The recession could have a silver lining for meat eaters: cheaper steak. USDA prime beef is no longer reserved for high-end steak houses. The economic downturn and surplus of choice beef means such delights as porterhouse and NY strip are turning up in some cost-friendly stores. For a look at where to find bargains and how to prepare this top-notch fare, we are joined by Bob Huskey, a meat buyer for Costco, and our friend Melissa Clark, food writer for The New York Times.
You're staring into the refrigerator, wondering what to serve for dinner, and you see it: leftover meatloaf. Can you proudly offer your guests meatloaf sandwiches? Or do you need to keep your leftovers to yourself, like a dark secret? To discuss the etiquette of leftovers, we are joined by Henry Alford, who has an article in today’s New York Times on the kooky behavior leftovers inspire. And Melissa Clark, our friend and food writer for The New York Times, is here to provide some practical options for reincarnating dinner.
For more, read Henry Alford's article, The Question of Leftovers, Ever Fresh, in The New York Times.Recipes
• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto or rice, Parmesan, salt and pepper to taste, and 1/2 cup of the bread crumbs in a large bowl to combine.
• Place the remaining breadcrumbs into a medium bowl.
• Using about 2 tablespoons of the rice mixture for each ball, form 2-inch-diameter balls.
• Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, approximately 4 minutes.
• Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
If you have leftover salmon try Red Flannel Salmon Hash
8 ounces leftover salmon
1 medium-size red beet, roasted or boiled until tender, peeled, and cut into 1/2-inch dice
1 1/2 cups boiled potatoes, cut into 1/2-inch dice
1 small onion finely chopped
1 clove garlic, finely chopped
2 tablespoons butter
1 tablespoon olive oil
Heat butter in a heavy pan (preferably cast iron) over medium heat. When melted add olive oil, then onions. Cook onions until soft, about 8 minutes. Add potatoes, garlic, and beet and big pinch of salt and pepper. Break up the salmon into large chunks and add to pan. Stir well and press the mixture firmly into the bottom of the pan. Allow to cook until a nice brown crust develops on the bottom. Stir well, press down firmly into the pan and allow mixture to form a crust again. Season with salt and pepper. Top with poached eggs for an easy supper.
As summer hits its stride, the nation’s farmer’s markets are filling up with fresh-from-the-farm produce. Peaches, blueberries, beets, lettuce, and okra are all in season. New York Times food writer Melissa Clark and Taja Sevelle from Urban Farming, a national nonprofit group dedicated to growing food in abandoned spaces, join The Takeaway for a look at the season's most delicious food. Garlic scape pesto anyone?
Chamomile Simple Syrup
Makes about one cup• 1 cup water
Put water and sugar in a pan and bring to a boil. Add chamomile flowers. Reduce heat and simmer for five minutes. Let cool. Strain.
Serving suggestions: Brush syrup on pound cake. Add to iced tea. Macerate any type of berry in a few tablespoons of syrup.
Garlic Scape Pesto
Makes about 1 cup• 10 garlic scapes, finely chopped
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor (or use a blender or a mortar and pestle). Blend all the ingredients. Add the remaining oil and, if you want, more cheese. If you like the texture, start eating. To thin, add more oil, a tablespoon at a time. Season with salt.
You can store the pesto in the refrigerator for up to a week or saved in the freezer for up to two months.
Serving suggestions: Add to pasta. Dress a tomato salad. Brush on toast for bruschetta.