I am obsessed with reducing food waste. Even so more since I am in a risk group: mine is a small urban household where wasting food is both likely and easy. Plus, I run a food-related business. That’s why besides my food waste prevention routines I undertake small projects now and then.
I have been writing a lot about the winter greens that come with thick juicy stalks or root vegetables that are often sold here with the greens (and I’ve gotten pretty good at salvaging them from the greengrocers). Leafy greens don’t keep so well, and it’s hard to use them whole in a single dish. Here is your food waste potential. Or a room for a little project.
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Is there anything better in the world than the sight and taste of the roasted sweet red bell peppers? I don’t think so. Unless you double or better yet triple the goodness and turn the roasted red bell peppers into a paste. This paste is a staple Turkish cooking condiment, and I am often asked at my cooking classes whether it is possible to substitute: unlike the tomato paste it is no readily available unless you have a Turkish store close to where you leave. Here is the best news of the season: you don’t need to substitute or (even more sadly) omit the red bell pepper paste because you can make your own! The summer is blooming, the peppers are cheap, and it’s just a matter of choosing a quiet day when you are at home and can give a bit of attention the peppers - only a bit because making the pepper paste is mostly hands-off.
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I am surprised I have not written much about managing leftovers and food waste yet. This is something I am dealing with every day. Where you see food I see potential for leftovers and waste. 2 kg zucchini at our restaurant kitchen misplaced and accidentally frozen and now way to soft for anything. Filled up but never finished plates coming back during our weekend brunch buffet. Too much food left and no one around to finish it after my Istanbul cooking classes. I hate throwing away food and what to do with the food waste and leftovers for me is a question of ethics, of economic sense but even more so - of respect to all the people whose sweat and love the food is seasoned with.
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