What We Eat When We Eat Alone - Deborah Madison [67]
Potato Soup Made with Leftover Mashed Potatoes
Here’s a simple way to make a soup using leftover mashed potatoes. Soften a sliced leek or small sliced onion in 1 or 2 tablespoons butter or olive oil over medium heat with a sprig of thyme, some chopped parsley, or a few fresh sage leaves. Add about a cup of leftover potatoes and enough water or chicken stock to thin them to the consistency of soup. Bring to a boil, then simmer for about 10 minutes. Taste for salt, season with pepper, and serve alone or with any of the following—a smidgen of cream, a bit of butter or crème fraîche swirled in, chopped herbs on top, or chive butter . Other garnishes might include slivered arugula, diced fresh tomatoes in summer, or chopped sorrel leaves in spring.
Mashed Potato Cakes
Reheated mashed potatoes are never as good as they were the first time around, but you can use leftovers to make a really tasty potato cake. The simplest thing to do is to shape leftover mashed potatoes into a patty and brown it in butter or oil. But you might as well take advantage of their neutrality and add, before frying, such tasty bits as sliced scallions or finely diced onions that have been sautéed in butter or oil for a few minutes to remove their raw edge. You can also add grated cheese and cooked greens, such as chard, spinach, or kale, with or without the onions and cheese. For a crunchy surface, press the potato cake into sesame seeds, breadcrumbs, or chopped nuts before frying.
Simple Stir-Fry of Shiitake Mushrooms, Snow Peas, and Tofu
Dried shiitake mushrooms are something you can have in your cupboard ready to use whenever you are. But you can also use fresh ones. The dried ones need to soak for 15 minutes, but that’s just long enough to gather your ingredients. A dark, toasted oil, whether sesame or peanut, adds flavor to the dish. If you’re reheating rice, use half the mushroom soaking water as the liquid.
4 DRIED SHIITAKE MUSHROOMS
1⁄3 CARTON SOFT TOFU, DRAINED AND CUT INTO 1-INCH CUBES
2 FAT SCALLIONS, INCLUDING A LITTLE OF THE GREEN, SLICED ABOUT 1⁄4 INCH THICK
1 GOOD HANDFUL (ABOUT A CUP) OF SUGAR SNAP PEAS
FRESH OR LEFTOVER RICE
1 TABLESPOON ROASTED SESAME OR PEANUT OIL
2 TEASPOONS MINCED GINGER
1 CLOVE STAR ANISE
SALT
1 TABLESPOON SOY SAUCE MIXED WITH 1⁄2 TEASPOON BROWN SUGAR
TOASTED CASHEWS OR ALMONDS FOR GARNISH
1. Cover the mushrooms with 1⁄2 cup boiling water and set aside for 15 minutes. Make sure that they’re submerged. While they’re soaking, prepare the tofu and scallions and string the peas. Cut several of the fatter pea pods in half lengthwise to expose the little peas inside. Once the mushrooms have soaked, squeeze out the liquid (but don’t throw it out), cut away the tough stems, then thinly slice the caps.
2. Cook brown or white rice according to the recipe, or if using leftover rice, put it in a small saucepan and set it over medium heat with half the mushroom soaking water. Cover, and heat through.
3. Put an 8-inch skillet over high heat. Wait until it sizzles when you add a drop of water, then add the oil, ginger, and star anise. Stir-fry for 1 minute, then add the scallions; stir-fry 30 seconds more and add 2 tablespoons of the mushroom soaking liquid. When that cooks off, add the tofu and sprinkle it with salt (yes, even though you’re going to add soy sauce), and 2 more tablespoons mushroom liquid. Cook on high heat for two minutes, jerking the pan frequently to turn the tofu. Add the peas, cook 1 minute, and then pour over the soy sauce–sugar mixture and cook, again jerking the pan so that everything is coated and the sauce has mostly evaporated.
4. By now the rice should be hot. Mound the rice on a plate and add the vegetables. Garnish with cashews.
Confidence-Building Brown or White Rice
Makes 2 cups
It’s good to know that you can always make