Feast on the Cheap

Cajun Shrimp Bisque

feastonthecheap — Thu, 26 Jan 2012 12:00:16 +0000

Mariel here. My mom presented luscious-looking Crab Ravioli on Tuesday, so I thought I’d follow suit and whip up my own seafood-inspired treat. While I typically don’t cook cajun anything, I stumbled across this delicious soup on, well, StumbleUpon. That’s the magic of these social bookmarks, they open you up to a whole wide world out there, which is important when you’re a freelance writer and your “whole wide world” typically consists of two small rooms in an apartment.

This was the first time I’d ever visited Bev over at Bev Cooks and this was the only recipe I landed upon, so you could say she’s batting 1,000 when it comes to the read/try ratio. I made several changes to the soup, because that’s what I do, but the recipe is hers through and through. And boy was it tasty.

Bev eschews heavy cream in favor of milk, so the consistency is brothier than a restaurant bisque, but it’s positively packed with flavor, in large part because she urges her followers to make their own seafood stock (it’s easy, don’t worry). While she infused her brew with three whopping tablespoons of hot sauce, I halved that and still found it warmed the cockles of my heart(burn).

This makes for a great weekend lunch or a Mardi Gras-inspired dinner. I don’t know how authentically “cajun” it is, what with me being a New Yorker and all, but I can tell you it’s authentically delicious.

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Cajun Shrimp Bisque
Serves 5
Adapted from Bev Cooks

Ingredients for the Shrimp Stock:
1 pound shrimp shells (save shrimp for bisque) – $7.99
½ large sweet onion, sliced – $0.89
1 teaspoon whole black peppercorns – stock
1 teaspoon kosher salt – stock
2 bay leaves – stock
1 Tablespoon olive oil – stock
2 Tablespoons fresh parsley – $0.79
6 cups water – stock

Ingredients for the Bisque:
4 Tablespoons butter – stock
½ large sweet onion, finely diced – calculated above
2 celery stalks, finely diced – $1.99
3 large cloves of garlic, minced – stock
¼-cup dry cooking sherry – stock
2 Tablespoons flour – stock
2 Tablespoons tomato paste – $0.89
2½-3 cups shrimp stock – calculated above
3 cups milk – stock
1 dried bay leaf – stock
1 teaspoon Old Bay – stock
1½ Tablespoons Tabasco or hot sauce – stock
1 pound reserved shrimp, chopped roughly – calculated above
Splash of olive oil – stock
1 Tablespoon fresh cilantro, finely diced (optional)
Salt, to taste – stock
Grand total assuming well-stocked kitchen: $12.55
Cost per serving: $2.51

Directions for Shrimp Stock:
1. In a large stockpot, bring the water to a boil and toss in all stock ingredients. Boil over med-high heat for 30 minutes, or until the liquid has reduced by about half. Strain the stock into a large bowl and discard the solids. Set aside.

Directions for the Bisque:
1. Melt the butter in a large stockpot over medium heat, add the onions, celery and garlic and saute until tender and turning golden, about 10 minutes. Add the sherry and cook for another two minutes.

2. Add the flour and tomato paste to the ingredients in the stock pot and stir well, ensuring everything is coated. Move the pan to a cool burner and turn off the flame.

3. Add the milk and seafood stock to the stockpot ingredients and whisk until well combined. Add the bay leaf, Old Bay, and Tabasco.

4. Return the stockpot to the hot burner and bring to a gentle, rolling boil over medium-high heat. Stir frequently to avoid burning the bottom. Once boiling, reduce to a low simmer and warm for 15 minutes. Stir occasionally.

5. In a separate skillet, heat the olive oil over med-high heat and saute the chopped shrimp until pink and opaque.

6. Add the shrimp to the stockpot and simmer on low for an additional 5 minutes. Taste and adjust salt/seasoning as necessary (I didn’t need to add more salt, but everyone’s different).

