A recipe is a roadmap. Would you get into your car and begin a journey without knowing where you want to go, what route to take and what you need along the way?
If you fail to plan, you plan to fail.
When I worked in a commercial kitchen, a very long time go, we would have a clipboard hung on a nail in the wall that showed a timeplan for the days work. It was complete with assigned duties, built in breaks and what we realistically hoped to accomplish at the end of the shift. Before the cooking was even begun, there was an orderlist that was shopped, costed and checked for quality before it even came in the door.
Hail, dear Chief-Cook-and-Bottle-Washer!
You, my constant kitchen companion, manage your kitchen. (I’m speaking to myself of course. You can listen in.) The glorious responsibility of keeping home fires stoked, pantries packed and larders larded (kosher lard, of course) falls to none other.
How inspiring that 8 students, 1 able assistant and teacher gathered together in My Kosher Kitchen last Sunday to learn cooking skills, new recipes and discuss personal cooking issues. Let’s face it, we’ve all got ’em. We learned to tie a roast, stuff a veal breast and fought the good caramel fight for our sweet and sour salmon-guaranteed to become a Rosh Hashana classic. We came together laughing, tasting and learning.
Above all, each of us came away with a greater sense of culinary confidence.
And what was the key element that helped our apron-girded waists forge on? We came to see the prime importance of our cooking plan.
As we approach Rosh Hashana in this preparatory month of Elul, may it be that we grow in our appreciation of the fundamental role we play in the well being of our families with calm and assuredness.
Battle ready for a New Year with culinary challenges only our own wonderfully unique family could present, march on, confident with our plan at the ready, a sharp knife and a steady board.*
Nancy Weisbrod, Director of Culinary Education, Kashruth Council of Canada
*Tip: Place a dampened bar cloth under your cutting board to keep it from sliding.
Click here for the recipe: Veal Breast, Stuffed