Award-Winner's Gourmet Meal, On The Cheap

It's been quite a year for chef Paul Liebrandt.

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.

Orzo Pasta with Pecorino, Salami & Garlic

INGREDIENTS:
2 cups Orzo pasta
2 tablespoons olive oil
6 cups chicken stock
1/2 cup salami, diced
1 bunch spring (green) garlic, chopped
1 bunch chives, chopped
1/2 cup Pecorino cheese, grated
Salt & pepper to taste

METHOD:

Over medium heat, combine olive oil, salami and orzo. Sweat for 1 minute.

Add chicken stock and cook uncovered over medium heat for 12 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.

Season with salt and pepper to taste and add spring garlic. You can substitute scallions if garlic is not readily available. Fold in chives and Pecorino, reserving 2 tablespoons of the Pecorino for garnish.

To plate serve pasta topped with grated Pecorino and drizzle a little olive oil around the edge of each plate.

Royale of Berries

INGREDIENTS:
1/4 teaspoon gelatin powder
1 cup apple juice
1 cup water
16 ounces frozen mixed berries of your choice
½ cup fresh mixed berries of your choice
½ cup heavy whipping cream, chilled
½ teaspoon pure vanilla extract
1 lemon, for zesting

METHOD:

Berry Gelatin:

Combine frozen berries, apple juice and water in a large saucepot. Heat over medium heat and then simmer for 4-5 minutes. Strain and stir in gelatin. Set aside to cool to room temperature.

Add 3-4 fresh berries to the bottom of martini glasses or ice cream serving dishes.

Pour room temperature gelatin mixture into each glass and refrigerate for 2 hours.

To Plate: Vanilla Whipped Cream

In a chilled stainless steel bowl, pour chilled heavy cream, whisk at an angle for 3-4 minutes until light and foamy. Fold in vanilla extract and ½ tsp lemon zest. Place a dollop of whipped cream on top of each glass and serve.

So, how did Paul do with our $35 budget?!

Broccoli Soup
broccoli $3.98
hazelnuts $.99
yogurt $.59
curry powder $1.99
lime $.49
Total $8.04

Orzo Pasta
Orzo pasta $1.49
6 cups chicken stock $4.88
salami $2.49
spring garlic $1.49
chives $1.69
Pecorino cheese $2.24
Total $14.28

Royale of Berries
gelatin $1.59
apple juice $.79
frozen mixed berries $2.99
fresh mixed berries $2.98
heavy cream $1.19
lemon $.49
Total $10.03

Grand total: $32.35

And that puts Paul up top of our "How Low Can You Go?" leaders board, perhaps on track to indeed add to his awards list!:

"How Low Can You Go?

1. Paul Liebrandt $32.35
Corton

2. Scott Peacock $32.60
Watershed Restaurant

3. Joey Campanaro $33.27
The Little Owl