Fish Taco

As I attempt to save on utilites, cut down on the grocery bill, eat light and healthy, I came across this video on Twitter. I love tacos and grilled fish so when I came accross this YouTube video for grilled fish tacos, I knew it was one I had to try and needed to share. ENJOY!

Mise en place

My goal is for you to have an enriching experience when you visit us at In the Kitchen, Soulfood for Comfort. We like to mix it up to provide a fun, an informed, divers and enriched experience.

As of today, I’m introducing French cuisine on the blog to enhance your cooking experience. While watching the PBS channel, I enjoyed a delicious recipe prepared by Executive Chef: Hilary White. While cooking she a  delicious looking meal she also referred to “ mise en place” , now my French is a bit rusty to say the lease so I went in seach of the meaning which is “to put in place”.

To put in place is to have all ingredients ready before beginning (gathered, clean and chop any vegetables that need it, apportion out your spices, trim and slice any meat, etc.) Have everything measured and ready to be used in separate bowls or cups (or combined if the ingredients are being cooked at the same time).  As she sautéed the chicken she advised not to wait but have preprations finished in advance.

When cooking I find myself feeling overwhelmed and rushed, sometimes even over cooking my meat while I preparing the other ingredients for the meal, this technique of “mise en place” opens up will help to enhance my cooking to be a better cook.

You’ll benefit by “mise en place” when:
Children are helping
Trying a new recipe
Assuring you have all the ingredients
Won’t overcook food
Modifications
Learning for children
When cooking, make sure you give yourself enough time to have meals ready.

This post in honor of President Obama and the First Lady’s visit to France.

Father’s Day Feast fit for a King

Breakfast has always been the most important meal of the day and Father’s day is a special day for families to slow down to enjoy a nice breakfast together. There are various forms of pancakes served around the world and every culture has a special recipe for pancakes: the Russian blini, the French crêpe, the Jewish blitz are just a few. Pancakes are always a treat for breakfast and America has many names for pancakes: griddlecakes, flapjacks, buckwheat and cornmeal cakes, and johnnycakes and the list goes on. My mother enjoyed making hoecakes with any meal and they’re even more fun to eat when cooked in whimsically shaped molds. For all the fathers that have been there to guide, nurture and love us. Fry up some crisp bacon, sausage (turkey of course) and fluffy scrambled eggs and dad’s this breakfast is for you.

Pancakes

2 large eggs, well beaten

 3 tablespoons sugar

2 cups (16 fl oz, 500 ml) milk

1 teaspoon salt

2 tablespoons melted butter (or bacon grease) vegetable oil to grease griddle

2 cups (8 oz. 250 g) sifted all-purpose flour

 ½ cup (4 oz, 120 g) melted butter

4 teaspoons baking powder

2 cups (16 fl oz, 500 ml) pure maple syrup or honey

 

 

Combine eggs, milk, and melted butter.

Sift all dry ingredients; and whisk into the egg  mixture.

Whisk until almost smooth but do not over-beat.

Pour your batter onto the prepared griddle.

About ¼ cup (2 fl oz, 60 ml) of batter per pancake.

When the pancakes begin to bubble and air pockets form, flip them over.

Brown the other side and serve at once with the maple syrup/honey and butter.