Possible cookbook section.

Two months ago I asked the question "What to do with vegetable leavings i.e. chard, fennel, leeks" The answers were inventive, tasty and amazing. How about a section of the cookbook that gives ideas on eating the whole thing - vegetables, chicken, whatever. It would be creative, tasty, good for the environment and cost effective. Just had to share this because I keep referring back to the incredible answers. And there is so much more to learn!

  • Posted by: SKK
  • July 6, 2011
  • 2942 views
  • 7 Comments

7 Comments

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nomnivorous
nomnivorous July 6, 2011

SKK, I like your idea. A "whole hog" kind of section - guidelines for stock/broth (including freezing/saving techniques), even little tricks like citrus salts and sugars for the leftover orange rinds and lemon peels! That would be SUCH a nifty resource to have in a cookbook.

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Helen's All Night Diner

Love the idea!

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ChefJune
ChefJune July 7, 2011

Great idea!

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pierino
pierino July 7, 2011

There actually was a "nose to tail" theme about a year ago. Now if anyone wants my Roman style tripe recipe....

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SKK
SKK July 7, 2011

Thanks, pierino, I think I will pass on the tripe recipe for now. Glad to know about the nose to tail theme.

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spuntino
spuntino July 7, 2011

Hard cheese rinds make great stocks for soups! Especially hard parm!!

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SKK
SKK July 7, 2011

I am right there with you, spuntino!

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