NEW YORK, May 17, 2008
Rising Star Chef Does Spring Thing
And Gavin Kaysen Does It On A Shoestring; Lamb Kebabs Featured
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Play CBS Video Video Springtime Meal For Four Executive chef Gavin Kaysen of New York's Cafe Boulud shows Chris Wragge how to prepare a delicious springtime meal for four on a budget of just $40.
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(CBS)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
As executive chef of Cafe Boulud, he's wowed New Yorkers and visitors alike with his diverse and refined menu.
As The Early Show's Chef on a Shoestring, Kaysen accepted the challenge to create one of those delicious meals he's known for - this one a spring delight - on a budget of just $40.
He sprang into action, "getting fresh" for spring!
His menu: Poached Green Asparagus, Grilled Leg of Lamb Kebobs, Mediterranean Salad and Chocolate Angel Food Cake.
TIPS:
FOOD FACTS:
Asparagus: A nutrient-dense food high in folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus has no fat, contains no cholesterol, and is low in sodium. When purchasing, look for firm, fresh, spears with closed, compact tips and uniform diameter, so all spears will cook in the same amount of time. Larger-diameter spears are more tender.
Lamb: Meat from a sheep less than a-year-old. Most are brought to market at about six-to-eight months-old. When buying, look for good marbling (white flecks of fat within the meat muscle), and meat that's fine-textured and firm. In color, the meat should be pink, and the fat should be firm, white, and not too thick.
Feta Cheese: An aged cheese, commonly produced in blocks. It has a slightly grainy texture. It's used as a table cheese, as well as in salads, pastries, and in baking. In Greek cuisine, Feta is a brined curd cheese traditionally made in Greece with ewe's and goat's milk. Feta is salted and cured in a brine solution (based on water or whey) for several months; it dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The cured cheese easily crumbles.
Kalamata Olives: One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavor, bright acidity, and high salt content. They're delicious with soy products such as tofu, and works wonders with leafy greens and cruciferous vegetables, such as broccoli and cauliflower, tempering bitterness with acidity.
Mascarpone Cheese: A triple-cream cheese, made from a generally low-fat (25 percent) fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers - a special diet that creates a unique taste often described as "fresh and delicious." Milky-white in color, it's a thick cream that's easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.
RECIPES:
Poached Green Asparagus with Egg, Bacon and Fried Red Onions
1 bunch green asparagus, peeled and trimmed
4 large eggs at room temperature
4 slices thick cut bacon, cut into ¼ inch pieces
1 large red onion, peeled and thinly sliced
1 tablespoon white flour
1 cup canola oil
2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/3 tablespoon olive oil
Salt and pepper
Bring a large pot of salted water to boil.
Tie asparagus together in a bundle with butcher's twine.
Poach the asparagus for approximately 5 to 7 minutes or until tender.
Drain and plunge asparagus in an ice bath. Drain again and set aside.
Fill a sauté pan half way with water and place over medium heat.
Add 1 tsp salt and 1 tsp. white wine vinegar.
When the water reaches a simmer, crack each egg and carefully pour into the water. Use a slotted spoon to keep each egg separate.
Simmer gently 2 to 3 minutes and remove delicately using a slotted spoon. Set aside.
In a small saucepan heat the canola oil to 250ºF.
Dredge the thinly sliced red onion in the flour, shake off excess flour and fry in the hot oil 2 to 3 minutes until golden brown.
Using a slotted spoon, transfer to a plate lined with paper towel to drain.
Season with salt and pepper to taste. Set aside.
In a small fry pan over medium heat, cook the bacon until crisp.
Using a slotted spoon, transfer to a plate lined with paper towel to drain.
Reserve the rendered bacon fat.
To make the dressing, in a small mixing bowl whisk together the sherry vinegar, Dijon mustard and a pinch of salt and pepper. Whisk in the reserved bacon fat and the olive oil.
Place asparagus on a serving platter with poached eggs around them and crisped bacon and fried red onions over the top.
Serve dressing on the side.
FOR MORE RECIPES, GO TO PAGE 2.
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Add a Comment
- I tried the chocolate angel food cake and it did not turn out at all! I followed the directions. I have no idea what went wrong. It was awful!
- Reply to this comment
- I tried the chocolate angel food cake and it did not turn out at all! I followed the directions. I have no idea what went wrong. It was awful!
- Reply to this comment
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