As I typed up recipes this week my thoughts focused on the order of the ingredients. I know it seems a silly thing to worry about, but when you are in a hurry a streamlined recipe is exactly what you want. My ingredient lists, for the most part, include prep work. Example: 1 tablespoon butter, cut into 6 pieces. I do this so that when you are executing the recipe you have everything prepped. Remember the term mise en place - everything in its place?

I was following the recipe for Spicy Cajun mix and realized that I listed wet ingredients in between dry ingredients. Example: I needed 2 tablespoons of Worcestershire sauce and then I needed 1 tablespoon of brown sugar. That meant that I had to use two sets of measuring spoons. It was not necessary, so I changed the order of the ingredients. This allowed me to measure the brown sugar first and then the Worcestershire sauce without having to use a second set of measuring spoons.

All of the dry ingredients are now listed first and then the wet ingredients. I also tried to list all the ingredients that used a tablespoon first then a teaspoon then a 1/2 teaspoon, etc. It’s a minor change, but I think it will make my recipes even easier and faster to follow. This isn’t always possible of course, but rest assured that I streamline the ingredients as much as I can.

Fall is definitely in the air here in Wisconsin or at least apples are ready at the orchards. This week the feature recipe is an Apple pie. There’s a saying, “Easy as pie.” Well it is once you get the hang of making the pastry. This week’s blog is on How to make and prebake a pastry. It is useful for both a pie and a quiche.

Next week will feature Blackened tilapia tacos.

Happy cooking and eating! Email with any thoughts or suggestions!