How to Chiffonade Basil

Chiffonade is a weird word. When I first saw “4 leaves basil, chiffonade” in a recipe for spinach tortellini, I thought it was saying that I needed to make the basil look like chiffon fabric or something.

All I can say is thank goodness for Google. Turns out chiffonade is a certain way to cut herbs such as basil.

photo 4 (4)Here’s how to chiffonade basil:

Step 1: Layer all the basil leaves on top of each other

Step 2: Tightly roll the basil leaves hamburger style, as opposed to hot dog style. Thank you elementary school art teacher for that analogy!

Step 3: Cut the leaves across the roll. The tighter the slices, the finer the basil cuts.

So that’s how you chiffonade basil – much easier than I anticipated.

Easy Cucumber Sandwiches

photo 3 (5)For some reason, I’ve been really craving a cucumber sandwich for a while. So I decided to make variation of this recipe on a larger scale.

First, I cut off the crusts off some wheat bread.

Second, I spread some cream cheese on the bagel and sprinkled a little bit of italian seasoning over the cream cheese.

Third, I put some fresh dill top of the cream cheese mixture. I like putting the dill under the cucumbers because it sticks better.

Finally, I put the cut cucumbers on top of the cream cheese mixture.

And voila! You have a tasty cucumber sandwich.