surplus savory sauce
March 26, 2012 11:41 AM Subscribe
What can I do with an extra 1.5 cups of bechamel?
Last night for dinner I made this moussaka -- so delicious! I'm really looking forward to eating the leftovers all week. However, I was barely able to fit half of the bechamel portion into my 9x13 pan, and now I have about 1.5 cups left and no clue how to use them. Please give me your best suggestions!
Caveats:
-I do not need another layered meat and cheese thing, so please no lasagna etc (see above re: moussaka leftovers)
-I am fairly low-carb (I replaced 1/4 cup of the flour in the bechamel with almond meal), so please no pasta suggestions. I am happy to try pasta substitutes, a la zucchini noodles and the like.
-I am not afraid of fat, so don't worry about limiting answers to health food (hello, it's bechamel)
Last night for dinner I made this moussaka -- so delicious! I'm really looking forward to eating the leftovers all week. However, I was barely able to fit half of the bechamel portion into my 9x13 pan, and now I have about 1.5 cups left and no clue how to use them. Please give me your best suggestions!
Caveats:
-I do not need another layered meat and cheese thing, so please no lasagna etc (see above re: moussaka leftovers)
-I am fairly low-carb (I replaced 1/4 cup of the flour in the bechamel with almond meal), so please no pasta suggestions. I am happy to try pasta substitutes, a la zucchini noodles and the like.
-I am not afraid of fat, so don't worry about limiting answers to health food (hello, it's bechamel)
(Sorry, just noticed no pasta, but man, if you're ruling out meat and pasta, that's a lot of stuff options out the window)
posted by empath at 11:45 AM on March 26, 2012
posted by empath at 11:45 AM on March 26, 2012
Yes to the mac and cheese. Get that bechamel on some pasta with a few varieties of cheese, some bread crumbs, and some browned crispy pancetta. YOU ARE IN FOR GOODNESS!
posted by kaseijin at 11:47 AM on March 26, 2012 [1 favorite]
posted by kaseijin at 11:47 AM on March 26, 2012 [1 favorite]
How about Creamed spinach with bacon? Or make a souffle! Here's an example. Your bechamel would also be a great base for a creamy vegetable soup of some sort.
posted by peacheater at 11:47 AM on March 26, 2012
posted by peacheater at 11:47 AM on March 26, 2012
...especially if you drizzle on a little truffle oil!
posted by kaseijin at 11:48 AM on March 26, 2012
posted by kaseijin at 11:48 AM on March 26, 2012
Response by poster: Just wanted to note, I'm definitely not anti-meat -- just didn't want another dish that was so similar to moussaka. But I'm fine with "pour it on a steak" type answers.
posted by Bebo at 11:50 AM on March 26, 2012
posted by Bebo at 11:50 AM on March 26, 2012
Best answer: Since you want to avoid carbs, pour it over roasted vegetables vegetables.
Or base for any cream of whatever soup.
posted by Stagger Lee at 11:50 AM on March 26, 2012 [1 favorite]
Or base for any cream of whatever soup.
posted by Stagger Lee at 11:50 AM on March 26, 2012 [1 favorite]
Potatoes au gratin. Layer the potatoes with sauteed leeks and shallots or celery root slices. Or cauliflower au gratin.
posted by pineappleheart at 11:51 AM on March 26, 2012 [1 favorite]
posted by pineappleheart at 11:51 AM on March 26, 2012 [1 favorite]
Pretty much the only reason I make bechamel is to add lots of cheddar to it and then pour it over broccoli.
You can also water it down a bit and make nearly any cream soup you like (broccoli, muchroom, etc).
posted by small_ruminant at 11:51 AM on March 26, 2012
You can also water it down a bit and make nearly any cream soup you like (broccoli, muchroom, etc).
posted by small_ruminant at 11:51 AM on March 26, 2012
-Creamed corn!!! Made with fresh or frozen sweet corn
-Creamed eggs: Heat bechamel, fold in coarsely chopped hard boiled eggs (chunkier than for egg salad), season with salt, pepper and maybe a little nutmeg. Eat with toast (breakfast?)
-Croque Monsieur sandwiches
-Creamed Chipped beef on toast
Some of these things sound weird, but are surprisingly delicious when done from scratch!
posted by dahliachewswell at 11:51 AM on March 26, 2012 [1 favorite]
-Creamed eggs: Heat bechamel, fold in coarsely chopped hard boiled eggs (chunkier than for egg salad), season with salt, pepper and maybe a little nutmeg. Eat with toast (breakfast?)
