Lovin' Leftovers

Are your holiday decorations still up?

Or are you one of those people who puts up the Griswold Family-style light show the day after Halloween, just to have everything dismantled and boxed up by 6:01 a.m. December 26??

No matter if you've decked the halls with bough of holly or you've simply decked Uncle Hal for rifling through the holly, I'm sure you've got plenty of food in your fridge from holiday festivities.

By tomorrow, your sweet potato casserole will have lost it's original appeal.
The turkey, ham, tofurkey or lamb will be reduced to translucent petals clinging to brittle bones.

But if you want something new to jazz up the innards of your fridge, pretend I'm the Pied Piper of Hamelin....follow me( no rats, please. Y'all can stay at home).

Wonton Ravioli with Pomegranate Seeds Serves 3
I formulated this recipe to incorporate a few of the leftovers I had from holiday food. I incorporated the pomegranate seeds because they're seasonal, something seen as exotic, and lends a surprise to anything you put them in. They're tart yet sweet corpuscles of fruitiness. When not in season, you can substitute dried cranberries or raisins for the flavor or whole corn kernels to achieve the same texture. As I like to tell people, recipes are only guidelines and you can mix & match as you see fit.

I have a pet peeve with Harris Teeter right now: This box arrived in late November. See the beautiful pomegranates--pretty, shiny and red? Like apples. Well, the remnants of this box were sitting on a makeshift shelf in the produce department in late December. No new fruit had come in. I bought a chinese apple, out of curiosity and most of the seeds were dark, shriveled or brown. I had to throw the whole thing out because it was so rotted out. I was too distraught to go back to the grocery to complain. So, I'm talking about it here. Shame on you, Hairy Peter. For shame.

½ cup sweet potato, cooked, mashed
2 oz. roasted turkey breast, minced
½ cup fresh pomegranate seeds
¼ cup egg substitute (or 1 whole egg)
2 Tbsp. Parmesan cheese, grated
¼ tsp. black pepper, ground
1 Tbsp. fresh parsley, chopped
12 each wonton wrappers (3” square)

Bring 3 to 4 quarts of water to a strong boil in a large saucepan.
Combine the first 7 ingredients (sweet potato through parsley) in a medium bowl. Lay the 12 wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the filling among the wrappers, mounding approximately 1 teaspoon in the center of each.

Fold each wrapper over to form a triangle, and press gently around the edges to seal. 6. Carefully place the filled wontons in the boiling water, moving them gently at first so they don't stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes. Drain and serve with a sauce drizzled over the top.

Note: The ravioli can be filled and cooked ahead of time. After draining submerge in a bowl of cold water to stop the cooking process. Then drain again and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving with sauce.

Pretty pomegranates perched perfectly, perpetrating patient perpetuation .

The cooked ravioli don't photograph very well, so I didn't post those. Photoshop could not save those suckers. But these little triangular pockets of joy cannot wait to be dropped into the boiling water.






Monte Cristo Sandwich Serves 1
When I was a kid, there was this diner not far from our house, Oak Lane Diner, on Broad Street in North Philly. It's been open since 1944 (or '41...'42...I'm not sure. It's really old. I know that much) and they serve breakfast all day long. This with a duo of eggs and hash and I was in heaven. This recipe of mine is a lower fat/calorie version that makes leftover turkey and or ham take the grilled cheese/croque monsieur-madame thing to another level. It's dipped in an egg batter and either deep fried or pan-griddled. Sometimes there is powdered sugar dusted on top. A sugary-sweet raspberry sauce is served on the side or poured on top, to make this the most decadent thing since fried PB&J sandwiches.

2 slices sandwich bread
1/2 tablespoon Dijon mustard
2 Tbsp shredded swiss cheese
2 thin slices deli ham or turkey
1 Tbsp cranberry sauce
Cooking oil, for the pan
1/4 cup egg substitute or 1 egg
1 Tbsp milk
Pinch of salt
1 Tbsp butter

Spread 1 slice of bread with the mustard. Then layer on 1 slice of cheese followed by both slices of ham and the last piece of cheese. Spread the cranberry sauce on the other piece of bread, then press it, spread side down, onto the sandwich. Use a piece of paper towel to rub an unheated heavy skillet with a little cooking oil. Place the skillet over moderate heat. As the skillet heats, whisk the eggs, milk, and salt in a shallow bowl until frothy.

