Cooking up a storm - after a hurricane

I'm always on the lookout for column ideas, and there are times when even my family pitches in. My brother, Dan, and sister, Janet, occasionally send me pretty cool ideas.

I love this for two reasons. One, each suggestion gives me a glimpse of my siblings' love for me; and two, sometimes I'm in desperate need of a column topic.

Several weeks ago, I received an e-mail from Dan about a hurricane-preparedness workshop being offered by his employer in Palm Beach County. It included a lunchtime, interactive cooking demonstration called Surviving a Hurricane with Culinary Style by Micah Edelstein. Dan thought it would pique my interest. He was right.

Edelstein was a "chef-testant" on season three of Bravo's hit show "Top Chef." I never miss an episode. So when I heard about the demonstration, I wanted to pack a PB&J sandwich and hit the road, but the four-hour drive just wasn't going to happen.

Edelstein is an upscale caterer with practical experience weathering hurricanes and power outages in the Bahamas and South Florida. I recently called to ask her to share a few survival tips for going days, possibly weeks, without power.

It's like gearing up for a long camping trip.

"Think about how you are going to cook your food," Edelstein said in the interview from her Boca Raton home. She recommended purchasing an inexpensive, butane-fueled, one-burner stove and to stock up in advance on butane.

It's also the time to put a stack of cold packs into the freezer, she said. If you don't have a generator to plug your fridge into, have several coolers standing by, ready to be packed with the contents of your refrigerator.

"When you start cooking, remember to use the most perishable and fragile items first," including all things dairy, Edelstein said. "Eat your soft cheese first. Hard cheeses are a bit hardier and can withstand the storm longer."

Edelstein said it's easier and more pleasant braving the storm with friends and family, especially if you have a generator and well-stocked wine cellar. I'll drink to that!

"Invite the friends you know who keep whole legs of lamb in their freezer and a drawer full of gourmet cheese in the fridge," she said. "This is a great time to play around in the kitchen."

Her final advice?

"Always remember to have a great time. You're alive and weathering the storm with style, fabulous food, wine and hopefully some good tunes. You don't have to go to work, so make staying safely indoors a party."

CLEAN YOUR FRIDGE FRITTATA

6 eggs

1/2 cup milk

Contents of your fridge: cheese, vegetables, meats, fresh herbs

Kosher or sea salt

Freshly ground pepper

Cook meat and vegetables in extra-virgin olive oil in a nonstick frying pan over medium-high heat; season with salt and pepper. Beat eggs and milk together in a bowl, and season with salt and pepper. Lower heat and add a bit more olive oil to the bottom of the pan and then add the egg mixture. It's up to you where you want to put the cheese, in or on the eggs. Cook until it looks like a giant pancake. Garnish with chopped fresh herbs, veggies and the like.

Serves 4.