Add the oil and swirl to coat the bottom of the pan. Heat a large, heavy pot over high heat until very hot but not smoking. The result was still satisfying and tasty, and the aroma filling the house was absolutely intoxicating.ġ pound boneless, skinless chicken thighs, cut into 1-inch pieces See, I really don’t own every type of cookware known to man, despite what my husband may think.

Tonight I felt like having a Moroccan tagine. Serve with plenty of French bread for sopping up the juices. And if the eggplant at the market looks fantastic, add it too. If you cannot find yellow zucchini, by all means use yellow crookneck squash. This definitely qualifies as a quick and easy and also versatile dish. Bake for about half an hour, or until the vegetables are tender. Layer the vegetables into the dish, arranging them in neat, overlapping rows.ĭrizzle with the accumulated juices from the bottom of the bowl and sprinkle evenly with the Parmegiano. Combine the zucchini, yellow zucchini, tomatoes, garlic, Herbes de Provence, oil, and a generous pinch of salt and pepper in a large bowl and gently toss to coat. Generously butter a 12-inch oval baking dish. 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. 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.

Eggplant stacks with chiffonade