Save time with Food Network Chopped Champion Chef Eric LeVIne.
Most of you probably think that Chefs never take short cuts but the truth is we do, at least when we’re at home! We want to make something delicious for our families but might not have all the time we need. In addition to enlisting our kids and spouses to help, we look for ways to save time.
Here are some of my favorite short cuts that will save you time but won’t sacrifice quality:
Grocery stores offer freshly washed and chopped lettuce of all varieties in bags. These tend to be good quality but perhaps a bit pricey. Instead of buying these bags, buy the heads of lettuce and prep all of it (rinse, spin dry and chop or tear to your favorite size), and store it in zip top bags with a damp paper towel. This will keep it fresh for at least 3 days, and probably longer. It’s so easy to whip up a salad when you’ve done the prep in advance. You can do the same with other veggies that you know you’ll need. Chop onions, carrots and celery in advance and store in airtight containers. Clean scallions and leeks in advance, chopping them into the size that’s called for in the recipe. Broccoli and snap peas can be cleaned in advance and stored in the crisper section of your fridge.
Most grocery stores have roasted chickens available, some carry several flavors. Pick one up for dinner and then jazz up the leftovers! I like to add some lime juice, chopped cilantro, olive oil and a dash of salt and pepper to the leftovers and turn it into a quesadilla. Add some fresh chopped tomatoes, a bit of shredded cheese and you’ll have a new family favorite; ready in minutes.
Have you thought about jazzing up the pre-made salad dressings you buy from the store and using it for something other than salad? We like to add hot sauce to blue cheese dressing and dip precooked chicken into it for an easy dinner. Add some roasted garlic to good quality balsamic vinegar dressing – emulsify in your food processor – and use it on cooked veggies. Like Indian food? Add some chat masala or curry to ranch dressing and use as a dip for tropical fruits and veggies, especially cucumbers!
Pre-made pie crusts are a godsend on a busy weekday night! You can turn one into a quiche using up the leftover bits of meat and veggies in your fridge along with eggs, milk and some cheese. Your family will think it’s fabulous, and you’ll have saved time and money!
I’d be interested to hear what you do to save time in your kitchen or how you take advantage of leftovers and turn them into something great that your family enjoys.
Fire It Up!
Chef Eric