Currently viewing the category:
"RECIPE PICKS"
We had a tremendous quantity of leftover mashed potatoes after Passover dinner – the usual, as I always make way too much to accomodate my husband’s inclination to invite guests at the last moment. (And I’m not talking about Elijah, either.) Plenty of my friends who celebrate Easter complain that they, too, face a daunting [...]
Day One: Crispy Rotisserie Chicken with Brussels’ Sprouts Bought a rotisserie chicken at my favorite Warehouse Club six days ago. But with social events, dinner parties, and my husband Larry–not much of a fan of rotisserie chicken – never got to it. That left poor Mr. Chicken in the fridge for 3 days! Now Larry’s [...]
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 [...]
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 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 [...]
A large glass pickle jar devoid of pickles yet filled with “pickle juice” makes an excellent pickling incubator. Jackie Anderson, a pal from Ketchum Idaho, recently shared this treatment with me. “Do you ever have too many cucumbers and just know you’re probably going to end up throwing them out? I put them into a jar of pickle juice [...]
Ever make sangria for a crowd — and find yourself staring at three drained pitchers with marvelous wine-soaked limes, lemons, oranges, apples and raspberries sitting at the bottom? Recently this happened to me and the thought of feeding this colorful bonus to my garbage disposal so distressed me that I kicked into creative mode. What [...]
Ads by FoodBuzz
Recipes on ExpendableEdibles.com
Networked Blogs
Add Your Blog
Ill-Fated Creations
Nearly Expired
Negligible Quantities
Once Cooked
Past Peak
Stems, Skins and Stalks
