Second helpings
After all the holiday meals, looking in the refrigerator can be overwhelming. If you get creative you can rescue leftovers and any unused foods you bought ‘ just in case.’ Sometimes they are even better than the first time, and you will feel great not le
HOLIDAY RAMEN
On a recent trip to Japan I realized ramen was a perfect way to rescue leftovers — as long as you don’t need it to be authentic. I even made leftover Hanukkah ramen with brisket and potato latkes.
6 cups broth (turkey, chicken, beef, duck, pork), adding water if necessary to make 6 cups) 3 tbsp soy sauce 3 tbsp mirin or sake 1 tbsp rice vinegar or lime juice 2 slices fresh ginger root 4 green onions, thinly sliced, white and green parts separated
4 fresh shiitake (caps only) or cremini mushrooms, sliced
8 or more slices roast turkey, chicken, goose or duck, roast beef or brisket, or pork
8 slices cooked sweet potatoes or other root vegetables 1 to 2 cups chopped green vegetables 4 to 6 meatballs, chicken, fish or matzah balls 4 to 6 eggs 8 oz ramen, soba or udon noodles, spaghetti or rice noodles (or any cooked pasta or noodles) 4 pieces nori, optional 2 tbsp red or regular pickled ginger, thinly sliced, optional
2 tbsp chopped fresh cilantro
1. Place broth, soy sauce, mirin, vinegar, ginger, whites of green onions and mushrooms in a medium-sized saucepan. Bring to a boil. Simmer gently 15 minutes. Discard ginger root.
2. Reheat meat or poultry, vegetables and meatballs with about 1/2 cup broth in a baking dish, covered, in a preheated 375F oven 15 to 20 minutes until hot.
3. Poach (5 minutes) or medium cook eggs in boiling water (7 minutes) so the yolks are still runny.
4. Cook noodles in boiling, salted water until barely tender. Drain.
5. Arrange noodles, meat, root vegetables, green vegetables, meatballs and eggs in sections in large soup bowls. Spoon over broth. Top with green onions, cilantro, nori and ginger.
makes 4 to 6 servings
POUTINE
Poutine is a Canadian classic and as long as it doesn’t have to be traditional, is a fabulous way to rescue leftovers.
4 cups leftover cooked potatoes (roasted, boiled or mash) or sweet potatoes or root vegetables or 2 lbs raw Yukon Gold potatoes, cut into wedges 2 tbsp extra virgin olive oil 1 tsp kosher salt 2 cups semi-hard grating cheese (e.g. smoked Cheddar, Mozzarella, Swiss, Fontina) or 1 cup diced or crumbled fresh cheese (goat, feta)
2 cups shredded roast turkey, chicken, beef, pork, lamb, duck or braised brisket, lamb or pork
2 cups gravy, leftover soup, tomato sauce or barbecue sauce
2 tbsp chopped fresh parsley
1. Toss potatoes in a large bowl with oil and salt. Spread in a single layer on a baking sheet lined with parchment paper. If potatoes are cooked, roast in a preheated 400F oven 20 to 25 minutes or until hot and crispy or 40 to 45 minutes or until browned if potatoes are raw.
2. Heat poultry or meat in gravy, soup, tomato sauce or barbecue sauce until very hot. If you do not have enough sauce or if it is too thick, add cream or coconut milk.
3. Divide hot potatoes between individual plates or shallow bowls. Sprinkle with three-quarters of the cheese. Spoon over meat and sauce and sprinkle with remaining cheese and parsley.
makes 4 servings
HOLIDAY SEASON HASH
You can also use cooked fish or shellfish but add just before baking so it doesn’t overcook — smoked fish is especially delicious. 2 tbsp extra virgin olive oil 4 oz bacon, cooked sausage, pancetta, ham or prosciutto, diced 1 small onion, chopped 2 cups diced boiled or roasted potatoes or sweet potatoes or cooked rice or pasta
2 cups diced cooked roast beef, pork, chicken, duck, goose, turkey 2 cups diced cooked vegetables 1 cup juices from roast or stock, gravy or cream 1 tbsp chopped fresh parsley salt and pepper to taste 6 eggs
1. Heat oil in a large non-stick ovenproof skillet. Add bacon and cook until crisp. Discard all but about 3 tbsp oil from pan.
2. Add onions to pan and cook gently about 2 minutes. Add potatoes. Cook a few minutes. Add meat and vegetables and heat thoroughly. Add liquid. Bring to a boil.
3. Stir in parsley and season with salt and pepper to taste. Place pan in a preheated 400F oven (or transfer mixture to a baking dish) and bake until browned — about 30 minutes.
4. Poach or fry eggs and place one on top of each serving. Note: If not using pork, use 1/4 cup olive oil.
makes 4 to 6 servings