Currently viewing the tag: "breadcrumbs"
Plum-thyme or basil-grapefruit soda. Cookies flavored with black pepper, cinnamon and candied orange peels. Salted breadcrumbs for a savory pie crust. A graduate of the French Culinary Institute’s Pastry Program and veteran of several New York restaurants including Chanterelle and Patisserie Colson, Baumann shares her culinary skills with Expendable Edibles food philosopher, Nancy Gershman. Renee [...]
![Bobbi Marstellar [Photo credit: Greg Lakota]](http://www.expendableedibles.com/blog/wp-content/uploads/2011/05/Bobbi-Marstellar_GregLakota-150x150.jpg "Bobbi Marstellar [Photo credit: Greg Lakota]")
A crust for savory cheesecake from tahini shortbread cookies and Ravioli Pie from stuck-together raviolis: these and other gourmet rescues from recipe developer Bobbi Marstellar of Chicago.
“At first our students look at us like we have three heads. Parchment paper, we say to them, you can use 3-4 times. Also plastic wrap; you can use it 2-3 times before you throw it away.” Pain perdu, fruit leather and grapefruit crisps are some of Chef Pfeiffer’s favorite expendable edible creations. Along with Sébastien [...]
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