Archive for the ‘Leftovers’ Category
So here we are at the final installment of the Roast Duck. Part One is here, Part Two is here. Remember that roast duck carcass that you froze after you made duck breast and duck confit? Time to make duck and udon soup!
As New York City was hit with another big winter storm (Snowpocalypse Now: Redux? SnOMG 2?) I had the ingredients for chicken noodle soup just sitting in my fridge. So I did the obvious after a romp through the snow in the park, and made a chicken noodle soup. I almost feel embarrassed to call this a “recipe”, because it’s really easy and it was made with ingredients I had on hand, but I will include it here because it is the “second life” of my roast chicken recipe. Actually, I used some of the leftover chicken in the Buffalo Chicken Pizza, so this is the third meal we’ve gotten out of them. Don’t throw out those carcasses, because they will make a great dishes that aren’t even close to leftovers!
In this case I used two carcasses, one of which I’ve had in the freezer for a few weeks since cooking fried chicken. Never throw out old chicken carcasses, pork bones, or beef ribs. You can make great stock from them, and you never know when you’ll want to whip up a batch of homemade soup. Like when you get home from running the dog around in knee-deep snow, and all you want is comfort food. Two dried chipotle chili peppers added to the broth give this soup a warm, zesty finish. A few vegetables, some herbs, noodles, and your chicken, and you are on your way to “so-far-from-Campbell’s-soup-in-a-can-you-can’t-even-say-Warhol” heaven.
There are thousands of recipes for pizza dough. Everyone has their own proportions of flour, yeast, water, sugar, salt and oil. I’ve been using one that I found a long time ago that used two types of flour, but over the years I have phased out the two-flour aspect of the recipe out of laziness, and it seems to be just fine. I’m not a pizza purist; I simply go with what works. This dough makes a great thin-crust pizza, and is especially good if you use it the next day, or freeze it and use it later. Another thing that pizza purists would probably yell at me for is the fact that I use a rolling pin on my dough to make it the right thickness. I’m sure the Grimaldi’s guys would have a field day with that one. In any case, it works for me, and that’s what it’s all about. Do what works.
I’ll admit it. Fried rice isn’t fancy, and it isn’t, for the most part, inspiring. When you think of fried rice, you are usually thinking of cheap Chinese takeout, laced with pork and oil, served alongside your General Tso’s chicken. Granted, it’s usually delicious, but it always seems like an afterthought. This recipe for fried rice comes from one of the masters of French Asian cooking, can be made easily at home, and is going to be the best fried rice you have ever tasted. Seriously.
Today I used some of the soffritto from yesterday’s Catalan stew to make a quick breakfast with some leftover garlic mashed potatoes.
The finished product…