April 19, 2022

Earth Day Celebration and Cooking Demo with Mise En Place

We had so much fun cooking along with Chef Christine from Mise En Place on Earth Day! Chef Christine is magic in the kitchen and was a fantastic guide helping us prepare her delicious recipe for Herb Crusted Cod with Roasted Tomatoes, Mushroom Tostada with Homemade Garlic Aioli. Also, the dessert of Roasted Strawberries with Yogurt and Honey was amazing. Check out the recipes, grocery list and video below. Bon Appetite!

About Chef Christine:

Christine Wansleben is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump’s NY Cooking School) in New York City, and has worked in such restaurants as Chanterelle and Eleven Madison Park. Prior to opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, in Richmond, VA. You can view her classes on Christine’s website here.

Seasonal Roots Offered a Bundle that Provided all the Fresh Ingredients for Chef Christine’s recipes. The Earth Day Cooking Class Ingredient and Equipment List
Seasonal Roots Bundle Ingredients available on the menu that week: (marked in recipes with an *)
● Shiitake Mushrooms (Schofield Farms)
● Pain de Campagne (Flour Garden Bakery)
● 8 oz shredded cheese blend (Mountain View Farm)
● 1 lb of Cod (Red’s Best Seafood)
● Grape Tomatoes
● 6 oz Pessto (Farm at Red Hill)
● 1 Quart Strawberries
● Wildflower Honey (AR’s Hot Southern Honey)
● 8 oz Strawberry Yogurt (Mountain View Farm)

Mushroom Tostada


8 to 10 ounces mixed mushrooms, stems removed or trimmed, and sliced thin*
2 tbsp Olive Oil
A pinch of sea salt
2 tsp sherry wine
Aioli- recipe follows
Crusty bread, sliced into rounds*
Shredded cheese*


Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and
sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10
minutes. Drain and set aside.

Toast bread slightly, just to dry it out a bit. Spread with aioli and top with mushrooms and a
sprinkle of shredded cheese. Broil for about 30 seconds or until alioli and cheese starts to

Aioli (Garlic Mayonnaise)


1 1/2 tablespoons minced garlic
1 egg, at room temperature
1 1/2 cups fruity olive oil
1 -1 1/2 tablespoon fresh lemon juice, to taste
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper


In a blender or a food processor, puree garlic with egg.
Mix oil with lemon juice in a pouring jar.
With the motor running, add oil mixture slowly in a thin stream. Add salt and pepper and whirl
for an additional 10 seconds. Taste for seasoning. Transfer to a bowl, cover, and refrigerate.
If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of
separated mayonnaise into another container. Add 1 tablespoon of water to the remaining
tablespoon of mayonnaise in the food processor. With the motor running, add separated
mayonnaise slowly; mixture should regain right consistency- if not, try again.

Herb Crusted Cod with Roasted Tomatoes for 2


6-8 oz piece of cod filet*
1⁄4-1⁄2 c plain panko breadcrumbs
1 tablespoon of prepared pesto*
1 pint of cherry tomatoes, halved*
3 cloves of garlic, peeled and roughly chopped
1 shallot, sliced
1⁄2 cup of fish stock or vegetable stock
1⁄2 cup of dry white wine (such as Pinot Grigio)
1 tablespoon unsalted butter
1⁄2 lemon
2 Tbsp olive oil
salt & pepper to taste
Crusty bread for serving*


Preheat the oven to 425F. In a small bowl mix panko, pesto and 1 Tbsp of olive oil,
season with salt and pepper.
Season the codfish crust one side with the herb mixture and set aside.
Place the tomatoes into a large deep baking dish and add the garlic, shallot, wine and
stock. Drizzle with olive oil, season well, then mix thoroughly.
Remove the dish from the oven and nestle the cod filets in between the tomatoes. Lay
a thin slice of butter over each filet. Cover the baking dish with foil. Return to the oven
for a further 16-18 minutes, until the cod is opaque and cooked through.
Remove from the oven and take off the foil. Add a good squeeze of lemon juice over
the whole tray. Use a slotted spoon to transfer the fish and the tomatoes to a large
serving dish and use the foil to cover the dish and keep warm or serve immediately
with crusty bread.

Roasted Strawberries with Yogurt and Honey
Serves 6


1 lb. strawberries, tops sliced*
1/4 c. sugar
1 tsp. pure vanilla extract
Local honey and yogurt*


Preheat the oven to 350°. On a large parchment-lined baking sheet, toss
strawberries with sugar and vanilla.
Bake until caramelized and juicy, 28 to 30 minutes.
Place the roasted strawberries in a serving bowl and top with a dollop of yogurt
and drizzle with honey.

Additional Ingredients:
● 2-3 garlic cloves
● 1 medium shallot
● 1 lemon
● 1-2 Tbsp unsalted butter
● 1 large egg
● Fish/seafood stock OR vegetable stock
● Olive oil, salt and pepper, sherry wine, Pinot Grigio or other dry white wine, plain
panko breadcrumbs, granulated sugar, vanilla extract

Equipment Needed
● Chef’s knife, cutting board, baking sheet, square baking dish for the cod, variety
of mixing bowls, variety of measuring cups and spoons, saute pan with lid,
parchment paper, aluminum foil, small food processor

Class Prep List & Agenda

Mise-en-place is the religion of all good line cooks. Do not “mess” with a line cook’s ‘meez’ —
meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened
butter, cooking oil, wine, backups, and so on.As a cook, your station, and its condition, its state of readiness, is an extension of your nervous

The universe is in order when your station is set up the way you like it: you know where to find
everything with your eyes closed, everything you need during the course of the shift is at the
ready at arm’s reach, your defenses are deployed. – Anthony Bourdain, Kitchen Confidential
Here’s what you can prep ahead of class, techniques learned and the
order that the recipes will be prepared.

1st Recipe: Mushroom Tostada with Aioli
● To Do: Preheat oven to broil, slice bread, trim and slice mushrooms, measure all
ingredients, have saute pan and baking sheet ready
● Techniques Demonstrated: Properly cleaning and storing mushrooms, easy
saute and how to make aioli
2nd Recipe: Herb Crusted Cod with Roast Tomatoes
● To Do: Reduce oven temperature to 425F, halve tomatoes, pat dry cod filets,
measure ingredients for panko mixture
● Techniques Demonstrated: Delicious, one pan fish dish
3rd Recipe: Roasted Strawberries with Honey & Yogurt
● To Do: Remove tops of strawberries, toss with sugar and vanilla and roast as
directed in the recipe.
● Techniques Demonstrated: Roasting fruit

Mise En Place *** 804-404-5328 *** www.miseenplacerva.com

About Seasonal Roots

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.