Hello Fellow Foodies,
I have been prepping food for a cookbook and it occurred to me that maybe I am using culinary terms that I should talk about.
Today I am going to share about the french term CHIFFONADE. The term means to roll fresh herbs and slice thin ribbons. The herbs are delicate and do not need to be chopped finely. Therefore, you treat them delicately and add them at the very end of the cooking process. They are also used for a garnish. I feel that you get more flavor out of these particular herbs with the least amount of processing. It makes for a beautiful presentation, and you get more of the true essence of the fresh herbs. If your goal was to make a pesto in a food processor, then finely chopping them brings out an entirely different and equally satisfying result.
Speaking of pesto, this is the season to grow and enjoy. There are a few methods of procuring and storing this gem for the winter months. You always want to pick your fresh herbs before they go to seed. Going to seed sends a message to the plant that it is done producing, we don't want that. So you can pinch your herbs and use a food processor with olive oil, or just simply the herb and make a puree of sorts. The next step is to freeze them in ice cube trays.
Once frozen, put them in a freezer bag, and you have usable portions for the cold months. Smart planning and a little effort will keep you from paying too much for too little coming from who knows where.
Until next time,
Eat healthy and be happy!
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