Specialty Food Magazine

APR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/59016

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Page 52 of 63

PREPARED FOOD FOCUS Maximizing Leftovers These recipes will transform day-old bread, surplus rotisserie chicken or excess vegetables into gorgonzola–wild mushroom bread pudding, Mexican shepherd's pie or roasted vegetable pâté. BY JOANNA PRUESS L eftovers are a fact of a prepared-food operator's life. What you do with them, however, can make a significant difference in your bottom line. There are ways to rework surplus foods that, if not turning them into silk purses, at least revamp their flavors and make them look like more than dressed-up leftovers. Here are three recipes that can transform leftover vegetables, rotisserie chickens and breads or rolls. 50 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Gorgonzola–Wild Mushroom Bread Pudding t Mexican Shepherd's Pie (Torta al Pastor) t Roasted Vegetable Pâté PHOTOS: MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS BY LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL

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