There are usually some leftovers when I cook. Not the meal very often but its components. For example, today I have about 4 cups of cubed and cooked potatoes in a tub in the refrigerator left from last week. They are running out of time. This seems like a place to start so I look around for other additions that will turn into a pot of something good.
I always keep carrots, olive oil and spices around. In my dehydrated stores, mushrooms are a wonderful umami booster to any dish. There has been a leek in the crisper for a while the tops looking a little shabby. In the fridge also is some milk I must use up and a tub of sour cream with a couple of nice dollops that need to go away before it’s too late. Not sounding very glamorous is it?
Well, here’s how we’ll put the glam to the pan:
Clean, slice and sauté a leek (an onion will also do) in a couple of tablespoons of olive oil until soft and slightly golden on some pieces. Add the cooked potato cubes and go over them with a potato masher until coarsely but evenly mashed. Stir in about 5 cups milk (I had whole milk), add 2 teaspoons salt and 1/2 teaspoon black pepper. Also add spices you like. I used parsley flakes for a hint of greenery and coriander for a hot and lemony hit. A pinch of red pepper flakes adds nice heat if you like that. I do!
This needs to be simmered until it bubbles a bit and while we wait for that use a carrot peeler and slice a medium carrot with it to make ultra thin slices. It whiles away the time it takes for the soup to bubble and adds beautiful color to the pot. Those dehydrated mushrooms I mentioned come into play here. I grab a few slices and crush them in my hand and add the flakes to the pot. You can’t see them much but you sure will taste the mellow earthy goodness they impart.
Once everything has a chance to simmer and blend flavors it’s time to add a bit more creaminess. It’s time to close off the flame so the dairy components won’t break and look grainy. Those dollops of sour cream are just the touch. If you happen to have some regular cream, a shot of that will add more richness. Just stir it and let it melt right in. As a final touch that adds that Je’ ne sais quoi (that’s how a diva says “I don’t know what”) a tablespoon of Parmesan cheese gives everything a sharper taste. Don’t add too much or the secret will be revealed. You want just enough to have people try to guess what that great (or grated) taste is. Another ingredient that does that in tiny amounts is nutmeg. Grate some fresh or go to your spice rack an add just a wee pinch.
In the end our leftovers have never looked and tasted better. The refrigerator is slightly cleaner and the company at the dining room table are enjoying themselves better after raking leaves, working on the car and cleaning and cooking. I think after all this work we’ll have to dress up for a date night tonight. And that’s how we glam the leftovers.