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What is your ultimate leftover? My latest: Crab Risotto Cake

 
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Thu Nov 04, 2010 5:13 am    Post subject: What is your ultimate leftover? My latest: Crab Risotto Cake Reply with quote

Crab Risotto Cakes with Spicy Remoulade

Risotto Cakes are the ultimate leftover in my opinion. They are elegant, delicious, easy, and the perfect use for the giant pot of risotto I always seem to have left after we’ve eaten it for a few days.

Recipe here: http://wp.me/puWta-8y

What are your favorite ways to snazz up leftovers?
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Shut Up And Cook



Joined: 22 Sep 2010
Posts: 69
Location: Seattle, WA

PostPosted: Fri Nov 05, 2010 8:35 pm    Post subject: Savory bread pudding? Reply with quote

Just thought of another fave.

Savory bread pudding...you can use up all the stale old bread and add whatever else into the mix you like. Although, I will say that if anyone has a great recipe as a base for savory bread pudding...I'd love to get a copy. Still haven't found one that I think is great.

Come on folks...share your leftover secrets!

Smile
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Nov 09, 2010 5:48 pm    Post subject: Reply with quote

have made leftover risotto cakes using a wild mushroom risotto! 'twas wonderful!
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Shut Up And Cook



Joined: 22 Sep 2010
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Location: Seattle, WA

PostPosted: Tue Nov 09, 2010 5:54 pm    Post subject: Reply with quote

Oooh, leftover mushroom would be great...especially if topped with a fresh medley of sauteed wild mushrooms....

Getting hungry already!
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dory



Joined: 11 Nov 2007
Posts: 236
Location: Madison, WI

PostPosted: Tue Dec 14, 2010 7:52 pm    Post subject: Reply with quote

I love making what most people would cal frittatas but I would tend to call tortillas, having lived in Spain, with leftover pasta with pesto instead of the classic potatoes and onions. Yummy!

Dory
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Donna



Joined: 14 Oct 2005
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Location: Oakland, CA

PostPosted: Fri Dec 31, 2010 7:15 pm    Post subject: Reply with quote

I am currently braising leftover goose to make goose rillettes for a New Year's party. I made this last year and found it the most glorious use of leftover goose! I've also made goose pot-pie, but rillettes trumps that by a mile!
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Shut Up And Cook



Joined: 22 Sep 2010
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PostPosted: Mon Jan 03, 2011 1:52 am    Post subject: Reply with quote

Will you share the rilettes recipe once you're done? Thanks and Happy New Year!!
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Donna



Joined: 14 Oct 2005
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Location: Oakland, CA

PostPosted: Tue Jan 04, 2011 6:09 pm    Post subject: Reply with quote

I don't really have a recipe. I took the meat off the bones and made a stock of the bones with celery, carrots & onions. Then I braised the meat in goose fat and added broth and more fat occasionally. I added a bouquet garni tied in cheesecloth with several smashed garlic cloves, some cloves, cracked peppercorns and a stalk of thyme. I probably braised it for 4-5 hours in the oven at 350ºF. At the end of that time, I let it cool and then shredded it with two forks and put it in a glazed clay pot in the fridge. When it was cold, I put a little goose fat on top.

I served this at a New Year's party with homemade whole grain crackers, Dijon mustard and cornichons and my friends seem to enjoy it!

This is by far my favorite way to use up what's leftover from the Christmas goose! You can also add the giblets (chopped finely) in the braising, if you didn't use them when you cooked the goose.
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Shut Up And Cook



Joined: 22 Sep 2010
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PostPosted: Wed Jan 05, 2011 4:44 am    Post subject: Reply with quote

Sounds absolutely amazing!!

Thanks for sharing.
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