Festive summer meal, on a shoestring

Brad Farmerie is an award-winning chef who's known for his creative and global approach to food.

He's executive chef at New York's Public restaurant, and the soon-to-open Saxon and Parole.

Brad is described by The New York Times as someone who "swings for the fences with each and every dish," and Michelin awarded the restaurant a coveted star in the 2009 Red Guide.

He accepted the "Chef on a Shoestring" challenge of "The Early Show on Saturday Morning" and as such, sought to make a three-course dinner for four on our paltry budget of $40.

All our "Shoestring" chefs are also automatically entered in out "How Low Can You Go?" competition, in which the one with the lowest ingredients cost is invited back to whip up the feast for our year-end holiday extravaganza - and spend as much as he or she wants to.

Menu

• Watermelon, feta and basil salad.
• Steamed mussels with a white wine and tomato sauce.
• Meringues with grilled peaches and sweet cream.

FOOD FACTS

Source: Epicurious.com

Feta cheese: This classic Greek cheese is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. Because it's cured and stored in its own salty WHEY BRINE, feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry. Feta makes a zesty addition to salads and many cooked dishes.

Shichimi: A peppery Japanese condiment made of seven different seasonings including red chile flakes (TOGARASHI), SANSHO, white sesame seeds, NORI (seaweed) flakes, bits of dried mandarin orange peel, black hemp seeds and white poppy seeds. Shichimi togarashi is available in hot, medium and mild strengths in most Asian markets.

Mussels: Archaeological findings indicate that this BIVALVE MOLLUSK has been used as food for over 20,000 years. There are dozens of mussel species, all of which have an extremely thin, oblong shell that can range in color from indigo blue to bright green to yellowish-brown. The creamy-tan meat is tougher than that of either the oyster or clam but it has a delicious, slightly sweet flavor. Avoid those with broken shells, that feel heavy (meaning they're full of sand) or that feel light and loose when shaken (signalling that the mussel is dead). Shucked mussels should be plump, their liquid clear. Smaller mussels will be more tender than large ones. Fresh mussels, live or shucked, should be stored in the refrigerator and used within a day or two.

Pavlova: Hailing from Australia, this famous dessert is named after the Russian ballerina Anna Pavlova. It consists of a crisp MERINGUE base topped with whipped cream and fruit such as strawberries, PASSION FRUIT and KIWI. A pavlova is usually served with fruit sauce or additional whipped cream.

Enjoy all our "Early Show" recipes!

RECIPES

Watermelon, feta and basil salad with toasted pumpkin seeds and shichimi

This is very salad is very simple but is the perfect balance of sweetness from the watermelon, salty flavors of Feta, spice from the shichimi, and freshness from the basil, all brought together with the richness of olive oil and a delightful crunch from the pumpkin seeds.

• 2 Pounds peeled watermelon, cut into wedges or rectangles
• 1/2 pound Feta cheese, either crumbled or cut into cubes
• 1/4 Shichimi (or you can substitute another chili flake or fresh slices of jalapeno)
• 2 Tablespoons toasted pumpkin seeds
• 2 Tablespoons Extra virgin olive oil
• 1/4 cup Fresh basil leaves- (the smallest you can get)

1. On each plate arrange the watermelon and sprinkle the feta cheese on top

2. Sprinkle each salad with a few pinches of shichimi and toasted pumpkin seeds

3. Drizzle the salads with extra virgin olive oil and arrange the basil leaves

For more of Bradf's recipes, go to Page 2.

Steamed mussels with white wine, tomato, capers, and sun dried chili

This dish has bright and beautiful colors and intense flavors that will make any meal a celebration. Serve this with some grilled sourdough and a simple salad for a light yet delicious meal.

