Everything in its place
I recently read an insightful, elegantly stated blurb from the famously perfect chef of The French Laundry, Thomas Keller. It was about how by using the culinary concept of ‘mise en place’ — French for ‘put in place’ — in his cooking, and everyday life, allowed him the joy of knowing that he would be ready for anything.
Chefs fastidiously prepare for their shift by preparing their stations with mise en place, or everything they’ll need for that evening’s service. Readying their foxhole for battle as it were. By spending this time before the restaurant opens picking herbs, dicing vegetables, and perfecting their sauces, they’re ensured a seamless, drama-free service. One little missing ingredient or that essential garnish could derail their whole evening, interrupting their flow and leaving them helplessly in the weeds.
Hearing Keller say this made me think about how my years in the restaurant business have also engrained this way of thinking into, not only my cooking, but to my way of life. The more I thought about it, the more I realized that I am constantly prepping my mise en place, readying my foxhole.
Sort of subconsciously, I am always anticipating any little thing that might pop up unexpectedly. I keep the Mini gassed up, my work outfits are pressed and hung regularly, and healthy goodies are always stocked in the fridge, the car, my purse. I travel with a little folding umbrella, a bathing suit no matter where I am heading, and I wouldn’t think of leaving home without a cardigan and a bottle of water. Or two. Oh, and several tubes of Chapstick.
There is nowhere that the idea of mise en place brings me the most unexpected joy — the joy in being ready for anything — than in my kitchen. You might think me slightly O.C.D. (please don’t judge!) but I have systems for creating deliciousness that I practically do without thinking. I prepare my mise en place constantly, guaranteeing that no matter what unforeseen aggravation pops up, I eat healthy, deliciously, and have the capability of whipping up something yummy, quickly, and affordably. All at a moment’s notice.
I thought I might share a few of these things with you. So, you too, are able to tackle life — well, life in the kitchen anyway — with the joy of knowing that you are ready for anything.
Yummy salt: There is never a time when my kitchen counter is not happily littered with little bowls of salt. Many of them are interesting versions from around the globe, maybe a fluffy Australian pink, or possibly a chunky black from Hawaii, and always a delicate, feathery French fleur de sel. Among these fancy salts are always a few that begin as bowls of plain old Kosher.
In these bowls of Kosher, I am always adding a little of this and a little of that, resulting in the yummiest flavors that immediately add interest to any dish. If I need to juice a lemon, I zest it first and stir it right in. Maybe I have a little nub of ginger left from a Thai dinner, yes! I will grate it and stir that in too. The fronds of fennel, chop them don’t toss them! A scattering of hearty herb such as rosemary or thyme is lovely too. Fresh, flavored salts. Instant deliciousness at your fingertips.
Never ending iced coffee: I am a coffee addict. There, I admitted it. Not the worst habit, but certainly not the most affordable one. The only coffee craving more ferocious than the morning’s first cup is the late afternoon one. I need a hot one in the morning, with velvety steamed whole milk, but in the afternoon, an iced coffee always does the trick. In the door of my fridge, you will find a big Mason jar, always dark with coffee. In this jar, I add any little bit of coffee left from a pot or a too-long espresso I couldn’t bear to throw out. When my three o’clock craving comes, a cold glug over ice, a pinch of cinnamon, shaken with unsweetened soy milk always hits the spot!
Grains and greens: We’re always trying to get more dark, leafy greens and healthy, whole grains in our diets, aren’t we? Although, when the thought arrives, it always seems a drag to deal with a bunch of long-cooking grains, or cleaning and chopping a whole bag of kale. So, once a week, I will quickly cook a pot of Quinoa, Barley, Farro, or some other tasty, healthy grain. Once tender, I will drain and cool, and store in a Tupperware container in the fridge. Here, these grains will keep for a week or more. Sitting, ready to be tossed into salads, spooned into soups, or mixed with veggies as an uber-healthy side dish or light meal. I do the same for kale, collards, chard, and spinach. Wash, dry, chop, and store in a big plastic bag. I grab a handful of greens and toss into just about anything I am eating, including those healthy grains.
Nuts and seeds: Everyday it seems the news is telling us about some strange new seed that is going to change our life. First it was flax and then chia, and now hemp. Hemp?! I wanted to incorporate these healthy little buggers into my diet without feeling like a pecking bird. In my little food processor, I now put a handful of all of my favorite nuts, mostly almonds and walnuts, and grind until coarse. In a bowl, I add equal amounts of whatever seeds I choose, and stir to combine. I keep this mixture in the freezer, where I am able to stir heaping spoonfuls into any dish that benefits from a big, healthy, dose of crunch. It is amazing on Greek yogurt, scrumptious on ice cream, or in pancakes, heavenly in oatmeal, and even fun sprinkled on that aforementioned salad of greens and grains.
Magic crumbs: There isn’t a single thing on the planet that wouldn’t be more delicious with a scattering of fresh, olive oil soaked, toasted bread crumbs on top. It is for that exact reason that I keep the ‘bag of instant yummy’ in my freezer. Anytime that I have good, rustic, leftover bread it gets pulsed in the food processor and dumped in the bag. I can reach in, grab a handful, toss in a hot skillet — maybe a bit of olive oil or better yet, a spoonful of duck fat — saute until crispy, and sprinkle some happiness. Over a salad: yum. They bring life and flavor to boring greens or a simple piece of chicken or fish. Top pasta or beans, fried eggs or steamed vegetables. The possibilities are endless and always good.
Grain and Kale salad
You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It’s also delicious prepared with other grains, greens, nuts, and/or dried fruit. Serve warm or at room temperature. Serves 6 as a side dish
- 2 cups quinoa, farro, barley, or bulgur cooked and cooled
- 3 cups chopped fresh kale (about 12 ounces)
- 1/2 cup red wine vinegar
- 3 T. olive oil
- 1 teaspoon Dijon mustard
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
- Best quality salt and fresh ground black pepper
In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the olive oil, whisking continuously to emulsify the dressing. Drizzle the dressing over the kale and allow to sit for an hour at room temperature. Stir in the grains, pine nuts, and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
Kristin Jorgensen is one of Sonoma’s most passionate, food obsessed residents. She covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Email her with comments, questions, or your food related events at [email protected].
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It’s not always easy to tell what kind of grains a product has, especially bread. For instance, a brown bread isn’t necessarily whole wheat — the color may come from added coloring. If you’re not sure something has whole grains, check the product label or the Nutrition Facts panel. Look for the word “whole” on the package, and make sure whole grains appear among the first items in the ingredient list.