Do you get turned off when you see recipes calling for slicing, dicing and mincing? What about one that calls for a chiffonade?
If the answer is yes, then the feature “Chop, Chop”, which Vegetarian Times asked me to write for their April 2010 issue, will put your mind at ease, and offer some good practical tips to boot!
And if the answer is no, you might still want to take a peek, just to bone up on your knife skills…
The article features four essential cutting techniques, which every serious cook should master; four great recipes to go with them…; and, as if that weren’t enough, a video too.
Take a look at the full feature by getting your own copy of Vegetarian Times’ April 2010 issue (on newsstands now!), or click on Chop Chop! Learn how to slice, dice, mince, and chiffonade like a pro, to view the recipes.
Last but not least, here is the instructional video I made for the feature — it’s short, but packed with good tips.
I’d like to thank Editor-in-Chief Elizabeth Turner and Food Editor Mary Margaret Chappell for giving me the opportunity to work on this feature. It was a thrill!
Happy cooking… and happy chopping too!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 28 comments… read them below or add one }
I haven’t read my April issue yet, but now I can’t wait! Congratulations!
Thank you Lisa! I can’t wait to hear your thoughts…
Hi!
I’m following your twitter.
This dish looks so delish!
I wish eat some!
Congrats getting into Chop Chop. I loved watching your video on cutting techniques. My knife skills is terrible but hasn’t stopped me cooking. You have such artistic, beautiful hands. I was mesmerized.
I got my April issue last week, and was excited to see your feature! I made the spring vegetable minestrone yesterday, it was spectacular!
Eleanor, you are so kind. Thank you for your support. I always thought I had ugly, chef hands you know… the kind that get lots of abuse… and they do!
Jeanne, I am so glad you enjoyed the spring minestrone. I’m getting in the mood for making it just about now. Soon it’ll be with all local veggies. I can’t wait!
Thank you both for your comments and wonderful words – I am always grateful for them.
Viviane, congratulations to your article in the Vegetarian Times. I loved your instructional video and will put the learned lessons to good use ;)
Kind of funny that vegetarians need knife skills too, just not for de-boning and slicing meats. Great job!
Your knife skills are impeccable and very clean and smooth. I don’t think we have the magazine here so I won’t be able to see your recipes but at least I saw your video. And you explained it very well. Congratulations on your feature too.
Thank you so much Divina! You can look at the recipes online. I gave the link in my blog post, but here it is: http://www.vegetariantimes.com/features/editors_blog/208
Great job with the video. Very informative.
Congratulations Viviane. I really enjoyed watching your video, thank you! I can’t wait to give it a try. I’m going to email all of my friends the link to this page right now!
Hi Viviane!
Wonderful to watch–just like sitting across from you in the studio in VT–with different tools this time! I can’t wait to go home & sharpen my knife!
Your hands have always been beautiful!
love,
Wendy
Lazaro, Donna – thank you both for your kind words…
Wendy, I did trade my knitting needles for knives, but those years you and I spent in the studio were very precious! Thank you for your comment and much love right back at you my dear.
Congratulations Viviane on Chop, Chop in Vegetarian Times! I continue to ‘sharpen’ my skills when I watch your video and the knife skill presentation!
Editor-in-Chief Elizabeth Turner and Food Editor Mary Margaret Chappell picked wisely with you…smart ladies!
LOVE THIS POST! I’m an avid chopper. I try to avoid using processors, mandolins, etc because I really want to know how to utilize the knife. It its been done for hundreds of years, I’m sure me & you can manage. ^_^
JoAnn, Thank you my dear – you are truly the best!
Rachel, I’m with you: Unless I’m puréeing something within an inch of its life, I use my knife. I never use my food processor to do anything but purées. Yes, you and I can certainly manage…
Absolutely mesmerizing! Gorgeous!
Thanks for sharing your impeccable knife skills :)
An excellent post and video! Thank you for sharing these techniques and tips. I definitely need to practice my chiffonade.
I’ve just come across your blog, and it’s wonderful. This video is very useful as well. Nice to hear you write for one of my favorite magazines!
I loved this article, Vivianne. And you look absolutely beautiful. You make everything look so easy.
I have a confession to make- I didn’t know anything about this magazine, until I read your post, Viviane. I think I will have to subscribe to them, immediately, and try to find the issue with your feature in it!
I read the post and saw the video! Wonderful job. Now, I’ll have to start linking to your video when my readers email me asking, “what do you mean by chiffonade?”
Great post!
Thank you so much Kamran! You are too wonderful for words… “Wonderfulicious” perhaps?
So glad I came across your blog (via Foodbuzz). The video is expertly done – I could hone my knife skills, even though I’ve been cooking for many years! I’d like to embed this video in a post for beginning cooks (with appropriate credits, of course).
Priscilla, Thank you so much for your comment. I am very glad you enjoyed the video and want to embed it on your site – how wonderful. Thank you in advance.
To embed, click on the title of the video and it will take you to the Vimeo site. Then you just click on “Embed” (right hand side on the video itself).
Happy chopping!
Great advice we all need to master!
Congratulations. It’s beautiful (and well-deserved)!
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