BK-UnoHr Farming, Sturdy, March 29, 1997 Always use crisp, fresh vegetables and store in Ice water overnight before using as garnishes or arranging for a vegetable tray. Learn Garnishing From Professional LOU ANN GOOD Lancaster Farming Staff LANCASTER (Lancaster Co.) An ordinary meal takes on a touch of class when garnished with a carrot tulip or a scallion tassel. All it takes to turn a simple tomato into a tomato rose or a cucumber into a fan is a sharp par ing knife and a little know how. Garnishing basics arc the forte of Stuart Anstead, who teaches classes at the KITCHENworks located in Park City, Lancaster. At a recent class, Anstead, who is chef and graduate of London Institute in England, demonstrated how quickly and easily vegetables can add the finishing touches to a buffet or a simple dish. During his training, Anstead reported that he prepared as many as 2,000 scallion tassels for one occassion. While the class struggled a bit with their first efforts in following Anstead’s instructions, it was clear that with practice, one could become as adept as Anstead. The neat thing about garnishing is that the garnishes can be pre pared several days ahead of time if kept in ice water. In fact, many of the garnishes need to set in ice water for several hours before opening properly. It is much easier to learn garn ishing by following the techniques demonstrated rather than by attempting it by reading instruc tions. However, here are a few garnishing techniques that Anstead taught, which will be described below. An advance garnishing class is being offered at the KITCHEN works on Saturday, April 12, at 2 p.m. The class will last about IVi hours and cost $lO. Students should bring a paring knife and a channel cutter or a stripper, but all vegetables and fruits will be pro vided to create tomato starbursts, citrus baskets, cucumber spirals, apple swans, and other garnishes. Also a class on the use and cate of cutlery will teach proper chop ping and dicing techniques. In addition, participants will learn how to sharpen and store knives to keep them in top condition. Class size is limited. Registra- tk>n for these classes must be made in advance. For more information or questions about upcoming clas ses, call the KITCHENworks at (717) 290-8282. Use crisp, fresh vegetables for best results. Scallion tassels: Slice off top just below where white stops growing. Shred oblong to about 'A -inch from one edge. Put in ice water for tassels to spread. Tomato Rosette: Peel tomato similar to an orange by starting at one edge and keeping peel in one piece to the end. Make sure only the skin and no flesh is removed. Take the skin and roll up like a rose. Set in cucumber crown and garnish with thin onion greens. Tomato Rose: Slice tomato into six wedges but do not separate the sections at the bottom. Carefully peel back skin of each section with the point of the paring knife. The section peels will lay out and form petals around the tomato. Radish Florets: Peel outside pet als to look like tulip. Cucumber crown: Slice in two inch sections. Cut one edge in v shapes and slip apart Put radish flower inside or fill with vegetable dip. Chinese Wedding Rings: Cut carrots in 2-inch pieces. Square off edges. Slice into three oblong pieces. Cut each one into an N Change TOWANDA (Bradford Co.) Are you interested in learning how to reduce your chance of having a heart attack? If yes, you will want to participate in Change of Heart. Change of Heart is a series of six newsletters mailed to you at home that give ideas on shopping, cook ing, and eating that may help to lower your blood cholesterol. Research shows that a diet low in fat and cholesterol can lower blood cholesterol and reduce the risk of heart disease. The Change of Heart newslet ters are being made available by Penn State Cooperative Extension of Bradford County. Participants will receive the newsletters one per week for six weeks beginning Tips Chef A V * # Stuart Anstead shape, without slicing through both aids. Twist Place on a piece of meat with a sprig of parsley. Of Heart about April 1. Cost is $3 per set To request the Change of Heart newsletters send your name, address, and phone number with $3 to “Change of Heart,” Bradford County Cooperative Extension. 701 South Fourth Street, Towan da, PA 18848. Checks may be made payable to “Bradford Coun ty Extension.” The Change of Heart newslet ters were written by nutrition spe cialists with the University of Nevada Cooperative Extension in conjunction with the University of Nevada School of Medicine. For more information contact Cathy Guffey, family living agent, at the Extension Office, (717) 265-2896. 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