Make a beautiful salted pie with leftovers

There is a real joy to use bits of bits from the refrigerator to create something new. Whether you find mash potatoes from last night dinner, a surplus of prepared onions you need not need, or the last olives of a pot, whatever the fact, what it can be, do a delicious new house for them can be an excellent tool to help reduce food waste. If nothing else, it gives a value of treats otherwise without consequences when it is considered in the light of a new potential. You will never wonder again if you should (a) eat these latest corn stakes (b) put them in the refrigerator, or (c) eh, throw them away.

I generally use random pieces of leftovers in the manufacture of vegetarian burgers, soups and stews made from vegetables. Sometimes they find their way in the pasta, at the top of toast, or in salad or grain bowls. The worst case, they are simmered with water for the stock for which I will freeze later.

A year, I took remaining Thanksgiving vegetables and I threw them into a rustic quiche, which brings me now. Lately, I seem to have random baking balls in the freezer in the freezer, which have been useful for making one -sized pancakes when they are superimposed with everything in the refrigerator and which needs consumption.

(I was also known to use unused puff pastry sheets in the same application. And honestly, you can put almost anything in the puff pastry, and this will be delicious, because: puff pastry.)

The Tart of remains

And in the end, I am in good company with this approach. Natasha Natasha Pickowicz pastry is known for making savory pies with ingredients for preparing for remains for restaurant staff. Taking pieces of this and that and while superimposing in a nest of shortcrust pastry, the resulting creations are spontaneous but deliberate, notes Tajal Rao, which wrote on the approach of the New York Times some time ago. “I always think in a critical way of the way they will cook,” Pickowicz told Rao. “I think of creating layers, so when you bite, you go from tender dough through the body and the structure.”

Pickowicz’s method goes something like that, according to Rao:

Start with a broken cold paste, then go from there: spread a beautiful layer of cheese like ricotta or mascarpone, then season it with lemon zest, salt and pepper. Now move to a denser layer of cooked vegetables, such as cauliflower, potato, leek or squash, slightly seasoned with olive oil, salt and pepper. Make the gaps in the vegetables of cheese pieces. When the pie comes out of the oven, think of a garnish of herbs, slightly dressed salad leaves or even a few fried eggs.

Bits-and-party tart advice

These are excellent directives, but the sky is the limit. Here are some of my advice:

• Use your favorite salted pastry dough. As mentioned above, I seem to find pieces of random dough in my freezer because I refuse to throw left left – and small pieces of dough become bullets that become pies.
• Plants can start with a layer of broken beans, puree vegetables or potatoes instead of cheese. The idea is to have a solid base.
• If you have a lot of small things – for example, herbs, olives, corn grains, nuts, etc. – Graduately reduce them to a crumble and add it like a layer.
• If you have something crunchy, such as remains of tortilla, croutons or expired bread, use it for the upper layer.
• For everything that is particularly aqueous, such as raw leafy vegetables, summer squash, tomatoes, etc. – The salting / drainage considered as a pre -cure quickly so that the pie is not soggy.
• Don’t forget the grains! While the grains in a pie may seem counter-intuitive, whole grains such as quinoa or barley are nutritional power strikers and can add a little additional bulk to the meal.

Eating leftover is climate action!

The use of small portions of remains may not seem so serious, but it addresses. Food waste is a huge climate problem. As Treehugger reported it earlier:

“The United States alone loses 133 billion pounds of food each year. This is worth 161 billion dollars, or 31% of the entire food supply and a quarter of all the solid municipal waste … in discharges where it will issue catastrophic quantities of greenhouse gases. “”

This is a sufficient reason to kiss the pie of leftovers! But with the additional bonus of an economical and delicious meal wrapped in a pastry dough, the remains never seemed more desirable.