Your New Kitchen For 2015


| 1/5/2015 9:41:00 AM


Chef ElizabethToday is January 3, 2015. It is the start of a new year and new kitchen adventures. This morning, as I was making coffee, I l started to empty the dishwasher and I discovered I had no room for glasses in my crowded cupboard. I decided to take action. I wanted to have time to get outside and snow shoe around the property! But I had a kitchen to start organizing.

 

Winter FunAfter the holidays my kitchen is a disorganized mess, and it is time to organize. Kitchens tend to get cluttered and often you will find you have three or more of the same item. We all have busy lives and time is at a real premium. Being organized is your best friend; it is getting there that is all the work. I hate the "organized" word because it seems to me that the minute you purge, tidy, clean and organize it is all messy again.

Last night we were finishing up the last leftovers from the holidays. This morning I am facing a dozen Christmas coffee mugs, a huge amount of plastic containers and a series of platters and baking dishes that are impossible to stuff into my drawers. I came up with a list of things to do to get my kitchen back on track so that things are where they need to be, and I can find them when I am cooking or baking.

In the French restaurant tradition, we have a term called “mise en place,” which roughly translates as “everything in its place.” This is done so that when service starts everything is close at hand. I have found that “mise en place” gives you the freedom to be creative because you are not running around looking for things. This means not just your food but also your equipment. Make sure you have a knife block and canister holding your most used utensils close by as you prep and cook. This makes cooking much easier.



Winter Maples



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