TCM Classics - This story originally ran on the site in 2017, but we loved it so much we decided to bring it back. It's the perfect solution for using up all those Thanksgiving cooking scraps.
We do our best to eat our best; why let any of it go to waste? We pay attention when food gods like Dan Barber of Blue Hill and the ladies of NYC's Mimi Cheng's collaborate and we were thrilled to see this one come to life. Read, drool, then make!
"wastED" is a pop-up concept designed to reduce food waste in a fun way. Created by Blue Hill’s Chef and Co-Owner Dan Barber and Culinary Director Adam Kaye, wastED brings food pros together to create inventive recipes like these dumplings from Mimi Cheng's that use the kitchen's own food scraps.
Mimi Cheng's co-founders, Hannah and Marian, hope the wastED dumpling will challenge people’s definition of what quality ingredients are and showcase creative solutions for reusing and repurposing waste. We love this idea and think these dumplings are a genius way to put salad, soup and stir-fry leftovers to deliciously good use. What do you think - would you try "waste scrap" dumplings?
The post Stems, Ends + Shiitake: Make Mimi Cheng’s Veggie Scrap Dumplings appeared first on The Chalkboard.
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