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Posts Tagged ‘leftovers’

Leftover Mashed Potato Pancakes

In Food, Recipes on December 27, 2012 at 9:43 am

mashed potato pancake

 

It’s a toss up between Thanksgiving and Christmas dinners for my favorite family meal of the year. For Christmas we start off with caviar and smoked trout and then move into a prime rib with Yorkshire pudding and mashed potatoes, followed by trifle. Go big, or go home. For the mashed potatoes I’m giddy when we’ve made enough to use for leftover mashed potato pancakes. My dad puts chives in his mashed potatoes, but if yours are without, do add some fresh chives to the pancake batter. Or, for a cheesy option, sprinkle some grated pecorino into the mix. These savory pancakes can be sweetened up for kiddie appetites with a spoonful of applesauce, though I prefer them with a dollop of crème fraîche.

Leftover Mashed Potato Pancakes

Makes 8 pancakes

2 cups leftover mashed potatoes

2 eggs

2 tablespoons all-purpose flour

salt and pepper to taste

2 tablespoons butter

crème fraîche or applesauce, optional, to garnish

batter

In a bowl, mix together mashed potatoes, eggs, flour and salt and pepper until smooth. Heat butter in a large skillet over medium-high heat, and using a 1/4 cup measure drop batter into 8 rounds into the pan and flatten slightly with spatula. (Depending on size of skillet, you may need to do this in two batches.)

batterskillet

 

Fry pancakes about 4 minutes until bottoms are golden and crispy, and then flip with spatula. Fry an additional 4-5 minutes until crispy and golden. Drain on paper towels and serve with either crème fraîche or applesauce.

potato pancakes

Leftovers, Pizza Edition

In Food on July 20, 2011 at 9:40 pm

A couple weeks ago my friend Lizzie mentioned that she had a couple black truffles burning a hole in her pocket. Let’s face it. We’ve all been there. I also had a bunch of kale, a couple slices of bacon and orphan pieces of cheese kicking around in the fridge that were looking for a home so we decided to have a pizza night. In addition to truffles, Lizzie and Matt brought over a fantastic watermelon, feta and arugula salad drizzled with olive oil. Mr. Foodinista picked up a couple merguez sausages and three rounds of Whole Foods Pizza dough, which he stretched onto baking sheets and then prepared the grill. And then I cleaned out the fridge. We ended up with…

Black truffle with caramelized onions and mozzarella. Everyone’s favorite.

Bacon, kale (sautéed in bacon fat), fresh ricotta and red sauce.

Merguez sausage, fontina and chimichurri (leftover from the previous evening’s grilled steaks). I’d make any of these pizzas again in a second, but it’s unlikely to happen unless the same mix of leftovers converge again in my fridge one day soon. But other pizzas await. The true satisfaction comes from seeing what you can come up with using the contents of your fridge. What are some of your favorite combinations?

Leftover Prime Rib Stroganoff

In Food, Recipes on January 1, 2011 at 2:29 pm

Happy New Year! What a gorgeous beginning to a brand new year! Last night we rang it in at a very swish party down the street, where our friends John and Jamie completely outdid themselves. Think slices of gooey grilled cheese sandwiches, braised short ribs, terrines of everything you can imagine and individual chocolate pots de creme sprinkled with sea salt. Jamie did all the cooking, and for quite a crowd. We of course did all the eating and drinking. And waking up this morning, with the cheery memories of last night still lingering, I have to say that 2011 is off to a pretty great start.

A start that doesn’t involve doing any dishes, the downside of which is that it doesn’t involve any leftovers either. But for those of you who are lucky enough to have prime rib in your fridge from last night’s feast—as I did last week after Christmas dinner—I thought I’d share a rather decadent use for it.

I found this stroganoff recipe from Molly Stevens that calls for tri-tip, but instead I subbed in leftover, cooked prime rib. Also, because it is so rich I skipped the grilled bread she calls for and instead used a more virtuous Barilla Plus farfalle, which is higher in protein than regular pasta and has omega 3 and fiber.

Leftover Prime Rib Stroganoff

Adapted from a recipe by Molly Stevens. I like to use a mix of crimini and oyster mushrooms, which won’t break the bank.

Serves 4-6

2 tablespoons (1/4 stick) unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices

Coarse kosher salt

1/4 cup dry vermouth or dry Sherry

1/4 cup crème fraîche

1 1 1/2-pound leftover prepared prime rib, cubed

1 cup thinly sliced shallots (about 4 large)

1 tablespoon all purpose flour

1 teaspoon tomato paste

1 cup beef broth

1/2 teaspoon Hungarian sweet paprika

1/4 cup sour cream

2 tablespoons chopped Italian parsley.

16-ounce box Barilla Plus farfalle, cooked to desired doneness

Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.

Add vermouth or sherry to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.

Melt remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Working in batches, add beef pieces to skillet and sauté just warm, about 30 seconds per side. Transfer beef to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.

Add prime rib and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.

Add beef mixture to mushrooms and stir to combine. Divide pasta into 4-6 bowls and spoon beef mixture over. Sprinkle with parsley and serve.

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