Plate Dinner like a Pro (10 tips for meal plating)

 

Most of us have been doing more cooking at home than ever before and some are feeling the fatigue. Whether you mix in to-go orders from restaurants or do head out once in awhile, during the restrictions imposed during the Covid-19 pandemic, more and more people are preparing their own meals. One way to keep things interesting is to learn how to plate food like a professional - or at least make your own food dressed up for a close-up on social media.

1.  Start with a visually pleasing menu

Choose foods with different textures and colors. Combine salty, sweet, crunchy, soft, and an array of colors whenever possible.

2.  Pick one of the professional plating methods

• Classic - 11:00 carbs, 2:00 vegetables, 6:00 protein
• Landscape - long and low plating design
• Free Form - abstract with dots and curlicues of colorful sauce.

3.  Choose the right dish

A classic white plate can go a long way in making the food "pop." Also make sure you use bowls or plates with an edge when needed.

4. Control portion size

Recommendations vary according to the dish, but for the most part aim for half the plate to be vegetable, one quarter carbohydrate and one quarter protein. 

5.  Create Height

• Begin with a sauce or broth.

• The next layer is most likely going to be a carbohydrate but any  component that would taste great with the base is best.

• Finish with a protein either directly on to or leaning over the middle layer. If the protein is steak, consider placing horizontally cut slices as the last step.

6.  Garnish with purpose

Avoid simply sprinkling parsley or other herbs around the dish like edible confetti. Consider not only visual interest but how the food will taste and if your garnish makes sense with the recipe.

7.  Odd numbers are even better

When plating foods that may either be counted or noticed by their amount, choose an odd number of items.

8.  Hot should be hot and cold should be cold

Keep the temperature of the dish appropriate for the meal being served. Warm plates in a low oven or cool plates by storing in the refrigerator prior to plating.

9. Tools for food plating and presentation

For the most part, the utensils you have in the kitchen right now are great basic tools to begin carefully arranged food plating and presentation for dinner at home. To really raise your game, consider adding the following items:

·       Squeeze bottles for sauces, condiments, and olive oil

·       Pastry brush to spread sauces on the plate

·       Various sized tongs for careful placement of foods

·       A ring mold to be used for plating rice or other carbohydrates

·       A grater or microplane

·       Vegetable peelers can be used to create edible vegetable ribbons or chocolate shavings

10.  Is it practical for eating?

If the plated food needs to be cut make sure it is on a flat surface. If the food has been layered, do all of the components make sense to eat together or in simple terms, will the combination be delicious when eaten together?

For the full Fed Well blog on The Find by Zulily about food plating click here. Enjoy elevating the look of your dinner and I invite you to post your results on social media and tag #FedWell. 

What is the secret to a great Bloody Mary for brunch?

 

I love brunch! I love a good cocktail - sweet or savory. I love various types of alcohol (although I do confess, I have a hard time finding a wine I like). And, the idea of a mini-snack with my drink sounds really appealing. I love extra olives in my martini :)

I have tried a few Bloody Mary's and I have not yet found one I can really get behind and the variations in this drink seems to really make ordering it a crap shoot. What is it that makes the best Bloody Mary? Is it the use of real tomato juice or V-8? Is it the need for worcestershire sauce (it's not only hard to say, it took me a minute to spell it)? Does it have to have a rim of salt or Old Bay seasoning? Tell me please - what is the secret to a great Bloody Mary?

And, if I truly can't discover a version I like, what are some other great brunch cocktails? I know, mimosa's are so very trendy with a variety of fruit juices and garnishes. The classic screwdriver can also be a big hit.

I once sat next to a woman at an event brunch (not a shower or social occasion - it was a non-profit event and I was there as a member of the press) and she asked if I wanted a cocktail. I asked what she was having. "A whiskey sour," she smiled and held her glass up with pride. 

Is that the thing about brunch? No rules? I mean really, if we think about it, it's breakfast foods mixed with lunch foods, served from late morning through early evening sooooo why not? 

Maybe my classic martini isn't far off the mark for being just perfect with brunch?

Whatever makes you feel Fed Well, right?

Valentine's Day Dinner at Home - I recommend the Mr.'s Chicken Cutlets

 

What are your Valentine's Day plans? It falls on a Sunday this year so really, many people (despite Covid) have more options than usual. Day dates, dinner out, dinner take-out, or cooking at home are all fabulous choices. 

If I could have any wish granted, it would be for the Mr. to cook his secret weapon chicken cutlets. No special ingredients. No expensive tools or exotic seasonings. You want to know what I think his trick is? He takes the amount of time he needs, uses the dishes and tools he likes, and we happen to like our chicken cutlets the same way. Golden brown, crispy, not oily, but tender/juicy on the inside. He made this for me about a week ago and I have not stopped thinking about it.

You'll need:

• an egg
• Italian seasoned bread crumbs
• vegetable oil
• a large pan
• chicken cutlets (of course)
• plenty of patience

That's it!

He mixes up the egg in a small bowl with a fork. Heats the oil on medium. He just knows when it is hot enough like a kitchen genie. Then he dips the chicken in the egg then bread crumbs - and places it in the pan. That's it! Genius. He let's it sit and cook. He doesn't pick it up and check it or poke it or dust it in flour or anything. Simple!! 

