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Posts Tagged ‘Leftovers’

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I have raved about the incredibly talented, (and crazy stylish!) chef Marcus Samuelsson here before, and this months’ recipe is yet another amazing staple I’ve learned from one of his wonderful cookbooks. This streamlined pickling process is such a cinch, you won’t ever need to look back at this recipe after you’ve pickled your first batch. I actually made these bad boys at the end of the winter, when I wasn’t able to get through all the vegetables that my kick-ass winter CSA bestowed upon me. This was a great way to make sure my kohlrabies, beets, daikon radishes, and carrots didn’t go to waste before I had a chance to use them.

But. In all honesty, I think spring & summer is the best time to get your pickle on: picnics, BBQ’s, beach days… Burgers, seafood sammys, charcuterie boards, (oh my!)… They’re all screaming for some sweet & tangy garnishes. Happy pickling!

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(Adapted from Aquavit, by chef Marcus Samuelsson)

For the pickling liquid:

3 c boiling water

2 c white vinegar

1 c sugar

Liberal pinches of the following: kosher salt, turmeric, assorted peppercorns coriander seeds, (toasted and crushed)

A few cardamom pods, (toasted & crushed)

A few cloves

A few juniper berries

2 bay leafs

1 shallot, sliced thin

fresh parsley

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* You do not have to have EVERY item on this list to make pickles! Just go with what’cha got!

To Pickle:

3 beets, peeled, rinsed, & cut into wedges/sticks/slices

2 kohlrabies, peeled, rinsed, & cut into wedges/sticks/slices

1 small daikon radish, peeled, rinsed, & cut into wedges/sticks/slices

3 carrots, peeled, rinsed, & cut into wedges/sticks/slices

*Pickle whatever you want! Doesn’t need to be these items…

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In a medium bowl, combine the boiling water, vinegar & sugar. Whisk so sugar dissolves. Allow mix to cool a bit. Then, stir in the remaining ‘pickling liquid’ ingredients.

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Arrange soon-to-be-pickled veggies in jars and pour the liquid in over them. You can enjoy the pickles as soon as the following day—or wait a few days for a stronger pickle. They’ll keep for about 2 weeks.

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Make yourself a killer sammy, garnish with homemade pickles, and take that sucker OUTSIDE! Happy season of eating outdoors!

The incredibly talented, (and crazy stylish!) chef Marcus Samuelsson:

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From Dish Amelia:
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A person makes beans for a lot of reasons…economy and health spring immediately to mind..I made these ones in honor of Rico, a very good bean maker, a remarkable “maker” in general. My dad gave me a bag of these Anasazi beans a while ago from New Mexico. They are in the pinto family, but maybe slightly larger and differently dappled. He also gave me the awesome micaceous pot I used, which is as fabulous for cooking beans as it is to look at.  He also gave me a number of old New Mexican cookbooks, (almost all pamphlet-size, as old regional ones often are), which I consulted before riffing on the bean making. He actually gave me all those nice items at different times, they just happened to convene at the perfect moment early in this New Year.  (Thanks Dad). And here you go Rico.

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2.5 cups dry beans

3 cloves garlic, smashed

A few pinches dried New Mexican red chile

1 tsp sugar

1 tablespoon lard

2 tsp kosher salt

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Wash the beans and then cover them with an inch of water and let them soak overnight.

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It’s great if you have a bunch of work to do at home the next day, and you can mind the beans. (It doesn’t take forever, and there are ways of shortening the process, but if you have the time, why not take the long way. It’s prettier. )

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Put the beans and the remaining soaking liquid into your pot. Add the smashed garlic and tsp of sugar. Bring this to a boil. The first time it does this it will kind of foam up, so turn the heat down a little and it goes away.

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Cook the beans, giving them a stir once in a while. You may need to add a little water as it evaporates. One of the benefits of the form of this pot is that it’s deep and the shape sort of restrains the way the contents evaporate. Cook for 2 hours. When beans are tender and nearly done, add the salt, chile and lard. Stir a bit and let it come together maybe fifteen minutes more. They really taste fantastic. These Anasazi beans cook a little faster than regular pintos, which could take up to four hours. The beans should be getting somewhat dry, but I like all that soupy business with rice etc, so you be the judge. Here’s to health, wealth, and timing.

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From Dish Danielle:

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A week before Thanksgiving with no real holiday plans, the bf and I decided to host a little something at my place. We felt the right thing to do was to bring all the turkey day strays together to share a proper feast. The 8-10 person guest list quickly grew to 18… My one requirement: bring a dish to share with the group! This was a holiday potluck, so I honed in on the one dish the hostess would be responsible for: the turkey complete with stuffing.* I ordered a bird from a local farm upstate and was informed she (Florence…yes we named her…), was sacrificed only 4-5 days before our feast! Fresh as a daisy, I had to do right by her. I resolved to use every scrap of pretty Florence that I could, both pre/post roasting.

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This meal was honestly the very best Thanksgiving spread I have ever seen/eaten. Everyone’s contributions were absolutely deeeelicious. Although I sent everyone home with piles of left-overs, the bird was far from stripped. I decided to make a soup with the leftover odds & ends.

DISCLAIMER: This recipe is NOT meant to be followed to a tee! Riff on it however you see fit. Hang onto your roasting scraps and see where your soup takes you. This kind of soup can be made all winter long and interpreted in many different ways.  It’s time consuming but fairly hands off, so great to make while you’re having a cozy afternoon at home. What scraps do you having looming in your fridge right now?

soup ingredients

Ingredients:

1 bird carcass

3 leeks, rinsed and sliced (tops also rinsed, sliced and set aside)

4 shallots, sliced

1 head of fennel cut into 1” chunks

10 garlic cloves, sliced

2 parsnips

3 carrots

¾ bottle of white wine

1 box veggie stock

3 qts water

3 bay leaves

1 apple, pitted & chopped

1 pear, pitted & chopped

2 apple cores (leftover stuffing scraps)

2 pear cores  (leftover stuffing scraps)

2 stems of sage

1 handful of rough chopped fresh parsley

2 handfuls small potatoes, cut into 2” chunks

1 bunch fresh thyme, pruned and rough chopped

red chili pepper flakes

S&P

cheesecloth

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Start by sautéing leeks, shallots, and fennel in your largest stock pot over med-low heat. Add garlic and cook until fragrant. Add parsnips/carrots and cook for 5mins. Add wine and raise heat to simmer. Pour the rest into a wine glass and enjoy. Sip and simmer for 20mins. Add stock, water, and bay leaf. Once you’re back to a simmer add Flor the bird! Arrange so it’s completely submerged. Toss in two pinches red chili flakes. Let it bubble awhile…

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Now, pile the leftover scraps into several small heaps: the apples/pears, the cores, the leek tops, and the sage. Using the cheesecloth, bundle 2-3 small piles up into the cloth and tie with kitchen string. Drop satchels into soup and continue to simmer. Add thyme. Season with S&P. Add potatoes. Soup should be just about done when potatoes are cooked to your liking. Remove from heat and discard cheesecloth bundles. Pull the bird out of the soup and allow to cool on large platter. Tear meat off bones, shred into smaller pieces and toss back into the pot.

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Once soup has cooled, skim fat off top.

Garnish with fresh parsley, serve with crusty bread and a glass of apple cider. Enjoy turkey day’s bounty one more time and count the things you’re thankful for. It’s holiday season y’all.

*I hate to admit it but, dish Amelia’s pumpernickel & rye stuffing bested this hostess’s!

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