Mussel sauce

• 1 cup fine diced Spanish onions
• 1 clove garlic- minced
• 2 Tablespoon drained capers, finely chopped
• 1/3 cup extra virgin olive oil
• 1 white anchovy minced
• 1 1/2 teaspoon sun dried chili flakes
• Pinch saffron (optional)
• 3/4 teaspoon salt
• 2 12 ounce cans peeled tomatoes with juice
• 4 Tablespoons (70g) diced roasted Spanish peppers (can substitute regular roasted and peeled peppers)
• 1/8 cup cilantro

1. Combine onions, garlic, capers, olive oil, chili flakes, anchovy, saffron, and salt in a pot and place on low heat

2. Cook the onions until they are translucent, and then turn up the heat up to high

3. Add the tomatoes, peppers, and cilantro and bring the sauce to a boil

4. Remove from the heat and cool to room temperature

Mussel Topping:

• 4 pounds mussels (well rinsed and beards removed)
• 3/4 cup white wine
• Mussel sauce (see above)
• 2 ounces butter
• 1 cup cooked peas
• 1 cup cooked new potatoes
• 1/4 cup chopped chives
• 1/4 cup picked flat leaf parsley

1. Heat large pan over high heat

2. Toss in the mussels, then immediately place a lid on the pot and shake to move the mussels around

3. After about 1 minute remove the lid and add the white wine, covering again as soon as you have poured it in (this will steam the mussels open)

4. When the mussels are just starting to open add the sauce, the potatoes, and the butter and continue to cook until the mussels are fully open, then pour in the peas just to warm them.

5. Put mussels in a bowl, pour sauce over, and garnish with chopped chives and parsley

Serve with plenty of toasted or grilled sourdough to sop up the delicious sauce!

Pavlova with grilled ginger peaches and pink peppercorn creme fraiche

Pavlova is a delicious dessert named after the Russian ballerina Anna Pavlova, generally consisting of a baked meringue with whipped cream and summer berries. All of the preparation for this can and should be done the day before leaving you with no last minute running around to present an elegant and delicious treat.

Pavlova

• 1/4 cup egg whites (2 eggs)
• 1/3 cup packed dark brown sugar
• 1/2 cup granulated sugar

1. Pre heat oven to 200 degrees Fahrenheit.

2. Put the egg whites, dark brown sugar, and granulated sugar into a bowl and mix with an electric mixer.

2. Place a small pot filled with water on the stove on high heat, Bring the water to a boil, then reduce the heat to low and place the bowl with the ingredients on top of the pot.

3. Using a medium size whisk, whisk the sugar mixture until all the sugars are dissolved and mixture is smooth.

4. Take the bowl off of the pot and using the electronic whisk, start mixing on high speed. Whisk until it gets fluffy and soft like a meringue.

5. Take the bowl off the mixer and using a 1/2 cup measure, spoon the meringue on to a parchment lined half sheet pan. Use a spoon to make an indentation in the center.

6. Bake in the preheated oven for about 20 minutes and turn them and bake about another 20 minutes.

(The pavlovas should be soft in the middle and crisp on the outside, Take them off the half sheet pan , let them cool, and store in an airtight container.)

Pink peppercorn creme fraiche

• 1/2 cup crème fraîche
• 1/2cup heavy cream
• 1/4 teaspoon finely ground pink peppercorn
• 2 teaspoons sugar
• 1/8 teaspoon vanilla extract

1. Place all ingredients in the bowl of a mixer fitted with a whisk attachment.

2.Whisk on medium speed till soft peaks form. Make sure not to over mix.

3. Take the mousse out of the mixer bowl and put into a smaller container.

( Keep refrigerated till you are ready to use.)

Grilled and chilled peach topping

• 1 cup sugar
• 1 cup water
• 1/2 ounces peeled fresh ginger, cut into small pieces
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 4 ripe freestone peaches-cut in half and stone removed

1. Place the pavlovas on a serving plate and dollop some pink peppercorn crème fraîche in the indentation

2. Spoon some of the peaches on the crème fraîche and drizzle with the peach-ginger liquid

(Garnish with some mint sprigs and enjoy!)

So, how did Brad fare in our "How Low Can You Go?" competition?

His grand total was $38.93.

Our Leaders Board to date this year:

1.Marco Canora $36.33

Hearth

2. Christopher Cipollone $36.42

Tenpenny at The Gotham Hotel

3. Elizabeth Karmel $36.43

Hill Country Barbeque