BrokeAss Gourmet

BrokeAss Gourmet

Cheddar-Thyme Potato Knishes

  • Prep Time 0:45
  • Cook Time 0:18
  • Estimated Cost $8.00
  • 73 Comments

If ever there were a group that had BrokeAss cooking down pat, it was the bubbes of Eastern European shtetls. With little money, but a plentitude of creativity (not to mention potatoes), these resourceful cooks whipped up amazing comfort food that is still enjoyed today.

I was first introduced to knishes at Zaftig’s, where my friend Ryan and I would nurse hangovers on weekend mornings during college. These puffy, flaky knishes have all the healing power of chicken noodle soup—they make you feel warm and loved.

Ingredients

  • 3 eggs, lightly beaten, divided $1.50 for 6
  • 1 tsp salt, divided Pantry
  • 1 tsp baking powder Pantry
  • 2 tbsp vegetable oil Pantry
  • 1 1/2 cups all-purpose flour, plus more for rolling and dusting Pantry
  • 2 large russet potatoes, scrubbed and diced with peel intact $1
  • 2 tbsp unsalted butter $1 for a stick
  • 1 small onion, diced $0.50
  • 1/2 tsp fresh thyme (about 2 twigs) $1
  • 1/3 cup shredded sharp cheddar cheese $3 for 12 oz.
  • freshly ground black pepper Pantry

Directions

  1. Preheat oven to 375 degrees F. Lightly dust a baking sheet with flour and set aside.
  2. Combine 2 beaten eggs, 1/2 tsp salt, baking powder, vegetable oil and flour in a mixing bowl. Stir together until a soft dough forms. Turn out onto a floured surface and knead 8-10 times, until dough becomes slightly elastic. Cover dough and allow to rest for 15-20 minutes.
  3. While dough rests, bring a pot of salted water to a boil. Add diced potatoes and cook until very soft, 12-15 minutes. While potatoes cook, heat butter in a medium frying pan over medium-high heat. Add onions and thyme and cook for 5-6 minutes until onions are lightly browned and very fragrant. Remove from heat and scrape into a mixing bowl. Once potatoes have cooked, drain them and add them to the bowl with the onions and thyme. Add cheese and mash with a fork or potato masher until potatoes have very few lumps. Add remaining 1/2 tsp salt and fresh ground pepper to taste and set aside.
  4. Once dough has finished resting turn it out onto a floured surface. Knead a few times and form dough into a cylinder, about 8" long. Cut dough into 8 equal pieces. Use a rolling pin to roll each piece into a 4-5" circle. Scoop 3-4 tbsp of the potato mixture into the center of each circle and pinch the ends together, so it looks like a little bundle.
  5. Beat remaining egg together with 1 tbsp water. Use a pastry brush to lightly brush the tops of the knishes with the egg wash.
  6. Bake for 15-18 minutes, or until knishes are golden brown.
  7. Serve hot, with sour cream if desired.

Category: Meals

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Breakfast Empanadas with Bacon and Sweet Potato

  • Prep Time 0:30
  • Cook Time 0:15
  • Estimated Cost $10.00
  • 8 Comments

These crisp little pockets of deliciousness are the perfect brunch item (though I like them for lunch and dinner as well). Filled with savory bacon, soft scrambled eggs and sweet potatoes, they’re an easy crowd-pleaser. In a pinch, make them with store-bought pie dough.

Note: this is a great recipe with which to switch up the ingredients. These can easily be made vegetarian. They would also be equally delicious with chorizo and red potatoes in place of the bacon and sweet potatoes.

Ingredients

2 cups flour plus more for dusting and rolling Pantry
1 tsp salt Pantry
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch pieces $1 for a stick
4 eggs, beaten, plus 2 eggs, lightly beaten, divided (for dough and egg wash) $1.50 for 6 eggs
1/4 cup ice water
1 tablespoon distilled white vinegar $1.50 for 12 oz.
3 slices thick-cut bacon $1
2 cups spinach leaves $1
1 small onion, diced $0.50
1 small sweet potato, scrubbed and diced $0.50
1/4 cup shredded sharp cheddar cheese $3 for 12 oz.
salt and pepper to taste Pantry

Directions

  1. Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.
  2. Combine flour, salt, butter, vinegar and 1 lightly-beaten egg in a food processor or in a bowl, using 2 forks to mash, until the mixture resembles small peas. Slowly stream in ice water (you may not need it all), just until dough comes together. Turn dough out onto a floured surface.
  3. Use a floured rolling pin to roll dough out into a large circle, about 1/4" thick. Use small bowls or large cups to cut 5 or 6" circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles.
  4. Heat a large ungreased frying pan over high heat. Cook bacon for 1-2 minutes on each side, or until quite crisp. Drain on paper towels.
  5. Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes.
  6. Once mixture has cooled, scoop 3-4 tbsp mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges.
  7. Combine the remaining lightly-beaten egg with 2 tbsp water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.

Category: Meals

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Caesar Salad with Homemade Dressing and Warm Croutons

  • Prep Time 0:25
  • Cook Time 0:10
  • Estimated Cost $13.00
  • 21 Comments

A few weeks ago, I shared a spectacular Caesar salad with my friend Rachel at Pesto Cafe in Sebastopol, CA. The server/owner promised us that we wouldn’t be able to stop licking the bowl because the dressing was so good—and she was right. As we raved about its deliciousness, she shared the secret ingredient with us—ginger. It seemed strange, but we couldn’t argue with the addictiveness of the salad dressing, so I decided to give it a try. I still recommend heading up to Sebastopol the next time you get a chance and stopping by the Pesto Cafe for their version, but until that is a possibility, try my knock-off.

