I made this meal for my friend Mark. I like how the elephant turned out. The polenta was not smooth which gives the elephant some texture.
Top: Elephant – polenta made with broth and cornmeal (stir 1/2 cup cornmeal into 1 cup of vegetable broth, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a plate at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), cut a separate piece of polenta for the ear, Eye – spinach, Tusk – radish, Spanish Garbanzo Beans
Bottom Left: Elephants – apple (cut with a cookie cutter), cinnamon
Bottom Right: Macadamia nuts
I made this easy but fun lunch for my Mom at her Lake House. She was excited to see that it was a Swan!
Left Side: Swan – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, Eye – blueberry, Beak – apple peel, green peas
Top Right: Walnuts
Bottom Right: Swan – apple (cut with a cookie cutter and dipped in water with lemon to prevent browning), blueberries
I assisted my 17 year old niece with making her lunch at my parents Lake House. The concept and food were her own. I suggested the addition of the olives (I was inspired by this). We think it was cute!
Container: ECO Lunchboxes
Contents: Totoro – cooked Nishiki rice pressed into a ball using plastic wrap, sauteed mushrooms with olive oil and butter, eyes and nose – olives, Soot Sprites – black olives with rice (make a hole with a skewer, then push in cooked grains of rice), broccoli
I made this lunch for my Dad at my parents Lake House. My friend Renae recently gave me a Capitol cookie cutter and I was excited to use it.
Left Side: Capitol Building – hot cooked Nishiki rice pressed into a cookie cutter with plastic wrap, carefully push rice out of cookie cutter, spread a little bit of Brie on top of the rice, green peas
Top Right: Walnuts
Bottom Right: Red, White and Blue Fruit – apple, raspberry, blueberries
I made this faceless black bear lunch for myself. I don’t know why I neglect to add faces during creation and then regret it later. Regardless, it was a fun and tasty meal.
Left Side: Black Bear – focaccia bread cut with a cookie cutter, cream cheese, cinnamon, spinach leaves
Top Right: Mixed nuts
Bottom Right: Fish – assorted melon cut with cookie cutters
Today is my birthday! I was fortunate to be able to take the day off from work and have my parents and my friend Mark over for a sheep themed meal. A co-worker thought it was strange that I was making lunch for my own birthday. I was thrilled to have the opportunity to make and share a fun meal with people who are close to me.
Sheep in a Field Layered Rice
- Line a small ramekin with plastic wrap.
- Add a layer of hot Nishiki rice and press down.
- Add a small layer of cooked white beans and cut tomatoes cooked in some Vegetarian Broth with some added oregano.
- Add an additional layer of hot cooked rice and press down.
- Carefully lift the layered rice out of the ramekin and place on the serving plate.
- Add Basil Pesto (this happens to be homemade and Vegan) to the top of the rice.
- Cut a sheep out of Daikon (Japanese Radish) using a sheep cookie cutter.
- Cut lines in snow peas with a sharp knife.
- Cut butterflies out of carrot with a mini clay cutter.
- Arrange the daikon, carrot, and snow pea on top of the pesto. Pipe a thin layer of pesto around the layered rice.
Roasted Asparagus with Lemon Zest – roast asparagus with a little salt and olive oil at 425 for about 10 minutes or until tender. Add lemon zest after plating.
Roasted Cauliflower with Almond Aioli – Roast cauliflower with some olive oil and smoked paprika at 425 for about 20 minutes or until tender. Serve with Almond Aioli.
Baby Potato Chips – Slice baby potatoes with a mandoline slicer. Fry in vegetable oil.
My Critique of the Meal:
As usual I am more critical than my guests. I think that the sides were the most popular. I tried to recreate the cauliflower and almonds with baby potato chips that I had in Iceland at the Blue Lagoon Lava Restaurant. It was not exact but it was delicious.
Plating is something that I continue to strive to improve. My plates are not as precise as the planning sketch I drew but I like how I loaded the plates with flavor. If I put less food on the plates it would have looked prettier but then my guests would not have as much to enjoy. That said, it was a hearty lunch with the Sheep in the Field Layered Rice. I think my plates have a rustic look to them.
It was a memorable meal and I am thankful for the people who came and shared it with me.
I made this lunch for my friend Mark to take home to have another time. He selected the theme and seemed happy with it. I love it when people in my life request fun food!
Left Side: Race Car – hot Nishiki rice pressed into a car shaped container lined with plastic wrap, firmly press down, then carefully lift the rice out of the container. Brush some salsa on top of the rice. 42 – cut the numbers out of cucumber with a cookie cutter. (I didn’t attach them with spaghetti since I didn’t want holes in the cucumber but it is a way to help the numbers stay in place). Black beans, corn, and salsa.
Top Right: Pistachios
Bottom Right: Racing Flag – checkered apple with cinnamon
- Follow this checkered apple tutorial
- Add cinnamon to the white squares
- Carefully remove the other pieces of apple