After going on a Parts Unknown marathon last month, I re-read Kitchen Confidential. Toward the end of the book, Anthony Bourdain advices home cooks on how to give dishes a professional look. Metal rings to give plated food height, chiffonaded parsley, etcetera, etcetera.
I thought about that while preparing lunch yesterday. I never really learned to use metal rings properly (I often use them as cookie cutters) but a sprinkling of fresh herbs has become quite a standard at home since we grow herbs in the garden so we have a constant supply. I thought about how height can give plated food a kind of panache so I decided that lunch would be a stack of rice, meat and poached egg surrounded by colorful vegetables in various shapes and textures. This was the result. (more)