Summary

You don't have to break the bank to cook restaurant-quality meals!Here's a sample of the more than 120 delicious and surprisingly economical recipes from America's finest chefs, as featured on the popularChef on a Shoestringsegment of the CBSSaturday Early Show:Mario Batali'sMushroom and White Bean BruschettaTerrance Brennan'sPear and Gorgonzola SaladRoe Di BonaandSue Torres'sChilled Avocado and Grapefruit Soup with Chipotle Chile PureeSara Moulton'sMiniature Pumpkin Soup with Ginger and Toasted Pumpkin SeedsBobby Flay'sSaffron Risotto with Sauteed ShrimpMichael Lomonaco'sPan-Roasted Halibut with Spring VegetablesAlfonso Contrisciani'sPepper-Crusted Turkey "London Broil" with Mushroom ConfitMatthew Lake'sGrilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted CornLinda West Eckhardt'sBeef and Tomato Stir-Fry with Whiskey and Black Bean SauceJohn Doherty'sIrish TiramisuDon Pintabona'sPolenta Lemon Cake with Fresh BerriesErica Miller'sChocolate Banana TerrineRobert Bruce'sUn Deux Trois Quatre CakeCooking great meals doesn't require spending a fortune on ingredients. Each week on the CBSSaturday Early Show,a prominent chef is given twenty dollars to create a three-course meal for four.Chef on a Shoestringcollects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way.The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole in New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas's Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "Croutons" and Caesar Dressing, to jump-start a weeknight dinner.Illustrated with eight pages of beautiful color photographs, with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal,Chef on a Shoestringis a unique culinary adventure for taste-conscious, budget-conscious home cooks.

Author Biography

Andrew Friedman is the coauthor of several cookbooks, including the IACP/Julia Child Award-winning Alfred Portale's Gotham Bar and Grill Cookbook. He lives in New York City with his wife.

Foreword

A Message from Share Our Strength

Introduction

How to Use This Book

FINGER FOODS AND SMALL PLATES

Mario Batali's Mushroom and White Bean Bruschetta ~ Walter Staib's Salmon Corn Cake ~ Eric Ripert's Stuffed Tomatoes ~ Amanda Hesser's Creamy Leeks and Tarragon on Toast ~ John Schenk's Buffalo Chicken Wings ~ John Schenk's Clementine Cheese Fondue with Toasted Baguette ~ Don Pintabona's Prosciutto-Wrapped Figs with Smoked Mozzarella ~ Don Pintabona's Caramelized Onion, Gorgonzola, and Rosemary Pizza ~ Erica Miller's Tuna Carpaccio ~ Richard Sandoval's Mahi Mahi Ceviche ~ Richard Krause's Grilled Mozzarella and Tomato ~ Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta ~ Jeanette Maier's Stuffed Portobello Mushrooms ~ Peter Kelly's Roasted Onion with Bacon and Apple Stuffing ~ Thomas Salamunovich's Smoked Salmon with Crisp Onion Rings, Grilled Asparagus, and Pea Shoots ~ Alfred Portale's Creamy Polenta with Cremini Mushrooms ~ Sara Moulton's Quiche Lorriane

SALADS

Erik Blauberg's Baby Arugula Greens with Watermelon Croutons and Caesar Dressing ~ John Schenk's Classic Ceasar Salad ~ Aaron Bashy's Braised Leek Salad ~ Walter Staib's Cucumber and Cream Salad ~ Bill Wavrin's Spinach and Red Onion Salad ~ Ira Freehof's Hearts of Lettuce with Blue Cheese Dressing ~ John Villa's Boston Lettuce Salad with Green Beans and Lemongrass Dressing ~ Nick Stellino's Mushroom Salad ~ Marcus Samuelsson's Asparagus and Bean Sprout Salad with Dill Pesto ~ Michael Romano's Warm Shrimp and Bean Salad with Arugula ~ Kerry Hefffernan's Roasted Root Vegetable Salad ~ Walter Staib's Curried French Lentil Salad and Sage Sausage ~ Terrance Brennan's Roasted Beet Salad with Arugula and Aged Goat Cheese ~ Terrance Brennan's Pear and Gorgonzola Salad

SOUPS AND STEWS

Jim Coleman's Chicken Pot Pie ~ John Doherty's Fresh Pea Soup with Brook Trout Goujonettes and Parsley Salad ~ Rick Moonene's Gazpacho ~ Roe Di Bona and Sue Torres' Chilld Avocado and Grapefruit Soup with Chipotle Chili Purée ~ Pilan Sanchez's Potato and Garlic Soup ~ Mike Smith's Corn and Potato Chowder ~ Richard Vellante's Caldo Verde ~ Eric Ripert's Onion Soup ~ Jane and Michael Stern's Cincinnati Five-Way Chili ~ Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds ~ David Amorelli's White Bean and Sausage Stew ~ Waldy Malouf's Turkey Noodle Soup

