Idea Time: What to Do with Leftover…
Sometimes we just need a little inspiration when it comes to leftovers. Read on for a few ideas that you might like, or that might spark your creative juices to come up with something even better.
LEFTOVER BRIE
Make Sandwiches. Such as sliders made with bacon, brie, and jam.
Garnish Pumpkin Bread. Topping pumpkin bread with brie is like adding cream cheese frosting “with a touch of sophistication.”
Hand Pies. Such as asparagus and brie hand pies (recipe below from www.food52.com). They’re big on flavor, come together in an hour, and the asparagus can be easily subbed for something more seasonal (like kale or grapes).
Asparagus and Brie Hand Pies
2 tablespoons (30 grams) extra virgin olive oil
6 large shallots (about 180 grams), peeled, halved, and thinly sliced
3/4 teaspoon (4 grams) kosher salt
1 teaspoon (3 grams) freshly ground black pepper
1 tablespoon (15 grams) sherry vinegar
all-purpose flour for rolling
1 package puff pastry
2 pounds (about 970 grams) thick asparagus spears or 1Ω pounds (about 570 grams) thin/pencil asparagus, woody ends generously trimmed and discarded (youíre aiming for pieces of asparagus about 5 inches/13 centimeters long)
12 ounces (340 grams) brie cheese cut into thick slices
egg wash (1 large egg plus 1 tablespoon water), for brushing
sesame seeds for sprinknling
Directions:
In a medium skillet over medium heat, warm the oil. Cook the shallots, stirring occasionally, for 4 to 5 minutes, until softened and translucent. Add the salt and pepper and reduce the heat to low. Continue to cook, stirring occasionally, for 20 to 25 minutes, until the shallots have begun to brown. Stir in the vinegar and let cool completely.
On a lightly floured surface, roll out the dough to a rectangle about 20x20 inches/50x50 centimeters, slightly thicker than º inch/6 millimeters. If the dough feels soft at this point, use the rolling pin to unfurl onto a parchment-lined baking sheet and chill before proceeding.
Using a pastry wheel, bench scraper, or sharp knife, divide the dough into 8 pieces and form into squares (each about 5x5 inches/13x13 centimeters). Divide the shallots evenly among the dough, spreading in an even layer in the center.
Divide the asparagus into 8 even portions. Divide the Brie into 8 even portions, each about 1Ω ounces (43 grams). Line a baking sheet with parchment paper.
Working with one piece of dough at a time, place on the prepared baking sheet. Arrange one portion of asparagus in a bundle in the center, then place one portion of Brie on top. Fold one of the points inward toward the center of the square. Brush the exposed dough with the egg wash, then fold the opposite corner in, pressing on the dough to seal. Brush any remaining exposed dough with the egg wash. Sprinkle the dough generously with the sesame seeds. Repeat with the remaining pieces of dough, asparagus, and Brie. Refrigerate for at least 15 minutes or up to 1 hour.
Toward the end of the chill time, arrange a rack in the lower third of the oven, preferably with a baking steel or stone on it; heat the oven to 425∞F/218∞C.
Bake the pies (on the steel/stone, if using) for 30 to 35 minutes, until the crust is deeply golden brown and the asparagus is tender. Let cool for at least 5 minutes before serving warm (they are also delicious at room temperature).
On a lightly floured surface, roll out the dough to a rectangle about 20x20 inches/50x50 centimeters, slightly thicker than º inch/6 millimeters. If the dough feels soft at this point, use the rolling pin to unfurl onto a parchment-lined baking sheet and chill before proceeding.
Using a pastry wheel, bench scraper, or sharp knife, divide the dough into 8 pieces and form into squares (each about 5x5 inches/13x13 centimeters). Divide the shallots evenly among the dough, spreading in an even layer in the center.
Divide the asparagus into 8 even portions. Divide the Brie into 8 even portions, each about 1Ω ounces (43 grams). Line a baking sheet with parchment paper.
Working with one piece of dough at a time, place on the prepared baking sheet. Arrange one portion of asparagus in a bundle in the center, then place one portion of Brie on top. Fold one of the points inward toward the center of the square. Brush the exposed dough with the egg wash, then fold the opposite corner in, pressing on the dough to seal. Brush any remaining exposed dough with the egg wash. Sprinkle the dough generously with the sesame seeds. Repeat with the remaining pieces of dough, asparagus, and Brie. Refrigerate for at least 15 minutes or up to 1 hour.
Toward the end of the chill time, arrange a rack in the lower third of the oven, preferably with a baking steel or stone on it; heat the oven to 425∞F/218∞C.
Bake the pies (on the steel/stone, if using) for 30 to 35 minutes, until the crust is deeply golden brown and the asparagus is tender. Let cool for at least 5 minutes before serving warm (they are also delicious at room temperature).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
LEFTOVER COOKED BROCCOLI
Make soup. Broccoli and cheddar, broccoli and potato, broccoli and rice, etc. etc.
Stuff chicken. Broccoli, cheddar cheese, garlic, and poultry spices make for a mouth-watering filling for chicken breasts.
Stuff baked potatoes. Broccoli with cream cheese, jarred pimentos, shredded cheese, and garlic create a melt-in-your-mouth topping for baked potatoes.
Make quiche. Broccoli and cheddar cheese, chopped onion, and whatever else you have on hand can result in a delicious breakfast or brunch dish.
Make pesto. A homemade pesto sauce crafted from broccoli, aromatic garlic, tangy lemon juice, and cream cheese brings any pasta dish to life.
LEFTOVER BISCUITS
Make chicken pot pie casserole. Any good chicken pot pie filling recipe works. Pour filling into a square baking dish and bake until fully heated through. Then top with halved biscuits and heat 10 or so minutes longer so biscuits are heated through as well.
Make biscuit-breakfast-sandwiches. Fry up some bacon or sausage patties and layer onto biscuits with shredded cheese, a thin tomato slice and some scrambled eggs.
Make roasted tomato soup with crispy croutons. Cube and broil biscuits until toasty and crunchy, then top your soup.
Serve up strawberry shortcake. Sweetened whipped cream and berries shine atop the neutral canvas that a biscuit provides.
Make a breakfast casserole. Use your favorite recipe, but incorporate chunked biscuits into the filling and bake as usual.
Make bread pudding. Any bread pudding recipe works well when swapping out the bread for biscuits chunks.
Make biscuits and gravy. Duh.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.brightly.eco.com
- www.thekitchn.com
