Intertwining Ribbons with The Beauty of Food Creates an Appetizer That Truly Dazzles.

Appetizers / April 13, 2018

As a young girl, my mother schooled me in the fine art of bow tying. “One should also be able to do it behind one’s back.” She cooed. A conquered talent which even today gives me great satisfaction. Now, when I’m leaning over the stove I’m confident those behind me view my neatly tied apron with a smile, insuring my wardrobe is in perfect harmony with my food. (Watch the video below, so you can learn, too!)

I know it doesn’t matter. No one writes blogs about people who can’t tie a perfect bow. Still, it’s important to me. And it’s important to this recipe.

But before I launch into my first culinary meme, let’s talk about what we use to tie bows: The ribbon.  A simple adornment, ribbon-weaving is known to have been established nearSt. Etienne, France in the Loire Valley as early as the 11th century. That means there have been mothers teaching bow-tying for almost a millenia. That makes mentioning it, and basing my recipe upon its sinuous and delicate form, that much more valid.

Enter the carrot. Simple, brightly colored, and tuberously honest. Now, enter the vegetable peeler. Why, beautiful ribbons can now be found everywhere! Their ability to adorn transcending the parlor and dress shop to arrive upon your plate. That’s some serious harmony.


You can see the colorful nature of this dish. And because the ribbons of carrots are so thin, it cooks evenly along with the asparagus and the tomatoes, gently yielding to the increasing “poof” of the puff pastry. The result is simply gorgeous. And very, very tasty!

I have a thing about hearing a gasp from guests when I first show them my food, and again when they bite into it. Clearly, dazzling with ribbons is just in my nature. Thanks, Mom.




Carrot Ribbon and Asparagus Savory Tart

Serves 4 – 6


2 large carrots. You want carrots with girth.
8-10 thin asparagus spears cut into 2” pieces, cut on the angle 8 – 10 small cherry tomatoes, halved
¼ C sweet white onion sliced very thin
½ C grated parmesan cheese
3 -4 T good olive oil
1 ½ t kosher salt
1 t black pepper
Handful of Italian parsley, chopped finely
1 sheet of puff pastry, thawed


  • Preheat oven to 425 degrees F.
  • Using a vegetable peeler, create long, wide ribbons of trimmed and peeled carrots until you have about 2 C of ribbons. Add them to a bowl with the asparagus, onion, and tomato. Add 2 T good olive oil and the pepper. Toss.
  • Using a rolling pin, roll out the just barely thawed square of puff pastry to double its size. About 10” by 20”. Score a 1 inch border around the edge taking care not to cut all the way through. Arrange the vegetables on the puff pastry inside the scored area, evening out the vegetables so it all looks even. Sprinkle with the parmesan cheese. Bake for about 30 minutes or until the crust is lightly golden and good through. You want a good thin crust. When you remove drizzle the remaining 1-2 T of oil on top. Sprinkle with the kosher salt. Sprinkle the parsley on top. Cut and serve.

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