PASTA AND RISOTTO

Michael Lomonaco's Basic Pasta Dough ~ Mario Batali's Basic Pasta Sauce ~ Michael Lomonaco's Fresh Homemade Pasta with Wild Mushrooms ~ Mario Batali's Zitia al Tellfono ~ Eric Ripert's Steamed Mussels with Linguine ~ Alfonso Contrisciani's Sweet Potato Gnocchi ~ Bobby Flay's Saffron with Sautéed Shrimp ~ Nick Stellino's Pasta all'Arrabbiata ~ Nick Stellino's Pasta with White Mushrooms ~ Rick Moonen's Orecchiette with Cockles and Sweet Grape Tomatoes ~ Mike Smith's Lobster and Squash Risotto

VEGETARIAN MAIN COURSES

Michael Romano's Eggplant Parmigiana ~ Bill Wavrin's Mushroom Potato Burgers ~ Jeanette Maier's Hearty Root Vegetable and Lentil Stew with Three Herbs ~ Brian Whitmer's Baked Polenta with Rosemary Roasted Portobello Mushrooms and Winter Tomato Sauce ~ David Walzog's Black Bean Casserole ~ David Walzog's Asparagus and Cremini Mushroom Barley "Risotto"

FISH AND SEAFOOD

Amanda Hesser's Mussels with Garlic and Fresh Herbs ~ Erik Blauberg's Spanish Mackerel with Sautéed Potatoes, Cremini Mushrooms, and Spicy Tomatoes ~ Eric Ripert's Shrimp Tabbouleh ~ Alfred Portale's Cod with Brussels Spourts, Yukon Gold Potatoes, and Onions ~ Rick Moonen's Salmon Burgers with Green Tartar Sauce ~ Paul Opitz's Bay Scallops and Crab Meat à la Chesapeake ~ Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables ~ David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette ~ Henry Meer's Brook Trout Steamed with Vegetables ~ Tom Douglas's Crispy Fried Snapper with Chili Ponzu ~ Marcus Samuelsson's Horseradish-Baked Salmon with Carrot-Ginger Broth and Mussels ~ Richard Vellante's Polenta-Crusted Salmon with Fall Vegetables and Chestnuts ~ Kerry Heffernan's Skate with Sautéed Beet Greens and Boiled Potatoes ~ Joseph Tucker's Tuna Sambuca ~ Jamie Shannon's Crawfish Boil

POULTRY

Jim Botsasco's Lemon Garlic Roasted Chicken ~ Joseph T. Bonanno, Jr.'s Grilled Stuffed Chicken ~ Michael Lomonaco's Chicken Fricassee ~ Lou Puiggi's Moroccan Chicken Tagine with Couscous ~ Scott Campbell's Stuffed Chicken Legs with Mushroom Stuffing ~ Terrance Brennan's Chicken Piccata with Cauliflower, Capers, Sage, and Orange ~ Charlie Palmer's Seared Chicken Breast with Red Onion Vinaigrette ~ The American Heart Association's Spicy Grilled Chicken ~ Waldy Malouf's Cold Herbed Roast Chicken with Marinated Japanese Pear Tomatoes ~ Spinach-Stuffed Chicken Breast with Mushroom Sauce ~ John Doherty's Roast Breast and Braised Leg of Chicken with Olive and Lemon Potatoes and String Beans ~ Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit ~ Ray Arpke's Turkey Breast Scaloppine with Mushrooms and Mustard Butter Sauce

MEATS

Ertik Blauberg's "Blau-burger" ~ Michael Lomonaco's Chile-Rubbed Beef Pot Roast ~ Thomas Salamunovich's Lamb with Slow-Roasted Vegetables ~ Jim Villa's Thai Pork "Dumplings" ~ Matthew Lake's Grilled Pork Chop with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn ~ Matt Reichel's Berghoff's Pepper Steak ~ Ira Freehof's Meatloaf ~ Michael Lomonaco's Marinated and Grilled Pork Medallions ~ John Schenk's Chili Rubbed London Broil with Barbecued Onions ~ Mario Batali's Pork Scaloppine ~ Aaron Bashy's Pork Spareribs with Polenta ~ Peter Kelly's Roasted Rack of Pork, Butternut Squash Purée, and Julienned Apples ~ Linda West Eckhardt's Beef and Tomato Stif-Fry with Whiskey and Black Bean Sauce

SIDES

Michael Lomonaco's Quince Fruit Mustard ~ Jane and Michael Stern's Coleslaw ~ Jeanette Maier's Sautéed Red Russian Kale ~ Michael Lomonaco's Mustard and Mint Beet Salad ~ Erik Blauberg's Picked Vegetables ~ Ira Freehof's Shredded Zucchini ~ Ira Freehof's Roast Garlic Mashed Potatoes ~ Richard Sandoval's Roasted Poblanos ~ John Schenk's Barbecued Onions ~ John Schenk's Yukon Gold Potato and Horseradish Salad

