Prep Frighteningly Good Halloween Meal!

(CBS)  "The Early Show Saturday Edition"'s "Chef on a Shoestring" usually wears chef's garb, but on Halloween, who could resist having a great costume as the attire of the day?

Mike Price, executive chef and partner at Market Table, one of New York's hottest restaurants, accepted our "Chef on a Shoestring" challenge on Halloween, and got right into the spirit of things, donning a costume as the Swedish Chef of Muppets fame.

Of course, Mike whipped up a Halloween-themed meal, preparing ghoulishly good dishes, and showing viewers amazing tricks to wind up with delicious treats!

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VISIT OUR RECIPES ARCHIVE

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Menu:
• Pumpkin Soup Served in Pumpkin Bowls
• Ghost & Bat Shaped Grilled Panini
• Mini-Caramel Dipped Apples

But could he do it on our "Shoestring" budget of only $35?

And where would he land in our "How Low Can You Go" competition? The "Shoestring" chefs whose ingredients' totals are lowest will be invited back to cook our big holiday meals at the end of the year.

FOOD FACTS

Crème fraiche: This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room-temperature margarine. (Source: "Food Lover's Companion")

Lady Apples: Tiny apples that are only about 1 1/2 inches across with a shape that's slightly flattened on the top and bottom. The skin color ranges from brilliant red to yellow with red blushing. Lady apples have a crisp flesh and mildly sweet-tart flavor. (Source: "Food Lover's Companion")

RECIPES

Pumpkin Soup

INGREDIENTS:

Four 4-inch diameter baby pumpkins (tops cut off and hollowed)
1 tablespoon olive oil
1 tablespoon maple syrup
Salt and pepper to taste
1/2 cup small diced onion
2 tablespoon butter
2 cups smashed pumpkin
1 teaspoon nutmeg
3 cups chicken stock
Salt and pepper to taste
2 tablespoons crème fraiche
Pinch cinnamon
Pinch nutmeg
Pinch all spice
Salt and pepper to taste
2 slices pumpernickel bread
1 teaspoon olive oil
Salt and pepper to taste

METHOD:

Cut the tops off the baby pumpkins and hollow them out with a soup spoon making sure to remove the seeds, but not the flesh. Place the hollow pumpkins in a baking dish and drizzle with olive oil and maple syrup. Season with salt and pepper. Bake at 350°F for about 30-40 minutes or until tender. Reserve.

In a medium sauce pot, brown the diced onions in butter over medium heat. Add nutmeg and smashed pumpkin and continue to sweat. Add chicken stock and season with salt and pepper. Simmer for 10-15 minutes, adjust seasoning and consistency, reserve hot.

Combine crème fraiche, nutmeg, cinnamon, all spice and season with salt and pepper. Reserve.

Dice pumpernickel into ½-inch pieces and toss with olive oil, salt and pepper. Toast in 350°F oven on a baking sheet for about 5-7 minutes until toasted and crunchy. Reserve.

Ladle the hot soup into the roasted pumpkins. Add a dollop of the spiced crème fraiche and top with the pumpernickel croutons.

For more recipes, go to Page 2.

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[RealiteBites]

omgosh those panini are soooo cute! I especially like the little cat :)

[shr2020]

Ihave just one question, where can I purchase CREME FRAICHE???

[fauzrul]

over $32 a meal! get real! only you people that make thousands a week can afford that. you want to show us real recession proof meals bring that price down other wise change the name