I’m talking food scraps with Rodale’s

Thank you, Rodalesorganiclife.com for your feature on how to use food scraps in the kitchen. I’ve got a tip at #4. You can read the full article at this link or below.

8 Homesteader Recipes That Make The Most Of Food Scraps

Incredible edibles you’ve been throwing out or adding to the compost pile might just belong on the dinner table.

AUGUST 17, 2015

PHOTOGRAPH BY PAULO SIMAO/EYEEM/GETTY

We strive for a diet packed with fresh organic fruits and vegetables, but there’s just one problem—what to do with all the leaves, stems, and leftover bits to avoid unnecessary waste and an overflowing compost bin? We’re taking a cue from efficient homesteaders and nose-to-tail cooking about how to reuse the castoffs.

Onion Skins

PHOTOGRAPH BY STEFANIE GREWEL/GETTY

They’re great for veggie stock, but they’re a surprise ingredient for a pungent tea and are rich in antioxidants such as quercetin. Simply steep the skins of an onion in boiling water or a tea baller for a few minutes, bearing in mind that the longer they sit, the more assertive the tea will become.

Cantaloupe Seeds

PHOTOGRAPH BY OTMAR WINTERLEITNER/GETTYSave your cantaloupe seeds and that goopy stuff around them called “the mesh,” and throw them in a smoothie for an extra dose of fiber and protein.

Pickle Juice

PHOTOGRAPH BY CAMPVIOLA/GETTY

There’s no need to throw away a jar of pickle juice once you’ve eaten all the cukes. Just do as Molly Siegler, culinary content editor for Whole Foods Markets does, and store blanched veggies or hard-boiled eggs in the pickling liquid.

  • Fennel Fronds

    PHOTOGRAPH BY BRIAN YARVIN/GETTY

    Fennel is so flowery and showy, but we typically only use the bulb part. Add the fronds to a flower arrangement, or steep them in hot water for a mild anise-flavored tea. Chef Bruce Kalman of Union in Pasadena turns fennel fronds into sorbet. Start by juicing the fronds—you’ll want 2 cups of liquid. Then mix the juice with 2 cups of simple syrup and 2 tablespoons of lemon juice. Pour the mixture into an ice cream machine, or turn it into a granita by freezing in a shallow container (stirring with a fork every hour, fluffing once it starts to freeze). Kalman finishes it off with a pinch of flaky sea salt and 1/4 teaspoon of extra virgin olive oil.

  • Herb Stems

    PHOTOGRAPH BY TWO RED BOWLS/GETTY

    Cookbook author Dina Cheney likes to grind up the stems of dehydrated herbs (such as cilantro, basil, or mint) in a coffee grinder. She then adds them to salt or sugar in a ratio of 1-to-4 (herbs to salt or sugar) to create a finishing seasoning, which can be sprinkled on both sweet and savory dishes.

    Watermelon Rinds

    PHOTOGRAPH BY DEBBI SMIRNOFF/GETTY

    Pickle them. Slice off all the pink fruit and pickle the green rinds using your favorite recipe or try this one for starters.

    Cherry Pits

    PHOTOGRAPH BY KRISTEN HESS/GETTY

    Cherry pits can add a new, nutty dimension to ice cream. Pastry chef Diana Valenzuela of Elan in New York City smashes the pits with a meat mallet, picks through the pits for the kernels, and then toasts them in the oven at 300 degrees for about 10 minutes. She then pulverizes 2 tablespoons of cherry pits with 1 cup of organic cane sugar to a fine dust and sprinkles over ice cream.

    Fruit Scraps

    PHOTOGRAPH BY WESTEND61/GETTY

    If you can or jam, you likely produce a great deal of discarded skins. Instead, you can ferment peach, plum, apple, or apricot skins (fermenting is a long process; try this recipe) and use the resulting vinegar as a tonic with seltzer (like an old-fashioned shrub), as a marinade, or in a salad dressing.

 

Learn how to make Trofie pasta with me and Tasting Table

I had so much fun shooting this gorgeous video with Tasting Table. Thank you to the production team there for having me. Please enjoy the recipe for my trofie pasta at the Tasting Table link here.

