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Chiffonade [cut] of basil. Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]
A mirepoix (/ mɪərˈpwɑː / meer-PWAH, French: [miʁ.pwa] ⓘ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part ...
Tabbouleh. Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of ...
Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture. Pour the mixture into your ice pop molds, leaving a little bit ...
Lomatium roots range from woody taproots to more fleshy underground tuberous-thickened roots.The plants are green and grow the most during the spring when water is available, and many species then set seed and dry out completely above ground before the hottest part of the year, while storing the energy they gained from photosynthesizing while water was available to them in their deep roots.
However, parsley can also be added to recipes during the cooking process or dried for long-term storage. As the more delicate herb, cilantro is seldom cooked or dried, as doing so can reduce its ...
Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout. Mix the simple syrup into the puréed watermelon until it tastes quite sweet. Chop the parsley very finely and add it to the mixture. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand.
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable .