NEW YORK, April 25, 2009
Award-Winner's Gourmet Meal, On The Cheap
New York Chef Paul Liebrandt Tries To Prep It On "Shoestring" Budget Of $35
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Play CBS Video Video Breakout Chef Presents Recipes The New York Times has profiled this week?s ?Chef On A Shoestring,? Paul Liebrandt, who has gained notice for his restaurant, Corton. Liebrandt cooks up some affordable, and mouthwatering, dishes.
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New York chef Paul Liebrandt instructs in the creation of Broccoli Soup, part of a gourmet meal he shares as The Early Show's "Chef on a Shoestring." (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"!
His restaurant, Corton, received a glowing, three-star review from The New York Times. He was honored by Food & Wine magazine as one of the best new chefs of 2009. This week, he was profiled in The Times and, to top it all off, Corton is a finalist for the Best New Restaurant award presented by the James Beard Foundation.
But on Saturday, he was The Early Show Saturday Edition's "Chef on a Shoestring," trying to make a three-course gourmet meal for four on our recession-busting budget of just $35.
He also tossed his chef's hat into our "How Low Can You Go?" competition. The "Shoestring" chef whose total ingredients cost is lowest this year will be invited back to cook our blowout holiday meal at year's end. Did Paul add yet another award to his collection?!
His menu included Broccoli Soup, Orzo Pasta with Pecorino, Salami & Garlic, and Royale of Mixed Berries
FOOD FACTS:
CURRY: Curry powder is a blend of up to 20 herbs and spices, including the commonly used cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and tumeric (which gives curry its characteristic golden color). In Indian cooking, curry is freshly-ground each day (making it far more flavorful and pungent than the mixes sold in the store), and comes in "standard" and "Madras" (hot) versions.
ORZO PASTA: Orzo is a type of pasta made in the shape of a grain of rice; it's often about rice-sized, as well. This pasta is very versatile, and can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta and a number of national name brands make this pasta.
RECIPES:
Broccoli Soup
INGREDIENTS:
2 large bunches broccoli, roughly chopped (with stems)
8 cups water
2 tablespoons olive oil
1/4 cup hazelnuts, lightly toasted and crushed or shaved
1/4 cup yogurt
1 teaspoon Madras curry powder
1 lime, for zesting
Salt & pepper to taste
METHOD:
Cover broccoli with water in a large saucepot and boil for 3 minutes.
Remove broccoli, reserve water, and blend for approximately 1 minute. Add 4 cups of the cooking water and the olive oil and continue to blend until smooth. Use a fine mesh strainer to strain mixture into a large bowl and set aside.
Mix together yogurt, curry powder and 2 teaspoons of lime zest.
To plate ladel soup into serving bowls, drizzle with yogurt mixture and sprinkle with 2 hazelnuts per bowl.
For more recipes from Paul, go to Page 2.
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Orzo is good. But with Salami? bleh! Salami is too greasy for pasta. Orzo = Italian.
Royale of berries = Oh boy, Jello! American kid.
Total eclectic dinner (is it dinner?) = no thanks I don't want a doggy bag.
Am I going to consider any of these in one of my menus? Only when I am serving a survival themed dinner.
Spicy McChicken Sandwich $1.00
Large Refillable Soda $1.00
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$3.24 with tax