I tend to keep lots of little bits and pieces of leftover food. I just can't throw them away; in my mind, wasting food is not a good thing.
Sometimes this habit comes back to bite me, though. Like when we delve deep into the fridge to find leftovers that have devolved into “science experiments.” Cringe.
Rather than let this happen too often, I like to take all those little tidbits - while still fresh - and put them together in creative ways.
For example, today. Following all the holiday feasting, I had some cooked carrots, a small lump of chèvre, a couple of tablespoons mascarpone, and a tablespoon olive oil left in a bottle.
I cooked several more carrots, added the cheeses, oil, and a few spices - voilà, a carrot pâté. Perfect for New Year's Eve! Now, this has me wondering: what else is in there to play with?
My warmest wishes to you for a Happy New Year!
~ David
Spicy Carrot Pâté
4 large carrots, peeled and sliced *
2 tablespoons butter
1 large/2 small shallots, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon piment d’Espelette, or more to taste *
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/2 ounce chèvre *
3 tablespoons mascarpone *
1 tablespoon olive oil
Steam the sliced carrots until very soft - about 15 minutes.
Meanwhile, melt the butter in a medium skillet and add the minced shallot. Cook until soft and then add the cumin, piment d’Esplette. salt, pepper, and cinnamon. Cook for 30 seconds or so to bring out the flavors in the dried spices.
When the carrots are soft, add them to the spice mixture and cook a few more minutes. Transfer the mixture to a mini food processor and add the goat and mascarpone along with the olive oil. Purée until very smooth; adjust for seasoning and scoop into a bowl. Serve with celery sticks or crackers.
Makes about 2 cups.
* What if you don’t have any of these bits, scraps, or orts? It's easy to make substitutions:
cooked carrots – sweet potatoes, butternut squash, peas
piment d’Esplette – red pepper flakes, cayenne pepper
goat cheese – cream cheese, cottage cheese, ricotta
mascarpone – crème fraîche, sour cream, heavy cream
Labels: carrots, cinnamon, cumin, goat cheese, mascarpone, piment d'Esplette, using leftovers
