I've been thinking of leftovers lately and I wanted to pass on a great second day strategy.
When making your favorite pot roast, there are always left overs. and it's not always the favorite meal.
try making or buying some nice, big chewy, crusty rolls and for second day roast beast, take the bread and make a bowl with it. if it's a loaf cut a chink to size, put some butter on a baking tray and sit the bred on it's cut side so the crust is around the perimeter with a cut side down. dig out the bread leaving about 1" all the way around.
cut up your cold meat into chunks and mix back with whatever roast veg were served with the meat day before. dip a nice helping into the bread bowl and fill it well, adding in plenty of the juices. then, top the meat,veg,juice mixture with a nice slice of cheese, some swiss or, here I go back to our favorite white cheese, assagio and pup it in the oven at around 375 and let it cook through until the bottom side is nicely colored, the contents bubbling and the cheese on top melty and toasting. if the cheese needs a bit more color, you can move it up to the broiler to finish it off.
this allows the meat juices to reduce down and get nice and thick, cooking into the bread. not a stew but better than just microwaving leftovers. The roast beast you spent such time over for Sunday Dinner deserves better for Monday night leftovers! and so do you! don't make yourself eat just any leftovers, make em yummy!!
When making your favorite pot roast, there are always left overs. and it's not always the favorite meal.
try making or buying some nice, big chewy, crusty rolls and for second day roast beast, take the bread and make a bowl with it. if it's a loaf cut a chink to size, put some butter on a baking tray and sit the bred on it's cut side so the crust is around the perimeter with a cut side down. dig out the bread leaving about 1" all the way around.
cut up your cold meat into chunks and mix back with whatever roast veg were served with the meat day before. dip a nice helping into the bread bowl and fill it well, adding in plenty of the juices. then, top the meat,veg,juice mixture with a nice slice of cheese, some swiss or, here I go back to our favorite white cheese, assagio and pup it in the oven at around 375 and let it cook through until the bottom side is nicely colored, the contents bubbling and the cheese on top melty and toasting. if the cheese needs a bit more color, you can move it up to the broiler to finish it off.
this allows the meat juices to reduce down and get nice and thick, cooking into the bread. not a stew but better than just microwaving leftovers. The roast beast you spent such time over for Sunday Dinner deserves better for Monday night leftovers! and so do you! don't make yourself eat just any leftovers, make em yummy!!
Comment