It’s Time To Fix Home Kitchen Food Waste

As much as we love Thanksgiving, there’s a problem there, one that we’ve tried to address as an enduring theme here – managing and avoiding food waste. Huge amounts of it, and frankly, it’s not just the holidays. It’s every day, in our home kitchens. Massive waste. It’s time to address that.

Consider this shocker, courtesy of the Natural Resources Defense Council, “Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone.” That’s one weekend, gang. They go on to state that, “The average household of four is wasting about $1,800 annually on food that they buy and then never wind up eating.” And there’s more – “A recent survey in three U.S. cities found that the average American tosses out 2.5 pounds of perfectly edible food each week. At the top of the list: produce and leftovers.” And the coup de grace, “Households are actually the biggest contributor to the amount of food going to waste across the country — more than grocery stores or restaurants or any other sector.” All that food is the primary thing sent to dumps and landfills in this county, and that leads directly to the production of a hell of a lot of methane as all that stuff decomposes. Methane is a serious greenhouse gas – Not good in a world that’s rapidly heating up.

Now if you doubt those household waste figures, let me share something with you – As the General Manager of a cafe that does well north of 4 million bucks in sales annually, I have a few real concerns to deal with – I need to keep my folks happy, my guests safe and happy, and make money for my company. That’s it, in a nutshell. Do those things, and everything else will fall in place. Now, we certainly have waste, but let me put it into perspective for you – Our waste, our total waste, from a full time bakery and a kitchen putting out those kind of numbers, is around 3%. That’s roughly 1.5% from both sides, café and bakery. Now, compare that to the figures from the NRDC above and tell me – Do y’all think you’re anywhere near that efficient? The answer is a resounding NO – Not even close. That’s what we need to fix, because friends and neighbors? Your concerns are not any different than mine are, truth be told – You have to keep your crew happy, safe, and fed, and you cannot afford to waste the kind of money those figures up there reflect – None of us can.

There’s your post holiday bummer for you. So, as I always like to ask when somebody brings me gratuitous doom and gloom – What are we gonna do about it? Well, again, what we’re going to do is go back to talking about planning, and about thorough use of the food we buy. Why? Because we must, without fail.

That concept I mentioned, thorough use of what we buy, starts with shopping. So let me ask – When you shop, you make a list, right? If not, (and I know there are some of you who just wing it, so stop fibbing), you’ve got to start planning, carefully, if you’re going to avoid the kind of food waste we’re guilty of here. That means going through your pantry, cupboards, freezer, and fridge, and seeing what you’ve got and what you might need.

The idea here is to change a critical aspect of the way most of us shop – Instead of thinking about what might be fun or nice to buy, we need to look at what’s already in your kitchen with a couple of perspectives – First, what do I already got that’d be great to cook with, and secondly, what do I got that needs to be dealt with right now – before it turns to waste?

When you do that, you find the things that are maybe on the verge of going bad, and you use them, convert them, make them into something you’ll cook with, rather than let them go to waste. Got tomatoes about to become long in the tooth? Put them in an airtight container and freeze them. You can make sauce, soup, or stew later, when you’re ready. In fact, any and every vegetable or fruit you’ve got that is ‘getting there’ should be treated this way – You don’t really think folks buy bananas intending to make banana bread, do you?

Case in point – M and I invented a Chicago Dog Pizza the other night, because, one – we wanted pizza, and two – We didn’t have any of the proteins we’d normally put on pizza, (No ham, pepperoni, mozzarella, etc) – What we did have was two very good locally made hot dogs that needed to get eaten, some sport peppers, and a couple tomatoes that needed to get used as well. I made some dough, and a sauce tinged with a little zing of yellow mustard and celery salt. We used cheddar cheese, and a little sweet onion, and it was actually fantastic – I’d go back to a place that makes that and order it again.

When I say ‘go through your freezer and fridge,’ I mean it! Touch everything there – EVERYTHING! We do this daily in restaurant work, and you should do it at least weekly at home – That’s the number one way to find stuff that needs to get used and get it in play before its too far gone, (And conversely, not doing so is the number one reason we waste so much food). I’ve seen a lot of fridges and freezers in my day, and many are downright terrifying. Don’t let yours get there – Police it regularly, and practice FIFO at home, (First In, First Out), combined with dating things in there, and you’ll be well on your way to running a tighter ship.

