Busy workdays of late mean I won’t get the Leftover Tuesdays roundup posted til tomorrow, but I have started checking out the great creations! Going through my in-box I came across this entry from my sister Pam and her friend Doug. They don’t have their own blog (yet), but someone who turns fridge leftovers into a 3 course meal probably ought to have their own cooking blog! Meanwhile, I’m happy to have them share their recipes as guest bloggers here on Cooking Chat!
3 course meal, serves 2 – all leftovers from our fridge:
1st course : SALAD
Mixed greens (I used Romaine and Radicchio mix), 6-8oz.
Blue cheese, ¼ cup crumbled
Red wine vinegar, 3 tbsp.
Extra Virgin Olive Oil, 4 tbsp.
Honey, 5 tbsp.
kosher salt, ½ tsp.
Pepper, ½ tsp.
Whisk red wine vinegar, extra virgin olive oil, honey, salt, and pepper. Add greens. Toss with crumbled blue cheese and serve.
In the spirit of leftover Tuesdays, one can substitute baby spinach or arugula for the mixed greens, apple cider vinegar for the red wine vinegar, maple syrup for the honey, and goat cheese for the blue cheese.
2nd Course: FRENCH ONION SOUP, Woburn Style
2 Yellow onions, sliced into thin rounds
Butter, ½ stick
Beef broth, 2 cups
White wine, ½ cup
Mascarpone cheese, 6 oz.
Pepper to taste
Combine onions and butter over medium heat – cover pan – cook for 20-30 minutes, stirring frequently. Increase heat to high, add wine, bring to boil. Add broth. Let boil, then reduce to simmer for 20 minutes.
Blend with stick blender to a smooth consistency. Melt mascarpone in microwave for ~30seconds, then stir into soup in a spiral for presentation. Sprinkle with pepper before serving. One can substitute chicken broth for beef broth, heavy cream or sour cream for the mascarpone, or red wine for white wine.
3rd Course: BBQ CHICKEN
Bone-in skin-on chicken thighs, ~1-2lb.
Orange juice 2 cups+
kosher salt, ½ cup (that’s right, ½ CUP)
Black peppercorns, 15-20
Garlic, 3-4 cloves, smashed
BBQ sauce, teriyaki sauce, hoisin sauce
Make brine by combining orange juice with salt, garlic, and peppercorns – shake to combine. Add chicken (and orange juice to cover) and refrigerate for 2-3 hours. Remove chicken from brine, rinse under tap water, and brown in oven-safe pan with veg. oil over high heat for 1 minute each side. Move pan into 375degF oven for 30-40 minutes to reach an internal temp. of 150-170degF. Toss with sauces in ratio of 2BBQ – 1 teriyaki – 1 hoisin. One can substitute any poultry or pork for the chicken.