Mike Price of the new Greenwich Village restaurant Market Table has created a tasty, seasonal meal for "Chef On A Shoestring." The most delicious part? It will feed four people three courses for less than $40.
Shaved Fennel and Apple Salad With Pickled Red Onions and Parmesan
2 crisp apples (honeycrisp, crispin, or similar)
2 heads of fennel
2 sprigs flatleaf parsley
1 red onion (the redder, the better)
1 small head of frissee or 1/2 larger head
1/4 cup rice wine vinegar
2 tbsp red wine vinegar
2 tbsp blended oil
1/4 tsp sugar
salt to taste
pepper to taste
3 oz shaved parmesan cheese
On a Japanese mandolin shave red onion as this as possible. Place shaved red onions in a small bowl and add rice wine vinegar. Reserve.
In a small mixing bowl add red wine vinegar, blended oil, sugar, salt and pepper and mix well. Clean frissee by cutting away the dark green leaves, being careful to reserve the light green and yellow leaves, and washing it in cold water. Once clean, drain to remove water and pat dry if necessary.
In a large mixing bowl shave the heads of fennel and apples as thin as possible using a Japanese mandolin. Add leaves of parsley, frissee, and the sliced red onions drained of the rice wine vinegar. Mix the vinaigrette well and dress the salad moderately. Mix carefully, trying not to mash up the apple. Plate in mounds trying to keep some nice slices of apple on top of the salad.
Top the salad with the shaved parmesan and enjoy.
Braised Beef Shortribs with Mashed Yukon Gold Potatoes and Roasted Brussel Sprouts
2 lbs. beef short ribs, 2-inch cut
1 stalk celery
2 cloves garlic
2 sprigs thyme
4 cups beef stock
4 large or 6 medium yukon gold potatoes
3 tbsp. butter
1/2 cup milk
1 lb. large or baby brussel sprouts
Salt to taste
Pepper to taste
Depending on the ribs, cut into 4 equal portions. Season short ribs with salt and pepper and sear in a medium sized braising pan using blended oil. Once short ribs are a deep brown color, remove from the pan and reserve. Add rough chopped carrots, onions, and celery along with garlic and thyme to the braising pan and cook until nice and caramelized over medium heat. Deglaze with beef stock.
Place short ribs in braising liquid and cover (aluminum foil will do if necessary). Place in a 300 degree oven for about 1 1/2 hours.
Clean brussel sprouts by clipping the stem portion to remove any discolored outer leaves. Place a medium pot of salted water over high heat until it comes to a boil. Place brussel sprouts in boiling salted water until fork tender. Remove from water and place in a cold bath to stop the cooking process. Once cold, drain and reserve.
Peel and rough chop yukon gold potatoes. Place in a medium pot, cover with cold water, season with salt and pepper and cook over medium heat until tender. Drain potatoes, add 2 tbsp butter, milk, and mash with fork. Season with salt and pepper.
Saute brussel sprouts in medium sauté pan with 1 tbsp butter, salt, and pepper. Short ribs are ready when almost falling off the bone. Serve with brussel sprouts, mashed potatoes, and strained brasing liquid (reduced if necessary).
Pumpkin Pudding With Gingersnap Cookies
1/2 cup sugar
1 oz cornstarch
1 pint of whole milk
3/4 cup pumpkin puree
1/2 tsp vanilla
1/2 tsp apple pie spice (cinnamon, nutmeg, allspice)
pinch of salt
8 gingersnap cookies
In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
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