Scraps of wisdom: Michael Sheerin
(Photo: Anthony Tahlier)
Winter is here, have you harvested? If not, try saving some of those brunch leftovers for evening hibernation. Today’s Scraps come from Blackbird Chef de Cuisine, Michael Sheerin. Yeah, yeah, yeah. Blackbird doesn’t “do” brunch, but that doesn’t mean Sheerin can’t whip up some tasty ideas — admittedly for more advanced home cooks.
“I’d have to say that generally brunch is for leftovers. Most restaurants try to make sausage from meat scraps and use left over veggies in quiches. I’ve always thought about a great way to reinvent ‘hash’ would be [with] rye gnocchi, rabbit chorizo and a slow poached egg.”
