Part of being a good cook is not only knowing how to cook well but also what to do with leftovers, and this is just as important–I think–whether you are cooking in a home kitchen or a commercial one. Two meals I cooked today are good examples. Pictured above is a closeup of chile con carne I made for the staff at work with leftover pieces of cooked prime rib…more like a chili con prima carne. It was delicious…the rib was already cooked and tender–mostly end pieces I had leftover from a dinner I served a few nights ago–so I diced them and added them to a pot of chili I was making.
Below is a picture of a simple frittata or torta di pasta I made for dinner tonight (click here for previous posts on frittata–or frittati–with more explicit pictures and recipes). This is such a simple and delicious dish, and it’s also an easy one to make for myself when I’m home alone because it’s ready in minutes. I had a small portion of pasta and vegetables aglio e olio leftover from dinner last night (click here to see how to make aglio e olio like a pro) but it wasn’t enough for a full portion…so I mixed it with a couple raw eggs and some grated Parmesan and put it in the oven (after I seared it on the stove top). By the time I fed my dogs, checked email, and washed a few dishes it was ready. With a pear and a glass of wine it made for a quick but complete and delicious dinner. Sometimes–I really think–leftovers are not only as good, but actually better than the original recipe.
Urban Simplicty 