“One thing I know, that I know nothing.” Socrates is so right when it comes to my cooking. As Hippocrates said, “The life so short, the craft so long to learn.” So when I discover recipes that are begging to be transformed into another meal, I don’t hesitate to experiment. Take for example the Perfect Herb Roasted Chicken and Greek Bruschetta I wrote about recently. There were leftovers that just begged to be the foundation for other dishes. One was Greek pasta that used the chicken and the bruschetta sauce over spaghetti noodles. The other was a Greek pizza that used the chicken and the bruschetta sauce as toppings. The results were terrific in each case and made me want to break into bouzouki dancing like Frasier in the “Beware of Greeks” episode.
Pasta merely requires an adequate pot. But when it comes to pizza, my secret weapon is the Breville Pizza Maker. I love it. In less than 10 minutes cooking time I can transform dough and a panoply of toppings into a crusty, gooey, aromatic pie. Pizza is truly limited only by one’s imagination. And leftovers from the Perfect Herb Roasted Chicken and Greek Bruschetta were my Tinker Bell to Sous Chef’s Peter Pan.
Man does not live by bread alone, so I paired the pasta and pizza with two Greek wines, a white and a red. The first was a 2013Assyrtiko Santorini. This is a dry white that drinks well when young. It has minerality and a distinctive character. Most Assyrtiko wines are unoaked , so they are crisp and enjoyable on their own or when paired with food. And for an added benefit, they are light in alcohol. Light alcohol, great minerality, and crispness form the holy trinity of a wine that can be consumed for every occasion or no occasion at all.
The second wine was a 2012 Agiorgitiko Nemea. Agiorgitiko means “St. George’s Grape” and is most likely named for a chapel near Nemea. It is also believed to be one of the oldest varietals grown in Greece and is historically associated with the half-god Hercules and is often called the “Blood of Hercules.” Pretty big shoes to fill. The Agiorgitiko Nemea lived up to the hype and ended up being a very pleasant red wine that did not overpower the pasta or the pizza. This is a really good $12 wine.
Don’t be afraid to reinvent your leftovers and explore new wine regions. You never know what you might discover.
Just take a look at what this wonderful group has planned to meet my challenge to them. We may never find ourselves in this dilemma again!!
Spring Pea Risotto with Picpoul de Pinet by Curious Cuisiniere
Spring-Kissed Seafood Chowder with Pelerin 2011 Les Tournesols by Cooking Adventures with Camilla
Wine and Dine: Las Lilas Vinho Verde 2013 and Chilled Cucumber with Mint Soup by Grape Experiences.
Creamy Mushroom Pasta with Spring Peas and Westrey Pinot Noir by Pull That Cork
Red Wine with Asparagus and Mushrooms by Cooking Chat
Spring Hopes: Asparagus and Rosé by Food Wine Click
Leap into Spring with Pasta Primavera by Vino Travels
Spring Fling with Greek Pizza and Wine by Confessions of a Culinary Diva
Spring Flavors with Hungarian Pinot Grigio by A Day in the Life on the Farm
Welcoming Spring with #WinePW by Rockin Red Blog
Winter’s Hill Pinot Blanc and Warm Arugula, Bacon and Asparagus Salad by Tasting Pour
Roasted Halibut with Potatoes and Lemon and a Tablas Creek Cotes de Tablas by Enofylz Wine Blog
Beets and Wine Pairing by Girls Gotta Drink
- 1 pizza crust (homemade or store bought)
- 1 cup leftover Greek Bruschetta
- 1 cup shredded Perfect Roast Chicken
- ½ cup crumbled feta cheese
- fresh dill and basil to garnish
- Preheat Pizza Maker to high/crispy setting.
- Let dough rest. Roll out dough to desired thickness. Drizzle a little of the liquid from the Greek Bruschetta over crust. Add tomato mixture and spread across the pizza crust. Add shredded chicken. Place in Pizza Maker and cook for approximately 7 minutes. Remove from pizza oven add crumbled feta cheese and fresh herbs, slice and serve.
I haven’t used leftovers in preparing another meal as I have just gone in the fridge at the end of the week and created something, but like your thought process. I love Greek food too!
I consider you a good cook….my personal definition of a good cook is one who can make leftovers reappear as a brand new meal and their family is none the wiser. I repurpose leftovers every week in our house and my family claims that they don’t eat leftovers LOL.
What a perfect way to use up leftovers! That pizza looks delicious!
I love revamping leftovers…and I think I need to track down some Greek wine. Thanks for sharing. Can’t wait for next month when you host.
Outstanding! Great idea and great post. I have never had Greek wine; I must change that very soon!
You had me at “Greek Pizza”. I didn’t know Breville made a Pizza Maker. I have one of their juicer, which I love. Looks like a great pairing with Greek wines. I’m a fan of Assyrtiko. Haven’t tried Agiorgitiko yet. Well done!
Great use of leftovers. Wish there was more Greek wine in my market. I always try when it when I have the opportunity and I have not been disappointed.