7. Garnish with freshly chopped cilantro and serve hot with crusty bread.

Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Peppers, and Pistachios

feastonthecheap — Tue, 24 Jan 2012 12:00:37 +0000

Mary Anne here. When I sent Mariel the pix for this recipe, I unabashedly called it the best creation yet! Now that’s pretty big talk, considering I’ve been cobbling together culinary inspirations for more than 25 years, but seriously folks – this recipe rocks!

It was born on the eve of this weekend’s snow blast when I had to hit the grocery store to restock my barren cupboards. While I was perusing the produce aisle – amidst the melee of shoppers in pre-storm panic mode – my eye alighted upon packages of wonton wrappers, something I haven’t used in quite some time. In the past, I’ve made dumplings and spring rolls wrapped with these easy-to-handle-skins, but having given up most deep-fried dishes for “healthier” fare, I’d all but forgotten about the multitude of uses for these rockin’ and rollin’ wrappers.

For whatever reason, crab seemed like the perfect foil for my burst of ravioli inspiration and initially I planned to top it off with some of my Vodka Sauce. But wait – there in the very next bin were fresh Cremini ‘shrooms and so this recipe – which initially was slowly percolating – roiled into a full-blown boil. All I can say is if you’re trying to impress the in-laws or some fancy guests, this baby’s for you.

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Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Pepper, and Pistachios
Serves 4

Tip: Uncooked ravioli can be prepared the day before. Keep in the fridge, in a single layer on a baking sheet lined with waxed paper. Cover carefully with plastic wrap. If planning ahead and freezing all or part of the batch, place the baking sheet in the freezer. Once the raviolis have frozen, place in a sealed plastic bag and keep frozen until ready to use. Boil the frozen ravioli until it floats to the top, about 6 or 7 minutes.

Ingredients:
For the ravioli:
48 won ton wrappers (a 12-oz. package) – $2.69
1 egg, lightly beaten – stock
¼ cup grated Parmesan or Asiago cheese – stock
2/3 cup part-skim ricotta cheese – $2.29
1 Teaspoon Old Bay seasoning – stock
1 Tablespoon fresh parsley, chopped – $0.99
salt and pepper to taste – stock
½ lb. fresh lump crab meat – $6.99
For the Duxelle:
2 Tablespoons olive oil – stock
5 Tablespoons sweet butter, divided – stock
2 medium-large shallots, minced – $0.49
8 oz. Cremini or other fresh, wild mushrooms, sliced, and roughly chopped – $1.52
1 large red Bell pepper, diced – $1.58
1/3 cup cooking sherry – stock
salt and pepper to taste
1/3 cup fresh parsley, chopped – included above
1/3 cup shelled pistachios, coarsely chopped – $1.89
Grand Total Assuming a Well-Stocked Pantry: $18.44
Total Per Serving: $4.61

Directions:
1. Prepare the ravioli filling by combining the egg, cheeses, Old Bay, parsley and salt and pepper to taste. Fold in the crabmeat until thoroughly combined.

2. Sprinkle the work surface with either flour or corn meal. Place half of the won ton wrappers on the surface. Cover the other half with plastic wrap until ready to use.

3. Place 1 Tablespoon of crab filling in the center of each won ton. Lightly brush the edges of the wrapper with ice water, all the way to the filling.

4. Top with a second won ton and using your fingers, press down around the filling to push out any air.

5. Using a 2 ¾ – inch biscuit cutter (optional), cut out around the centered filling to create a round ravioli. Press together the edges of the trimmed dough to ensure a good seal.

6. Store the prepared ravioli as directed in the tip above.

7. Prepare the Duxelle sauce. In a large sauté pan, heat the olive oil and 3 Tablespoons of the butter over medium-high flame.

8. Add the shallots and sauté for 2 or 3 minutes until golden.

9. Add the mushrooms and red pepper and sauté, stirring frequently for about 6 minutes or until the mushrooms are golden.

10. Add the cooking sherry and bring to a boil. Continue cooking until most of the liquid has evaporated, about 2 or 3 minutes.

11. Stir in the parsley, pistachios, and the remaining 2 Tablespoons of butter. Cook, stirring until the butter has melted. Season with salt and pepper.

