Scraps of Wisdom: Michael Symon
(Photo: Carly Fisher)
Last week, Chicago Brunch Blog caught up with Michael Symon of ‘Iron Chef America’ and Lola on his Michael Symon: Live to Cook book tour (which coincidentally features a couple of brunch recipes). In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, Chicago Brunch Blog asked Symon for some ideas on how to salvage scraps:
“If you have French toast, you can refry them in a pan and make a Montecristo sandwich. But pancakes are tough…If you have a lot, you could do a bread pudding with leftovers.”
In addition to leftovers suggestions, Symon recommends these kitchen tips:
- Use Kosher salt to cook with and finishing with sea salt.
- When making potato pancakes, wring out hand grated pieces in a sieve to make the patties crispier.
- Don’t chop basil excessively or else you’ll leave most of the oils on the cutting board.