Click the pic below for the full video.
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Trofie Winner

Master hand-rolled pasta with chef Bruce Kalman’s trofie with carrot-top pesto
9/13/15

By Karen Palmer – Executive Editor

Video & Photo: Dave Katz/Tasting Table

Screen Shot 2015-09-15 at 1.27.55 PM

“I’ve been cooking for a long time, and it always comes back to pasta,” Bruce Kalman tells us as he kneads, rolls and shapes trofie pasta (see the recipe).

The chef is a Jersey boy (his first job was at a Paramus pizzeria, no less), but life has taken him to Southern California, where he runs the Italian-flecked Union in Pasadena. This fall, he plans to open Knead & Co. Pasta Bar + Market in Downtown L.A.’s ever-growing Grand Central Market.

“I’m specifically into Northern Italian cuisine, because it’s soulful and delicious and handcrafted,” Kalman says. “I like working with my hands—I feel there’s a much deeper connection from you to the food and to the guest. It makes the experience very intimate.”
Trofie pasta is, not surprisingly, from Northern Italy, and more specifically from the Ligurian city of Genoa, where it’s traditionally served with pesto. In his updated version of the dish, Kalman makes the pasta with nutty spelt flour, then ingeniously pairs it with sweet roasted carrots and a garlicky carrot-top pesto.

“Spelt flour is lower in gluten and protein. It gives the pasta a softer, sexier bite,” Kalman explains. “As a chef, one of my big beliefs is to use everything. We slow-roast the carrots, then blanch and chop the tops to make the pesto. You want it to be all about the carrots and the pasta. Everything else should be supporting ingredients.”

Making the trofie is easier than you think—the only equipment you’ll need is a rolling pin. After the dough is mixed, kneaded and rolled thin, it’s simply sliced into small strips that you roll between your hands, as if you’re trying to warm them up (watch the video to see the technique). The resulting little squiggles hang on to the carrot-top pesto to give garlicky flavor in every bite.

At Knead & Co., Kalman will be serving old-school favorites like baked ziti and manicotti, as well as house-made cheeses, from-scratch butter and his famous giardiniere pickles. But he’ll also be creating newfangled dishes, like the trofie, starring pastas made with fresh-milled flour.

“When you’re composing a pasta dish, it’s important that the pasta be the star,” he says. “Even if you just eat the noodle itself, it should be fantastic.”

Of the trofie, he says, “It’s like a garden party in your mouth.”

And it’s one party we’d be happy to attend.

Recipe for Food Waste “Garbagiere”

I’ll be handing out tastes and recipe cards for my “Garbagiere” (which you can also find below) @ the Hollywood Farmers’ Market on Sunday, July 26 from 9:30am – 12:00pm. The event is free and open to the public. Come hang out with me in hip downtown Hollywood and learn how to turn your food waste into pickles!
 
1600 Ivar Ave, Los Angeles, California 90028
(More details at this event page link)
 
Please enjoy the card that they will be giving out below.
 

Food Waste “Garbagiere”

 
YIELD: 2 qt
 
SHELF-LIFE: 6 months

 
INGREDIENTS:
For the pickled serranos:
½ lb Serrano chiles, stems removed
2 qt distilled white vinegar
3 ¾ oz granulated sugar
1 ¾ oz Hepps ocean salt
 
PROCEDURE:
In a nonreactive pot, combine the vinegar, sugar and salt and heat to dissolve the sugar and salt completely, bring to a boil
add the serranos and cook until all the chiles are pale green; remove from the heat and transfer to a plastic cambro
Allow to cool completely at room temperature, then refrigerate; allow to brine until soft; strain the brine from the chiles
 
INGREDIENTS:
all pickled serranos, cut in ¾” lengths, and all of the brine
10 oz red bell peppers, stems and seeds removed, 1” dice
½ lb cauliflower leaves, cut in small pieces
1 lb cauliflower core, thin slices
½ lb swiss chard stems, sliced ¼” thick
¾ lb celery tops and leaves, sliced thin
½ lb fennel tops, slice thin, across the grain
3 Tbls garlic, chopped fine
1 Tbls yellow mustard seed
1 Tbls dried oregano
1 ½ C olive oil blend 90/10
 
PROCEDURE:
Fill containers with product and heat the brine to a temperature between 190F and 200F
Fill with hot brine, secure the lids and cool at room temperature overnight
 

I’m the June Fare Trade Basket

The Fare Trade is featuring me for their June basket! I’ve hand picked some of my favorite items for you and there are tutorial videos to help you use everything like a professional chef.
 
