BrokeAss Gourmet

BrokeAss Gourmet

Ginger Butterscotch over Ice Cream in Won ton Cups

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $13.50
  • 0 Comments

This easy butterscotch sauce was inspired by Smitten Kitchen’s delicious version. Ginger perks it up and the cute won ton cups make a nice alternative to a cone. Feel free to get creative with the flavor of the ice cream.

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter $1 for a stick
  • 1/2 cup brown sugar Pantry
  • 1/2 cup heavy cream $1.50 for a pint
  • salt to taste Pantry
  • 1 small piece ginger, peeled and minced $1
  • 2 tsp vanilla extract $4 for 4 oz.
  • 1 pint good vanilla ice cream $4
  • 6 large egg roll wrappers $2 for a package
  • 1 tbsp vegetable oil for brushing Pantry

Recipe Serves 6

Directions

  1. Preheat oven to 375 degrees F. Using a pastry brush, lightly brush both sides of an egg roll wrapper with vegetable oil. Press into a large muffin tin, so that the wrapper forms a cup. Repeat with remaining wrappers. Bake for 10-12 minutes or until cups are golden brown and crispy.
  2. To make ginger butterscotch, melt butter in a small saucepan over medium heat. Stir in brown sugar, salt, ginger and vanilla and whisk for 3-4 minutes or until sauce is brown and fragrant. Remove from heat and cool slightly.
  3. To serve, put a small scoop of ice cream in each cup and drizzle with warm ginger butterscotch. Serve immediately.

Category: Meals

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Grilled Lamb Chops over Carrot-Gorgonzola Smash

  • Prep Time 0:45
  • Cook Time 0:25
  • Estimated Cost $20.00
  • 0 Comments

Ingredients

  • 6 fresh lamb chops, bone-in $13
  • 5 tbsp olive oil, divided Pantry
  • 3 cloves garlic, minced Pantry
  • 1 small bunch flat leaf parsley, chopped finely $1
  • salt and pepper to taste Pantry
  • 8 carrots, peeled and chopped $2
  • 1 oz. gorgonzola, crumbled $4

Recipe Serves 6

Directions

  1. Combine 3 tbsp olive oil, garlic, parsley, salt and pepper in a large bowl. Add lamb chops and toss to coat. Cover tightly with saran wrap and refrigerate for 30 minutes.
  2. While lamb marinates, make the smash. Boil carrots in hot, salted water for 20-25 minutes or until very soft. Drain and return to pot. Mash in remaining olive oil and gorgonzola. Season with salt and pepper to taste. Smash until very creamy with few chunks.
  3. When lamb has finished marinating, remove from refrigerator, uncover and bring to room temperature, about 10 minutes.
  4. Heat a grill pan or regular grill to high heat. Grill lamb chops for 4-5 minutes on each side, depending on desired doneness. To serve, spoon a bit of the carrot smash onto a plate and top each pile of smash with a lamb chop. Garnish with more parsley if desired.

Category: Meals

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Winter Lasagna with Fresh Beet Pasta and Sage Bechamel

  • Prep Time 1:30
  • Cook Time 0:50
  • Estimated Cost $17.00
  • 21 Comments

This gorgeous lasagna has layers of beautiful purple pasta, creamy, earthy sage bechamel, sweet roasted pumpkin, spinach and caramelized onions. It makes a rich and satisfying vegetarian entree or can, alternatively, be served in small pieces as a pasta course. It takes a long time to prepare but is well-worth it. In the absence of time or interest in making fresh beet pasta, use regular fresh or dried lasagna noodles.

Ingredients

  • 1 recipe beet pasta dough (dough only) $7
  • 1/8 cup flour Pantry
  • 1/2 cup (1 stick) unsalted butter $1
  • 5 fresh sage leaves, finely chopped $1
  • 1 cup roasted pumpkin puree $1.50 for a 15-oz. can
  • 1 lb spinach, cleaned and chopped $2
  • 1 red onion, sliced $0.50
  • 1 pint heavy cream $2
  • 1 1/2 cups shredded white cheddar cheese $3
  • 2 tbsp olive oil Pantry
  • salt and pepper to taste Pantry

