leftovers (4)

Mussels and Parmesan Bruschetta

We went to the supermarket yesterday and bought plenty of things we needed, things we had written down on our fancy shopping list. And, as usual, I picked up a few things that I didn’t really need …
I saw that Erik Kaiser had a nice round 1kg boule de campagne, so I bought one of those. I also bought a small bag of pre-cooked mussels without the shells.

I tossed the mussels in a frying pan with some finely chopped garlic and a dash of olive oil. Meanwhile I had some spaghetti cooking and in under 10 minutes I had a wonderful Spaghetti with Mussels. I believe cooking should be this simple. Of course you can check how Mario makes it as well

Now that was a great dish. But the post is about the bruschetta I made today using the leftovers. (no pics, no time!)
I sliced the bread I bought yesterday. Put in the rest of the mussels in the pan and heated them just a bit before putting in the slices of bread. I then flipped the bread and stacked the remaining bits of mussels on top. Grated some Parmigiano-Reggiano over that. Best bruschetta ever. Go ahead a try it 🙂

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leftovers dinners – fresh mushrooms & macaroni soup


It’s all in the broth really. I saved some of the wonderful chicken broth my wife made and decided to use it to make a soup since it was raining!

Here’s my recipe:

Bring a liter of water to a boil. Add 100g of macaroni and some salt, and leave it cook for about 8 minutes. Meanwhile, slice an onion and a clove of garlic thinly and sweat them down with a splash of olive oil and a teaspoon of butter. Add the sliced mushrooms to the pan and stir. I added a pinch of ginger powder. Add the chicken broth, and let it simmer. Then add the whole thing to the boiling macaronis.
Let it all reduce just a little bit while all the flavors infuse.
I topped the plate with a pinch of tarragon

Here’s a pic I took in a haste 🙂

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leftovers dinners – franks & taters

Another leftovers recipe I cooked up last night

In a pan, grill a couple of frankfurters sliced in the middle. Meanwhile, microwave a potato then slice it in large cubes and add to the franks. Slice a banana to match the size of the potato cubes and add to the mix. Splash half a cup of cranberry juice over those and let it reduce. It will mostly evaporate leaving only the taste infused in the ingredients. Season with some salt and half a teaspoon of chipotle sauce.

Serve hot with some rice or pasta or even some sliced “pain de campagne” (whatever you have left in the fridge).

Bon appetit 🙂

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leftovers dinners – cÅ“urs de volailles et champignons

I pride myself of my wonderfully prepared meals (imho) using only leftovers. Here’s tonight’s recipe:

  • Chicken hearts
  • Button mushrooms
  • 1 Onion & 3 cloves of Garlic
  • 1 teaspoon dried coriander
  • Half a lemon

Slice the large onion and the garlic thinly. Cook in a splash of olive oil with the chicken hearts. Grind the coriander and add them over the meat with some salt and pepper. Add the chopped mushrooms and stir until they drink up the sauce. Turn off the heat then add the lemon juice. Enjoy 🙂

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