Dinner is cooking, smelling very delicious. Tonight we're having Walking Tacos, which is a cutesy way of saying: Pour some Fritos in a bowl, dump some seasoned beef over the chips, add some cheese, lettuce, green onions, diced tomatoes and taco sauce and feed it to your family. Who will say, "Tacos again?!?"
So while the ground beef was simmering, I was cutting up the lettuce/spinach combo on my prep board. Without thinking, I made little bundles of leaves, rolling them up and then slicing them with my sharp knife, creating lovely little tendrils of greens, perfect for the sort of dish we were having.
That was when I realized that I was using a classic French cooking technique -- chiffonade -- a technique I learned when I was participating with the Whisk Wednesday group. I was using this technique to prep romaine and spinach for the totally bummy junk street food I was getting ready to serve my family.
I can't decide: Is it the best of both worlds or a shrieking, grating, cacophonous incongruity?
TWD Dorie's Cookies: Salted Chocolate-Caramel Bars - Some more catching up today from my absence in the Tuesdays with Dorie group baking from Dorie Greenspan's cookbook, Dorie's Cookies. In March of 2017, the...
2 weeks ago