Great Gourmet Taste on a Shoestring

Hungry for gourmet taste but don't want to pay top dollar?

On "The Early Show on Saturday Morning" Daniel Humm, executive chef of New York's Eleven Madison Park eaterly, shared how you can create a fine meal with very little dough.

Humm started his culinary training at 14, and by 24 he had received his first Michelin star. In 2006 Humm took over the kitchen at Eleven Madison Park, and under his leadership, the restaurant was designated Grand Chef Relais & Châteaux in 2008 and received Four Stars from The New York Times in 2009. In 2010, Daniel received the James Beard Award for "Best Chef: NYC." As our "Chef on a Shoestring," Humm prepared a three-course meal on our budget of just $40 dollars.

His menu starts with a simple salad of red endive, mozzarella cheese and basil, followed by roasted chicken with chanterelle mushrooms and for dessert he made a milk chocolate caramel tart.

Check out how you can make his meal in your kitchen:


Red Endive Salad with Buffalo Mozzarella, Mangos and Basil

2 Heads Red Endive
4 Balls Fresh Buffalo Mozzarella Cheese
1 Whole Mango, Ripe

Lemon Vinaigrette:
1 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
Salt, to taste

Basil Oil:
1 pound Fresh Basil, Roughly Chopped
1 Quart Canola Oil

To Finish:
1/2 Cup Fresh Basil Leaves



Cut off root of endive and separate leaves. Wash and dry leaves thoroughly, set aside. Bring cheese to room temperature, cut into desired size pieces and marinate at room temperature in extra virgin olive oil and salt. Slice mango into small wedges.


Whisk olive oil into lemon juice and season to taste with salt.

Basil Oil:

Combine Basil and oil in blender and blend on high for 30 seconds. Place in small pot and bring to 160° F. Cool immediately over ice and strain through a coffee filter. Store in airtight container.

To Finish:

Lightly dress endive and mango in lemon vinaigrette. Evenly arrange endive and mangos onto 4 separate plates. Finish each plate with pieces of buffalo mozzarella, fresh basil leaves and a drizzle of basil oil.

For more recipes, go to Page 2.