Posted by jules

Lemony Kale with Smoked Trout & Almonds-2

Have you ever wondered how restaurants are able to deliver so many different dishes to your table in a small amount of time?

Well today I’m going to share their ‘secret’.

Basically apart from having lots of staff, restaurants do most of their prep ahead of time. So when the ‘heat is on’ during service they only need to put the finishing touches on each dish.

The technical term is ‘mise en place’.

What is ‘mise en place?’

Ever eaten at a restaurant with an exposed kitchen so you could watch the chefs at work? And ever noticed all the little containers and bottles of sauces they have at their work stations?

Well you’ve seen ‘mise en place‘ in action.

Mise en place is a French term that roughly translates as ‘put in place’. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in a dish during food service.

It may be as simple as washing and picking herbs into individual leaves or chopping vegetables. Or more complicated like caramelizing onions, cooking dried beans or slow cooking meats.

The main benefit in a restaurant is that it makes it much quicker and easier to get food on the table after the customer has ordered.

The secondary benefit is that the preparation can help to extend the shelf life of fresh produce, meaning less waste.

How can this ‘secret’ help you?

1. Save you time.
By taking the time when you can to do a little ‘mise en place’ preparation, we can make it much quicker and easier to get dinner on the table when we come home from work late and everyone is hungry.

2. Reduce waste
Happily, a little bit of preparation can actually extend the shelf life of fresh produce. Which means you have more time to use your precious veg before they go bad.

3. Makes it easy to just ‘throw something tasty together’.
I’ve found that prepping ahead and pretending I’m a chef* with my ‘mise’ has an unexpected benefit… It makes it much easier to look in the fridge and actually get inspiration for what to make for dinner.

There’s something about having at least some of the work done that makes the decision process much easier.

Could you benefit from our little ‘secret’?

Then I invite you to join me for The Organized Cook online program.

THD 2016 square logo

The Organized Cook is a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if it’s right for you go to:
www.thestonesoupshop.com/toc/

NOTE: Registration closes in less than 48-hours.
_________________

“I LOVE the whole ‘Mise en Place’ concept and use it all the time now, it’s saved me so much time. This was a really terrific class!”
Kathleen, The Organized Cook Student.

_________________
Lemony Kale with Smoked Trout & Almonds

Lemony Kale with Smoked Trout & Almonds

Some of my favourite meals involve some take on this quick and easy bowl of goodness. Basically we’re talking a truck load of greens, given a flavour boost with some lemon and garlic and made more substantial with some protein and almonds. For me this is comfort food, like putting on my uggies and getting a big hug.


enough for 2
takes 15 minutes

1 large bunch kale
2-3 cloves garlic, sliced or minced
1-2 lemons
250g (9oz) smoked trout
2 handfuls flaked almonds

1. Wash kale and slice crosswise into ribbons about 1cm (1.3in) thick, discarding the woody stems. Don’t worry about drying, the extra moisture helps the kale to steam.

2. Heat a large pot on a medium high heat. Add a very generous glug of olive oil, the sliced kale and garlic. Cover and cook, stirring every few minutes until the kale is tender and wilted. If it starts to burn add a splash of water.

3. Remove pot from the heat. Season kale generously with salt, pepper and a big squeeze of lemon (or more if you like it really zingy).

4. To serve, divide kale between two bowls and top with fish and almonds.

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Variations

vegetarian – replace fish with extra almonds, cooked chickpeas, crumbled feta or blue cheese, or poached eggs.

nut-free – skip the almonds or replace with toasted bread crumbs.

different greens – I love Tuscan kale here but any greens are good. Try different types of kale, collard greens, spinach or chard (silverbeet). Frozen spinach can also be used – no need to slice, just defrost and cook uncovered so you get rid of the excess moisture.

different protein – anything cooked will work. Think smoked salmon, pan fried sliced chorizo or other spicy sausages, crispy bacon, shaved parmsean, canned fish (hello sardines!), leftover cooked meat or poached or fried eggs.

creamy – stir in a few tablespoons double cream with the lemon juice.

extra zesty – add the zest of the lemons with the juice.

carb-lovers / more substantial – toss in cooked pasta or serve the kale piled on hot buttered sourdough toast.

different nuts – I really love almonds with the trout but feel free to use whatever nuts you have, it will taste better if they’re roasted but it won’t be the end of the world if you can’t be bothered! I often don’t.