12. Meanwhile, bring a large pot of water to a boil. Add a splash of olive oil. Add the ravioli and lower flame, cooking the pasta over a gentle boil for 5 minutes (if fresh, not frozen pasta.) The ravioli will float to the top when it’s done. Using a slotted spoon, carefully transfer the ravioli to a colander.

13. Divide the pasta evenly between 4 plates and top with the mushroom and red pepper duxelle. Sprinkle with additional parsley if desired.

The Ultimate Egg Salad Sandwich

feastonthecheap — Thu, 19 Jan 2012 12:00:44 +0000

Mariel here. Egg salad once occupied the same reviled space as Bloody Marys, tomato soup and green olives. My mom has always been a fan, but for the life of me, I could not figure out how or why people would toss together hardboiled eggs and mayo and slap it between two slices of bread. Sick. Or is it?

My husband and I took a much-needed vacation last week and I lolled on the beach lazily turning the pages of as many books as I could get my paws on (I tore through The Leopard, Bel Canto, Boomerang, The Diving Bell & the Butterfly, and The Redbreast in under a week). I also “caught up” on my magazines, which had been sitting neglected on my nightstand for months.

As I was flipping through the pages of SHAPE, I spied a delicious-looking “Enlightened” Egg Salad Pita Sandwich and was struck with an intense craving – so intense that I could think of nothing but egg salad for the remainder of the trip. Thank you kind sir, but you can keep your miso-glazed lobster. No duck confit for moi, garçon. Just give me a hardboiled egg and some mayo before I rip your face right off.

Sadly, since I had traveled by plane to Mexico and not via a time-machine back to the 1950s, I was SOL, as the kids might say. Upon my return home, however, the very first meal I made myself was an egg salad sandwich, daintily pressed between two pita pockets and topped with crisp cucumbers and crunchy bacon. Heaven. I suppose I could’ve saved us a boatload of money and spent the week mass producing deli salads instead of holidaying in the tropics, but next year I’ll remember to BYO-eggs if we hit up the beach again.

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The Ultimate Egg Salad Sandwich
Makes enough for four pitas
Gently adapted from a recipe in the January 2012 issue of SHAPE

Ingredients:
6 large eggs – stock
3 Tablespoons light mayonnaise – stock
2½ teaspoons Dijon mustard – stock
¼ teaspoon paprika – stock
¼ teaspoon kosher salt – stock
Generous grind of black pepper – stock
2 Tablespoons of finely chopped sweet onion – $0.99
1 Tablespoon of finely chopped fresh chives – $1.99
4 large pitas, sliced in half – $1.39
4 strips of crispy turkey bacon – $3.49
3 cups of lightly packed greens/lettuce – $1.50
½ large cucumber, sliced – $0.99
Grand total assuming well-stocked kitchen: $10.35
Cost per pita: $2.58

Directions:
1. Place your six eggs in a med saucepan and cover with cold water. Bring to a boil over high heat, then cover saucepan, turn off flame and let eggs sit for about 12 minutes. Strain hot water and transfer eggs to an ice water bath, let sit for 5 minutes before peeling and coarsely chopping the eggs.

2. In the meantime, whisk together the mayo, mustard, paprika, salt, and pepper in a medium bowl. Stir in the onion and chives.

3. After coarsely chopping the peeled eggs, gently fold them into the mayo mixture.

4. Cook the bacon until crispy.

5. Slice the pitas in half and stuff each side with a scoop of egg salad, half a strip of bacon, cucumber slices and lettuce. Enjoy immediately!

Finska Kakor, aka Finnish Cakes with Sweet Butter and Almonds

feastonthecheap — Tue, 17 Jan 2012 12:00:46 +0000

Mary Anne here. Mariel’s BFF is getting married in May, and naturally we’ll be hosting her bridal shower. Mariel’s gal pal is like the second daughter I never had, and so of course I want the party to reflect how much we love her. One of the best ways to express our devotion is through food (natch!) and so I’ve been thinking a lot about the menu (a bridal tea, what else?). Lacking inspiration – a definite problem in the post-holiday blues of January, I searched through some of my mom’s ancient cookbooks for something “borrowed” and something “new.”

