Wednesday, March 27, 2019, 6:00 PM – 8:00 PM
Learn to use leftovers as a springboard for kitchen creativity! Built around flexible recipes that can handle a lot of variations, Sara teaches you strategies to make yesterdays extra food into vivacious "second meals” full of bold flavor and appeal. With these techniques, you will learn how to make better use of the food you already have in the refrigerator. You’ll reduce wasted food (and money) and get more meals out of your good home cooking. The book also includes recipes for Sara’s favorite “first meals” sure fire dishes that are adaptable in many different directions throughout the week.
Menu will include
Salmon Rillettes—if you have extra salmon from your cookout, you can make a sophisticated spread in 10 minutes.
Gougères with dates and arugula…all those odd extra bits of cheese in your refrigerator can meld together in light-as-air puffs.
Open faced ricotta and braised greens sandwiches—a little creamy cheese makes extra cooked greens-- or any roasted veggies—into an extravagant lunch.
Chicken curry with Spinach and potatoes –knowing a few curry bases helps you convert extra rotisserie chicken (or vegetables or pork) into a voluptuous second dinner.
Saffron rice pudding with –with a gentle cooking, your extra box of takeout rice can become a lovely, soothing dessert.