I confess we’re not much for leftovers here.
It has been argued that making “extra” food might save you time later: that, say, doubling your rice means you have enough to quickly make a stir-fry, or pudding. Knowing me, knowing my family, knowing the Black Hole of Shame that our refrigerator becomes if I actually SAVE leftovers, I have been making a huge effort over the last few years to Never. Ever. Have. Them.
That never quite works out around Thanksgiving, though.
If I were ever to teach basic cooking, I would teach two things: pate brisee (piecrusts), and biscuits. [Both make you quickly familiar with a pastry blender (two butterknives also work) and heartily at ease with a rolling pin (excepting drop biscuits, my personal favorite). Both, too, make you a genius as far as disguising leftovers, if you have them, and hey, even fresh food is special with a crust of browned buttery bread!] As it is, I teach my kid instead. And she’s becoming a whiz with a piecrust.
- Turkey pot pie (crust: spelt flour from Ferriss Organics; home-rendered leaf lard from Creswick Farms; filling: our own Bourbon Red turkey, two Carola potatoes, one Scarlet Keeper carrot, one Gilfeather turnip, one Bleu de Solaize leek; home herbs (sage, thyme, oregano, garlic), bechamel sauce with turkey gravy, spelt flour and milk).
- Salad (raw sunflower seeds from who knows where, but home-roasted; greenhouse salad of arugula, red and green lettuces, shallot greens; homemade yogurt/garlic dressing)