Page 1 of 2
“Nadege, How do I move beyong the Green, Yellow, and Red Peppers as a form of garnishment?” After laughing hysterically, because really, it was so true, I figured Haitian cuisine needed to step it up in
terms of garnishing. So below are some tips.
Green Onion Curls
Cut off roots with a paring knife. Cut a 3-inch piece from each stalk, leaving about 1-1/2 inches of both the white and green portions. Make lengthwise cuts in the green portion, repeating to slice the green end into thin slivers.
Place onion in cold water, and let stand 30 seconds or until ends curl slightly. Drain well, and store refrigerated in an airtight container until needed. This garnish is great to use perhaps in a martini glass if serving a soup shot or shrimp cocktail. Great against red colored items.
Tomato Roses
Core the tomato, then cut a thin slice off the bottom. Starting at the top, peel the tomato skin off in a continuous strip with a paring knife, using a gentle sawing motion.
To form the "rose," roll the strip into a coil, and tuck the end under the "rose" to secure it. Add parsley or other green herb leaves for a finishing touch. This is a great way to enhance a platter that has a simple appetizer such as Akra or a meat item. The color contrast will be great.
