Simple Art of Cooking

More Bang for Your Bulk

Silvia Lehrer

Another name for wise forethought is economy. Wise forethought is very much on everyone's minds. And when it comes to cooking, leftovers are always on my mind, and I'll make a little extra at dinner tonight for lunch tomorrow or even another dinner. I roast a chicken almost weekly, for the joy of succulent roast chicken - and for the leftovers - and when one is cooking for two there's plenty of it. Shred the meat for a quick salad with curry and mayo, for warming through in soy broth with scallions and shredded carrots thickened with a bit of cornstarch to serve over noodle pancake or in fried rice. Carve the breast from the frame, remove the meat from the bones, and, with all the juices left in the carving dish, you'll have the perfect base for chicken stock.

When I purchase a piece of center cut salmon, I always buy extra. The obvious possibilities could be a salad or salmon croquettes or, for a little more glamour, toss pieces of salmon into linguini with leek and mushrooms. I may not cook it often, but love to prepare a vegetable risotto, then, by design, leftovers the next day are pan sautéed into the most savory risotto cakes. Leftover vegetables and/or potatoes can be added to a soup or dressed with vinaigrette for a salad - I could go on and on.

From time immemorial creative cooks have applied their imagination to an excess of food that may be transformed into palatable, attractive and wholesome dishes for the next day's lunch or supper.

CHICKEN WITH NOODLE PANCAKE AND GARLIC SAUCE

Serves 3-4

1. Bring a large pot of water to boil, put in salt and pasta for 4-5 minutes until al dente. Drain and quickly run the pasta under cold water to stop the cooking. Spread on a clean kitchen towel and pat dry. Toss pasta in a bowl with 1 tablespoon oil to coat.

2. In a 10-12-inch non-stick skillet, heat remaining oil over medium heat. Spread the pasta in the pan and flatten to a round with a spatula. Cover and cook over medium heat, shaking pan occasionally, about 8-10 minutes until golden brown and crisp underneath. Adjust heat as necessary. Invert pancake onto baking sheet and slide back into skillet. Cook about 5-6 minutes longer or until golden brown. Remove to platter and keep warm in a 180-degree oven.

3. Put garlic, broth, soy and pepper flakes in a bowl. Place cornstarch in a small dish. Add 2 tablespoons garlic broth to the cornstarch and stir to dissolve. Stir back into the garlic broth.

4. Pour garlic broth into the same skillet the noodle pancake cooked in. Add carrots and scallions, heat to the edge of a boil and cook, stirring about 4-5 minutes or until sauce thickens and vegetables are barely tender. Stir chicken into mixture and cook a minute or two longer just to warm the chicken. Taste to adjust for seasoning.

5. Cut pancake into wedges, divide chicken mixture over each wedge and serve hot.

LINGUINE WITH SALMON AND LEEK

Serves 4 as main course or 6 as first course

1. Cut salmon into 12 1-inch pieces or flake cooked salmon. Set aside.

2. Wash leek very well to rid the sand between its layers. Soak in cold water for 15 minutes. Drain and pat dry. Cut leek into julienne and set aside. Rinse mushrooms quickly under cold running water and pat dry. Slice thin.

3. In a large 12 inch skillet, heat oil over medium heat and add leek. Sauté for 2-3 minutes, then add mushrooms and sauté for 2 minutes longer.

4. Meanwhile, bring a large pot of water to the boil. Add salt and stir to dissolve. Add pasta and cook for 9-12 minutes, depending on the brand, until al dente.

5. While pasta cooks, add salmon, if uncooked, to the vegetables and cook for 1 minute. Season with salt, freshly ground pepper and parsley. Push everything to the side of the pan, add wine and broth to the skillet, bring to boil over medium-high heat and reduce by half. Stir to mix and keep warm.

6. Drain pasta and transfer to the skillet with the sauce and cooked salmon, if using. Toss quickly and gently to incorporate thoroughly. Taste for salt and pepper and serve at once in warm pasta bowls.

Back to Contents