As I was reading a recipe today for broccoli-cheddar soup, the word "floret" jumped out at me. I had four stalks of cooked broccoli to reheat for tonight's dinner and it struck me that I could make a bouquet--so much more interesting than the stalks lying on a plate. With grape tomatoes and black olives on tiny skewers and parsnip curls tucked in, the broccoli bouquet looked pretty enough to serve to company.
Now I have an idea for a meatloaf "sandwich" with the bread being two "slices" of mashed potatoes. Gotta work on that one! Joost Elfers, watch out!
No comments:
Post a Comment