Thursday, April 21, 2011
i love mise en place
I have found over the last few years that I am really a "mise en place" type of girl. I've tried to resist it. Doesn't it make so much more sense to start your dish cooking (sauteing the onions, perhaps) while you finish the rest of the chopping? It does make more sense in general, and it certainly should for me, since I always seem to be short on time in the evenings whilst making dinner. But darn it if the food on the stovetope doesn't invariably cook too fast while I'm not nearly done with the chopping! I find that that is what happens frequently, and I'd just rather not deal with the stress of having to rush through my chopping.
Enter the mise en place, a French term meaning "everything in its place." How comforting is it to see all the colorful bowls lined up and ready to be added to the recipe at just the right time? That's about right.
One thing I love about spring is eating dinner in the light of day. The table looks so much prettier in the light.
Here is what I made on Wednesday soup night--a new black bean soup (recipe found here). Although I did like this soup, and I'm looking forward to eating a bowl tomorrow for lunch, this probably won't be a keeper for us. It was pretty time consuming and Faith complained that it was too sweet (I didn't mind it). Oh well. There are always more recipes to try.