Have you ever noticed how simple plating techniques can make your basic dishes look like haute cuisine?
We like to play around with our food and decided one day to layer our caprese salad as a tower.
We loved how easy it was to alternate layers of tomato, fresh mozzarella, and basil, drizzle our tower with extra virgin olive oil, and present a simple, but pretty dish.
Now this idea has become our easy go-to technique to make our entrees look even more elegant.
Researching online, we learned that the white eggplant was the original eggplant (named because it looked like a giant egg) and that it was less mild and more tender than its purple counterpart.
What are your easy, go-to techniques for making simple dishes look like restaurant entrees?