NEW YORK, July 12, 2008
Farm-Fresh Delights, On A Budget
Louisville's Edward Lee Accepts "Chef On A Shoestring" Challenge
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Play CBS Video Video Southern-Style Summer Recipes Chef Edward Lee, of the popular restaurant 610 Magnolia in Louisville Kentucky, creates a "Chef On A Shoestring" Southern country-style stew and 3-course meal for under 40 dollars.
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Chef Edward Lee prepares Blue Cheese and Bacon Salad, stuffed into hollowed-out tomatoes. (CBS)
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In The Spotlight Chef on a Shoestring Check out recipes and tips from many chefs who accepted our "Chef on a Shoestring" challenge!
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Fresh Strawberries and Basil with Tomato Granita and Sweet Yoghurt
1 pint fresh strawberries, quartered
1 bunch fresh basil, finely chopped
4 teaspoons sugar
2 medium tomatoes
1 lemon
2 ounces plain yogurt
Mix yogurt and two teaspoons of sugar in a bowl and keep cold in the fridge.
Puree two tomatoes, and strain through a fine colander to get the juice.
Discard the solids.
Add juice of one lemon and two tablespoons sugar to the tomato juice.
Pour into a flat shallow container and freeze overnight.
Quarter the strawberries.
Mix in a bowl with the basil and one teaspoon sugar.
Divide evenly into four martini glasses.
Take the frozen granite out of the freezer, scrape with a large spoon and top the strawberries with it.
Spoon a dollop of yoghurt over the granite and serve immediately.
How did Lee do with our $40 budget?
1ST COURSE
corn $0.59
tomatoes $3.00
cucumber .79
shallot .78
mustard seed $2.99
cumin .95
blue cheese $3.49
bacon $2.00
bibb lettuce $1.29
2ND COURSE
chicken $5.96
bay leaves .79
thyme $1.49
crushed red pepper .79
ham $1.89
tomatoes .75
onion .40
carrots .79
peas $1.29
corn 1.18
3RD COURSE
strawberries $3.49
basil $1.99
tomatoes $1.50
lemon .66
yogurt .79
FINAL COST = $39.64
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More From Chef On A Shoestring
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- We happened to be having company for dinner the day after I watched the Saturday Chef on a Shoestring segment. I added the Blue Cheese and Bacon Salad with Bibb Lettuce & Pickled Corn Relish to my menu. Instead of stuffing the tomato shells I made 5 cuts down the sides to open it up, shaping it like a flower. I added the salad and topped it with the corn relish. It looked really beautiful on the plate. I found the combination of flavors to be fresh and delicious. Everyone at my table enjoyed it. Keep recipes like this one coming!
- Reply to this comment
- Wonderful - except this is no such standard as "farm fresh".
Things spoil on the farm just like anywhere else. - Reply to this comment
- Whew! Good thing I already ate supper before reading this. The Farm-to-table philosophy does take time. But its mostly a priority issue. I have more time than I do money,...believe me. Do you want to watch American Idiots all the time? Or any TV for that matter? I learned when I lived in Germany what priorities they have for their yards. Not much lawn mowing going on as there was gardening. It is so satisfying to do folks! There has been plenty of times in my life when cash was scarce yet I was never left with nothing to feed my family with. It doesn''t have to be potatoes and collard greens every night if your broke. Think about what you like, search for the directions on the hows and turn off that Idiot box and get some free exercise. Finds some pots to fill good dirt with and plant some tomatoes if you have no ground. In this day and age, its nice to know where your food come from, who wasn''t around it, and where it is going. Thinking away wasted time from your life pays big time!
- Reply to this comment
- I see as usual they omitted just enough ingredients on the cost list to bring the total under the magic $40.
With the price of corn oil nowadays the 1/4 cup of that would most likely run the budget over without considering the flour and egg they left out. - Reply to this comment
