I grew up in a family where virtually nothing was wasted. My mother would save the tiniest sliver of Breyers ice cream that used to come in a square container, and sometimes, oh my God, we’d even take leftovers to amusement parks. I of course wanted those horrible hot dogs rolling around on those metal tubes all day. I often think how almost criminal it is that we have three refrigerators in our house that are so stuffed with food we can’t even see what’s growing in the back of each of them. Yes, I teach cooking classes so there’s always a lot of ingredients needed for classes and testing recipes, but it’s still no excuse for wasting precious food.
I decided that instead of dreading the monthly clean-out of moldy bits and pieces and the slimy gook from spilled jars, I should stage our own version of Chopped, where contestants are given a handful of secret ingredients and they have to come up with some brilliant dish. The difference of course is that I won’t try to make a four star dinner out of cheese doodles, octopus, gelatin and some sort of spiky fruit. I’m challenging myself to search the freezers and fridges each week for several ingredients and to figure out a dish in one hour. This kind of self imposed contest forces you to use a variety of skills – it could be searing, braising, frying or roasting, or whatever – in new ways and to really work the spices you have on hand.
Okay I admit, this first week I had a head start. I just finished doing a week of cooking demos on back to school healthy snacks and lunch options on Fox News (link to avocado video) and had great lime jalapeno guacamole left over. I had also had a huge package of 12 inch tortillas from making low fat baked tortilla chips on air. Quesadillas anyone? So I searched the fridge and found perfectly ripe yellow heirloom tomatoes, Iberico cheese and smoked prosciutto (similar enough to Iberico ham). Perfect ingredients to make a Spanish-ish Quesadilla. Here’s the recipe: