Back On A Shoestring Budget

This week The Saturday Early Show invited back old friend Erik Blauberg, executive chef at New York's legendary "21 Club" to be our Chef on a Shoestring.

Blauberg recently opened a new restaurant inside the "21 Club." It's called "The Upstairs at 21" and it features a modern menu in an intimate setting.

We gave Blauberg our challenge of creating a three-course meal for four for under $30. He created a mouth-watering menu that started with an appetizer of Risotto of Caramelized Acorn Squash with Portobello Mushroom; an entrée of Filet of Sole with Brussel Sprouts and Root Vegetables; and for dessert, Confit of Granny Smith Apples.

Terminology:

Brunoise (brew-NWAHZ): Traditionally defined as a mixture of vegetables that have been finely shredded or diced, then slowly cooked in butter, brunoise also indicates finely diced vegetables. Blauberg is using the second definition when he refers to a brunoise of squash in the risotto recipe. He means a very fine dice, which is a larger cut than a mince.

Sole: Blauberg is using sole in the main course. He likes it for its delicately flavored flesh and firm texture, which makes it easy to handle for pan roasting.

Fingerling potatoes: These are thumb-sized, long white potatoes Chef Blauberg says they're great for baking, boiling and frying.

Acorn Squash: Chef Blauberg is using acorn squash in the risotto. Acorn squash, like other winter squashes, has firmer flesh, and thicker skin and seeds compared to summer squash, so it requires longer cooking than summer squash. Other varieties of winter squash include butternut, buttercup, spaghetti and hubbard.

RECIPES

Risotto of Caramelized Acorn Squash with Portobello Mushrooms
Serves 4

Ingredients:
1 tablespoon vegetable oil
1/2 white onion minced
2 cups Arborio rice
splash white wine (optional)
1 1/4 cup chicken stock, approximately
4 tablespoons portobello mushrooms, burnoise
1 medium acorn squash cut into quarters (reserve one quarter for the burnoise, the other three for the puree)
8 tablespoons acorn squash, burnoise (finely diced)
4 tablespoons squash puree (see method below)
lemon juice to taste
salt to taste
fresh ground pepper to taste
Parmesan cheese, grated, to taste
2 tablespoons crème fraiche or sour cream (optional)
olive oil

For the Squash Puree:

1. Pre-heat oven to 375 degrees F.
2. Season three quarters of the acorn squash with salt and pepper; brush the flesh with olive oil.
3. Place on baking sheet flesh side down. Bake at 375 degrees F until tender. Remove from oven, remove the skin and finely mash or puree the flesh. Reserve.

For the Risotto:

1. Place the oil into a shallow pan over a low heat and cook until translucent, about 2 minutes.
2. Add the rice, and cook for 4 minutes, stirring constantly. The rice will become translucent.
3. While stirring, add a splash of white wine (optional) and let simmer for 2 minutes. Then add 1/2 cup chicken stock, stirring until the stock is absorbed by the rice. Continue to add stock a little at a time while stirring, until the rice is cooked "al dente" (with a little bite to it). Be careful not to allow the rice to cook until it is soft - it will be overdone.
4. Stir in the mushroom and brunoise (fine dice) of squash, the remaining chicken stock, and the squash puree.
5. Season to taste with lemon juice, salt and pepper, and stir in sour cream or crème fraiche, if desired.
6. Serve with grated Parmesan cheese.

Pan Roasted Filet of Sole With Brussel Sprouts and Root Vegetables
Serves 4

Ingredients:
1 pound filet of sole, cut into four strips, approx.1/2-inch wide and 2-inches long
salt and freshly ground pepper to taste
1 tablespoon flour
2 tablespoons vegetable or olive oil
1/2 cup brussel sprouts or romaine lettuce leaves
2 fingerling potatoes or 1 small potato, thinly sliced, blanched
1 small carrot, sliced thin and cut into diamonds
3 tablespoons portobello mushroom, medium diced
lime juice to taste
1/4 cup chicken stock
1 tablespoon butter
1 tablespoon parsley, chopped

1. Season filets with salt and pepper then lightly dust with a little flour.
2. In a sauté pan over a medium heat, add the oil. When the oil is hot, carefully place the fish into the pan.
3. Let the fish brown on one side, pour off the oil, turn the fish over in the pan. Add the Brussel sprouts, potato, carrot, mushroom and toss lightly.
4. Add the lime juice, chicken stock and the butter; season to taste with salt and pepper. Add the chopped parsley.
5. Serve immediately, into four bowls or plates.

Confit of Granny Smith Apples

Ingredients:
2 tablespoons butter
1/2 cup sugar
2 Granny Smith apples, peeled, cut into eighths
a squeeze of lemon juice
1 tablespoon ground cinnamon
1 tablespoon vanilla extract or split vanilla bean
1 recipe of pie dough, homemade or store-bought, cut into four circles to cover the tart pans
ice cream of your choice
4 individual tart pans, approximately 3 inches wide in diameter

1. Place the butter into a pan over a low heat.
2. When the butter melts, add the sugar.
3. Stir and cook until the sugar melts and starts to lightly brown.
4. Toss in the apples; add the lemon juice and cinnamon and vanilla. Stir and cook for 2 minutes.
5. Place in 4 individual tart pans, the apples down first then cover each with pie dough.
6. Place into a preheated oven, 350 degrees F and cook until golden brown and apples are tender, approximately 17 minutes.
7. Remove from the oven and let sit for 20 minutes. Turn over and remove from tart pans. Place on 4 plates and serve with ice cream.