Connolly is executive chef of the New York City eatery Bobo, where he wows diners by using market-fresh ingredients to create modern French meals.
His challenge on The Early Show Saturday Edition? To create a three-course meal for four on a recession-busting budget of just $35, as our "Chef on a Shoestring."
He also threw his chef's hat into our "How Low Can You Go" competition. The "shoestring" chef who has the lowest total cost will get the chance to cook our big, blowout holiday dinner at the end of the year!
Connolly has brought Bobo a reputation of excellence and a menu that showcases a commitment to using the finest-quality ingredients from the area's most reputable local purveyors. His carefully crafted, inventive menu complements Bobo's vibe as a Bohemian holdout for the ultimate European dinner party.
Paillard: An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly. Today, the term more commonly used to describe this thin cut is cutlet. Paillards are made from boneless slices of chicken, turkey, veal, beef and pork.
Cauliflower: A type of cabbage with numerous buds known as florets that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem sprouting a bud covered by green leaves. High in vitamin C, the Cauliflower also provides other nutrients in the form of carbohydrates, dietary fiber, vitamin B, and potassium.
Panko Bread Crumbs: Japanese breadcrumbs made from the heart of the bread, not the crust. This type of breadcrumb has a coarse texture that resembles flakes in consistency, adding more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered more tender and lighter, yet crunchier for longer than a typical breadcrumb coating.
Creamy Potato Soup with Hazelnuts and Smoked Bacon
2 pounds Yukon gold potatoes, peeled and diced
2 tablespoons extra virgin olive oil
2 shallots, sliced
1 clove garlic, shaved
1 quart milk
2 tablespoons mint
4 ounces smoked bacon
2 tablespoons hazelnuts
In a large pot, sweat the shallots and garlic in olive oil over medium heat until tender, about 15 minutes.
Add the potatoes and cover with milk. Cook on low/medium heat until potatoes are tender about 20-25 minutes.
In a blender, puree the soup and season with salt and pepper to taste
In a medium sauté pan over medium heat cook the bacon until crispy. Cut the bacon into a small dice and set aside.
Toast the hazelnuts in a dry pan until aromatic, about 3 minutes, and rough chop.
Cut the mint into a small dice.
Ladle the soup into bowls, then garnish with the bacon, mint and hazelnuts.
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