Change-Of-Pace, But Food Still Great

Ultra-Upscale New York Chef Christopher Lee Cooks On A Shoestring

(CBS)  You don't have to spend a lot of money to serve a fantastic meal, as you see every week on The Saturday Early Show's "Chef on a Shoestring."

But that was probably taken to an extreme this week, when award-winning New York chef Christopher Lee accepted our "Shoestring" challenge.

Lee, widely considered a culinary rising star, put together a delicious meal on our $40 budget.

He usually pleases palates at the Manhattan restaurant Gilt at the posh Palace Hotel, crafting some of the more opulent meals in New York City, But for us, he prepared a simple winter supper for four.

The menu: Steamed Mussels with Fresh Herbs & White Wine Butter Sauce, Pan-Roasted Chicken Breast with Broccoli Rabe, Shiitake Mushrooms and Rosemary Pan Sauce, and Classic Rice Pudding with Blood Orange.

FOOD FACTS

Mussels: These mollusks have very thin shells and a slightly-sweet meat that's tougher than the oyster or the clam. When buying, smaller mussels tend to be more tender than large ones. Also, buy mussels with tightly closed shells or those that snap shut when tapped - otherwise they're not alive and fresh. Avoid those with broken shells, that feel heavy (meaning they're full of sand) or that feel light and loose when shaken (signaling that the mussels is dead). Mussels don't take long to cook; you'll know they are done when the shells open up.

Broccoli Rabe: This vegetable as 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds. The greens have a pungent, almost bitter flavor and are a very popular Italian side dish.

Shiitake Mushrooms: These caps can be as large as 8 to 10 inches, though 3 to 6 is more common. The stems are extremely tough and are usually removed before cooking or eating. The meaty flesh has a very strong flavor.

Rice Pudding: Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. I think most people will be surprised to discover how easy it is to make this dessert favorite!

RECIPES

Steamed Mussels with Fresh Herbs, Tomatoes, White Wine Butter Sauce

Yields: 4 portions

Portion Size: 1/2 lb per portion

2 lbs PEI Mussels
2 shallots, mince
1 garlic clove, mince
2 Plum Tomatoes, small dice
1/2 cup White Wine
2 oz (4T) Butter
2 tb Chive, sliced
2 tb parsley, sliced
1 lemon
1 Baguette

Preparing and cooking the Mussel: First scrub and clean each mussel with a brush. Place a large skillet over high heat. When the pan is hot, place 1 oz of cooking oil in the pan follow by the shallots, garlic, and mussels; and then toss everything for about one minute. Then add the wine, tomatoes and butter; then cover and allow the mussels to steam until all the mussels are opened. Once the mussels are opened, finish with the herbs and the juice of one lemon.

Serving: Divide the mussels into 4 equal bowls and serve a chuck of baguette with each dish. Remember to serve a spoon with the mussels; the leftover sauce is also a great tasting soup.


Pan-Roasted Chicken Breast with Broccoli Rabe, Shiitake Mushrooms, Rosemary Pan Sauce

Yields: 4 Portions

Portion Size: 1 6 oz. chicken breast

1-1/2 pounds of Chicken Breast skin-on (four 6 oz. breasts)
2 bunches Broccoli Rabe
1/2 Pound Shiitake Mushrooms, remove stems and cut into slices
1-1/2 cups chicken Stock or Broth (low Sodium Broth)
3 oz (6T) Cooking Oil (Soy, Vegetable, Grape Seed)
2 oz (4T) Butter
1 Shallot, mince
1 garlic glove, mince
1 sprig Rosemary, remove leaves and mince
1/2 cup White Wine
TT Salt and Pepper

Broccoli Rabe: Remove about 2 inches from the bottom of the stem and clean off some of the lower leaves. Place a large pot of salted water over high heat until it starts to boil. When the water begins to boil, blanch the broccoli rabe for 1 minute and then cool in an ice bath. Once cooled, place the broccoli rabe onto paper towels to dry and reserve until serving.

Cooking the Chicken Breast: Pre-heat an oven to 400 degrees and heat a large fry pan over high heat. Once pan is hot, add 2 oz's of cooking oil to the pan and season each breast with salt and Pepper. Place each breast skin side down in the pan. Slowly cook the chicken breasts until golden brown and crispy, do the same on both sides. Once breast are golden brown, place into the oven on a baking sheet for about 8 minutes, or until each breast reaches 165 degrees. While the chicken is cooking, remove about half the fat from the pan and add the shallots and garlic. Toast the garlic and shallots and then add the wine. Allow the wine to deglaze the pan and simmer for 1 minute. Then add the chicken broth or stock, and the rosemary. Allow the sauce to simmer and reduce by half, and then finish the sauce with 2 oz's butter.

Putting the dishes together: Heat a medium size fry pan over high heat. Then add 1 oz of cooking oil to the pan, and then add the shiitake mushrooms and broccoli rabe. Sauté for about 2 minutes and season with salt and pepper. On four plates equally place a pile of the sautéed vegetables follow by the chicken breasts. Finish each dish with the rosemary pan sauce. Enjoy.


Classic Rice Pudding with Blood Orange

Yields: 4 Portions

Portion Size: 1 medium size ramekin

1/2 cup Long Grain Rice
1 cup Water
1 pinch Salt
3 cups Milk
1/2 cup Sugar
1/4 Tea. Vanilla Extract
1 large Blood Orange, peel rind and pith and cut into segments
TT Ground Cinnamon

Making the Pudding: Put the rice, water, and salt into a medium size pot and bring to a simmer. Simmer rice for about 15 minutes, or until all the water is absorbed. Be sure to stir the rice to prevent burning. Once the water is absorbed, add the milk and sugar. Then return to a simmer and cook for about 30 minutes, or until a thick porridge consistency; and then add the vanilla extract. Make sure to stir throughout the cooking process to prevent burning. When the pudding is finished, add the pudding to 4 medium size ramekins and cool overnight. Cover each ramekin with some plastic wrap to prevent a skin from forming.

Serving: Before serving, sprinkle some cinnamon powder over each one and garnish with some blood orange segments.

[cryl-2009]

okay, I"m sorry but in the real world, $40 for a meal is NOT a shoestring. Not even close. Try feeding 10 people for $5.oo, and I"ll be impressed. Kind of.

[maliengus]

$40 for ONE meal is "budget?" LMAO. This is what I don''t get about these TV people. They are so out of touch with how REAL PEOPLE live. They give us meals like this to represent eating on a "budget" and have no idea that 90% of us are struggling to buy enough freakin'' milk and eggs to last till next payday. There are times when I have to feed a family of four for a week on $40 bucks, not ONE *** meal. Now that''s a budget! My husband and I don''t even drink milk anymore, we save it for our kids. How''s that for "real?" How about getting REAL with your viewers, Early Show?

[lily331-2009]

I turned in this past Saturday morning during the segment of cooking with Mr. Lee. The person supposedly interviewing is a complete ***. He interupted Mr. Lee, asked questions way out of context (towards the end he started to ask about what kind of wine do you use in cooking?) At that point Mr. Lee wasn''t even talking about using wine. The person employed by you is arrogant, an egomanica, self-centered and just a JERK. When I see his face, I will stop watching the early show. Why would you hire another person that comes across so above everyone.