When you do make that list, think in much broader terms than one meal at a time. A chicken, one nice, fat fresh chicken, can easily make three meals – Roasted chicken, chicken tacos, chicken noodle soup. Turns that $15 bird into a much more efficient protein, doesn’t it? We talked pretty extensively about this in a couple of posts, one on Meal Planning, and one on Planning for Leftovers – Check those out.

And then, when you’re ready to go to the store, do yourselves a favor – Abide by the old adage, ‘Don’t shop hungry.’ Seriously – It’s why we shop on Sundays, our mutual day off, and go out to eat beforehand. Hungry shopping leads to binge shopping, and that’s bad for the wallet and the waste log. Stick to your list, and you’re good to go.

That’s not to say that you can’t or shouldn’t snag something that looks great when you’re there – Just be judicious in that vein. The reason we waste so much produce is because its pretty, and stores do a great job of presenting it. That’s fine, and it’s stuff you should eat, but if you go getting all crazy in that department, thinking you’re going to use all this stuff before it spoils, nine times out of ten, you’re dead wrong – Pick a thing or two at most, and make sure you use it. If it floats your boat, add it to your list downstream. If it doesn’t, then move on.

A lot, and I mean a lot of folks snag stuff because they’ve heard of it, seen it on Iron Chef, or something along that line – The question is, do you know what Jicama tastes like? (It’s great, by the way – Sorry…) This being the 21st century, whip out the ol’ smart phone and do a quick research on what it is that’s got your attention. You may or may not like turnips, Chinese long beans, or star fruit, and a quick check can give you enough of a clue to make a more informed decision than, ‘it’s so pretty.’

Finally, when you get your booty home, think about waste when you start to cook. What we throw away day in and day out isn’t always waste – A lot of it is food we didn’t use. Those NRDC quotes came from a piece NPR did with Massimo Bottura, a Michelin starred Chef who shows us how to think differently about what we throw away. He even got some friends together, like Mario Batali, Alain Ducasse, and Ferran Adrià, to name just a few, and wrote a cookbook aimed at reducing household food waste. It’s a spiral-bound gem titled, Bread is Gold, and you want it in your culinary library. Check out the NPR piece here.

To get you started, here’s the best potato stock you’ll ever make. It’s a great thing to make, divide into portions, and whip out to make amazing sauce, soup, or stews with.

Potato Peel Stock

5 Cups Water
Peels only from 6-8 Potatoes
1 medium Sweet Onion
2 Carrots
1 stalk Celery
1 Bay Leaf
1 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Pepper

Rinse and rough chop onion, carrots, and celery.

Throw everything into a stock pot over high heat until it begins to boil.

Reduce heat to maintain a simmer, and cook for 2 hours.

Remove from heat, run the stock through a colander and discard the veggies

Allow to cool to room temperature, then portion and freeze, or use right away.

Where the last of your turkey needs to be
Where the last of your turkey needs to be

And finally, for the record, Kevin Rosinbum, a talented photographer and cook I know wrote this yesterday afternoon, above a picture of a glorious pot of homemade soup. “If you toss out your holiday carcass, you’ve already lost.” Truer words were never written.

We had that turkey dinner of course, followed by two rounds of stunningly delicious sandwiches, (I think I like them best of all). After that, what was left of the meat got pared off the carcass, and that got thrown into the oven to roast, and then into the slow cooker – Just the carcass and the aromatics it had cooked in – covered with water and left to do its thing for 8 hours. The result, strained once, is the most unctuous, fragrant, amazing stock you could ever hope for. With carrots, celery, garlic, leftover potatoes, and the rest of the meat, it’s now a pot of our own glorious soup, simmering away as I type.

Spare Ribs with a Citrus Fennel Glaze

We did up some ribs for dinner the other night, in honor of our middle son and his partner coming over for dinner. As we are want to do, we posted some pics all over social media, and as such, have had a bunch of requests for the recipe, so here goes – Spare Ribs with a Citrus Fennel Glaze.

