NEW YORK, March 21, 2009
Culinary Salute To Spring, On A Shoestring
New York Chef Kerry Heffernan Tries To Make Seasonal, Veggie-Packed Meal On Only $35
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Play CBS Video Video Meals For Springtime Executive chef at South Gate Restaurant in New York, Kerry Heffernan presents a some tasty Chef On A Shoestring meal ideas, including steak and mushroom pasta, for the start of the spring season.
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Chef Kerry Heffernan prepares Grilled Hanger Steak with Pencil Asparagus and Caramelized Onions on The Early Show. (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"!
And he did just that as The Early Show Saturday Edition's Chef on a Shoestring" - which means he agreed to try to limit himself to our recession-busting budget of a mere $35 for all three gourmet courses.
Hefferan is executive chef at the South Gate Restaurant at New York's Essex House Hotel.
It overlooks Central Park, and Heffernan takes cues from the changing landscape, turning out inspired seasonal menus.
His menu includes:
As our "Chef on a Shoestring," Heffernan also took part in our "How Low Can You Go" competition: The "Shoestring" chef with the lowest total cost for his or her meal will be invited back to prep our blowout holiday feast at the end of the year.
FOOD FACTS:
Gemelli: A type of pasta. The name derives from the Italian word for twins. Gemelli aren't twin tubes twisted around one another, as they may appear to be, but rather are a single, "S"-shaped strand twisted into a spiral. It's similar to fusilli.
Hanger Steak: Hanger steak is so-named because it's part of the diaphragm muscle that hangs between the loin and the ribs. Like skirt steak, hanger steak is a grainy, fatty cut that turns out beautifully if it's well-marinated before cooking. But it can be tough if it's prepared incorrectly. Hanger steak is nicknamed "butcher's tenderloin" because butchers traditionally kept this full-flavored, odd-shaped cut for themselves. It's become very popular now at both high-end and lower-priced restaurants. If you can't find hanger steak, you may use skirt steak or even flank steak.
Rhubarb: Rhubarb can be eaten raw with a little sugar sprinkled over it, but is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. Rhubarb stalks vary from red to pink and may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish-free.
Cardamom: Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and one-inch long. Cardamom has an intense, pungent, sweet flavor. In India, Cardamom is traditionally used in curry blends, and in Scandinavian countries, it's commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.
RECIPES
Gemelli Pasta with Spring Peas
INGREDIENTS:
12 ounces pasta (gemelli or fusilli)
1 pound fresh or 8 ounces frozen peas
1 bunch fresh tarragon, picked and coarsely chopped
1 half pint heavy cream
3 ounces grapeseed or canola oil if for salad
2 ounces dried mushrooms
1 shallot, minced
2 gloves garlic, minced
METHOD:
Bring 4 quarts water to the boil in a large pot.
Shuck, blanch and shock peas if fresh; allow peas to defrost if frozen.
In a broad 4 quart saucepan, bring cream to a boil, season with salt and pepper add dried mushrooms and allow to infuse for 7 minutes. Add Pasta to salted boiling water.
Bring cream back to a boil, and add peas, check seasoning, add ½ tarragon, shallots and garlic and bring to a boil. Once it reaches a boil remove from heat and reserve.
Check pasta and cook to desired stage. Drain Pasta and toss in cream mixture, serve with remaining chopped tarragon.
For more recipes, go to Page 2.
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Add a Comment
- This segment is so unrealistic and out of touch with the reality of unemployment, foreclosure, and uncertainty.
I've said it before, but here is my own favorite challenge to these chefs.
GO TO THE LOCAL FOOD BANK AND CREATE A MEAL OUT OF THE INGREDIENTS YOU ARE GIVEN. Your food bank creations might not be palatable but I expect y'all will get a huge serving of reality. Or maybe these chefs would "get it" if they had been laid off for about six months. - Reply to this comment
- Do people actually like this segment? $35 dollars is my food budget for the week. But,I am sure you have heard that a million times, and every week we learn how to make one dinner for $35.00.
- Reply to this comment
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