• FISH
  • Fish Cakes from Once Cooked Halibut or any White Fish
  • Smoked Salmon Mousse with Once-Cooked Salmon and retired Capers
  • Tuna Salad made from last night's Tuna with Capers & Shallots
  • Celery-Salted Tuna Salad with Dijon Dressing and Chives
• GRAINS
  • Gourmet Barley, Port and Currant Salad
• MEAT
  • Bacon-Draped Meatloaf from cooked Breakfast Sausage
  • Meat Pie Yurts made from cooked Burgers and Mashed Potatoes
• PASTA
  • Herbed Mac n' Cheese
  • Tangy Noodle Salad with Tomatoes and Pine Nuts
  • Pasta Frittata made from leftover Pasta
  • Pasta Fagole Meal-in-a-Bowl
• VEGETABLES
  • Tinted Mashed Potatoes
  • Thanksgiving Soup from Assorted Leftover Veggies
  • Mashed Potato and Cabbage Bubble and Squeak
  • Mashed Potato Dumplings

COOKED POTATOES

Level 1
Mashed Potato and Cabbage Bubble and Squeak 
Serves 4-6 as a side dish   

Classically British in origin, bubble and squeak was made with the shallow-fried leftover vegetables from a roast dinner, typically prepared by Nanny. Our take on bubble and squeak is a gourmet version for any once-cooked vegetables still flavorful but no longer holding their shape – in our case, once cooked potato and cabbage. Served in wedges alongside eggs, it’s a beautiful summer supper.

2 Tbsp. salted butter
½ cup medium onion, finely chopped
2 cloves garlic, finely chopped
2 -3 cups packed once cooked mashed potatoes 
2 cups cooked cabbage or nearly expired sauerkraut, rinsed and drained
Salt and pepper to taste
1 Tbsp. finely chopped herbs such as basil, tarragon and parsley or drained tomatoes (optional) 

1. In a heavy skillet, melt butter until lightly browned. Add garlic and onions and sauté until soft.
2. In a large mixing bowl, mix potatoes and cabbage together until well incorporated. Season with salt and pepper and herbs, mixing well.
3. Add potato-cabbage mixture. Press down firmly into skillet with a spatula. Cook until bottom is golden brown. Cover and turn heat down to low. Cook for an additional 5 minutes until thoroughly heated.
4. Let set for a few minutes before serving.

Cooking tip: Leave a small opening between lid and pan so that excess moisture escapes and your bubble and squeak stays crispy. 

Serving suggestions: Cut into pie-shaped wedges. Serve as side-dish topped with gravy. Use as an accompaniment to scrambled eggs or top with poached eggs.

For a lasagna-type format: Use mashed potatoes as the base. Layer with once-cooked and mashed vegetables, such as carrots, eggplant and goat cheese. Top with cabbage and on the last layer, more mashed potatoes. For a crispy top, add breadcrumbs, and a few pads of butter. Put under broiler for 5 minutes. Remove and add goat cheese.  

As a vegetable terrine: Layer in a soft cheese like goat or feta before the final layer of potatoes. Cut into slices.

As a first course, served cold: Pushing it into a well-greased loaf pan, preferably glass, refrigerate. Cut into slices alongside tossed greens with vinaigrette salad.