Eating Down the Cupboard
After paying for a wedding and two weeks of honeymooning at the Cape, my wallet’s a bit skinny. It’s one of those times I can’t fulfill my cooking fantasies by running out to the market and getting each and every ingredient in the new recipe I’m dying to try (Grilled Pomegranate Chicken over Warm Israeli Cous Cous Salad with Currants and Pecans!!). Sometimes I’ve just got to plumb the depths of my creativity and gasp! use up what’s in my cupboards. And you know what? I end up combining things I wouldn’t ordinarily, like grapefruit juice and mustard in a tangy spicy vinaigrette, or a bit of leftover sopressata and shelled endamame simmered in a savory minestrone.
I have a friend who’s not a professional chef but she’s been inspired by my “eating down the cupboard” approach because though her wallet is plenty plump, it compliments her practical nature. We have somewhat of a competition going to see who can come up with the most delicious dish with the oddest or fewest ingredients. My latest ensemble was a dessert made from a frozen broken pie crust layered on top of some sliced apples tossed with some local Vermont blueberry jam (that I found too intense to enjoy on toast). The result was a perfectly sweet and delightfully purple apple cobbler.
She topped my weird dessert with a creamy pasta and cheddar soup she made from melting leftover homemade macaroni and cheese into a paprika and garlic enhanced be ©chamel. A sprinkling of chopped parsley set-off the reddish gold shine of the soup and the grilled sourdough she paired it with was perfect.
The photo above is a kidney bean chili I made with leftover sauteed garlic mustard greens and a tomato salad tossed with balsamic-oregano vinaigrette. I simmered it all for several hours and served it over some wedges of polenta.
I won’t lie. I love making recipes with exotic, hand-picked ingredients. But if my budget disagrees, I can get a real kick out of seeing how happy I can make my mouth by using up what I have at hand.
Browse Culinary Arts Schools & Colleges
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.