Posted by: Sara S. | March 25, 2009

How to cook everything you don’t want to cook

Yesterday, spring cleaning hit my refrigerator. The butternut squash risotto, the feed-a-small-nation tupperware of braised cabbage, the tofu I bought pretending I don’t passionately adore red meat–all eighty-sixed. Finishing food is satisfying; throwing away food is heartbreaking.

Catherine Price, a food writer at Slate, shares my pain. After years of tossing winter veggies received from her community supported agriculture program, Price had an idea: enlist Mark Bittman (of How to Cook Everything fame) to provide ideas on cooking food you don’t much like and often end up trashing.

Daikon radish, Bittman suggests, can be raw, grated, with soy sauce and sesame oil. Cabbage? Sauté it with garlic, brown it, shrivel it, maybe turn it into fried rice. Butternut squash receives a similar treatment, cooked with olive oil and garlic and tossed with pasta. And as for that parsley that’s been rotting in your fridge for weeks–just slap some of that on anything and everything, he says.

But if, like Price, you’re trying to get rid of kiwi–she said her counter is “covered in furry brown balls”–Bittman has zero recommendations. Unfortunately, the kiwi might just have to go the way of the trashcan.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: