Chefs' Scrumptious Scraps
There is, perhaps, no more effective way of reducing food waste than to simply not throw it away. Up to 10% of restaurant food wasted is in the the so-called pre-consumer stream, food thrown away before it reaches the table. Food scraps and "leftovers" are no small component of this steam of food waste. To a some extent, food scraps are inevitable. There are, however, at least, two ways to minimized the amount of food scraps that end up in your dumpster. In the first instance, you can make improving knife skills a priority for your kitchen staff training and development program. The other way is the subject of this and future posts to this category; you can re-purpose scraps and leftovers, turning them away from the dumpster and into dumplings, for example.
Chefs' Scrumptious Scraps is our way of acknowledging that complaining about the problem without contributing to a solution is, at best, disingenuous. So every week will feature be offering ideas, from local chefs, for turning potential rubbish in to practical and palate-pleasing recipes.
Our first entry is from Isaiah "Ike" Hartford of Mangia Bene, Inc. On any given day Ike can be found shaping dough at Broadstreet Bakery or in the kitchen at Bravo's giving young line cooks the benefit of his many years in the industry. Fortunately he took a moment out of his busy schedule to share his recipe for Old Fashion Rice Pudding with Fresh Strawberry Brulee, using leftover eggs from the sautee from brunch and leftover rice from the buffet line.
Old Fashion Rice Pudding With Fresh Strawberry Brulee by Chef Isaiah Hartford
12 oz. of egg
1 tbsp. sugar
1 tsp. vanilla extract 1 tsp. almond extract
Salt to taste
1 cup of cooked rice
1/2 lbs. sliced strawberries
In a blender, combine eggs, sugar, vanilla and almond extracts, rice, and salt. Blend until smooth and well incorporated. Transfer to a 9-inch baking pan and bake at 350 degrees for 25-30 minutes or until it sets. Spread the sliced strawberries on top and sprinkle sugar. Torch until caramelized.