#EGGPLANT STACKS WITH CHIFFONADE CRACK#

Unsalted butter, for greasing the baking dishġ medium zucchini, cut on a bias into 3/8-inch thick slicesġ medium yellow zucchini, cut on a bias into 3/8-inch thick slicesĢ medium tomatoes, cut into 3/8-inch thick slices And if a colorful gratin of summer vegetables, also with its fair share of Herbes, doesn’t say summer in Provence, then nothing does. (And it happens to be a fun excuse to fire up the rotisserie.) A pinch of piment d’espelette, and roasted potatoes with onions have a French accent. Poulet rôti, redolent of Herbes de Provence, brings me right back. I cook in the Provençal style often, it keeps the memory of that trip alive. Not a day goes by that I don’t think about that magical trip, I wish that I could be there now. I can’t believe it’s already been a whole year. Keeps for a day or two tightly sealed in the refrigerator. Really, garlicky aïoli is great on just about everything. Stir in minced fresh herbs and use as a dipping sauce for crudités, French fries, or calamari. Try aïoli on sandwiches or as the base for salad dressings. Store-bought mayonnaise pales in comparison to homemade aïoli. For a milder tasting aïoli, use half olive oil and half grape seed oil or just a light olive oil. By the way, if you’re uneasy about eating raw eggs, use pasteurized eggs. The result is slightly less thick but still absolutely delicious.

But since a single yolk wouldn’t come up to the blade in a food processor, making it difficult to get the emulsion started, I use the whole egg. I’m all for short cuts, so I use my trusty food processor. Traditionally, aïoli is made with just egg yolk rather than whole egg, and it’s made with a mortar and pestle or whisked by hand. With the motor running, add the oil in a thin stream.Īdd the lemon juice and pulse again. This is one knife cut that’s certain to add both visual and textural interest to your cooking.Ģ to 3 teaspoons freshly squeezed lemon juiceĬombine the egg, garlic, and mustard in a food processor and pulse a few times to combine. Basil chiffonade is especially lovely scattered over a pasta dish. Chiffonaded herbs such as mint, sage, and basil make great garnishes. A chiffonade of cabbage, baby spinach, or romaine lettuce makes a pretty addition to a salad. Prepare leafy greens like spinach, chard, or kale to be sautéed by cutting them into a coarse chiffonade. The chiffonade is a very versatile shape. Basil and mint are especially tender and can turn black quickly, so chiffonade them at the last moment before use. A dull knife will crush delicate leaves and cause the cut edges to discolor. When cutting a chiffonade, use a very sharp knife. Then gently separate the individual pieces. Arrange the leaves into a neat stack.Ĭontinue until the entire roll of leaves is sliced. Chiffonade can also refer to the resulting shape. Stir in the tomatoes and basil and gild the lily with some more oil to serve.Is it a musical movement? Perhaps a type of fabric? Or maybe a retro hairdo? Nope, nope, and nope, guess again…Ĭhiffonade means to cut food, particularly leafy herbs or vegetables, into strips or shreds, like little streamers. Drain the pasta and toss with the eggplant puree.It should be silky smooth and garlicky and eggplant and humming with oil. Once it looks mashable, mash it up with a spoon, and adjust the seasoning with salt and pepper to taste. The liquid should be mostly absorbed or reduced after about 20 minutes.

Meanwhile, bring a large pot of water to boil, salt it, and cook the pasta to al dente.

Stir once in a while, so the bottom doesn’t stick.

#EGGPLANT STACKS WITH CHIFFONADE CRACK#

Let it bubble for a bit and cover it, leaving a crack for steam to escape. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Turn up the heat a little bit to medium-high, add the thyme, and stir. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Dry off the eggplant and cut it into chunks.You’re just trying to get them friendly with one another, so don’t worry if nothing happens for a while. Meanwhile, pour the olive oil into a wide, heavy saucepan, add the garlic cloves, and set over low heat.This will season it and water will drop out, allegedly removing the bitterness, if it’s there. Lightly salt the slices of eggplant, stack them back together, and let it all hang out for 20 minutes.

Eggplant stacks with chiffonade