Wanted to be nice

Dr Food was leaving for India today so last night I decided to make him his comfort food. Don't get me wrong, his favorite food is Indian food but I knew that he was going to eat a weeks worth so I thought that making his comfort food was a good idea. He is from Texas and I knew that his Granny used to make him chicken and dumplings. So, that is what I set out to do. Coming from a totally different background, this isn't something that is familiar to me.

I started off by boiling a chicken to make a rich broth. In with the chicken and 3 quarts water I put in carrots, onions, leeks, parsnips, celery garlic, and bay leaves. I also had salt in there. I let it simmer for 2 hours.



This made around 6 cups of stock. I let cool and then skimmed. I then boned the chicken when it cooled off.




Next use 1 TBL oil and 1 TBL butter and add a couple chopped carrots, celery, garlic and bay leaves and sauted until soft. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes. Slowly pour in 6 C of the chicken stock, 1 C at a time, stirring well after each addition. Add some frozen peas.

Let sauce thicken for about 15 minutes.

While sauce is thickening I made the dumplings. I used a Tyler Florence recipe for the dumplings and also to see how he thickens the sauce.

Dumplings:

2C all purpose flour
1 TBL baking powder
1 tsp salt
2 eggs
1 C buttermilk

Sift the dry ingredients together (oops, *I* didn't sift) in a large bowl. In a small bowl, using a whisk, lightly beat the eggs and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix until the dough comes together. It is a soft dough.

Meanwhile fold the shredded chicken into the sauce and bring up to a simmer. Drop heaping tablespoonfuls of the dumpling batter into the hot mixture. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove the bay leaves and season to taste.

Damn, I just realized that the directions I am giving you sound like my grandmothers recipe directions. Lucky you I didn't say "use a handful".

Anniversary Dinner!

It was our anniversary yesterday and I wanted to make a dinner for Dr Food. We were suppose to go to Clink for dinner but I just didn't have it in me to drive into the city. The restaurant looks cool. It is in the old prison in Boston and they have done amazing things to it to make it into a swank hotel. The restaurant is suppose to be cool.

So instead, I made Dr Foods favorites. I started off with "Inside Out Carrot Cake"



Inside Out Carrot Cake

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

I then tried to think of what he loves that we never eat on a regular basis. Oxtails! I made oxtails. I found the recipe in the "Blue Ginger" cookbook. I have to say that this dish was awesome.



This dish was not hard to make at all. Takes some time but it was well worth it.



I wanted something simple to go with it so I found a recipe for lemon scented rice to go with it. It also came out of the same cookbook. The Oxtails were suppose to be served with Preserved Lemon Polenta but I don't like polenta so I made the rice instead.





The dinner was a huge success.



Savory Braised Oxtail

Ingredients
12 oxtails
2 cups all-purpose flour
1/4 cup ancho chile powder
1/4 cup salt
1/8 cup black pepper
2 chopped onions
2 chopped fennel
1/2 stalk chopped celery
1 large chopped carrot
10 garlic cloves
1 tablespoon minced ginger
4 stalks lemon grass, white part only, pounded and minced
2 cups red wine
8-ounce can of Roma tomatoes, drained
1/2 cup dark soy sauce
1/2 bunch fresh thyme
2 bay leaves
Water to cover oxtails
Directions
Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning.

Lemon Basmati Rice

4 Scallion stalks; white part
Save green parts for another
1 tb Canola oil
2 c Basmati rice; washed until
Water is clear
2 lg Ginger slices
Zest of 2 lemons
Juice of 1 lemon
1 ts Salt
1 pn White peppercorn
2 1/2 c Chicken stock

In a saucepan, saute scallions and zest in oil. Add rice and ginger and saute for 3 minutes. Add zest, juice, salt, pepper and chicken stock, cover and bring to boil. Turn down and simmer for 15 to 20 minutes. Pull off of heat and let stand for another 25 minutes with cover still on.

