From Denny: CBS runs this Chef on a Shoestring segment over at The Early Show where they give a chef the challenge of creating a wonderful meal to serve four people and do it for $40 or less. In this economy, more and more people are turning to clever ways to create great entertaining dishes for less money.
Featured in this video clip is Manhattan, New York Chef Sebastian Zijp who runs the kitchen for Bar Blanc Bistro. He became executive chef in 2008. His specialties are drawn from fresh seasonal ingredients from local markets. Though he was born in Africa to Dutch parents, he has traveled the world and chose to settle in New York City.
If you have never made this traditional French dish, don't be intimidated by the many garlic cloves. As they bake in the oven the flavor goes from sharp and pungent to softer and mellow. If you really enjoy the flavor of garlic, you can always add more to the dish or bake some (covered or in tin foil) on the side in the oven. If you are in a hurry - or don't enjoy peeling garlic cloves - just use that minced garlic in a jar at the grocery store, usually on the produce aisle. Spoon out about the same volume amount as the garlic cloves - about 1/2 teaspoon minced garlic for an average sized garlic clove.
Recipes Featured:
Chicken with Forty Cloves of Garlic Simple Arugula Salad Lemon and Parsley Couscous Poached Pears with Amaretto Cream
From Denny: Sandwiches from canned tuna or boiled eggs are inexpensive ways to feed a family - or yourself on a diet! :) No one said they could not taste wonderful. At our house we don't use dill but rather sweet basil herb as it goes wonderfully with both tuna or eggs.
I also include a dash of ground yellow turmeric root as it has wonderful anti-inflammatory properties. Inflammation is often the leading cause of diseases like diabetes, heart disease and cancer. Inflammation also comes from eating wheat flour products - and sugar - and we have way too much of these items on our grocery shelves and in the American diet. Why not include a little prevention in as many dishes as you can, especially when it's difficult to completely avoid these products since we seem to be swimming in them? Turmeric is an ingredient prominent in curry powder mixtures.
We also use sweet pickles diced up as opposed to dill. Tuna and eggs both have a sharp, even musky quality to them and something to sweeten them like sweet pickles, mayonnaise and even a hint of ground cloves does wonders for the flavor. If you have any fresh coriander or regular parsley include that too as parsley is a whiz at balancing all the flavors in any dish.
If you really want to kick up the flavor add some garlic powder to tuna or egg dishes along with some Cajun seasoning and extra paprika. You will get loads of flavor, beautiful color for otherwise bland sandwich fillings and tons of compliments as these spicy flavors hit their mouths! I've made converts of people, especially men, who usually pass on these traditional sandwiches because they taste too fishy or bland. Also, you can use half extra virgin olive oil and half mayonnaise if you like for another interesting flavoring.
California Tuna Melt
From: California Olive Industry
Serves: 4
Ingredients:
1 (12-oz.) can tuna packed in water 1 cup sliced ripe olives, divided 1/3 cup chopped celery 1/4 cup chopped roasted red bell peppers 1/4 cup reduced-fat mayonnaise 2 tbls. lemon juice 1 tbl. chopped fresh dill 1/4 tsp. kosher salt Cayenne pepper, to taste 8 slices light rye bread, toasted 1 avocado, pitted, peeled and sliced 1/2 cup shredded Monterey Jack cheese
Directions:
1. In a medium mixing bowl, combine tuna, 1/2 cup ripe olives, celery, red bell peppers, mayonnaise, lemon juice, dill and salt. Season to taste with a dash of cayenne.
2. Place four slices of toast on a clean surface. Spread approximately 3/4 cup of tuna salad on each.
3. Top with 2 to 3 slices of avocado, 2 tablespoons ripe olives and 2 tablespoons Monterey Jack cheese.
4. Place under a preheated broiler for 1 to 2 minutes until cheese is melted and bubbly. Remove from broiler and top with remaining slices of toast.
8 hard-cooked eggs, chopped 2/3 cup ripe olives, wedged 1/2 cup chopped dill pickles 1/3 cup sliced green onions 1/3 cup reduced-fat mayonnaise 2 tbls. chopped chives 2 tsps. chopped fresh tarragon 1-1/2 tsps. dry mustard 1/2 tsp. kosher salt 1/4 tsp. coarsely ground black pepper 8 slices pumpernickel bread, lightly toasted Iceberg lettuce 1 tomato, sliced 1/4-inch thick Half a red onion, thinly sliced
Directions:
1. In a large mixing bowl, combine eggs, ripe olives, pickles, green onions, mayonnaise, chives, tarragon, dry mustard, salt and pepper. Place four slices of toast on a clean surface.
