The other kind of leftovers: Ingredient Orphans

Posted by dbcurrie, January 5, 2009 at 2:05 AM

Usually when you think about leftover, it's the left over turkey or spaghetti -- finished dishes that are left for another meal.

But what about the ingredient leftovers? You buy some item for a particular recipe, but you always end up with more than the recipe calls for. Which is fine if it's something like rice or spice or something that makes sense to freeze. But what about the perishable items? Buttermilk, cheese, sour cream, fresh herbs...and then there's the stuff that isn't immediately perishable, but that you ought to use before it migrates to the back of the fridge and petrifies, like sundried tomatoes or jarred ethnic sauces..

Do you give up on these things, do you look specifically for recipes that will use them up, or do you create your own uses for these ingredient orphans?

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