And then, when he can see the edges of the cutlet turn a gorgeous honey color, the cutlet is flipped. Once. Until the chicken Gods whisper in his ear that the cutlet is perfect crisp. He does let it rest for a minute on double up paper towel on a plate before serving. 

So good!

It doesn't need sauce or cheese or anything complicated. You can if you like. Sometimes, a squeeze of fresh lemon juice turns it all up a notch.

AH.

So, if you are the one planning the Valentine's Day festivities, know this, it does not have to be grand or epic in size or expense. It does not have to involve traveling. Just a bit of care to the details, giving things the time they need, and planning on simply being Fed Well.

Soup's on! Potato and Leek Soup Recipe

Winter in New York means snow storms, N'oreasters, chilly days, and plenty of excuses for soup. I like taking a recipe for guidance and making it my own and encourage you to do the same. I found inspiration for this soup online, but here is how I did it.

You'll need:

• 5 - 6 potatoes - peeled and cubed
• 1 box store bought chicken stock
• 1 cup of heavy cream
• 1 large leek
• salt and pepper to taste
• Optional crispy garnish can be croutons, crumbled bacon or simply sprinkle with parsley or a few celery leaves.

*Immersion blender or blender

First, I had my helper, Fed Well, Jr. (FWJ) in his high chair supervising.

I peeled about 5 medium/large potatoes and cut them into equal size chunks so they would cook quickly. I placed them in a pot with one container of store bough chicken broth (low sodium for me) on medium heat.

While the potatoes heated, I sliced the leek and let it soak for a few minutes in a large bowl of water to make sure all the dirt was removed. The ribbons of leeks were then added in the same pot and brought to a low boil.

 

Let the vegetables simmer until the potatoes are soft.

Blend with cream, salt and pepper using an immersion blender or transfer the mixture to a blender. If the mixture seems a bit thick, add either more chicken broth or cream until the desired texture is achieved.

Garnish as desired.

FWJ was a huge fan of this creamy soup. Working with my grandson in the kitchen and finding a new soup recipe to share with someone I love left me feeling Fed Well and ready for the next snow day!

Cooking with Kids

We have all seen those cute kids in videos on social media who help out in the kitchen and yes, they are all adorable. But, how do you know if your little one can help and what is an age appropriate task for them?

Right around the first birthday mark, children are curious about almost anything. If you can find a way to let a child stir, scoop, pour, or even just smell and touch food as it is being prepared - do it!

In the photo above, my grandson is helping break up large kale leaves that I will drizzle with a little bit of olive oil, sprinkle with sea salt and roast in the oven until the leaves are brown-ish and crispy. A keto friendly, tastes great (well, for grown-up taste buds) and is a feel good snack.

I've also had this young man stir different foods and I always hand him a safe piece of ingredients for sniffing and if appropriate, tasting.

A number of kid friendly step stools are available online for the toddler who wants to be working alongside you at counter height. For now, I pass things to Fed Well, Jr. on his high chair tray.

As children age, helping to measure with plastic cups and spoons can also be a great learning opportunity. Fractions and cooking - woo hoo! 

Elementary school children can always help decorate baked goods or place cookie dough on sheets. Cookie cutters can also be used for cutting fruit and some vegetables into new and interesting shapes. Tossing salad, mixing dressing, and turning on the stand mixer (with supervision) are also some great early kitchen activities.

And, believe it or not, this little guy enjoys being handed a soapy sponge to wipe down his tray so go ahead and incorporate clean-up fun! I can even admit to singing while we clean.

Whatever you've got going on in the kitchen, with a bit of creativity and a lot of oversight, the little one in your life can certainly participate.

So get cooking with the kids and teach them their very first acts toward being Fed Well - body and mind.  Take care!

New Year's Eve at Home Appetizer and Menu Ideas

 

It's not too late! You can make some great and tasty treats for New Year's Eve tonight!

We are all looking forward to a brighter 2021 - maybe you've heard some fun ideas for welcoming in the New Year by opening your door at midnight or maybe you enjoy sweeping all the dirt out of your home so you can start the New Year fresh...

Whatever your custom, having a satisfying snack in hand and a glass of your favorite beverage is a wonderful way to celebrate!

Check out my blog post on Zulily for recipes and inspiration by clicking here.

Wishing you and the people you love all good things for 2021 and I hope you are Fed Well!

Shop the Day After Christmas Sales for the Kitchen! A few shopping tips for online deals...

Photo by Karolina Grabowska from Pexels

Wasn't it a great Christmas? Likely it was a bit different from your normal celebration - not better or worse but different. And hopefully you made some wonderful memories. I sure did.

And now, maybe you have some gift cards to spend, or just enjoy a leisurely morning of sipping and scrolling. Here are some tips on the day-after-Christmas sales. Yes, it's a real thing.

Today, not only should you be thinking about stockpiling some wrapping paper, or cards, or other holiday items that will be deeply slashed by the retailers but consider your home and especially the kitchen. Not only can you find great on-line deals for the most used room of your house - you can also find potential shower gifts, birthday presents, and maybe even stash away a few items for next Christmas season.

For the full list of sale ideas for your shopping pleasure today, click here.

Enjoy this day and the remainder of the holiday season. Wishing you joy and happiness from the Fed Well kitchen!