by Rosemary Redfern

Created on: November 17, 2009

Some of the tastiest meals are made from left over food. Because they have been cooked previously, they retain flavors and impart them to a new dish. They also require only heating, although meat and rice need to thoroughly heated for safety reasons.

Gravy is occasionally left but can be the source of many new dishes as a stock. A risotto made with fresh vegetables and rice has added depth of flavor when gravy from the previous day (which has matured) is added. A soup of fresh vegetables with the left over gravy added is also good and richer in flavor than commercial stock or water.

Vegetable left from a meal can be used to stuff blanched peppers or onions which can then be baked in the oven for half an hour, The tastes are natural and the meal is half prepared for you, saving in time and energy.

The small amounts of wine left in a bottle can be added to almost anything. White wines are delicious added to stewed fruit sweetened with honey and cinnamon. Figs are a revelation prepared like this. Red wines enrich beefy stews and casseroles. The problem with discovering wine as an additive is that you want to start using it from scratch.

Stale bread is the basis of many dishes. Crumbled and stored in the freezer until you need it, it is useful for when fresh breadcrumbs are required. Crumbs can be toasted in the oven briefly and added as a topping to dishes for a sophisticated finish. Toasted slices of bread are always welcome. When they are cut into squares (or rounds) drizzled with good olive oil and topped with scrambled egg, slices of tomato, sliced quails eggs, tapenade (an olive paste) or fishy bits, with some added seasoning, you have a tasty selection of hors d'oeuvres to offer guests with very little work.

Potatoes are another source of a new meal. Cold roast potatoes can be cut up smaller and fried in butter. Duck fat or goose fat is even better. It only takes a few moments. Whole boiled or mashed potatoes can be mashed with butter and milk, add an egg and a tablespoon of flour then season with whatever herbs you fancy. Heat a little oil in a pan and drop spoonfuls of the mixture in so that it is spiky and you have tasty little nuggets ready in no time. Alternatively the potatoes can be fried as a hash or if the potatoes are whole, sliced and turned in butter and oil. The butter for flavor, the oil helps control the temperature and prevent burning.

There are so many ways of using food a second time, that it is worth cooking too many potatoes, vegetables, or making too much gravy because they are a time saver the next day and add a new dimension to another meal.

Learn more about this author, Rosemary Redfern.
Click here to send this author comments or questions.