DESSERTS

Mario Batali's Peaches with Balsamic Vinegar and Black Pepper ~ Ray Arpke's Poached Pears with Raspeberry Sauce and Soft-Peaked Cream ~ Matt Reichel's Apple Strudel ~ Mathew Tivy's Warm Blueberry Pie with Almond Crumb Topping ~ John Doherty's Irish Tiramisù ~ Don Pintabona's Polenta Lemon Cake with Fresh Berries ~ Michael Romano's Panna Cotta ~ Alex Garcia's Dulce de Leche ~ Ira Freehof's Strawberry Shortcake ~ John Villa's Coconut Rice Pudding with Fresh Mango ~ Matthew Lake's Pineapple Brown Betty ~ Erica Miller's Chocolate Banana Terrine ~ John Doherty's Warm Chocolate Cherry Crumble ~ Michael Lomonaco's Flourless Chocolate-Walnut Brownie Torte ~ Robert Bruce's Un Deux Trois Quatre Cake ~ Waldy Malouf's Best Chocolate Chip Cookies

Supplemental Materials

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Excerpts

Mario Batali's Mushroom and White Bean Bruschetta Serves 4Mario Batali is the ponytailed chef-proprietor (chef-general might be more accurate) behind a growing New York City restaurant empire that includes Po, Babbo, and Lupa, with plans to culinarily conquer additional neighborhoods as well. Discussing his recipes, he exudes such effortless charisma, charm, and smarts that one gets the impression that if he hadn't discovered chefdom, he might have become the hippest history professor on the planet. Ask him about an Italian dish, and without a moment's hesitation, he fires off a historical and geographic context that adds intellectual interest to the most deceptively simple composition of ingredients. He even makes bruschetta beguiling, explaining that the name derives from the Italian wordbuscare,or "to cook over open coals," and refers to the toasted bread that forms the base of this starter.This bruschetta evokes the white bean version Batali offers up at many of his outposts in New York. Among its attributes are that it may be reproduced over and over again with great consistency, a crucial quality in a restaurant dish and not a bad thing at home either.4 tablespoons extra-virgin olive oil10 ounces cremini mushrooms, trimmed, wiped clean with a damp cloth or paper towel, TK2 tablespoons balsamic vinegar1/2 teaspoon hot red pepper flakes2 tablespoons thinly sliced basil leaves1 clove garlic, thinly slicedCoarse salt and freshly ground black pepper to taste1 16-ounce can cannellini beans8 1-inch-thick slices Italian peasant bread, toasted in the oven (preferably while cooking the mushrooms)In a medium saute pan, warm 2 tablespoons of the olive oil over moderate heat. Add the mushrooms to the pan and saute for about 2 minutes until wilted.In a mixing bowl, gently stir together the cooked mushrooms, remaining 2 tablespoons olive oil, the balsamic vinegar, red pepper flakes, basil, and garlic. Season lightly with salt and pepper.Drain the water from the beans and gently mix them with the mushrooms. Arrange 2 warm toast slices on each plate. Divide the mushroom mixture evenly among the slices and serve. Copyright copy; 2001 by CBS Worldwide Terrance Brennan's Pear and Gorgonzola Salad Serves 4In this salad from Picholine chef Terrance Brennan the succulent sweetness of pears contrasts with the creamy richness of Gorgonzola cheese. Rather than using mesclun greens, Brennan plays this combination against the slightly bitter flavor of crisp watercress.2 ripe Bartlett pears1 lemon (optional)1/4 cup extra-virgin olive oil3 tablespoons balsamic vinegarCoarse salt and freshly ground black pepper to taste8 ounces Gorgonzola or goat's milk cheese, at room temperature, cut into 4 same-shape wedges2 bunches watercress, tough stems trimmed and discarded, washed and dried16 walnut halves, coarsely chopped and lightly toastedCut the pears in half and remove the cores and stems with a melon baller. Cut off a thin slice of the round part of each pear half so it will sit flat on a plate. Set aside. (If not serving immediately, rub all cut surfaces of the pears with lemon juice to keep it from oxidizing and turning brown.)Whisk the olive oil into the vinegar. Season with salt and freshly cracked black pepper.Set a pear half in the center of each salad plate. Lean 1 cheese wedge against each pear half or stack it on top of the pear. Drizzle a total of 2 tablespoons of the vinaigrette evenly over the pears. Toss the watercress with the remaining vinaigrette and mound it on top of the pears, being careful not to topple the cheese. Sprinkle with the walnut pieces and season with salt and freshly cracked black pepper to taste. Copyright copy; 2001 by CBS Worldwide Bobby Flay's Saffron Risotto with Sa