Chiffo-what?

Chiffonade, of course!  Despite the name sounding like a chilled summer drink made out of chiffon*, chiffonade is in fact the French culinary term that describes cutting herbs or leafy greens into thin strips.  You often see it used on basil – as I demonstrate below – but it can also be applied to kale, swiss chard, romaine, and so on.  I have a thing about giant pieces of lettuce in a salad (if the lettuce is so big that that the dressing winds up all over my face or in my hair, we have a problem), so I often chiffonade romaine lettuce when making a salad.  This is a very simple technique, and the outcome is rather lovely, particularly with basil.

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*Apparently, this joke was confusing.  Think “lemonade.” (Thanks, Matt!)

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4 thoughts on “Chiffo-what?

  1. Rilla February 19, 2012 at 8:26 PM Reply

    Love this blog. You’ve always been a good writer and the automatic slide show is perfect. I’ll be following you.

    • the lady is a chef February 19, 2012 at 8:49 PM Reply

      Thanks Rilla! Let me know if there is a topic you want me to explore.

  2. Kate February 27, 2012 at 7:20 PM Reply

    Your espresso machine looks like the biggest thing ever in these pictures. And I’m jealous of your counter space because of it.

    • the lady is a chef February 27, 2012 at 7:28 PM Reply

      I won it at work. It takes up pretty much my entire counter!

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