Sometimes all that stands between home cooking and restaurant-quality food is presentation. There are lots of tricks up a chef’s sleeve for stage-dressing food, and one of them is the quenelle. The term traditionally refers to a small football-shaped dumpling of poached meat or fish pâté, but these days it’s generally used to describe a three-sided oval shape that makes for a classy presentation of ice cream, goat cheese, crème fraîche, mashed potatoes, or anything soft and scoopable. To make a quenelle, all you need are two spoons of the same size. The spoons’ size determines the quenelle’s size.