Perfect Summer Kentucky-Style Meal, on a Budget
Michael Paley got his first taste of the restaurant business as a busboy in New Jersey - and the rest, as they say, is history.
Paley went on to learn his trade in some of the finest eateries in the nation, and is now executive chef of the prestigious Proof on Main in Louisville, Ky.
He accepted "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge of making a scrumptious three-course meal for four on our measly budget of $40.
And in so doing, he was automatically entered in our "How Low Can You Go?" competition, which earns the "Shoestring" chef with the lowest ingredients cost an invite to prepare the feast for our year-end holiday extravaganza!
He whipped up a colorful meal with two succulent summer staples - goat cheese and beets.
MENU
Bunch Beet Salad with Goat Cheese
Pan Roasted Salmon with Beet Puree, Goat Cheese, and Cream
Vanilla Pudding Cake with Bourbon-soaked Cherries
FOOD FACTS:
Beets: Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called "beetroots" in the British Isles) is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called "candy cane"), with its concentric rings of red and white. Beets are available year-round and should be chosen by their firmness and smooth skins. Source: Epicurious.com)
Watercress: Cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to 5 days. Wash and shake dry just before using. Watercress may be used in salads, sandwiches, soups and a variety of cooked dishes. It's also a popular garnish, fast replacing the ubiquitous parsley. Source: Epicurious.com)
Chives: Related to the onion and leek, this fragrant HERB has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. Look for those with a uniform green color and no signs of wilting or browning. Store in a plastic bag in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length. They're delicious in many cooked dishes but should be added toward the end of the cooking time to retain their flavor. Both chives and their edible lavender flowers are a tasty and colorful addition to salads. Frozen and freeze-dried chives are also available in most supermarkets. Chives are a good source of vitamin A and also contain a fair amount of potassium and calcium. Source: Epicurious.com)
Quinoa: Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice - as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets. Source: Epicurious.com)
RECIPES:
Bunch Beet Salad
INGREDIENTS:
4 medium-sized beets with tops, red, gold or candystripe
1/2 cup kosher salt
1 bunch watercress, stems removed
1/2 cup toasted pistachios
1/4 cup minced chives
1/4 cup flat leaf parsley, finely chopped
1/4 cup goat cheese, crumbled
Kosher Salt and fresh cracked pepper, to taste
4 tablespoons estate bottled extra virgin olive oil
2 tablespoons fresh squeezed lemon juice,
Fine quality aged balsamic vinegar, for drizzling
METHOD:
Wash the beets thoroughly and cut tops off, leaving and inch or so on the beet. Place the beets in a large sauce pot and cover with cold water and ½ cup of kosher salt.
Bring the water to a boil and turn down to a simmer, slowly cook beets until they can be easily poked with a knife. About 25 minutes at a simmer. Once cooked, shock the beets in ice water. Remove from the water and dry (beets should be very easy to peel). Quarter the beets and put in a large mixing bowl.
Toss the beets with the carrots, watercress, pistachio, goat cheese, chives, parsley, salt, pepper, oil and lemon juice. Place the tossed salad in the center spot and drizzle with olive oil and balsamic to garnish. Serve immediately.
For more recipes, go to Page 2.
Pan Roasted Salmon
INGREDIENTS:
Four 4-oz portions of salmon filet, skin-on
Four medium red beets, tops removed
3/4 cup of kosher salt
1 cup extra virgin olive oil, plus more for drizzling
Salt and freshly cracked pepper to taste
2 cups quinoa, soaked overnight
2 cups chicken stock or tap water
2 tablespoons sour cream
1 tablespoon unsalted butter, cubed
2 tablespoons fresh chopped flat leaf parsley
1/4 goat cheese, crumbled
1 cup loosely packed whole flat leaf parsley leaves
Fine quality aged balsamic vinegar, for drizzling
METHOD:
Preheat oven to 375 degrees.
Wash the beets under running water, dry off and toss with a ½ cup of salt and a ½ cup olive oil.
Place in a roasting pan with 1 cup water on the bottom, wrap the pan tightly with aluminum foil and bake until the beets are fork tender. Probably about 45 minutes to 1 hour.