I hit pay-dirt when I perused the pages of her well-worn 1956 Betty Crocker Picture Cookbook. Thumbing through those creased, shortening-stained pages dredged up memories of old-time childhood favorites like “Dribble Cake” with boiled icing and Snickerdoodles, treasured treats I’ll be revisiting in the near future. What I chose to focus on in the meantime were these delicate, nut-studded butter cookies from Finland. And although the original recipe instructs to cut the cookie dough into strips, I found it far easier to use a biscuit cutter as the dough is very buttery so it’s less likely to break this way.

No matter how you cut this dough, it’s an elegant bite of butter and almonds and certain to be a perfect mate at bridal teas or any occasion where a hot cuppa needs a sweet partner!

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Finska Kakor
Makes about 3 ½ dozen

Tip: Allow the chilled dough to sit at room temperature for about 20 to 30 minutes before rolling out. It will be far more pliable, and less likely to break into large pieces.

Ingredients:
¾ cup sweet butter, softened – stock
¼ granulated sugar – stock
1 Teaspoon vanilla or almond extract – stock
2 cups all-purpose flour – stock
For the Topping:
1 egg white, lightly beaten – stock
1/3 cup ground, blanched almonds mixed with 1 Tablespoon granulated sugar- $1.29
Grand Total Assuming a Well-Stocked Pantry: $1.29
Total Per Cookie: $0.03

Directions:
1. Using a mixer, cream the butter with the sugar. Add the flavoring, mixing well to combine.

2. Gradually stir in the flour. You will need to mix with your hands and the finished product will resemble coarse meal.

3. Gather the dough into a ball; place on a large piece of plastic wrap. Cover the ball with a second piece of plastic and flatten into a round disc. Refrigerate several hours or overnight.

4. As noted above, before rolling out, allow the chilled dough to sit on the counter top for 20 to 30 minutes before rolling out.

5. Preheat the oven to 350 degrees. Sprinkle the counter and rolling pin with flour and roll out the dough to ¼ – inch thickness. Using a 2 – inch biscuit cutter, cut out cookies and transfer to an un-greased cookie sheet.

6. Gather up the remaining scraps; form a small ball, and roll out to ¼ – inch thickness. Cut out cookies as in step 5.

7. Using a small pastry brush, lightly paint the top of each cookie with the egg white. Sprinkle with the ground almond-sugar mixture.

8. Bake on the center rack of the oven for 17 to 20 minutes, just until the cookies are turning a pale golden.

9. Transfer to a wire cooling rack. Store in a sealed plastic container for up to 4 days.

Simply Scampi

feastonthecheap — Tue, 10 Jan 2012 15:38:21 +0000

Mary Anne here. As I write this, the wind is positively roaring outside my window; the thermometer has plummeted into the single digits and the windchill factor boasts a cool minus 8. It’s this time of year when my body – revolting against well-intentioned New Year’s resolutions – craves all things butter. And what better way to indulge than with a toasty-hot, buttery dish of scampi?

This is one of those meals that is about as quick to prepare as canned soup, and the variations are practically limitless. I decided to go “Atkins” with my rendition by digging into the dish sans rice or pasta, and it is, like its title, simply shrimp scampi – a mixture of garlic, shallots, olive oil, lemon juice, wine, and sweet butter with a healthy dose of red hot pepper flakes and some fresh cilantro for good measure. Need I say more? Stay warm on these wicked wintry nights!

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Simply Scampi
Serves 4

Ingredients:
1 lb large shrimp (about 25 per lb.), peeled and de-veined – $8.99
¼ cup olive oil – stock
1 large shallot, finely chopped (scant ½ cup) – $0.39
4 cloves garlic, minced – stock
¼ to ½ Teaspoon dried red pepper flakes – stock
2 Tablespoons lemon juice – stock
1/3 cup dry white cooking wine – stock
6 Tablespoons sweet butter, sliced – stock
½ cup fresh cilantro, chopped – $0.99
salt and pepper to taste
Grand Total Assuming a Well-Stocked Pantry: $10.38
Total Per Serving: $2.59

Directions:
1. Heat the olive oil in a large sauté pan. Over medium-high flame, sauté the shrimp, turning once, until opaque, about 2 minutes total. Using a slotted spoon, transfer the cooked shrimp to a plate and set aside.

