BrokeAss Gourmet

BrokeAss Gourmet

Homemade Ricotta

  • Prep Time 0:15
  • Cook Time 0:05
  • Estimated Cost $5.50
  • 18 Comments

Ingredients in typical storebought ricotta: whey, (pasteurized), milk, vinegar, stabilizer, modified food starch, guar gum, carrageenan, salt.

Ingredients in homemade ricotta: milk, cream, vinegar, salt.

Bottom line: nobody ever invited friends over for some “guar gum and modified food starch calzones.”

Make your own. It’s mind-blowingly crazy-easy. And cheap.

Ingredients

  • 3 cups whole milk $2 for a gallon
  • 1 cup plus 3 tbsp heavy cream $1.50 for a half-pint
  • 2 tbsp white (5% acidity) vinegar $2 for 16 oz.
  • 1/2 tsp salt, plus more to taste Pantry

Directions

  1. Line a strainer with a cheesecloth and position it over a large bowl. Set aside.
  2. Bring milk and 1 cup cream to a boil in a medium pot (watch it carefully so it doesn't scorch). Remove from heat.
  3. Stir in the vinegar and salt and and let mixture sit for 5 minutes, until the milk curds completely separate from the liquid (whey).
  4. Pour the mixture into the prepared cheesecloth-lined strainer and drain the whey, squeezing the cheesecloth to encourage the liquid to come out (hint: the whey is full of flavor and is a delicious addition to baked goods like muffins, breads, and pizza crust).
  5. Continue draining until the mixture is the texture of cottage cheese. 
  6. Transfer ricotta to a bowl, season with more salt if desired and stir in the remaining cream. Use immediately or cover tightly and refrigerate.
  7. The ricotta will keep for about 4 days, but is best if eaten as soon as possible.
  8. Makes about 1 1/2 cups ricotta.

Category: Meals

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Peach-Feta Flatbread with Balsamic Onions and Fresh Basil

  • Prep Time 0:25
  • Cook Time 0:15
  • Estimated Cost $7
  • 19 Comments

Things I Had in my Refrigerator: 1/2 batch pizza dough, a small carton of French goat’s milk feta, 1 ripe peach and a handful fresh basil.

Hence, this recipe.

Ingredients

  • extra virgin olive oil Pantry
  • 1/2 red onion, sliced thinly $0.50 for a whole onion
  • 1 tbsp balsamic vinegar Pantry
  • flour for rolling dough and dusting pan Pantry
  • 1/2 recipe pizza dough $1.50
  • 4 oz. crumbled feta cheese $3.50 for 12 oz.
  • 1 ripe peach, pitted and sliced into thin wedges $0.50
  • salt and pepper to taste Pantry
  • fresh basil, torn $1 for a bunch

Recipe Serves 2

Directions

  1. Preheat oven to 475 degrees F and lightly flour a baking sheet or pizza pan.
  2. Heat 2 tbsp olive oil in a medium nonstick pan over medium-low heat. Add the onions and allow to caramelize for about 15 minutes, stirring occasionally. 
  3. Once onions have caramelized, drizzle the balsamic vinegar over them, stir to absorb, and cook for 1 more minute. Remove from heat and set aside.
  4. On a lightly-floured surface, roll dough out into a 10" circle and transfer to the prepared baking sheet.
  5. Use a pastry brush (or clean hands) to generously cover dough with olive oil. Scatter the feta evenly atop the oiled dough.
  6. Arrange the peach slices and onions on top of the feta. Season liberally with salt and pepper.
  7. Bake for 12-15 minutes, or until dough is golden-brown and peach slices and feta have a bit of color.
  8. Top with the freshly-torn basil, cut into wedges and serve.
 

Category: Meals

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Panko Shrimp Cakes with Sriracha Aioli

I made these for Andrew on a random weeknight about 3 years ago and he still talks about them. They’re basically a more filling, cheaper version of crab cakes. Serve them on their own or over lightly-dressed greens.

