Don't Throw That Out! Chef David Burke's Dishes To Make From Scraps
Along with the amazing dishes, rave restaurant reviews, and some modest fame, a chef's success is often measured by his bottom line. Saving money, especially in the restaurant business, is a challenging but rewarding task, and we're often forced to think on our feet for ways to save a dime here and there. Despite the trialing task, I've always been able to come up with a way to use some scraps, and the results have been more than satisfying. Here are some recipes that call for scraps I'm sure you don't think twice about when cleaning up in the kitchen, but will prove to you that there's a lot more to scraps than the bottom of the trash bin.
"Making mashed potatoes? Don't throw away your russet peels. This gratin recipe is a great dish to make with the scraps and can be made ahead of time and frozen so that it's ready the next time you're in need of a potato dish. It's great with a side of salad or even tastes great served as the base of a fried egg or an eggs Benedict recipe."
— David Burke
"Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component."
— David Burke
"Mushroom stems are the first thing to go into the trash when prepping mushrooms, but they actually yield a lot of that deep earthy flavor that people love from mushrooms. This mushroom chip recipe makes use of the entire mushroom, and is a healthy alternative to a serving of potato chips and dip. "
— David Burke
David Burke is a world-renowned chef and restaurateur. To learn more about him, his website and his Facebook page, and follow him on Twitter @ChefDavidBurke