Making use of what’s in your cupboard before expiration date always feels good. I am guilty, at times, of having to throw food out. According to Second Harvest, Canadians waste $31 billion of food every year of which 47% is wasted in the home. Over 30% of fruits and vegetables are rejected by supermarkets because they aren’t attractive enough for consumers. The primary contributor to consumer food waste is high expectations—demand for high-quality, aesthetically-pleasing food is a key factor behind the volume of food waste among consumers. I reject ugly-looking fruit or veggies when there are visible signs of spoilage. I don’t know why I expect my food to last longer. The refrigerator is meant to prolong the life of fruits and vegetables and perhaps psychologically I have time on my side and, regrettably, that isn’t always the case – mea culpa. Continue Reading →
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Bresaola is one of those Italian specialty meats that’s difficult to find on a regular basis so when I saw it at Eataly I grabbed a package – strike will the iron is hot. In the past I’ve come across recipes calling for bresaola but never had the chance to make and now that I had the opportunity I wasn’t sure how I was going to use it…funny that! I spotted an artichoke and decided to prepare the dish as if making carpaccio. Bresaola is a salt-cured, air-dried beef, is very lean and originated from northern Italy. This recipe is super easy to make.
1 or 2 cloves of garlic, minced
Parmesan cheese, shaved
fresh parsley, chopped
fresh lemon juice
extra-virgin olive oil
1 artichoke – cleaned and thinly sliced (use a mandoline or potato peeler)
Arrange bresaola slices on a platter. Top with shaved artichoke slices, garlic, a squeeze of lemon juice, parsley, Parmesan cheese and seasoned with pepper.
The Culinary Chase’s Note: The beef slices can be slightly chilled or at room temperature. A simple yet elegant antipasto best served with fresh bread. Enjoy with a glass of red wine!
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