First off, I apologize for my lack of posts this week…with Nate’s PhD defense fast approaching and my own freelance work picking up on top of that, I’ve been a bit neglectful of my TWFD friends! Please stay patient the next few weeks - I’ll try to post as much as I can!
Today’s tip is another one of those things I should have figured out LONG ago but only discovered in the last few years. I used to tear up my basil by hand whenever I made pizza…or just chopped it very poorly. Then one day I discovered a great way to chop it up…it is NOT an original idea, but it sure made life easier. So, if you’re like me and haven’t yet put 2 and 2 together, this post should be helpful!
How to cut up basil the awesome way:
Stack your leaves.
Roll them up.
“Slice” the basil roll.
Voila!
If you need your basil even more chopped, just run your knife through the sliced roll the opposite direction a few times, before you fluff it and turn it into pretty ticker-tape confetti.
Compliments to the amazing one-handed basil chopper for modeling. Okay, the other hand was holding the camera…sorry there were no real action shots. Kind of tricky with only two hands. 
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Ahh, the chiffonade…one of my favorite cooking techniques!
Comment by Diana — March 13, 2008 @ 10:58 am
ahh, the real name for what I’m describing!
glad you commented!
I love “chiffonading” - makes me feel like a chef, even when I’m clueless.
Comment by Jane Maynard — March 13, 2008 @ 11:58 am
Photos are so good, I can smell the basil!
Comment by Pat Maynard — March 13, 2008 @ 3:22 pm
Is that pronounced shiffo-nodding or chiffo-nayding?
Comment by Bill from Jersey — March 13, 2008 @ 8:21 pm
I say nodding. sounds fancier.
Comment by Jane Maynard — March 14, 2008 @ 1:33 am