Professional Documents
Culture Documents
Melissa dArabian
with Raquel Pelzel
Photographs by Ben Fink
Clarkson Potter/Publishers
New York
contents
6
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introduction // 8
making ten dollar dinners work for you // 15
how to use ten dollar dinners // 16
strategies for saving // 18
the ten dollar dinner pantry // 25
1
acknowledgments // 352
recipe cost index // 355
index // 359
14
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making
This book is about serving delicious food to your family and friends
(and yourself) and how to do that while saving money. Some of that
happens when youre out grocery shopping: looking for managers
specials, markdowns, and advertised weekly deals (boneless chicken
breasts when theyre on sale can be more than half their usual price).
However, grocery-store cash-register success stories are only part of
the big picture. The other part happens at home. A combination of
smart recipes, ingredient-management strategies, and cost-saving tips
adds up to less waste and more economy in the kitchen (for example,
use cabbage to bulk up fennel, water adds volume to chicken broth,
and stretch shrimp with inexpensive and filling beans or pasta).
Cooking on a budget should feel greatI feel empowered knowing that I spend my familys resources wisely and still cook fantastic
meals. What I hope you will take away after reading this book is that
you can serve exciting, fresh, and tasty food without sacrifice.
Recipe costs are calculated according to how much of each ingredient is used, not by the price of the entire package of the ingredient.
The cost of a cup of sugar, for instance, counts toward the total cost of
introduction
// 15
the recipe youre making, even if you bought the sugar two months ago and it
is sitting on your shelf. Pantry ingredients such as sugar and flour are usually
good budget bets, not because they dont count but because they are usually
inexpensive commodity items bought in large quantities that last a long time.
Often-used long-lasting items also save money (as long as you use the item
before it can spoil!) because larger packaged ingredients are often cheaper per
ounce or per cup.
Some of you may already have a complete pantry outfitted with the staples.
However, for those of you setting up a kitchen for the first time, its smart to
stock your pantry over the course of several weeks so youre not facing a hefty
grocery bill the first time you go to the store. Focus on the least expensive
recipes in this book to build your arsenal of ingredients, and stock up according to what is on sale (make a copy of my list of pantry staples on pages 2627
to bring with you to the store). Before you know it, you will have a kitchen full
of basic essentials ready to support your ten dollar dinner efforts.
Being conscious of your buying choices is a game as much as it is a lifestyle.
Once you see how much money you can save by making informed buying decisions, youll be scoping out deals and bargains like a pro and saving a ton while
youre at it.
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Caramelized Onio
I love creating meals inspired by Parisian bistros, and this is a play off one of m
bavette aux eschallotes. I substitute a moderately priced yet flavorful skirt s
deeply caramelized
onions
French-Cut Steak
with instead of the pricey shallots. Its one of my favorite
breaking theCaramelized
bank. Onions
I love creating meals inspired by Parisian bistros, and this is a play off one of my favorite steak dishes,
bavette aux eschallotes. I substitute a moderately priced yet flavorful skirt steak and go for buttery and
deeply caramelized onions instead of the pricey shallots. Its one of my favorite ways to eat steak without
breaking the bank.
serves
preparation time:
10 minutes (plus 15 minutes to
marinate)
cooking time:
35 minutes
serves
Meanwhile, melt 1 tablespoon of the butter with 1 tablespoon of the oil in a large skillet over low heat. Once the
butter is melted, add the onions and cook, stirring occasionally, until soft, caramelized, and golden brown, about 20 minutes. Transfer the onions to a bowl and set aside.
Wipe the pan with a paper towel and melt 1 more tablespoon of the butter with the remaining 1 tablespoon oil
over high heat. Add the steaks and sear until nicely browned,
about 3 minutes on each side for medium-rare doneness.
Transfer the steaks to a cutting board and loosely tent with
aluminum foil.
