A Short Course in the Mind of a Chef
Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components), that a cook will require for the menu items that he or she expects to prepare during his/her shift. You must think through the entire meal and cooking process before you start cooking! In food preparation, you must place all of the tools, containers, ingredients, and food in the proper condition together, for the meal preparation.
This includes knives, cutting boards, towels, etc.. Knives should be sharpened, and they should be the right knives for the right use! Please remember food safety rules such as Temperature,Time, and Protection from Bacteria through Cleanliness! For the Foodies who wants a real hands on experiance, I strongly suggest buying the "Food Lovers Companion", a book no cook should be without!
Recipes
The next two recipes will pair very well with my favorite white wine "Chardonnay".
Try Sonoma-Cutrer Sonoma Coast. It is full of fruit, while oaky, with a rich buttery finish!
Try Sonoma-Cutrer Sonoma Coast. It is full of fruit, while oaky, with a rich buttery finish!
Garlic Shrimp Linguine
Garlic Shrimp Linguine
Prep Time: 10 Min.
Cook Time: 20 Min.
Ready In: 30 Min.
Servings: 8
Ingredients
- 1 pound uncooked linguine
- 1 tablespoon butter
- 3 tablespoons white wine
- 2 teaspoons grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- 1 pinch salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley, salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
CHICKEN SEAFOOD GUMBO
Chicken Seafood Gumbo
Prep Time: 60 Min.
Cook Time: 3 Hrs.
Ready: 4 Hrs.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic
- 2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 pound okra, chopped
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- 1 pound chicken thighs
- 1 pound andouille sausage links
- 2 cups water
- 6 cups chicken broth
- 2 pounds fresh shrimp, peeled and deveined
- 1 sprig fresh thyme
- 3 teaspoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
- 1/2 teaspoon file powder
Directions
- Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside.
- Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.
- Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
- Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.
- Meanwhile, combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.
- Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.
