Mise. En. Place.

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 itContinue reading “Mise. En. Place.”

Corned Beef and Cabbage Update

The pressure is on.  My Irish American fella signed us up to host a New England boiled dinner for some friends for St. Patrick’s day. Last week I put a beautiful grass fed brisket into brine. Five days later, we did a test run. “So does it taste like what you grew up with?” I asked.Continue reading “Corned Beef and Cabbage Update”

Sunday Supper: Soy Braised Short Ribs

With the chill of winter still in the air, we love a good braised Sunday supper.  This recipe is a variation on Chinese style red cooked pork, using boneless beef short ribs.  Slow cooking in the oven, this one-pot meal fills the apartment with the aroma of slow simmered beef, cinnamon, anise, and five spice.Continue reading “Sunday Supper: Soy Braised Short Ribs”

Chopped Salad with Creamy Herb Dressing

Atkins Day 7.  Here is another quick low carb breakfast, brunch or lunch option inspired by classic wedge or cobb salads. Using crispy cool romaine lettuce as the base, combine it with whatever you happen to have in your fridge to add texture and flavor.  Today I had crunchy thinly sliced red cabbage, peppery redContinue reading “Chopped Salad with Creamy Herb Dressing”

Beyond Kitchen Doors: To Complain or Not?

The clams were sandy.  The more I ate the more grit I chomped.  The spaghetti was a little salty, but edible.  Wait.  Nope.  The more I ate, the saltier it got and the thirstier I got.  Spaghetti with clams seems simple, but clams are very sandy and very briny. So they need to be scrubbedContinue reading “Beyond Kitchen Doors: To Complain or Not?”