NPR's Michel Martin gets cooking tips suitable for long stretches indoors with David Tamarkin of Epicurious.
NPR's Michel Martin gets cooking tips suitable for long stretches indoors with David Tamarkin ofOne of the things we all need to keep doing even as we self-isolate is eat and cook. But what to do if you go to the store, and the food items you really want aren't there?
So I think one recommendation I would make to people is not to overlook the fresh food There are lots of hardy fresh foods that will last several weeks like squash and sweet potatoes, onions, apples. Carrots will last a long time. But even shorter-life things like greens - you can, you know, chop those up, cook them down in a bunch of olive oil and put them either in your freezer or in your fridge. If, you know, there's enough salt and olive oil in there, they'll last a long while.
And I know that when I'm, you know, self-isolating, like right now, I really want something fresh on my food. I want to see that bright green color on my food, and I just want that punch of fresh flavor. So those herb sauces are going to get me that even if I can't, you know, have access to the fresh herbs that I would normally use.
If I don't have eggs, shelf-stable tofu will be fine there. I'm - I like the idea of shelf-stable tofu because when I run out of eggs, I'm going to want a sort of creamy-ish protein source. And soak-in tofu is sort of like an egg if you close your eyes, and you don't taste too much .
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