That thing you do? When you rifle through the fridge and pronounce something “cookable,” something else “not,” and a third thing “just on the edge of saving, thanks!” It’s called “fridge foraging,” and although you’re already really good at it, you could be even better.
Amanda Frederickson, whose cookbook Simple Beautiful Food we love, has the answers you didn’t realize you needed. Her “fridge foraging” sessions on Instagram have been a huge hit, and she’ll be hosting a virtual class to show you how to make something excellent with what you’ve got.
Join us on Tuesday, March 30th, and she’ll show you what’s in her fridge, ask about what’s in yours, and share tips and tricks for maximizing that oyster sauce and those wilted greens. The class is included when you buy her fabulous new book. (Two recipes to get you pumped are below!) We can vouch for Amanda personally, since she’s a veteran of the WS test kitchen who always inspired us with her simple, thoughtful, fresh recipes.
The practiced outcome of an expert fridge forager is a meal that seems as if you’d planned it well ahead (and with a great deal of forethought!). Amanda’s make-ahead breakfast recipes are a case in point. What better for weekends than make-ahead French toast employing stale bread, or rolled oats you can’t otherwise figure out how to use up? Time to get hungry.
Overnight Brioche French Toast with Caramelized Bananas
- In a large bowl, whisk together 6 eggs. Add 2 1⁄2 cups of half- and-half, 2 tablespoons of brown sugar, 1 tablespoon of rum, 1 teaspoon of ground cinnamon, 1⁄2 teaspoon of ground cloves, and a pinch of salt.
- Layer 1 (1-pound) loaf of sliced brioche, overlapping slightly, in a greased 9 by 13-inch baking dish. Pour the egg mixture over the brioche, cover with plastic wrap, and refrigerate overnight.
- Preheat the oven to 350°F.
- Remove the plastic wrap, cover the baking dish with aluminum foil, and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the edges of the brioche are golden brown. Let cool slightly.
- Meanwhile, melt 4 tablespoons butter over medium heat in a skillet. Add 1⁄4 cup firmly packed brown sugar and whisk until the sugar is incorporated. Add 2 sliced bananas, 2 tablespoons of rum, and a pinch of salt. Cook for 2 to 3 minutes, until the liquid is syrupy and the bananas are caramelized. Serve the French toast with a spoonful of the caramelized bananas and maple syrup.
Overnight Oats with Apples and Toasted Walnuts
- In a glass jar, combine 1⁄2 cup of old-fashioned rolled oats with 1⁄2 cup of milk (dairy or almond), a pinch of salt, and 1⁄2 teaspoon of ground cinnamon. Place the lid on the jar and shake well. Refrigerate for at least 4 hours, or overnight.
- When you are ready to eat, make the topping. Warm 2 teaspoons of coconut oil in a skillet over medium heat. Add 1⁄2 peeled and diced apple and sauté for 2 to 3 minutes. Add 1⁄2 teaspoon of ground cinnamon, 1⁄4 cup of chopped walnuts, and a drizzle of maple syrup. Continue cooking for 2 minutes, until the walnuts and apples are coated with maple syrup. Spoon the warm topping over the chilled overnight oats and eat.
Tip: Consider doubling or even tripling this recipe for a couple days’ worth of easy weekday breakfasts.