2. Add the shallot to the pan and sauté until translucent, about 4 minutes. Add the garlic and continue cooking an additional 2 minutes.

3. Stir in the wine, lemon juice, red pepper flakes, salt and pepper. Cook over high flame for just a minute or so, stirring constantly.

4. Add the sliced butter to the mixture, stirring until melted and incorporated. Remove from the heat and add the shrimp, tossing well to combine.

5. Divide scampi equally between 4 plates and sprinkle with cilantro.

Roasted Tomato and Garlic Crostini

feastonthecheap — Thu, 05 Jan 2012 12:00:14 +0000

Mariel here. This past New Year’s Eve, my husband and I kept things very low key. Long gone are the days of all night celebrations, in fact, I’m lucky if I make it to midnight. This year I did NOT – we went to a 630PM dinner at ‘Cesca on Manhattan’s sleepy Upper Westside, before renting Limitless and tucking in at a geriatric 10PM. Soooo lame….but sooo nice to wake up refreshed on New Year’s Day.

Since our dinner date was the big event, I was relieved that ‘Cesca didn’t disappoint. Everything we indulged in – from the antipasto to the lobster tagiolini – was well worth the splurge. I tend to enjoy appetizers more than the main event – a preference I no doubt picked up from mia madre – and I found myself particularly taken by the crostini. My husband and I shared a sample platter that included tuna tartare, figs & manchego and classic bruschetta, but my absolute favorite was a rustic roasted tomato spread that was sweet and full-bodied, a rich counterpart to the pale winter toms that line the grocery aisle.

I’ve been lacking in inspiration recently – a confluence of major life events has sapped my verve for cooking, but not my appetite for lazy-day fare – so I set my sights on recreating this simple yet divine dish at home. I succeeded…and then some. These make a fabulous passed appetizer or a nutritious addition to your Sunday dinner. I let my roasted tomato compote rest in the fridge for 24 hours before spreading it on crostini, but that isn’t necessary. It was nice to feel those old rumblings of cul-inspiration bubble up again, let’s just hope it sticks around.

PS: My mom just conjured up her own tomato-decked hors d’oeuvres, which led to my original craving, so be sure to check hers out. Sun-Dried Tomato Caprese with Smoked Mozzarella.

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Roasted Tomato and Garlic Crostini
Makes about 20 crostini

Ingredients:
3 medium beefsteak, jersey or vine-ripened tomatoes, quartered and seeded – $3.98
3 cloves of fresh garlic, minced
1 teaspoon sugar – stock
¼ teaspoon salt – stock
Freshly ground black pepper – stock
2 Tablespoons olive oil – stock
1 Tablespoon Balsamic vinegar – stock
Sprinkle of dried thyme – stock
1 thin loaf of french bread or a thin baguette, sliced and toasted (you can also buy pre-made crostini at places like Whole Foods) $2.00
Grand total assuming well-stocked kitchen: $5.98
Cost per crostini: $0.30

Directions:
1. Preheat the oven to 400 degrees.

2. Place the seeded and quartered tomatoes in a glass casserole dish and toss with the garlic, salt, sugar, black pepper, balsamic and olive oil, coating evenly. Adjust the tomatoes so that they are all skin side down in the pan and cover with tinfoil.

3. Roast for 15 minutes covered, then uncover and roast an additional 15-20 minutes, or until the tomatoes are turning golden around the edges and have rendered their juices. Set aside to cool for 10 minutes.

4. Dust with a little bit of dried thyme then slice the tomatoes using a fork and sharp knife until you’ve created a thick, pulpy paste. You can store in the fridge for up to three days until you’re ready to serve or you can eat/assemble right away.