Ingredients

  • 1 clove garlic, smashed Pantry
  • 3 anchovy fillets plus more for garnish $2 for a 2 oz. tin
  • 1egg yolk $1.50 for 6 eggs
  • 1 tsp minced ginger $1
  • juice and zest of 1 lemon $0.50
  • 1/4 cup plus 1 tbsp olive oil Pantry
  • 1/8 cup shaved Parmesan, plus extra for garnish $4 for 10 oz.
  • salt and pepper to taste Pantry
  • 2 heads romaine lettuce, torn or cut into large fork-size pieces $2
  • 2 thick slices good bread, such as sourdough or French bread, preferably a little stale, cut into 1" cubes $2 for a loaf

Recipe Serves 2-4

Directions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine bread cubes and 1 tbsp olive oil. Salt lightly. Spread cubes on an ungreased baking sheet and bake for 12-15 minutes, or until crisp.
  3. While croutons bake, combine garlic, anchovy fillets, egg yolk, ginger and lemon juice and zest in a blender or food processor. Pulse until smooth.
  4. With machine running, slowly stream in 1/4 cup olive oil until dressing is very creamy and thick. Add Parmesan and pulse until dressing is slightly chunky but well-combined, about 45 seconds. Season with salt and pepper to taste.
  5. To assemble salad, toss together lettuce, croutons and dressing. Divide onto 2-4 plates. Garnish with Parmesan, black pepper and additional anchovy fillets if desired.

Category: Meals

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Rosemary Turkey Burgers over Spinach Salad

  • Prep Time 0:25
  • Cook Time 0:06
  • Estimated Cost $13.50
  • 3 Comments

There is a war going on in my kitchen right now. A dirty, bitter, gruesome war between my desire to use up the mass of Thanksgiving leftovers sitting in my refrigerator and my grave knowledge that if I don’t make an effort to undo some of the gluttony that took place over the past weekend, I will be looking a whole lot like Santa Claus, at least in terms of size and shape, by Christmas.

This lean yet flavorful burger offers a possible solution. Since the burger is made with cooked turkey breast, not raw ground meat as in traditional turkey burgers, the consistency is more similar to a hearty crab cake, but the breadcrumbs yield a crisp outer crust with a flavorful, garlicky interior.

There. Instant virtue. If, however, you choose to follow it up with a huge slice of pumpkin pie, I suppose I can’t stop you.

Ingredients

  • 4 oz. cooked turkey breast $3
  • 1 sprig fresh rosemary leaves, removed from stem $1
  • 1 clove garlic, chopped Pantry
  • 1 egg $1.50 for 6
  • olive oil Pantry
  • 1/8 cup bread crumbs $1.50 for 12 oz.
  • salt and pepper to taste Pantry
  • 6 cups fresh spinach $2
  • 1 1/2 tbsp balsamic vinegar Pantry
  • 4 tbsp cranberry relish $3 for 14 oz.

Recipe Serves 2

Directions

  1. Combine turkey breast, rosemary, garlic and bread crumbs in food processor until a chunky consistency forms. Add 1 tbsp olive oil and egg until mixture begins to come together, resembling dough. Season with salt and pepper to taste.
  2. Form into 2 4" patties. Heat 2 tbsp olive oil in a medium frying pan over medium-high heat. Cook patties for 2-3 minutes on each side, until a dark golden brown color forms. Turn off heat.
  3. In a large bowl, toss spinach together with 1 tbsp olive oil and the balsamic vinegar. Divide between 2 plates. Top each pile of salad with a turkey burger and 2 tbsp each of cranberry relish.

Category: Meals

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Ultimate Thanksgiving Leftovers Sandwich

  • Prep Time 0:15
  • Cook Time 0:05
  • Estimated Cost $14.00
  • 25 Comments

This sandwich is my favorite way to use up Thanksgiving leftovers, but you don’t have to have them to make this—just head to your butcher counter for cooked turkey breast.

If you aren’t a cranberry relish fan, try red pepper relish as a tasty alternative.

Ingredients

  • 4 oz. thickly sliced cooked turkey breast $3
  • 1 medium orange, peeled and sliced into 1/4"-thick rounds $0.50
  • 1/2 small red onion, peeled and sliced into 1/4"-thick rounds $0.50
  • 2 oz. goat cheese (chèvre) $3 for 4 oz.
  • 1 cup fresh spinach leaves $0.50
  • 4 tbsp. cranberry relish (store-bought or homemade) $3 for 14 oz.
  • 4 thick slices of sturdy wheat bread $3 for a loaf
  • 1 tsp olive oil Pantry

Recipe Serves 2

Directions

  1. Toast bread lightly. While bread toasts, head the olive oil in a grill pan or frying pan over high heat. Add the orange slices and onion rounds and cook for 1-2 minutes on each side, or until medium color develops and the oranges and onions become quite fragrant. Remove from heat.
  2. To assemble sandwich, divide the goat cheese evenly between two pieces of bread and spread to coat. Spread the other two pieces with the cranberry relish. Place half of the turkey, spinach, orange slices and onions on top of 1 slice of goat cheese-covered bread. Top with a slice of cranberry relish-covered bread and secure with a toothpick. Repeat process with remaining ingredients.
  3. Plate sandwiches and serve.

Category: Meals

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