I read Tamar Adler’s first book and it changed my thinking regarding food. I realized whatever I made at home would be better than any quick meal out. Now we either put a pan of water on to boil or a skillet to heat open the fridge and go from there. We love leftovers and are always looking for ways to recreate what we have.
perhaps a bit more involved than adler's version, but only juuuuust barely. i would recommend roasting the cauliflower to avoid excess water and also adding in some mustard, prepared or dried. so good.
also, "cabbage that has actually gone bad is a rarer breed than the passenger pigeon” was so funny. but i find no matter what i do, once the cabbage has been cut, the cut side grows mold practically overnight. i simply slice that part off and use the rest, but does this happen to anyone else? it's unwashed so it's not a matter of being wet (and there's no visible condensation building up or anything). i have wrapped in saran wrap, or not wrapped and stored in a ziploc, sealed or unsealed...
and finally a big yes to to kitchen scissors. i bought a set on etsy years ago because i wanted entirely stainless steel ones like my gramma had. so now i have a large pair and small pair that hang over the sink. i've used them to cut kitchen twine, open packages, trim skin & fat from raw meats, snip herbs, trim pepper stems before roasting so they don't act like a candle wick on my gas stovetop...i've cut takeout pizza with them when the shop forgets to slice the pizza and i don't want to cut clean through the box with my pizza wheel...all kinds of stuff! kitchen shears suck anyway - they're stumpy and usually not very sharp (or not sharp for long). and to any cooking newbies, just remember to wash the scissors in between uses of course ;)
Leftovers usually end up getting scrambled into a frittata for me the next morning or reprised as my husband’s meal for the next dinner with tomato sauce 🙏 thank God he is the least picky leftover person as long as tomato sauce is involved (CT boy from Waterbury loves his sauce 😂)
We didn't grow up being required to eat leftovers--my dad didn't want/love them, and with 6 mouths we usually clean every serving platter clean at every meal anyway. So it has been a struggle, in a smaller family with (sometimes) pickier--or shall I say opinionated (they eat everything, but also know what they like) kids than we were--to make sure we don't waste. Waste drives me crazy; we are shameful about it as a country. A long way of saying, I love that Tamar says that for her it's about loving the unloved. As someone always for the underdog, this reframe has me pinned.
Zucchini lasagna and shakshuka are two of my low-carb vegetarian go-tos! Also, I made your okonomiyaki for some friends this week, but I made the mayo with gochujang instead of sriracha. Game changing.
I read Tamar Adler’s first book and it changed my thinking regarding food. I realized whatever I made at home would be better than any quick meal out. Now we either put a pan of water on to boil or a skillet to heat open the fridge and go from there. We love leftovers and are always looking for ways to recreate what we have.
I look forward to reading her new book.
I remember watching someone cut a whole pizza pie with scissors. I thought--brilliant! Thank you for these tips and recipes.
i first made "cauliflower cheese" after learning about it on smitten kitchen.
https://smittenkitchen.com/2014/10/cauliflower-cheese/
perhaps a bit more involved than adler's version, but only juuuuust barely. i would recommend roasting the cauliflower to avoid excess water and also adding in some mustard, prepared or dried. so good.
also, "cabbage that has actually gone bad is a rarer breed than the passenger pigeon” was so funny. but i find no matter what i do, once the cabbage has been cut, the cut side grows mold practically overnight. i simply slice that part off and use the rest, but does this happen to anyone else? it's unwashed so it's not a matter of being wet (and there's no visible condensation building up or anything). i have wrapped in saran wrap, or not wrapped and stored in a ziploc, sealed or unsealed...
and finally a big yes to to kitchen scissors. i bought a set on etsy years ago because i wanted entirely stainless steel ones like my gramma had. so now i have a large pair and small pair that hang over the sink. i've used them to cut kitchen twine, open packages, trim skin & fat from raw meats, snip herbs, trim pepper stems before roasting so they don't act like a candle wick on my gas stovetop...i've cut takeout pizza with them when the shop forgets to slice the pizza and i don't want to cut clean through the box with my pizza wheel...all kinds of stuff! kitchen shears suck anyway - they're stumpy and usually not very sharp (or not sharp for long). and to any cooking newbies, just remember to wash the scissors in between uses of course ;)
Leftovers usually end up getting scrambled into a frittata for me the next morning or reprised as my husband’s meal for the next dinner with tomato sauce 🙏 thank God he is the least picky leftover person as long as tomato sauce is involved (CT boy from Waterbury loves his sauce 😂)
We didn't grow up being required to eat leftovers--my dad didn't want/love them, and with 6 mouths we usually clean every serving platter clean at every meal anyway. So it has been a struggle, in a smaller family with (sometimes) pickier--or shall I say opinionated (they eat everything, but also know what they like) kids than we were--to make sure we don't waste. Waste drives me crazy; we are shameful about it as a country. A long way of saying, I love that Tamar says that for her it's about loving the unloved. As someone always for the underdog, this reframe has me pinned.
Zucchini lasagna and shakshuka are two of my low-carb vegetarian go-tos! Also, I made your okonomiyaki for some friends this week, but I made the mayo with gochujang instead of sriracha. Game changing.