It was like a gift from the gods to find something in the freezer that we could eat. You could even say we discovered greatness on the second from the bottom shelf of the freezer: a clump of Bolognese sauce!
I dislike leftovers. I don’t like reheating what I ate last
night. Generally speaking I don’t take food home from restaurants. If there was
food left over, I probably picked out all the good parts, so why would I want
to eat the dregs of a doggy bag the next day for lunch? You eat old doggy food
from a tin? See, when I put it that, it sounds really yukky, right? Day old
salad makes me gag. I’ve seen my sister eat it for breakfast, and I’m still
scarred by the vision.
That being said, during the Great Moving Trauma, it was like
a gift from the gods to find something in the freezer that we could eat. You could even say we discovered
greatness on the second from the bottom shelf of the freezer: a clump of Bolognese
sauce! One of the advantages of our nomadic lifestyle is that very little
accumulates in the fridge or cabinets. The disadvantage is that in times of
need, there is literally nothing to eat in the house. We’re talking about
finding a box of carbon datable unopened fat free crackers and thinking this
might hold us over for a day or so.
Back to the Bolognese: reheated with a good bunch of chili
peppers, lapped over some oversize rigatoni pasta and covered in Gorgonzola.
Then into the broiler until everything was bubbly. This just went from being an emergency recycle recipe to
something I planning on making the first night around. Besides its so much fun to let the name of the dish roll off your tongue: Pas-tah Bolo-Nay-Zay Pee-can-tay Al Fore-no con Gor-gone-zola. Now, you speaka like an Italian!
One of my more creative ‘ingredient’ recycling inspirations was a small
dish of left over cherries from a riff on cherries jubilee. Remember that
1950’s desert? It was the reason your mother had a copper chafing dish, so that
once a year you could set the cherries on fire. So cool. I did a warm cherry
over ice cream variation the other night, and realized that the cherries, which
were only flavored with a bit of Apry Apricot Brandy, would taste just about
perfect over seared duck breast. A swirl of mustard and that was all it took to
make a perfect sauce. That and a bottle of ’81 Bordeaux. Yes, I’m still
gloating over that bottle of wine.
The moral of the story is just because you ate it one way
doesn’t mean you can’t mix it up another day. Let your creative mind run free when faced with a small dish of mashed potatoes! What do you do with your leftovers? Hey, I’m willing to learn to love
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