Trimmings

Most of the chefs I follow are consistent in emphasizing using as much of each ingredient as you can. In the restaurant business the margins are generally pretty thin so they get as much as they can out of everything. They also avoid words like “scrap” or “waste”, choosing instead “trimmings”.

Whenever I make cauliflower steaks I end up with a lot of additional cauliflower florets. You can easily package them up and steam or roast them later but I like making a puree out of the remaining cauliflower as an add-on to the dish. Capers are a nice complement to the cauliflower. It’s also handy to have some squeeze bottles on hand. They allow for more controlled and easier plating, which helps with your presentation.

We eat a lot of vegetables. I always buy as fresh as possible and avoid pre-prepared vegetables like those pre-peeled mini carrots. Throughout the week I save the trimmings in a storage bag and then over the weekend I’ll make a stock. I pretty much save everything: potato peels, mushroom stems, the fibrous parts of leeks, onion peels, etc. Throw in an apple, black peppercorns, coriander, bay leaves and cover with water. Bring to a boil and simmer for at least an hour. Once cool, strain the stock (twice if you can) and then separate into 2-cup portions and freeze. Be sure to mark and date so you know what it is and how old it is. When you store it rotate so the oldest is on top or in the front.