![]() ![]() ![]() He also offers a sweet version called Cheese Mishmash. In his latest cookbook, “Jacques Pépin Quick and Simple” (Houghton Mifflin Harcourt, $35), he notes that this savory spread freezes well, and can also be used in gougères, soups, gratins and even on pizza. The legendary chef Jacques Pépin purees whatever cheese tidbits he’s got with a crushed garlic clove, a splash of dry white wine (1/4 cup for each half-pound), and pepper. Use leftover party tray cubed cheese to make a cheese spread known as fromage fort that can be scooped onto crackers, dipped into crudités or spread on crostini. Here are dozens of creative ideas for transforming these tidbits into delicious - mostly nutritious - dishes for breakfast, lunch and dinner and anytime in between. ![]() Meanwhile, the kitchen is filled with leftover holiday meals, savory nibbles and sweets. But you’ve still got a week before resolutions kick in. When the calendar flips to 2021, you might turn your thoughts from the gluttony of the holidays to a new and improved you - be it as a participant in Dry January or Veganuary (a 31-day trial run on a plant-based diet), by ramping up your exercise regimen or creating another healthy habit. A carton of eggnog is down to the last cup, but everyone has had their fill, so it languishes, relegated farther toward the back of the shelf with every opening of the steel door. The fridge is now a holding cell for stacks of Tupperware filled with sliced ham and turkey, maybe a pot roast, along with mashed potatoes, gravy and other sides. Taking up precious counter space are the remains of panettone, fruitcake, gingerbread and a yule log, each going staler by the day. A collection of unwrapped candy canes might still adorn your Christmas tree, but even the kids are now bored of peppermint sticks. After you get through this month’s (modified for the times) merrymaking, you’ll likely end up with a tin holding half a dozen cookies, a few broken ones and a lot of crumbs. ![]()
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