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? 😉
Lemon thyme plus olive oil, two egg yolks, a hot pepper, and a little mustard were transformed into this delicious lemon thyme aioli. Nasturtium blossoms and leaves are tossed on top of green salads. Fresh basil is layered between mozzarella and fresh tomatoes and then drizzled with olive oil. Toasted bread is rubbed with garlic before being piled high with chopped tomatoes, sage and marjoram. And then … I think you get the idea! 😉
Words + Images 