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Posts tagged ‘leftovers’

Happy Mothers Day, Waste Not Want Not Bread Pudding

My Mama taught me not to waste food, I had to clean my plate and sit at the table until either the food was gone or one of us, both stubborn by nature gave in. One day my Mom made liver and onions, bleh, hate it still do. I refused to eat it and literally sat at the table all night long with the food in front of me and still wouldn’t touch it.  To this day I have not eaten liver and onions and won’t make it.

Honoring my wonderful Mother on this day I decided instead of baking something new I decided to repurpose leftovers and make this bread pudding. Here is what I had:

2 challah rolls (more than a day old but still good)

4 egg yolks (left over from my dacquoise)

peaches from the peach ice cream

1/2 container of blueberries

creme fraiche

With those ingredients I made bread pudding.  Bread pudding is simple rustic down home fare. I remember Mom made bread pudding often and it was one of my favorite desserts. She was frugal and never wasted anything and would save bread that wasn’t eaten to make this pudding. This is not her recipe it’s mine but it’s equally as good as hers. Mom is a great cook, intuitive, creative and accomplished. I learned so much from her and wish that I were with her this Mothers Day!

Bread Pudding With Peaches and Blueberries

2 large challah rolls day old or older is best, brioche is also good

4 egg yolks plus 1 whole egg

1 cup whole milk

1 1/4 cup heavy cream

1/3 cup creme fraiche

1/2 cup sugar

1 1/2 tsp vanilla extract

dash of salt

Peaches (optional) chopped or crushed or even a peach jam or preserve

fresh blueberries (you decide how much to add)

Heat oven to 350 degree’s. Whisk the egg yolks and whole egg with the sugar in a mixing bowl. Add the milk, cream and creme fraiche and continue whisking until combined. Add a dash of salt and the vanilla and whisk just until mixed.

Add the torn bread and stir until the bread is completely immersed in the custard base, add the blueberries and fold them in.

Butter your ramekins or baking dishes, spread some peaches on the bottom and spoon the bread pudding mixture, dividing into 3 large or 6 small baking dishes.

Place the baking dishes in a large roasting pan or baking dish place into the oven and then add enough hot water so that it comes halfway up the sides of your dishes. Bake for 30-40 minutes or until set.

I served it with some creme fraiche gently sweetened with brown sugar. It’s fantastic and adding the peaches and blueberries make this dessert so good!

Happy Mothers Day to all of you whether you have children, fur babies, a classroom of children, do volunteer work with kids or just love them it’s a day to celebrate women and Mothers and caregivers. I hope you all have a wonderful day.

Lamb Shoulder Roast With Spring Vegetables

Friends came over for Easter dinner and I wanted to serve a special main dish that screamed Spring, what comes to mind is lamb and to accompany the lamb a variety of vegetables. I bought a boneless lamb shoulder roast weighing 3.65 pounds trimmed and tied. I really don’t cook or eat that much meat especially roasts and did a search online for some ways to prepare.A meal that was  simple, no fuss and tasty was key. Jamie Olivers roast lamb shoulder sounded great, flavored with rosemary, salt, pepper and garlic and roasted until  so tender it falls apart. The rosemary in my garden is still around, can’t believe it lasted outside all winter and I had just enough for this recipe. Mr. Oliver cranks up the heat in the oven as high as it goes, lays rosemary and unpeeled garlic cloves at the bottom of a baking tray or roasting pan, rubs the meat with salt and pepper, gives it a good dose of olive oil, puts more rosemary and garlic on top of the meat, covers and roasts. Once you put the pan in the oven you immediately lower the oven temp to 325 and leave it for about 3 1/2-4 hours. In the end you have a lovely tender and fragrant lamb roast. After roasting you make a gravy from the pan drippings. The meat was so tender I couldn’t slice it, it fell apart as I touched it that’s why it looks so sloppy. It really was so good and so easy to prepare, no fuss at all.

The vegetables I used are peas, carrots and asparagus. The carrots and asparagus were roasted in the oven and the peas steamed and smothered in butter. I also had some small yukon gold potatoes that I boiled then drained,  put in a buttered oval casserole and oven roasted at 400 degree’s covered with foil until the potatoes just began to brown, approximately 45 minutes.

There were leftovers which I made into a shepherds pie, just mix leftover gravy with the meat and vegetables, mash some potatoes, spread on top and bake at 400 degree’s until the mash crust is browned and filling is bubbly.

