Our Wednesdays together during the month of March are dedicated to the letter “C.” Today, the French technique called “chiffonade,” and in weeks to come: “clarify,” “caramelize,” and “corning.”
Chiffonade
This culinary term means to slice or cut leafy greens such as lettuce (or, in this recipe, chard) or fresh leafy herbs (the best example is basil) into very thin strips that are then used as an accent or garnish for any number of dishes such as soup, pasta, or fish. It derives from the French “chiffon,” meaning rag; therefore, “to cut up into rags.”
De-stem the leaves that you’re going to chiffonade (basil, for example, or chard, but not lettuce), laying flat the leaves one atop the other lengthwise, 5-7 leaves depending on their size. Now, as if making a cigar, roll up the “cigar” away from you. Then hold it steady and cut crosswise; very thin slices will fall away from the roll. You can use the knuckles of your non-cutting hand to guide the blade of the knife as it slices. Then fluff up the chiffonade into a small pile; itap now ready to use.
Crab and Greens Soup
This soup is a specialty of the Barbados and is called callalo there. It is adapted from the student textbook, “Culinary Recipes,’ from Johnson & Wales University and serves 4-6.
Ingredients
- 3 tablespoons vegetable oil
- 1/4 cup less 1 tablespoon onion, peeled and small diced
- 2 cloves garlic, peeled and finely minced
- 1 pound Swiss chard greens (no hard stems) cut into chiffonade
- 4 ounces coconut milk
- 1 quart low-salt chicken stock
- 5 ounce (about 1 cup) lump crabmeat, cleaned
- Salt and freshly ground black pepper to taste
- Splash hot sauce
Directions
In a saute pan, heat the oil. Add the onions and garlic and saute until onions are translucent. Add the chiffonade of chard and saute 1-2 more minutes until chard is wilted. Add the coconut milk and chicken stock and heat to a boil. Reduce heat and simmer 5 more minutes. Add the crabmeat and continue to simmer until heated through. Season to taste with salt, pepper and hot sauce. Serve immediately in warmed cups or hold at 140 degrees or above.
Contact Bill St John at bsjpost@gmail.com.