Salon Series: Just Eat It.

March 21, 2017 was "Just Eat It" night with Dinner and a documentary focused on the food waste documentary “Just Eat It.”

After watching the film  we gathered around the table for food and lively discussion.

The film we watched was “Just Eat It: A Food Waste Documentary.”  Examining the culture of food waste in the United States, documentarians Grant Baldwin and Jenny Rustemeyer begin a six month experiement where they only eat food that has been discarded (or will shortly be thrown away). They also look at the reasons for food waste – be it aethetic or economic – and public misconceptions about sell-by dates.

Below are recipes of many of the entries offered during the evening.
Click below to view:
1. Salted Nut Bars  2. Croissant Bread Pudding 3.  Cranberry Orange Biscotti  4.  Balela Salad

Salted Nut Bars

Recipe from Judi Kotancik

3 cups flour
1.5 cups firmly packed brown sugar
1 ts. Salt
1 cup butter softened

½ cup corn syrup
2 tbls butter
1 tbls water
6 oz pkg (1 cup) + of butterscotch chips
(I actually had run out of total amount needed so I added white chips as well)

Oven 350

Lightly spoon flour into measuring cup, level off.  In medium bowl, combine first 4 ingredients, blend well.

Press into 15 X 10” jelly roll pan.  Bake 10-12 min

Sprinkle nuts over partially baked crust.

In a small saucepan combine corn syrup, butter, water and butterscotch chips., boil two minutes, stirring constantly.  Pour cooked mixture over nuts.

Bake 10-12 minutes until golden brown.  Cool, cut into bars.  Makes 3-4 doz bars.  That does it!

Croissant Bread Pudding

Recipe from Isabel Chesak

Yield 6-8 servings     Time; 45 minutes

2 cups milk
2 tablespoons unsalted butter, more for greasing pan.
1 teaspoon vanilla extract
1/3 cup sugar
pinch salt
5-6 semi-stale croissants (I used lemon-filled croissants)-cut into 2-nch cubes (about 5 or 6 cups).
2 eggs beaten
1/2 cup raisins

 Step 1

Heat oven to 350 degrees.  In a small saucepan over low heat, warm milk, butter,vanilla, sugar and salt.  Add raisins in order that they may soften a bit. Continue cooking just until butter melts: Cool.  Meanwhile butter a 4-to-6 cup baking dish and fill it with the cubed croissants..

 Step 2

Add eggs to cooled milk mixture and whisk: Pour mixture over croissants.  Bake for 35-40 minutes, or until custard is set but still a little wobbly and edges of croissants are brown and crisp.  Serve warm or at room temperature with vanilla ice cream or a little lemon sauce.

(Suggestion:  Make sure the points of the croissants extend above the milk-butter mixture, in order that they may achieve some crispness during the bake)..

 Little Lemon Sauce.

1/4 cup sugar
1/4 cup water
1 small lemon

In a small pan, cook water and sugar for 1 minute after the mixture comes to a boil and until the sugar dissolves.  Add 2 teaspoons of fresh lemon juice. Drizzle over pudding.

 Balela Salad