NEW YORK, May 9, 2009

Tasty, Easy Brunch For Mom, On A Budget

"Shoestring" Chef Grace Parisi Tries To Prepare It On Meager Budget Of $35

  • Play CBS Video Video Low-Cost Mother?s Day Brunch

    Grace Parisi, senior recipe developer for ?Food And Wine? magazine and this week?s ?Chef On A Shoestring,? shows Chris Wragge how to cook up a delicious Mother?s Day feast on a budget.

  •  (AP/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"!

(CBS) 

Brioche French Toast With Fresh Berries

INGREDIENTS:
1 pound mixed fresh berries, such as strawberries and raspberries, sliced (4 cups)
1/4 cup plus 3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Unsalted butter, for the griddle
Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
Crème fraîche, for serving

METHOD:

Preheat the oven to 225°F. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.

In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.

Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes.

Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest.

Serve the French toast with the berry compote and crème fraîche.


Berry Bellini

INGREDIENTS:
1/2 cup black berries
2 teaspoons sugar
1 750 ml bottle prosecco or sparkling rose, chilled

METHOD:

In a small bowl, mash the berries and the sugar with a fork. Spoon the mixture into 6 champagne flutes and top with chilled prosecco.

So, how did Parisi do in our "How Low Can You Go?" competition?

Salad:
hazelnuts $.99
cider vinegar $.89
mustard $.99
celery $1.49
asian pear $1.29
dill $.99
Total: $6.64

French Toast:
strawberries $1.99
blueberries $2.99
eggs $1.99
heavy cream $1.19
ginger $.79
allspice $2.79
brioche $2.49
crème fraiche $2.99
turkey bacon $2.49
Total: $19.71

Bellini
black berries $1.99
prosecco $5.99
Total: $7.98

Grand total: $34.33

"How Low Can You Go?" Leader so far:


1. Paul Liebrandt $32.35
Corton

2. Scott Peacock $32.60
Watershed Restaurant

3. Joey Campanaro $33.27
The Little Owl

© MMIX, CBS Interactive Inc. All Rights Reserved.
Share:
  • Share
  • Yahoo! Buzz
  • Mixx
Add a Comment
by laurieTutora May 9, 2009 7:59 PM EDT
The Sat., May 9, 2009 show, with the Mothers of the Saturday Early Show on air staff was so excellent that I will continue to watch. The mothers of the on-screen kids was so entertaining that I enjoyed learning more about them. I have always been a TODAY SHOW follower, and have only watched CBS Morning Show on Sunday because it's about stories not just news, but found the Sat. edition of the morning shows much more entertaining and more akin to the Sun. show. Keep up the good work and I'll never leave CBS again!
Reply to this comment
Which "Shoestring" chefs have had the lowest totals in 2009?
Paul Liebrandt, $32.35
Scott Peacock, $32.60
Joey Campanaro, $33.27
  • MOST POPULAR
Discussed
  1. Kennedy: Bishop Barred Me From Communion

    (314 recent comments)

Latest News
News in Pictures
Scroll Left Scroll Right
Connect with CBS News

Stay connected with the CBS News using your favorite social networks and online news applications: