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  • Got Leftovers In Your Fridge?

    [caption id="attachment_5413" align="alignleft" width="187" caption="Leftovers From The Holidays"]food[/caption]

    Do you have a lot of extra food from the Holidays and don't know what to do with it? Instead of throwing it out, why not use those ingredients to make something else? Julia Moskin of The New York Times explains some of the meals you can cook with all your leftovers in  her article Lucky to Be a Leftover:

    HOLIDAY cooking is finally over, but many refrigerators are still in hangover mode: stuffed with the remains of Christmas beef, the country ham from New Year’s Day, the rest of that disappointing crown roast of pork or spectacular leg of lamb. The holidays generate a special genre of leftovers: too boring to eat, too expensive to toss.

    Leftover luxuries may be the very definition of a first-world problem, but a lot of cooks are coping with it this week. “I can’t believe I have a whole other turkey to deal with,” plus about a foot of filet mignon and a pound of smoked salmon, said Kristin MacNamara, who posted a cry for help on Chowhound last week. She said she had been advised at her local Whole Foods, in Laguna Beach, Calif., to buy a pound of beef tenderloin for each guest.

    Beyond sandwiches and soup, repurposing top-quality proteins into dinner is easier than it seems. Restaurant chefs are often faced with this conundrum, especially at places like Joe Beef in Montreal, where eating to excess is a specialty. “We always have a little foie-gras fat hanging around the kitchen, or the trimmings from a terrine, or a couple of confit duck legs,” said David McMillan, a chef and owner with Frédéric Morin.

    As long as the meat isn’t dry and overcooked in the first place, chefs say, leftover beef, lamb, pork, veal and ham can be used in almost any dish that calls for ground meat. Boneless chicken breasts are too dry, but moist dark-meat chicken, duck or turkey meat will work, too. The trick is to combine the cooked meat with some raw; and although this sounds odd, it’s the key to some of the juiciest, most flavorful dishes around.

    Read more at The New York Times

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