I’ve been favoring capers lately, but I just had a salad topped with baby corn cobs, and damn! I’ve had baby corn cobs before of course, but these seemed sent from heaven. Not sure why.
So, mine is baby corn cobs for now. What’s your favorite finishing touch?
Whatever happened to that one sprig of parsley on the plate?
The pickled onion that comes in a Gibson.
Leaf lettuce. I might eat some of the leaf, but I’d never eat the parsley. Carrot swirls are also good.
Did you hear about the parsley farmer who fell behind on his taxes? They garnished his wages.
Pomegranate rubies.
Chopped green onion
I eat my garnishes, as I like to return a totally clean plate to the kitchen. This is an in-joke at The Palms, a cool restaurant owned by a lovely couple in St Martin.
One night Jo came over to collect our dishes, and she commented on my totally clean plate. Then she remembered what I’d ordered and asked what I’d done withe the squares. I’d had pholourie with tamarind dipping sauce as an appetizer. The pholourie were each on a little square of something, and I’d eaten them. She dashed into the kitchen and came back a minute latter to assure me that while not meant to be eaten, they were totally non-toxic.
It depends upon the dish. Pickled, sliced jalapeños are quite versatile.
Lemon wedges. I really like lemon.
A number of garnishes are enjoyable. Hm, artichoke bases with green peas and butter/lemon is very pleasing, turned potatoes roasted in demiglace is also very nice.
I will have to say that it depends on what the main entree is, frex lemons and beef is not a common combination =)
When I think of garniture, I think of specific entrees - a 3 rib roast, or a rack of lamb, or a pair of homard lobsters, though I suppose you could consider the dough crust of a baked salmon would count as garniture even though one generally doesn’t eat it as most people don’t want to take the time.
I’m so Italian it’s almost invariably sprinkled torn or chopped parsley. Italian parsley, of course. Prezzemolo is proverbial in Italian for the sort of person that turns up everyplace without ever being very significant. Except for Asian dishes it’s cilantro and for Creole it’s green onions. Another Italian tic I always indulge is freshly ground pepper + salt added at the end of cooking (as well as at intermediate stages).
One of the restaurants in my town garnishes their plates with carrot and beet, each cut into thin, absurdly long strips that are looped/coiled/piled on one corner of the plate.
I like sunflower seeds sprinkled on salad. Those crispy french fried onions are tasty but not as healthy.
Edible flowers are a fun garnish, more of a special occasion than everyday thing.
Fresh herbs are always nice, like dill with salmon or chopped rosemary with pork.
Ever had an anchovy-stuffed olive in your martini? Pure ambrosia.
Along with all the various stuffed olives, crumbled Bleu Cheese goes with just about anything.
The hopes and dreams of my rivals.
Also pepperoncinis sometimes.
Pepperoncini for me, as well!
Oh heck yeah.