looks pretty spiffy, right? But the truth is, it`s really more of an illusion than anything else.
There are a few parts to a truly amazing meal and here they are:
- The base. This is often starchy, such as rice, bulgar or cous cous and serves as the main part of the dish.
- The flavor. This could be anything that you place atop the base, lamb, crab, or a combination of vegetables.
- The sauce. Usually the sauce will combine the flavors that you`ve put into the dish and make them really pop. A well-done sauce can make a dish.
- The garnish. This is what tops it all off and makes the dish look professional. A sprig of a fresh herb, a sprinkle of black pepper or the curl of carrot that turns a plain dish into a spectacular one.
The one real rule of making a dish great . . . keep them wanting more. Rather than giving people their fill of something, offer them small amounts to whet their appetite. No more. You`ll have them oohing and awwing about how amazing your cooking is. This is why top restaurants provide small, two bite appetizers and tiny entrees. It`s a trick you can use with your visitors, too!Print or share this recipe using the icons above!