One of the dangers of cooking the way my mom does is that using up leftovers sometimes makes more leftovers, in an endless cycle. Over the years, I have had to break myself of some of her habits. There are things I don’t do that my mother does. Some of them are:
- saving a small amount of vegetables from a dinner
- saving any amount of food that we don’t like or won’t want as leftovers (most fish, for instance, just doesn’t keep well, in my view)
- saving any leftovers in the fridge that don’t get eaten within three days
Don’t tell my mom that, okay? (Mom, you didn’t hear that, okay?)
One thing I do that mom does, and I have to keep it in check, is make a new dish out of the leftovers from something else. This casserole is a good example. A night or two ago, I made bucatini with a simple sauce of Italian sausage, mushrooms, and a jar of good tomato sauce. Contrary to my habit (and completely in line with my mom’s principles), I made more than we would eat, on purpose, because my kid was coming over to dinner, and I wanted her to have plenty of yummy food (and even to take some home if she wanted). What that ended up meaning was way too many leftovers.
We could easily have eaten that same pasta, just heated up, but I was in the mood to cook, so I tossed the pasta in a baking dish, mixed in some green olives (stuffed with anchovies, but any olives would have worked), topped it with some French-fried onions (bought at Ikea) and a shake of grated Parmesan cheese, and baked at 350F until the top was brown and the pasta was heated through (I’d say about 30-45 minutes). Essentially the same dish, but the crunchy topping made it feel like a new thing. Fortunately, we were hungry, and there’s none of this dish to try to figure out what to do with tomorrow.