The downside to a new, unique recipe is that after you use that half-tablespoon of tamarind pulp/dark miso/black mustard seeds, the product sits stagnant in your cabinet, begging to be put to use.The Washington Post has collected a few hard-to-use ingredients and provided recipes that use them. Have leftover cacao nibs? Mix them with nuts and cranberries for a jazzed-up trail mix, or substitute them in for chocolate chips in your next batch of brownies (and check them out sprinkled over lattes at right).
Kaffir lime leaves? Stuff them in your chicken as it roasts. Pomegranate molasses? Make it into a vinagrette, or drizzle it over ice cream.
If you still have questions, consult a site like Big Oven, whose Leftover Wizard tool allows you to choose three ingredients from the extensive drop-down menu and tells you if there's a recipe that incorporates them all.
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Reader Comments (Page 1 of 1)
5-05-2008 @ 6:17PM
peabody52 said...
Or you could just do as I do, which is not bother tackling recipes with exotic, pricey, hard-to-reuse ingredients. Especially in these days of expensive groceries, and I mean bread! for pete's sake, why not eschew the cacao nibs (great band name btw), and keep it simple.
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5-05-2008 @ 10:44PM
biskuit said...
Heh, the photo is actually an espresso "semifreddo" based on a recipe from the French Laundry cookbook - kinda like a frozen egg-based coffee gelato - topped with frothed milk, then some Sweetriot cacao nibs that just happened to be around. The Sweetriot stuff is great by itself, but makes a nice topping too! Good stuff any which way.
On another note, Kaffir lime leaves (I was told) keep in the freezer for a long time - I've got a bunch that I dig into about twice a year.
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5-05-2008 @ 10:46PM
Ellen Slattery said...
Oops! Thanks, biskuit - I'll definitely make that change.
And thanks for the gorgeous photo!
Ellen
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5-06-2008 @ 3:49PM
MrsBug said...
biskuit,
Great idea about the kaffir lime leaves! Thanks for passing that along.
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