Or, what to do when you friends make enough Thanksgiving goodies to feed twenty but only invited six...and send copious quantities of leftovers home with you? Improvise, of couse!
My turkey will be reborn as enchiladas smothered in green chile sauce tomorrow, so no problem there. But the huge container of now-dry stuffing and a glob of mashed potatoes are another thing. Instead of merely reheating them, making them even drier than before, I decided to put them together in a pancake, bound together with creamy ricotta cheese. Really tasty!
I used approximately -
1 cup leftover mashed potatoes
1 cup leftover stuffing
1/3 cup ricotta cheese
1/4 cup flour
salt and pepper
Since the stuffing was really dry I combined it with about 1/4 cup of leftover gravy to soak and soften up. Then I mixed everything together, formed the batter into patties, lightly coated them with flour, and fried them in a skillet in extra virgin olive oil.
The creaminess of ricotta and potatoes combined with the sausage-spiked stuffing was a very good combo. Thanksgiving almost tasted better the second time around!
Saturday, November 28, 2009
Friday, November 13, 2009
Jars of homemade verdure sott'olio make nice gifts, too. Following are two recipes for enjoying yourself or giving away.
This is an onion version of the delicious lampascioni that my famiglia makes in Basilicata.
2-3 cloves of garlic
zest of 1 lemon or 1 orange (peels not grated zest)
salt, pepper, red chile flakes, bay leaf - any combination of herbs you desire
extra virgin olive oil
canning jars (I prefer jars with rubber gaskets and metal closures)
Peel the baby onions and put them in a saucepan. Add about 1 cup or so of white wine, along with the seasonings of your choice. Bring to a boil and simmer about 7 minutes. Drain and cool completely. Remove the garlic and lemon peels.
Once they're cool, put them in a jar with a tight-sealing lid. Pack them in fairly tightly up to the top of the container, but not into the neck. Pour the olive oil over top to cover them completely. Run a knife through the jar to release the air bubbles. Seal the jars and store in a cool, dry place.
3 medium zucchini
bay leaf, clove of garlic, salt, thyme sprig
2/3 cup white wine vinegar
extra virgin olive oil
Slice the zucchini at an angle to create oval rounds. Lay them in an 8-inch baking dish, sprinkle with salt and add the bay leaf and sprig of thyme. Bring the vinegar to a boil, then pour evenly over the zucchini. Put a plate on top of them to keep them immersed. Allow the zucchini to stay in the vinegar until completely cooled.
When cool, remove from the vinegar and pat dry with paper towels. Discard the herbs. Arrange the zucchini slices in the jar, adding thin slices of garlic if desired. Pour in the olive oil to cover them completely, and run a knife through the jar to release any air bubbles. Seal the jar and store in a cool, dry place out of sunlight.
If you read Italian you will find some other great sott'olio recipes here.
Photo credit: Vanz