5. When you’re ready to eat, toast the baguette slices in your toaster oven, until golden brown.

6. Assemble the crostini by spreading a heaping teaspoon on each slice, or as desired.

Apple and Potato Soup with Brie and Glazed Pecans

feastonthecheap — Tue, 03 Jan 2012 12:00:16 +0000

Mary Anne here. The inspiration for this soup actually came to me in October when the hospital where I work ladled up a delicious blend of apples and fennel for “Food Day.” I wanted to recreate it precisely, but since fennel can be pricey in these parts, I opted to divine the soup with a blend of apples and creamy potatoes. This is one of those creations that actually gets better overnight as the apple/ginger flavor deepens while the other ingredients soften into a lovely base. It is incredibly thick, which is the way I prefer my potage, but you can certainly add a bit more stock to thin it and stretch the number of servings to 8.

To dress up the soup for company, I used some brie and sugar-glazed pecans leftover from Christmas, which proved to be the perfect complements. These additions are strictly optional, as the soup stands beautifully on its own and I’m certain if you have a chunk of cheddar or Jack cheese in your fridge, either would work just as well.

And if the cold, dark days of January bring a craving for all things comforting, try some of these other favorite soups and stews in our recipe index.

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Apple and Potato Soup with Brie and Glazed Pecans
Serves 6

Ingredients:
2 Tablespoons sweet butter – stock
2 tablespoons olive oil – stock
1 large Vidalia or sweet onion (about 1 lb.), chopped – $1.74
2 cloves garlic, minced – stock
2 Tablespoons fresh ginger, minced – $0.19
1 Teaspoon ground cinnamon – stock
½ Teaspoon ground cumin – stock
2 ½ lbs. white potatoes, peeled and cut into 1-inch chunks – $3.77
4 apples (2 lbs. I used 2 Granny Smith and 2 Gala), peeled, cored and cut into 1-inch chunks – $3.08
4 cups stock (I used vegetable, but chicken works well) – $2.50

For the garnish (optional):
¼ lb. Brie, rind removed and cut into small cubes – $1.95
1 cup pecans, broken – $1.99
2 Teaspoons butter – stock
2 Teaspoons packed brown sugar – stock
1 Teaspoon water
Grand Total Assuming a Well-Stocked Pantry: $12.14
Total Per Garnished Serving: $2.23

Directions:
1. In a large stockpot, melt the butter and heat the olive oil over medium flame. Add the chopped onion and sauté, stirring often until soft and translucent and just beginning to turn golden, 15 to 20 minutes.

2. Add the garlic, ginger, cumin, cinnamon, potatoes, and apples and sauté for 2 to 3 minutes, stirring almost constantly. (The ginger will become quite fragrant.)

3. Add the stock and bring to a boil. Note: The stock will just barely cover the apple/potato mixture. Cover and cook at a simmer for about 15 to 20 minutes until the potatoes and apple are tender and a fork easily pierces their flesh.

4. Meanwhile, if opting for the fancy garnish, prepare the glazed pecans. Melt the butter in a medium sauté pan. Add the brown sugar and water, stirring well to combine. Toss in the pecans and cook, stirring very frequently, until the nuts release their scent, about 5 minutes. Be careful not to burn them. Transfer to a small bowl and set aside.

5. When the apples and potatoes are soft, transfer the soup, in batches, to the bowl of a food processor armed with the steel blade. Puree until smooth. Return the soup to the pot and correct the seasonings with salt and pepper.

6. Ladle into serving bowls. Garnish with the Brie chunks and candied pecans.

Sun-Dried Tomato Caprese with Smoked Mozzarella

feastonthecheap — Tue, 27 Dec 2011 12:30:38 +0000

Mary Anne here. Old Man Winter officially arrived last week, yet here at Feast on the Cheap, Mariel and I share a craving for all things tomato. Our Summer Tomato Salad with Brie and Bermuda Onion, The Palm’s Monday Night Salad, or even a hearty Heirloom Tomato and Bread Salad would quell our yearning. Maybe it’s the absence of daylight and some strange mutual deficiency in vitamin C, but this is hardly the best time of year to find plump, juicy, rosy-red tomats. What I’m seeing at my greengrocer’s is a motley assortment of overpriced hothouse imposters that lack both flavor and texture.