Put the butter in the center of the pan. As it starts to melt, hold the sandwich together firmly and briefly submerge one surface in the egg batter then twist and submerge the other surface. Immediately place the sandwich in the pan, before the butter browns. Grill the sandwich on the first side for about 3 minutes, until golden brown. Then flip it with a spatula and grill it on the second side for another 3 minutes. Using a spatula, transfer the sandwich from the pan to a plate, slice it in half, and serve.

Turkey Gumbo Serves 10
Gumbo is one of those dishes that is really special to me. My mom would make it occasionally and always tell of how my grandfather (straight from the Nawlins bayou, he was) would make it for them (she and her siblings) and explain each component as if she were a chemist synthesizing the most precious chemicals on earth. Now the task has been left up to me.

Gumbo HAS to have 2 things. I don't care what anybody says:

Okra. Fresh is preferred, but you can get a nice PictSweet bag in your local grocer's freezer section, that's OK, too. Make sure each pod is soft, green and doesn't make black marks or pocks on them. That shows signs that the pods are old 9and are going to be tough) and should be on their way to the compost heap.

and roux. This is a blond roux...is has to be cooked to a chocolate brown. Tan is OK, but brown is preferred. Red is best. You can't burn it though, or you have to start over (which sucks royally, but it happens if you don't stir it constantly.

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped yellow onion
1 cup chopped green pepper
1 cup chopped celery
1 1/2 tsp cayenne
1/4 lb andouille or other smoked sausage, minced
3 to 4 bay leaves
6 cups turkey or unsalted chicken stock
2 to 3 cups chopped leftover turkey meat
freshly ground black pepper to taste
1/2 tablespoon filé powder

Heat oil over medium-high heat in a large stock pot. Whisk in flour and continue to stir constantly—either with a whisk or a wooden spoon—until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce heat immediately and continue to stir.

Once roux has reached desired shade, carefully stir in onions, bell pepper, and celery, and continue to stir about 5 minutes, until vegetables begin to wilt. When the vegetables hit the roux, be careful of the cloud of steam. Add salt, cayenne, and sausage, and continue to cook about 5 minutes.

Rip and add bay leaves and stock, and bring to a boil. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add turkey and continue to simmer uncovered for an hour. Adjust seasoning. Thin out with more stock or water if necessary. In order to properly incorporate filé powder, mix it first with a few tablespoons of stock; stir to a smooth consistency and then add to gumbo. Serve with/over white rice, if desired.


NOTE: I've missed blogging more than anyone can imagine. My cute little laptop (as refurbished as it was when I got it last Christmas) has been in the shop for three weeks. I've stayed away from all things food and blog related because I can't just pop online when I want and say hello to you, my foodie friends. It needs a new motherboard and I was informed today that the part is on its way. I say, "Thank the Lord Jesus Christ (and Santa Claus, too) " because without that thing, I feel lost. On a good note, I've had 3 weeks for reading the books & magazines, visiting friends I haven't seen since last century, and getting my life in order for 2009.

Best wishes to you all, and see y'all next year! ;)

Potatoes, Rings & Things

This time next week, Christmas Day will be over. Evergreen trees will be sitting at the curb with remnants of icicles on them, beat up cardboard boxes (hopefully) will be overflowing from recycle bins, and holiday light displays will have been taken down (at my house we leave everything up until Jan 6. The Wise Men often get the shaft. They deserve some Holiday Decoration Love, too). Refrigerators will be stuffed with cakes, cookies, pies and other confectionery delights from friends and family and personal bests. There might be a leg of lamb, a mangled ham bone or a poultry carcass lurking around as well.


