The Gourmet Mama

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:

1. The base. This is often starchy, such as rice, bulgar or cous cous and serves as the main part of the dish.
2. The flavor. This could be anything that you place atop the base, lamb, crab, or a combination of vegetables.
3. 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.
4. 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!

There`s something about fresh herbs that makes a dish look truly gourmet. You don`t need much to add that special touch to your food and while herbs are great IN the food, they are also a wonderful way to garnish your plate.

To make your dishes look really professional, there are a few tips to follow:

• When using leaves like basil, opt for either a two-leaf pair attached to the stem or the upper bit of the stem, with two baby leaves and two larger ones.
• Don`t be afraid to use flowering herbs. Chocolate mint has lovely flowers that add a great touch to dessert dishes.
• A sprig of rosemary is just fine, but you can also strip the spiny leaves and sprinkle them around the plate or across the food.
• Consider combining herbs with other garnishes. For example, a sprig of mint laid across a lemon slice or a couple leaves of basil tucked into a tomato slice look great.

Fresh herbs are a wonderful way to make your dishes come alive. Just make sure they are really fresh, since wilted leaves just don`t have the same effect.