So this is pretty messy. The veggies aren’t stacked in a particularly appealing way, the saffron looks haphazardly strewn about, and the in-tact rosemary on the plate (and whole?? basil leaf)—not good eats.
As a general rule (with very few exceptions, IMO), everything on the plate should be edible, which technically, it all is, but it should be pleasant to eat. No one wants to gnaw on a whole leaf or sprig while enjoying dinner.
I think additionally, the plate might benefit from some sauce—either roasted red pepper or tomato.
Separately, I’m always impressed when people make food from their gardens! I have somewhat of a grey thumb so I could never lol
ionised
I see you’ve gone against the usual *arrangement*. Assembled the dish in a manner some would say is a *cut* apart from the norm. More of a lumping-together than a fanning out or stacking of elements.
Maybe if it hadn’t shed its saffron everywhere and hadn’t that tuft of rosemary sticking out, I’d be happier, but I actually somewhat like this. Not everything has to follow that quaint, highly-curated look, in my opinion (although that’s pretty good, too).
Needs a little tidying up and a sauce. Some red, too, unless the lighting’s throwing me off.
thenickdyer
I appreciate your spirit taking on what can be a deceivingly simple dish. My feedback, take it or leave it.
I think the biggest issue for the byaldi itself is obviously the structure. Having done this before, I recommend baking them in individual sized ring molds or individual sized cake pans with a removable bottom (I used the latter). This will make it significantly easier to plate a single piece rather than trying to reconstruct on the plate.
As it’s been noted, giant rosemary sprig and whole basil leaf are frowned upon. I also tend to garnish with things that are in the dish itself. I don’t know the recipe you used, but I know the OG Keller recipe doesn’t call for rosemary, basil, or saffron. Hard herbs should be very finely minced as a raw garnish (still not a fan) or treated in some manner to make them more palatable.
And last question, if you’re gonna garnish with unbloomed saffron that heavily, can I have some?
4 Comments
Thank you for not calling it ratatouille <3
So this is pretty messy. The veggies aren’t stacked in a particularly appealing way, the saffron looks haphazardly strewn about, and the in-tact rosemary on the plate (and whole?? basil leaf)—not good eats.
As a general rule (with very few exceptions, IMO), everything on the plate should be edible, which technically, it all is, but it should be pleasant to eat. No one wants to gnaw on a whole leaf or sprig while enjoying dinner.
I think additionally, the plate might benefit from some sauce—either roasted red pepper or tomato.
Separately, I’m always impressed when people make food from their gardens! I have somewhat of a grey thumb so I could never lol
I see you’ve gone against the usual *arrangement*. Assembled the dish in a manner some would say is a *cut* apart from the norm. More of a lumping-together than a fanning out or stacking of elements.
Maybe if it hadn’t shed its saffron everywhere and hadn’t that tuft of rosemary sticking out, I’d be happier, but I actually somewhat like this. Not everything has to follow that quaint, highly-curated look, in my opinion (although that’s pretty good, too).
Needs a little tidying up and a sauce. Some red, too, unless the lighting’s throwing me off.
I appreciate your spirit taking on what can be a deceivingly simple dish. My feedback, take it or leave it.
I think the biggest issue for the byaldi itself is obviously the structure. Having done this before, I recommend baking them in individual sized ring molds or individual sized cake pans with a removable bottom (I used the latter). This will make it significantly easier to plate a single piece rather than trying to reconstruct on the plate.
As it’s been noted, giant rosemary sprig and whole basil leaf are frowned upon. I also tend to garnish with things that are in the dish itself. I don’t know the recipe you used, but I know the OG Keller recipe doesn’t call for rosemary, basil, or saffron. Hard herbs should be very finely minced as a raw garnish (still not a fan) or treated in some manner to make them more palatable.
And last question, if you’re gonna garnish with unbloomed saffron that heavily, can I have some?