I'm not sure what the state of my refrigerator will be on December 26th, but I do know that it is the first day of Kwanzaa. As Afrocentric and "made-up" as the holiday is, I like it because it reminds me that there are still 7 more days of which I can receive gifts (or give them...after Christmas sales rock. Hard.)


What does all of this have to do with food? I don't know.

But I have a few recipes for you that are tasty and can be made from the leftover cardboard foodstuffs in the fridge.


Potato Latkes

I like this recipe because it uses mayo instead of eggs, making the mixture drier and easier to form patties. Also, mayo is already flavorful, no need to add much more seasoning to get the same results as using a few eggs. Dried lemon peel accentuates the sweet potato and is a wonderful low-sodium flavor additive. It mimics the same round flavor qualities of salt.

That little sucker in the back is a little dark, but there ain't nothin' wrong with that!

1 cup peeled and shredded russet or baking potatoes
1 cup peeled and shredded sweet potatoes
1/2 cup grated onion
1/4 cup fat-free mayonnaise
3 tablespoons all-purpose flour
1 1/2 teaspoons dried lemon peel
black pepper to taste
1/2 cup vegetable oil

Place the potatoes in a cheesecloth or clean dishtowel and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, mayonnaise, flour and lemon together. If need be, add more flour to mixture so that patties can be formed without falling apart.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Sprinkle with salt. Serve hot with ketchup or unsweetened applesauce.

Shredded potatoes & onions after the big squeeze. Make sure they're as dry as possible.

No, they're not tribbles. They're the latkes before the first flip. Aren't they cute?

Frittata

I like frittatas because it's like a stir-fry: you can add the little bits and snippets of items you have in your fridge or pantry and it works out because usually...there's cheese involved. Adding cheese to anything makes it palatable. That, and ketchup.

2 tablespoons butter
1 cup acorn squash, small diced
1 cup sliced baby portobella mushrooms
8 eggs
1 cup diced Gruyere cheese

1/4 tsp truffle salt
1/2 tsp ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add squash and sauté 4 minutes. Add mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, both cheeses and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Table For Two

I'm sure everyone is rushing around like little headless Cornish hens, trying to get holiday shopping, decorating, holiday concerts and holiday card-writing done. I am proud to say that I have done none of the above and I don't plan to.

Until next week or maybe even the week after that. (ha, ha...scared you)


I bought some handmade Christmas cards last year, that I never sent out, but I'm going to this year. I've 50 of them. And a roll of 100 stamps. I'm excited. Everyone on my "holiday shopping list" will do well if they get one of these handmade cards. You don't need me giving you any junk that will just lay about and gather dust. Or worse, be re-gifted at the next party you attend.


Speaking of "re-gifting" that brings me to today's recipes. They're from my November cooking class at Best Health. The class was aptly titled, Table For Two and featured recipes from a book co-authored by Bruce Weinstein and Mark Scarbrough, Cooking For Two. I bought the book , hoping to make cute, smaller portioned meals for myself.

The following recipes can be downloaded by clicking here. (just scroll to the bottom...pay no attention the the writing above it)

Linzer Cookies: Traditionally made with almond flour, I substituted oat flour, to mimic the texture and taste of almonds. Due to the success of my faux filbert gateau earlier this year, I knew this would work. The oats add fiber and less saturated fat than the almond flour would normally. By using Smart Balance buttery spread, powdered sugar, and sugar-free raspberry jam, these cookies are a lighter, flavor-filled facsimile of their traditional cousins.

Curry Carrot Cream Sauce: Originally made with heavy cream and freshly grated carrots, I substituted plain nonfat yogurt and pre-shredded bagged carrots. Because of the lack of moisture in bagged carrots, you will want to add 2/3 to 1 cup of water to your mixture to ensure the carrots cook in a timely fashion. This dish tastes great sprinkled with toasted caraway seeds and dotted with butter. The no-yolk egg noodles make this dish have a eastern European feel. Yum.

