Fed Well

Sunday, April 15, 2012

Reinvent Reuse Recycle

Rachel Ray's latest cooking show features cooking 5 meals in one day (Week in a Day link: http://www.cookingchanneltv.com/rachael-rays-week-in-a-day/index.html) to sort of help another wise busy cook plan ahead and sometimes feature an ingredient in more than one dish to economize. I've watched the show and love the concept but prefer to prepare each day's meals on that day. However, on the rare occasion when we have leftovers from a meal, I like knowing in advance what I can turn them into.

For example, for the longest time if I had left over beef it would either be re-purposed into a stroganoff, pepper steak or a stir fry. Sometimes the beef would find it's way into tomato sauce or served with eggs. These were my culinary secret weapons. Now, I may consider using beef in a burrito, taco, shredded slow cooked beef sandwiches or some sort of pie. Just sitting here thinking about precooked beef has forced my culinary muscles to stretch.

The trick about left-overs is to not try to represent them in their original form. Just as we wouldn't simply stuff tissues in a used/empty box, or wrap new paper towels on an old roll, the bits we are left with should instead be redesigned into something entirely different.

This week's New York Times Dining Section also addressed these thoughts. In "Starting from Scraps," by Andrew Scrivani (link http://www.nytimes.com/2012/04/11/dining/inventive-cooking-beginning-with-your-leftovers.html?_r=1&ref=dining) readers are prompted to think about ways to reuse bits of various dishes that may not, at first look, seem to go together. Tossing veggies into a quiche or frittata, or a pasta dish seem the easiest - but how often are we putting them to use?

In this house, if a mere spoonful of something remains 3 out of 4 family members will opt to throw it out for fear of it turning into something unrecognizable that will have to eventually be tossed away. I have been teased for my unwillingness to give in to this line of though and reasoning. I would rather at least give the remaining food a chance. Especially during soup season, or for risotto, omelets... the list is fairly endless.

The components of most meals can be broken down and used in a recreated dish. Stop thinking of this food as simply "left-over." Sunday's broken down meatloaf may be the star in Monday night's pasta, maybe as lasagna filling or a simple meat sauce. This is not just about being frugal (although we all know we waste a ridiculous amount of food even with the most care) it is about stretching our willingness to experiment and create in the kitchen.

Last night, we grilled simple thin cutlet chicken breasts. A ton of them. They were served with a tossed salad, a fresh potato salad, corn and tabbouleh with mushrooms, peppers and onions. So, tonight we have about 1/4 ton remaining and while it would be easy enough to simply reserve the same menu as last night, maybe instead they will be served as sandwiches, shredded into fajitas, be coated in melted cheese, chopped into salad, or tossed with fresh crispy veggies and land on a bed or brown rice.

Thanksgiving turkey is jokingly re purposed into every available form from Friday to Sunday. In this house, the family favorite is to simply dump leftover sides including stuffing, veggies, gravy and the turkey into a stew topped with dumplings (or sinkers) made of Bisquik. They look forward to this more than the original meal.

So, tonight when clearing away the dishes from an incredible Sunday meal, don't be so quick to throw just a few scraps into the garbage, the dog's dish or the compost pile. With a little thought and creative thinking, you may just discover your new favorite meal and when all else fails - stir fry is a pretty good answer.

Saturday, April 14, 2012

Comfort - A Hug in a Dish

We talk about favorite foods, meals and comfort food. What food is like a hug to you? Does it change, evolve or has it stayed the same since childhood? Earliest food memories for me involve typically child friendly meals like burgers with fries or pizza, but one memory tucked so far back I count it in with earliest life experiences and one of the few I have with my paternal grandmother it has become more than sentimental.

I was well under five years old and I know this to be true because she died before I was six. I was sitting at the foot of the eat-in-kitchen table as she scraped the remains of a beef stew from a pot to a bowl. "Ew," I said with a wrinkled up nose.

"Ew? No, it's not. It's beef stew and it's very good."

To cover up, I lied. "I wasn't talking about the stew," and I grabbed a crayon and continued to color in the coloring book at hand. Honestly, the stew gave my childish palette the creeps but I knew enough that I didn't want to have any type of conflict with my grandmother. I knew I loved her. This was the woman who fussed and made sure I had hair ribbons to match my dresses. This was the woman who let me play dress up and touch her wigs. I even remember her telling my grandfather, Popper, to ride on the swing set with me - and he did.

Beef stew. I remember a thick brown gravy, potatoes and a variety of vegetables. I also know my mother made a version that I also avoided based on appearance. Kids can be fussy, but we are also firm. When forced, I would eat the meat and sometimes the potatoes, but never the vegetables and I never had enthusiasm for the dish.

