Mission 2: Cutting Mirepoix and Chiffonade

I love the word mirepoix. It is such a fancy word for cutting and combining chunks of aromatic veggies (usually 2 parts onion: 1 part celery: 1 part carrot) for flavoring soup stocks. The chunks don't even have to be shaped they just need to be about 3/4 of an inch in size so that everything cooks evenly.

Chiffonade is more fun (and fancy too). After washing and drying the leaves you stack them 3-4 high,


roll them into a tight cigar shape,


then cut the leaf crosswise (julienne) to create little ribbons of leaves



et voila! Garnish!
This works well as a garnish when making macerated strawberries with basil for dessert.

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