Melissa’s Produce

The Joy of the New (Expanded) Joy of Cooking Book

Comments Off on The Joy of the New (Expanded) Joy of Cooking Book

A plate of absolutely delicious food prepared from the JOY OF COOKING 2019

(Gerry Furth-Sides) From the newest generation of the JOY family, for a new generation of cooks, comes a brand-new edition of America’s most enduring and trusted cookbook, the Joy of Cooking.   is a true celebration of foundational recipes that have stood the test of time, and an introduction to over 600 new recipes chosen with care to become classics.

Olive Oil flatbread Creakers with pipitas and Muhammara (roasted Red Pepper and Walnut Dip) shows the popular new middle eastern influence in JOY OF COOKING 2019

The sumptuous, colorful Muhammara (roasted Red Pepper and Walnut Dip) shows the popular new middle eastern influence in JOY OF COOKING 2019

Rachel’s Kale and Lentil Salad with Melissa’s Steamed Lentils, Raddichio, Kale sprouts & Hazelnuts will win the most reluctant kale eater (me) over from JOY OF COOKING 2019

Dense, moist Olive Oil Cake with a tart lemon finish from JOY OF COOKING 2019. I had to try it at home

Irma Rombauer’s great-grandson John Becker  and his wife, Megan Scott were a natural to update The Joy of Cooking, with what amounted to 2000 recipe testers.  Their culinary credentials match their heritage, which was born out in their research, updating and expanded not only the recipes but information to go along with it in this latest edition of JOY.
Think new ingredients and new ways of using them: Continuing to build upon the diverse array of dishes and cuisines covered in previous editions with timely (read: current, but not trendy) new subjects and recipes. Some examples: lamb shawarma, sous vide cookery, slow-rise artisan breads, kombucha, bulgogi, bitters.Constant improvement: Expanding and improving upon areas already covered, such as: cocktails; French mother sauces; fermentation, 30-minute recipes, pressure cooking (Instant Pot) legumes and stocks, etc.
Making room:Judiciously trimming back and consolidating classic recipes, eliminating duplication and redundancy
Old and new, a unified whole: Striking a considered balance between legacy material and new content. In short, providing the most accurate, up-to-date information and recipes in the most straightforward way without sacrificing personality or the sense of history that comes from a close reading of Joy.
A new, considered voice: This new edition has a contemporary voice, informed by culinary tradition, a family’s legacy, an encyclopedic coverage of ingredients and techniques, and–most importantly–a thoroughly vetted collection of recipes readers will want to learn how to cook.
 John Becker grew up surrounded by the natural and gastronomic splendor of the Pacific Northwest. Spending his childhood between Portland, Oregon and Cincinnati, John learned to appreciate a range of approaches to cooking. His father taught him the art of improvisation in the kitchen, and his mother instilled in him open-mindedness and a love of bold flavors and spice. After earning a degree obsessing over the writings of Irish Modernist James Joyce, John helped publish seventeen collections of literary essays.  He now devotes his time to projects involving the Joy of Cooking book. has now turned exclusively to matters culinary as a team with his wife, ensuring that Joy will continue to meet the high standards expected by its readership from his Portland home.

In his words, “Our strategy for revising this edition was the same Irma and Marion employed for the first six editions of Joy: vet, research, and improve our coverage of legacy material, while introducing new recipes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. While writing this edition, we have kept the needs of the home cook foremost in our minds. The result is both a solid collection of delicious, thoroughly-tested recipes and an indispensable kitchen reference that will give curious novices the answers they need (and provide a useful refresher for seasoned cooks).”

Megan.Megan Scott is the newest member of the Joy clan. She has worked for the cookbook since 2010, when she and John met and immediately bonded over a shared love of blue cheese and Cheddar biscuits. Megan’s culinary education began in the South, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green beans for as far back as she can remember. She has been a cheesemaker’s apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director of a creative culinary agency in Portland, Oregon.

Abbie Cornish and Chef Jacqueline King Schiller, Startling Bloggers Behind PESCAN: A FEEL GOOD COOKBOOK.

Comments Off on Abbie Cornish and Chef Jacqueline King Schiller, Startling Bloggers Behind PESCAN: A FEEL GOOD COOKBOOK.

(Gerry Furth-Sides)  Abbie Cornish and Chef Jacqueline King Schiller are not your everyday mommy “bloggers” – more the glamorous, runway-stunning  Giada types behind the stove, and just as dedicated.  When was the last time we asked any of home cook authors in the Melissa’s kitchen, “who are you wearing?” (A: Natalie Martin and Elie Saab).  This goes along with my more usual question, “what do you eat,” meaning to look so vibrant and fit.  (The answer is in their book, the Pescan: The Feel Good Kitchen.

Abbie Cornish “wears” Eli Saab net blouse and skirt with Prada shoes she described for us at Melissa’s Kitchen.  She and Jacqueline King (below) created  The Pescan: The Feel Good Kitchen Book

(photos by Camraface)

Chef  and former fashion model, Jacqueline King Schiller, and international celebrity actress-musician Abbie Cornish from Australia (Jack Ryan), have such genuine exuberance and gratitude for “feeling good” by being fueled by Pescan seafood and plant-based foods.  Synchronistically they are both from areas where the waterfront plays a prominent part:  Southern California and Australia, respectively.  When I asked these national TV regulars if their outfits were kitchen-everyday, they answered almost in unison, “we are so happy to be here and wanted to dress up for you!”

Their joyous, tale is at once one of international glamour combined with a profound personal experience.  Jacq told us about her own history with food.  Having to maintain a low weight as a model, she “viewed food as enemy.”  The lesson of enjoying food began when she was a model living in Milan and experienced the infectious Italian love of eating that meant shopping for fresh food, sharing meals and simple, healthy cooking.

Abbie Cornish shows off her recipe-testing skills with Jacq King cooking as they did for Pescan: The Feel Good Kitchen.

The two friends combine all of their knowledge and experience from international travel and careers, professional culinary school and an appreciation of Los Angeles as a diverse culinary adventure to create Pescan: The Feel Good Kitchen.   They did the spectacular, clear recipe testing, styling and bold, appealing photography themselves.  Included are a table of contents, index, glossary and tables of techniques.  Measurements are in both American and international terms.   Abbie tell us she is an artist, and the book more than proves it. She also pointed out that eating with this focus is a lifestyle choice, “not a strict diet.”

Abbie Cornish shows her styling skills for the Pescan: The Feel Good Kitchen at Melissa’s Produce Kitchen. Below is her beautiful, natural work.

