Posts tagged ‘Leftovers’

August 19, 2012

Thinking Ahead | Avgolemono – Lemon Chicken Soup

I stood in this kitchen this morning knowing that I wanted a traditional Sunday dinner.  I was in the mood to let something cook, take a bit more time preparing something.  I pulled out one of my favorite books that I hadn’t looked at in a while: Heart of the Artichoke, by the wonderful David Tanis.  In it, the summer menus tugged at me and I decided to roast a spatchcocked chicken and make up a rice salad with some of the beautiful Carolina Gold rice some dear friends brought back from a summer vacation in South Carolina.

And, as luck would have it, none of this was actually time intensive.  I love it when I have the time to give to something and the fates tell me not to worry about it.

In addition to being a really nice guy, Mr. Tanis is such a clever chef and cook, in the book he offers numerous variations on many of his recipes, adding or omitting an ingredient or two and giving you a whole new way to enjoy a dish, transitioning from side dish to satisfying lunch in a short jump.  Really good stuff.  It’s a way to start thinking about what you have in the pantry and the fridge to re-purpose yesterday’s dinner into a wholly new meal.  It’s leftovers, elevated.

So tonight, after devouring half a lemony roast chicken and having just the teeny-ist bit of the herb rice salad leftover, I eyed the golden fond in the chicken roasting pan and remembered my favorite soup from Tasi: a lovely lemon chicken soup. 

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November 17, 2010

Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!

It’s a dessert!  Readers with a sweet tooth, rejoice! 

I have yet to put one up on PK, although they’re made around here occasionally.  This one is dead simple.  Mostly because it starts with leftover Indian-spiced Basmati.  If you’ve been around the Kitchen much, you’ll remember how much I love curries.  For the pudding, I used the leftover rice that I had served with a delicate curry I made late last week.  That lovely rice will go with lots of dishes and it smells heavenly.  But really, you could probably use just about any plain-ish leftover rice.   Just don’t go using Uncle Ben’s Mushroom Explosion or anything like that.

This also gave me a chance to use the rest of my special Ohh, Lah Lah from the good folks at Snowville Creamery.  Snowville is working on developing a new product (Ohh, Lah Lah)  that is essentially 2% milk that’s been cold nano-filtered and reduced 2  1/2 times to make it thick and creamy.  It’s low-fat, but you’d never know it, it’s almost like cream.  It’s fabulous and not in stores yet so I squee’d when I got the chance to try it first.  This turned into a perfect use for it.  I ran out and need more already.  I have so many other ideas.  What do you say, Snowville?

And for bonus points, this dessert takes ten minutes, start to finish.

Indian Roses Rice Pudding, serves 6 to 8

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