Freshest Fall Food, On A Shoestring

Chef Mike Price Of New York's Popular Market Table Restaurant Seeks To Prep 3-Course Meal For 4 On Mere $40 Budget

(CBS)  Fall is the perfect time for produce, with lots of fruits and vegetables ripe for the picking.

That's something The Early Show Saturday Edition's "Chef on a Shoestring" this week knows plenty about.

Mike Price is executive chef and co-owner of the Market Table restaurant in Manhattan - one of the city's most popular, and famous for its open kitchen and fresh ingredients.

Price has made a name for himself wowing guests with his inspired use of fresh meats, fish and vegetables, creating dishes worthy of any special occasion.

Speaking of fresh - Market Table is fresh off a glowing two-star review this week in The New York Times!

Price accepted our challenge to whip up a fantastic three-course dinner for four, using the best of fall's fresh ingredients, on our forty-dollar budget.

MENU

Grilled Cesar Salad

Sangria-Marinated Hanger Steak

Grammy's Apple Cake

FOOD FACTS

Rutabaga: The rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. It has a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip.

Hanger Steak: This steak is relatively inexpensive, but is still a nice enough cut of meat to appear on Mikes' upscale menu. He likes hanger steak because it has a big, meaty flavor. Hanger steak can be a bit chewy (a.k.a. tough) if you don't cook it properly or slice it properly. Price showed how to do both the right way!

TAKE-HOME TIPS

Anchovies give the dressing an extra kick, but can be left out.

Hanger steak is tough but flavorful; marinating helps to tenderize it.

Roasting root vegetables brings out their sweetness.

RECIPES

Grilled Caesar Salad

2 heads romaine lettuce (halved & trimmed; core left intact)
4 ounces parmesan cheese (grated)
1/2 cup croutons
1/2 cup Caesar salad dressing (recipe to follow)
Salt & pepper

For Dressing:
2 egg yolk
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 anchovy filets
2 cloves garlic
1/2 - 3/4 cup blended oil (canola/ extra virgin)
Salt & pepper

For Caesar Dressing:

Blend all ingredients except the blended oil in a food processor until smooth. Slowly drizzle in oil while machine is running. Season with salt & pepper.

For Salad:

Wash the romaine hearts only if necessary. Brush each romaine half with Caesar dressing on both sides being sure to get in as many crevices as possible. Place on a hot, seasoned grill with the inside portion facing down first. Grill on each side for about 30- 45 seconds. Place grilled romaine on a serving plate and top with parmesan cheese and croutons.

FOR MORE RECIPES, GO TO PAGE 2.

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Add a Comment

by saigun November 18, 2008 4:19 AM EST

Quality IS hard to find, even on this website. It is like McDonalds. There was a time when their beef was the best money could buy. It was delivered fresh everyday but Sunday, NOT FROZEN. I know because I cooked hundreds of thousands of those burgers. Certainly not like the *** they sell today.

Reply to this comment

by credibility2 November 17, 2008 2:13 PM EST

Remember, the basis for this entire segment are the market prices in the New York City area. The problem with most individuals is that they don''t know how to grocery shop or cook and have become accustomed to packaged, prepared, or take-out food and convinced themselves that this meant they were eating well. Even to the ill-informed, McDonald''s is a "fine" dining experience. This segment is a guide; try being clever and substitute items. Above all, it''s entertainment.

Reply to this comment

by mefaulkner November 15, 2008 9:28 PM EST

It seems when tallying for the $40 they take for granted you have staples on hand such as olive oil, eggs, flour, sugar, baking soda, butter, brown sugar, vanilla...all which would add to the cost. If you had to buy any of those ingredients it would push the cost well up past $40.

Reply to this comment

by spadeisspade November 15, 2008 8:41 PM EST

Considering the lack of editing (Cesar then Caesar-the correct spelling), I''d go with 1/8 cup of water based on the amount of flour in the recipe and use a standard 8" cake pan. If the cake batter seems too stiff, you can always add more water-not less!

Reply to this comment

by rongetz340 November 15, 2008 6:05 PM EST

I also would like to have a clarafication of the water quantity and the proper pan size to use. How will this info be conveyed to those asking?

Reply to this comment

by pleclare1 November 15, 2008 1:36 PM EST

Would like to know the size of the cake pan and is it 1/8c or 1/4c water.

Reply to this comment

by cperry6385 November 15, 2008 1:22 PM EST

Not only is the baking pan size missing, the list of ingredients calls for 1/8 cup water and the directions call for 1/4 cup of water. Please advise how much water to actually use and the baking pan size. Thanks.

Reply to this comment

by dhzoellner November 15, 2008 1:21 PM EST

Pictures of the final products would be great....caught the live broadcast but would be nice to "see" results on line. I believe I saw on the show, whipping cream on the cake, but no mention of it on line

Reply to this comment

by alicetyree November 15, 2008 1:09 PM EST

On Grammy''s Apple Cake it doesn''t say what size cake pan - can you elaborate?

Reply to this comment

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[saigun]

Quality IS hard to find, even on this website. It is like McDonalds. There was a time when their beef was the best money could buy. It was delivered fresh everyday but Sunday, NOT FROZEN. I know because I cooked hundreds of thousands of those burgers. Certainly not like the *** they sell today.

[credibility2]

Remember, the basis for this entire segment are the market prices in the New York City area. The problem with most individuals is that they don''t know how to grocery shop or cook and have become accustomed to packaged, prepared, or take-out food and convinced themselves that this meant they were eating well. Even to the ill-informed, McDonald''s is a "fine" dining experience. This segment is a guide; try being clever and substitute items. Above all, it''s entertainment.

[mefaulkner]

It seems when tallying for the $40 they take for granted you have staples on hand such as olive oil, eggs, flour, sugar, baking soda, butter, brown sugar, vanilla...all which would add to the cost. If you had to buy any of those ingredients it would push the cost well up past $40.

[spadeisspade]

Considering the lack of editing (Cesar then Caesar-the correct spelling), I''d go with 1/8 cup of water based on the amount of flour in the recipe and use a standard 8" cake pan. If the cake batter seems too stiff, you can always add more water-not less!

[rongetz340]

I also would like to have a clarafication of the water quantity and the proper pan size to use. How will this info be conveyed to those asking?

[pleclare1]

Would like to know the size of the cake pan and is it 1/8c or 1/4c water.

[cperry6385]

Not only is the baking pan size missing, the list of ingredients calls for 1/8 cup water and the directions call for 1/4 cup of water. Please advise how much water to actually use and the baking pan size. Thanks.

[dhzoellner]

Pictures of the final products would be great....caught the live broadcast but would be nice to "see" results on line. I believe I saw on the show, whipping cream on the cake, but no mention of it on line

[alicetyree]

On Grammy''s Apple Cake it doesn''t say what size cake pan - can you elaborate?