While the beets are roasting, fill a 2 quart sauce pot with the farro, water and the remaining salt and a 1/4 cup of olive oil.
Bring the pot to a simmer to cook the quinoa. The quinoa is cooked when it is soft to the bite and ever so slightly chewy. Drain the quinoa and set aside.
When the beets are finished roasting, pull from the oven, let cool slightly and peel.
Coarsely chop three of the beets and place in a food processor. Blend into a smooth paste, add a few pinches of salt and pepper and ¼ cup of extra virgin olive oil. Set the paste aside. Dice the remaining beet to a nice small dice and set aside, this will be added to the quinoa at the end to add another level of texture.
To cook the salmon: Bring a medium frying pan to medium high heat with a nice layer of extra virgin olive oil. Season the salmon filets with salt and pepper and place skin-side down in the hot frying pan. Place in the 375 degree oven. Flip over after 4 minutes.
Meanwhile in a small saucepan, combine the quinoa, stock, beet paste and diced beets. Bring to a simmer and season with salt and pepper. When a creamy, risotto like consistency is reached add the sour cream, butter and parsley. Remove the salmon from the oven and set to drain on a paper towel.
To Plate: Spoon the creamy quinoa onto each plate, top with the roasted salmon filet. For the garnish toss the parsley leaves and goat cheese together in a small mixing bowl. Top each dish with each. Serve immediately.
Warm Vanilla Pudding Cake
INGREDIENTS:
2 ounces unsalted butter, cubed
4-1/2 ounces white chocolate chips
One vanilla bean, split and seeds reserved (or 1 tablespoon vanilla extract)
1-1/2 ounces granulated sugar
2 eggs + 1 egg yolks
1-1/2 ounces all purpose flour
4 tablespoons Bourbon Soaked Cherries (recipe to follow)
Powdered sugar for dusting
METHOD:
Preheat oven to 375 degrees.
In a microwave on high and in a large plastic container, melt the butter for 1 minute; do this in 20-second stages, as you want the butter to melt evenly and not to separate.
Add the white chocolate chips and microwave for another 40 seconds, remove and stir until chocolate and butter are completely melted (this mixture should be thick, yet smooth in consistency - it may need more or less cooking time depending on your microwave). Let this chocolate and butter mixture rest and set-up for at least 3-4 minutes. If it separates or looks broken, discard and start again.
In a stand mixer whip eggs, egg yolks, vanilla seeds and sugar on high speed for 8 minutes. Add the chocolate mixture and add the flour, be sure to scrape down the sides of the bowl. Whip on high until the mixture reaches a thick, mousse-like consistency about 4-6 minutes more - this is now your cake mixture and it can rest like this for up to two days.
Butter or grease 12, 4oz. brioche molds (if your not planning to invert the cake you can use 6oz. ramekins or coffee cups if you don't have molds) pour cake mixture into the brioche molds. Place on a baking tray and bake in a 400 oven for about 7-8 minutes until the cakes are golden and puffy (the cakes will be runny in the center).
Remove immediately from the oven, flip over on a plate sauce with bourbon soaked cherries and sprinkle with a little bit of powdered sugar. Serve warm.
Bourbon Soaked Cherries
INGREDIENTS:
3 cups fresh bing cherries, pitted and halved
1 cup granulated sugar
1 ounce bourbon
3 tablespoons balsamic vinegar
METHOD:
Combine all ingredients in a bowl and let macerate overnight. Ready to use immediately.
So, how did Michael do in our "How Low Can You Go?" competition?
Beet Salad
beets $0.99
watercress $3.49
pistachios $1.99
chives $2.49
parsley $0.99
goat cheese $2.99
lemon juice $0.69
total $13.63
Roasted Salmon
salmon $8.99
beets $0.99
quinoa $2.89
chicken stock $2.79
sour cream $1.25
total $16.91
Vanilla Pudding Cake
white chocolate chips $1.99
powdered sugar $1.19
cherries $3.99
bourbon $1.50
total $8.67
Grand total: $39.21
Our Leaders Board:
1. Amanda Freitag $37.17
The Harrison
2. Kelly Liken $37.20
Restaurant Kelly Liken
3. Gail Simmons $37.22
Food & Wine Magazine