My kids came to visit me on my planet

Since I moved to New England I have felt like I am an alien living on another planet. I feel like I am not one of "them". So imagine my relief when my girl child came to visit me. She brought another being from our planet, my son in law.

So was I going to spoil the crap out of them? Yes, I was. Started off with fresh cinnamon rolls for breakfast.



Did I do this when she lived at home? Heh....ask her. This recipe was from Alton Browns Overnight Cinnamon Rolls Ok, but not incredible.





It was also requested that I make Shrimp and Crab Cannelloni. I did. I started the day before so that it was not so much work when the kids were here. It was good that I did that because we spent most the day wandering around and at Sleepy Hollow looking at the graves of famous authors such as Emerson. Good thing to do the day before Halloween.





My handy blender (my favorite kitchen tool) made short work out of the tomatoes that I had peeled for the sauce.



And once again bad blogger that I am all was eaten before I could really take a picture of this amazing dinner. You have to make this one!



Really looks ugly but I have to tell you that I have had people ask me to marry them over this dish.


Shrimp and Crab Cannelloni
Bon Appétit | September 1996
by Kevin Graham
Graham's; New Orleans, LA

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar

Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)

2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

Preparation

For sauce:
Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.

For Cannelloni:
Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.

Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.

Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.

Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)

Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

A couple of my favorite October recipes

I love October. Well, I used to love October until it meant raking leaves and impending snow and gloom. I used to love October in California where you can be lazy all year long. Cold meant that maybe you would shut all your windows. So being the cheery sort that I am (heh heh) I decided to carry on the October tradition in a new place that really lends itself to Pumpkins and soups and fall like things. You can actually wear hand knit sweaters here folks! So here it goes.




Favorite recipe here is from Epicurious and is the best pumpkin soup that I have had to date. I have made it for the last 3 years and it never fails to make me happy. It starts off with toasting the shells of the shrimp that you are later going to cook and pour the soup over.




I used fresh pumpkin for this dish so that I could have the seeds. That brings me to my second favorite October food. I love pumpkin seeds. I can't get enough of them. I love experimenting with them and different flavors.



This year I took a Siracha butter that I had made before for something else and added Worcester sauce. I then sprinkled with garlic salt and put in the oven. YUMMM! I also have a version with just plain butter, Worcester and garlic salt (I love this one too). Last but not least I tried one that had some curry powder and sugar and butter in it. Bleckkkk! I didn't like it. I had found the recipe somewhere and I don't remember where. So 2 out of 3 wasn't bad.




Shrimp and Pumpkin Bisque

1 pound large shrimp (16 to 20)

Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage

2 cups pumpkin purée, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage
print a shopping list for this recipe

preparation

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step—pan roasting the shells—gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.

2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)

3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.

Variation
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

NOTE
To make fresh pumpkin purée, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and purée it in a food processor until smooth. Transfer the purée to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.

I love my FoodBuzz friends but

I think I may be going a little OCDish. Every time I see someone that has a recipe I want to try I run to the kitchen. So what happens?



I end up making Cajun Chef Ryans Monkey bread even though I don't know who is going to eat it and then I haven't even cleaned up from this



and I decide that I must make the neighbors Foododelmundo's "Mr Davis' Toffee Squares



Mine don't have a pretty ribbon around em but

Amazing dinner...I love you Paula Wolfert!

Once again the morning started with "What do we need to do today?" As usual the list was recited and the conversation turned to "what should we make for dinner?" Lamb of course! We have enough lamb in the freezer to hold us for a year (maybe). At the speed we are going it will be gone way before spring. So, I pulled out a Paula Wolfert cookbook that is one of my favorites. It is "The Slow Mediterranean Kitchen". We decided on Lamb Tagine Smothered in Onions. Although there are lots of steps there is lots of time in between to be able to clean the basement (treadmill being delivered Wen. Too much cooking).



The house smelled incredible and it made it easy to stick around and do stuff that needed to get done rather than jumping in the car and leaving our responsibilities behind while we discovered new places.