Citrus Fennel Glazed Spare Ribs
Citrus Fennel Glazed Spare Ribs

The sauce is the star here, and for good reason. It’s a grade A example of the organic way M and I arrive at a dish, based largely on what we’ve got on hand, and often initiated by a single thing – In this case, a left over blood orange that had given up it’s zest for an earlier meal with our youngest kid.

Initially, we were leaning toward a Chinese style rub, but James is allergic to sesame, so we went off on a tangent. M found that blood orange and wondered aloud if we couldn’t do something with that. A short brainstorming session yielded what you see herein. This sauce could be used on a lot of things, from chicken or beef, to Brussels sprouts or carrots.

While this might seem like alchemy, I assure you, it’s not. Often, when we’re brainstorming things, I’ll whip out our copy of The Flavor Bible, a book that you aughta have in your kitchen, if you don’t already. You’ll find a wealth of parings and affinities therein that truly can and will spark your imagination and creativity.

And I can’t stress enough to be bold in endeavors like this – If you like stuff, and you think that stuff might go well together, then try it. If you’re at all nervous about committing to a full blown recipe, then cut off a little piece of this and a little piece of that,  pop them your mouth, and see what you think. If it’s good, go with it. If it’s not, search elsewhere.  That, in a nutshell, is how you build your own ideas into culinary reality.

We used a rack of spare ribs, but you can do any cut of rib you like, (Baby Back, St. Louis, Rib Tips, County Style, or beef ribs.)

Preheat oven to 250° F and set a rack in the middle slot.

Season ribs with sea salt and fresh ground pepper, (we use our go to seasoning salt for pretty much everything).

Wrap the ribs tightly in aluminum foil, fat side up and dull side of the foil facing out.

Set the package on a baking sheet, or the bottom of a broiler pan, and cook low and slow for about 2 hours, until the rib meat is very tender.

Citrus Fennel glaze is great for a bunch of dishes
Citrus Fennel glaze is great for a bunch of dishes

Citrus-Fennel Glaze

Juice from one fat and happy blood orange.
1/4 Cup Orange Marmalade
1/3 Cup chopped fresh Fennel bulb
2 small cloves Garlic
1/4 to 1/2 teaspoon Tabasco chile flake, (Use any chile variety you like here)
1 Tablespoon butter
1 Teaspoon Arrowroot.

Remove ribs from oven, set a rack on a high slot, and increase temperature to 375° F.

In a sauté pan over medium heat, melt butter, then add fennel and sauté for a couple minutes until it has notably softened.

Add garlic and sauté another minute until raw garlic smell dissipates.

Reduce heat to medium low.

Add orange juice, marmalade, and chile flake, stir well to incorporate.

Cook, stirring constantly, for 2-3 minutes, until the sauce is quite liquid, (that’d be the marmalade relaxing a bit.)

Add half the arrow root and stir to incorporate. Allow the sauce to cook for another minute or so. Sauce will thicken slightly – Add the rest of the arrow root if you want things a bit thicker.

Unwrap the ribs, and flip them meat side up onto the pan. Baste or pour sauce liberally onto the ribs in an even layer.

Uncover your ribs and flip them meaty side up for glazing
Uncover your ribs and flip them meaty side up for glazing

Return the ribs to the oven on the high rack, and cook for about 10 minutes, until the sauce is bubbling and starting to caramelize.

Beautiful salad!
Beautiful salad!

We served ours with an gratin potatoes, a lovely green salad, and fresh, crusty bread. They were falling off the bone tender, and the sauce was a perfect foil to the richness of the meat.

That ain’t how we play…

I tweak and republish this post annually; I think you’ll see why when you read it.

See, I’m not out to be tragically hip, in fact quite the contrary. Or maybe Matthew Selman said it best; “I wish there was another word than foodie; how about ‘super food asshole’, or ‘pretentious food jerk’?” I just don’t wanna go there.

Granted, there are a lot of great food blogs out there, but right now, many are judged ‘Great’ because somebody took a really, really nice pic of some food, or is on the fast track to be the next Food Channel Super Food Asshole. Frankly, when the ‘best’ food blog sites reject people because they don’t meet criterion such as that, I’m more than not interested, I’m actively turned off.

