Spring Comfort Food, From Former Ballerina

Chef Patricia Williams Tries To Make Meal For Four On "Shoestring" $35 Budget

(CBS)  Patricia Williams danced with some of the top companies in the world before retiring at age 30.

Then came a life-changing trip through France, during which Williams discovered a passion for all things culinary.

When she returned to the U.S., she decided to pursue a career as a chef.

Today, Williams is executive chef of the brand new NIOS restaurant in New York City's theatre district. It opened earlier this month, and is already generating a lot of buzz.

She also took on another challenge - making a delicious three-course meal for four filled with spring comfort foods as The Early Show Saturday Edition's "Chef on a Shoestring," on a recession-busting budget of only $35.

On the menu: Arugula Salad Salad with Green Goddess Dressing, Beef and Bacon Meatloaf, and Strawberry Shortcake.

RECIPES

Arugula Salad

Serves 4

INGREDIENTS:
1 pound Arugula
16 asparagus green stalks, standard size
2 tablespoons olive oil
2 teaspoons lemon juice
Salt and pepper

METHOD:

Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.

To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.

Green Goddess Dressing

Serves 4

INGREDIENTS:
2 egg yolks
2 cups extra virgin olive oil
2.5 cups parsley leaves
2 cups arugula leaves
4 tablespoons tarragon
6 tablespoons minced chives
2 cloves garlic, chopped
4 white anchovies
Juice of 2 lemons
3 tablespoons white wine vinegar
1 ripe avocado

METHOD:

Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.

To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.

For more recipes, go to Page 2.

[joandahl]

I agree with RDtocook. This is not printer friendly.

[RDtocook]

I live in California and get up every Saturday at 6am to watch your show. Someone must not like your audience. Cooking two pounds of raw ground beef at 320 degrees for 30 minutes with undercooked pork is a great way to reduce your viewership. Add a few raw eggs in the salad and you have a disaster. Apparently, based upon the way this is segment is not printer friendly, this program is also not viewer friendly. As a dietitian and a cook, segment has the potential to be a wonderful way to get people away from fast food, but potential serious food poisioning, poorly writen recipes, and a very non printer friendly format make the segment cute but dangerous.