This 100+ recipe book is an extension of this  Pescan tradition and the food they explored together—plant-based, dairy-free, and gluten-free dishes, supplemented with high-protein seafood and eggs.  All are highly nutrient dense, incredibly energizing and accessible.  Abbie and Jackie breeze through  practical basics of stocking your kitchen, preparing and eating pescan. They share common sense foolproof tips, techniques, plus recipes for batch cooking and prepping, and a novel  list of Umami-rich ingredients to add to dishes.  One I found fascinating and will use soon adding neutral flavor avocado into pea soup for a silky, unctuous texture and nutrition.

Avocados are one of the umami-laden ingredients that feed all the senses in the Pescan: The Feel Good Kitchen.   Below are  Jacq’s favorite pickled onions from her culinary school teacher

Chef Jacq’s tips on how to cook like a pro were learned from culinary school, professional chefs and lots of home experience.     Everyday ingredients are transformed into art using simple instructions on how food keeps their colors  with the proper cooking ingredients.

Adding acidic ingredients to these veggies only during the final stage of cooking keeps them colorful.  Only one set of tips  in Pescan: The Feel Good Kitchen.

As much of an insider in the culinary as the international fashion world, Jacq continually learns from the best.  We wondered who the celebrity chef was she mentioned who told her he did not soak his beans before cooking.  (Roy Choi?) “This means you don’t have to think of beans as all time-consuming, that you don’t have to babysit them for hours,” she laughed.  Halved onions are inserted to infuse flavor in this dish, and taken out before serving.

Rich black beans without fuss from the Pescan: The Feel Good Kitchen cookbook

“One base recipe can make different dishes,” Jacq told us.  “Cooking school recipes are the ones I use mostly on a weekly basis.

This Almond Butter Mousse Fruit Pie with Rosemary Cookie Crust can be made as one glorious tart pie or individual ones (below)from the Pescan: The Feel Good Kitchen cookbook (Using Melissa’s Rosemary & Canela)

Jackie’s personal trainer was the motivation of her lifestyle choice.  Research led her to a diet filled with vegetables, fruits, whole grains, nuts, and legumes, and supplemented with eggs and seafood.   And she has found so much satisfaction in passing this on.   The  positive feedback from readers and students confirm her belief.  And, in her words, “I definitely feel most proud when people tell me about how my recipes helped them with health issues, weight loss, or just feeling better.   But the plan is  “not a rigid one,” Jackie is quick to point out.  It’s perfectly ‘ok’ to eat rich, decadent foods at times.”  She laughs, “like for New Year’s Eve.” But why not just have rich, decadent High-Protein Black Bean Brownies instead from the book?

(High Protein Black Bean) Brownies! from the Pescan: The Feel Good Kitchen cookbook. Food photography is by Ren Fuller

There are heart-felt acknowledgements at the end of the book to friends and family for also trying them over and over.  “It was so helpful for Abbie as home cook to test the recipes because “she is not a professional chef who would already be familiar with the gist of  it who doesn’t need such detailed instruction.”

These two best friends had already bonded over their love of food and wellness.  The book came about after Abbie, a novice cook, asked Jacqueline, a graduate of the National Gourmet Institute, for cooking lessons. Every Sunday, they would take trips to the local farmers’ market, spend the day cooking, then serve these dishes to their family and friends.  So most beautifully,  Pescan: A Feel Good Cookbook is a story of friendship, healing, and developing a more positive relationship with food.

The Pescan: The Feel Good Kitchen authors leaving Melissa’s with healthy, fresh ingredients to use at home

The Talapia fish I filleted with help from THE

I was thrilled when Jacq answered my question about eating farmed Talapia: yes., in moderation.  She suggested checking SEAFOOD WATCH’s “Super Green List,” also listed in the book. So this is what we had for dinner, with me learning how to fillet a fish from the book!

How to Fillet A Fish from Abbie Cornish & Jacqueline King’s The Pescan: The Feel Good Kitchen cookbook. (above and below)

I can’t wait to try the Island Style Whole Fish in Abbie Cornish & Jacqueline King’s The Pescan: The Feel Good Kitchen cookbook.book! (Photography by Ren Fuller)

Even my kitchen helper became a fan of Chef Jacq when she mentioned that her hands were “squeaky clean” as she handled on one of the ingredients.  And he assured me he will love to eat any of the fish dishes that we cook from the book, or be Chef Jacq’s taster for fish dishes!

The Karachi Kitchen Cookbook: A Contemporary Look at Regional Pakistani Cuisine

Comments Off on The Karachi Kitchen Cookbook: A Contemporary Look at Regional Pakistani Cuisine


(Gerry Furth-Sides) One look at trim, attractive Kausar Ahmed, with an apron neatly tied around her waist, piques your curiosity about what she eats because you want to eat the same thing.  And you can know.  Kausar’s The Karachi Kitchen cookbook holds beloved family recipes from her hometown Karachi, Pakistan, that reflect the diverse multi-cultural region at a crossroads of South Asia – currently including an important French influence. 

Kausar Ahmed shows her KARACHI KITCHEN COOKBOOK with Pakistani recipes for the family

The Gourmand Award-winning book offers a recipes that appeal to all ages because of the variety of flavors and textures, such as Okra Chips, Masala Rubbed Roast Beef Tenderloin, and Khao Suey (Coconut Noodle Curry).   Fried Okra Chips turns out to be one of Kausar’s  favorites, and this international traveler was astonished at the “freshness, the tenderness, and the flavor” of the  Melissa’s Produce veggie.  “We used to have to pick them in a neighbor’s garden to get them this fresh even at home,” she joked.

Fried Okra chips from Kausar Ahmed’ KARACHI KITCHEN COOKBOOK

Kausar’s daughter, Sadaf, “the backbone of the cookbook, who I call ‘boss’, was the reason it was published

We cannot wait to try the Indian sugar biscuits  in the KARACHI KITCHEN COOKBOOK!

Murgh Hara Masala, a simple “Green Chicken” recipe that can be prepared cubed, shredded, in pieces for variety (above) and Aaloo Chaat appealing little dutch potatoes,(below), afrom the recipe in THE KARACHI KITCHEN cookbook

Kausar’s love for cooking started at family meals and eventually evolved into a career that spanned continents.  When she told us the fascinating story of her grandmother, Bilquis Khanam, and her father, both very influential in her tale, it was easy to understand her universal outlook.  Her grandmother, “a short powerhouse” who birthed 17 children with 12 of them surviving, and a husband who left her, became what was probably one of the first feminists anywhere, publishing the first magazine in Pakistan for women.  Her morning walks including speaking to everyone she met and collecting guests to dine with the family with food laid out on the floor.  

