The Frugal Foodie

Even in our recent history of excess, our Chef Silvia (Food411's resident chef) always espoused frugal meals. Her belief is using “humble” ingredients in simple and creative ways makes for delicious eating. The ingredients themselves should inspire you to create dishes that satisfy the palate and are fulfilling in an authentic way.

Fru-gal (adj) 1. characterized by thriftiness and avoidance of waste 2. involving very little expense

I come from a long line of frugal foodies. Having been born in Italy after the war, when basics were hard to come by, my family had no choice but to use and share what little they had. When we immigrated to the States in the late 50’s, prosperity was everywhere. And though we never had to worry about scarcity again, my parents frugal ways never changed.

I learned early on that when it came to eating well, my parents did not scrimp. They bought the best ingredients that could afford and then made and grew the rest. There was always fresh tomato sauce, pasta and bread. A trip to the basement pantry revealed row after row of pickled vegatbles, jarred tomatoes, died figs and an assortment of other goodies resting below cured sausage and soppresata draping from the poles. And then there was the wine – homemade and sitting in large wooden barrels waiting for the time it would be ready to drink.

The summer garden was filled with delights: eggplant, zucchini, green beans, carrots, tomatoes and even a fig tree and grape vines. And if you are thinking we lived on a farm, think again. This all took place in a small 2 family home in the suburbs of New York on less than 1/4 acre.

Now I do realize that not everyone can have a garden or a large pantry but everyone can learn to eat well regardless of economic or geographic constraints. Frugal means are not an excuse to eat poorly but rather an inspriation for resourfulness and ingenuity.

Have you noticed the price oof beef lately? Maybe this is an inviation to eat less of it, especially when we know the details of how commerical cattle are raised and prepared for market. Who said eating meat every night is a good thing?

We all know that many companies are hurting during these tough economic times, but did you know that fast food companies are booming? Are we Americans so use to easy fixes that we’ll compromise our family’s health by ordering off the dollar menu? We all know that cheap eats such as these will add to our spiraling health costs. Where’s the common sense in that? Instead, let me give you a brief list of what a few dollars can make:

- A pot of split pea or lentil soup, – A large bowl of penne primavera, – Linguine with broccoli rabe, -Homemade bread and a fresh green salad, – A roasted chicken and mashed potates, – Homemade gnocchi, French onion soup with melted brie, – Sauteed vegtables and grilled calameri, – sauage and peppers, – grilled polenta with sauteed wild mushrooms, and much much more!

Do any of these dishes fell like deprivation? I think not! Though frugal times call for resoucefullness, this always leads to new discoveries. What was once peasant food of my childhood now lines gourmet food shelves everywhere. What will these frugal times inspire?

Chef Silva dares you to get inspired and create. Email us your new “frugal” dishes, we will be sure to print them for other readers. If you have any food/cooking related questions "Ask Chef Silvia"