Two days ago we were running a fish special at the inn that had a piquillo Hollandaise sauce. Piquillos are a Spanish red pepper that we get for specific dishes because they are certainly not cheap. I like to think of it as the saffron of peppers. I also like to think that maybe that wasn't the most absurd statement I've made in a long time. Anyways, the sauce was left over and used in staff meal. Since it was about to be thrown out at the end of staff meal, I decided to take it home. That same day, one of the servers had brought in fresh veggies from his garden. He offered me some of them, so I gratefully snagged some Swiss Chard and a squash. The next morning I poached some eggs, and served them over the sauteed chard and topped it with Hollandaise.
I then used the leftover chicken and tomatoes I had brought home from Back Bay Grill on Monday, some pasta, the squash, and some fresh herbs to make a hearty lunch pasta (no Hollandaise on that one!). It was SO good and so incredibly easy.
I'm more proud of this morning though. We were getting rid of old mashed potatoes at the end of the night, so I packed them up to bring home. I already knew my mission, but I only fear was that I would forget about it the next day. Luckily, I woke up this morning rearing to go, and spent the next two hours making potato bread. I loosely followed a recipe, but had to change a few things to make it turn out right. First, I gathered my ingredients:
1 pkg. (7g) Dry Yeast
6oz. Lukewarm Water
2c. Mashed Potatoes (I used leftovers, but you can make some if you want!)
2 T. Butter
4 1/2 c. King Arthur All-Purpose Flour
3/4 c. King Arthur Whole Wheat Flour
For lunch we used my bread and some leftover chicken to make chicken salad sandwiches. Free, natural, creative food has never tasted so good. For real.