NEW YORK, Nov. 29, 2008
Leftovers: Elevating The Excess
Chef On A Shoestring John Greeley Of NY's 21 Club Saves Them From The Mundane
-
(CBS)
-
In The Spotlight Chef on a Shoestring Check out recipes and tips from many chefs who accepted our "Chef on a Shoestring" challenge!
-
News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Getting the call to save our leftovers from the mundane is John Greeley of the 21 Club in New York. Once a glamorous speakeasy, today the 21 Club is one of the most celebrated restaurants in New York City.
As a "Chef on a Shoestring," Greeley's been given $40 and whatever is left in the fridge to create a casual, three-course meal for four people.
Greeley's culinary interest started in his teens while working in restaurants on Nantucket Island during the summer. He spent a few summers cooking in New England prior to attending college to study art and design. While attending school in Savannah, Ga., he was sous-chef at the acclaimed 45 South restaurant in Savannah's historic district, where dishes were prepared with an emphasis on local ingredients.
Upon graduation, John returned to New York City and began working at 21.
John's know-how with new American cuisine combined with his training in the fine arts provides a unique platform for his creations by using the freshest ingredients in tasty and visually exiting new ways.
MENU
FOOD FACTS:
No food facts, we're using leftovers!
TAKE-HOME TIPS
RECIPES:
Carrot and Cheddar Soup with Dill Croutons
For soup:
2 Tablespoons butter
2 Tablespoons flour
1 ½ cups onion (diced, or one medium sized onion)
4 cups carrots (peeled and cut into ½ inch rounds)
1 cup sweet potato (peeled cut into large dice)
4 chicken white chicken stock (NOTE: vegetarians can use 50/50 mix of water and carrot juice)
1 cup cheddar cheese (grated or a blend of cheeses such as brie, Parmesan and Swiss)
2 Tablespoons cheddar cheese (grated as a garnish)
2 Tablespoons white wine (optional)
2 drops Tabasco
salt and pepper to taste
Method:
In 4 quart (1 gallon) sauce pot, melt butter on medium heat.
Add onion, cook 5 minutes until translucent.
Add flour to onions, cook for 2 minutes until flour absorbs the butter and becomes thick.
Add white wine and cook 1 minute.
Add carrots, sweet potato, and chicken/carrot stock; bring to a simmer and turn heat to low.
Cook until carrots are completely cooked through and soft.
It is best to cool soup, then purée soup in pot with emersion blender or bar blender (Never put hot soup in a countertop blender or you could get burned!).
After soup is completely smooth and blended, re-heat to a simmer and add cheese a bit at a time while stirring so the cheese completely melts into the soup.
Season soup with salt and pepper. Serve hot.
Top with dill croutons and grated cheddar.
Dill Croutons
½ cup French Bread (cut into large 1 inch cubes)
1 Tablespoon olive oil
1 teaspoon cracked black pepper
1 pinch salt
1 Tablespoon dill (chopped)
1 Tablespoon parsley (chopped)
Method:
In a medium size fry pan, add oil and warm.
Add bread, season with salt and pepper, then toast in oil until golden.
Drain on paper towel.
Sprinkle croutons with chopped dill and parsley. Serve warm.
For more recipes, go to Page 2.
© MMVIII, CBS Interactive Inc. All Rights Reserved.
More From Chef On A Shoestring
Michelle Obama tells how her role as the First Lady has changed her perspective.
If you are really on a shoestring you won''t have leeks just laying around in your vegetable bin. And fresh fruit of any kind is a luxury. You''ll make do with canned fruit or do without it. And when you are on a shoestring you don''t have all day to play around in your kitchen because it''s likely you have to work, maybe even two or three jobs so you can afford peanut butter and pork ''n'' beans.
I challenge the so-called Chef on a Shoestring to make a decent meal on what he (or she) is given at the Food Bank. THEN maybe this will have some cred.
Onions
lettuce
leeks
cheese
mayo
butter
etc
etc
etc
all cost money... flour costs money...
so feed your family chicken pot pie... where is the salad? whats for desert... left over candy from trick or treat?
I for one think the chef did a very nice meal.
_________________-
I can feed three a good meal and still have left overs from just the $40, never mind what is in the fridge. This ''challenge'' is not a challenge at all. Want a challenge Greeley, ''Chef on a Shoestring''? Create something new out of just lef overs without a trip to the store and the whole $40 prize money.
Take the left over turkey and vegs, mix in a little broth, pour into pie shell and bake. You got turkey pot pie, and the wife and kids will love it, season to taste. Cost of pie shell(s) about what $3, broth $2 (fortunately I had some broth left over from what I made out of the turkey giblets I planned ahead for this and saved). I just saved $35 for me.
Not too sure what kind of shoes you are wearing Greely, but $40 for shoe stringing it is a bit expensive.