Follow this link to purchase your very own basket.
 
Follow this link to see tutorials.
 
Follow this link to see recipes.
 

June’s Featured Products

(all content from Thefaretrade.com)
 
Crostini-_-Bianco-Napoli-San-Marzano-Tomatos-_-Burrata
 
Bianco DiNapoli | San Marzano Tomatoes
Crafted By: Chris Bianco + Rob DiNapoli
 
Los Gatos, CA
 
Developed by James Beard Foundation Award-winning chef, Chris Bianco of Pizzeria Bianco in Phoenix, Arizona as an answer to his growing need for the perfect tomato – Bianco DiNapoli illustrates his philosophy of supporting Farmers and Artisans to showcase how the best ingredients are the ones prepared simply with care. Partnering with Rob DiNapoli has allowed Bianco to accomplish just that.
 
The tomatoes are perfectly suited for all traditional uses such as Marinara sauce, Bolognese or a top a pizza inspired by Chef Bianco and used to create inventive dishes such as Shakshuka with braised seasonal greens, Bison Chili, or homemade Pesto Gnocchi.
 
Bruce-Kalman-Porchetta-Rub
 
BK Spice Rubs | Porchetta Rub
Crafted By: Bruce Kalman
 
Pasadena, CA
 
Made with 100% all-natural ingredients including HEPP’s Portuguese Sea Salt, Fennel Seed, Garlic, Rosemary, Calabrian Chile Flake, Black Pepper, Fennel Pollen, and Lemon Zest, the flavor profile was inspired by a trip our Chef Collaborator took to Italy years ago.
 
After having the pleasure of tasting a simply made Porchetta with local ingredients, Bruce has been hard at work developing a rub reminiscent of that trip enhanced by his philosophy as a chef. While the blend will complement any cut of meat its Tuscan properties also allow it to meld well in a variety of dishes and preparations. We love using it to add depth to stews and soups, paired with yogurt for crudités of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
 
Grist-and-Toll-Polenta
 
Grist & Toll Polenta
Crafted By: Nan Kohler + Marti Noxon
 
Pasadena, CA
 
Made with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it’s texture, flavor, and ability to meld well with other ingredients both sweet and savory.
 
Utilizing the technique shared by Chef Bruce Kalman we find the starch a great complement to mushrooms, rabbit ragu, or even a fried egg. Chill the polenta and re-fry with sage and other aromatics and top with fresh ricotta; grill and top with bruschetta; or make a cake with seasonal berries and fresh fruit.
 
Fontina+Grilled+Cheese+-+Strawberry+Jam
 
Seascape Strawberry + Rose Geranium Jam
Crafted By: Jessica Koslow
 
Los Angeles, CA
 
McGrath Family Farms, which has been growing the land in Oxnard since 1868, produces the beautiful organic Seascape Strawberries found in this sweet, acidic jam. Firm in texture and compact in size these berries are the ideal variety for preserving. Paired with Rose Geranium produces an elegance to the jam and floral notes that are ideal for early summer. While the jam is ideal for a crunchy piece of Brioche it also is a great addition to pastries, with porridge, or folded into crepes.
 
Dakota-Pop-Curried-Pig-Popcorn
 
Dakota’s Pop Parlor | Curried Pig Popcorn
Crafted By: Dakota Weiss
 
Los Angeles, CA
 
Dakota’s Pop Parlor started out a hobby fueled by a passion to see what flavors could successfully pair with popcorn. Luckily for us – the answer was many! Even better, popcorn is considered an antioxidant and low in calories.
 
