{"id":37224,"date":"2021-01-19T10:45:28","date_gmt":"2021-01-19T17:45:28","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=37224"},"modified":"2023-06-23T10:32:38","modified_gmt":"2023-06-23T16:32:38","slug":"leftover-food-how-to-use-the-mustgos-from-your-fridge","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/leftover-food-how-to-use-the-mustgos-from-your-fridge\/","title":{"rendered":"Leftover food: How to use the ‘mustgos’ from your fridge"},"content":{"rendered":"
<\/div>

My mother-in-law, Alyce, was a great one. Man, was she a gas, the way just being a character is worth the watch. Along her way, she taught me some fun things about cooking, too, food traditions that profitably might serve us all during these difficult days.<\/p>\n

\"Ravioli
Leftover ravioli dressed with sage brown butter sauce. Photo: Bill St. John<\/figcaption><\/figure>\n

Plus, she addressed a sort of \u201cGroundhog Day\u201d issue \u2014 the movie, not just the forthcoming date \u2014 at the family dinner table: How can the kitchen make the same food appealing for three or four days in a row?<\/p>\n

Using leftover food from the fridge<\/strong><\/h2>\n

While there might be running in place when there\u2019s no pandemic, there sure is eating in place when there is.<\/p>\n

Alyce and my father-in-law lived on Lake Erie, just northeast of Cleveland. Most everyone in the family being very Roman Catholic, we sat down to many a Friday fish fry. So, in time, this Colorado boy learned about his first walleye and coho, yellow perch and whitefish.<\/p>\n

One afternoon, Alyce announced that for dinner that night we were going to have \u201cmustgos,\u201d to me a hitherto unfamiliar Lake Erie fish.<\/p>\n

When we sat down to the dining room table, however, it was strewn with a whole bunch of this-and-that: a casserole of scalloped potatoes from last night reheated and on a trivet, small bowls of pepperoncini, olives and salami slices, and even some three-bean salad that had come from the grocer a couple of days before.

Get more great recipes and tips<\/a> from Bill St. John.<\/div>\n

\u201cWhere\u2019s the mustgos?\u201d I asked. \u201cWe\u2019re having them,\u201d Alyce said. \u201cIt\u2019s when everything in the refrigerator must go.\u201d<\/p>\n

A subgenre of mustgo was \u201cfroosh.\u201d (I have no idea of its correct spelling, this preparation of food being solely in the oral tradition.) Froosh was when Alyce would take leftover meat \u2014 often enough, about 50% of a ginormous steak that my father-in-law had grilled the evening previous \u2014 dice it up, and cook it with chopped onions, lots of leftover food, such as vegetables and second-day baked potatoes mixed in, everything flavored with a bit of garlic powder and a few splashes of beef broth.<\/p>\n

Like the mustgos, froosh was always delicious.<\/p>\n

\"The
Don\u2019t toss out the fibrous ends of asparagus spears. They\u2019re a cute stack but, even better, a tasty soup. A great way to use leftover food. Photo: Bill St. John.<\/figcaption><\/figure>\n

Today\u2019s recipes are mustgos. They\u2019re from what I once had laying around in my refrigerator (and freezer), I trust imaginatively brought forth. If you take a look around, you\u2019ll have your own versions.<\/p>\n

To my way of thinking (and buying), the smartest purchase in the grocer\u2019s herb section is what\u2019s called \u201cpoultry blend\u201d or \u201cpoultry mix,\u201d several sprigs each of fresh thyme, sage and rosemary. Unless you need a lot of any of those for a particular recipe, the amount of each in a poultry blend is about perfect for any of several other recipes.<\/p>\n

The sage \u2014 even in \u201cpoultry blends,\u201d almost always more than you\u2019d ever need \u2014 flavors unsalted butter to make a sauce that is a delicious topping for plain leftover pasta. It is an Italian standard, especially with ravioli.<\/p>\n

Sage Brown Butter Sauce<\/strong><\/h2>\n
\"Soups
Sauces and soups are a great way to use leftover food. Photo courtesy of Bill St. John.<\/figcaption><\/figure>\n

Makes enough to dress about one-half of what you\u2019d have leftover from a pound of dried pasta that\u2019s previously been cooked. Use a skillet with low sides, rather than a small saucepan with high sides, so that the butter has a chance to evaporate its water and slowly brown.<\/p>\n

Ingredients<\/strong><\/h3>\n

1\/2 stick (4 tablespoons) unsalted butter<\/p>\n

20 leaves fresh sage; if large, torn<\/p>\n

1\/2 pound dried plain pasta, any sort, already cooked, rewarmed<\/p>\n

Directions<\/strong><\/h3>\n

In a skillet over medium heat, melt the butter then add the sage leaves. Lower the heat to low and allow the butter both to brown itself and to crisp the sage leaves. Dress the pasta with the sauce.<\/p>\n

Most cooks neither trim nor peel their fresh asparagus spears. However, everybody breaks or cuts off the woody ends, the where-it-turns-white of their asparagus spears. Got to. But then you\u2019re left with a bunch of stubs, right? To toss away, right? Got not to.<\/p>\n

Spin Yotam Ottolenghi\u2019s recipe<\/a> for Asparagus Vichyssoise using just those lopped off lops (instead of the whole spears that his original recipe calls for). It\u2019s terrific soup, if warmed for wintertime temps, or cooler for spring outdoor lunches.<\/p>\n

Asparagus Trimmings Vichyssoise<\/strong><\/h2>\n

Adapted from Yotam Ottolenghi\u2019s cookbook \u201cPlenty\u201d; serves 4.<\/p>\n

Ingredients<\/strong><\/h3>\n

2 tablespoons unsalted butter<\/p>\n

1 small white onion, peeled and chopped, or 2 medium leeks, white parts only, cleaned and chopped<\/p>\n

1 medium waxy potato (such as Yukon Gold), peeled and chopped<\/p>\n

3\/4 pound asparagus spear ends (about 15-20), chopped<\/p>\n

1\/4 teaspoon dried thyme<\/p>\n

1\/2 teaspoon kosher salt<\/p>\n

4-6 cups vegetable or low-sodium chicken broth<\/p>\n

Greek yogurt, plain, whipped, for garnish<\/p>\n

3-4 asparagus spear tips, if you have them also, blanched, sliced longways, for garnish<\/p>\n

Directions<\/strong><\/h3>\n

In the butter and over medium-high heat, in a large saucepan or pot, cook the onion or leek until they lose their color and just begin to brown. Add the potato, asparagus ends, the thyme and salt, and the broth; cook everything, the cover ajar, for 30 minutes, or until the vegetables are very tender. Stir occasionally.<\/p>\n

Pur\u00e9e or use an immersion blender and pass through a sieve to keep back any stringy parts and serve with a dollop of whipped yogurt and, per bowl, one blanched, thinly sliced asparagus tip.<\/p>\n

You may reach Bill St John at billstjohn@gmail.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

My mother-in-law, Alyce, was a great one. Man, was she a gas, the way just being a character is worth the watch. Along her way, she taught me some fun things about cooking, too, food traditions that profitably might serve us all during these difficult days. Plus, she addressed a sort of \u201cGroundhog Day\u201d issue […]<\/p>\n","protected":false},"author":2197,"featured_media":37230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,9187,4415],"class_list":["post-37224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"\nLeftover food: How to use the 'mustgos' from your fridge - UCHealth Today<\/title>\n<meta name=\"description\" content=\"These recipes use "mustgos," the leftover food I had in my fridge. 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