Some people sneer at leftovers as third-rate fodder unfit to grace a refined table. While it might be true that the finest meals usually result from the freshest ingredients, I was raised to respect the venerable New England tradition of “waste not, want not.” When I was a boy, all our meat scraps were fed to the dogs, while vegetable scraps went to the pigs and chickens. After shucking peas, we fed the pods to the Blodgett’s Holstein bull next door. We squandered as little as possible.
Although my wife and I carry on this prudent custom, our methods have evolved. We don’t own livestock, and we don’t feed our dog “people food.” Restricting Britt’s diet to dog food and dog treats is supposed to make her less likely to be an annoying beggar while we’re eating. This theory has produced mixed results. Anyway, I’m learning how to make stock from meat scraps, and we compost vegetable scraps, but we routinely recycle leftover food into meals.
Almost any type of cooked vegetable can be re-heated successfully. This includes baked potatoes, but I prefer to slice and fry them. Although fried potatoes might not be the healthiest option, they’re certainly tasty. Leftover meats and fish are more problematic, because re-heating them can sometimes produce dried-out, leathery junk. A more succulent result can be achieved by steaming leftover meat, using a colander or strainer to suspend the meat above boiling water. If you’re steaming frozen peas, simply place the meat atop the peas. Another solution is to not re-heat the meat at all. Serve it atop a salad. This works well with any type of meat, fowl or fish, and the salad can be more interesting than mere lettuce. Consider diced or grated cheese, raisins, olives, walnuts, tomato, cucumber, avocado, pumpkin seeds or sunflower seeds as delicious additions, along with your favorite salad dressing.
Pot roast is one of my favorite meals, perfectly suited to produce desirable leftovers. Rub a chunk of venison with garlic, dredge it in flour, then brown it in 2 tablespoons of vegetable oil in a heavy pan. Add diced turnip, celery, carrot, green pepper, a bay leaf, and 2 cups of boiling stock. Simmer for 3 hours. Slice off servings of meat, then spoon vegetables onto rice, barley or potatoes. The next day, chop the leftover meat and add maple syrup to produce a delicious soup.
Michael Hahn Band varies in size from a duo to a six-piece band, depending upon the size and budget of the venue. They love to make music for any occasion. For bookings call 802-754-8889.
Upcoming Gigs:
Bull Wheel at Jay Peak on Saturday, January 31 from 4 to 7
Iron Rail in Woodsville on Thursday, February 26 from 5 to 8

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