Damn krauts think they invented Schnitzel... an pickles and Rouladen and beer...
Posted on 11/20/2020 8:26:53 AM PST by mylife
Before you go full Dagwood on your perfect sandwich, take a page from these inspired chefs and think of those leftovers as flavor-packed shortcuts to next-level dishes.
By Josh Miller and Nina Friend November 19, 2020
Chicory Salad with Cranberry Vinaigrette
The feast is over, and the dishes are done. But after a good nap, those leftovers will be calling your name. From filled pasta and fluffy pancakes to packed pitas and loaded lasagna, these recipes will wake up your weary palate and have you looking forward to leftovers in a whole new way.
Griddle Me This Candied Sweet Potato Pancakes
“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove.
Much Ado About Stuffing Stuffing Falafel Pitas with Tahini Gravy
“I was inspired by the overstuffed, colorful, and briny pitas of Tel Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The key here is introducing crunch to the sandwich. Use my recipe as a guide, and riff by including whatever textural ingredients you have around, like fried onions, sunflower seeds, or even wasabi peas.”
Super Bowls Creamy mashed potato soup with dash
Shota Nakajima (Taku, Seattle)
As a kid, whenever Nakajima was hungry, he’d grab anything left over from the previous meal to make soup or fried rice. “I grew up in a Japanese family, and I was taught to never waste anything,” Nakajima says. This soup, a riff on his mother’s recipe, relies on two umami-packed ingredients, dashi and soy sauce, to add depth to buttery leftover mashed potatoes.
Mission Impastable Turkey and butternut squash lasagna with crispy sage
“I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sarah Grueneberg. “I call for roasted butternut squash, but if you make a great roasted sweet potato dish for the big event, those leftovers would be perfect in this lasagna.” Pan-fried sage leaves add an elegant twist.
Mashed Potato and Ham Agnolotti in Turkey Bone Broth
“After eating heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His agnolotti feature a smart shortcut—store-bought fresh lasagna sheets—and are served in a broth made from leftover turkey bones. = Cranberry Feels Forever Chicory salad with cranberry sauce vinaigrette
“Most of us only make cranberry sauce once a year, and there’s always leftovers,” says Anderson. “A vinaigrette is the perfect place to use it all up.” In this salad, Anderson pairs the sweetness of cranberries with bitter winter chicories—the ideal combination for day-after-Thanksgiving lunch.
My cranberry relish came from Frankenmuth, MI. Two bags of frozen cranberrys, two tart apples and a naval orange, not peeled. Put through a food processer, and mix well. I use only a cup of sugar. You may want more. Tastes better the next few days.
Get the seeds out, but I’m with ya
I would leave the orange pith out too, but we are on the same page
Yeah those aren’t bad.
Oh an pie with coffee is always welcome the following morning
JERRY: What about that Bavarian cream pie joke I told you? There’s no truth to that. Nobody with a terminal illness goes from the United States to Europe for a piece of Bavarian cream pie and then when they get there and they don’t have it he says “Ah, I’ll just have some coffee.” There’s no truth to that.
Mmm, Bavarian cream pie and coffee.
Damn krauts think they invented Schnitzel... an pickles and Rouladen and beer...
And machine guns!
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