-Croque Monsieur sandwiches
-Creamed Chipped beef on toast
Some of these things sound weird, but are surprisingly delicious when done from scratch!
posted by dahliachewswell at 11:51 AM on March 26, 2012 [1 favorite]
By "water" down, I mean "milk" down.
posted by small_ruminant at 11:52 AM on March 26, 2012
posted by small_ruminant at 11:52 AM on March 26, 2012
You can make cauliflower and cheese, for the no-pasta option.
posted by cabingirl at 11:52 AM on March 26, 2012 [1 favorite]
posted by cabingirl at 11:52 AM on March 26, 2012 [1 favorite]
Oh another yummy thing would be to carefully heat up your bechamel and then add a quantity of hard cheese that you'd like -- say cheddar or gruyere. Stir it till melted, season well with salt and pepper, then top parboiled vegetables with it and bake. Potatoes are stellar like this, but you could also try kohlrabi or turnips for a lower carb version.
posted by peacheater at 11:53 AM on March 26, 2012 [1 favorite]
posted by peacheater at 11:53 AM on March 26, 2012 [1 favorite]
Parboil a bag of mixed vegetables. Mix. Grate cheese. Grill till bubbly brown. Eat.
posted by infini at 11:58 AM on March 26, 2012 [1 favorite]
posted by infini at 11:58 AM on March 26, 2012 [1 favorite]
Make a cream of french onion soup by making any ordinary french onion soup and substituting bechamel for part of the liquid.
posted by A Terrible Llama at 12:02 PM on March 26, 2012
posted by A Terrible Llama at 12:02 PM on March 26, 2012
Broccoli and chicken pot pie. In a pre-made pie crust layer thawed broccoli and diced chicken. Melt some cheese into the bechamel and pour over the meat and veg. Cover with another pie crust. Bake till golden brown. Delicious.
posted by elle.jeezy at 12:03 PM on March 26, 2012
posted by elle.jeezy at 12:03 PM on March 26, 2012
1: melt cheese into it.
2a: Pour it over some steamed broccoli florets. (Baking optional but delicious.)
2b: Pour it over scrambled eggs.
2c: Fold it into beaten egg whites, then bake as a souffle.
2d: Add milk or cream, season appropriately, and use as a base for corn, clam, fish, or any other sort of chowder.
posted by gauche at 12:04 PM on March 26, 2012 [1 favorite]
2a: Pour it over some steamed broccoli florets. (Baking optional but delicious.)
2b: Pour it over scrambled eggs.
2c: Fold it into beaten egg whites, then bake as a souffle.
2d: Add milk or cream, season appropriately, and use as a base for corn, clam, fish, or any other sort of chowder.
posted by gauche at 12:04 PM on March 26, 2012 [1 favorite]
If you're feeling ambitious, Omelette Arnold Bennett. I've had it twice for brunch at the Spotted Pig in NYC - I see no point in ordering anything else, it's that good.
posted by Dragonness at 12:04 PM on March 26, 2012
posted by Dragonness at 12:04 PM on March 26, 2012
Ahem, that 2d would be terrible with melted cheese in. Should have presented this differently.
posted by gauche at 12:05 PM on March 26, 2012
posted by gauche at 12:05 PM on March 26, 2012
Make some lutfisk! Yummmm lutfisk. I learned how to make bechamel just so I could make lutfisk for my first xmas dinner away from home!
posted by Grither at 12:15 PM on March 26, 2012
posted by Grither at 12:15 PM on March 26, 2012
Not totally carb-free but totally awesome: Spanish croquetas!
Mix chopped ham (or anything, really) into bechamel, pour into wide dish and chill in fridge until firm. Then shape into small logs, cover with breadcrumbs and fry. Google for more details.
posted by neroli at 12:29 PM on March 26, 2012
Mix chopped ham (or anything, really) into bechamel, pour into wide dish and chill in fridge until firm. Then shape into small logs, cover with breadcrumbs and fry. Google for more details.
posted by neroli at 12:29 PM on March 26, 2012
Chowder? In my family growing up, chowder always started with a milked-down bechamel, amped up with clams, potatoes, onions, hot sauce, etc. Since you are low-carb, you could perhaps replace the potatoes with cauliflower?
posted by LN at 12:47 PM on March 26, 2012
posted by LN at 12:47 PM on March 26, 2012
Best answer: Broccoli cheese! Blanched broccoli, bechamel, a small amount of dijon or seeded mustard, and cheese. Bake in the oven until the cheesy bechamel browns a bit.
A cauliflower/broccoli combo (be sure to steam/microwave/blanch the vegies first) is super-tasty too, and if you can be bothered, the addition of sauteed leeks or onions adds a nice savory element.
posted by hot soup girl at 12:56 PM on March 26, 2012
A cauliflower/broccoli combo (be sure to steam/microwave/blanch the vegies first) is super-tasty too, and if you can be bothered, the addition of sauteed leeks or onions adds a nice savory element.
posted by hot soup girl at 12:56 PM on March 26, 2012
Second Croque Monsieur (or Croque Madame, which is Monsieur avec un oeuf (an egg-- usually fried, over easy, or poached-- runny yolk)).
Second also the Broccoli/Cauliflower cheese dish: green beans would also work if not overcooked, young asparagus, etc.
You could also make a kind of biscuits and gravy-- add sausage, ham, fried chicken, chicken-fried-steak; even salmon. Cheese and or cayenne if appropriate
You could almost use it as a condiment for a big thing of chili-- cheese-added bechemel would cool and cheesify the chili. Hmm....
