{"id":127027,"date":"2024-02-04T07:09:15","date_gmt":"2024-02-04T12:09:15","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=127027"},"modified":"2024-02-04T07:09:15","modified_gmt":"2024-02-04T12:09:15","slug":"salvage-sunday-february-4th-2024-recipe-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=127027","title":{"rendered":"Salvage Sunday (February. 4th, 2024) | Recipe By Joe Scrizzi"},"content":{"rendered":"

Recipe By Joe Scrizzi<\/strong><\/p>\n

Over the last few weeks, I\u2019ve been challenging myself to use up leftovers from the past week vs throw food out. With the high costs of food as of late, I\u2019ve been cooking a lot more at home vs dining out, as they say every penny counts! I have several friends that will only eat something once and throw out the rest. I disagree with this, as more meals can be made from the leftovers. I\u2019ve splurged over the years and at times I must be frugal. So, I thought I\u2019d share my experiments with all of you!<\/p>\n

Picked up mushrooms 2 weeks ago to cook down with some onions for open faced beef sandwiches, however never got around to making them. Days went by and I saw the mushrooms starting to turn. The plastic film on top of the package got torn as I was shifting stuff around. I needed to make something quick, as these delicate veggies wouldn\u2019t last long. Thinking back to my early days of working in local kitchens fresh from Culinary School, after working at Hess\u2019s Patio Restaurant, I took a job with M. W. Wood (now Sodexo Catering) and was placed in various companies that catered foods to the employees. My manager at that time asked me to make a soup with what we had available in the pantry, which wasn\u2019t much. We didn\u2019t have the internet back then, so I winged it and created a Mushroom Herbed Broth, which was changed to Mushroom Consomm\u00e9.<\/p>\n