Pour the wine and vinegar into the pan and simmer until
reduced by half, about 2 minutes. Return the onions to
the pan with the broth and simmer until reduced by half, about
4 minutes. Add the remaining teaspoon salt and pinch of
pepper, turn off the heat, and whisk in the remaining 2 tablespoons butter. Slice the steak into thin pieces, divide among
4 plates, and serve with the onions and sauce.
preparation time:
10 minutes (plus 15 minutes to
marinate)
2 tablespoons vegetable oil
// 199
If you choose a high-range main dish, then to balance the cost, you need
teaspoon
onion powder
tochoose
two complementary
low-range menu items.
teaspoon
plus
a
pinch
of
choose three low-range options.
about 3 minutes on each side
ground black pepper
If youre hosting a dinner party and want to pull out all
the stops,the
pick steaks
all
Transfer
to a cutting
1 pound
skirt steak,
midand high-range
recipeshalved
(knowing that youll only extend your ten
aluminum foil.
crosswise
dollar
budget by a few bucks).
Ifyou
choose a low-range
main dish, then you have more flexibility in
teaspoon
garlic powder
tablespoons
unsalted
butter
The4 dots
that accompany
each recipe
help keep the guesswork out of the
Pour the wine and vinegar i
Ten Dollar
Dinners
equation.
Splurge
on
one
course,
save
on
another,
and feel
2 tablespoons vegetable oil
reduced
by half, about 2 m
confident about creating a menu that satisfies your craving and your budget.
2 sweet onions, such as Maui or
Vidalia, halved and thinly sliced
Roasted Broccoli
with Parmesan Cheese
Roasting broccoli really brings out its sweetness. Add some grated Parmesan cheese and it becomes a
crave-worthy side dish. People often throw away the stems of broccoli, but instead give them a two-second
trim with the vegetable peeler and they become wonderfully tender and delicious. I keep them attached to
the florets and trim the broccoli into long and lanky trees. The broccoli looks more elegant that way, plus
my kids think its fun to eat trees for dinner! Preheating the pan gives the broccoli a boost to help it
caramelize right from the start and prevents the crowns from drying out.
serves
preparation time:
10 minutes
cooking time:
15 minutes
1 head broccoli
2 tablespoons olive oil
teaspoon kosher salt
teaspoon ground black pepper
2 tablespoons grated Parmesan
cheese
1
2
218
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VEGETABLES
// 219
158
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Mustard Chicken
Using Dijon mustard is very common in classic French cooking. Its a flavorful way to build an elegant and
interesting sauce for very little expense. Bold Dijon mustard gives the sauce for braised chicken depth and
character and a surprising creaminess. If you dont already have Dijon mustard in your pantry, its a worthy
addition to your shopping list.
serves
preparation time:
15 minutes
cooking time:
1 hour, 15 minutes
CHICKEN
// 159
Chicken Meatballs
These meatballs are a great use for chicken breasts that you might not have considered before. Just grind
up the meat (its so easy) in the food processor with some big-flavor ingredients such as bacon for a smokysalty richness and chili powder and cayenne pepper for a bit of kick, and you have the foundation for amazing
meatballs. Youll be surprised how easy it is, plus, you can introduce new flavors to your family in a familiar
package. Turn the chicken mixture into patties for nutritious and delicious burgers with a fun twist.
away from the bone easily, about 45 minutes, removing the lid
halfway through cooking.
preparation time:
Remove the pot from the oven, use tongs to transfer the
chicken to a plate, and set aside. Add the mustard and
sour cream (if using) to the sauce and stir to combine. Then
return the chicken to the pot and cook for about 5 minutes to
bring the flavors together before serving.
serves
cooking time:
20 minutes
1
2
Add half the chilled chicken and all of the bacon to the
food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food
processor along with the egg, onion, garlic, and Parmesan
and process until very well combined (the mixture will be
almost creamy). Add the remaining chilled chicken cubes to
the food processor and pulse just to combine. The mixture
will be semismooth with small chunks of chicken. Using a
1-inch small scoop, divide the mixture into about 30 small
meatballs. Place the meatballs on a parchment paperlined
rimmed baking sheet and freeze for 15 minutes. Remove the
pan from the freezer and roll the meatballs through the
reserved bread crumbs to lightly and evenly coat the surface.
Return the meatballs to the parchment-lined baking sheet.
recipe continues
160
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chicken
// 161
cooking time:
1 hour
// 291