I recently bought some stacks from Fante’s in Philadelphia. This is, also, where I found my beautiful corzetti stamp. In any case, I thought it’s time for me to be more creative or to “play with my food”. So, serving with our filet mignons this afternoon, I decided to stack the vegetables.
Here’s what I did: My friends Judy and Peter brought back for me, from Barcelona, dehydrated porcini mushrooms, so I rehydrated a few of them on the stove with red wine. I made mashed potatoes and boiled some fresh green beans cut into 1 inch pieces. I also made a shallot, port wine reduction sauce. (I’m leaving the salt and pepper amounts to your discretion)
In the stack I first put a couple of tablespoons of mashed potatoes, then a layer of porcini mushrooms, topped that with a layer of green beans, then another few tablespoons of mashed potatoes. I finished the stack off with a few pieces of green beans then smothered everything in the shallot, port wine reduction sauce.
Beautiful….delicious and, fun!
Wine Served: 1999, Vignamaggio, Chianti Classico Riserva
Cool, creative, and colorful! Nicely done. Adults should play more often.
We are in total agreement on that point!
How great is that! Very nicely done. I’m feeling a need to move beyond a spoonful of whatever tossed on the plate…
I think you should create some “vegan stacks”!