Comparisons naturally followed.  “Spices in Karachi are sharper,” Chef Kausar told us, “moving toward Lahore, they are milder and milder until ‘they become salt and pepper,’ ” she laughed.

Kausar’s dad, a chemical engineer, already influenced the family’s culinary taste since his mom was from Bombay and he brought these regional dishes to the table.  He also surprised Kausar at the start of her first summer vacation as a teen, when she was prepared to laze around,  by having her accompany him at work.  “It was the start of a work ethnic that Kausar not only developed but passed along to her own children and to her students.

We cannot wait to try the Indian sugar biscuits  in the KARACHI KITCHEN COOKBOOK!

Gajar Ka Halwa or Carrot Delight in the KARACHI KITCHEN COOKBOOK is “not too sweet so guests will eat a whole one and just a bite as with many Indian desserts”

Growing up in a big Pakistani family it was easy for Kausar to be enamored with food from a young age. “Warm smells would float out of the kitchen and cause a sensory explosion” she says about her mother’s fresh home cooked meals where ingredients like turmeric, cumin, and ginger were staples, along with seasonal produce. As she started helping her mother, Ghausia (below) in the Chotani family kitchen, cooking became a happy and also therapeutic activity – bringing people together over a meal gave her immense pleasure while bringing her community closer together.

Chef-author Kausar Ahmen and her inspirational mom, Ghausia Chotani

 Being raised in dynamic, multi-lingual Karachi also played an important role in Kausar’s evolution, slowly developing her passion into a career.  Cher Kausar reminded us that Karachi is a seaport (like Canton, New York, San Francisco) so it has been influenced by traders for centuries, rich in culinary and cultural history.  Regional cuisine in trade-hub Karachi is a hybrid of Asian, European, and Middle Eastern ingredients and styles of preparation in what Chef Ahmed describes as, the most culturally diverse city in the country and one of the most populated in the world. “

A meal straight out of the KARACHI KITCHEN COOKBOOK by Kausar Ahmed

Ingredients and technique are so simple in the KARACHI KITCHEN COOKBOOK by Kausar Ahmed

Local food  in Karachi is bold in flavor, and comes in many forms including curries, soups, stews, wraps, pilafs, pies, and more. For The Karachi Kitchen I have compiled some of my favorites: recipes deeply connected to my own childhood, and others connected to motherhood. I hope they bring my readers as much curiosity and adventure as they brought me when I first discovered them.”

 Kausar knows what people like.  She has served as a chef, educator, food stylist, and culinary consultant for top tier culinary institutions and brands including the Institute of Culinary Education, Williams Sonoma, Unilever, Nestle and more for the past three decades. She has also taught pro-bono cooking classes to over 300 public school students in Pakistan and the United States.

Kausar’s love for cooking started at family meals and eventually evolved into a career. Growing up in a big Pakistani family it was easy for Kausar to be enamored with food from a young age. “Warm smells would float out of the kitchen and cause a sensory explosion” she says about her mother’s fresh home cooked meals where ingredients like turmeric, cumin, and ginger were frequently used, along with whatever else happened to be in season. As she started helping her mother in the kitchen, cooking became a therapeutic activity – bringing people together over a meal gave her immense pleasure as it brought her community closer together.

NOMAD’s Halal Asian Fusion Feast (and more)

Comments Off on NOMAD’s Halal Asian Fusion Feast (and more)

NOMAD asian bistro in Long Beach offers communal tables as well as smaller ones, and can seat up to 250 guests at one time. Specials are on the wall as you walk in the door.

(Gerry Furth-Sides) NOMAD asian bistro in Long Beach, definitely a destination dining location, has long been a cornerstone of the burgeoning Long Beach community.  The hospitality and outstanding service in an airy, inviting atmosphere alone are worth the trip.  Chef Cary Huynh, always so passionate and generous in sharing his knowledge of food, slept only three hours in order to prepare the special banquet.  He took it upon himself to personally prepare the Shrimp Egg Rolls and the desserts.  Born and raised in Viet Nam, Cary’s family is Chinese.

Chef Cary, still exuberant after three hours sleep. He also does tours of Little Saigon

The master, Chef Cary, with his niece, Sophie

This Asian fusion restaurant is famous for its rich, Halal Chinese cuisine.  It was the first restaurant  certified to serve Chinese Halal in Southern California.   NOMAD’s fresh Asian cuisine also features Hui specialties. The Hui are a Chinese ethnic tribe who originated in regions along the historic Silk Road.  The unique blend of traditional Chinese food with Mediterranean influences introduced by Persian and Middle Eastern travelers along the trading route culminated in what we know today as Hui cuisine.  Staying true to its Hui roots, NOMAD serves familiar classic Chinese staples and seasonal specialties from all over the Asian continent.  

Friendly service is key – joyous and effortless – at NOMAD asian bistro, where servers are familiar with the dishes, happy to share information

Family-style dishes to share arrive at the table as soon as they as they have been fired up and finished in the kitchen.  In fact, 250 people at one time can arrive within an hour on a Sunday for lunch!  Different areas of seating include congenial, huge communal tables; smaller ones in a more private area, plus a sunny indoor and outdoor patio section at the front of the roomy dining areas.  The restaurant can seat up to 250 guests at one time. Specials are on the wall as you walk in the door. Free parking in a more than ample lot is right outside the door.

NOMAD asian bistro in Long Beach is a cool oasis in the summer and an inviting rustic eatery in the winter

In addition to classic Chinese dishes, the restaurant is known for being the only Halal-certified Chinese restaurant in North America.  It is famous throughout the Islamic community nationally and internationally. “Certified Halal” means that animals must be slaughtered as prescribed by Muslim law, as defined in the Koran. The specific respectful manner is followed by a blessing. There are similarities to Kosher food that complies with Jewish dietary law.

NOMAD’s feast for eight or more people, which Chef Cary can adjust to vegetarian or even vegan preferences

Chef Cary Huynh wears the hats of chef, baker, proprietor and caterer. He and his team can prepare this luscious  feast menu for eight people or more.   Lobsters have to be ordered 24 hours in advance in order to be prepared properly.  Yes, there are the classic Lazy Susans on every table!