We only had half the lamb shanks the recipe called for and it was just the 2 of us so we cut the recipe in half. It was amazing. Once again another fantastic dish out of Paula's book.

Lamb Tagine Smothered In Onions
Adapted from "The Slow Mediterranean Kitchen," by Paula Wolfert
Yield: 6 servings.

5 pounds lamb shanks, trimmed of excess fat
3 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons ground ginger, divided
About 1/2 teaspoon saffron threads, divided
1 medium onion, coarsely grated ( 1/2 cup), plus 4 pounds large
onions, quartered lengthwise and thickly sliced crosswise
3 whole canned Italian plum tomatoes, seeded and crushed
1 (2-inch) cinnamon stick
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cinnamon
2 tablespoons plus 2 teaspoons butter, divided
3 tablespoons granulated sugar, divided

Early in the day, or up to 2 days in advance, place the lamb in a
large, heavy casserole or tagine pot. Toss with 2 teaspoons salt, 1
teaspoon pepper, 1 teaspoon ginger, 2 pinches saffron, grated onion,
tomatoes, cinnamon stick and olive oil. Stir over low heat until the
aroma of the spices is released, about 5 minutes. Do not brown the
meat. Add 2 cups water, bring to a boil, reduce the heat, cover and
simmer over very low heat for 3 to 3 1/2 hours. (At the end of this
time, the meat should be almost but not quite thoroughly cooked - not
yet to the point where it's falling off the bone. You can also do
this in a 250-degree oven or in a slow cooker set on high.) Remove
from heat; let cool.

Meanwhile, in a large, heavy saucepan or flameproof casserole,
combine sliced onions with 1/4 cup water, 1 pinch saffron, ground
cinnamon, the remaining 1 teaspoon salt, the remaining 1 teaspoon
pepper, the remaining 1/2 teaspoon ginger, 2 tablespoons butter and 2
tablespoons sugar. Cover; cook over medium-low heat for 1 1/2 hours.
Remove the cover; cook until the liquid evaporates, about 25 minutes.
Reduce the heat to moderately low and cook, stirring often, until the
onions are golden, about 20 minutes. Transfer the onions to a large
plate to cool.

When the lamb shanks are cool enough to handle, pull the meat off the
bones and trim off any fat or gristle. Cut the meat into 1-inch
chunks; transfer to a bowl. Discard the cinnamon stick. (The recipe
can be prepared to this point up to 2 days in advance. Let cool, then
refrigerate the meat, onions and lamb juices in separate containers.)

About 1 hour before serving, preheat the oven to 400 degrees. Discard
all the fat from the lamb juices; boil the liquid down to 1 cup.
Arrange the lamb in a single layer in a shallow, ovenproof serving
dish. Pour the reduced lamb juices over the meat. Spread the golden
onion mixture on top. Spoon any remaining onion cooking liquid over
all. Sprinkle the remaining 1 tablespoon sugar on top; dot with the
remaining 2 teaspoons butter. Bake for 45 minutes or until the
topping is caramelized and bubbling.

-------

Next we had to decide what to make to go with it. I took one look at the picture in the same cookbook and I was done. This was it! Hey VEGETARIAN friends (sorry vegans) this one is for YOU!



Panade of Leeks and Mixed Greens with Cantal Cheese
by Paula Wolfert
from The Slow Mediterranean Kitchen

Serves 8


3 large leeks (white and light green parts only), chopped
1 red onion, chopped
5 green garlic shoots or 8 to 10 garlic cloves, sliced
1/4 cup extra-virgin olive oil
Salt
One 1-pound loaf stale chewy bread with crust
1 1/2 pounds (about 10 cups) mixed leafy greens (sorrel, chard, parsley leaves, arugula, spinach, and watercress), deribbed and shredded
Juice of 1/2 lemon
Freshly ground pepper
Grated nutmeg
3 cups whole milk, heated to simmering
1/2 pound Cantal or Gruyère cheese

Method
1. Measure the leeks, onion, and garlic to be sure you have about 1 quart.