Fish & Potato Chowder: Usually chowders are classified as being full of creams, butters, and other fattening emulsifiers. Not this one! Thickened by the potatoes themselves and emulsified with Smart Balance buttery spread and nonfat milk, this soup hits the spot any cold winter's day. By ripping up the bay leaves and fresh thyme that are used in the recipe, more flavors are extracted during the short cooking time.

Time To Make The Doughnuts...

That's right, kids. It's doughnuts. I made doughnuts. Inspired by Seattle's Top Pot Doughnuts, these little ditties are not deep-fried (much to my Southern roots' dismay) but baked. I didn't know such a thing existed! This bodes well for my hips and for yours.

Krispy Kreme is within walking distance of my apartment and when I see the HOT NOW sign lit up, I never get the urge to cross three lanes of traffic to go in. BUT! They are the doughnuts by which all others are measured (sorry Dunkin Donuts fans). Now that I've got this recipe, Krispy Kreme will be reserved for out-of-town guests who want to see what all the fuss is about.

I found the recipe at Erin Cooks (who checked out 101 Cookbooks for inspiration) and her pretty pictures got me thinking. I just had to try them. I made them at work, hoping they'd be a hit, but they weren't. Not because they didn't taste good, but like I said...this is Krispy Kreme country. Doughnuts around here must be sweet, hot, yeasty, light, filled with obscene amounts of custard, jelly or dipped in a paper-thin glaze.

Next time I make them, I think that I'll add more sugar and perhaps play with the yeast to make them lighter. I will also dip the entire ring in a thin white flat icing and letting it set before dipping/topping them with the colored icing. They're best eaten hot from the oven, but if you wait 30 minutes, the effect will still be the same. Think of them as french fries: excellent fresh from the fryer, but not so great after becoming stone cold.

Baked Doughnuts
Makes 1 1/2 - 2 dozen doughnuts
adapted from 101 Cookbooks and Erin Cooks

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 tsp kosher salt

Colored Icing

2 cups confectioners' sugar
1 tsp vanilla extract
4-6 tablespoons milk (depending on your desired consistency)
2-4 drops of food coloring (depending on your desired shade )

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to an oiled bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Use a 2-3 inch cookie cutter or biscuit cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, combine the confectioners sugar, milk, vanilla, and food coloring in a medium bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the icing. Eat immediately if not sooner.

Raisins & Dates In The Sun

Since I'm a baker now, I feel compelled to bake things all of the time. 'Tis the season to bake cakes, cookies, pies, and all things laden with butter & sugar for our friends and family.

I have a few cooking classes and food demonstrations in the upcoming weeks, so I'm combining bags of flour, measuring sugar, & praying I have enough butter to feed the masses.

This is a recipe for a raisin-date cake. It's a simple pound cake recipe that can be turned into a bar or a cobbler topping, depending on the application and the type of pan you bake it in. Dust it with powdered sugar or drizzle with a flat icing and you'll have everyone clamoring for more!

Pouring the batter into a sheet pan covered with a silicon mat or heavy greased foil will make a nice bar that is smaller and a bit more sturdy than the cake below. Adding a stick of melted butter and pouring the batter sans raisins and dates over a heavily spiced fruit compote will make a scrumptious cobbler.

There were a few end pieces that were a little tough, so I am going to cube those up and make single serving bread puddings with those. Little Jack Horner would be happy to know that I will be using plums in this pudding. More on it tomorrow.

Raisin Date Cake serves 12

1 cup Splenda baking blend or 2 cups granulated sugar

6 eggs

2 cups all-purpose flour

2 tsp baking powder

1 cup chopped dates

1 cup raisins

Confectioners' sugar for sprinkling (optional)

Preheat oven to 350 degrees F.

Beat sugar and eggs together in a large bowl until light and fluffy. A hand mixer works well here. Add the flour and baking powder and beat well. Add the dates and raisins and mix thoroughly. Pour the batter into a greased 9X13 baking dish.

Bake for 25 minutes or until the top is golden brown.

Let cool for 15 to 20 minutes before moving to a rack. Cut into 12 equal pieces. Sift confectioners' sugar over the tops to coat each piece completely. Store in an airtight container up to one week, to keep pieces moist and soft.