In terms of savoury no-cook sauces, it's hard to beat pesto. You can spread it on bread, toss it with grilled vegetables, drizzle it on fish, or use it as a pasta sauce. Though it's usually made with fresh basil, it can actually be made with almost any green thing, including kitchen scraps.
Tagged With kitchen scraps
Whether you're frugal, environmentally conscious, or just love an efficiency challenge, there are a lot of reasons to save your food scraps. Well, mostly to make stock out of. And to compost the rest. But some of your scraps are good for more than just boiling for soup -- they can also be the starting place for a clever air freshener.
Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.
I've been peeling tomatoes with simple blanching for years, but I've never once given a thought to the skins that slide off. Cuisine Queen Gabrielle Hamilton transforms hers into a fancy tomato powder, but Food 52 has tweaked her method to make a tomato-flavoured salt that is fresh, fragrant and easy on the eyes.
Similar to how you can use leftover corn cobs to make corn cream, you can also use them to make a flavorful, savoury stock that can be used in tons of soups, stews, or anything else that calls for stock. You'll get every last tasty bit from your cobs before tossing them out.