Brussels sprouts

Repurposing Food, Otherwise Known as Leftovers

by Anne Maxfield on April 1, 2013

Accidental Locavore Fridge BeforeThe Accidental Locavore was interested to learn earlier this year that repurposing food was one of the food trends for 2013. Like calling prunes dried plums, repurposing food makes leftovers sound like something more marketable – or thought up by a focus group. No matter what you call them, leftovers are one of those galvanizing family topics – love ‘em or leave ‘em.

Now, I happen to be in the camp that likes leftovers (and I might possibly like leftovers better than repurposed food). First of all, it’s a meal – lunch or dinner – that you don’t have to dream up. No worrying about coordinating meat and veg, just heat (sometimes) and eat. Secondly, with a lot of foods, particularly braised or slow-cooked meals, they’re much better a day or two later. Another advantage with braises, it also gives you an easy way to get rid of the excess fat. After a day in the refrigerator, it solidifies and is easily picked off.

If we’re really talking about repurposing, I think the trend is more towards actually thinking up new forms for the leftovers to take than just reheating – which you’re probably doing already. If you pick up a rotisserie chicken, serve some of it for dinner and turn the rest into a chicken salad for lunch, that’s repurposing. One of my favorite repurposed things are the leftover potatoes from the Christmas roast. Sliced and pan-fried in a little butter, they’re the best home fries ever!

Accidental Locavore Salad With Xanthan Gum DressingThere are certain foods I will not repurpose. Salad is the first that comes to mind.

Although my husband likes leftover salad, I find cold, slimy lettuce unappealing. There are some exceptions.  For example, the other day I was testing a Brussels sprout salad recipe and there was quite a bit left. Mixed with some roasted sprouts found in the fridge, it was better repurposed the next day (and since I was done with the testing, I could add more lemon juice to it, which it needed).

closeup photo of a pile of onion ringsFried food also doesn’t have much appeal after the fact. Besides being a reminder that you’re probably not eating terribly well, there’s the reheating factor. With the possible exception of doughnuts or chicken, there’s nothing fried that tastes good cold. I don’t fry food at home – I hate the smell afterwards and would never refry something. So that leaves heating it in a microwave (soggy and tough) or oven (warm but not interesting).

So, do you repurpose, reheat, wait for it to turn into a science project or just toss? What are your favorite leftovers?

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Building a Better Mousetrap, One Spatula at a Time

by Anne Maxfield on December 3, 2012

Accidental Locavore GIR Spatulas in Colors

Like The Accidental Locavore, everyone has had those moments in the kitchen when you just shake your head and wonder, “who invented this?” Or as is often the case for me, “what man who has never washed a dish in his life created this impossible-to-clean appliance?” It’s what almost drove me to become an industrial designer back in the day.

Accidental Locavore Spatula Close-upThanks to a new company, GIR (Get it Right), you won’t be saying that about an ordinary kitchen tool—the spatula. As their press release states: “We noticed that a lot of the kitchen spatulas currently available in stores have major design defects. Even spatulas with a quality silicone blade will often have plastic or wooden handles that burn on the stove or get brittle over time.” What they don’t mention is that the blades often also get brittle or chewed up over time, limiting their usefulness. The other issue with any utensil is that if you’re using non-stick pans, metal (which is what a lot of tools are made of) will scratch the surface.

Accidental Locavore Colors of SpatulasA few weeks ago GIR sent the Locavore a handsome green spatula to play around with. Since I was hanging in California for a while (and didn’t see the need to take the spatula on a long flight) it was just this past week that I actually faced a stove, spatula in hand. My first reaction was that it seemed awfully heavy. Not that anyone is going to be using it constantly, where weight would become an issue. It also seemed stiffer that the rest of the spatulas I have. The shape was pretty familiar and the colors it comes in are great!

Accidental Locavore Eggs With SpatulaFirst test: Scrambled eggs. I always use a spatula to quietly move the eggs around the pan. For the small pan I was using, this was a little big and unwieldy, but it could be just that I’m used to using a small spatula in this case. Not overwhelmed, but had no qualms about resting the handle against the pan while I took its picture.

Next up: Scraping out the food processor. This was where my feeling about the GIR spatula started to change. Boy, does it do a great job, getting every last bit! I’m not sure why (silicone?), but it really grabs onto the surface and even gets the corners of the work bowl cleaner than normal.  Same for scraping out plastic storage containers.

Finally: Pushing Brussels sprouts around a very hot (450°) pan to get them properly roasted. Worked as well as the wooden spatula I would normally use, but with a big difference—MUCH easier to clean! Washes up so fast, that I haven’t actually put it through the dishwasher yet…too attached to it to wait for the machine to do its thing.

So any downside? It’s a bit expensive at $22.50 but will probably outlast me. Widely available on the GIR website and FAB.com (from 12/5) and in NYC at JB Prince in three colors, or all eleven colors are at the Lion’esque Style Holiday Popup Shop at Lex and 47th St. This is really picky, but I wish the seam from where it’s molded wasn’t so apparent. Understand that this is coming from the fussy Locavore who hates the bead on drinking glasses…

Do you think  I could trade in my OXO Good Grips spatulas for a red GIR for the country house? Can’t wait for GIR to start producing a smaller version for jars and my little scrambled egg pan!

 

Thanks to Aja at GIR for the spatula and the photos of all the colors!

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Two Favorite Thanksgiving Side Dishes

by Anne Maxfield on November 15, 2012

This year the Accidental Locavore snuck off to California and will actually be on an airplane for the big event. Which is not to say that I don’t have your back in the kitchen come next Thursday. If you want to know how gravy can go wrong, check out my post for The Daily Meal. And if you’re looking for a couple of delicious, no-fuss side dishes, here you go! The cranberry confit can even be made ahead.

