Two Basque chorizos approaching that critical stage just before freezer burn sets in. Less than enthusiastic-looking celery. Several handsome (but aging) onions and eight potatoes ready to see the world with far too many eyes. That’s when it struck me: the New Year’s bounty discovered in the depths and recesses of your freezer and fridge had [...]
Stuck with way too much ginger root after grating just one tablespoon for a recipe? Well, you couldn’t be luckier. Now you can exploit that “witches’ twig” of ginger by creating Ginger-Infused Green Tea and this amazing Crystallized Ginger Candy. Ginger root (zingiber officinale) has been regarded as a critical natural medicine inAsia for [...]
Gratin with Béchamel Sauce from leftover pasta; Rosé Berry Compote from past peak berries and Coconut Macaroons or meringues from extra egg whites – some of the French-inspired recipes LA food photographer-writer Sylvie Shirazi shared with Nancy Gershman of Expendable Edibles. Sylvie Shirazi: “The philosophy behind Expendable Edibles resonates with me because one of my earliest memories is of [...]
How do sprouting onions, garlic and shallots become Caramelized Onion Confit, a condiment with “international character”? Since there is plenty of intense flavor left in these lowly root vegetables, I just simmer the three over low heat with my favorite dried herbs and a touch of sugar and ground white pepper.What results is a sophisticated [...]
Bird treats from stale bread rolled in birdseed and peanut butter and an antipasto spread composed of simmered ‘n chilled pickled condiments, from Calgary’s “One Smart Cookie”: supermom Julie Van Rosendaal of the blog DinnerWithJulie.com. Julie Van Rosendaal: “Discovering Expendable Edibles was exciting. I love leftovers. As with all food there are foods that people [...]
Having two recipes that transition un-seasoned, once-cooked polenta from savory to sweet can be a stroke of genius when you’re looking for quick and impressive dessert ideas. These recipes – Polenta Pudding Brulee and our Crispy Polenta Cinnamon-Sugar Cakes – both start with just 2 cups of cooked polenta. At first bite, Polenta Pudding Brulee might [...]
I’ve plotted all the feral fruit trees in my neighborhood on my GPS. I start watching in mid to late September to see how the “crop” is coming along. The hunt for feral fruit trees takes me to the edge of farm fields or the side of the road. I even find apples and pears dropping like crazy [...]
Rebrand What You Repurpose and Use Your Nose: two of Clark’s big mottos for conscientious and creative chefs in this brave new economy. Clark, a prolific cookbook author in her own right (her latest being Cook This Now), and the collaborator of cookbooks with the chefs Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming [...]
I just made 3 dozen Chinese almond cookies from a big wad of leftover pastry dough. How did this creation evolve? A couple of days ago I made two berry tarts in traditional French tart pans: the stainless steel kind with removable bottoms. The pastry dough I prefer is one I mix up in my [...]
Go Persian by cooking overripe fruits in tomato sauce; make pudding from milk-on-the-edge and start a “stoup” jar in your freezer for all the expendable edibles too good for composting — says Raleigh NC’s Linda Watson, author of the celebrated cookbook, Wildly Affordable Organic. With her ingenious cooking plans, shopping lists, and month-long menus for [...]
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