Fix, Freeze, Feast - Kati Neville [63]
REMEMBER THAT CERTAIN INGREDIENTS, SUCH AS LETTUCE AND CUCUMBERS, DO NOT FREEZE SUCCESSFULLY. Other ingredients need special care before they go into the freezer: for example, raw potato will turn black in the freezer, so be sure to cook it first. Some vegetables freeze fine when raw as long as they’re in a sauce or soup (carrots and celery, for example), but others should be blanched before freezing (cauliflower and green beans). See resources (page 241) for books that discuss freezing vegetables, fruits, and herbs in more detail.
COMMUNITY COOKING OPTIONS: FOOD AS FELLOWSHIP Many of the recipes in Fix, Freeze, Feast were developed while we were operating our own in-home meal-preparation businesses. Our businesses were a little different from the do-it-yourself group because we planned, shopped, and organized all the details for each group. Yet the recipes we developed lend themselves nicely to the small group that wishes to begin cooking together on its own. Cooking groups have been featured in many magazines and on popular Internet sites because they’re a great option for individuals who want to save time and money while enjoying the company of friends. What could be better? There are several ways to structure a do-it-yourself cooking group:
A COOKING CLUB. In a cooking club, the group agrees on what recipes to make, divides the shopping and organizing duties, and comes together on a specified day to prepare the meals together. This arrangement works well for members who have different skills and task preferences. For example, a person who dislikes shopping but doesn’t mind dealing with money will probably be happy in a group with someone who loves shopping but dislikes money matters. It also works well for groups whose members don’t want to go back home alone to cook in their own kitchens but have time for and are open to a more social experience of meeting new members and catching up with friends. The home party is our specialty. For more information and how-tos for home parties, visit our Web site www.fixfreezefeast.com.
A COOKING CO-OP. In a co-op format the group assigns recipes to individuals. Members go home and make their entrées and everyone meets later to swap meals. Each person is responsible for shopping and cooking all entrées of the assigned recipe. For example, in a cooking group of six, if Sue gets assigned Beef Barley Soup and Jenny gets Sweet Asian Chicken, each will make six of their assigned recipe and then meet at a designated spot to swap. At the swap, each member gives five entrées away and receives five from the other members. The cooking co-op format works well for groups that have difficulty finding the time or space to gather for food preparation and cooking.
Whatever type of group cooking you choose—a club, a co-op, or a hybrid of the two—the benefits of cooking together remain the same. Together you share the costs, in time and money. Together you try new dishes without doing all the recipe research, planning, and work. And, perhaps most important, you get to do it all with friends, supporting one another, exploring new foods, and building relationships along the way.
FOOD AS SERVICE
Put your experience with make-ahead meals to good use for charity. The skills you’ve developed with this method could be used to make a wonderful donation to a nonprofit group. Schools, community service agencies, and religious organizations often need donations for auctions and other fund-raisers. A selection of frozen entrées garners high bids—everyone wants make-ahead meals!
FOOD AS MINISTRY
When a friend or neighbor is facing a crisis or transition, a practical way to help is by providing a meal or two. People often offer their good intentions: “Let me know if there’s anything I can do to help,” but the person in crisis is then placed in the awkward position of having to ask for help. Even the most organized, accomplished cook may