Cranberry, Onion and Apricot Confit:

Print recipe
Cranberry, Onion and Apricot Confit:
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Condiment
One of the Accidental Locavore's favorite Thanksgiving condiments. This easy cranberry confit is flavored with dried apricots.

Ingredients

  • 2lb onions, thinly sliced
  • 1/3 cup sugar
  • 1/2 stick unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • 2 cups cranberries (1 bag)
  • salt
  • 1/2 cup dried apricots, chopped (I use the ones from Trader Joes)

Directions

Step 1
Melt the butter in a large sauté pan over moderate heat, add the onions and sugar, stir and cook until the onions are pale golden. Add the garlic and cook for 1 minute, stirring. Add the vinegar, water, cranberries, a pinch of salt, and cook the mixture, stirring for 10-15 minutes until the cranberries have burst and are soft. Stir in the apricots and cook for one more minute.
Step 2
Serve warm or at room temperature. You can make this ahead as it will keep in the fridge for 2 weeks covered.
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Brussels Sprouts and Pearl Onions in Horseradish Cream

Print recipe
Brussels Sprouts and Pearl Onions in Horseradish Cream
Serves 6
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Side Dish
The Accidental Locavore's Thanksgiving treat. A great side dish combining Brussels sprouts and pearl onions in a horseradish cream sauce.

Ingredients

  • 1 bag frozen pearl onions (true confession: I always buy pearl onions frozen, it's such a pain to peel them, but if you want to go the fresh route, blanch and then peel them)
  • 1 1/2lb Brussels sprouts (trimmed and cut in half lengthwise)
  • 3 tablespoons horseradish (more to taste)
  • 2 teaspoons flour
  • 1/8 teaspoon allspice (substitute nutmeg if you like)
  • 3/4 cups heavy cream
  • 3 tablespoons butter
  • salt and pepper
  • 1 teaspoon fresh thyme, chopped

Directions

Step 1
Cook the Brussels sprouts until just tender, either in a microwave for 5 minutes or boil them in salted water for about 6 minutes. Drain well and set aside.
Step 2
Combine the horseradish, flour and allspice in a small bowl, mix well and whisk in the cream. Set aside.
Step 3
Melt the butter in a large skillet over medium heat. Add the thyme and stir 30 seconds. Add the onions and Brussels sprouts and sauté until heated through, about 4 minutes. Add the horseradish mixture, and cook, stirring occasionally, until the cream is reduced to a glaze, coating the vegetables, about 3 minutes. Season to taste with salt and pepper and more horseradish if you like. Serve and enjoy.
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Happy Thanksgiving!

 

 

 

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Cook-Along: Recipe for Duck Confit With Brussels Sprouts

by Anne Maxfield on January 14, 2011

Accidental Locavore Duck ConfitThis week’s cook-along recipe is for duck confit with Brussels sprouts adapted from Bouchon by Thomas Keller. Because of some over enthusiastic shopping on Gilt Groupe in the Accidental Locavore’s refrigerator were a lot of local Hudson Valley duck legs confit. You can make your own, or get them from Hudson Valley Fois Gras, or D”Artagnan. The other thing you’ll need is some garlic confit, which is super simple to make, and something you’ll be happy to have around the house. I’ve simplified it and served it as a main course, not a first course as he has it. Supposed to serve 4 as a first course:

  • 4 pieces duck confit (excess fat scraped off)
  • 12 ounces Brussels sprouts (about 16), trimmed and cut in half lengthwise
  • 1 small shallot minced
  • 1 tablespoon minced fresh thyme
  • 12 cloves garlic confit (you could probably use some roasted garlic, but make the confit, you’ll be glad you did)
  • 1 1/4 cups chicken stock
  • 3 tablespoons Dijon mustard
  • 1/4 cup creme fraiche (if you were desperate you could substitute heavy cream, but cut back on the chicken stock)
  • 2 tablespoons minced chives

Preheat the oven to 375. Steam the Brussels sprouts in the microwave on high for 4 minutes, until crisp tender, or steam them on the stove. Set aside. Heat a nonstick pan that will hold the duck legs in one layer over medium high heat. When the pan is hot, add the duck legs skin side down, and cook for 5-6 minutes until the skin is golden brown. Remove the pan from the heat, and spoon enough fat to cover the bottom of a baking dish big enough to hold the legs in one layer. Put the legs in, skin side up, and bake for 8 minutes until warmed through. Discard all but 2 teaspoons of fat from the pan (if you have a lot left, save it for sauteing potatoes or veggies). Return to medium high heat, add the shallots, thyme, and garlic confit. Sweat the shallots for a minute, then add the chicken stock. Bring to a simmer, and simmer for 2 minutes. Whisk in the mustard and creme fraiche. Add the Brussels sprouts, and simmer until the sprouts are warmed through, and the sauce has reduced to coat them. Remove from the heat and stir in the chives. Divide the Brussels sprouts and sauce among four plates, and top each with a duck leg. Serve and enjoy.Accidental Locavore Brussels Sprouts With Creme Fraiche

My rating: 3.5 stars. It was good but it was rich duck leg on top of rich Brussels sprouts. Needed some acid or brightness to lift it a little. I forgot the chives, so that might have done it. The sauce was a little thin, and I was worried about reducing it too much and turning the Brussels sprouts into mush. Next time less chicken broth, or reduce the sauce before adding the sprouts back in. It took about half an hour to make, if you had all the components. For a main course, you could add a side dish, like mashed potatoes, and it would be plenty of food. This would also work with a  sauteed duck breast (see Frank’s rating), or even pork chops in place of the confit.

Frank’s rating: 4 stars. “Would be great if it wasn’t a leg”. “Bird legs, must be a Maxfield thing.”

What did you think?

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