Meanwhile, in the ever-continuing Leftover Theater...

[lagilman]

I'd been told once that a good way to use up dry red wine that you weren't thrilled with or didn't have time to drink before it turned, was to add it to pasta water. The theory was that it would soak into the ordinary dried pasta and leave behind a rich, wine-y flavor.

What the hell -- I had the last of an inexpensive bottle left; let's try it.

5 cups water with 1 cup red wine, brought to a boil and 1 serving of cut pasta added. While it cooked, I
made my usual basic topping -- several cloves of garlic, minced and browned in several tablespoons of olive oil, with whatever fresh herbs I have to hand (in this case, the last of the fresh dill) added in at the last minute.

The pasta came out an interesting chestnut-red, and did indeed have a slightly smoky, slightly winey flavor that blended very well with the sweet garlic, dill, and grated cheese. And the combination of colors (brown pasta, golden garlic, green dill and white cheese -- made it look spectacular.

om nom nom.

[the garlic-herb oil, btw, is an invaluable thing -- works on pasta, chicken, firm fish, flank steak, bread...]

Next up: finding something interesting to do with the lamb bits and bones shoved in the freezer that doesn't involve more soup...

Comments

[shana.livejournal.com]

Curry?

[jslinder.livejournal.com]

Depends on which lamb bits they may be, but if you have a grinder attachment, lamb lumps would go good with the above pasta...

[lagilman]

nowhere enough meat for that -- mostly I've got lots of lovely marrow and fatty meat. It may be stock, after all.

[jslinder.livejournal.com]

Yeah, I can't see a lot of options for that...Maybe render out the fat for something, but nothing in my repetoire calls for lamb fat...

[brownkitty.livejournal.com]

Shepherd's pie?

[lagilman]

Not enough meat. This is mostly marrowbones and attached flesh/fat left over when I carved up the roast lambkins. It may only be good for stock -- but it will make a lovely stock.

[divanoir.livejournal.com]

What no picture? That sounds delicious.

[lagilman]

I thought about it, but I was too hungry to go find the camera.

[burger-eater.livejournal.com]

Lamb polenta?

[lagilman]

*slaps forehead* Risotto. The leftovers would be perfect, mixed with the proper spices, to flavor risotto.

Mmm. Will try that later this week.

[desperance.livejournal.com]

Risott... oh. You got there before me.