Recipe Serves 6-8

Directions

  1. Preheat oven to 375 degrees F. Lightly-grease a 9x12" lasagna pan. Set aside.
  2. Using a floured rolling pin and knife or a pasta machine, roll dough into about 20 strips that are 12" long and 3 1/2" wide. Dust lightly with flour to keep them from sticking. Set aside.
  3. To make the sage bechamel, melt butter over medium heat in a saucepan. Stir in flour and whisk for 2-3 minutes until a sticky dough forms. Gradually add cream and whisk constantly until a thick white sauce forms, ensuring there are no lumps. Stir in sage and season with salt and pepper to taste. You may need to thin it out with a little water if sauce becomes too thick. When sauce is the consistency of Alfredo sauce, remove from heat, whisking periodically to avoid congealing.
  4. Heat olive oil in a large frying pan over medium heat. Add onions and stir to coat evenly in oil. Reduce heat to medium low and allow onions to caramelize, stirring very occasionally (this should take 10-15 minutes). When onions are soft, remove from heat and transfer to a plate. Return frying pan to the stove but do not clean it. Add spinach bit by bit until it has wilted. Drain excess liquid from pan and transfer cooked spinach to a plate.
  5. To prepare the lasagna, spoon about 1/4 cup bechamel in the bottom of the prepared pan. Cover with a layer of noodles. Spoon more bechamel over the noodles and scatter the caramelized onions and a sprinkle of salt and pepper over the bechamel. Sprinkle about 1/2 cup cheese over the onions and cover with a layer of noodles. Top noodles with more bechamel and the pumpkin, along with a light sprinkle of salt and pepper. Top noodles with more bechamel and the spinach, along with a light sprinkle of salt and pepper and 1/2 cup cheese. Cover with more noodles, a thin layer of bechamel and the remaining 1/2 cup cheese. Cover entire lasagna tightly with foil.
  6. Bake, covered for 40 minutes. Cook, uncovered for the remaining 10 minutes, or however long it takes to achieve a bubbly, lightly-browned top.
  7. Allow to cool for 10-12 minutes. Cut into squares and serve.

Category: Meals

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Lemon-Basil Ricotta Crostini over Mixed Greens with Roasted Red Peppers

  • Prep Time 0:25
  • Cook Time 0:10
  • Estimated Cost $10.00
  • 2 Comments

This easy starter salad is a sophisticated yet incredibly simple way to begin a dinner. Creamy ricotta and refreshing basil and lemon cleanse the palate and prepare diners for the next course.

Ingredients

  • 6 cups mixed greens $4
  • 1 small baguette, sliced into 1/4"-thick slices $1.50
  • 1 10-oz. jar roasted red peppers, drained and sliced into thin strips $1.50 
  • 1/2 cup ricotta cheese $3 for 10 oz.
  • 1 small bunch basil, finely chopped $1
  • zest and juice of 1/2 lemon $0.50
  • salt and pepper to taste Pantry
  • olive oil Pantry
  • balsamic vinegar Pantry

Recipe Serves 4-6

Directions

  1. Preheat oven to 400 degrees F. Drizzle about 2 tbsp olive oil over bread slices, making sure to coat both sides. Arrange on a baking sheet and bake 8-10 minutes on each side, or until light brown and crisp.
  2. While baguette slices toast, combine ricotta, basil, lemon juice and zest and salt and pepper to taste until well-incorporated. Set aside.
  3. Toss greens with 2 tbsp each of olive oil and balsamic vinegar.
  4. To serve, heap a small pile of dressed greens on a salad plate. Smear about 1 tbsp of ricotta mixture on 2-3 baguette slices and top each slice with 1 or 2 pieces of red pepper and a grind of pepper. Top greens with crostini and serve.

Category: Meals

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Broccoli-Parmesan Fritters over Red Pepper Sauce

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $13.50
  • 23 Comments

My roommate is always eating these frozen broccoli-cheddar nugget things. They look and smell good, but I’ve always suspected that I could make a tastier homemade version. I used fresh broccoli (I actually used purple broccoli, which looks and tastes just like regular broccoli except for the fact that its florets are purple-ish and therefore cool-looking) and swapped out the cheddar for Parmesan (though I suspect cheddar would also be delicious). The easy-as-pie red pepper sauce is a welcome addition of color and flavor.

Ingredients

  • 1 small head broccoli, chopped into very small chunks $1
  • 1/2 small red onion, diced $0.50
  • 2 cloves garlic, minced Pantry
  • 2 eggs, lightly beaten $1.50 for 6
  • 1/2 tsp red pepper flakes $1.50 for 1 oz.
  • 2/3 cup plus 3 tbsp milk $1.50 for 1 quart
  • 1/4 cup grated Parmesan, plus more for garnish $4 for 12 oz.
  • 1 cup fine cornmeal $2 for 16 oz.
  • salt and pepper to taste Pantry
  • 1 12-oz jar roasted red peppers, packed in water $1.50
  • 1 tbsp olive oil Pantry
  • vegetable oil for frying Pantry

Recipe Serves 3-4

Directions

  1. Combine broccoli, red onion, garlic, eggs, red pepper flakes, 2/3 cup milk, Parmesan, cornmeal, salt and pepper to taste in a mixing bowl with a wooden spoon. Stir until well-incorporated. The batter should resemble a thick, chunky pancake batter. Set aside and allow to rest for 10 minutes.
  2. Heat about 1/4" vegetable oil in a large frying pan over medium-high heat. Use a tablespoon to drop batter in 3-tbsp increments into the hot oil and cook for 2-3 minutes on each side, or until golden brown. Drain on paper towels.
  3. To make the sauce, combine the red peppers, olive oil and remaining milk in a saucepan. Cook over medium-high heat, just until warm. Puree in a food processor, blender, or using an immersion blender until smooth.
  4. To serve, spoon a little bit of the sauce on a plate and place a few fritters on top of the sauce. Garnish with more Parmesan or a little fresh parsley if desired.

Category: Meals

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