With inflation on the rise, it’s hard to join a conversation anywhere that is not revolving around the subject of higher prices. Perhaps the only place these higher prices are more evident than in the grocery store is the gas pump.
In the early years of teaching and writing about food, when I had small children at home, economizing in the kitchen was always at the forefront of my mind. In later years, with just 2 of us to cook for and influenced by the French way of life, I’m less concerned about it. Food quality is now my focus; however, waste still bugs me and I’d love to share a few of my simple tips to cut waste and save on your grocery expenditures.
The first is the best way to reduce your overall grocery bill, is to plan your meals for a week at a time and make a shopping list. See my recent post, Grocery Store in Warp Speed, for my shopping strategies to save time and money. Planning for a week at a time cuts down on unneeded impulse buying and reduces waste.
Do you ever have leftover wine? I do! Whether we opened 1 more bottle with friends that did not get polished off or perhaps I wanted bubbles and Mark, red as we wind our way through the weekend. However, it happens I don’t like to waste food or wine. I measure any leftover wine before adding it to a clean glass jar. I label the jar with a sharpie and tuck it into the freezer.
When I’m ready to make Salmon in Beurre Blanc, it’s easy to pull out a jar and there’s no need to open a fresh bottle. The same goes for small amounts of red wine. I like to add red to sauces and soups to richen the flavors and add that coveted umami.
For economizing in the kitchen nothing beats the freezer. The first step is to go through and clean out unused food and get your freezer organized.
This time of year, I eat berries every morning for breakfast and I buy what seems like a mountain of them each week. Sometimes I have left overs that are slightly past their fresh eating prime, instead of tossing them, I freeze them. They can be added to smoothies or used to make homemade Strawberry Ice Cream or my Quick Strawberry Jam!
I use the same technique for extra ripe bananas, keeping tick marks to tell me how many bananas are in the bag. To make my Bountiful Banana Bread, you need 7 bananas, so you can see why I like to save bananas and use them this way!
What are some of your favorite tips for saving money on groceries? We’d love to know, comment below and join the conversation!
Kitchen tips and tricks for economizing are always part of A Taste of Paris cooking experiences. If you’ve not joined me for a class yet there are still a few seats open for the season, Register NOW!
Summer Italian Workshop June 24th, 10:30-2:30– 2 seats open. We’ll welcome the warmth and generosity of the Italian spirit and coastline in our menu full of summer flavors and tons of fun. The day begins with two trending recipes that are completely gramable. Each guest will compose an individual Jarcutierie complete with a lesson on how to make meat flowers, oh so cute! The food play will continue as we fashion a Foccacia Art masterpiece. READ MORE
An Evening of French Cooking July 7th, 6:00-9:00 Back by Popular Demand– 2 seats ope. Join me for an immersive culinary and cultural experience and enjoy an evening of fun, French food, and wine. We’ll master each dish side-by-side and wind our way through this sumptuous menu so jam-packed with fresh food and flavor your tastebuds will sing. 5- courses to savor and each one will be a delight. We’ll begin with an Amuse Bouche of Proscuitto Apricots and move to our first course, Gruyere Souffeles, simply Magnifique. Our main course will be Pan Seared Wild Caught Alaskan… READ MORE
Bastille Day French Picnic Baskets July 14-16th 10:00-6:00 pm- 3 baskets avaialbe For Pick-Up. Place your order Planning a Bastile Day celebration or simply a unique date experience? My French Picnic Baskets are the ideal answer to delight your sweetheart or special friends, C’est Magnifique!! Each French Picnic will be packed in a Lined Straw Basket and include: Wooden Cheese Board, Cloth Napkins, and wooden cutlery 1 bottel of French Crémant, Fresh French Baquette,Fresh Cultured Butter, Homemade Fruit Jam, 3 Kinds of Cheese, 3 Types of Meat READ MORE
It’s Brunch July 23rd 10:00-1:00 We’ll meet in the kitchen to produce 8 tasting courses drenched in flavor along with Mignardise, a sumptuous assortment of dessert bites to be relished by all. Once the dishes are well on the way, guests will sit at the table with the other students to be served one smashing dish after the next while enjoying your choice of Mimosa, white, or Rose wine. READ MORE
An Evening of French Cooking August 18th 6:00-9:00 Join me for an immersive culinary and cultural experience and enjoy an evening of fun, French food, and wine. We’ll master each dish side-by-side and wind our way through this sumptuous menu so jam-packed with fresh food and flavor your tastebuds will sing. 5- courses to savor and each one will be a delight. We’ll begin with a darling Amuse Bouche of Shrimp Caprese in Garden Fresh Pistou and move to our first course, Leek and Mushroom Gallete, simply Magnifique. Our main course will be my favorite French Dish READ MORE