Here's another post that deserves it's own page.
You can guarantee I'll be adding LOTS to this!
There's a great concept called "Mise En Place" in restaurants that means simply 'things in place.' If you use this concept in your home kitchen, you'll be a super star! Trust me.
The concept is simple.
You just take a bit of time to get things set up, and you will be able to quickly an easily make lots of dishes in a flash.
That's taking one more step out of the equation of excuses against fresh cooking!
Well start to explore several techniques soon.
For now I just want to get this page up so you can know what is coming.
Trust me, this is something I am truly passionate about!
OK. Let's get down to it.
Mise En Place covers really everything in your kitchen, not just food. It can even be extended as a life philosophy, but we won't take it that far... yet.
I'll focus mostly on the food aspect.
Just as an example, I'll talk a lot about basic tomato sauces and pasta dishes or other things you can make from the same components.
For example, you could make a large batch of a tomato sauce on the weekend and keep it stored tightly closed in the fridge for the week.
You can use it as a base for many variations through the week.
For example, a pasta prima vera with a tomato base on Monday using steamed veggies that you microwave-steamed to fork tender, toss in with cooked pasta and the tomato sauce.
Tuesday you could sautee up some chicken tenders (or even pre-prep these and freeze them for the week) and serve them with steamed veg as a side and then toss them in a bit of the tomato sauce, that you accent with a dash of heavy cream.
Wednesday, you could puree the tomato sauce in a blender, thin it out with a bit of chicken stock, and toss in some cubes or slices of beef and have a tomato beef stew on your hands there... served up with some nice crusty bread topped with melted cheddar or Parmesan cheese.
Thursday you could make up a quick lasagna with the sauce and some layers of lasagna noodles and provolone, ricotta, and Parmesan cheeses. Bake for about 20 minutes and you're done.
You get the picture. And that's with only one pre-prepped food.
Just imagine what you could accomplish with several things you have pre-prepped and refrigerated or frozen...
You're probably beginning to get the picture...
More very soon.
Love,
Kathy
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