Move Over Mr. Pépin

There's a New Cat in the Kitchen

Of course, you know of Jacques Pépin's peerless definitive treatise, La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking.

Well, now we have Cooky Cat putting his paw into these culinary waters.

Behold. And, introducing . . . 

"Duh! Technique"

Cooky Cat Got Something New in the Kitchen 

Here is a peek into a whole new category of kitchen methods from that Cookiest of Cats. 

Super thin slices? Of course you could use a knife. If you have an hour to do it. Why not employ Duh, Technique. So simple and obvious. But, Cooky Cat came up with it. 

Duh?

Haitian Chiquetaille

Recipe + Photo Source: cookinginsens.wordpress.com

Photo Source: Baron Ambrosia

Ingredients:

1 lb of salted cod

1 large onion, finely chopped

2 large shallots, finely chopped

5 large cloves of garlic, finely chopped

2 carrots, very thinly sliced

1 1/2 cups of young green beans, cut in half, vertically

1/2 green bell pepper, thinly sliced

1/2 yellow or red bell pepper, thinly sliced

1 green jalapeno with seeds or 2 scotch bonnets, thinly sliced

1/2 cup vinegar

1 cup olive oil

3 or 4 whole cloves

Salt and pepper

Preparation:

Soak the cod in cold water in the refrigerator for 24 hours, changing the water 3 times.  In a large pot, bring to boil enough water to cover the fish and boil for about 20 minutes. Drain in a vegetable strainer and when cool, remove skin, bones and any unsightly fish parts.   Shred by hand.

Mix the shredded fish with the vegetables, olive oil, cloves, salt, pepper and vinegar.   Refrigerate for at least 4 days.  Serve spread on baguette slices for cocktails or as a salad with lettuce, tomatoes and hard boiled eggs.