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What do you like to do with leftovers?

post #1 of 6
Thread Starter 

We have a lot of leftovers at work sometimes & I like to find ways to incorporate them into other recipes or create something new with them in order to get them used up so they don't go to waste.  Especially in these trying economical times.

 

One thing I often do is use leftover casseroles to make soup.  They tend to make for a heartier and tastier soup than just the norm.  What do all of you like to do with your leftovers?

post #2 of 6

I hardly ever throw food away. A lot of veggies can be blanched quickly and put into simple to make pies and quiches.

- pies; Basic mixture of eggs and ricotta spices and s&p on puff pastry rounds. Blanche veggies, add ham or other charcuterie in this slices. Put in the middle of the pastry but leave 2 inches uncovered. Fold edges over, egg wash and bake.

 

- quiches; Basic mixture of eggs and cream and often grated cheese. I also use puff pastry, but any homemade is OK. Filling; sometimes less is more, meaning not to many different things thrown in. Should be made with love as always.

 

LeftOversPie.jpgLeftOversPie1.jpg

 

 

ricottaForel2.jpgricottaForel1.jpg

 

 

 quiche.jpgquichePreiAubergine.jpg

 

 

post #3 of 6

Shepherd's pie or pot pie with leftover roasts.  Hunk it up for pot roast, chop it up for shepherd's pie. 

 

Pasta filling with leftover chicken.  Fried rice, cold noodles with chicken and soy/sesame, chicken and noodles Asian style, chicken noodle soup.

post #4 of 6

Not much in the form of left-overs at the restaurant with 3 dogs running around (and 15 lodge staff) biggrin.gif

 

At home, all left overs get eaten, either in the same form as they were or they become stews, soups or some form of pie filling.

I just hate throwing food away!

 

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #5 of 6

First, you should not have that much leftover  and if you do something is wrong. Try and do a precost and abstract(figuring out what customerwill order in advance .( This is done by creative menu wording and composition). ****

Everything is recycleable if thought out in advance. Think of creative and new ways. Veges can become meatless patties and stuffings., croquettes. Vege omelettes etc.. Almost anything can be made into an Hor's D Ourves  This is a big portion of where the additional profit lies. 

 

****A MENU CAN BE WORDED AND PRINTED IN SUCH A WAY THAT YOU CAN ALMOST LEAD THE GUEST TO WHERE YOU WANT THEM TO READ AND WHAT THEY SHOULD ORDER.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6
Thread Starter 

alrighty

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