Spring Comfort Food, From Former Ballerina
Patricia Williams danced with some of the top companies in the world before retiring at age 30.
Then came a life-changing trip through France, during which Williams discovered a passion for all things culinary.
When she returned to the U.S., she decided to pursue a career as a chef.
Today, Williams is executive chef of the brand new NIOS restaurant in New York City's theatre district. It opened earlier this month, and is already generating a lot of buzz.
She also took on another challenge - making a delicious three-course meal for four filled with spring comfort foods as The Early Show Saturday Edition's "Chef on a Shoestring," on a recession-busting budget of only $35.
On the menu: Arugula Salad Salad with Green Goddess Dressing, Beef and Bacon Meatloaf, and Strawberry Shortcake.
RECIPES
Arugula Salad
Serves 4
INGREDIENTS:
1 pound Arugula
16 asparagus green stalks, standard size
2 tablespoons olive oil
2 teaspoons lemon juice
Salt and pepper
METHOD:
Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.
To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.
Green Goddess Dressing
Serves 4
INGREDIENTS:
2 egg yolks
2 cups extra virgin olive oil
2.5 cups parsley leaves
2 cups arugula leaves
4 tablespoons tarragon
6 tablespoons minced chives
2 cloves garlic, chopped
4 white anchovies
Juice of 2 lemons
3 tablespoons white wine vinegar
1 ripe avocado
METHOD:
Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.
To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.
For more recipes, go to Page 2.
Bacon and Beef Meatloaf
Serves 4
INGREDIENTS:
1 small onion, diced
2 cloves of garlic, minced
3 tablespoons ketchup
1 tablespoon mustard
2 ounces breadcrumbs
1 tablespoon chopped parsley
1 egg slightly beaten
2 pounds ground beef
1.5 ounces heavy cream
1 tablespoon tabasco sauce
2 teaspoon kosher slat
1 piece of diced bacon
1 pound fresh green beans, cleaned & blanched
METHOD:
Sauté the bacon and add the onions and the garlic; let cool. Mix the remaining ingredients and combine everything with the beef; do not over mix. Place in a 1-pound loaf pan and bake at 320°F for 30 minutes.
Drain the oil that has accumulated during cooking. Remove from the mold and serve with spicy ketchup sauce and green beans.
Spicy Ketchup Sauce
Serves 4
INGREDIENTS:
1.5 cups ketchup
1 cup soy sauce
1 cup red wine vinegar
2 sticks butter
Tabasco to taste
METHOD:
Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.
Strawberry Shortcake
Serves 4
INGREDIENTS:
Topping:
1 pint strawberries - washed, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
METHOD:
Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.
INGREDIENTS:
Shortcake:
2 cups flour
1.5 teaspoons baking powder
2 tablespoons sugar
Pinch of salt
3.2 ounces butter
4.8 ounces heavy cream
2 eggs
3 tablespoons flour for the surface
1 tablespoon cream for tops
1 tablespoon sugar for the tops
METHOD:
Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.
Beat the eggs and combine with the heavy cream and add to the flour mixture.
Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.
Brush with heavy cream and top with sugar. Bake in a preheated 300°F oven for 20 minutes or until lightly golden.
So, how did Williams do with our $35 budget?
Arugula Salad:
arugula $4.50
asparagus $1.75
parsley $.69
tarragon $1.49
chives $1.69
garlic $.39
anchovies $.99
lemons $.98
avocado $2.00
total $14.48
Meatloaf:
onion $.52
ketchup $.99
mustard $.89
breadcrumbs $.99
ground beef $4.58
heavy cream $1.19
bacon $1.00
green beans $1.99
soy sauce $1.39
butter $1.79
tobasco $1.39
total $16.72
Strawberry Shortcake
strawberries $2.49
heavy cream $1.19
total $3.68
Grand total: $34.88
Leader chefs so far this year in "How Low Can You Go?":
1. Scott Peacock $32.60
Watershed Restaurant
2. Joey Campanaro $33.27
The Little Owl
3. Patrick Connolly $33.32
Bobo Restaurant