One of the things I love about leaving England to drive back to Italy for a while is what I call Cooking the Fridge. Despite my careful planning, two days before leaving I find myself with a fridge full of things I don’t want to throw away. Follows an enforced cooking session as I empty the fridge and stash things in the freezer for when we return which leaves me feeling frugal and virtuous and stores up treats for later. Win, as they say, win.
This time my fridge yielded the stock from a beef casserole which happily went with a glut of carrots and onions (how many did I imagine I needed?) to make carrot and onion soup. The beef casserole was a proper daube with lardons flamed in Cognac before a long slow cook so the stock is pretty impressive. I’ve added water to make enough liquid for the soup but it still socks you in the mouth with its taste.
I’ve chopped the unending celery, onions and carrots and all the herbs in the garden for a mirepoix ready for osso bucco or lentils in December. And the entire bag of shallots lurking in the salad drawer has made a single jar of caramelised onions for an onion and goats’ cheese tart in December. Just cook the slowly with a dribble of oil and a spoonful of dark brown sugar. Add a dash of salt at the end.
Then there’s some broccoli which has fallen through the net until today. I have whipped it into edibleness by roasting it with nuts and spices and covering in a rich cheese sauce. I find roasting it first really adds to the flavour.
Potatoes and eggs have succumbed to an ad hoc gratin with the remains of the cheese.
Cooking apples have been stewed (in the microwave) against future porridge delights or Winter crumbles.
So why not look in your fridge now if you have a slow day and cook the lot. Let me know what unusual things you make!
Here is the happy outcome of the day.
The Mrs Tiggywinkle feel of putting things in jars is unbeatable. And that reminds me of the fermentation I promised a while ago. Sandor Katz is the god of fermentation and once I had heard him on the radio and seen him on youtube I just had to have a go. As you can see I have experimented with pickling French beans, tomatoes and cabbage and it had already begun to bubble before I left. I’m new to this so I don’t know what state they will be in in four weeks time but I shall report back.
If you would like to learn about fermentation you could do a lot worse than listen here and look here for instruction. Great news : fermented foods are now fashionable as health foods because they replenish the healthy bacteria in your gut, keeping your weight down and your digestion working well.