Until Julia Child. Until the Julie and Julia movie. Until Boeuf Bourguignon (Please read with her accent and voice - it makes a vast difference.)

While this link belongs to Oprah, it is Julia's recipe... http://www.oprah.com/food/Boeuf-Bourguignon

My own beef stew ensued. Technique. Browning meat. Using a cast iron dutch oven and learning to let the dish slow cook for hours. Steps to a process rather than throwing everything in and looking forward to the peeling, chopping, simmering. The smells. Onions, mushrooms and carrots - no green vegetables. A splash (or 2) of red wine. Separate fluffy, clouds of mashed potatoes on the side to sop up the gravy goodness. Herbs and a bay leaf. A wooden spoon.

I served the dish to family and friends at my mother-in-laws surprise 80th birthday party and while some of the younger generation shied away form the unusual appearance and misunderstanding of the dishes name, the over 40 crowd and my immediate family knew from experience it is a soft and tender beef treat. I have also prepared this meal for holidays from Christmas to Easter with modifications that may include beef short ribs or the most tender of sirloin tips. Nothing in the world of beef can compare to the gentle falling apart of the meat when pierced with the tip of a fork.

Maybe this is exactly what my grandmother's stew tasted like - I am sorry to admit I will never know. But, when I make mine, I do think of her and my mother and Julia Child and wonder if some day my family will look back on the meal and think of a hug in a dish.

Thursday, April 12, 2012

After the Main

A lovely dinner for 2. Well, in all honesty we did some custom quesadillas in the black cast iron skillet. Me, tomato and mozzarella of course with a sprinkle of oregano. For him, sliced left over ham with cheese and tomato. The lovely part was mainly the two of us sharing stories of our day, no rush, no editing.

Although I was perfectly full, something, some other degree of the taste buds started screaming, "Sweets! Must have sweets!" To quiet my inner beast I said out loud, "I am going to have some strawberries, would you like some?"

My husband declined but I rinsed and sliced up 3 large, lush, juicy, sweet, perfectly ripe red berries and ate them on a plate with a fork. Very dignified.

"I can't believe how full I am," I proclaimed and went to the computer.

Moments later, the inner voice cried out, "NO, CHOCOLATE!"

Oh my. I thought I could head off the beast within by having the healthy sweet snack right away. It seemed to only worsen the condition. The left-over Easter candy did not help by answering, "Smaller than snack size, just bite size pieces, just one can't hurt."

Really? Who can have just one? Well, one of each...

What's one to do?

Wednesday, April 11, 2012

Kitchen Gadgets + Simple Things

I absolutely HAD TO have the Cuisinart food processor. HAD TO. Like a child jumping up and down, practically shrieking, "I want one of THOSE!" Once received it sat on the kitchen counter for almost a year, unused, and I was terrified.

Afraid I would have to face the recipes I put aside with excuses, "I don't have time to do that," or "I don't have a food processor, so..." Afraid I might make something awful. Afraid I might cut myself cleaning it (ok, that was a small and lame factor, but it crossed my mind nonetheless).

Finally, I decided to make potato pancakes and put the potatoes through with an onion. How hard could it be? It took two of us to snap all of the pieces properly in place and set the wheels in motion, but once started, I wanted to simply put vegetables through the chute and see what else would happen. The pancakes were a long forgotten memory when I decided to try again.

"Not sure what to make for the night before Easter dinner. I am making a chicken and salad," said my sister.

"I can make a side if you want," I volunteered with no plan what-so-ever.

I scrolled through Food Network ideas, flipped through my latest Rachel Ray magazine with a cover featuring fall vegetables, then back to the computer. Zucchini Fritters. Hmmmmm. I can use the food processor!

3 zucchini

1/2 onion

sprinkle of flour

salt

pepper

mix to combine

drop generous wooden spoonfuls of mixture into hot oil

in a cast iron pan and watch the magic happen!

I could have easily doubled the recipe to make enough for the crowd, but alas, I had only those 3 zucchini. What to do? Take out another fancy gadget I had to have...

Used only for "special" occasions for cutting vegetables on a crudite platter or for making cucumbers look extra fancy on toasted baguette with horseradish mayo and roast beef (another fabulous recipe for parties from a girlfriend) - but I am off track. What says spring more than fancy cut and raw carrots? Seems unusual, however, I know as a child I strongly preferred raw veggies and hoped the next generation agreed.

The next most spring-like vegetable I could think of was of course, asparagus. Simply seasoned with salt, pepper, a touch of olive oil then roasted. Yum!