Nice idea, could look even better if you squared it right off at the edges.
sugarsub10 on
Unique. However the whole leaves take away from the star.
MummsTech on
Not gonna lie, had to zoom in to what was the small green thing on top. It looked like an insect! Aside, the concept of topping ratatouille with the layered summer squash is unique! Grilled summer squash (color added with grill marks) would enhance this as well as a vessel that highlighted the “squareness”. Leafy greens, ehh, not enhancing the look. Perhaps a thin pesto instead? All in all, the flavors with the texture of a al dente summer squash would work for my palette.
DetectiveNo2855 on
I like the idea but you’re setting yourself up for quite a challenge. Long straight lines imply order and rigidity. Parallel lines and right angles. There’s almost an unnatural man made aspect about it. It demands perfect execution or it looks off.
You might get a much neater look if you did thin lengthwise ribbon through a mandoline and have them shingled closely. Set it up across a sheet tray and cook with another sheet tray weighted on top. Let cool and cut out your portions. Maybe not the look you’re going for. Just a thought.
4 Comments
Nice idea, could look even better if you squared it right off at the edges.
Unique. However the whole leaves take away from the star.
Not gonna lie, had to zoom in to what was the small green thing on top. It looked like an insect! Aside, the concept of topping ratatouille with the layered summer squash is unique! Grilled summer squash (color added with grill marks) would enhance this as well as a vessel that highlighted the “squareness”. Leafy greens, ehh, not enhancing the look. Perhaps a thin pesto instead? All in all, the flavors with the texture of a al dente summer squash would work for my palette.
I like the idea but you’re setting yourself up for quite a challenge. Long straight lines imply order and rigidity. Parallel lines and right angles. There’s almost an unnatural man made aspect about it. It demands perfect execution or it looks off.
You might get a much neater look if you did thin lengthwise ribbon through a mandoline and have them shingled closely. Set it up across a sheet tray and cook with another sheet tray weighted on top. Let cool and cut out your portions. Maybe not the look you’re going for. Just a thought.