Chiffonade is a simple knife cut. It’s a slice of leafy greens like spinach, romaine lettuce or fresh leafy herbs such as basil, mint or parsley. The key to a great chiffonade is having a razor sharp knife.
The smell of roasting beets, potatoes and onions punctuate the cold morning in our drafty country home. A warm oven heats the house with the promising aromas of a special brunch.
Why blanch your sprouts? Blanching Brussels sprouts gives them a clean, uniformly seasoned taste and bright green color.
This recipe can easily be made vegan by just omitting the cream Yield: a side dish for three adults Ingredients: 1 head of cauliflower cut into 2 inch florets, about 4 to 5 cups of florets 1/2 cup heavy cream 2 1/2 Tbsp, extra virgin olive oil 1 large clove of garlic, cut into thirds…