recipes: #leftovers

  • alton brown’s slow-roast tomatoes
    Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day. This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed. Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread
  • big d's beef machaca
    Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious. We served this with the coleslaw recipe from Bakesale Betty's. The machaca and the coleslaw were delicious together! Standing at 6 feet tall, Darren is the tallest member of our team. He towers over all of us, so we've nicknamed Darren "Big D." :) lime juiceworcestershire sauceMaggiwatergarlicserrano chilecuminchili powdersalt and pepperolive oilskirt steakvegetable oilyellow onionbell peppergarlicserrano chilesdried oreganocuminsalt and pepperbeef brothdiced tomatoesTabascosalt and peppertortillaslimesalsalettuceguacamole
  • cannelloni
    The great thing about the cannelloni is that the crepes can be made ahead of time - filled and rolled. Wrap them in a Saran wrap so they are not touching and then put into a freezer bag to use when needed. I do not freeze the sauce because it gets watery. I have made them in advance when I am having 40 or 50 people over. Accompany these with a green salad. These are a hit! eggswaterflouryellow onionbutterwhite winetomato saucechopped spinachwesson oilparmesan cheesericottamozzarella ball
  • carne norte (filipino corned beef)
    Filipinos love their food with garlic, onions, and tomato, and corned beef is no exception. Carne norte is an easy and savory option for brunch, dinner, or even a hangover. :) The proportions above are estimated, so feel free to adjust to taste. Since everything stews together, the ingredients don't need to be cut perfectly. We sometimes top our carne norte with an overeasy egg. Leftovers easily go into a toasted carne norte sandwich the next day. One of us learned how to cook this in college while hovering over the stove on the phone with our mom. This dish was a big hit among college friends. canola oiloniongarliccorned beeftomatowatersteamed ricegreen onionsTabasco
  • carroll shelby's chili
    Carroll Shelby was a car designer, most famous for the Shelby Mustangs, yet also famous for his chili mix. We always have a packet in our pantry. This recipe is easy to make and tastes way better than canned chili. We've modified the ingredients and proportions to our taste, and we sometimes make it ahead of time then simmer it on low to reheat it. It seems to taste better the next day. This simple crowd-pleaser disappears quickly. :) oiloniongarlicground beefCarroll Shelby's Chili Kitsaltdiced tomatoeswaterbeanssteamed ricecheesesour creamcilantrogreen oniondiced onionhot sauce
  • carrot and fennel soup
    The perfect fall soup. Sweet & savory. This gets even better the next day for lunch! extra virgin olive oilfennel bulbcarrotslarge garlicvegetable brothcooked wild ricesaltParmesan cheese