Refusing to give into Mother Nature – and since I’m responsible for making a New Year’s Eve appetizer – I created this ersatz Tomato Caprese by swapping out fresh tomatoes with the sun-dried variety, and eschewing the pricey, yet scrawny fresh basil in favor of reliable dried herbs in my pantry. This rendition is a cross between a Fig and Olive Tapenade w/ Sun-dried Tomatoes and the aforementioned fresh tomato salads. No matter what you call it, or how you serve it, this is a close second to enjoying the harvest of summer’s solstice in the dead of winter.

And if you’re looking for some New Year’s treats, we’ve got a delicious menu incorporating some of the superstitions to ensure a year filled with good luck. Have a happy, healthy New Year!

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Sun-Dried Tomato Caprese with Smoked Mozzarella

Tip: You can prepare this up to 2 days before. Bring the tomato mixture back to room temperature before serving. Store the toasted baguette rounds in a sealed plastic container.

Serves 10

Ingredients:
4 ozs. sun-dried tomatoes, packed in oil – $2.49
2 cloves garlic, minced – stock
1 Teaspoon dried basil – stock
½ Teaspoon dried oregano – stock
1 Teaspoon Balsamic vinegar – stock
2 Teaspoons of the sun-dried tomato oil – included above
sea salt and pepper, to taste – stock
½ lb. smoked mozzarella, sliced – $3.84
1 thin French baguette, sliced into ½” thick rounds – $2.29
olive oil – stock
garlic powder – stock
Grand Total Assuming a Well-Stocked Pantry: $8.62
Total Per Serving: $0.86

Directions:
1. Preheat the oven to 400 degrees. Place the baguette slices on an un-greased cookie sheet. Brush the tops lightly with olive oil and sprinkle with a bit of garlic powder.

2. Bake the bread for 10 minutes until crisp and the edges are golden. Cool on a wire rack.

3. Meanwhile, coarsely chop the sun-dried tomatoes. Add the herbs, garlic, vinegar, oil form the sun-dried tomatoes, salt, and pepper. Combine well.

4. Assemble the “brushetta”: Place a slice of the cheese on each toasted round. Top with the Sun-dried Tomato Caprese. Serve at room temperature.

Crispy Kale Chips

feastonthecheap — Thu, 22 Dec 2011 12:00:40 +0000

Mary Anne here. This fall, I spent a glorious eight hours up north in horse country with my favorite girl, Mariel. I just love those quiet, mom-daughter days. On this particular adventure, we stopped for coffee on the way and, while sipping from our paper cups, we perused the goodies at a local farm stand. Amidst the pumpkins and squashes was a stack of Kale Crisps, neatly packaged in cellophane containers.

Intrigued by the idea of crunching on something akin to a potato chip – but a whole lot healthier – I grabbed a container for each of us. When I went to pay, I learned the price of this cheap treat was a whopping EIGHT dollars! I shook my head and placed the containers back atop their steep stack and walked away.

I scoured the internet to find out more about creating these vitamin-rich crisps and sussed out several handy facts. First and foremost was that the recipes are all very similar in that the basic combo is olive oil and coarse salt. The variations occur in oven temp and additional toppings – the list of extras is only limited by the chef’s imagination. I opted for some cayenne to add a little kick and then at the last minute, tossed in some finely grated lemon zest to complement the nutty flavor of the crisped kale. I munched on the chips for several days since they kept beautifully in an opened plastic bag – they never lost their crunch!

These are the perfect antidote to heavy holiday indulgences and even if you aren’t a fan of kale, the baking brings out the aforementioned nuttiness, transforming this inherently bitter veggie into a delicious, guilt-free snack. I swear if you put these out among your platters of creamy cheeses and greasy potato chips, the Kale Crisps will be the first thing to go! Bonus – these are a total snap to make and are super inexpensive, plus it’s a terrific use of leftover, uncooked kale destined for a braise or soup dish. So take that fancy farm stand! Oh – and a Merry Christmas to you all!

Note: There is a print link embedded within this post, please visit this post to print it.