With love,
Jules xx

(*for the record I’m not a chef. Just a self-taught cook with a degree in Food Science.)

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ps. Not sure if The Organized Cook will help you?

Of all the courses I’ve created, ‘The Organized Cook’ is the one that gets the most positive feedback from my students making real, lasting changes to their cooking and their lives. It’s also the one that helps me the most in my own kitchen.

Here’s how it’s already helped Liz and Anke…

“This course really helped me to learn methods of preparing for the week ahead and it’s not complicated and ingredients are budget friendly. We are eating more vegetables, lentils and getting meals on the table doesn’t take as long. I’m also getting lots of compliments of dinners. I’m cooking more at home rather than eating out. It’s just quicker and tastier than takeaway food! We are so very thankful for your recipes, we have lots of new family favourites that are quick and easy!”
Liz, The Organized Cook Student.

“The Organized Cook means less last-minute stress, more relaxed cooking. I would recommend it because it reduces stress when it comes to cooking and shopping”
Anke, The Organized Cook Student.

pps. Doors CLOSE in less than 48-hours!

To make sure you don’t miss out go to:
www.thestonesoupshop.com/toc/

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Check-In – Day 24

Jul. 24th, 2017 07:05 pm[personal profile] samuraiter posting in [community profile] writethisfanfic
samuraiter: (Default)
Monday, Monday, so good to me. That's what the song says, anyway. What have you been doing today?

— Thinking. Maybe a little, maybe a lot.
— Writing.
— Planning and / or researching.
— Editing.
— Sending things to the beta.
— Posting!
— Relaxing, taking a break, etc.
— Other stuff-ing. Look at the comment.

Today's question: Do you post any of your writing anonymously? (Goodness knows I do.)

Check-In – Day 23

Jul. 23rd, 2017 07:10 pm[personal profile] samuraiter posting in [community profile] writethisfanfic
samuraiter: (Default)
*puts on sunglasses* All right, it's – *gets a paper fan, fans self* – it's, ugh, the dead of summer where I am. Hopefully, the writing life isn't quite so dead. What have you been doing?

— Thinking. Maybe a little, maybe a lot.
— Writing.
— Planning and / or researching.
— Editing.
— Sending things to the beta.
— Posting!
— Relaxing, taking a break, etc.
— Other stuff-ing. Look at the comment.

And what's your plan of attack for this final week of the month?

check-in day 22

Jul. 22nd, 2017 10:07 pm[personal profile] dirty_diana posting in [community profile] writethisfanfic
dirty_diana: old-fashioned typewriter (typewriter)
It's check-in time. Log your progress:

-writing
-planning or outlining
-research
-editing
-sending to beta
-posting
-taking the day off
-something else, which I will tell you all about

It's Saturday! Feel free to post a snippet, ask for help, brag about how well you're doing, or anything else.

check-in day 21

Jul. 21st, 2017 10:53 pm[personal profile] dirty_diana posting in [community profile] writethisfanfic
dirty_diana: old-fashioned typewriter (typewriter)
Happy Friday! You made it! What did you accomplish with your day?

