Pub Grub From Most Popular Eatery, on a Budget
For the last 16 years, a table at the Gramercy Tavern has been one of the most sought-after reservations in New York.
And Michael Anthony is the man behind it all.
Gramercy Tavern's executive chef has elevated American tavern fare to an art form, making the hotspot Zagat Survey's most popular restaurant for 2010.
It's a renewal of the classic American tavern, offering refined, contemporary American cuisine and what's been described as warm hospitality and unparalleled service.
Since taking over the kitchen as executive chef in 2006, Anthony and Gramercy Tavern have been proud to receive numerous awards and accolades, including the Zagat recognition, a three-star review from the New York Times, one Michelin star, and the James Beard Award for Outstanding Restaurant 2008.
But was he up to "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge?
He attempted to make a three-course dinner for four on our shoestring budget of only $40.
The main course? The one viewers voted for: not Vegetable Risotto. Not Butternut Squash Curry. But Striped Bass.
His refined fall menu started with a Fall Root Vegetable Soup, followed by Striped Bass with Carrot-Cilantro Salsa and, for dessert, fresh Apple Crisp.
And as our "Shoestring chef," Michael was automatically entered in our "How Low Can You Go?" competition, in which the Shoestringer with the lowest ingredients total will be invited back to make our year-end holiday feast!
FOOD FACTS
(Source: Food Lover's Companion)
Parsnip: The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor. Fresh parsnips are available year-round with the peak periods during fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips. They can be refrigerated in a plastic bag for up to 2 weeks. Parsnips are suitable for almost any method of cooking including baking, boiling, sautéing and steaming. They're often boiled, and then mashed like potatoes. Parsnips contain small amounts of iron and vitamin C.
Striped Bass: From the Atlantic coast, this true bass is also called striper, greenhead, and in the Chesapeake Bay region, rockfish. It can range in size from 2 to 70 pounds, though market weight is usually between 2 and 15 pounds. It has a moderately fat, firm-textured flesh with a mild, sweet flavor. Striped bass can be prepared in a variety of ways including broiling, grilling, poaching and steaming.
Freekah: Also known as "green wheat," freekah consists of very young whole wheatberries that have been picked before the main harvest. Diners in the Middle East have been enjoying this nutty grain for thousands of years. Like barley, couscous, and quinoa, freekah can be used to compliment stir-frys, round out salads, and create stand-alone pilafs. Its hearty nature makes it a nice alternative to bread or rice.
RECIPES
Root Vegetable Soup with Chestnuts & Brussels Sprouts
INGREDIENTS:
7 large parsnip, peeled and cut into small pieces
1 onion, small dice
1 leek, small dice
1 branch celery, small dice
2 cloves garlic, minced
1 quart milk
Water to cover
Salt and pepper to taste
1 teaspoon olive oil
Juice of 1 lemon
METHOD:
Sweat onions, leeks, celery and garlic in olive oil until soft. Add parsnip and sweat for 4 minutes. Season with salt and pepper.
Add milk and water and simmer for 45 to 50 minutes. Puree in blender with milk, olive oil and lemon juice. Strain.
INGREDIENTS: Chestnut Puree
5 shallots, sliced
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, roasted, peeled and rough chopped
1/2 ounce, calvados
Salt and pepper to taste
1 pint water
METHOD:
Sautee shallots, garlic, thyme and chestnuts until shallots are translucent, about 7 minutes. Deglaze the pan with calvados. Season with salt and pepper and add water and simmer until tender. Puree, adding water to adjust consistency.
To Plate:
4 Brussels sprouts, halved and blanched
2 roasted chestnuts
Stir 2 ounces of chestnut puree into 5 ounce bowl of root vegetable soup. Garnish each bowl with Brussels sprout halves and roasted chestnuts.
For Michael's Striped Bass and Apple Crip recipes, go to Page 2.
Striped Bass with Carrot-Cilantro Salsa
Serves 8
INGREDIENTS:
8, five ounce portions, filleted and skinned
1 tablespoon olive oil
1 teaspoon butter
Juice from 1/2 lemon
1 clove garlic
1 sprig thyme
Salt and pepper to taste
METHOD:
Preheat pan and add the olive oil. Season fish on both sides and place fillets into pan once oil is hot. Sauté for 3 minutes. Add butter, garlic and thyme and reduce heat to medium. Carefully flip the fish and baste. Cook approximately 3 more minutes. Finish by adding lemon juice to pan, baste and serve.
INGREDIENTS: Toasted Green Wheat
1 tablespoon olive oil
2 shallots, minced
1 cup freekah (green wheat)
1 clove garlic, minced
2 cups vegetable stock, or water
Salt to taste
METHOD:
Rinse freekah in cold water. Heat saucepan to medium heat and add minced shallot and garlic, cook for 2 minutes. Add freekah and stir for 1 minute. Add vegetable stock and season with salt. Simmer for 30 minutes with lid.
INGREDIENTS: Carrot-Cilantro Salsa
1/2 cup carrot, peeled diced and blanched
1 cup water
1 cup sungold tomatoes
1/2 red onion, minced
1/2 clove garlic, minced
1 cup cilantro, picked and washed
3 tablespoons olive oil
1/3 teaspoon red pepper flakes
1 teaspoon lemon juice
2 tablespoons orange juice
Salt and pepper to taste
METHOD:
Cook carrots in water until tender, approximately 15 minutes. Add carrots, water and all remaining ingredients to blender and pulse until smooth.
To plate:
2 cups kale, blanched & chopped
Plate freekah and kale in a abed, centered on the plate.
Place cooked fish on freekah and pour salsa over to finish.
Apple Crisp
INGREDIENTS: For the filling
8 apples (use a variety for sweet, tart, firm, soft contrasts), peeled and cut into 1-inch pieces
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 tablespoons flour
3/4 cup sugar
For the topping:
1/2 cup walnuts
1/2 cup flour
1/2 cup oatmeal
1/2 cup dark brown sugar
1 teaspoon cinnamon
3/4 teaspoon baking powder
4 ounces butter, cut into small pieces
METHOD:
Cut butter into dry ingredients and mix until crumbly. Set aside.
Toss apples with sugar, flour, salt and spices. Place the apple filling into baking dish. Cover with crisp topping. Place into a preheated 350°F oven for 45 to 60 minutes until golden brown and bubbly.
So, how did Michael do in our "How Low Can You Go?" competition?
Vegetable Soup
parsnip $2.54
onion $.40
leek $2.99
celery $1.29
garlic $.39
lemon $.50
shallot $.18
thyme $1.49
chestnuts $2.75
calvados $1.50
Brussels sprouts $1.19
total $15.22
Striped Bass
striped bass $7.99
green wheat $3.49
carrot $.36
tomatoes $.99
red onion $.89
cilantro $1.99
orange juice $.69
kale $1.49
total $17.89
Apple Crisp
apples $2.49
nutmeg $.99
walnuts $.99
oatmeal $.75
dark brown sugar $1.29
total $6.51
Grand total: $39.62
Our Leaders Board:
1. Bill Telepan $37.01
Telepan
2. Marc Murphy $37.11
Ditch Plains
3. Amanda Freitag $37.17
The Harrison