Hints on using leftovers

In a restaurant we don't want to eat leftovers but at home we treasure them! Leftover steak! Leftover potatoes! Sauces, pasta, soups all make great leftovers if you follow some principles and don't have a bad attitude about them.

1) When you cook think about what you might do with the leftovers when you make the original recipe. Making pizza? How sad to have some leftover slice tomatoes, garlic in olive oil, shredded cheese!

Good dishes make good leftovers, crappy dishes make crappy leftovers.

2) We are judicious seasoners and don't tend to use a lot of salt but leftovers frequently need a kick. You need to add salt, pepper, hot sauce, fresh herbs, something - to kick the flavor up.

Leftover rice and smoked ham? Aww.

3) Always think soup if you can. Make a simple brunoise or duxelle and add your leftovers, some wine (white or red, Marsala, Madiera, Sherry, etc) and you are there.

4) I never order manicotti or stuffed shells in a restaurant because you have no idea what's in there. But at home I do know and can use many dishes by adding a bit of tomatoes or sauce, olives, etc, to the chopped leftovers and make stuff pasta.

5) If you have a nice piece of beef or lamb or pork, eat it cold! Let it come to room temperature for a few minutes and serve with a vinaigrette with lots of Dijon mustard or fresh herbs in it.