As the "Chef on a Shoestring" on "The Early Show on Saturday Morning," noted New York chef John Fraser put together a perfect brunch for the occasion - and sought to do it on our paltry $40 budget.
John is the chef and owner of Dovetail. He's spent time on both coasts of the U.S. and both sides of the Atlantic building his reputation for his classical European technique and dedication to artisanal products and farm-fresh produce. When he returned to New York, he opened Snack Taverna and turned around the struggling restaurant, Compass. His latest endeavor, Dovetail, has been extremely well-received and even earned a three-star review from the New York Times, making John one of only 23 chefs in the area to be awarded such a coveted review.
John was automatically entered in our "How Low Can You Go?" competition, in which the "Shoestringer" with the lowest ingredients cost will be asked to return to take part in our year-end holiday extravaganza.
And you can play a role in next week's "Chef on a Shoestring" by voting by mobile phone for the main course you'd like to see prepared. Simply click here for the three choices, and the numbers to dial.
• Heart-Shaped Piquillo Pepper Frittata
• Bananas Foster French Toast
• Champagne and Pomegranate Cocktail
Piquillo Pepper: The name piquillo means "little beak." Traditionally, piquillo peppers are grown in Northern Spain and are hand-picked, then roasted over open fires. The peppers are then peeled, all by hand then packed in jars or tins. The roasting of the pepper gives it a rich, spicy-sweet flavor. (Source: GourmetSleuth.com)
Frittata: An Italian OMELET that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it's cooked very slowly over low heat, and round because it isn't folded. (Source: Epicurious.com)
Bananas Foster: Created at New Orleans's Brennan's Restaurant in the 1950s, this dessert consists of lengthwise-sliced bananas quickly sautéed in a mixture of rum, brown sugar and banana liqueur and served with vanilla ice cream. It was named for Richard Foster, a regular Brennan's customer. (Source: Epicurious.com)
Heart-Shaped Piquillo Pepper Frittata
6 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
4 piquillo peppers
1 cup sliced scallions- whites for in frittata, green parts for on top
16 oz ricotta cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter
Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green piquillo peppers, ricotta cheese, cheddar cheese, and melted butter. Pour into the prepared baking dish.
Bake 15 minutes in the preheated oven. Reduce heat to 325°F, and continue baking for 25 minutes. Cool slightly, and cut into heart shapes!
To see John's other recipes, go to Page 2.