Being organized is something many of us strive for, but find it hard to achieve in everyday life. My days are less stressful when I plan ahead and get things ready in advance. Whether it is a quick trip into town or a 10 day vacation, if I lay out the library books, outgoing mail, and grocery list to run errands or the clothes, footwear, and camera paraphernalia needed for the vacation, things go much better.
This works in the kitchen when cooking, too. If you’ve ever watched the Food Network series Worst Cooks in America, you’re probably familiar with the term, “mise en place.” Anne Burrell shouts, “Mise en place, mise en place, Red Team!!!” to her crew quite frequently as they race around the kitchen putting together their dishes. Mise en place is a French term that literally means to “set in place.” It refers to having all the ingredients for a recipe prepped and ready to go before starting to cook. And having all the equipment that will be needed within reach. While it seems like a hassle to organize ingredients and equipment ahead of time, taking the time to do it up front saves time in the long run. The process of getting a meal on the table goes smoother when everything is ready to go. Mise en place streamlines the cooking process. Accidentally adding something twice or omitting something is less likely to happen. I find it especially helpful with a recipe that has a long list of spices in the ingredient list and a bunch of chopping required to make it, like in this curried soup recipe. It is perfect for this week’s lingering winter weather.
Curried Cauliflower Soup
Curried Cauliflower Soup (adapted from foodandwine.com)
Time Required: 1 hour, 15 minutes Makes 6 servings
Ingredients:
- 1 1/2 to 2 pound head of cauliflower, one-third cut into 3/4-inch florets, the rest coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 large onion, thinly sliced
- 2 tablespoons coarsely grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces
- 1 quart vegetable stock
- 1/2 cup unsweetened coconut milk
- 1/4 cup chopped cilantro
- 1 seeded, chopped jalapeño
- lime wedges, for serving
Having everything chopped before starting makes the preparation a breeze.
Directions:
Preheat the oven to 400°F. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season them with salt and black pepper and roast them on the top shelf of the oven for about 20 minutes, until tender and just barely browned.
Start by roasting the cauliflower.
Meanwhile, in a small skillet, combine the cumin and fennel seeds and toast them over moderate heat, shaking the pan, until they are fragrant, about 2 minutes. Transfer them to a spice grinder when they are cool. Add the coriander, turmeric, cinnamon, allspice and cayenne and pulse until everything is finely ground.
In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until it is softened, about 5 minutes. Add the ginger, garlic and the spice blend and cook, stirring, for 1 minute. Add the wine and cook until it is evaporated, about 2 minutes. Add the chopped cauliflower, potato, and stock and bring it all to a boil. Simmer the soup over moderate heat until the vegetables are very tender, about 20 minutes.
Add the cauliflower, potato & stock to the sauteed onions, ginger, garlic & spices.
Using a wand or regular blender, puree the soup until it is smooth and silky. Add the coconut milk into the pot with the soup and season it with salt and pepper. Simmer it for about 5 minutes.
Ladle the soup into bowls and garnish it with the roasted cauliflower florets, cilantro, jalapeño and lime wedges at the table.
Everyone enjoyed eating this soup!
Mise en place helps make a great meal! ~Linda
Curried Cauliflower Soup (adapted from foodandwine.com)
Time Required:1 hour, 15 minutes Makes 6 servings
Ingredients:
- 1 1/2 to 2 pound head of cauliflower, one-third cut into 3/4-inch florets, the rest coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 large onion, thinly sliced
- 2 tablespoons coarsely grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces
- 1 quart vegetable stock
- 1/2 cup unsweetened coconut milk
- 1/4 cup chopped cilantro
- 1 seeded, chopped jalapeño
- lime wedges, for serving
Directions:
Preheat the oven to 400°F. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season them with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender and just barely browned.
Meanwhile, in a small skillet, combine the cumin and fennel seeds and toast them over moderate heat, shaking the pan, until they are fragrant, about 2 minutes. Transfer them to a spice grinder when they are cool. Add the coriander, turmeric, cinnamon, allspice and cayenne and pulse until everything is finely ground.
In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and the spice blend and cook, stirring, for 1 minute. Add the wine and cook until it is evaporated, about 2 minutes. Add the chopped cauliflower, potato, and stock and bring it all to a boil. Simmer the soup over moderate heat until the vegetables are very tender, about 20 minutes.
Using a wand or regular blender, puree the soup until it is smooth and silky. Add the coconut milk into the pot with the soup and season it with salt and pepper. Simmer it for about 5 minutes.
Ladle the soup into bowls and garnish it with the roasted cauliflower florets, cilantro, jalapeño and lime wedges at the table.