How’s your fridge looking right now? Chock-full, I would guess, on the day following the biggest meal of the year for many Canadians. Alas, it’s an annual chapter that tends to involve …
How’s your fridge looking right now? Chock-full, I would guess, on the day following the biggest meal of the year for many Canadians. Alas, it’s an annual chapter that tends to involve one of two shame-inducing outcomes. The most common version begins when you spend the holidays systematically shunting those mysteriously wrapped foods to the back of the refrigerator, while everyone in the house cherry-picks the good bits along the way.
The cherry-pickers know that not all leftovers are created equal. Much like dressed salads, cooked vegetables, especially green ones, seldom live to fight again. One solution is to create the British standard, bubble-and-squeak. Simply fry up residual mashed potatoes, dressing and veg in butter until you get a golden crust, then serve with poached eggs and bacon. It’s a classic for good reason.
And then, of course, there is turkey soup, which can provoke failure just as easily as joy. For the former, I blame a certain red-and-white canned soup company for limiting the Canadian soup imagination. Too many home cooks simply dice up vegetables and toss them into a boiling carcass, heedless of the overcooking and bone-removal issues that this technique implies. My advice is to postpone the carrot-and-onion procedure until later.
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