I feel your pain. I'm a freelance writer/editor in New York City and live wee paycheck to wee paycheck. I love restaurants and eating out, but can't afford them nearly as much as I'd like. Amazing, toothsome eateries tempt from virtually every street corner, and I must satisfy cravings aspirationally more than gastronomically. Thankfully, a lifestyle journalism job perk means I get to occasionally experience food events gratis-—and having a generous beau doesn't hurt.
But I digress. If you love going out to eat, but have to cut down on your dinner dates, you can still have your foie gras and eat it too. Take the chef home. Excuse me? I'm not talking about seducing a yummy chef just for a good meal (hmm....). I'm talking about creative cooking. WIth a little planning, budgeting and quality ingredients, you can prepare fabulous food for less, and then indulge guilt-free when the restaurant time is right. No culinary school required. Follow these simple steps from Behind the Burner, and we promise you'll be whipping up delicious restaurant-quality eats in no time:
Plan Your Meals
Sketch out a menu and shop once a week for groceries. You'll save time, gas and money by avoiding extra trips to the store--plus you can best maximize your food stuffs. Select multi-use ingredients so little to nothing goes to waste. Reinvent leftovers, turn extra Grilled Salmon with Lime and Butter into a quick, healthy salad or mix with veggies and your favorite pasta.
Buy the Basics
Keep your pantry and fridge regularly stocked with healthy, inexpensive staples such as brown rice, whole wheat pasta, couscous, fresh spinach, grape tomatoes, crushed tomatoes, garlic and olive oil. These simple, quality ingredients keep well and will give your menu flexibility.
Stock Spices
Spices are your secret culinary weapon, and turn ordinary food into extraordinary eats. Don't be afraid to experiment. Whether it's a good hot sauce or a French pepper blend, a little spice goes a long way.
Splurge for Specialty
Invest in restaurant-quality products like Serafina organic pasta sauces, Yellingbo Gold extra virgin olive oil and Artisanal premium cheeses. These little gourmet touches will perk up your dishes and satisfy even your most discerning epicurean cravings. A chef-grade sauce as a base, a little ground beef or turkey, onion, parsley and EVOO-— and you've got yourself a fine spaghetti that would make Grandma proud.
For more expert tips, tricks and techniques to keep your epicurean love aflame, please visit behindtheburner.com.
--Mona Buehler