View of the NOMAD asian bistro feast on the Lazy Susan

Eight-Person Menu with dishes from the regular & special menu 

  • Appetizers
  • Chicken Roti Wrap
  • Shrimp Egg Rolls
  • Lotus Root and Berry Salad

Preserved baby lotus stems stood out in the Lotus Root and Berry Salad in the appetizer dish. They were very firm in texture naturally, and the chef suggested sautéing the stems to make them more tender.

The first course of Lotus root and berry salad with raspberry lichee drink behind it at a special feast at NOMAD asian bistro in Long Beach

Chicken Roti Wrap

The chicken roti wrap incorporates Indian Paratha that gives an Indian flair to the menu

Main Dishes

  • Mix Green Chow Fun
  • Apple Walnut Shrimp
  • Lobster in Black Pepper Sauce
  • Filet Mignon in Brown Butter Sauce
  • Lamb Rack in Basil Sauce
  • Jade Fried Rice

The Mix Green Chow Fun showcased the restaurant’s hand-pulled gluten-free noodles. It already is a favorite dish of ours because of the texture. This was a more refined version that has become an NOMAD customer favorite, too.

Our favorite rice noodles, here thinner and longer and refined

Apple Walnut Shrimp

Another popular Chinese favorite in many  Chinese restaurants is Walnut Shrimp.  Here Chef Cary adds apples for an unexpected crunch that works.  He also lightens the mayonnaise with yogurt.

The popular Walnut Shrimp made into the even more crisp and appealing Apple Walnut Shrimp at NOMAD asian bistro, Long Beach

Close up of the crunchy, creamy Apple Walnut Shrimp at NOMAD Asian Bistro

Lobster in Black Pepper Sauce

Chef Cary joyfully presents the whole Lobster in Black Pepper Sauce at NOMAD asian bistro, Long Beach

Chef Cary Lobster in Black Pepper Sauce at NOMAD asian bistro, Long Beach

Lamb Rack in Basil Sauce

Lamb Rack in Basil Sauce created by Chef Cary lends an herbal touch to replace the usual mint jelly

Filet Mignon in Brown Butter Sauce 

Filet Mignon in Brown Butter Sauce at NOMAD asian bistro, Long Beach displays a French influence into the cuisine

Vegetable Delight

The Vegetable Delight at NOMAD asian bistro, Long Beach features tofu and greens

Jade Fry Rice

Jade Fry Rice enhanced with pine nuts at NOMAD asian bistro, Long Beach

Filet Mignon in Brown Butter Sauce is influenced by classic French cuisine culinary techniques.

Desserts

  • Coconut and Black Sesame Panna Cotta
  • Thai Tea Crème Brulee
  • Rainbow Cassava Stripes
  • Mango Taro Swiss Roll
  • Pandan Madeleine

Crackly Thai Tea Creme Brûlée at NOMAD asian bistro, served with a smile

Crackly Thai Tea Dreme Brûlée at NOMAD asian bistro

Chef Cary’s Pandan Madeline with fruit in them.  You are seeing both sides here!

Robert Schueller of Melissa’s Produce (provider of the day’s fruits, veggies) presented Chef Cary with the winning basket of the day

We caught a glimpse of the Melissa’s truck on the 5 freeway!

Nomad asian bistro 6563 E. Pacific Coast Highway, Long Beach, CA  90803 //www.nomadasianbistrolongbeach.com

How to Celebrate National Shrimp Day May 9 with Sublime Ethnic Dishes

Comments Off on How to Celebrate National Shrimp Day May 9 with Sublime Ethnic Dishes

Shrimp tacos (photo courtesy San Pedro Fish Market Grille)

(Gerry Furth-Sides) May 10 marks National Shrimp Day.  It isn’t surprising that shrimp is the most widely served seafood in the world, and Americans eat more shrimp than any other seafood.  But did you know that the word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.”  Some countries use the word exclusively for all shrimp.

As healthy as they are tasty and textured, shrimp is low in calories and high in levels of protein, omega-3, calcium and iodine.  Shrimp is also known to be considered good for the circulatory system.  At the same time, shrimp and other shellfish are among the most common of food allergens.  People who have this reaction, including a member of our family, can be so sensitive, as our family member is, that a washed plate that held shrimp can send a diner to the emergency room.

San Pedro Fish Market Grille is celebrating National Shrimp Day on May 10 with $1 Shrimp Tacos.  San Pedro Fish Market Grille serves only the highest quality, freshest shrimp, delivered fresh daily from the San Pedro Fish Market.   The mouthwatering shrimp tacos are cooked to order with San Pedro Fish Market’s signature seasoning and served grilled or fried on corn tortillas topped with fresh cabbage, onion, cilantro and signature sauce. The World Famous Shrimp Tray for two people will also be available for just $25.  No coupon necessary.

All San Pedro Fish Market Grille Locations will celebrate. Harbor City: 1313 W. Sepulveda Blvd., Harbor City, CA 90501. (424) 263-5864.  Rolling Hills Estates: 3 Peninsula Center, Rolling Hills Estates, CA 90274. (310) 265-2260. Wilmington: 120 West G Street, Wilmington, CA 90744. (310) 835-6671

Just an everyday divine shrimp/seafood platter at San Pedro Fish Market Grille

Working with Ocean Garden jumbo beauties at Western Research Kitchens has until now been the highlight of my  own “shrimp history”.  These 14-20’s (measuring how many to the pound) give an idea of the whopping big size. Ocean Garden was the name chosen by the Mexican Government, who owned the operation.  They came in a thick plastic bag and I made a lot of very good friends with these as gifts.

Most recently the supermarkets have been having plump, tasty 15-20’s prwns from Indonesia on sale certain days.  Sprouts has them in the counter, defrosted.  Von’s has them in resealable plastic bags, limit four at $5.99 a pound! When I menterioned this to a gourmet chef, she raved about the waters that produce thee shrimp, confirming our opinion.  They are my new “go –to” gourmet mix-and-match food for salads or entrees. Add greens and fresh veggies for a salad.  Add baked yam fries, a green veggie and any internationally-based sauce and you have the most satisfying meal.

A philosophical contrast! grilled shrimp; corn; peas; Melissa’s peppers, and harissa sauce made from the kosher Harissa deli paste.

Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”.  There are many ways to cook shrimp.  Standard methods of preparation include baking, boiling, broiling, sauteing, frying and grilling.  Cooking time is delicate for shrimp, and they are at their best when not overcooked. You can see a a  “tails on” version below of a  Mexican dish that is also fun to eat.   Our colleague, Barbara Hanson, prepared this Aquachile at home with instructions from the chef at the Villa del Palmar Restaurant in Mexico at the Islands of Loreto.

