The Blessing of Leftovers...

First, let me start by saying, I HATE leftovers....really, I don't particularly enjoy them. I feel as though they can suck the creativity out of my evening meal plans.  Why, because it does not make any sense to throw out perfectly good food.  And reheating is so utterly boring.  Oohhh, did my title throw you?  Then, please, let me explain....

During this holiday season, we all either partake, or in my case, cook entire feasts.  We are all fortunate enough to be able to cook such elaborate meals should we choose. It simply amazes me how many of us throw away our leftovers.  Especially turkey carcasses.   My thoughts have been on our past Thanksgiving holiday.  I cooked a 20+ pound bird, for a group of 8.  Needless to say, I had loads of leftover turkey. 

I think the key to good leftover turkey (especially if you are going to reheat the meat) is a brined bird.  It's so juicy from the first go round that it can withstand being heated again without drying out.  I should share one of my favourite breakfasts for the mornings shortly after Thanksgiving, when we still have all our sides stashed in the fridge. 

Turkey, Fresh Italian Sausage, Stuffing, an egg, season with salt/pepper, oregano, and sage.  Chuck in all into the kitchen wiz, and make a nice mince.  Pack into patties and fry in a skillet of olive oil and butter until golden and crispy.  Serve with Leftover gravy, or my favourite, cranberry sauce.  Even better as a brunch with some of that leftover bubbly from the night before! 

Anyway, the blessing of leftovers.  That's what I titled this blog.  They really can be a blessing if you start out with quality leftovers.  Tonight, I've pulled the turkey carcass out of the freezer.  After it thawed, I removed the rest of the meat (sandwiches) I could with my fingers.  Chucked the rest into the soup pot (yes, the bones and nasty bits) and boiled it down into the most elegant stock (with a few other things added to boost the flavour). Strained the stock, and chucked in heaps of fresh veggies, herbs, and of course, the turkey.  Turned into an amazing fresh turkey soup for supper on a very cold, windy, wet night.  This one bird has fed my family for more days than I can count off the top of my head.  And for pennies. 

Change of Plans

It occurred to me tonight how funny it is sometimes how my plans for dinner can change on a whim. 

Here's the point.... I was busy as usual doing not only 'mum' stuff, but holiday things as well.  Before I knew it, 5pm was here.  What to make, what to make?  I looked in the fridge and realized I had about 3/4 of a pound of tri-tip beef.  Tacos!  So I set off whisking about the kitchen grabbing all I would need to make steak tacos.  All the while I was listening to the ipod.  Suddenly, a great song played on the playlist...Eddie Vedder- Better Days.  If you haven't heard it, check it out.  Anyway, suddenly, tacos turned into Indian Curry.  And not any Indian curry, the very recipe that my dear Indian friend in New Zealand taught me while I lived there. 

Quickly I rushed to get the Basamatti to a boil in order to catch up to, the now curry.  Quick, toast the turmeric, cardamom, cinnamon, cloves, garlic, garam masala!  Chuck in the potatoes, carrots, and beef! 

It was like magic.  Something came over me and converted a boring old taco night into something ethnic and magical.  All the while reminiscing the magic and talent of my dear friend wishing she was there, guiding me.  Supper turned out lovely.  My husband came home after a long cold day of corn harvest grinning when the smell of the spices reached him as he walked through the door.  Welcome Home.

Like I said, it's funny how supper plans can change so quickly.  Based on what for me?  A song, a memory?  This is the definition of inspiration my friends.  Something simple is triggered inside us and turns our plan on its head as if to say, "That was a nice idea dear.  But lets shift a bit in this direction.  It will be more to your liking, I assure you.  But it's good that you tried."

Fruits of December

I was thinking today, how happy I am to have so many of my favourite ingredients in season right now.  It's a plethora of amazing food.  We always think of summer as the season of bounty.  But, if you are creative enough to tear yourself away from the ever stagnant regime of meat, potatoes, carrots, and onions, you will discover some of the most exciting flavours and colours fresh in your markets now. 

Just off the top of my head is pomegranates, meyer lemons (a cross between a true lemon and a mandarin), leeks, apples, butternut squashes, cranberries, chanterelle mushrooms (well, actually, heaps of amazing mushrooms), and all the wild game furred and feathered. 

Do you have any idea how well seasonal foods pair with each other?!  Meats like venison, duck, and pork all have a natural affinity for sweetness.  Think about it, the rich fatty (yes people, fat is FLAVOUR!) "gameiness" of the red meats roasted with apples, pomegranates, or cranberries.  Throw in some robust fresh herbs like rosemary or thyme to enhance that simple 'earthy' characteristic.  Reduce the pan drippings to a lovely sweet glaze.  I can guarantee that this will make you smile. 

It's the season for warm and cozy comfort food.  We all enjoy loading the carbohydrates (how the hell else are we gonna stay warm anyway???),  and the rich well developed layers of flavour in sauces, stocks, and gravies.  I think we would all do well to keep those cans of veg on the pantry shelf, try a protein out of your usual beef/pork/chicken routine, and re-discover some more adventurous seasonal fares.  It will only enhance your repertoire.