We are still about a month and a half away from moving, but already the kitchen is beginning to feel different. We’re beginning to think in terms of using up rather than storing away. How are we going to get through that bag of lentils? Is it really worth making another batch of chilli sauce now? Jam jars are awkward to pack – we’d better just eat the berries, hadn’t we?
The Spouse and I tend to be a couple of culinary pack rats, tucking old cheese rinds into the freezer to drown richly in later soups, and seeing stale bread as beneficial breadcrumbs rather than as compost fodder. So, as the prospect of boxing everything looms large again, we have to deliberately reverse that process and find ways of using up all the leftovers, those stored and those lurking.
Some people turn leftovers into an art form. Take Nigella Lawson’s Champagne Risotto. Perfect, I’m sure. Nigella usually is. But I’m not sure if it is better or worse to instruct her reader not to open a bottle specifically for this recipe. I’m not sure I am the kind of person who just has 1 1/2 cups of champagne left over and hanging around unclaimed. Maybe someday.
Still, I do like a bit of panache and creativity. One of the best leftover tricks up I know is one I picked up from Kingston, Ontario’s Chez Piggy. Picture it, that bit-too-much of moussaka remains from last night’s Greek feast. It was, you remember, soooooo good. But, as I said, too much. So you wrapped it up and popped it in the fridge. Now, it is morning, and strangely, you and your kitchenmate are both hungry. And you both want that moussaka. So the answer, inevitably, is omelettes. Two eggs, beaten frothily with a little water, and salt and pepper to taste. Into a hot pan, and gentle pushed around as it sets into soft eggy curds. Then spoon in your moussaka leftovers over one half of the eggs, and let it continue to cook for a few minutes so that the moussaka heats through and you get a nice colour to the eggy shell on the bottom. Then, gently fold your omelette in half and slide it onto a plate for immediate, delighted consumption. Then make omelette #2 for the kitchenmate…
But enough dreaming ahead. Time for a recent tally.
Friday’s lunch: first glorious leftover victory – and made glorious by the almost thoughtless simplicity of it. Leftover grainy mustard, from last week’s abundantly sauced pork stew, beaten into 2 eggs, splashed with milk, and then lazily scrambled. Eaten in a bowl. Win.
Saturday’s lunch – should have been a slam dunk. Should also have been the long-lurking tin of sardines from the cupboard, served hot on toast. Instead, the fresh sardines at the fishmongers down the street gave me the eye and then had the nerve to follow me home. I watched as they did a little dance with some egg and a dusting of flour, jumped into the hot and buttery frying pan, then slipped into seedy buns with sliced tomatoes and plenty of pepper. A fail for the leftovers consumption. But a good grade for fresh yumminess. And Saturdays are days for neighbourhood marketing. Maybe I could get some points for using up local experience before the move. You think?
Sunday lunch was at church – our habitual congregational post-service nosh. So no points either way.
And here’s some of the plan for this week:
– More of the mustard gravy used as sauce for a scone pizza, topped with caramelized onions and cheddar.
– Lentil cookies – see Alton Brown… Will post update post-consumption on this… I want to be convinced.
– Something with capers. I am not moving capers. Because, unlike pickled, I will not be tempted to eat them in the van. I think.
– Peanut butter noodles. A big hit with the sprogs. While cooking noodles of your choice, gently roast two teaspoons of cumin seeds in a dry frying pan. When they are smelling fragrant, add a couple of heaped tablespoons of peanut butter and stir to melt. Add a little soy sauce and a grind or two of pepper to taste. Just before tossing in the cooked noodles, add a small ladle-full of the noodle cooking water, along with a good serving of frozen corn. Adults like this served with chilli sauce or dried flakes. Serve, of course, with glasses of milk.
I’d love some more clever ideas to add to the list. What’s your perfect frugal presby favourite? We may not be Mennonite, but we are pretty canny in the kitchen, don’ you think?