I write about food from some pretty simple perspectives. I’m interested in sharing recipes, methods, processes and such. I’m interested in sourcing, using wisely, and preserving food that is good for you, in a world where much of what we are offered to eat is not very good. I’m interested in the science behind cooking, because I’ve never liked simply being told to ‘do it this way.’ I trust that if you’re reading this, you’re interested in these things as well. To be honest, if no one read this blog, I’d write it anyway, because I do it for me first and foremost; I gotta share what I love. That’s just how I’m wired.

So, when I look at ‘real’ food blogs, I see the stuff that, fairly often, folks ask me about here, or more to the point, ask me why I don’t do these things. There are three oft repeated comments, and they are,
Why don’t you list nutritionals and calories,
Why don’t you post prep and cooking times, and
Why do you post exotic ingredients that I’m not likely to have?

So, in a nutshell, here’s why;

Frankly, listing nutritionals means, more than anything, that I am determining what kind of portion size you and yours eat, and frankly, I don’t have any idea about that. If I list a casserole recipe and you make it, how much do you eat? How about your partner? Do you have seconds, are there leftovers, and on and on. This ain’t a restaurant, and I’d bet your house isn’t either; neither of us needs everyone to eat the same portion. For the record, I predominantly do recipes for two, with planned leftovers, the idea being general efficiency, and the fact that anything good will be great the next day. Other than that, you’re kinda on your own. I mean I can give you a great biscuit recipe, but how big you make ’em, and how many y’all wolf down is kinda your gig, right?
Don’t get me wrong, nutrition IS important and should be monitored in some way, shape, or form. The best way to this is to buy carefully and thoughtfully. Buy locally whenever you can. Read the labels on food and avoid the stuff that’s truly bad for you. Grow anything and everything you can. Preserve what you buy or grow so that you can notably extend the time it is available to you. Make everything you can, from scratch, at home. That may sound more intensive than what you do now, but if you really care about nutrition, you’ll do it. And as far as we go, whenever you need or want detailed nutritionals on our recipes, just click on our link for Calorie Count and go to town. There’s a mobile version out for your Apple or Android smart phone as well now.

Next comes prep and cooking time.


Weeeeeellllll, how do I say this? Listing prep time is, in my not even remotely close to humble opinion, one of the dumbest things I’ve ever read. The problem is actually pretty obvious. Listing prep time says we all prep at the same level, and nothing could be further from the truth. Heck, I have three preppers in my cafe and they all perform differently… So really, the question is who’s prep time are we talking about? Mine? Yours? Emeril’s? I’ve been cutting things for decades and have pretty damn good knife skills; do you? I can stem, seed and core a tomato blindfolded, without cutting myself, in about 15 seconds; can you? I don’t even think about process and procedure any more, it just comes naturally; does it for you? And if your answers are ‘No’, does that make you slow? If I can prep Dish A in 10 minutes and you take 20, should you not make that dish? Of course not! And really, that’s just the tip of the iceberg. How about what ingredients you have right on hand when you start your prep, how well equipped your kitchen is, how your day went, how many rug rats are flying around your feet, or how many critters need to go out right NOW?! Get the picture? My bottom line is simple – Who gives a rats ass how long it takes if you have the time and want to make it? If you’re cooking regularly, you either already have a decent sense of what you can and will accomplish in a given time, or you will develop one in time. If you really do like cooking and want to do it, you’ll do it.

Finally, there’s the exotic ingredient thing. Yes, I have a whacky spice cabinet. You may or may not have a pantry like ours, but I really don’t think that matters. We have all this stuff because we dedicated lot of time and energy into developing and perfecting recipes to share with y’all. Whether or not you need that much stuff is up to you. Does a couple avocado leaves and a little annatto really make or break good chili? If you’re asking me, I think the question is rhetorical. And frankly, I don’t buy the ‘why do you use ingredients I’m not likely to have’ complaint for a second; in this day and age, almost anyone in this country, and many others, can get anything they want. I recently shared a bacon recipe with a pal from South Africa. He ended up having to go all over creation to find several ingredients, but he did it, ’cause he really wants to try my recipe. Kinda like that last discussion on prep and cooking, huh? Ive mailed corn meal to Australia and mustard seed to Israel; if you can’t get something you wanna try, hit me up, I’ll help. I’ve also gotta point out that we constantly encourage and desire experimentation, so if you’re making it, put what you like in it: Give us credit the first time, and then it’s yours…
I say that if you love cooking and great food, maybe you should check out Tasmanian Pepperberry, or Urfa Bebir; who knows what you’ll do with them?

