Frozen Zone

Yesterday's Food section of the New York Times featured an article about freezing various food including leftovers. This is a good idea because it eliminates waste and also gives us instant meals on busy hectic days. Another good reason for freezing is that it keeps herbs and produce fresher longer and there's no need to constantly replenish your culinary arsenal.

What should you freeze? Leftovers for certain but freeze them with extra oil or water to eliminate freezer burn. You can freeze beans and grains , usually in water. If you have a lot if fresh veggies, then the freezer is the best place for any extra. Tomatoes and peppers should be frozen raw, cut into sections or strips(this for easier storage). Tomato sauce, however , should be put into Ziploc bags with the air squeezed out. Other vegetables such as cauliflower or greens beans should be blanched. Fruits should be slightly cooked and pureed for better results. If you have any citrus squeeze them and put the juice into deep freeze.

Remember herbs can be frozen as well. My freezer is full of my Mom's pesto sauce and also cut chives. Other herbs such as dill and sage can also be frozen usually with a layer of water on top of them. You can also freeze sauces other than tomatoes too.

This spring and summer use your freezer It's not just that hangout for ice cream and some of last Christmas' puddings. You can use it to store extra sauces or any leftover dishes too.