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The Great Freezer Cleanout: 2011

Chris Amirault

By Chris Amirault
in Cooking

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toolprincess

toolprincess

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Last night from the freezer - pepperoni and sausage calzone for the SO, Miso-teriyaki salmon for me. I was a bit concerned about the salmon as I thought it might be "off" it smelled a bit fishy cooking but it was delicious once on the plate.

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Kerry Beal

Kerry Beal

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Following DanM's suggestion upthread, I used one sheet of puff pastry on sausage rolls for dinner tonight. Tasty!

Sausage rolls.jpg

Yummy - did you skin the sausages before rolling?

the Chocolate Doctor
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Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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Emily_R

Emily_R

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Ok, any suggestions for two cups worth of very pungent garlic scape pesto I've got in the freezer? Trying to figure out something that will showcase it but not leave us with garlicky-breath-of-fire...

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mkayahara

mkayahara

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Following DanM's suggestion upthread, I used one sheet of puff pastry on sausage rolls for dinner tonight. Tasty!

Sausage rolls.jpg

Yummy - did you skin the sausages before rolling?

Actually, it was bulk sausage meat I made a froze a while ago, so there were no skins to remove! I just shaped it into flattened logs and then wrapped.

Matthew Kayahara

Kayahara.ca

@mtkayahara

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baroness

baroness

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Ok, any suggestions for two cups worth of very pungent garlic scape pesto I've got in the freezer? Trying to figure out something that will showcase it but not leave us with garlicky-breath-of-fire...

Soup - perhaps lentil or potato.

Or put some in bread, either as an ingredient, or as a swirl (think cinnamon bread).

Make dip, adding enough sour cream/yogurt to tame it down.

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