Leftovers

I didn't take a picture of it, but this particular dish was too successful to let it pass without a mention.

Last night we had a vegetable dinner, although no pure vegetarian would have come near our table, what with the gravy made with a dash of that demi-glace Chuck just wrote about.

As an aside, I made biscuits a la Joy of Cooking and finally took my mother's advice (Chuck's, too) and used the food processor to mix the dough. So easy, and they were by far the best biscuits I have ever made.

But the point here is leftovers. We had a two- or three-serving portion of steamed squash and green beans left over from the poulet frites dinner a couple of nights ago. To recall,both vegetables, along with the fresh herbs they were cooked with, came from local gardens, the green beans from our own and the squash from one of my constituent's (monetary value --well within the acceptable range of gifts that don't rise to the level of bribe; real value -- umm, I haven't been tested yet). So these were super-fresh when we had them on Wednesday, and they were well worth a second round on Sunday.

Also on hand were some homemade croutons and a generous 1/4 cup of good-quality Parmesan cheese. I think you can see where this is going. I used the food processor (my new best friend) to grind the croutons into a fine crumb, stirred in the Parmesan, dumped the vegetables in a Pyrex pie dish, and topped them with the ground crouton/Parmesan mixture. This got heated in a 350-degree oven until the vegetables were warm, then finished under the broiler. Perfect.

So perfect, in fact, that I'll probably have the leftovers of the leftovers for lunch tomorrow.