healythy 17

David Chang took Food & Wine's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s. ingredients 16 slices of packaged white bread 1 cup mashed potatoes 1/2 cup thinly sliced cooked green beans 1/4 teaspoon togarashi or cayenne pepper (see Tip) or cayenne pepper Kosher salt and freshly ground pepper, to taste 1 tablespoon large egg yolk mixed with 1 tablespoon of water 2 cups vegetable oil, for frying Warm turkey gravy and Sriracha chili sauce, for serving directions Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle. In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log alo...