Food Bytes
A monthly Page by Prudence Sloane

 

TIPS FOR SAVVY GROCERY SHOPPERS


What kind of grocery shopper are you? Do you race through the aisles quickly grabbing something, anything for dinner? Or do you stroll, stopping to contemplate the latest addition to the supermarket shelves. Do you see grocery shopping as a chore or recreation?

“Foodies” don’t shop – they investigate. We sniff, poke, squeeze and read the labels as if the meaning of life was written on them. And while waiting in the checkout line we also check out what everybody else is buying.

Have you ever looked in someone else’s shopping cart? You can tell a lot about that person. When my husband was going on a fly fishing camping trip, I had to shop for quick and easy, non-perishable stuff for him to take. I reluctantly filled my cart with “instant this” and “just add water to that.” I was filled with apprehension. What if someone who knew me saw what was in my cart – my reputation would be shot! But I had a solution for that. Big leafy kale is more than just a vegetable; it can also be used as camouflage.

So whether you see going to the supermarket as a chore similar to taking out the garbage or as inspiring as a walk through the park on a spring morning, here are some tips that will help you either way.


          Shopping Tips


• Write your shopping list in groups according to the departments in the supermarket. That way you won’t have to run to the other end of the store for the item on your list that you missed.

• If you have the habit of over shopping, buy only from your list – just don’t forget to bring it. And beware of coupons, they always make me buy something I don’t need.

• If the offerings in the produce section do not look up to par, ask a produce clerk if a new new shipment has come in. They’ll be more than happy to check and bring out fresher produce.

• Buy your perishables at the end of shopping.

• If you live more than 10 minutes away, bring a cooler for meats, fish and perishables, especially if its hot outside.

• Ask to have your fish packed with ice. Fish begins to spoil after 20 minutes at room temperature.

• Experiment. Every time I grocery shop I try and make it a habit to buy something I have not experienced.

• If the store doesn’t carry what you are looking for ask them if it’s possible to get it.

• Ask to have your freezer items bagged together – also your refrigerator items. It will help to keep these items cold and make putting them away faster.

• Try and put all your sale items last on the conveyor belt. That way you can watch as they ring it up and check for mistakes. Mistakes happen more than you think.

  1. •How about this one, clean out your refrigerator before going shopping.


First Printed in the Norwich Bulletin, 2001



 

Escalopes of Sautéed Salmon with a Mushroom Thyme Gravy


Prudence Sloane


Serves 2


8-10 oz salmon, cut into 3/8" thick escalopes

Salt & pepper

1 tablespoon butter

2 ounces Mushrooms - preferably mitakes or oysters

1 tablespoon minced shallots

1 garlic clove, minced

2 teaspoons of fresh Thyme

1/4 cup white wine

5 cherry tomatoes

1 cup chicken stock

1/4 cup frozen peas

1 tablespoon of cold butter


Salt and pepper the salmon scallops. Over medium high heat cook for only a minute or two or until the edges turn white. Flip and sauté on the other side for 1-2 minutes. Remove the salmon from the pan.


Add a tablespoon of butter.  Add the mushrooms and sauté over medium heat for 3 minutes or until just beginning to brown. Add the shallots and sauté for another minute. Add the garlic and thyme. Toss with the mushrooms. Add the wine and tomatoes. Simmer until the wine is almost evaporated.


Add the chicken stock and continue simmering.  At this point you can simmer way down and add more water or chicken stock to the amount of sauce you want. Figure about 1/4 cup per person if using it as gravy.


Add peas. Taste for seasoning. Take off the heat and swirl in the cold butter. Serve over the salmon or place the salmon on mashed potatoes and serve the gravy around it.


From the TV series “Let’s Eat! with Prudence Sloane”

 

February 2009

Photo by Bob Chaplin

Kitchen Tip

Does your cutting board slip while using? Place an open wet paper towel underneath your cutting board.

Product Review


It was bound to happen, My trusty old peppermill finally completely broke. It was a slow death and noisy death. As it lost it’s grinding power its crank got louder. I researched a number of replacements and choose the Kunh Rikon. It is comfortable to use, grinds from the top so the counters stay clean, adjusts for fine to coarse grinding and comes with 3 containers so you can change spices easily.  It comes in four colors – eggplant, red, white and black and retails for around $35.00. So far so good!