IKEA’s recent collaboration with 10 super chefs led to the creation of a new kind of scrapbook, one that contains recipes made from food scraps.
Using the least loved parts of the produce or cheese, the SCRAPSBOOK select 50 recipes for kitchen scraps that would otherwise go to waste.
As much as Americans try to incorporate kale and broccoli into their diets, what about greenish-white stalks? What about the leaves that grow from our favorite carrots, turnips, and radishes? What about banana peels and apple kernels, which no one thinks to use for nutrition? Can you really make great recipes with them?
To respond, let’s hear what Winnipeg’s chef Christa Bruneau-Guenther Feast Cafe Bistro he had to say on behalf of his recipe for “banana peel bacon” served with wild rice flapjacks.
“Who knew you could eat a banana peel? Although it is thinner than bacon, it has a balance of sweet, smoky, salty and spicy, plus, with a hint of banana, it is so delicious! “
Banana pulp can also be used in pancakes or frozen for use in smoothies or baking. Try the Banana Peel Chutney, on page 30, which Jason Sheardown serves with shrimp.
Adrian Forte from Ontario and David Gunawan from British Columbia turn radish leaves and kale stalks into risotto and pesto, while Bruneau-Guenther contributes again to a baked pumpkin and potato skin dish with maple syrup and cheese to help people get as many as possible. fiber and nutrients from your starches of choice.
“Scrapcooking is about finding the beautiful possibilities in that banana peel, the radish top, or even the chicken bones you’re about to throw away, and making the most of everything you have at your disposal,” the authors of the book explain. in the prologue. “It’s little things like this that can add up to make a big difference.”
The epitome of this concept may be Adrian Forte, a celebrity chef who runs the Toronto-based Chef du Jour catering service, and his “Clean the Crispy Soup” recipe, the latest in tasty recycling.
“I often save food scraps during the week, everything from chicken parts to vegetable trimmings. Usually these discarded leftovers end up in my weekly soup broth, ”he writes as an introduction.
The 111-page SCRAPSBOOK, downloadable in PDF here, It also contains instructions for all sorts of different ways to reuse food scraps, beyond just composting it, though it also has instructions for starting a compost pile!
- How to re-grow produce from chopped tips
- Using ground eggshells as a lime cleaner
- How to make leftover cucumber as an insect repellent
- Tips on how to store different products that you wouldn’t expect
- How to clean your best pans with food scraps instead of steel wool
It can be a great feeling to know that each flavor inherent in a food became a talent to make your life more nutritious and closer to Mother Earth.
Recycle this valuable scrapbook with your friends!