This organically grown popcorn is infused with Madras Curry Toffee, Smoked Pistachios, and Hobb’s Bacon resulting in a bracingly savory and earthy mixture that lends itself well to pie crusts, atop desserts, mixed in salads, and of course, for snacking.

Recipe for Chimmichurri

I bring you another recipe from my personal archives. Chimmichurri is a great addition to your meat or poultry for this summer’s grilling. Have fun with some new flavors this season!
 
INGREDIENTS:
1 C chopped Italian parsley
½ C fresh oregano, chopped
¼ C fresh mint, chopped
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 each lemon, juice
3 Tbsp champagne vinegar
½ C extra virgin olive oil
to taste kosher salt and freshly ground black pepper
 
PROCEDURE:
• In a mixing bowl, combine all ingredients and stir together
• Taste and adjust seasoning
• Label and date, hold at room temperature for service

Recipe: Honey and Rosemary Roasted Carrots

I’ve got the perfect spring side for your next BBQ. Please enjoy my recipe for Honey & Rosemary Roasted Carrots.
 
Honey and Rosemary Roasted Carrots
 
INGREDIENTS:
5 lb heirloom baby carrots, trimmed and clean
1 C fresh rosemary leaves, whole
3 Tbls honey
½ C extra virgin olive oil
to taste salt and freshly ground black pepper
 
PROCEDURE:
• Preset the convection oven to 300 °F, high fan
• In a mixing bowl, combine all ingredients and mix well
• Transfer to a metal sheet pan, in a single layer and place in the oven
• Cook for about 35-40 minutes, or until the carrots are soft through

SQUID INK PASTA DOUGH

This pasta dough creates such a wonderfully addictive bite. Our squid ink garganelli with lobster, fennel and truffle butter has become our most popular pasta dish.

3 C 00 Flour or AP flour
1 tsp sea salt
1 Tbls squid ink or cuttlefish ink
water to moisten

  1. in an electric mixer fitted with the dough hook, combine the flour and salt and mix to combine, about 1 minute
  2. add the squid ink and mix on medium speed for about 5-6 minutes to give time to hydrate the flour
  3. add water as needed, only 1 Tbls at a time, until the dough forms into a ball
  4. remove from the mixer and knead for 10 minutes, until very smooth
  5. immediately wrap tightly with plastic wrap or place in a Ziploc bag and allow to rest in the refrigerator for a minimum of 8 hours or up to 24 hours

CULTURED BUTTER

This simple process yields a creamy and tangy butter to spread on pastries, bread or to use to make a tangy butter sauce for pasta.

4 C crème fraiche

  1. in an electric mixer fitted with the whisk attachment, transfer the crème fraiche to the bowl
  2. wrap the machine tightly with plastic wrap, as the milk will make a huge mess in the end
  3. turn the machine on high and whip until the cream breaks.  The butter will clump up on the whisk and the milk will separate.  You’ll know its ready when you see milk flying everywhere!
  4. Remove all of the butter from the bowl and the whisk and place in a stainless steel mixing bowl
  5. Using your hands (wash them first!), begin to knead the butter, as if it were bread dough, to remove all of the milk; add cold water  to rinse and continue kneading and rinsing until the extracted liquid is clear, then continue to knead until no more liquid comes out
  6. Transfer the finished butter to a container, or roll up into a log and refrigerate
  7. If not planning to use the butter within 2 weeks, then freeze it

CRÈME FRAICHE

Translates to English as fresh cream, it is soured with a bacterial culture, in this case, by combining heavy whipping cream and buttermilk. Use as a garnish for butternut squash soup or top fresh berries for a simple, fresh dessert.

1 C buttermilk

3 C heavy whipping cream

  1. in a plastic container, mix the buttermilk and cream
  2. cover tightly with a lid and allow to sour at room temperature for about 48 hours, depending on the room temperature
  3. the crème fraiche is ready when it has thickened and tastes sour
  4. place in the refrigerator, should hold up to 3 weeks in the refrigerator