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Feast on the Cheap

Entertaining Recipes for the Budget Gourmet

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Sliced Steak with Turnip Puree and Toasted Quinoa

January 16, 2015 by Mary Anne Rittenhouse 1 Comment

Sliced Steak with Pureed Turnips and Toasted Quinoa Serves 4 Note: When buying turnips, select the smaller ones. They are not only sweeter but also a whole lot easier to peel and dice before boiling. And the quinoa (a protein-packed grain, BTW) is actually crunchy as this recipe requires only a small amount of water[…]

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Red-Wine-Braised Brisket with Dried Fruit

December 17, 2014 by Mariel Goodson Leave a Comment

Red-Wine-Braised Brisket with Dried Fruit Serves 10 Ingredients: 2 cups robust red wine (I use Cabernet) – stock 5-6 lb. beef brisket (aka bottom round roast or pot roast) – $40.00 Paprika, kosher salt & pepper – stock 3 large onions (about 2 cups), chopped coarsely – $1.49 2 bay leaves – stock 3 sprigs[…]

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Summer Panzanella Salad with Sweet Peaches, Watermelon and Fresh Mozzarella

June 25, 2014 by Mariel Goodson 1 Comment

Summer Panzanella Salad Serves 4 Note: Unlike many of our recipes that get better with time, this one is best served and eaten immediately after preparing. Ingredients: 1 large beefsteak tomato, cut into 1-inch cubes – $2.39 3 cups cubed French bread or boule (1-inch cubes) – $2.49 Pinch of salt – stock 2 Tablespoons[…]

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Peach and Mozzarella Paninis with a Fig-Shallot Tapenade

September 23, 2013 by Mariel Goodson 9 Comments

Peach and Mozzarella Paninis with a Fig-Shallot Tapenade Makes 4 sandwiches (with leftover tapenade) Ingredients for the Tapenade: 1 Tablespoon unsalted butter – stock 3 shallots, minced finely or pulsed in a food processor – $2.49 1 teaspoon sugar – stock Salt & pepper – stock 6-7 fresh figs, finely diced or pulsed in a[…]

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Crab Cake Bake: An Ode to Lizzie Dean

July 25, 2013 by Mary Anne Rittenhouse 12 Comments

Crab Cake Bake Serves 8 Ingredients: 4 eggs, beaten – stock 2 Tablespoons Dijon mustard – stock 1 teaspoon Worcestershire sauce – stock ½ cup chopped scallions, both white and green parts – $0.79 4 Tablespoons finely chopped parsley – $0.99 3 teaspoons Old Bay Seasoning – stock 1 small Jalapeno pepper, minced – $0.24[…]

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Skirt Steak Fajitas with All the Fixins

March 26, 2013 by Mary Anne Rittenhouse 9 Comments

  Mary Anne here. Life has tossed me a few curve balls lately, putting my cooking and baking on the not-so-metaphorical back burner. I whipped up this recipe three weeks ago, before those wild pitches crossed my plate, and I am afraid I won’t be creating, cooking, or posting for the next month or so.[…]

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The Classic Lobster Roll

June 30, 2011 by Mary Anne Rittenhouse 15 Comments

Mary Anne here. It has always astonished me that the scavengers of the sea command such ridiculous market prices. A century or so ago, these hard-shelled crawlers were actually considered peasant food, but you’d never know it if you’ve bought Lobster Rolls on the eastern tip of Long Island. Last year, fresh shelled lobster meat[…]

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Corned Beef and Cabbage with a Boozy Peach Glaze (a.k.a New England Boiled Dinner)

March 15, 2011 by Mary Anne Rittenhouse 19 Comments

Mary Anne here. In general, I prefer to prepare most meals from scratch and that includes brining a fresh piece of brisket for homemade Corned Beef. But alas, my day job is interfering with my true love, our little blog, and I simply didn’t have the four days required for brining the beef. Thankfully, my[…]

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Osso Bucco: Braised Veal Shanks

March 3, 2011 by Mary Anne Rittenhouse 14 Comments

Osso Bucco: Braised Veal Shanks Serves 6 Tips: As noted above, this can be prepared one or two days before, up to the point of basting and glazing the final product. Simply remove from the fridge and allow the braised veal to return to room temperature before reheating. Preheat the oven to 350 degrees. Baste[…]

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Ahi Tuna Poke

April 25, 2010 by Mary Anne Rittenhouse 6 Comments

Mary Anne here. At our most recent family chow-down, my niece, Heidi, whipped up this smashing appetizer in about 10 minutes. Initially I didn’t deem sushi-quality Ahi Tuna Feast-worthy (given its high price tag), but when I saw how far it went in my family of gastronomes, I quickly changed my tune and sweet-talked my[…]

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Gourmet to Go: A Tribute in Recipes

October 6, 2009 by Mary Anne Rittenhouse 11 Comments

The news of Gourmet Magazine‘s untimely demise has left me feeling unexpectedly downtrodden – bereft almost – as though I have lost a beloved friend. The reality is that I, along with all of Gourmet‘s readers, will now trudge on without an invaluable resource in the great wide world of culinary education, edification and enjoyment.[…]

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Japanese Miso Cod

April 20, 2009 by Mary Anne Rittenhouse 1 Comment

Mary Anne here. My daughter loves Japanese food, particularly Miso Cod. She asked me recently if I could create this special dish on the cheap, since it’s pretty pricey when served in a restaurant. Given the $25 price tag, it doesn’t quite fit the budget these days. My research revealed that there are few variations[…]

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Herb and Garlic Chicken with Roasted Figs

April 15, 2009 by Mary Anne Rittenhouse 3 Comments

Mary Anne here. This cold weather – at least in the Northeast – just won’t seem to quit. So while I’d much prefer sharing my favorite spring recipes, instead, I thought I’d share one last farewell to winter. Realistically, this dish works well during any season, but there’s just something about the sweet and savory[…]

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Crab Cakes with Jalapeno Aioli

March 10, 2009 by Mary Anne Rittenhouse 6 Comments

 Mary Anne here. Fluffy and light, I like to pack my crab cakes full of crab, not cake. My kids are definitely biased, but they all agree that this is one of their favorite recipes. This recipe pairs beautifully with Mango Salsa or Mariel’s Sweet Pepper Pineapple Relish. Crab Cakes with Jalapeno Aioli Serves 8[…]

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Honey and Herb Marinated Filet Mignon

March 3, 2009 by Mary Anne Rittenhouse 2 Comments

Mary Anne here. This recipe became a staple of my catering business primarily because it tastes all the more fabulous when it’s prepped the day before.  The marinade takes less than ten minutes to prepare, it holds for up to 48 hours ahead of time, and is, without question, the most delicious rendition of filet[…]

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Lizzie Dean’s Ultimate Cheesecake with Raspberry Puree

March 3, 2009 by Mary Anne Rittenhouse 3 Comments

Mary Anne here. Over the years, my mother has become famous in her small town for her amazing baking skills. Oftentimes when I phone her on Sunday morning, she’s busy in the kitchen whipping up a batch of mint brownies, fruit pies, or one of her famous cheesecakes. Around the holidays, former colleagues and new[…]

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