Sunday, January 27, 2008

Dishes du Jour

On to today's recipes. Usually chalked up on a board in an eating place will be chef's specials, amongst them , soup du jour (soup of the day). I have always believed this to be soup made from the previous days left-overs (and why not, because these can make very good soup). But perhaps it could mean that the cafe (I dare not call it a restaurant for they never make anything with leftovers DO THEY?) just serves a different soup each day. But whatever, this is kind of the title for today's posting in that the couple of recipes offered today are made using up at least one ingredient (if not all) leftover from the previous day. You could call it the second coming.
This first recipe uses leftover cooked sausage, maybe some bell peppers almost past their best, and any sort of pasta shape, although the one mentioned looks the prettiest. Measurements are by volume not weight, so use a glass measuring jug.
Sausage and Pepper Pasta: makes 2 servings
12 fl.oz measure (350ml) bow tie shaped pasta
8 fl. oz measure (225ml) each red and green peppers
1 red (or white) onion, chopped
1 oz (25g) butter
8 oz (225g) cooked sausage, cut into slices
salt and pepper
Cook the pasta according to packet instructions. Trim and de-seed the pepper and cut the flesh into strips. Saute the onion and peppers in the butter until tender. Season to taste. Add the sausages and cook until the sausage is heated through. Drain the pasta, add to the pan, toss everything together and serve.

This next dish is a type of layered casserole. The potatoes could leftover boiled potatoes, or sliced canned potatoes, or use fresh and raw (they will cook anyway). The cheese can be grated from odds and ends of any hard cheese, the turkey (or it could be chicken) should be cooked, so could be taken off a carcase. Even the broccoli could be yesterday's pre-cooked, although that too could be used fresh. Or use other leftover vegetables. The recipe gives the servings as 12 to 15, which I find puzzling according to the ingredients used. So I leave you to decide.
Turkey and Potato Tetrazzini: serves more than you think
2 jars of Carbonara sauce
5 fl oz (150ml) milk
7 medium potatoes, thinly sliced
4 tblsp grated Parmesan cheese
1 pint measure diced cooked turkey or chicken
1 pint measure grated hard cheese, pref Gruyere
10 oz (275g) broccoli (thawed if frozen), chopped
Blend one jar of the carbonara sauce with the milk. Spread a little of this over the base of a 13" x 9"x 2" baking dish. Top with a third of the potatoes and sprinkle with a third of the Parmesan. Take a large bowl and put in the turkey, half the grated Gruyere cheese and the broccoli. Add the remainder of the carbonara and milk mixture and fold together. Spoon half of this over the potatoes, top with another potato layer, and repeat, finishing with the potatoes. Cover and bake for 45 mins at 200C, 400F, gas 6 (make it 30 minutes if the potatoes were precooked) then top with the remaining jar of sauce (or save some of it for another day), just enough to cover, then sprinkle over the remaining cheeses and bake until golden. Allow to stand for five minutes before serving.