Barbara Hanson’s homemade Aquachile from the chef at the Villa del Palmar Restaurant in Mexico at the Islands of Loreto

Popular North American regional  Shrimp Dishes:

  • Seafood Gumbo:  A stew or soup that probably originated in southern Louisiana during the 18th century.  Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables.  Gumbo is often categorized by the type of thickener used:  okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

Preux & Proper gumbo cooked al fresco

Shrimp in Preux & Proper’s Seafood Gumbo and sassafras leave!

  • Shrimp Cocktail:  The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959, now considered a Las Vegas cliché, and an enormously popular one.  Listed on the menu as the “Original Shrimp Cocktail” on the menu, it consists of a regular-sized sundae glass filled with small salad shrimp, topped with a dollop of cocktail sauce.

SALAZAR Chef Jonathan Aviles’s Coctel de Camarón

Even a shrimp cocktail on a eco-friendly wooden plate holds an exotic appeal.

  • Shrimp DeJonghe:  A Chicago specialty, this appetizer or main dish casserole features  whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.

Two Indian chefs at local restaurants also are inspiring.  Martin Shah at India’s Tandoori Brentwood makes a soup he calls simply, “Ginger Shrimp” and it’s clear flavors ring out.  Popular Bangladeshi restaurant owner, Shah, continually creates regional dishes for his patrons.

Martin Shah’s Ginger-Shrimp soup at India’s Tandoori Brentwood (Martin took the photo!)

Finally there are dishes that just call out for shrimp.  Here below is eponymous Adya Restaurant chef’s pixie-radish salad.

Celebrate your favorite way to celebrate the holiday and share on #NationalShrimpDay.

New Easy-to-Make Passover Holiday Dishes

Comments Off on New Easy-to-Make Passover Holiday Dishes

(Gerry Furth-Sides, recipes and photos courtesy of Melissa’s Produce). Melissa’s Produce has always been known for their quality products carefully curated from all over the world. The big news is their products that allow shortcuts in the kitchen for dishes that usually take hours or days. Passover includes a traditional Seder meal, followed by another eight days of celebration, where these shortcuts are especially welcome and allow the cook to enjoy more time with guests and family.

Passover Chicken Soup
By Melissa’s Corporate Chefs

 

Ingredients

1 Chicken Breast ground
1 Egg lightly beaten
1/3 cup Matzo Meal
Salt and Pepper to taste
Canela (Cinnamon Sticks) ground, to taste
10 cups Chicken Broth
1 cup Rice uncooked

Organic Parsley for garnish

For the noodles
3 Eggs
1/4 cup Water
pinch Course Salt
2 Tablespoons Chicken Fat, for frying

Directions

In a medium bowl, mix ground chicken, beaten egg, matzo meal, and desired amount of salt and pepper and a pinch of cinnamon.

Roll into small “meatballs”.

In a large saucepan over high heat, bring chicken broth to a boil.

Add uncooked rice and chicken meatballs.

Cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.

Next, make the noodles. Beat eggs with wire whisk until fluffy. Add water and salt. Beat for 1-2 minutes. Heat chicken fat in large skillet over medium heat. Pour entire mixture into pan. Fry as you would make a pancake to golden brown on each side.

Remove from pan onto cutting surface and cut into thin noodle size strips. Add to Chicken Soup.

Ladle into soup bowls and garnish with a sprig of fresh parsley.

Slow Cooked Brisket with Mushroom Sauce
Recipe by Chef Tom Fraker



Ingredients
2 tablespoons Kosher Salt
2 tablespoons Freshly Ground Pepper
2 tablespoons Smoked Paprika
2 tablespoons Dried Basil
2 tablespoons Granulated Garlic
2 tablespoons Dried Oregano
2 tablespoons Ground Mustard
5 pounds Beef Brisket
2 cups Beef Stock or Broth
2 packages Melissa’s Dried Porcini Mushrooms or Dried Mushroom Medley
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
2 Melissa’s Perfect Sweet Onions, sliced thin; divided
12 cloves Melissa’s Peeled Garlic, smashed
2 Carrots, cut into bite size pieces
1/2 bunch Fresh Cilantro
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 pound Fresh Cremini Mushrooms, trimmed; quartered
2 tablespoons Unsalted Butter
2 tablespoons CornstarchDirections
In a bowl, mix together the 1st seven ingredients. Trim some of the excess fat from the brisket and rub the spice mixture all over the meat. Cover and refrigerate overnight.

Preheat the oven to 325ºF.

Bring the beef stock/broth to a boil, add the dried mushrooms, remove the heat and let soak for 30 minutes.

In a roasting pan, melt 2 tablespoons of butter and olive oil over high heat and add the meat. Sear the beef until browned, turn it over and repeat. Strain the mushroom liquid into the roasting pan and rinse, then add the reconstituted mushrooms. Add one of the sliced perfect sweet onions, the garlic, carrots and cilantro to the pan. Cover and cook for 4 hours or until fork tender. Remove from the oven and let rest.

In a saucepan, melt 2 tablespoons of butter and heat 2 tablespoons of olive oil. Caramelize the rest of the onions and remove from the pan. Add 2 more tablespoons of the butter and the fresh mushrooms. Sauté until tender, about 4-5 minutes. Remove from the pan and add to the onions.

Place the brisket on a cutting board and strain the pan juices into the saucepan. Add the onion/mushroom mixture and bring to a boil. Add 2 tablespoons of butter and whisk in the cornstarch. Bring to a boil and remove from the heat. Adjust the seasonings.

Cut the brisket against the grain, pour the gravy over and serve. Makes about 8-10 servings.

Passover Brownies
By Chef Andrew Faulkner

Ingredients

1/2 cup Butter
1/2 cup Sugar
7 ounces Semi-Sweet Chocolate
1 package Dried Cranberries (3 ounce package)
4 large Eggs – divided
1/4 cup Matzo Cake Meal
1/2 teaspoon Salt
Directions
Preheat oven to 400. Grease 7 1/2 x 11 x 2-inch baking dish.
In medium saucepan, melt butter and 1/4 cup sugar over low heat. Stir to dissolve sugar. Add chocolate and stir until melted. Remove from heat, set aside and cool to room temperature.
In a small bowl, beat 2 eggs until thick and pale yellow (4 minutes). Add vanilla, cinnamon and cake meal. Whisk into chocolate mixture.
Beat 2 eggs with electric mixer, slowly adding salt and remaining sugar, until stiff peaks form. Add cranberries and fold in chocolate batter and mix thoroughly by hand. Pour into prepared dish and bake until top is crusty (20 minutes).
Holiday Fruit Hamper
Melissa’s Produce even has the perfect gift basket for the host. The natural woven hamper basket is carefully packed with a generous variety of seasonal apples, pears plus juicy grapefruit, tangerines, oranges, and kumquats, then embellished with a festive bow.What host wouldn’t love a delicious and healthy gift?

