Scraps of Wisdom: Rob Leavitt
Got the time, but don’t have the dime? Salvaging brunch scraps keeps you warm, full, happy — and cheap. Don’t act like you’re not. Though Mado dropped brunch not too long ago in order to teach butchering and charcuterie classes on Sundays, Rob Leavitt was kind enough to offer some great advice for how to rework brunch leftovers without reheating another sad, soggy pancake:
“The first thing that comes to mind is a cornmeal pancake batter that we made a while back. Not too sweet, and with chunks of grilled local sweet corn. At brunch we served it with local blueberries from Seedling, but we had a bunch of batter left over, so we used it to make little corn fritters on our dinner menu. We fried them up in pork fat and garnished them with roasted poblano chiles and house-made creme fraiche.
In Italy, it is fairly common to make panini with slices of frittata. So, a warm sandwich with leftover omelet, a little melted cheese and some arugula would be a lovely lunch.”