2. In a 7- or 8- quart pot, heat the olive oil over medium heat. Slowly stew the leeks, onion, and garlic for 10 minutes. Add 1 teaspoon salt and cook for 5 more minutes. Meanwhile, preheat the oven to 250°F (120°C).





3. Cut the bread into 1-inch cubes (bread matters here). Find a chewy bread with a good crust. You should have about 2 quarts. Spread the cubes in one layer on an oiled baking sheet and bake for 45 minutes, or until just golden. Let cool and store until ready to use.




4. Add the greens to the pot, cover, and cook over low heat for 45 minutes. Uncover and boil away excess liquid. Allow to cool. Add the lemon juice, pepper, and nutmeg to taste. Correct the salt. (Up to this point the recipe can be prepared 1 day in advance. Cool, cover, and refrigerate. Bring to room temperature before continuing.)



5. About 2 1/2 hours before serving, oil a deep 3-quart casserole, preferably earthenware. Place one-third of the bread cubes in the dish, top with half the greens, and repeat, ending with the bread cubes and patting lightly to make an even topping. Gradually pour the hot milk down the insides and over the top of the panade so everything is moist. If necessary, add 1/2 cup water. Cover with the grated cheese and a sheet of foil.



6. Bake in a preheated 250°F (120°C) oven for 1 3/4 hours. Raise the oven temperature to 400°F (200°C), uncover, and bake 20 more minutes. Remove from the oven and allow to relax for about 10 minutes before serving.



I have to tell you that this is my new favorite food in the whole world. I love the lamb, but this dish with the greens and the bread was the best thing I have eaten in a long time (and that is saying a ton considering the cooking that goes on around here). I think I could be a vegetarian again if I could eat this every night and not end up weighing 10000lbs.

I love you Paula Wolfet...

Just felt like it

I just felt like I had to have a chicken tortilla thingy last night. I had spent hours pouring over cookbooks and trying to decide what to make when I realized I just wanted this casserole. It is simple and good.

Adapted from Simply Recipes

Tex Mex Lasagna
INGREDIENTS
1 1/4 lbs ground beef
Olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
Salt
1 14-oz can pinto beans, rinsed in cold water and drained (or you can cook your own pinto beans from scratch)
2 teaspoons bacon fat (can substitute olive oil)
1/2 cup water
Salt
2 medium onions
1 red bell pepper, stem and seeds removed, chopped
3 garlic cloves
1 28-oz can diced tomatoes, preferably Muir Glen "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)

Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce

METHOD
1 Heat 2 Tbsp olive oil in a large cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil. Do not stir the meat unnecessarily. Allow it to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the cast iron pan. Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

2. While the meat is cooking, heat bacon fat in another frying pan on medium high. Add the rinsed, drained cooked pinto beans to the pan. Mash gently with a potato masher (careful if you are using a stick-free pan not to scratch the surface of the pan). Stir in enough water so that the beans are easily thinly spreadable, about a half a cup. Salt to taste. Remove from heat and set aside. Note you could skip this step by using canned refried beans than have been thinned with water. We have found that the canned refried beans do not taste as good as rinsed canned whole beans that have been refried on the stovetop. Best is to make the beans from scratch but not everyone has time for that.

3. Once the meat is done cooking, and has been removed from the pan in step 1, add another Tbsp of olive oil to the pan and heat to medium. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chilies and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.

4. In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking. Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp. Remove with tongs and place on a plate lined with paper towels to soak up the excess oil.

5. Preheat oven to 350°F and lightly oil a 13x9x3-inch glass or ceramic baking dish.

6. In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas. Bake casserole on the middle rack in the oven for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling. Let the casserole stand for 10-15 minutes before serving.


Serves 8. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Last minute the neighbors came to dinner and it was the perfect thing. I would definately make this again.

Because I really am stupid I forgot to take a picture of the finished goods. Once again you get leftovers