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HOW 6 CHEFS TRANSFORM LEFTOVERS When life gives you lemons, you know what to do. But what about too much rice, pasta or chicken? Here are some smart solutions. RICE BECOMES RICE CRACKERS
_I pulse the rice with toasted sesame seeds, rice flour and salt in a food processor until it forms a ball. I roll this dough, then bake it on silicone mats. When cooled, I break up the
flats and serve with dip._ —Leanne Valenti, chef-owner at Bento Picnic in Austin, Texas COOKED BEANS OR GRAINS BECOME VEGGIE BURGERS _I’ll pulse either with roasted vegetables. I bind
that mixture with bread crumbs and beaten egg, form it into patties and pan-fry until golden. _—Katie Reicher, executive chef at Greens Restaurant in San Francisco SPAGHETTI BECOMES ‘BIRD
IN THE NEST’ _I crisp cold, sauced pasta in a hot nonstick pan coated with olive oil, then flip it like a pancake. I make a hole in the center, crack an egg into the middle and season. A
few drops of water around the “nest” poaches the egg. Great for brunch!_ —Lisa Dahl, chef-owner at Pisa Lisa in Sedona, Arizona GRILLED SALMON BECOMES SALMON TARTINE _I refrigerate it
overnight, then flake, adding chopped capers, shallots, fresh dill, olive oil, lemon zest and lemon juice. I spread the mixture on a toasted slice of hearty bread, then top with tomato,
crème fraîche and more dill_. —Kaytlin Dangaran, executive chef at Bistro at the Sarasota Art Museum of Ringling College in Sarasota, Florida SMOKED CHICKEN BECOMES CHICKEN PERLOO _I pull
the meat off the bones, then refrigerate. The next day, in a Dutch oven, I sauté celery, bell pepper, onion and garlic in olive oil. To this I add stewed tomatoes, salt and seasonings and
reduce. I add chicken stock and bring to a boil, then I add uncooked rice and the chicken. I finish the casserole in the oven_. —Pitmaster Rodney Scott, founder of Rodney Scott’s Whole Hog
BBQ in Charleston, South Carolina FRENCH BREAD BECOMES PAIN PERDU BREAD PUDDING _I layer day-old bread slices in a baking pan, soaking this with a custard mix of eggs, whole milk, heavy
cream, sugar, vanilla, cinnamon and salt. Baked until golden brown, it’s wonderful served with berries._ —Steve McHugh, executive chef at two restaurants, Cured and Landrace, in San Antonio
__ _Interviews by Kelsey Ogletree_
