HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts

Monday, December 1, 2014

Cottage Pie with a hand from Tamasin Day-Lewis in Saveur Magazine

        
Growing up in Canada, the Sunday Roast was a tradition in our house.  An enormous piece of beef would appear on the dinner table and our extended family would dig in.  And it was almost always beef because my parents had no great affection for lamb or, heaven forbid, pork which could cause a disease called "Trichinosis", the very sound of which sent shivers up our spines.  So beef it was. In the week after the roast, my mother would make Shepherd’s Pie, which is what she always called it.  This is a really old English recipe.  The first time it was printed was in an anonymous writer’s cookbook in 1737 called “The Whole Duty of a Woman”. (Can you imagine the response that title would arouse today? )  Shepherd’s Pie has evolved since then. In the Victorian era, the hand-cranked meat grinder was introduced so that turning the leftover roast into minced meat was infinitely easier. Mixed with onions and, sometimes, leftover vegetables, the filling was then topped with mashed potatoes and reheated in the oven.  I loved it.  And it was a good thing because it was a weekly staple in our house for years and years.  But when Andrew and I got together he cringed at the very thought of Shepherd’s Pie.  Apparently when he was in school in England, in his own words, ‘you can just imagine how badly it could be made’.   But having already made hash with some leftover prime rib, I still had leftovers. I decided to prove him wrong.  But first I had to correct something wrong about my mother’s Shepherd’s Pie.

Friday, November 28, 2014

Thanksgiving Way Out West: The Remains of the Day...Turkey Tetrazini so good, you may want to roast another Turkey




         This is my absolute favorite Thanksgiving recipe.  It is such a favorite that I have been known to cook a turkey or turkey breast just to make it.  It also is a great sentimental favorite because it was one of the first pieces of food writing I ever had published In Saveur Magazine. And then there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.


Thursday, October 30, 2014

Sheila Lukins' Roast Beef and Vegetable Hash


Today is Chewing the Fat's 5th Birthday!  Five years ago this very day we published our very first post!  We've been hard at it ever since.  Now, 526 posts and over 900,000 (!) page views later, we are celebrating this milestone with a request: Will you please go to the bottom of this page and tell us what you'd like to see more of, what you'd like to hear less of, and what we can do to make you want to come back time after time.  We really appreciated your viewership and we'd really appreciate hearing from you!  Happy Birthday! 
         It may come as a huge surprise to you, as it did to me, to know that the #1 most viewed recipe on Chewing the Fat is one for James Beard’s Roast Beef Hash.  (See http://www.chewingthefat.us.com/2012/01/james-beards-roast-beef-hash.html) With 16,439 page views, this recipe continues to be searched for on a daily basis.  To me this says three things: 1. Great recipes never die with the Chef who created them. 2.  There is clearly an extraordinary amount of leftover roast beef in this county at any given moment. 3. And despite the fact that the finished dish is almost impossible to photograph looking appetizing, its looks are no barrier to its popularity.        


With such a huge success on our hands, you’d think I would have abandoned any thought of trying to find another hash recipe at all.  However, I considered it a challenge to try to top or at least equal James Beard’s version.  That and the fact I too had a lot of roast beef leftover from a Prime Rib. Besides, Andrew positively loves hash.  Then I found a recipe from the late, great Sheila Lukins and gave it a go. The results were another hash that was in many ways as good as Beard’s and, with its colorful vegetables, a good deal more photogenic.

Thursday, January 2, 2014

Philly Cheesesteaks all gussied up...another way to use that leftover Roast Beef


         From the numbers of people who have clicked on James Beard’s Roast Beef Hash recipe just this week (1703 and counting), my guess is there’s a lot of Prime Rib leftover from our Holiday menus.  That’s the case here and after I’d made the hash, I still had a surfeit of delicious and wildly expensive beef.  I have a tremendous weakness for Philadelphia Cheesesteaks, which is generally satisfied by visits to a food truck that’s stationed right on the corner of our New York City street.  Their version is about as basic as you can get:  Thinly sliced beef goes on the flat top where it’s cooked till it’s grey.  Onions, mayo and green peppers are optional. Cheese Whiz is not.  The finished combination is loaded into a soft bun and handed over in a sheath of aluminum foil.  I can’t vouch for the legitimacy of the Potluck CafĂ© Truck’s  version. I only know they are my guilty pleasure about once a month. So as I stared at the remaining roast, I decided to see if I could make a reasonable facsimile of the original.  I ended up with quite a fancy version that might not fly in Philadelphia but which sure hit the spot.

Friday, November 26, 2010

Got Turkey? This Turkey Tetrazini is so good, you might want to roast another bird






I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.

That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.

Saturday, January 9, 2010

Spicy Pork Stew or What do I do with all that leftover Pernil?


I am sure that by now, faithful readers must believe that the tale of two hams has run its course.  If need be, you can quickly read what happened to my two friends who mistakenly ordered fresh hams rather than smoked for their Monte’s Ham. (Click here for all the gory details http://www.chewingthefat.us.com/search/label/Arroz%20can%20Gandules).

Well, what I had left was a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side.  I could hardly get enough of that dish and it re-heats easily and well. But in my experience, roasted pork doesn’t.   So out of a nice solid piece of well-seasoned meat, I made stew.  It’s an absolute winner and an ideal cold weather dish. And you can make it even if you don't have any Pernil lying about.  It works as beautifully with fresh pork as it does with cooked.

Saturday, November 28, 2009

A recipe for Turkey Tetrazini so good, you may want to roast another bird. Seriously.






I am so fond of this recipe, I have, on at least one occasion, cooked a turkey merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.


That’s because one of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.