Jamie Olivers Roasted Lamb Shoulder

One boneless lamb shoulder roast (Mine was 3.65 lbs)

1/2 bulb garlic peel on and gently smashed

2 red onions peeled and quartered

6-8 sprigs fresh rosemary

olive oil

salt and pepper

You will need a roasting pan with a lid or if you don’t have you can cover this with tin foil.  Heat the oven as high as it goes which in my case was 550 degree’s. Drizzle a little olive oil in the bottom of your pan and lay several sprigs of rosemary and half of the garlic which you smashed peel and all. Rub some olive oil on the lamb and season with salt and pepper. Lay on the rosemary and garlic. Put another sprig or two of rosemary on top along with the rest of the garlic. Surround the meat with the onion quarters and put the lid on or cover tightly with foil. Place in the oven and immediately lower the temperature to 325 degree’s. Roast for 3 1/2 to 4 hours.

Remove from the oven and pick out the rosemary (discard), onion and garlic. Pour through a sieve, pressing the onion and garlic and pour into a pan where you will reduce by about 1/3.  Make a slurry using 1 tbs of flour and add to the reduced pan juices along with some wine, broth or water, just a little. Whisk until it thickens. Serve along side the roast.

My favorite part of the meal is the spring vegetables, I wasn’t lucky enough to find them at the farmers market, there are still a few weeks left before they appear according to the farmers. I was able to get some incredibly fresh vegetables at the store and some frozen peas. No recipe required for the vegetables, the carrots and asparagus are oven roasted with salt and pepper and olive oil, the peas are steamed and then I put them all together on a platter with some good salted butter.

Leftovers made into shepherds pie

Re-Purposing Leftovers-Salmon,Asparagus And Whole Wheat Pappardelle

A Bowl of pasta

bowl of pasta

I refuse to waste food and love re-purposing leftovers. It’s a challenge to try to come up with a creative and delicious dish that puts a fresh spin on your leftover food. I had a small piece of salmon and a few stalks of asparagus left over from dinner the other night, I also have some whole wheat pappardelle in the pantry that I bought (by accident) and need to start using (not a fan of whole wheat pasta). This dish came together in a flash and was really delicious, all I did was saute some shallot in a little olive oil, add a little white wine, then some heavy cream, a little dijon mustard, lemon zest, salt and pepper and reduced until it started to thicken. At the end I added the asparagus and salmon and the cooked pappardelle. This is not the type of dish that needs precise measuring, I basically ad libbed, a little of this and that until it came together. Use what you have, peas come to mind, chicken, or without any meat or fish. The pasta in the cream sauce with vegetables is wonderful on it’s own.

The amounts are approximate

Serves 1-2

1 lobe of a shallot chopped

Olive oil for pan

1/4 cup white wine

1/2 cup heavy cream

1/2 tsp lemon zest

salt and pepper to taste

1 small salmon fillet

4 stalks asparagus

Pappardelle (small handful)

Fill large pan with water add salt and bring to a rolling boil. Heat olive oil in pan, add the shallot and saute until translucent. Add the wine and reduce by half. Now add the cream, dijon,lemon zest, salt and pepper and cook until it’s reduced by half. It should be nicely thick. While the cream sauce is reducing add the pasta to the boiling water, now I used whole wheat pappardelle, it took a good 10 minutes for an al dente pasta.

When the cream sauce is reduced add the asparagus and salmon, toss in the pappardelle and gently stir until it is coated with the sauce. Serve immediately.

Re-purposing Leftovers- Spicy Merguez Hand Pies

Spicy Merguez Hand Pies

I hate wasting or throwing away food, I freeze when its feasible, and try to come up with creative ways to use scraps and leftovers to create something new. I made a pie yesterday, the double crust lemon pie posted here and the other day I made a spicy merguez filling for a food52 contest to go with semolina pancakes. So I thought I would roll out the pie dough, cut into circles and fill with the merguez filling. The result is delicious and a wonderful lunch with a crisp salad, and you would never know its leftovers. This is not meatless (Meatless Monday) but using food rather than wasting it should apply any day of the week. These would be great filled with vegetables or cheese or both also. Here is the link to Semolina Pancakes With Spicy Merguez Filling. So if you have leftover dough from your pie, don’t throw it away, re-invent it.

Rolled out left over pie dough cut into circles, I was able to make 5 good size pies, I added a heaping tablespoon of filling closed into half moon shape, crimped edges with fork and baked at 375 degrees until golden brown. I served with a salad with yogurt, lemon and herb dressing.