Gail Simmons' Simple Summer Meal, on Shoestring
Gail Simmons returns this week as a judge on Bravo's "Top Chef D.C."
She'll also star in the "Top Chef" spinoff "Just Desserts," which is coming later this year.
That is, of course, when she's not moonlighting as the special projects manager for Food & Wine magazine. In that role, she oversees the magazine's signature event, the Food & Wine Classic each year in Aspen, Colo. It brings together 50 of the world's leading authorities on food and wine.
To top it all off, she accepted "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge of making a delicious three-course meal for four on our meager budget of $40.
She whipped up great, but easy summer fare.
And her chef's hat was automatically tossed into our "How Low Can You Go?" competition, in which the "Shoestring" chef with the lowest ingredients cost is invited back to serve up dishes for our year-end holiday extravaganza.
MENU
Grilled Zucchini with Fresh Mozzarella
Roasted Chicken with Chickpeas and Red Onion
Strawberry Shortcake Cupcakes
FOOD FACTS
Zucchini: This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. (Source: Epicurious.com)
Harissa sauce: From Tunisia, this fiery-hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars in Middle Eastern markets. (Source: Epicurious.com)
Chickpeas: Slightly larger than the average pea, these round, irregular-shaped, buff-colored legumes have a firm texture and mild, nutlike flavor. Chickpeas (also called garbanzo beans and ceci) are used extensively in the Mediterranean, India and the Middle East for dishes such as couscous and hummus. They've also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are fast becoming popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They're most commonly used in salads, soups and stews. (Source: Epicurious.com)
Shortcake: Though it's most commonly a rich biscuit, shortcake can also refer simply to cake. The classic American shortcake is a large, sweet biscuit that is split in half, then filled and topped with sliced or chopped fruit (traditionally strawberries) and softly whipped cream. Shortcake is most often thought of as a dessert but savory versions can be made by filling and topping the biscuit with creamed chicken or other food. (Source: Epicurious.com)
RECIPES
Grilled Zucchini with Fresh Mozzarella
INGREDIENTS:
3 zucchini (about 1 pound), cut lengthwise into ¼-inch slives
2 tablespoons olive oil
Salt
Fresh-ground black pepper
1/4 teaspoon wine vinegar
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley
1/2 pound salted fresh mozzarella, cut into thick slice
METHOD:
Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.
Note: Soft mozzarella is shaped into balls and stored in water to keep it moist. It is available both salted and unsalted, but the latter is very bland indeed. We prefer the salted variety; salting brings out the mild, milky flavor of the cheese.
For the grilled chicken and dessert recipes, go to Page 2.
Roasted Chicken with Chickpeas and Red Onion
INGREDIENTS:
1/3 cup harissa (fiery Tunisian spice paste available in jars and tubes at specialty food shops)
1/4 cup Greek-style plain yogurt
1 tablespoon fresh lemon juice
4 whole chicken legs (2-1/2 pounds)
One 19-ounce can chickpeas, drained well and rinsed
1 large red onion, cut into 8 wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
METHOD:
In a small bowl, mix the harissa with the yogurt and lemon juice. In a large resealable plastic bag, toss the chicken leg quarters with the harissa marinade and let stand for 1 hour at room temperature.
Preheat the oven to 425°F. In a 9-by-13-inch roasting pan, toss the chickpeas with the red onion and olive oil and season with salt and pepper. Roast in the oven for 15 minutes, until the onion begins to brown. Season the chicken with salt and pepper and set the legs skin side up on top of the chickpeas.
Roast the chicken in the top third of the oven for 45 minutes, until the chicken is cooked through and the skin is browned.
Transfer the chicken to plates, spoon the chickpeas and red onion alongside and serve.
Strawberry Shortcake Cupcakes
INGREDIENTS:
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 ¼ teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1-1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature
For frosting and topping:
6 tablespoons unsalted butter, softened
2 cups confectioner's sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam
METHOD:
Make the cake: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
Meanwhile, make the frosting: In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.
So, how did Gail do in our "How Low Can You Go?" competition?
Grilled Zucchini
zucchini $2.69
garlic $.66
parsley $.99
mozzarella $6.99
total $11.33
Roasted Chicken
harissa $5.95
Greek yogurt $1.99
lemon juice $1.19
chicken $6.23
chickpeas $1.19
red onion $.89
total $17.44
Cupcakes
cornstarch $1.49
milk $1.09
confectioners sugar $1.19
heavy cream $1.19
strawberry jam $3.49
total $8.45
Grand total: $37.22
Gail earned a spot on our Leaders Board!:
1. Amanda Freitag $37.17
The Harrison
2. Kelly Liken $37.20
Restaurant Kelly Liken
3. Gail Simmons $37.22
Food & Wine Magazine