See our Holiday Fruit Hamper>

Celebrate a Rustic, Aristocratic Italian Easter with Fabrizia Lanza’s “Coming Home to Sicily”

Comments Off on Celebrate a Rustic, Aristocratic Italian Easter with Fabrizia Lanza’s “Coming Home to Sicily”

 

“Basically my mother and I both learned to cook by eating.” Fabrizia Lanza (photo courtesy COMING HOME TO SICILY)

Sicily’s beloved author and cooking school director, Fabrizia Lanza has come to the United States to introduce her newest book, Coming Home to Sicily.  Even in a straightforward chef coat, Señora Lanza looks as aristocratic as her own background.  Sicily is a land that is both barren and also farmed for the heavenly produce that goes into equally stellar cuisine.  So it is an aristocracy unlike the Roman because of its defining sense of mystery and hardiness.  Think of Italy’s most famous novel that is about the region, Giuseppe Tomasi di Lampedusa’s Il Gattopardo (The Leopard), which reviewer Adam Begley described in terms of Sicily: “a sensibility that savors the decaying grandeur of an island burdened with layer upon layer of tragic history — and blessed also with startling beauty, much of it perpetually waning.”

The very name “Sicily”  takes me back to the haunting 2003 film “Lo Non Ho Paura” (I’m Not Scared) about two little boys during “the times of “Lead, of kidnappings and terrorism” on the sun-drenched island. (It is available on HULU now).  

An Italian silk scarf is the final touch on Señora Lanza’s no-nonsense chef coat.

The Anna Tasca Lanza Cooking School was founded in the ’80s by Fabrizia’s mother on the Tasca d’Almeritawine estate in central Sicily. With her experience as an art curator in the north of Italy, Fabrizia’s creative eye and entrepreneurial spirit breathed new life into the farm at Case Vecchie. In addition to hosting guests on cooking holidays and for creative workshops, Fabrizia has developed a 10-week intensive program, Cook the Farm, for those interested in exploring the gaps between eating, cooking, farming and understanding food from global, Mediterranean and Sicilian perspectives.  

“My first memories of Easter are of chocolate… but even better are the fried artichokes.” (photo courtesy of COMING HOME TO SICILY)

Feast of San Guiseppe (March 19th) Spring Bread  (photo courtesy of COMING HOME TO SICILY)

Case Vecchie has become the most notable cooking school in Sicily, a place where life is lived slowly and food is prepared the same way it has been for centuries. Fabrizia’s cookbook, Coming Home to Sicily, is a source of authentic seasonal Sicilian recipes and the story of coming back to work alongside her mother. She writes eloquently about the seasonal harvests, the foods produced, and the loyal and talented staff who make it all possible. 

Taralli – simple to make, irresistible (photo courtesy of COMING HOME TO SICILY)

Fabricia Lanza’s book 2011

Fabrizia’s story brings history to life and her upcoming projects are more fascinating than any film.  A modern day renaissance woman, Fabrizia also preserves Sicilian food practices and traditions through video documentation with Amuri: The Sacred Flavors of Sicily and currently in production, Amaro: The Bitter Taste in Sicilian Food Culture. She is a member of and well-respected by The Slow Food Movement. In fact, Alice Waters wrote the foreword to her book. 

Lanza’s work to protect the environment is crucial to Sicily, especially in a  work In a region whose prosperity depends agriculture, and where the ecosystem has suffered deforestation because of it.  Until the sixteenth century, vast forests still covered many areas. That simply isn’t true today. Entire provinces are virtually without woodlands and meant the end of many rivers.

A plate of fresh seasonal dishes from a COMING HOME TO SICILY presentation

As a sort of goodwill ambassador, Lanza travels regularly to the United States promoting Sicilian food, and has published three books: Olive A Global History, Coming Home to Sicily (her first cookbook, co-authored with former Gourmet magazine editor Kate Winslow), and Tenerumi (a family and culinary memoir published in Italy). She lives between Palermo, Regaleali and Veneto. You can find more information at www.annatascalanza.com 

Exotic Everyday Indian Cooking at ADYA Restaurant Boxcar Classes

Comments Off on Exotic Everyday Indian Cooking at ADYA Restaurant Boxcar Classes

Adya Restaurant Chef/owner,  Shachi Mehra, and our cooking class dishes from bottom left clockwise: Tangerine & Radish Salad with Fresh Mint & Fennel; the plated dishes; Roasted Okra with Cherry Tomatoes & Red Onions; naan; Shrimp Curry Cooked in young Coconuts and Asparagus with Steamed Lentil & Avocado.

(Gerry Furth-Sides) Adya Restaurant Owner-Chef Shachi Mehra is known to ” dig deep into the complexities of Curry” with her renowned interactive “CURRY 101 COOKING CLASS” so that students can then recreate the dishes at home.  And, who can resist a class taught on a “Boxcar Patio” at the Anaheim Packing House that includes lunch accompanied with a glass of wine, beer, lassi or chai?  We had the full array of trains going by in the fun outside tables area.  Dedicated Chef Shachi also has her contact information on each page of the recipe handouts so students can contact her – even while they are cooking!

Chef Shachi directed  dishes in our class toward using a variety of spices. She also always used the finest produce from Melissa’s Produce.  Cost per class varies, and each class includes recipes, lunch, and wine, beer or chai.  See the 2019 schedule for classes and events at: www.adyaoc.com.  The list:

TANGERINE & RADISH SALAD WITH FRESH MINT & FENNEL

                 SHRIMP CURRY COOKED IN YOUNG COCONUTS

ROASTED OKRA WITH CHERRY TOMATOES & RED ONIONS

ASPARAGUS WITH STEAMED LENTIL & AVOCADO

Location:  ADYA at the Anaheim Packing House:  440 S. Anaheim Blvd., Anaheim, CA  92805  – in the upper level at #201, across from the main entrance

TANGERINE & RADISH SALAD with FRESH MINT & FENNEL INGREDIENTS:

  • 4 -6 Pixie Tangerines, peeled and sliced in rings
  • 1 Pixie tangerine, zested and juiced
  • 8-10 Easter Egg Radishes, thinly sliced
  • 1 small bulb fennel, shaved and fronds chopped

Chef Shachi’s tip: Use the stems which have more flavor. And the tops are ready for use before the bulbs in case you grow them in your garden

INGREDIENTS:

  • 18-20 small fresh mint leaves (or about 2 Tbsp chopped mint)
  • 1 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 4 Tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp roasted cumin powder
  • ½ red fresno or serrano chili, sliced thin (optional)

METHOD:

In a large bowl, whisk together lime juice, olive oil, chaat masala, roasted cumin powder and tangerine juice and zest. Gently stir in cilantro, mint, fennel fronds and fresh red fresno/serrano, if using.

