An ecology of leftovers

I love cooking, especially when it leads to leftovers that can live on in breakfast form. Take the case of the chevre cream sauce I made for a meal of ravioli with morels. Just heavy cream and chevre, cooked down a bit in a saute pan. (A little sage leaf would have hit the spot here, but oh well.)


The chevre sauce congealed overnight in the fridge, so the next day I was able to delicately scoop it onto a breakfast burrito with orange peppers, garlic and basil, where it slowly melted over the eggs. Mmmm.

Kristi had a different strategy, blending some of the chevre sauce with garden peas to have over fish. So now we had leftover chevre sauce, leftover orange peppers, and leftover pea sauce. Thankfully, this morning Kristi was able combine all three with eggs and some sourdough toast, sauteing the peppers in balsamic.