Crispy Kale Chips
Serves 8

Ingredients:
1 lb. Kale -$0.99
2 Tablespoons olive oil – stock
Coarse salt, i.e. sea salt or Kosher – stock
The zest of 1 lemon, finely grated – $0.50
Cayenne pepper, to taste – stock
Grand Total Assuming a Well-Stocked Pantry: $1.49
Total Per Serving: $0.18

Directions:
1. Preheat the oven to 325 degrees. Line your largest baking sheet with parchment paper.

2. Wash the kale leaves thoroughly and pat dry with paper towels.

3. Remove the tough stems and using a sharp knife, cut out the thick center vein. Tear or cut the leaves into potato chip size pieces. Transfer to a large mixing bowl.

4. Toss the torn leaves with the olive oil, coarse salt, and cayenne, coating thoroughly.

5. Spread evenly on the lined baking sheet and roast for 10 to 15 minutes until crispy and the edges just beginning to turn golden.

6. Toss with the lemon zest and allow to cool on the baking sheet. Store in an unsealed plastic bag for up to 4 days.

Lacy Florentine Cookies with Almonds and Chocolate

feastonthecheap — Mon, 19 Dec 2011 12:00:21 +0000

Mariel here. With Santa arriving in less than a week, it seemed only logical to post a cookie for this month’s Secret Recipe Club. I took a stroll on over to My Danish Cooking, which chronicle’s Gitte’s endeavors to keep her Danish traditions alive while living with her husband and grown son in the US. She has some truly delightful creations on her site and it took me a long time to decide what to prepare. I landed on these Florentine Cookies since they reminded me of a favorite bakery treat of yesteryear: crispy lace cookies with a thin layer of chocolate nestled betwixt.

Swapping out only the all-purpose flour and light corn syrup, these lived up to all my expectations – and the splash of orange zest added the perfect touch. I’d make these again and again and I’d gander a guess that they’d be a welcome change-up from Santa’s usual diet of Chocolate Chip and Sugar Cookies. They feel fancy but are relatively easy to prepare, which is always a plus when I’m laying down the hammer in the kitchen, and since they’re packed with almonds, I suspect they have marginally more nutritional value than your average Yuletide treat. But let’s be honest – who cares about such things during the holidizzles? Not I nor my waistline. A very merry to you and yours!

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Lacy Florentine Cookies with Almonds and Chocolate
Makes about 12-15 sandwich cookies
Adapted from My Danish Kitchen

Ingredients:
1 3/4 cups slivered blanched almonds – $4.79
3 tbsp whole wheat flour – stock
Zest of 1 orange (about 2 tbsp) – $0.89
1/4 teaspoon salt – stock
3/4 cup sugar – stock
2 Tablespoons heavy cream – $1.50
2 Tablespoons honey – stock
5 Tablespoons unsalted butter – stock
1/2 teaspoon pure vanilla extract – stock
6 oz semisweet chocolate – $3.00
Grand total assuming well-stocked kitchen: $10.18
Cost per cookie: $0.67

Directions:

1. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the almonds, flour, zest and salt in a large bowl.

2. Put the sugar, cream, honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in vanilla.

3. Pour mixture into almond mixture and stir until just combined. Set aside until cool enough to handle, about 30 minutes.

4. In the meantime, position a rack in the center of oven and preheat to 350 degrees. Line baking sheets with parchment paper.

5. Scoop rounded teaspoons of batter and roll into balls. Place on prepared baking sheets, leaving 3 to 4 inches between each cookie since they spread – a lot.

6. Bake 1 pan at a time, until the cookies are thin and even golden brown color, rotating pan halfway through baking time, about 9 to 12 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. This is when the cookies really crisp up. Repeat with remaining batter.

7. Chop semisweet chocolate (or use morsels) and place in a medium heatproof bowl. Bring a saucepan filled with 1-inch water to a simmer and set bowl filled with chocolate over the saucepan, making sure bowl is not touching water. Stir chocolate occasionally until melted and smooth.

8. Drop a generous amount of melted chocolate (about a teaspoon) onto the flat side of a cookie and press together with a second cookie to form a sandwich. Return to rack and let chocolate set completely.