You can integrate lots of cheese and you've got a queso sauce-- add some peppers for heat and maybe a little acid, too.
Oh, as for croquetas, above, I bet one could fab together some potato-based croqueti, the Italian style: potato, cheese, bechemel instead of egg to bind; make into egg-sized balls (maybe with a piece of mozz in the middle); bread the outside, deep fry until golden! Yum.
posted by Sunburnt at 1:33 PM on March 26, 2012
Second also the Broccoli/Cauliflower cheese dish: green beans would also work if not overcooked, young asparagus, etc.
You could also make a kind of biscuits and gravy-- add sausage, ham, fried chicken, chicken-fried-steak; even salmon. Cheese and or cayenne if appropriate
You could almost use it as a condiment for a big thing of chili-- cheese-added bechemel would cool and cheesify the chili. Hmm....
You can integrate lots of cheese and you've got a queso sauce-- add some peppers for heat and maybe a little acid, too.
Oh, as for croquetas, above, I bet one could fab together some potato-based croqueti, the Italian style: potato, cheese, bechemel instead of egg to bind; make into egg-sized balls (maybe with a piece of mozz in the middle); bread the outside, deep fry until golden! Yum.
posted by Sunburnt at 1:33 PM on March 26, 2012
Best answer: I popped in here to suggest creamed spinach and saw that peacheater had beaten me to it, so I'll second it: creamed spinach! And then invite me over, please. Please?
Wilt a large quantity of spinach in a pan (I often use a bag of frozen spinach for this, but fresh or frozen, I always wilt it) with a drizzle of oil and whatever seasonings you fancy. I usually use oregano, chili powder or good paprika, and a pinch of curry, then add garlic when I stir it into the bechamel. Deglazing the pan with a slug of sherry or vermouth will add some depth to the finished dish. You can always add cheese, too; I especially like parmesan.
Creamed spinach is great as a side, but I often serve baked potatoes and creamed spinach as a main course in our vegetarian household --- heck, even our meat-eating guests go crazy when I serve a baked potato bar with creamed spinach and other fixin's.
I make leftovers into a gratin or a casserole: just beat an egg and mix it in, along with a big handful of cheese if you like, and spread it into a buttered shallow casserole, then bake (oh, anywhere from 350F to 425F) until it's puffy and slightly crisp on top. I make a shallow souffle the same way, but I beat the egg white(s) until fluffy, mix the yolk(s) into the base, and fold them together, then bake.
posted by Elsa at 3:30 PM on March 26, 2012 [1 favorite]
Wilt a large quantity of spinach in a pan (I often use a bag of frozen spinach for this, but fresh or frozen, I always wilt it) with a drizzle of oil and whatever seasonings you fancy. I usually use oregano, chili powder or good paprika, and a pinch of curry, then add garlic when I stir it into the bechamel. Deglazing the pan with a slug of sherry or vermouth will add some depth to the finished dish. You can always add cheese, too; I especially like parmesan.
Creamed spinach is great as a side, but I often serve baked potatoes and creamed spinach as a main course in our vegetarian household --- heck, even our meat-eating guests go crazy when I serve a baked potato bar with creamed spinach and other fixin's.
I make leftovers into a gratin or a casserole: just beat an egg and mix it in, along with a big handful of cheese if you like, and spread it into a buttered shallow casserole, then bake (oh, anywhere from 350F to 425F) until it's puffy and slightly crisp on top. I make a shallow souffle the same way, but I beat the egg white(s) until fluffy, mix the yolk(s) into the base, and fold them together, then bake.
posted by Elsa at 3:30 PM on March 26, 2012 [1 favorite]
Slice hard-cooked eggs into bechamel, pour over perfectly cooked mild fish (sole, halibut, tilapia, etc.)
posted by maudlin at 3:40 PM on March 26, 2012
posted by maudlin at 3:40 PM on March 26, 2012
Mix with tuna (canned, drained) and vegetables. Bake (350ºF) until bubbly. If you can deal with cheese, mix in some bleu cheese, Parmesan, or sharp cheddar before you bake.
Mix with sliced roast chicken breast, serve over steamed asparagus or broccoli. Tastes best if you also mix in some bleu cheese, Parmesan, but is very good without it.
posted by fifilaru at 4:01 PM on March 26, 2012
Mix with sliced roast chicken breast, serve over steamed asparagus or broccoli. Tastes best if you also mix in some bleu cheese, Parmesan, but is very good without it.
posted by fifilaru at 4:01 PM on March 26, 2012
Similar to the Croque Monsieur angle, mixing in a little Dijon mustard into it makes a delicious sandwich spread.
posted by mmascolino at 8:09 PM on March 26, 2012
posted by mmascolino at 8:09 PM on March 26, 2012
This thread is closed to new comments.
posted by empath at 11:44 AM on March 26, 2012 [2 favorites]