— Look Marie makes it easy at 6 p.m. Sundays on SBS Food, with episodes available on SBS On Demand after they air. See the recipe ‘Leftovers’ from Sunday, June 24 —
Leftover risotto? Stuff it with cheese. Lots of cooked pieces? Present them with a few sheets of puff pastry and shape them into a pie. “Don’t leave these things in the back of your refrigerator,” says Mary Berg. The happy host of Marie makes it easy says that rather than seeing leftovers as a problem, think of them as ingredients in their own right and the basis for new recipes.
“A cooking complaint I hear all the time is that people hate leftovers. I get it. You ate something the night before, you want something different the next day. But leftovers can be so exciting if you eat them. use as ingredients in new recipes, you can do completely different things,” she says in a dedicated “Love Letter to Leftovers” episode of her new series.
“I love leftovers,” she says when SBS Food reaches out to talk about her favorite ways to deal with those morsels that can pile up in the fridge. Top of the list? Tart.
“In the episode of Marie makes it easy where I tend to a fridge full of leftovers, I talk about how much I love using pie as a vehicle for leftovers, whether it’s to make a quiche or a delicious, whimsical but really, really simple pathivier. You can practically put anything you want in a pie crust and people will love it.”
Also on her list: arancini, tangy kale salad, vibrant blender soup of “great greens,” and a clever trick will turn sad leftover spaghetti into a super-quick meal the next day.
“Anytime I work with leftovers, I want to treat them as an ingredient. So whether it’s putting them in a salad and adding them as a whole ingredient, putting them in a pie, use to make risotto or even mashed hash browns, I want to use these leftovers in a new way, as if they were ingredients.”
Here’s how to love your leftovers.
Arancini with cheese
“The risotto is amazing. But it’s actually almost more amazing the next day. I don’t know about you, but I’ve literally never made the right amount of risotto; there’s always more. But the extra is perfect for arancini,” says Berg. . “That crispy, golden breading, that creamy risotto, oh that gooey mozzarella cheese… You may have had leftover risotto, but you won’t have leftover arancini!” Her cheese arancini recipe also includes a risotto recipe, so you’re covered for two meals.
Vegetable Drawer Quiche
Berg says she loves quiche because it’s simple, delicious, and perfect for using up any kind of “brunch leftovers.” It really is a canvas for all you have. “With my quiche [in the show], I make sweet potato, leftover roasted tomatoes, scallions, and even a little salmon, but really all you have, small chunks of cheese, any kind of soft veg or greens wilted or even just hearty potatoes or something. Honestly, the quiche is the best,” Berg tells us.
Mary’s Layered Leftover Pie (pithivier)
“A pithivier is a free-form French pie,” says Berg. It’s also an awesome and delicious way to use up leftover Sunday roast. Leftover roasted meat (or make it a veggie version with roasted mushrooms), mashed potatoes, roasted carrots, Brussels sprouts…it can all find new life in this vibrant pie.
A second life for pasta and pizza
“Reheating your leftovers is a great idea when you don’t have much time. But sometimes they taste a little ‘leftover’,” says Berg, who shares tips for making the most of two leftovers that the found in many refrigerators.
First, how to treat pasta. “Any time you have leftover pasta, it always turns into this block,” says Berg. Her tip: Place the pasta in a large heatproof bowl and cover with boiling water (this allows the pasta to relax and loosens the sticky starch that has built up in the fridge). Let stand one minute before draining. Transfer to a bowl and toss with sauce or a combination of olive oil or butter, lemon zest and juice, Parmesan or other cheese and fresh herbs of your choice. Season with salt and pepper. (And while we’re on the subject of pasta, we have to point you to a recipe we spotted on Berg’s website for croque monsieur macaroni and cheese – she describes it as “as if the best sandwich in the world and the best cheese pasta had a baby”. If you’re looking for a way to use up leftover ham and cheese, skip this cheesy bake!)
And for the pizza: Heat the pizza over medium heat in a nonstick skillet for 3-4 minutes, until heated through. Add a tablespoon or two of water to the pot and cover until the water evaporates, about 2 minutes. “That steam helps get into that cheese and rehydrate it, making it stretchy and cheesy again. And you have delicious, fresh, crispy pizza that you could have ordered,” Berg said on the show.
She also shared a bonus tip on how to refresh a stale baguette: Quickly dip or rinse the baguette in water and place it in a 200°C (400°F) oven for 10 minutes until cool. be crispy. Let stand 2 minutes before cutting to serve.
Great greens blender soup
This vibrant soup is from another episode of Marie makes it easy, ‘Freezer fixes’. The key ingredients are frozen peas and spinach, and it also uses chopped herbs, so it’s a good way to use up leftover herbs from another recipe, and you can also add the last few bits of spinach charges you may have hidden. the fridge too.
Leftover Roasted Vegetable Salad
This recipe is from Berg’s previous series, Mary’s kitchen favorite. If you have leftover roasted vegetables, this warm, lemony kale salad is a great way to liven them up.
Spiced Bread Pudding with Vanilla Bean Butter Sauce
And to end on a sweet note, a classic “use it up” recipe gets the Mary Berg twist. Her version has lovely notes of orange, vanilla and spice, and a pecan crumble on top. You can use any type of stale bread for this.