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“A lot of the cucina povera (poor people’s food) you find in Italy are actually very creative uses of foods we generally consider not useable anymore – for instance, dried out bread that is one or two days old.” Food Philosopher Nancy Gershman talks with cookbook author, food writer and recipe developer Amy Sherman of [...]
![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.
Ham Hash created from leftover Easter ham, diced vegetables and skin-on potatoes.
Shepherd’s pie created from leftover Easter lamb and mashed potatoes, and finished with a crust of French fried onions.
“Four to six month ago we started making our own homemade breads. The flavors change continuously; we haven’t had a repeat yet. And we’ll get inspired by recipes or by remnants we have here.” Cheese and wine bread, crab n’ mashed potato coquettes, berry-brandy soaks and sheetcake scraps in trifles: hear Chef Janisse talk about these [...]
“There’s definitely a financial aspect to making sure food is not wasted. At home we recently switched to using all organic foods because of food allergies we have … Now, organic ingredients are very expensive so we want to utilize everything to get the most bang for our buck.” Food Philosopher Nancy Gershman speaks with [...]
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