Spring Comfort Food, From Former Ballerina

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

(CBS) 

Bacon and Beef Meatloaf

Serves 4

INGREDIENTS:
1 small onion, diced
2 cloves of garlic, minced
3 tablespoons ketchup
1 tablespoon mustard
2 ounces breadcrumbs
1 tablespoon chopped parsley
1 egg slightly beaten
2 pounds ground beef
1.5 ounces heavy cream
1 tablespoon tabasco sauce
2 teaspoon kosher slat
1 piece of diced bacon
1 pound fresh green beans, cleaned & blanched

METHOD:

Sauté the bacon and add the onions and the garlic; let cool. Mix the remaining ingredients and combine everything with the beef; do not over mix. Place in a 1-pound loaf pan and bake at 320°F for 30 minutes.

Drain the oil that has accumulated during cooking. Remove from the mold and serve with spicy ketchup sauce and green beans.

Spicy Ketchup Sauce

Serves 4

INGREDIENTS:
1.5 cups ketchup
1 cup soy sauce
1 cup red wine vinegar
2 sticks butter
Tabasco to taste

METHOD:

Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.


Strawberry Shortcake

Serves 4

INGREDIENTS:
Topping:
1 pint strawberries - washed, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar

METHOD:

Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.

INGREDIENTS:
Shortcake:
2 cups flour
1.5 teaspoons baking powder
2 tablespoons sugar
Pinch of salt
3.2 ounces butter
4.8 ounces heavy cream
2 eggs
3 tablespoons flour for the surface
1 tablespoon cream for tops
1 tablespoon sugar for the tops

METHOD:

Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.

Beat the eggs and combine with the heavy cream and add to the flour mixture.

Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.

Brush with heavy cream and top with sugar. Bake in a preheated 300°F oven for 20 minutes or until lightly golden.


So, how did Williams do with our $35 budget?

Arugula Salad:
arugula $4.50
asparagus $1.75
parsley $.69
tarragon $1.49
chives $1.69
garlic $.39
anchovies $.99
lemons $.98
avocado $2.00
total $14.48

Meatloaf:
onion $.52
ketchup $.99
mustard $.89
breadcrumbs $.99
ground beef $4.58
heavy cream $1.19
bacon $1.00
green beans $1.99
soy sauce $1.39
butter $1.79
tobasco $1.39
total $16.72

Strawberry Shortcake
strawberries $2.49
heavy cream $1.19
total $3.68

Grand total: $34.88

Leader chefs so far this year in "How Low Can You Go?":

1. Scott Peacock $32.60
Watershed Restaurant

2. Joey Campanaro $33.27
The Little Owl

3. Patrick Connolly $33.32
Bobo Restaurant

[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.