Déjà Food
Pronunciation: ˌdā-ˌzhä-ˈfüd
Function: noun
Etymology: A playful nod to family—originally inspired by my step-momma.
1. Leftovers presented with flair — a simple shift in wording that makes last night’s meal feel more deliberate and even a bit luxurious.
My step-mother Valerie brought many small pleasures into our household: smoothies (the mysterious SOB flavors), colcannon, The California Raisins Christmas Special, Dorothy Sayers mysteries and the notion of Déjà Food. Déjà Food is essentially leftovers, but giving them a French name transforms them from routine into something worth anticipating.
The only person I’ve ever met who gets genuinely excited about leftovers is my third-born son, Ty (also known as Tyger, Tylo and Ty-Tron). He treasures leftovers so much he will under-eat his dinner just to secure a wrapped portion for the next day. He’ll sneak downstairs in his pajamas, unwrap his foil-wrapped treasure, eat in reverent silence, then smile and say “Thanks Mom!” before heading out for the day.
I’m less devoted to leftovers than Ty. Once the evening’s meal has passed, most dishes lose their appeal for me. Still, because I’m frugal, I always find ways to use extra food. Turning leftovers into Déjà Food makes me actually look forward to eating them again.
These Spicy Chicken and Super-Sharp Cheddar Calzones are a great example: made entirely from leftovers and common pantry staples, they create a frugal, fast and satisfying meal. With a salad they serve two adults comfortably; on hungrier nights one will fill a very hungry adult, or provide a hearty lunch for an eleven-year-old with an endless appetite.
Calzones are an ideal vehicle for Déjà Food. Almost any combination works. If you keep a batch of the Master Dough Recipe from Artisan Bread in Five Minutes a Day on hand, calzones can be ready in no time. They’re perfect for last-minute guests or busy nights filled with practices, rehearsals and errands. Leftover taco meat with shredded cheddar and onions becomes a Mexican calzone served with sour cream and salsa. Pepperoni, browned sausage and mozzarella turn into a meat-lover’s calzone with marinara. Steamed spinach (squeezed dry) with lamb, feta, sliced onion and oregano pairs well with tzatziki for a Greek-inspired version. The possibilities are endless—work this into your rotation and you’ll be glad you did.
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Spicy Chicken and Super-Sharp Cheddar Calzones
Ingredients:
– A grapefruit-sized piece of bread dough from the Master Dough Recipe
– 1 cup cooked chicken, cut into small cubes (about one boneless, skinless chicken breast)
– 1/2 cup (or more) extra-sharp cheddar cheese, cut into small cubes
– 1/2 cooking onion, thinly sliced
– 1/2 teaspoon crushed red pepper flakes (optional)
– 1 1/2 teaspoons olive oil and 1 1/2 teaspoons semolina or cornmeal for the pan
Preheat oven to 425°F.
Drizzle olive oil over the bottom of a rimmed baking sheet and sprinkle semolina or cornmeal evenly over the oil. Set aside.
Gently toss the onions, chicken, cheese and crushed red pepper flakes in a bowl or on a cutting board. Set aside.
Lightly flour your work surface, the dough and your rolling pin. Roll the dough into an approximately 8 to 9 inch circle.
Place the chicken, cheese and onion mixture on half of the dough circle, leaving about 3/4 inch of bare dough around the edge. Fold the empty half of the dough over the filling, tucking in any stray bits. Fold the edges back on themselves and pinch tightly to seal.
Transfer the calzone to the prepared pan. Use a very sharp knife to cut two small steam vents in the top of the calzone so steam can escape and the crust won’t turn soggy.
Bake for 25–30 minutes, depending on how brown and crispy you prefer the crust. Remove from the oven and let rest at least 5 minutes before serving.
Serve plain or with bleu cheese dressing or marinara sauce. Use a serrated knife to slice the calzone to avoid mashing the crust and filling. When properly baked, the crust will be firm enough that the calzone holds its shape when transferred to a plate or cutting board.