Wednesday, February 2, 2011

In the Kitchen: January 2011

January was a good month for '519' Kitchen that is ran and operated by Melissa Harrington. One lesson Melissa has been learning while cooking in Korea is the art of stretching leftovers and creating new meals from the old. A prime example of such is the snack Melissa Harrington prepared for New Year's Eve - a take on her mother's infamous Tortilla Roll-ups making use of shredded cheese and left over chili to create this edible delight. Her innovation in this dish inspired her friends to list four random ingredients hoping Melissa could propose an edible meal. Melissa relished the challenge and has considered making a blog career out of proposing meal solutions to the general public based on the ingredients they have in their refrigerator which are most in need of being used. For any readers who wish to test Melissa in this, we at The Harrington Times invite you to comment or send a message to Melissa asking her for her 'expert' opinion.
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Keeping with the theme of using up what's available and/or leftover the '519' Kitchen was also the location of dishes such as: Mozzarella-Alfredo Sauce (using some leftover whipping cream) for Baked Potatoes and a Pasta Dish, using up some homemade hummus from a friend, the Harrington's also enjoyed Open-Faced Hummus, Tomato and Mozzarellas Sandwiches as well as Skillet Pasta with Spinach, Mushrooms and Hummus and finally, a kitchen highlight that made use of some leftover green chili was a dish of 'mock-juevos rancheros'.

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In addition to using up leftovers, Melissa is learning the art of quick and simple dinners such as this Baguette Pizza Sandwich. Another 'simple' concept which is easy to write off as too labor intensive is the process of making Jam at home which Melissa was thrilled to do with leftover persimmons. Finally, to end the month, Melissa Harrington invited a few friends over for this delectable Beer Cheese Soup.
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