photo of logo for 1st Traveler's Choice  Travel and Lodging Directory of Bed and Breakfast, Country Inns and Small Hotels1st Traveler's Choice
Send this site to a friend! (click here)

Other Recipes
Internet Cookbook Recipe Index

Other Bed and Breakfast, Country Inns, and Small Hotels on 1st Traveler's Choice
Massachusetts Lodging Directory

North America Lodging Directory

Virtual Cities

The Restaurant
at The Egremont Inn

South Egremont, Massachusetts

Specialty Recipe

Recipes and Techniques

For use with Pan-Seared Chilean Seabass with Shiitakes and Leeks and Fillet of Sole Meuniere.

Basil Chiffonade: Tomato Concasse:
Start with a fresh bunch of basil with good-sized crisp, shiny green leaves. Wash the herb if there is any grit at all and then pat dry with a terry or paper towel. Completely remove the leaves from the stems. Take 8 or so leaves and pile 1 leaf on top of another, the largest leaf on the bottom. Roll the leaf wad into a tight roll, starting from side to side. With a very sharp knife, carefully slice the leaf wad into 1/16- to 1/8-inch pieces, as if you were cutting a jelly roll. The result is a pile of basil "strips" which add wonderful flavor, texture, and color to your sauces. Basil chiffonade can be used whenever a recipe calls for fresh basil and is particularly good in tomato sauces served over pastas.
Basil chiffonade should be used when it is prepared. The basil will tend to turn brown if held for more than an hour or 2.
This is the term used for peeled, seeded, and evenly diced raw tomato. It is often used for color and interest in texture and to add tomato acid to a sauce or butter.

Bring a quart of water to a rolling boil in a 2- to 3-quart saucepan. Take 4 or 5 Roma tomatoes and, with a sharp paring knife, make a shallow incision on the bottom of each tomato in the from of an X. Also, remove the base of the stem as if cutting out a cone shape, piercing the tomato no more than 1/2 inch. This will allow the boiling water to loosen the tomato skin from both ends of the fruit. Drop the tomatoes into the boiling water for 15 to 30 seconds (the riper the tomato, the shorter the time in the water). Using a slotted spoon, remove the tomatoes and plunge them in a bowl of water and ice. This will immediately stop them from cooking. Peel and quarter each tomato and remove all seeds. Evenly chop each tomato into small dice (1/16 of an inch).
The diced tomato, or concasse, will keep for up to 48 hours in a refrigerator. You will find the effort is well worth the complexity and balance it can give to many dishes.
Curry Flour:
In a large bowl, mix 2 cups of all-purpose flour with 1/4 cup of a mild curry powder. Flour is used to protect the fish from sticking to the pan and to seal in the moisture of the fillet. The light curry flour gives the fish a beautiful color and just a hint of flavor.
  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Massachusetts Lodging Directory ... North America Lodging Directory
Massachusetts Vacation Rentals ... North America Vacation Rentals ... Virtual Cities

1st Traveler's Choice offers you lodging choices of Bed and Breakfast, Country Inns, Small Hotels, Resorts, Dude Ranches and Vacation Rentals in great vacation areas. If you are looking for places to stay where you can enjoy a romantic getaway, great fishing, fly-fishing, skiing, golf, tennis, boating, horseback riding, sight seeing or just plain relaxing you've come to the right place. If you are traveling for business or pleasure you can find it here at .........© 1997 - ONS Inc.