March 2014

Mise En Place- A Place For Everything and Everything in Its Place

March 29, 2014
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Mise en place~ A place for everything and everything in its place

Have you ever wondered how restaurants do it? How they can serve hundreds of people a night with a menu that has dozens of choices? In the end, it’s all about the mise en place.

Every day, cooks arrive hours before the restaurant opens to the public to prep for that day’s menu. They slice and dice, simmer and sear, and generally organize all the ingredients needed for every dish they are responsible for. In restaurant lingo, they “prep their mise en place”. Without it, they are lost.

Mise en place (pronounced meeze ehn plas) is a French term which loosely translates as “put in place”. This concept allows both professional and home cook alike, to prepare for one or a hundred in an efficient and seamless way, so that the dish or an entire …

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How To Make Salmon Gravlax

March 1, 2014
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One of my favorite things to do is to show people how simple it is to make things at home from scratch. Do not fear cooking (or in this case, curing). Love it and it will love you back. Gravlax is super easy to make at home, and yet at the same time, a delicious and impressive bit of culinary magic which will have your friends and family saying, “You made this?”

What is Gravlax? It’s is a salt and sugar cured salmon and is a wonderful addition to a brunch buffet, open faced sandwich or on canapes. There is often a bit of confusion surrounding gravlax, with many people assuming it is the same as smoked salmon or lox. In fact, gravlax is not smoked at all but instead cured by the process of covering it in salt and sugar which draws out the excess moisture (less moisture=slower spoilage).

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