Look at all those beautiful ingredients! All the ingredients are on half sheet pans. The ingredients are divided by recipe, so everything is ready to prep and cook.
First, we started with the flatbread. The bread was a yeast -based bread, so it needed time to proof.
Then, we made roasted cauliflower. This was the recipe I was most excited to taste. Here's the before shot. Such a simple recipe; it's just a few ingredients.
And, here's the after. Such deliciously seasoned roasted cauliflower. It's one of my top favorite vegetables now.
Finally, we made herbed shrimp. I'm a Louisiana girl, so I love shrimp. Does the word 'shrimp' remind anyone else of Forrest Gump (i.e. fried shrimp, boiled, shrimp, shrimp poboys). I bet that Forrest would have loved these chermoula shrimp.
Organization is key to stress-free cooking. Chefs organize their ingredients by recipe. They premeasure and prepare ingredients before they start cooking. This is called mis en place - or to put in place. It's simply following the recipe. So, recipes start with ingredients. Measure them and slice, dice, or chop as instructed. Then, put them in small containers. Next, start cooking.
This may seem like more work and more dishes. But, it's actually very helpful. If you've ever watched cooking shows, you'll see this is how they follow a recipe. Prep the ingredients. Then, cook the ingredients.
3) Clean as you go.
4) Try something new!
I make new recipes at home; it's one of my New Year's resolutions. So, I like trying to make new types of foods. And, I love tasting new foods! I tend to go to cooking classes that teach me a new skills, so I have hands-on experience. I also like being able to ask questions and immediately get feedback from the chef.
I'd love to hear your thoughts.
Do you clean as you go?
Do you practice mis en place?
Do you read the recipe through before cooking?
What new recipes have you tried lately?
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