Chiffonade

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How to Chiffonade Vegetables

Apr 24, 2009 - Now that you've become acquainted with the culinary term chiffonade, learn how to employ the kitchen cutting technique in your cooking. It's easy — we've got step-by-step instructions to show you how. This method applies to herbs used for garnish, like basil and sage, or vegetables that have firm leaves, such as cabbage, spinach, collard greens, or chard. - 1 Comment

Definition: Chiffonade

Apr 22, 2009 - Chiffonade A kitchen cutting technique used to shred the leaves of herbs and vegetables into long, skinny ribbons. It is accomplished by stacking leaves, rolling them tightly, then slicing the rolled leaves thinly and evenly with a sharp knife, producing long strips. A chiffonade may then be used in a light sauté or as a garnish. - 2 Comments

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Happy Hour: Tomato Water Martini

Jun 29, 2009 - When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho — and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. - 6 Comments

Fast & Easy Dinner: Open-Faced Grilled Eggplant Sandwiches

May 21, 2009 - Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. - 3 Comments