Today’s inspiration from a busy lifestyle: Mise en place. In French it means “put in place.” In the professional kitchen it refers to all the product a cook needs to wash, cut, chop, portion or cook ahead of time to be able to prepare your meal in a half hour or less. At home it means spending a rainy day off getting meals set up for the week so I don’t have to think about it when I get home at night or wake up in the morning. But you knew that right?
Today’s projects included marinating grass fed beef shanks, a pork butt, and a chicken, washing greens, blanching some vegetables, cutting up others, and making salad dressings. Finally, groundhog salad kits. Undressed, these hearty kale, romaine and radicchio salads will keep for up to three days. Add a hard boiled egg, cheese, or leftover chicken or steak from the night before, and lunch is ready to go.
havekniveswillcook.com 