We do this because dear friends who love to grow, cook, preserve and explore as much as we do asked us to. We do this because we have a love for good food and cooking shared. We do this because we hope to inspire such in y’all. If that ain’t good enough, so be it.

Please Do Not Adjust Your Set


Folks, my apologies, but going through an extended week from hell at work has drained my ability to write this week. I know, it’s a lame excuse, and a bad one, but there you go. 

I appreciate your understanding, and invite you to take a random dive through our archives this week – Pick a genre or meal type, do a word search, and see what you find!

I’ll be back next week with more fresh stuff rom our new kitchen, and exciting news about the place to boot. See ya then.

The Dutch Oven – It’s Must Have Kitchenware.

There are tens of thousands of threads, posts, and pages out there describing exactly what you absolutely, positively must have in your kitchen – And no two agree completely. That might be a good or a bad thing, depending on ones desires, budget, and available space. Arguably, the lions share of such information deals with cookware, and I’m ready to boldly wade in. What you absolutely need is cast iron, and if you had to pick one piece over all others, it should be the Dutch oven – It’s must have kitchenware.

The roots of the modern Dutch oven
The roots of the modern Dutch oven

First off, what exactly is a ‘genuine’ Dutch oven? The answer is, there are several, and most of them aren’t Dutch any more. In essence, it’s a flat bottomed, fairly deep, (typically 3″ to 5″), thick walled, (read, heavy), pot with a nice, snug lid. Past that, it’s called many things – Whether it’s a Dutch Braadpan, Aussie Bedourie, South African Potjie, an Eastern European Chugun, or a North American Dutch Oven, they’re pretty much the same thing and used similarly – that means that everything from stewing and roasting to baking and boiling gets done in this one marvelous pot.

There are dozens of folks tales about how the Dutch oven got its name, but here’s the straight skinny – Back in the 1600s, the Dutch refined the process of casting metal cooking pots by employing a dry sand mold, which yielded a notably smoother finished surface than what they’re neighbor’s were producing – That made using and cleaning them much easier, and once the rest of Europe got a taste, serious importation of the pot began and grew. In the dawn of the 18th century, Englishman Abraham Darby refined the casting process further by fueling a blast furnace with coke rather than charcoal, opening the way for cast iron cooking vessels. In a nod to the folks he learned the sand mold trick from, he called the pot he cast, (similar to a braadpan), a Dutch oven, and the rest is history. At his Cheese Lane Foundry, an apprentice named John Thomas further refined the molding process, employing a casting box and core that allowed relatively thinner and lighter pots to be produced. They were so successful that Darby enjoyed a virtual monopoly on the trade well into the 1700s – It was his wares that first made their way to North American shores.

So, what are they made of? While plain cast iron rules in North America, those Dutch braadpans are much more likely to be enameled steel. There are cast aluminum versions, and the legendary Le Creuset enameled cast iron French Oven has legions of fans – And for the record, technically, an enameled Dutch oven is a French Oven – It’s a formal nod to that famous company that first produced the combination.

Once the Dutch oven hit our shores, changes were inevitable. Shallower, wider pots prevailed over their English forebearers. Stubby legs appeared, to allow coals to be placed beneath the oven, and a flat, flanged lid followed, so that coals placed on top of the oven stayed there, and out of the food. Both those innovations are widely attributed to Paul Revere, who did indeed own a foundry, and who’s name graces a line of cookware to this very day, but beyond everybody saying he did it, I couldn’t find one solid confirmation of the legend. Bailed handles, lids with handles, and various other iterations followed, and remain available to this day. Check out the website for the ubiquitous Lodge foundry, and you get the picture. Dutch ovens were almost exclusively made of cast iron here, and were considered so valuable a commodity that they were religiously passed on from generation to generation, often to a specific recipient. As the country grew, Dutch ovens traveled, starting with the Lewis and Clark expedition, and they’re very much still with us.