2. Spread egg salad on top of each. Top with lettuce leaves, sliced tomato and slice of red onion. Cover with remaining toast slices.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
From Denny: Chef Jose Andres of a restaurant in Washington, D.C., shares with us some great ideas of what to do with leftover stale bread. Many times my husband has come home with his latest "grocery prize" of day or two old artisan bread for a great price - only to discover it's so tough it can't be sliced easily. Grating it into fresh bread crumbs is an easy solution. If you are patient you can close it up into a plastic storage bag and place it in the fridge, take it out the next day and see if the crust has softened enough to slice. Usually, it does and all is well at our house once again. :)
Chef Jose Andres offers up some favorite recipes for stale day old bread from his native Spain like Castilian Garlic Soup, a mushroom and ham saute and a dessert by the name of Apple Charlotte. Yum! Since my great-grandmother came from "southern" Spain and was a wonderful cook I just had to see what she might have cooked in her day when she lived in Spain. Check it out what you can do with stale bread for delicious, easy and inexpensive recipes:
Castilian Garlic Soup Bread with oyster mushrooms and Spanish ham Jaleo's Apple Charlotte
Chef Andres: Wherever I go in my travels, I find Spanish people who are proud they know how to make this traditional Castilian dish, no matter which region they come from. My good friend Magin Revillo, the Washington correspondent for Radio Nacional de España (Spanish national radio), makes one of the finest garlic soups I ever tasted — even though he grew up in Barcelona.
INGREDIENTS
• 6 garlic cloves, peeled and sliced • 3 tablespoons Spanish extra-virgin olive oil • 2 tablespoons white wine • 1/2 tablespoon pimentón (Spanish sweet paprika) • 6 ounces rustic white bread, crust removed, torn into small pieces • 1 quart chicken stock (see page 000) • 2 large eggs • Salt to taste • 1 tablespoon chopped flat parsley
DIRECTIONS
In a medium saucepan over medium heat, sauté the garlic in the olive oil until golden brown, about 1 minute. Add the white wine and continue cooking until the alcohol evaporates, about 30 seconds. Add the pimentón and sauté for 1 minute.
Add the bread and pour in the stock. Stir together and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer for 10 minutes.
Add the eggs and stir with a spatula to fold them into the soup. The eggs will form long strands, almost like noodles. Simmer for 2 more minutes and add salt to taste. Sprinkle with parsley and serve. TIPS
You can make this soup with water if you like. It's the traditional way but I find that chicken stock makes for a richer and tastier soup. Instead of adding the whisked eggs, you can poach a whole egg per person: just break the eggs into a barely simmering soup and leave them for 2 or 3 minutes without disturbing.
Bread with oyster mushrooms and Spanish ham
From: Chef Jose Andres
4 servings
Chef Andres: There are many different versions of migas, a dish that has sustained many a Spanish family when food was scarce. I often talk about recipes made of humble ingredients that can feed an entire family, and this is a perfect example. It shows what can be done when leftovers are the only option. Over the years many of these survival dishes have become beloved delicacies. I love this one for its simplicity and intense flavor.
INGREDIENTS
• 1 medium banana pepper • 4 tablespoons Spanish extra-virgin olive oil • 1 tablespoon minced shallots • 2 cups oyster mushrooms or saffron milk cap mushrooms (available in autumn) • 2 fresh thyme sprigs • 1 ounce thinly sliced jamón serrano • 1/4 cup seedless red grapes, halved • 1 12-inch day-old baguette, thinly sliced (about 4 cups) • Sea salt to taste
DIRECTIONS
Preheat the broiler. Roast the pepper under the broiler, turning it as it browns. Transfer the pepper to a bowl, cover with plastic wrap and steam for 10 minutes. When cool enough to handle, peel the pepper, discard the skin and remove the seeds. Slice the pepper into ½-inch strips and set aside.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the shallots and cook until translucent, about 1 minute. Add the mushrooms and the thyme and cook, stirring, for 3 minutes. Add the jamón and peppers and cook for 1 minute. Lay the bread slices on top of the mixture and drizzle with the remaining 2 tablespoons of olive oil.
Stir the bread into the mixture and fry in the pan until it gets brown and slightly crunchy. Toss in the grapes and cook until heated through. Season to taste with salt.
Use day-old bread for this dish. You will get a better crunch.
Jaleo's Apple Charlotte
From: Chef Jose Andres
Makes 12
INGREDIENTS
• 7 apples (Fuji or another good baking apple), peeled, cored and sliced thin • 1 cup sugar • 4 tablespoons of butter • 2 tablespoons of Rhum • 1 teaspoon of vanilla extract • 2 beaten egg yolks • For the crust • Butter • Half a loaf of brioche bread, cut half into 1/4" cubes and the rest into slices as 1/4" thick
DIRECTIONS
In a large saucepan over medium heat, cook the apples with sugar until soft. Lower the heat and cover. Simmer until apples are soft saucy consistency. Add butter, rum and vanilla. Continue to cook for another 30 minutes. Remove mixture from heat and cool. Once cool, mix in the beaten egg yolks. Reserve
Clarify the butter. Toast the bread cubes in the clarified until golden and crisp. Reserve.
Preheat the oven to 325 degrees. In each ramekin, place crisped squares on the bottom. Dip the brioche slices in the clarified butter and line the sides of the ramekins. Fill with the apple mixture. Place the ramekins in a baking pan. Fill the pan with hot water until it reaches halfway up the side of the ramekins. Bake for 35 minutes turning the pan once during baking to ensure even browning.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
