Now, I've been told that some people hate leftovers. Even going so far as to suggest it's somehow a class thing - that poor people eat leftovers. Heard that from a few folks over the last several years, and it's weird.
Listen, leftovers were definitely important growing up. Mom would make a meal that was intended to last for two different nights. It helped. But leftovers are awesome.
For me, sometimes it's about retasting something that I loved. Last night, I made spaghetti and meatballs. These were the best meatballs I'd ever made (not that I've made them a lot). My daughter loved them. So when I told her what was in the fridge, she jumped on the chance to have a few more tonight!
I also got to mix some cool flavors. This weekend I smoked sausage, and then I made Pierogi another day. Tonight I got to heat some of those back up, along with some leftover steamed veggies, and it just went so well together. Something about the smoke from that sausage, and the juices from inside paired with the smooth potato and onion filling of the Pierogi, and it's nicely crisped shell... slicing off pieces to eat together was a tongue pleaser for sure.
You also have to be here when my wife is doing leftovers. See, she's a chef. When I say that, I don't mean, "oh, you've gotten so good, we have to call you chef!" She's not like me (watching YouTube tutorials and reading internet recipes). We're talking a graduate of the French Culinary Institute, worked in major restaurants, rose to Executive Pastry Chef, and started her own food business. A real life chef.
Now, even though her specialty is Pastry, everyone had to go through the same basics. So, when I say the lady can cook, I'm not messing around. And when she gets her hands on leftovers, it's no joke.
Chinese takeout is pretty common. And, sometimes it repeats pretty decently, but not so much the rice. Until Amanda gets her hands on it. No microwave, it's headed for a pan (or two) on the stove, and new ingredients might be joining the party. I live for her crispy rice! Boneless spare ribs that have the same juiciness and tang, with added texture, now part of a vegetable stir fry? Leftover roasted chicken that turned into a smokey chicken salad that doesn't need a ton of mayo? I need to stop, before I drown in my own drool.
It's not that she goes Chopped on the "leftovers elevated" gimmick. Hey, we like interesting stuff, but we're simple more often than not. It's more like leftovers that are restored to the glory of the new, or repurposed in a dish that might as well act as something brand new.
With Amanda building up her business I've definitely been cooking a lot more. If you've never worked in the food industry, let me say that it's hard, and you come home bone tired. After years of working in dad's bakery, I figured out quickly that I was quite happy to continue on my path into the computer industry.
So, yeah, I plan out a menu as best as I can, and I do most of the week night cooking, because that's how I can be supportive.
Oh... but when the chef is hands on at the stove. Or even the air fryer. There's just something that comes with the training, or from having a Gordon Ramsey type scream and throw a pan at you (which is interesting, because she's told me he isn't really like that, and is super supportive), that makes you do it better. The chicken she makes is so far more succulent and tender than mine. The wings she did in the air fryer (as opposed to mine) were moist and flavorful on the inside, with a satisfying bite on the outside. And damn did they reheat nicely for lunch the next day. And the day after that.
Boy do I love leftovers. Especially chef-afied leftovers!
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