I was recently lucky enough to attend a fancy restaurant where I sat at the bar watching the chef prepare her culinary masterpieces. They were all quite frankly little bite size works of art. Well, with a lot of undirected energy this afternoon, I decided to play around with the leftovers in Steve’s kitchen using the chef as my creative inspiration. First up, a few radishes sliced thin, arranged on a simple plate, then each slice either topped with quarter teaspoon of guacamole or quarter teaspoon of Steve’s homemade pesto.
Then I found some tomatoes, sliced up a couple, and then paired the slices on a long glass tray. The slices were drizzled with basil-infused olive oil, and I’m considering topping them with some finely chopped garlic.
I dug around the refrigerator and came across a tub of roasted pine nut hummus. Scooped some into a tiny white ceramic ramekin and then mixed the hummus with a drizzle of hot sesame oil to add a bit of kick. Final garnish is a couple of fresh peeled carrot sticks.
In progress are the mushrooms. I’m of a mixed mind about mushrooms. Sometimes I like them and sometimes I don’t. I’m contemplating taking three small mushrooms and stuffing them with bacon, cheddar cheese, and fresh parsley. So far the mushrooms have been selected. What do you think? 😉
Words + Images 