-writing
-planning or outlining
-research
-editing
-sending to beta
-posting
-taking the day off
-something else, which I will tell you all about

I'll be honest, I have been embarrassingly distracted today. Which distractions do you have the most trouble staying away from?

check-in day 20

Jul. 20th, 2017 08:10 pm[personal profile] dirty_diana posting in [community profile] writethisfanfic
dirty_diana: old-fashioned typewriter (typewriter)
Hello! Time to share what you've accomplished today:

-writing
-planning or outlining
-research
-editing
-sending to beta
-posting
-taking the day off
-something else, which I will tell you all about

I hope you had a good writing day!

check-in day 19

Jul. 19th, 2017 07:50 pm[personal profile] dirty_diana posting in [community profile] writethisfanfic
dirty_diana: old-fashioned typewriter (typewriter)
Hello party people, it's Wednesday! How's it going?

-writing
-planning or outlining
-research
-editing
-sending to beta
-posting
-taking the day off
-something else, which I will tell you all about

picture of Pixar's Dory with the text: just keep writing, just keep writing

Keep writing! Dory's not sure what's happening, but she's sure it's gonna be great.

Posted by jules

Super Tender Broccoli

When I was backpacking around the world in my 20s there were 2 things that I really missed…

My own bed.

And my own fridge.

I guess I also did miss having a proper kitchen. But every time I tried to squeeze my fresh ingredients into a smelly, chaotic youth hostel shared fridge, that was the part I really struggled with.

Ever since then I’ve always been so thankful for having my own cold storage space. And while it isn’t clean and tidy 100% of the time, I do take a certain pride in keeping it organized.

So today I’m going to share the 5 key principles I follow.

How I Organize My Fridge

1. Keep most in need of using items visible.
It’s so easy to forget what you have. So my first rule is to place anything that needs ‘eating up’ where you can’t miss seeing it each time you open the fridge.

It’s a small thing but makes a HUGE difference to how much food I waste.

2. Keep like things together.
This is just how my brain works. I have separate places for my cheese, my raw meats, fresh veg, prepped ingredients, my fermented veg and of course my champagne!

3. Have a regular place for different ingredients.
This just makes it easier to find what you’re looking for. So I know that half used jar of curry paste will be in he fridge door instead of having to rummage around to find it.

4. Really look once a day.
I don’t know about you, but my memory isn’t the greatest these days. So I try and have a good look in all parts of the fridge at least once a day.

This way I remember what I have and get heaps more ideas for what to cook. Plus I can move things that really need eating to a more visible position so I’m less likely to waste food. Win win!

5. Keep things covered.
The air in the fridge is really dry. The number 1. cause of food spoilage is dehydration, especially for fresh produce. So I keep all my fruit and veg in plastic bags either in the crisper or on the bottom shelf. It doesn’t look so pretty but really makes a difference to how long things last.

For leftovers and my prepped ingredients I use glass containers with plastic lids.

A Video Tour of My Fridge

Watch on YouTube

Like more?

Then I’d love you to join me for The Organized Cook!

THD 2016 square logo

Registration is NOW OPEN for The Organized Cook, a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if it’s right for you go to:
www.thestonesoupshop.com/toc/

With love,
Jules xx

ps. Not sure if you have time to sign up?

Think about it, you’re always going to have lots going on. Wouldn’t life be so much easier if you had your kitchen organization handled? Imagine if you could free up some time for other areas of your life?

That’s why you get access to the program for life. So you’ll always be able to fit it into the timing that works best for you.

For more details go to:
www.thestonesoupshop.com/toc/

——

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check in day 18

Jul. 18th, 2017 03:43 pm[personal profile] dirty_diana posting in [community profile] writethisfanfic
dirty_diana: old-fashioned typewriter (typewriter)
Happy Tuesday! Log your progress:

-writing
-planning or outlining
-research
-editing
-sending to beta
-posting
-taking the day off
-something else, which I will tell you all about

There was a "describe your creative process in a gif" meme going around twitter last month -- what would your entry be? (Credit and/or describe the gifs if you can, but I'm not actually the gif police. If you can't use gifs, feel free to use text to describe Cher and Dee freaking out on the highway or quote a Kardashian or whatever.)

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