leftovers: Re-purposed delicacies

This is definitely  a mom -advice post but to be fair I've included a picture to illustrate (or at least remind those of you who live with me) just how committed I am to recycling.

 So in praise of leftovers I will begin.
 Leftovers make dinner easy. They provide for happy discoveries of unexpected techniques and combinations. They force creativity. They make lunch easy. Turing them into something even better than they first were let's you feel brilliant and virtuous. They make breakfast exciting (oh the omelettes!)

In general:
 -Most anything can be reheated but how you do it makes a big difference.
- Flavors can change overnight but that's not always bad, you just need to work with it.
- A good long boil, or high heat in a frying pan really will kill most anything, if not enough to store it still enough to eat it for dinner.
- On the other hand if it tastes or smells funny toss it. You could cover it up with spices of course since that's what spices came into the kitchen for in the first place (I've been told) but that's really a waste of good spices.
-Go ahead. Call your mom and ask if chicken is still good that many days later. She may no know but she can reassure you it never did you any harm.

Some specifics:
- When reheating pastas or rice add a little water and cover, whether in a pan or the microwave. Toss in a little olive oil and grate on cheese.
-If there's enough spaghetti put half in a casserole type dish. Layer in some cheddar, slices of sweet onion. Cover with remaining spaghetti and put on more cheese and onion slices -you can experiment with any left over cheeses (feta, mozzarella, goudas -but nothing blue!) and then pour in some milk. Bake at some reasonable heat (350F ?) for about 40 minutes (yes it really does take that long). If the baking dish is on the shallow side cover at first. You can end with some time under the broiler uncovered, but in any case you want some time uncovered to crisp the cheese on top (but not so much the actual spaghetti).
-leftover meats, especially on the bone go for soup
- or if there is a little more meat and the bones can be removed easily ... and there is some leftover potato in there put it in a deep baking dish, add frozen peas, then smoosh that bisuit dough on top. Bake as you would biscuits and you have shepherd's pie. Everything but the peas and biscuits needs to only  need  warming up (i.e. no raw carrots or green beans) and some juices are good but not too much (i.e. not soupy)

That's enough for now...

Biscuits and Shortcake

 The correct Strawberry Shortcake (remember I am writing this for my children so I can just say so)

Slice strawberries and sprinkle with sugar
  > IF they are too firm jab them a bit with a fork

Now make biscuits. Whatever recipe you use cut the shortening in with a pastry cutter and handle the dough as little as possible.
I'm happy with the Fannie Farmer version: 2 cups flour, 1/2 tsps each salt and cream of tartar, 4 tsps baking powder, a tbsp sugar (you can skip this -I think Grandma does). Mix. Cut in 1/2 cup shortening (or a stick of margerine). Quickly stir in 2/3 cup milk. Dump it all on a cookie sheet and press together and then pat down to whatever shape fits the pan and is about 1/2 to 3/4 inch  thick. Cut into squares and spread them apart. What could be easier?
Bake at 425 (or 400 with convection) about 15 minutes. Until they are edged with biscuit-y gold.

  Now while they are still hot split them (you need a good serrated knife for this) and butter. Both halves if nobody is watching. Spoon on strawberries -including the juice in the bottom of the bowl. Put the top half back on. If it falls apart or sits all crooked that is part of the charm. Add whipped cream if on hand but it is not necessary.  For some reason I like it on one side so not all of the biscuit is covered when served. The bottom half gets soggy (but a decadent soggy) so it is nice to keep some crunchy for contrast.

 A little musical accompaniment helps.

(non) Essential Advice (on Blue crabs)

1) If someone offers you 15 big steamed crabs because their houseguests left early accept them

2) DO NOT sit down like heathens or people from Maryland with newspapers and various tools

3) Get someone else to pick them in the kitchen or on the back porch so you have a big bowl of crab meat

Crab Cakes as best as I recall from watching Grandma:
    To a a small serving bowl of fresh picked crab (say ~3 cups from 7-8 crabs) mix in 1 egg
     and  ~ 1/2 cup+ seasoned bread crumbs*
    Shape into patties a handful at a time -they will fall apart if not hadled carefully. If they do not fall apart easily you added too much "binder" or you are using frozen crab meat.
   Place in hot skillet with a mixture of olive and canola oil (or whatever non-olive oil you have on hand)
   On medium heat cook until you see the smaller pieces that have fallen off turning golden brown and then carefully turn over. You should not need to worry about draining excess oil off the crab cakes  if you use a non-stick pan and minimal oil (<1/4 inch deep).
   These are nice with a side of a Major Gray's chutney if you can still find it, salsas, avocado with lime juice drizzled on it (that's what we did night before last) or anything with a little kick but not too much. Fresh crab does not need to be overwhelmed with spices.

Crab in a white wine sauce

It took me 1 and 1/2 hours to pick 8 crabs so the next night I picked the remaining the next day (they say steamed crabs are good for 3-5 days in the refridgerator but again as I recall from Grandma that's being quite cautious-and she never was) and I didn't want more crab cakes.

 So I used what was a cooking essential when I was growing up -a white sauce.

 In a sauce pan (why do you think they call it that?) melt 1/2 stick butter. Whisk in some flour. Don't ask me how much just do it. You can use a fork but a whick really is easier and shaking the flour in a small sieve helps too (OK, we are only talking tablespoons of flour).
  It will thicken. Whisk in some milk. It will keep thickening because I have usually added too much flour. But that's good because to thin it now start adding white wine. Do not be afraid. Just add more flour if that gets too thin. If that gets too thick go to the wine again
 To go with the crab meat I added a dollop of  sour cream (and because I ran out of milk) and a small handful of fresh herbs. I suggest parsley, rosemary, chives, and lots of thyme, finely chopped. To get the right mix just pick and sniff as you add more**. When it smells perfect you're done. Now a little salt and fresh ground pepper. Stir in the crab. Keep stirring over a low heat just to thoroughly heat the crab -not really cook it.

 Prior to starting the white sauce I suggest you start rice and throw in some saffron*** -you just need a 3 or 4 little filaments (I don't say anthers because they are probably broken bits of the anthers don't you think?)
 Now have your better half perfectly grill salmon and serve the sauce over everything.

* I never have bread crumbs on hand but I did have homemade croutons. The real point is something crunchy and salty, and originally in the baked goods family. Crushed crackers would work.
** It pays to let your self go and be a hedonist when cooking -more on this in another blog
*** I may have missed saffron in my list of kitchen essentials. Add it. It;s not always easy to find but it lasts well and although it is expensive it goes a very long way and there is nothing like it. You get color and flavor and it impresses the guests.