Scraps of Wisdom: Gale Gand
(Photo: Victor Skrebneski)
Thanksgiving leftovers can only last so long. After three days of getting crafty with turkey and potatoes, a plate of scrambled eggs will seem like a stroke of divine intervention.
In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, who better to consult than a fellow brunchpert? Chicago Brunch Blog asked Gale Gand, executive pastry chef at Tru and author of Brunch!, for some ideas on how to salvage scraps:
“[Maybe] making maki rolls with strips of a left over omelet. I put leftover bacon in my waffle batter for Bacon Waffles. Leftover coffee can be turned into coffee ice cubes for iced coffee that’s not diluted [and] leftover bits of cheese can be baked into my baked eggs in ham cups.”
