19 Feb2013

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I often find that “leftover meals” are sometimes better than the main event. They have a vibe all their own, focused on the food, not the whole event. This was one such meal over the recent holidays. A generous platter of burrata cheese, young wild arugula leaves and sliced ripe tomatoes, drizzled with a good extra virgin olive oil and seasoned with salt and cracked black pepper. Throw on some good vine vinegar if you like.

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A platter of sliced medium rare roast beef, served cold. Great in a sandwich with some mustard and or horseradish, on top of greens for a hearty salad, or served with a heated gravy poured on top, possibly with some potatoes or rice on the side… :)

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Just under half a bottle of good Margaux to wash it all down. A luxury leftover lunch indeed.

 

COMMENTS:

  1. Natie says:

    I can’t agree more…leftover Thanksgiving meal tastes better next day…maybe because its eaten in a more relaxed atmosphere…

    MM loves his tomatoes….

    Feb 19, 2013 | 6:57 am

     
  2. Betchay says:

    Last New Year’s eve, we had baked turkey and had our fill and thought we would not touch the left overs but 2 days after I just shredded the meat and made turkey burrito and it was all wiped out!

    Feb 19, 2013 | 7:19 am

     
  3. Khew says:

    Hear, hear! Yes, it’s the vibe. Leftovers are not scraps which often need to be rehashed. It’s the basking in the calm, effortless abundance and recollection of a job well done which make all the difference.

    Feb 19, 2013 | 10:46 am

     
  4. millet says:

    oh yes, i always look forward to leftovers, too!

    Feb 19, 2013 | 11:22 am

     
  5. leigh says:

    i don’t think our leftovers are as good as yours MM … – love the burrata!

    Feb 19, 2013 | 12:37 pm

     
  6. Tin says:

    With some imagination and a little tweaking, so true! :D

    Feb 19, 2013 | 1:04 pm

     
  7. Maki says:

    Leftover food are so versatile, there are just a lot you can do with them.. I love leftover hams, they are so amazing!

    Feb 19, 2013 | 1:57 pm

     
  8. EJ says:

    Betchay, made chicken burrito out of chicken boiled to make stock. Very delicious, too!

    Feb 19, 2013 | 9:10 pm

     
  9. KUMAGCOW says:

    If all my leftovers looked this good I wouldn’t mind… ang usual kasi na leftover sa house puro pritong isda haha

    Feb 20, 2013 | 4:20 am

     
  10. SuzetteT says:

    Just had a sandwich from our leftover flank steak dinner. Beats getting a sandwich from Starbucks or anywhere else for that matter. :-)

    Feb 20, 2013 | 1:48 pm

     
  11. Shalimar says:

    Before the I could the whole photo.. I saw the end of the burrata. Heading to France tomorrow and I think I could get bur rata again ;-)

    Feb 20, 2013 | 8:46 pm

     
  12. joey @ 80 breakfasts says:

    This looks luxurious indeed! Where did you get your burrata??

    Feb 22, 2013 | 11:07 pm

     
  13. Lynn says:

    And no one would ever guess the meal’s made out of leftovers :) (I just had dinner and reading this post made me hungry again)

    Feb 23, 2013 | 8:37 pm

     
  14. Melissa says:

    Where do you get your burrata here in Manila?? Would appreciate the tip! Thanks.

    Feb 24, 2013 | 8:21 am

     
  15. atbnorge says:

    Luxurious, but leftovers are potential migraine triggers for me…plus the cheese, especially the wine :( I’ll just enjoy looking at the pictures and reading the post and comments…Oh yeah, I’ll have the rocket leaves and tomatoes anytime!

    Feb 24, 2013 | 10:13 am

     
  16. Marketman says:

    Melissa and Joey, burrata from S&L Fine Foods, or their retail arm, La Brera delicatessen. They are flown in from Italy, and DO NOT last long, so they are only available every once in a while. I would call them first to make sure they have it before you head to their store… If Gaita Fores doesn’t wipe out their shipment, I pick up the rest of it… :)

    Feb 24, 2013 | 10:28 am

     
  17. Ralph Guzman says:

    I so agree. In many or most cases, food has greater flavor the day after. Like a good soup or a good ragu. I’d prefer warm roast beef though. :)

    Feb 24, 2013 | 5:45 pm

     

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