• Choose a category
• All
• Classic-Fiction

By Root 1179 0

leftover dishes have a way of being some of my very favorites, too. These include cured meats, soups, fried rice, breakfast congee, panzanella, chilaquiles, or even nachos. What did it matter if it was left over from your own kitchen or the city’s stores? I also never bought greeting cards or wrapping paper; I much preferred to make these things out of scrap paper or fabric. With a little skill and style, this is essentially what the frugalista lifestyle is all about. I’m not sure how cool any of my little DIY projects actually look, but perhaps that’s not the most important part.

All told, I guess I could imagine myself being a freegan or frugalista like Sam. If only it were a little more ingrained in my repertoire, my community, my experience (especially the clothing part—I barely know how to sew). If these circumstances had been different, and if my foodie obsessions could be kept a little more at bay, then I wonder if I would have started writing a blog called “Not Buying Food in New York.”

Savory Bread Pudding with Salvaged Vegetables

This comforting casserole is a great way to use up extra scraps of not-so-fresh-looking vegetables, like partially squashed tomatoes or bruised zucchini and mushrooms. It’s also great for using up stale bread. In this version, I added some crisp bacon for flavor, though this is optional.

(MAKES ABOUT 6 SERVINGS)

4 eggs

2 cups milk

1 tablespoon fresh thyme

1 teaspoon salt

¼ teaspoon cayenne pepper (optional)

Freshly ground black pepper to taste

4-5 cups stale bread (any kind), cut into 1-inch cubes

¾ cup shredded Gruyère or Swiss cheese

3 strips bacon, cooked crispy and crumbled

2 scallions, both white and green parts, chopped fine

4-5 cups washed and trimmed vegetables, such as broccoli florets, halved button mushrooms, chopped tomatoes, chopped asparagus, and chopped zucchini and summer squash

Preheat oven to 350 degrees. In a large bowl, whisk together the eggs with the milk, and add the thyme, salt, cayenne pepper, black pepper, and bread pieces. Let soak for 15 minutes. Combine the rest of the ingredients in the bowl. Transfer to a greased 9-inch x 12-inch casserole and bake for 45-50 minutes, until top is lightly browned and a fork inserted into the center of the casserole comes out relatively clean. Let cool 5-10 minutes before serving.

Almond Custard Tarts with Leftover Muffin Crust

I used the leftover chocolate-chip muffin that I freeganed from Dunkin’ Donuts to create a rich tart shell. Any leftover muffin should do the trick. Add a little melted butter to the crumbled muffin mixture if your crumbs are very dry and stale.

(MAKES 4 TARTS)

1-2 leftover muffins, crumbled

1 tablespoon cold water

½ cup sugar

2 cups whole milk

4 egg yolks

1 teaspoon almond extract

Fresh berries (optional)

Preheat oven to 375 degrees. In a bowl, break down the muffin into crumbs. Add the water and combine evenly with your hands or a spatula. Mixture should be moist but not stick together in one ball. Press the mixture with your hands or a spatula firmly against the sides of four ramekins. Place the ramekins on a baking tray and bake for 10-15 minutes. Let cool completely.

Whisk sugar, milk, and almond extract together in a saucepan. Scald mixture by bringing it to a boil. Turn off heat. In a bowl, lightly beat together egg yolks. While beating, add a small spoonful of the hot milk mixture. Gradually add a few more spoonfuls to the eggs while stirring. Mixture should be smooth and not lumpy. When about ½ cup of the milk mixture has been incorporated into the eggs, pour the egg mixture into the saucepan with the milk. Cook over medium heat, stirring occasionally, until the custard has thickened to a point where it coats the back of a spoon when dipped in. Pour custard into the cooled tart shells. Refrigerate about 3-4 hours until set. Optional: Top with (foraged!) fresh berries for serving. And don’t forget to save the egg whites for an omelet.

CHAPTER 6

From the Land URBAN FORAGING 101

All good things are wild, and free.

—Henry David Thoreau

After