Plate like a Chef

Food & Drink - - THE FIRST TIME HOST -

Art­ful Driz­zles

Fill plastic squeeze bot­tles with flavoured oil, crème fraîche, dress­ing or sauce to gar­nish art­fully.

The Schmear

On over­size plat­ters or plates of ap­pe­tiz­ers, make a dra­matic swoosh of sauce, dip or purée.

Curly Cues

Shave curls of choco­late, Parme­san cheese, veg­eta­bles or co­conut for tex­ture and flavour.

Soup’s On

A driz­zle of oil and home­made crou­tons

(for whimsy: Gold­fish Crack­ers) makes soup luxe.

Clean Cuts

Cake, soft cheese and boxed ice cream all cut cleanly with sturdy, un­flavoured den­tal floss.

Bet­ter Spreader

Gently soften but­ter by in­vert­ing a pre-warmed cup or bowl over it.

A bucket filled with wa­ter and ice low­ers a wine’s tem­per­a­ture by one de­gree ev­ery minute. Big Reds: 1 minute, Dry Whites and Rosé: 9 min­utes, Sparkling and Sweet Wines: 18 min­utes.

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