Tasty Favorites With A Fresh Twist

White Bean Soup, Chicken Milanese And Chocolate Whipped Cream Cake

(CBS)  This week's Chef on a Shoestring is a crash course in how to pull together a home-cooked meal without a lot of fuss or expense. Cookbook author Roy Finamore believes everyone has time to cook dinner, as long as they keep it simple.

His latest cookbook, "Tasty," is full of familiar recipes with a fresh twist. The idea is to create meals for every day, not just special occasions. He joins The Saturday Early Show to prepare a three-course meal for four on a budget of $40.

On the menu: White Bean Soup, Chicken Milanese and Chocolate Whipped Cream Cake.


FOOD FACTS

Vermouth: Roy writes in his book: "If you're going to be pouring yourself a glass of white wine to sip on while you cook, go right ahead, and use that wine for cooking. Otherwise, I don't see the point of opening a bottle of wine if all I'm going to use is a few tablespoons. That's when I turn to dry vermouth. This fortified wine keeps for weeks in the refrigerator, and I like the herby, woodsy accents it adds to food. Besides, even the best vermouth will be less expensive than decent white wine."

Milanese: Italian for "in the style of Milan." It refers to food (usually meat) dipped in beaten egg, then into a breadcrumb-Parmesan mixture and fried in butter.

RECIPES

White Bean Soup
(Serves 6)

Ingredients:
1 onion, chopped
2 tablespoons olive oil
1/2 cup dry vermouth or dry white wine
2 (15)-oz. cans white beans, drained and rinsed
4 1/2 cups chicken stock
2 teaspoons minced fresh rosemary
Coarse salt
Extra-virgin olive oil, for serving

Method:
1. Cook the onion in the oil in a large saucepan over medium heat until it starts to turn gold at the edges, about 12 minutes. Pour in the vermouth and cook for a few minutes to reduce it by half.
2. Meanwhile, put the beans and a little liquid (water or stock) in a food processor, in batches, and pulse to make a coarse puree.
3. Add the bean puree to the pan, stir in the stock and rosemary, and season with salt. Be generous with the salt. If you are using unsalted stock, you'll want at least 1 1/2 teaspoons. Bring to a simmer and cook gently for 30 minutes.
4. Check for salt and serve, with a cruet of extra-virgin olive oil for drizzling.