The chicken carcass became broth, and I made “meatballs” with the leftover lentil salad, a dab of pâté, an egg, and some flour, then poached them in the broth. Soba and braised pan di zucchero finished the bowl. The meatballs were OK, but needed more zing- ginger, garlic, and chile, maybe, and some matzo meal to improve the texture. This dish also underscored the urgency of making the big crock of kimchi I’ve been planning for the minute our cabbages are big enough; with our first frost likely to come on Sunday night I’ll probably make it on Saturday just in case my winterizing doesn’t work.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone



  1. Moonbear
    October 25

    A work of art! No- a work of food! You are a creative genius. How many leftover dabs of this and that could be made into “meatballs” or, dumplings, or whatever you want to call it? I can’t wait to try.

  2. Zoomie
    October 25

    Love the whole look, especially in that gorgeous bowl and because you didn’t cook all the color out of the green parts. It looks deeply satisfying.

  3. peter barrett
    October 25

    You guys are too kind. I try to let the combination of garden and leftovers dictate the parameters and waste as little as possible. It keeps it interesting, and usually turns out OK.

  4. Bruno
    October 26

    It’s that time of year again, isn’t it! Sounds very tasty Peter…

  5. peter barrett
    October 26

    Nothing like cold, rain, and a coughing kid to get the old inner Jewish Grandmother up and running…

Comments are closed.