Mission Impossible: Turning a Kitchen Rookie Into a Chef in less than 30 Minutes

The Mission

Parents are always looking to serve healthy and tasty meals for their family, but they have busy lives and don’t want to spend a lot to time in the kitchen.  In addition, they want something the kids will eat and enjoy without any fuss. 

A few weeks ago I had a request:  Could I take a kitchen rookie and turn him into a chef in less than 30 minutes?  

In addition, the dish had to be easy, healthy and tasty that would please two unforgiving experts (his kids!) with something they never tasted before and not on their top 10 list. 

 

The Rookie

The “rookie” Stephen, has – how do I say – an aversion to the kitchen and cooking.

He’s a smart guy, a Summa Cum Laude trained Chemist and a MHS Licensed Physical Therapist.  He can build a house all by himself and will probably fix a jet engine with an old sponge and a Swiss knife while in flight, but he can’t cook to save his life.   The phone numbers he has on speed dial are:  #1 Pizza, #2 Pizza (again) and the car is on autopilot to the next burger joint.

Quoting Stephen (no joke): “Oooh, this is what a kitchen looks like?”

Tammy, Stephen’s wife, can confirm that.

 The Judges

 As the “experts” and “food critics” we asked the well-respected Mr. Sean and Mr. Joshua to be our judges.  They are Stephen and Tammy’s sons ages 6 and 8.

 Yes, they are “kids” and as kids, they will return straight, honest-to-goodness feedback to you:  it’s either “Yum!” or “Yuck!”  The third level is “tantrum” with enough tears to turn whatever is in the plate into a slightly salted lukewarm soup. 

The Results

 The “Rookie” not only prepared and cooked the meal within the time limit, but he also had a lot of fun, enjoyed it and wants to cook MORE.  All of it without any time-outs, complains or emergency speed dial #1. 

 

 The Judges Review:  

The Judges (ie, the kids) enjoyed this healthy and tasty meal.  Joshua had 3 servings of fish (three!) and gave a grade of “two thousand eight hundred and thirty-three”.  Sean had 2 servings and even said “yum yum, it’s yummy!” 

Both gave us the “Thumbs Up”, large smiles and few side commentaries that we are still enjoying a week later.  As seal of approval, they furnished us with 2 beautiful drawings and proof that you CAN take a kitchen rookie and turn him or her into well-respected kitchen Chef in less than 30 minutes.

Stephen you did it!  Rookie no more.  

Here’s the easy, quick and healthy recipe Stephen prepared in less than 30 minutes:

 

THE RECIPE 

Cod Bordelaise Chef Le Steve

 

 Serves 4

-Level:  Easy

-Preparation time: 20 min  -Baking time: 15 to 20 min

 

Ingredients (for 4 servings):

4 white fish filets (hake, cod, Haddock, etc.)

1/2 + 1/4  cup bread crumbs

4 shallots, chopped

2-3 garlic cloves, chopped finely

3-4 Roma Tomatoes, diced small OR ¾ cup of crushed tomatoes

1 tablespoons of olive oil

3/4 cup of heavy cream

1 cup dry white wine (Not “cooking” wine, use a wine that you would drink)

2 Tbs butter + some for buttering the dish

Salt & pepper

NOTES:

Use a dry white wine, like a chardonnay, and don’t hesitate to ask someone in the shop if you are not sure: I have seen Cod Filets run back to the fridge when so-called “cooking wine” was used. Same for Haddock: they are very proud fish and will feel deeply insulted by any type of Zinfandel.  So please use a wine that you would also drink.  It doesn’t have to be expensive.  We found a great one for under $10.

Instructions:

1)  Prep everything first:

Preheat the oven to 400 F.

Open the wine, pour yourself a tiny glass (Quality Control).

Take the fish out of the fridge, rinse with water, pat dry and set aside.

Peel and chop the shallots, garlic and tomatoes, set aside.

2)  On medium heat, melt the butter and add the olive oil to the butter.   When the butter starts bubbling, add the shallots and stir to combine.

3)  After a minute, add the tomatoes and stir to combine.

4)  After 2 minutes, add the garlic.

5)  Increase the heat to medium high (to slightly brown & caramelize the shallots) and stir to combine. Keep under surveillance and stir when needed. (Be sure not to let the garlic burn).

6)  After 4 minutes, or when the shallots start to brown, add the wine to deglaze the pan.  Then decrease the heat back to medium and let reduce for 5 minutes.

While doing so, butter a ceramic dish and place the fish in the dish to cover the bottom. 

7)  When the wine has reduced by 3/4, add the cream and turn off the heat.  Stir to combine, add the breadcrumbs, and combine again to create a soft paste.  Correct the consistency if needed by adding either cream or water.

8 )  Spread the paste over the fish, and sprinkle 1/4 cup breadcrumbs on the top.

9)  Bake for 18min, then broil for 3 minutes to create a crust

OR bake for 15-20 minutes.

– Best served with rice.  Boiled potatoes, sautéed mushrooms or veggies are always an option too.

 © Dinneen Diette, All Rights Reserved