A Circumference Holds Culinary Creativity (September 29 – October 5)

Serving food in bowls is not a new concept. Bread bowls have served as pragmatic nourishment since the inception of bread baking was combined with soup. Soup bowls are designed with two handles for cream soup, one handle for some crock style bowls, wide-rimmed for elegance and with pedestals for Cordon Bleu style. A saucer should be placed under a bowl during service.
More recently, various courses of food have been served from bowls as a trend with the restaurant industry and home entertaining. The presentation can be enhanced and spillage is minimized. Bowl styles and sizes range and some are unique artisan shapes. Creativity drives the dining styles. The bowl does not encourage cutting with a knife and fork; so, the food selection needs to eaten with a fork and/or a spoon. Breakfast service is made more functional with a poached egg served in a nest of shredded hash brown potatoes nestled in a bowl. Lunch service is made more efficient and practical with a Niҫoise Salad served in a bowl. A dinner entree is made more interesting with stacked Eggplant Parmesan served in a bowl. To experiment, try my recipe of Eggplant Parmesan for a delicious introduction to serving entrees in bowls:
Eggplant Parmesan
Trim the two ends off of an eggplant. With a fork, poke holes into the eggplant. Boil the eggplant in salted water until tender. Remove the eggplant from the water and slice the eggplant into medallions about ½ inch thick. Coat each medallion, with a slightly beaten egg and then with Italian bread crumbs. In a skillet, on the stove, sauté each medallion in butter on both sides until brown. Place the crusted medallions into a baking dish. To bake, just before serving, cover the eggplant medallions with marinara sauce and generously sprinkle Parmesan cheese on top. Bake the eggplant at 375˚F until thoroughly heated. Served the Eggplant Parmesan in individual bowls garnished with fresh chopped basil. Kelly McBride Loft ©

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