So, with all that history and all those options, you don’t have one in your kitchen? Or worse yet, you do, it it’s gathering dust, unused? Time to remedy that. If you don’t have one, I’m gonna say again, you need to invest in one, and in investment is literally what you’re making – Just as it was back when, a good quality Dutch oven, properly maintained, will serve you for a lifetime, and then be ready to be handed on to future generations. If you’ve got one and aren’t using it, time to get it down, inspect it, clean it, and put that puppy to use.

Now, if you’re buying, what should you get? That depends on what your predominant use will be, and how many people you typically feed. The first decision is new or used – Either is fine, but don’t expect to readily find a killer cheap deal on first class vintage cast iron – Those days are largely gone, although if you’re not in a hurry, and diligent about searching garage and estate sales, eBay, and Craig’s List, you can still find a decent bargain now and again.

Lodge L8DD3 - Our go to Dutch oven here at UrbanMonique
Lodge L8DD3 – Our go to Dutch oven here at UrbanMonique

If you’re going to buy, you’ll be hard pressed to do better than Lodge – There’s a reason they sell more cast iron than anybody else – They’ve been doing it since 1896, and their products, service, and designs are tried, tested, and top notch, (There are other fine makers, so poke around before you land.) If you’re cooking for 2 to 4 folks, a 10″ oven will do just fine. More than that, and you’re going to be better off with a 12″ pot. If your primary use will be your home kitchen, with an occasional foray to the camping world, you’ll be well served by a Lodge L8DD3, a 10″ 5 quart, double Dutch oven with a domed, handled cover that doubles as a skillet at the campsite. Between the 4.5″ depth and the domed lid, you can get a lot of stuff into this oven – I know, ’cause this is the one we own and use here, and the one I got for my Sis, so yeah, I think that highly of ’em – And if you’re a regular visitor here, you know that’s no bullshit, because you’ve seen this very model working here many, many times. One caveat – The L8DD3 doesn’t have legs or a baled handle, so you need to be a bit more careful around a campfire, but I assure you there’s not much you can’t do with it out in the wild – and speaking thereof…

Lodge L10DCO3 - A perfect camping oven
Lodge L10DCO3 – A perfect camping oven

If you’re looking for an oven specifically to camp with, then you’ll do better with a Lodge L10DCO3, what they call a camp oven – This guy features everything you want in an oven that’ll get used predominantly with coals – Legs, bale handle, and that possibly Revere designed flat, flanged lid. Those attributes are important because, when cooking over coals or wood, you need to be able to effectively distribute heat in different ways, depending on what you need the oven to do. A few years back, I wrote a piece about camp cooking with a Dutch oven, and you’ll find that right here – It’ll provide plenty of specific info on how to vary the number and placement of coals or briquettes to achieve effective baking, roasting, or simmering when you’re out at the campsite.

And as for that versatility I mentioned a while back, suffice it to say that there’s truly not much you can’t do with this oven. From soups and stews, to braising and roasting, sautéing or baking, a cast iron Dutch oven will provide dependable, even heat and consistent performance. And then there’s the certain je ne sais quoi imparted by cooking in cast iron – Everything tastes a little better, at least to me it does, and frankly, I can’t think of a better reason to use one, (and not a single reason you wouldn’t.)

As with all good cookware, cast iron requires care and maintenance. Rather than repeat the mantras, I’ll just point you to Lodge’s page for seasoning, and for care and maintenance – Do what they tell ya, don’t do the stuff you shouldn’t, and that oven will serve you and yours for decades to come.

NOTE: Because, without fail, somebody always gets in touch and asks how much, in this case, Lodge gave or paid me, rest assured – We don’t take freebies, and we don’t get paid by purveyors – We bought our stuff, just like you do, every time, no exceptions.

Couple of Quick Book Suggestions

If you’re in the mood for a food read, pick up a copy of Jacques Pepin’s The Apprentice. It’s a delightful read, portraying some of the last days of old school French cooking via the apprenticeship method. There are some wonderful recipes as well.

Secondly, definitely check out Rowan Jacobsen’s Apples of Uncommon Character. It’s a fascinating look at what Jacobsen  calls The Sexond Age of Apples, the recovery and resurgence of heirloom, regional varieties across the country and the world. And frankly anything else by Rowan is worth your time and money, especially American Terrior if you’ve not already read it.

Enjoy!