ONE MAN'S TRASH ANOTHER MAN'S TREASURE

ONE MAN'S TRASH ANOTHER MAN'S TREASURE

Round 5: brown rounds

BOUNTIFULLIZED ESKD

Megdan’s CSA tomatoes

Joanna’s feta blended with greek yogurt and leftover sweetgreen caesar dressing that had much too much anchovy in it

Granola was Joanna’s rolled oats, almond slivers from the office freezer, Mark’s hazelnuts, with some coconut oil

Purple basil “foraged” from the New England Botanic Garden with Vy

FLOATING ISLAND:
PRETZEL CHOUX, PEANUT MOUSSE, PICKLE JAM
GREEN GAZPACHO SEA

Choux based on being able to make it with matzo meal! Sophia’s lactation brewer’s yeast pretzel crackers blended into a flour

Soup was sprouted garlic from the office, sauteed with Mark’s canned green beans + chopped green chiles, Wegman’s frozen peas leftover from Holi. Refrigerate.

Blend Amelia’s expired whipped cream cheese with some old peanut butter, Finely dice and caramelize remainder of Owen’s cornichon and onion from round 4 with agave. Pipe mousse around a dollop of jam, top with salt n pepper pistachios

CURRY CROQUETTE, APPLE CELERY SLAW,
PARSLEY GREMOLATA, SCALLION SWIRLS

Mark’s corned beef that did not have as much fat as expected, set aside. Cook his canned chickpeas with all the aquafaba and Kenny’s expired curry roux exchange for Jenny’s curry roux blocks until the chickpeas are extra soft and try to mash most of the them with a spatula. Fold in browned corned beef and sweet corn, fridge, then scoop and roll into balls. 3 stage breading with Jonathan’s panko and then fry in canola oil from the office. To serve, break the ball in half and sprinkle over Mara’s crispy onions, air fry to reheat and crisp otherwise it’s a ball of mush

Garnish with gremolata made from Joanna’s parsley, Kenny’s Thai basil plant, bit of zest of small orange from the botanical garden, salt

Slice some mealy organic apples from the office fruit box and celery, dress with John-Luke’s rhubarb vinegar, graza, salt. Kenny sliced some scallion swirls :)

GRIDDLED CORN TORTILLA CAKE, STRAWBERRY APRICOT CARAMEL, COCONUT HONEY ICE CREAM, CORN STREUSEL, GOLDEN RASPBERRIES

Joanna’s corn tortillas dried in the oven and ground into a powder, tried to recreate Superior Burger’s corn tortilla cake I saw on instagram. Also used techniques from the parsley cake on food52. The corn flour will absorb a lot of liquid as it sits! Batter used the remainder of Yuou’s sour cream, Sophia’s sweetened condensed milk leftover in the office fridge, Mark’s canned corn juice. Reheat in a pan with butter till browned on both sides

Reboiled the Dried Turkish apricots from the office that I never ended up using for Peruvian cookbook club, along with Sophia’s strawberry tea. Blended with strawberry rum caramel (crack) from round 1

Frozen coconut milk from the office, some Vermont wedding favor honey bit of sugar and xanthan for the creami ice cream

Corn streusel with remaining corn flour, canned corn, butter

Golden raspberries from the botanic garden that I kept in a ziploc bag and were so perfectly sweet picked off the vine!