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A Lift For Leftovers

Chef Waldy Malouf
Beacon Restaurant
New York, NY
and Stamford, CT
Air date: Nov. 25, 2000

Menu: Stuffed Mushroom Salad
Turkey Pappardelle with Capers
Pumpkin and Apple Bread Pudding
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STUFFED MUSHROOM SALAD

Serves 4 as appetizer

Ingredients:
16 extra large mushroom caps
Coarse salt and freshly ground pepper
1 cup stuffing
1/4 cup extra virgin olive oil
2 cups mesclin mix salad greens
half of a lemon

Method:
Blanch the mushroom caps in salted boiling water. Drain the mushrooms.
Preheat oven to 400 degrees F. Bake the mushrooms for 15 minutes.
Stuff mushrooms generously with stuffing. Drizzle with olive oil.

On each of 4 salad plates, make a bed of the salad and arrange 4 mushrooms on top. Drizzle any pan juices and melted fat over the plates and squeeze a little lemon juice over each serving.

TURKEY PAPPARDELLE WITH CAPERS AND BROWN BUTTER

Serves 4

Ingredients:
2 cups cooked turkey broken into bite size pieces
8 ounces dry pappardelle pasta (or wide egg noodles)
4 tablespoons capers
4 tablespoons unsalted butter
1 tablespoon sliced garlic
1 ½ cups chicken stock
1/4 cup chopped sage or parlsey
Optional: shaved parmesan

Method:
Set aside left over turkey.
Blanche the pappardelle until al dente and drain. In a 12" saute pan heat the butter until it begins to brown. Begin by adding the capers and cook until slightly crisp. Then add the garlic and cook for 30 seconds. Add the pasta, turkey and stock, and bring to a simmer. Finish by adding chopped sage or parsley. Mix well and serve immediately.

PUMPKIN APPLE BREAD PUDDING
Serves 6 to 8

Ingredients:
4 or 5 tablespoons soft unsalted butter
1 cup brown sugar
A 7 or 8 ounce loaf French-style bread, sliced
1 cup apple pie filling
1 cup pumpkin
2 cups milk
3 eggs
1 teaspoon vanilla extract

Method:
Preheat the oven to 350 degrees.
Butter a 2-quart casserole or souffle dish and spread the brown sugar evenly over the bottom. Butter the bread generously, stack it, and cut it into 2-inch squares. Toss the bread with the apple pie mix and put it in the casserole on top of the sugar. Whisk the milk, pumpkin, eggs and vanilla together and pour over the bread. Bake the pudding 40 to 45 minutes, until a knife inserted in the center comes out clean. Baking time varies with the depth of the baking dish. The brown sugar will have melted into a delicious caramel; be sure to include some of it in each serving.

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