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How to chiffonade. Photo courtesy Marichelle | Lifeflix | Flickr. We so often recommend a chiffonade (shif-oh-NOD) garnish that we’re devoting an article to it. Chiffonade is a chopping technique in which leafy herbs or greens (basil, sage and spinach, for example) are cut into long, thin strips. Large, stackable leaves are needed—the technique…
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October 13th is National Yorkshire Pudding Day. Yorkshire Pudding is neither sweet, a dessert, or what Americans think of as pudding. In fact, it’s very much like a popover, an Americanized version of Yorkshire Pudding. (The history of Yorkshire pudding is below.) The difference: Popovers are baked in individual molds (like muffins), usually coated with…
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Even six or eight people can enjoy serving themselves buffet-style. Photo by Nancy Louie | IST. In the catering and restaurant worlds, food serving styles are classified as table service or buffet service. Both styles are used in the home, as well. Many of us tend to think as the professionals do: table service…
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August 29th is National Chop Suey Day. Many people refer to chop suey as a Chinese-American invention, like fortune cookies. But that’s a myth that keeps getting perpetuated. It came from China. CHOP SUEY HISTORY Chop suey was first available to non-Chinese Americans in the mid-19th century, when Chinese restaurants began to appear…
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It’s National Compote Day. What’s a compote? Compote de fruits, or fruit compote, is mixed stewed fruit. Compote de pommes or compote d’abricots is a single stewed fruit (here, apples and apricots, respectively). Compote can be made from fresh or dried fruits or a combination, and can be served warm or chilled. It is a…
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