Tag Archives: Assemblage cooking

Leftover Crab Dip Melts

Posted on by January 26, 2015

If decided to try out my Chesapeake Bay Crab Party menu and you have some leftover crab dip, then you’re going to be really happy the day after the party, because using up the leftovers with these Leftover Crab Dip Melts might be even better than the dip itself. But I’m not really sure, so you should probably judge for yourself. Since it’s still RAMPS season around Philly, I’ve been using them on everything. I know it’s a little cliché to be obsessed with ramps and it might make you feel like you’re in an episode of Portlandia, but the excitement seasonal cooks have for fresh ramps is well-placed. They’re so good! And one of my favorite ways to eat them is sautéed or grilled and added to a sandwich. Here, I’m using them for the base and the onion element in my Leftover Crab Dip Melts. If it’s not ramps season or you don’t live in an area where you can get your hands on them, grilled scallions or leeks can get you a similar effect. Either way, this easy brunch, lunch or dinner of Leftover Crab Dip Melts is going to put a smile on everyone’s face. The … Continue reading →

Assemblage Cooking: Leftover Cornbread and Poached Eggs

Posted on by October 27, 2014

Assemblage Cooking: Leftover Cornbread and Poached Eggs is definitely about happy leftovers. Last weekend we had some white bean, jerk turkey, leftover butternut squash chili. Which also meant we had leftover cornbread muffins. Then later this week I threw several dinner parties and just wasn’t up for cooking. It was time for some assemblage cooking. What’s easier than breakfast for dinner? Not much. And breakfast for dinner at our house almost always means poached eggs, because poached eggs are my favorite. Don’t get me wrong, I love eggs generally, but I’m really picky about them being overcooked. Something happens to the white… it changes the taste-? I just don’t like it when it’s overcooked and I swear it’s science, not me. It makes it impossible for me to eat fried or hard boiled eggs when at a restaurant. But poached, oh poached eggs… I can wax rhapsodical about poached eggs. If you find them intimidating, this weekend is the weekend to learn how to make poached eggs. And then you can just poach one and plop it down on salads and grains, turning leftovers into instant fancy meals whilly nilly à la Assemblage Cooking: Leftover Cornbread and Poached Eggs. Trust. … Continue reading →

Grilled Vegetable Naan Sandwiches

Posted on by September 22, 2014

This is one of my go-to Summer weeknight meals. It’s really delicious and nutritious and I can grill a big mess of veggies on a Sunday and have them all week long. The yogurt sauce really ties this dish together. And if you’re in a meat sort or mood, some grilled shrimp or chicken on this sandwich is a great addition. I usually marinate them in tandoori paste if I’m going that route. Depending on how many veggies you eat on the side, there’s enough for 4 – 8 servings. 4- 8 frozen naan; defrosted 4 small to medium zucchini, yellow and green; sliced ¼ inch thick 1 medium eggplant; sliced ¼ inch thick ramps or scallions; roots removed tomatoes; quartered ¼ cup olive oil 2 tablespoons white balsamic vinegar (or red, white wine, champagne) zest of one lemon 1 teaspoon garlic paste salt and pepper ½ cup thick yogurt ½ teaspoon salt ¼ teaspoon cayenne ½ teaspoon curry powder Marinate the vegetables in the olive oil, vinegar, zest, garlic and salt and pepper. I quickly dip the eggplant first and then toss everything else in while I grill the eggplant. The eggplant wants to suck up all the oil, … Continue reading →

Pulled Pork Quesadillas

Posted on by April 24, 2014

One of the reasons I like to make big batches of soups, sauces and dishes like pulled pork is for the leftovers. I love quick but tasty weeknight meals and leftover doesn’t have to mean tired and boring. These pulled pork quesadillas make the pulled pork I made last weekend seem brand new. Some store bought salsa with fresh pineapple diced in feels gourmet and exciting, but takes minutes to prep. ½ pound sliced onions ½ pound sliced jalapenos (hot) or poblanos (mild/medium) with seeds removed ½ pound shredded cheese (I used idiazabel, but sharp cheddar, mozzarella all work) Pulled pork 8-inch flour tortillas Pineapple, mango or peach salsa ¼ teaspoon salt 1 tablespoon vegetable oil This makes between 4 and 8 quesadillas depending on how full you like to stuff them. Pour the oil into a pan on low heat. Cook the onions and peppers low and slow. I cooked mine for about 45 minutes. Once they’re quite caramelized, add the salt and further soften. Reserve. Wipe out the pan. Place a little cheese (½ an ounce or so) on a tortilla. Then layer some of the pepper onion mixture. Add the pork. Cover with a little more cheese. … Continue reading →

Fig, Goat Gouda, Prosciutto Sandwich

Posted on by January 13, 2015

I’m not sure whether she or I coined the term, but my sister-in-law, Liza, is an infamous assemblage cook. While I don’t always (or even often) practice assemblage cooking, it’s an important weapon in any culinary arsenal. Assemblage cooking, or assembling as Liza calls it, is the category of cooking devoted to keeping a variety of ingredients in your pantry and refrigerator that can be called upon to put together something in the semi-decent to supremely awesome area of last minute food needs. I will try to only expose you to the supremely awesome area; I’m sure you’re already perfectly sufficient at the semi-decent. You know what I mean: canned pineapple and cottage cheese, old ritz crackers and unknown cheese from the drawer, canned tomato sauce and boxed pasta. There’s nothing wrong with these quick weeknight meals but with a little planning, assemblage cooking can be so much more. Such as this delicious Fig, Goat Gouda, Prosciutto Sandwich worthy of a good bottle of wine, but so fast and easy you can have it ready in under 10 minutes. For those nights when you circle the block from 8 until 8:45 looking for a parking spot, try this Fig, Goat Gouda, … Continue reading →