Fold in sliced radishes and fennel and stir to coat.

Let the radishes and fennel ‘marinate’ for at least 8-10 minutes.

In a large serving platter, arrange tangerine slices in a single layer.

Spoon radishes, fennel and dressing evenly over tangerines.

Serve chilled.

Serves 4.

SHRIMP CURRY COOKED IN YOUNG COCONUTS

A very simple shrimp curry with a unique flavor and presentation from using the young coconuts.

INGREDIENTS:

  • 2 fresh young coconuts
  • ½ pound raw shrimp – peeled and deveined
  • ¼ cup canola oil
  • 1 small yellow onion, peeled and diced
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 1 serrano chili, chopped
  • 1 tsp ground mustard
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ½ cup AP Flour
  • ¼ cup water

METHOD:

Make dough with the flour and water and set aside.  Heat oven to 400F.

Crack open the coconuts at the top.  The chef used a knife and a sawing motion to do this so quickly.  Save the water and the coconut ‘lids’.  Be sure that refrigerate the “water” so that it is not stale.  Scoop out about a ½ cup of the soft coconut meat from each coconut.  Set aside.

In a medium sauté pan, heat oil until shimmering. Add the onion with a pinch of salt. Cook over medium heat until translucent. Add ginger and garlic.  Cook until golden brown and oil is released.  Let the onion mixture cool slightly.

Puree together the soft coconut meat, onion mix, serrano, mustard powder and turmeric adding the reserved coconut water as needed to make a fine paste.

Pour this puree in to a large bowl.  Adjust seasoning if necessary and thin out with coconut water if too thick.

Stir in shrimp to coat.

Now scoop this mixture in to each coconut, leaving about an inch of space at the top.

Place the tops on the coconuts and seal with dough.

Place on a baking sheet and bake for about 40 -45 minutes.  (If you have a convection oven, bake for about 20-25 minutes with the fan on)

Serves 2.

Pam Wynuck highly endorses the coconut curry dish for dinner parties because it is so easy to make and so showy.

ASPARAGUS with STEAMED LENTILS & AVOCADO

INGREDIENTS:

  • ¼ cup oil (olive/canola)
  • 1 lb. asparagus, cut on the bias, about 1” lengths
  • 1 9 oz. package Melissa’s steamed lentils
  • 1 Tbsp. cumin seed
  • 5 cloves garlic, peeled and sliced thin
  • ½ serrano chili, sliced thin (optional)
  • 4-5 medium tomatoes, cut in to large chunks
  • ¼ tsp chili powder
  • ¼ tsp turmeric
  • 1½ tsp salt
  • 1 avocado – peeled, cut in to large chunks
  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. chopped basil
  • 1 tsp lemon zest

METHOD:

In a medium pot, heat oil over medium heat until shimmering.

Stir in cumin, garlic and serrano (if using). Cook over medium heat, stirring frequently, until garlic is golden brown.

Stir in tomatoes, chili powder, turmeric and ½ tsp salt.  Turn heat up to medium high and cook until tomatoes begin to break down.

Mix in asparagus with ¼ cup water.

Continue to stir over medium high heat until asparagus is bright green and tender crisp, approx. 3-4 minutes.

Stir in steamed lentils and add another 1 tsp salt.

Continue to cook until lentils are heated through.

To serve, stir in chopped cilantro, basil and avocado.

Serves 4.

ROASTED OKRA

with CHERRY TOMATOES AND RED ONION

Roasting the okra in a high heat oven is very inportant to reduce the sliminess.  The addition of blistered cherry tomatoes, red onion and lime bring out the brightness of this dish.

INGREDIENTS:

  • 1 lb. okra, sliced lengthwise
  • 2 serrano chilies, sliced lengthwise
  • 1 basket cherry tomatoes, halved
  • 1 small red onion, peeled and thinly sliced
  • ¼ tsp salt
  • ¼ cup canola oil
  • 2 tsp Chaat Masala
  • 1 Tbsp. lime juice
  • ¼ cup chopped cilantro

METHOD:

Preheat oven to 400F.

In a large bowl, mix together okra, chilies, tomatoes, onions, salt and oil.  Mix together gently to combine.  Spread evenly on to a large baking sheet.

Bake for about 20 minutes, or until some charred spots are visible.

Toss warm mixture with Chaat masala, lime juice and cilantro.

Serve warm.

Serves 4.

NOTE: Chaat Masala is a blend of 13 different spices with the flavors of dried mango, cumin and pepper.  It can be purchased in Indian Grocery Stores – also known as ‘Chunky Chaat Masala’.  Chef Shachi was emphatic about never using bottled spices that can be old, and making sure that ones being used are fresh.

The Little Book of Cheese with A Lot to About All the Ethnic Basics

Comments Off on The Little Book of Cheese with A Lot to About All the Ethnic Basics

Debbi Dubbs | Cheese Just when I was wondering  how to store cheese, along comes the book, The Little Book of Cheese!  Debbi Dubbs  turned out to be the perfect answer to my current questions about storing this gem of a food product.  The short guide gives tips not only in purchasing and storing cheese but how to make cheese at home, and use cheese in a variety of ways, how to make cheese at home, basic cheese tasting techniques, how to create seasonal cheese and charcuterie boards, how to cook with cheese.  And, in her words, this goes for soft rind, blooming rind, pressed and aged cheese!  This is the perfect book for the novice cheese lover and makes a practical, pretty party favor or a thoughtful addition to a cheese.   You can find out more about her at: //www.debskitchen.com/

Chef Debbi Dubbs

Chef Debbi Dubbs

Debbi wrote in answer to my question, “Even if your cheese comes already wrapped in plastic wrap, remove it and rewrap the cheese in cheese paper or parchment and store in an unsealed plastic bag.  These paper is available from any cheese shop or online at Amazon. Label and date the cheese on the wrap or on the bag.  Keep the cheese in the fridge, away from other foods if possible.”

