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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.

Roasted Chicken with Chanterelles, Corn and Farro


1 Whole Chicken, 3 Pounds
5 Rosemary Sprigs
2 Garlic Cloves, Peeled
1 Lemons, Whole
Salt, Pepper

1 Tablespoon Olive Oil
1 Tablespoon Minced Shallot
1/2 Pound Farro
1/8 Cup White Wine
6 Cups Chicken Stock
2 Teaspoons Salt
2 Thyme Sprigs

Corn Pudding:
8 Cups Corn Kernels
3/4 Teaspoon Salt

Chanterelle, Farro and Corn Ragout:
1 Tablespoon Butter
1 Cup Chanterelle Mushrooms
1/2 Cup Corn Kernels
2 Cups Farro, recipe above
1/4 Cup Chicken Stock
Corn Pudding, recipe above
1 1/2 Teaspoons Salt
1 Tablespoon Sliced Chives



Combine soft butter with breadcrumbs, rosemary and lemon. Season to taste with salt and pepper. Place the stuffing into a piping bag. Gently lift the skin of the bird and pipe stuffing evenly under the skin.

Season the inside of the bird with salt. Fill the cavity with rosemary, garlic, and lemon that has been pricked with a knife to release aroma. Truss each bird with a by hand with a twine. Roast in 380°F oven for about 45 minutes rotating the bird after 20 minutes. (Cooking time with vary with size of birds.) Let rest 15 minutes before carving.

Heat the olive oil in a large saucepan over low heat. Sweat the shallots in the olive oil until translucent. Add the faro and toast lightly. Deglaze the pan with the white wine, and bring to a boil. Add the chicken stock, and season with salt. Bring to a boil, and reduce the heat to a simmer. Add the thyme, and simmer for 1 1/2 hours until the farro is tender and the liquid is absorbed. Remove the thyme, and cool over ice.

Corn Pudding:

Juice the kernels in a juicer, and strain through a fine mesh chinois, this should yield about 2 cups of corn juice. Heat the corn juice in a medium saucepan over medium-high heat while whisking constantly. As the starches in the corn juice start to thicken, turn the heat down slightly to avoid scorching. Whisk until it has reached a pudding-like thickness. When the pudding is done cooking, remove it from the heat. Season with salt.

Chanterelle, Farro and Corn Ragout:

In a medium pan over medium heat, melt butter until foamy. Add mushrooms and sauté until slightly underdone. Add corn kernels and sweat until just tender. Add farro and chicken stock. Heat until chicken stock is reduced. Add corn pudding until it has reached a "risotto" consistency. Season with salt, and finish with the chives right before serving.

Milk Chocolate Caramel Tart

Makes One 9 1/2-Inch Tart

Sucreé Dough:
1 Cup Butter
1/2 Cup Sugar
1/2 Vanilla Bean
Zest of 1 Orange
1 Egg
3 Cups All-Purpose Flour
1/4 Teaspoon Salt

Salted Caramel:
1 Cup Sugar
1/4 Cup Cream
1/4 Cup Butter
1/2 Teaspoon Salt

Milk Chocolate Ganache:
1 1/4 Cup Heavy Cream
1 Tablespoon Glucose
18 1/4 Ounces 40% Valrhona Jivara Chocolate


Sucreé Dough:

Preheat the oven to 350°F. In standing mixer, cream the butter until it lightens in color. Add the sugar, and continue to cream. Scrape down the sides of the bowl. Scrape the seeds from the vanilla bean, adding them, as well as the orange zest and egg, to the butter mixture. Mix thoroughly to combine, and scrape down the sides of the bowl.

In a separate bowl, combine the flour and salt, and then add it to the butter mixture. Mix to combine. The mixture will begin to pull away from the sides of the bowl into a ball. Wrap the dough in plastic wrap, and refrigerate for 1 hour. Roll the chilled dough out to about 1/8-inch thick.

Line a 9 1/2-inch tart shell with the dough, being sure to press it firmly into the corners. Prick the dough all over with a fork, and freeze for about 30 minutes. Remove from the freezer, and bake for about 13 minutes or until a dark golden brown.

Salted Caramel:

In small saucepan, cook the sugar to medium caramel, 335°F on a candy thermometer. Note that if you cook it too dark it will be too firm and chewy in the tart. Very carefully, add a little of the cream and then a little of the butter to cool down the mixture. The cream and butter will sizzle and spray when you first add it. Whisk in the remainder of the cream and butter, as well as the salt. Set aside to cool.

Milk Chocolate Ganache:

In a saucepan, bring the cream and glucose just to a boil. Pour over the chocolate and let stand for a minute. Whisk to combine.

To Finish:

Spread a thin layer of the salted caramel on the bottom of the cooled tart shell. Pour the ganache just to the top of the shell. Refrigerate to set. Once ready to serve, dust with cocoa powder and finish with gold leaf in the center.

So, how did Daniel do in our "How Low Can You Go?" competition?!

Red Endive Salad
endive $2.99
mozzarella $2.49
mango $1.50
lemon $.69
basil $1.99
total $9.66

Roasted Chicken
chicken $4.47
rosemary $1.49
garlic $.39
lemon $.69
shallot $.18
farro $4.00
white wine $1.99
chicken stock $3.18
thyme $1.49
corn $2.00
mushrooms $2.40
chives $1.99
total $24.27

Caramel Tart
orange $.69
cream $1.19
heavy cream $1.49
chocolate $2.49
total $5.86

Daniel's grand total: $39.79

Leaders Board:
1. Bill Telepan $37.01

2. Amanda Freitag $37.17
The Harrison

3. Mikey Price $37.18
Market Table

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