My tall, slim mom had such a love of cheese that she asked to sell it in her brother’s supermarket at one time.  Whether I inherited it from her or not, my favorite snack has always been apples, (cheddar) cheese and coffee.  These days I know that cheese adds the perfect touch to just about any salad I make.

Spring greens with Melissa's

Spring greens with Melissa’s Produce radicchio, arena berries, burrata cheese, pistachios

Debbi assembled a cheese board extravaganza to please both the cheese novice and the expert.  She advises to “use a mixture of cow, goat, sheep milk. You want a variety of flavors and an odd number of cheese as it is more pleasing to the eye.”

Debbi Dubbs seasonal fruits

seasonal fruits

Debbi Dubbs assembles a cheese board that includes seasonal fruits, crackers, “something briny” and “something salty” and preserves.

Catering chef, Roberta Deen always added the name of the cheese to identify it.  Guests could then learn about new favorites and know the name.

Catering Chef Roberta Deen always added a cheese name tag so guests could learn the names!

Chicken Parmigiana and salads immediately come to mind when thinking about cooking with cheese.   Debbi’s book, What’s In Your Pantry, was created for her cooking school students and offers many suggestions for what to prepare whether the inspiration comes from building on a base of classic seasonings or  favorite, seasonal ingredients.

Debbi Dubbs

Melissas’s Chef Ida offers Debbi Dubbs’ version of Chicken Parmigiana

Two of the popular dishes included delicious Fondue Palmier and Chocolate-Strawberry Yogurt Parfaits.  These dishes offer a subtle cheese influence that are also unique.

Palmiers

Debbi Dubbs Fondue Palmier

Chocolate-Strawberry

Debbi Dubbs’ Chocolate-Strawberry Yogurt Parfaits

Dubbs began with a restaurant background and went on to owning two catering companies, private chef services, managing an upscale gourmet deli for Spaghetti Restaurant. Debbi has taught cooking classes for Williams Sonoma, Bristol Farms, Sur la Table, Smith and Hawken and Bloomingdale’s and she now teaches for Temecula Olive Oil Co. in Seal Beach. Debbi also provided recipe development for Spaghetti’s Chef Victor, and their new book, From Our Family to Yours.  She also hosts a yearly trip to Cambria and Paso Robles to visit with wine makers, farmers, olive oil farms and more. She teaches organic vegetable gardening and manages her 24 x 24 ft. raised bed garden.

How to Eat Mouth-watering Cake and Reduce Global Food Waste

Comments Off on How to Eat Mouth-watering Cake and Reduce Global Food Waste

Lindsay-Jean Hard with COOKING WITH SCRAPS

(Gerry Furth-Sides, all photos courtesy of Melissa’s Produce) One of my more surprising recent passions,  recycling and reducing food waste recently made the news.  The others are the mission replace all foods with espresso (changed from ice cream until I was 18) and having a pet.   I place this recycling intensity on the fact that it is logical, logical, logical! and that it is something every single human can do individually plus make an impact on the world without any sort of political thinking.  Of course there is also the  possibly my Austro-Hungarian practical ancestry had an impact on us from an early age.  And yes.  I am the “that one” going through the trash bins out front to put the recycled stuff where it belongs every week before trash pick-up.  As I write this I am agonizing over what to do with chard stems, leftovers from baked chard leaves, in my fridge to avoid having them wind up in my compost bin.

So as a Valentine to the world, with the intention of getting people to waste less, here is one cookbook on what to do with foods you might throw away, and a fascinating research results on how purchasing food in bulk can lead to greater waste.

Lindsay-Jean Hard’s Banana Peel Cake with Brown Sugar Frosting

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030.  A recent Melissa’s Produce guest, Lindsay-Jean Hard explained her new book COOKING WITH SCRAPS (Workman Publishing) which provides 80 creative, delicious, and inspired recipes to help home cooks meet this important goal.  

She shared her basics behind transforming food waste into treasure, so readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.  Lindsay-Jean explains, “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts.”

Lindsay-Jean Hard with COOKING WITH SCRAPS cookbook

Organized by ingredient, from apples to zucchini, Lindsay-Jean’s recipes include repurposing unused parts of produce and pantry item from bones and brine to pits and peels.  Samples:

  • Asparagus: Charred Asparagus End Pesto
  • Bananas: Banana Peel Cake with Brown Sugar Frosting
  • (Stale) Bread: Crispy Breadcrumb Fried Eggs
  • Carrots: Carrot Top Pesto Tartlets
  • Cheese: Brothy Beans with Roasted Garlic and Parmesan Rind
  • Pineapple: Pineapple Peel and Core Lemonade with Mint

 

Carrot Top Pesto Tartlets from Lindsay-Jean Hard with COOKING WITH SCRAPS cookbook

Lindsay-Jean Hard earned her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community.  Linday-Jean lives in Ann Arbor, Michigan – a city that I revere, not only because her employer,  Zingerman’s,  is one of my favorite delis in the world or because I went to U of M there, but because Ann Arbor boasts one of the best recycling programs in the world.

New article    Nearly one-third of all food within a household is wasted. Yet, despite ambitious programs in the US, EU and UN to reduce food waste by half by 2030, public efforts to reduce food waste with consumer-facing campaigns have met with limited success. After initial success in the United Kingdom’s initiative to reduce household food waste, it began rising again in 2012.  And similarly, a Netherlands public program initiated in 2009 to household food waste met with no success.

Stephen F. Hamilton from Cal Poly San Luis Obispo and Timothy James Richards from Arizona State University, co-authored a new article in AJAE, “Food Policy and Household Food Waste.”

Hamilton says, “one reason that consumer-facing programs have had limited success in reducing food waste is that food waste depends both on food purchases and food utilization, and reducing household food utilization costs can cause households to buy more food. Much like having a bigger refrigerator makes utilizing food less costly but can lead to larger purchases of food,”  this  pretty much boils down to purchasing larger quantities of food because of cheaper pricing, a la COSTCO and not using it.

The article results also inform on how social policies such as food support programs can impact food waste, and clarify the need for future research to understand whether households targeted by food policies have elastic food demand.”

The article is now available online for a limited time. Information on AAEA and their publications can be found at: Agricultural & Applied Economics Association (AAEA) is the leading professional association for agricultural and applied economists, with 2,500 members in more than 60 countries, and was founded in 1910.

Cuisines

Authors