  • ingredients
  • 2/3 pound de-veined medium raw shrimp, tails removed, chopped medium-finely $6.50
  • 1/2 cup mayonnaise (divided) Pantry
  • 2 scallions (green onions), sliced $1 for a bunch
  • juice of 1/2 lemon $0.50 for a whole lemon
  • Sriracha or other Asian chili sauce $2 for 8 oz.
  • 1 small handful fresh cilantro, chopped finely $1 for a bunch
  • 1/4 tsp salt Pantry
  • few grinds of black pepper Pantry
  • 1 1/2 cups Panko bread crumbs $3 for 16 oz.
  • 2 tbsp (plus more as needed) vegetable or canola oil, for frying Pantry
Total Cost of Ingredients $13

Directions

Combine shrimp, 1/4 cup mayonnaise, scallions, lemon juice, 2 tsp Sriracha or other chili sauce, cilantro, salt, pepper and Panko together in a mixing bowl. Form into 7-8 3” patties and set onto a clean plate or cutting board.

Heat the oil in a large nonstick frying pan over medium-high heat. Fry the shrimp cakes for 2-3 minutes on each side, until golden-brown and crispy. Drain on paper towels.

To make the aioli, simply mix the remaining 1/4 cup mayonnaise with 2-3 tsp (or more/less to taste—I like about 4 tsp) Sriracha/chili sauce.

Serve the warm shrimp cakes with the aioli.

Serves 2-3.

Category: Meals

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Pizza Margherita

I reside squarely in the fancy pizza camp. I like pizza featuring everything from figs and Brussels sprouts to chorizo and bacon, and I do not apologize for this fact. I see pizza dough as a blank canvas on which I get to experiment with flavor combinations.

That said, there is an old-school combination I often find myself coming back to: the margherita. Simply fresh tomato sauce, fresh mozzarella and fresh basil after baking, it’s a true classic. There are 2 keys to making a perfect pizza margherita: use the freshest ingredients available and be sure to show restraint with them—this is not supposed to be a goopy, overly-cheesy pizza.

Ingredients

  • flour for dusting pantry
  • 1 recipe pizza dough $1.50
  • 1 15-oz. can chopped tomatoes, drained $1.50
  • 1 handful fresh basil, chopped, plus more for garnish $1 for a bunch
  • 2 tbsp extra virgin olive oil, plus more for garnish pantry
  • 2 cloves garlic, chopped pantry
  • salt and pepper to taste pantry
  • 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50

Recipe Serves 4-6

Directions

  1. Preheat oven to 475 degrees F. Lightly flour two baking sheets or pizza pans and set aside.
  2. On a floured surface, stretch out the pizza dough into two 12" circles. Transfer to the prepared pan and set aside.
  3. Stir together the tomatoes, basil, olive oil, garlic and salt and pepper to taste. Spoon over the pizza dough rounds, leaving a 1/2" border for the crust.
  4. Scatter the cheese medallions over the sauce, spacing evenly.
  5. Bake for 12-15 minutes (you may have to do this in batches, depending on the size of your oven), or until crust is golden-brown and cheese is bubbly. 
  6. Top with a light drizzle of olive oil, salt, pepper and a shower of fresh basil.
  7. Cut into wedges and serve.

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Grilled Peaches with Mozzarella and Basil

This easy summer salad comes together in about 10 minutes and will leave your guests satiated and seriously impressed. Make sure to buy peaches that are on the firm side so they don’t turn to mush on the grill.

  • ingredients
  • extra virgin olive oil Pantry
  • 2 medium, firm peaches, pitted and sliced into rings $1.50
  • 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50
  • balsamic vinegar Pantry
  • salt and pepper to taste Pantry
  • 1 handful fresh basil, sliced thinly $1 for a bunch
Total Cost of Ingredients $6

Directions

Heat a grill or grill pan over medium heat. Brush lightly with olive oil.

Grill the peach rings for 1-2 minutes on each side, or until slightly soft with grill marks. Remove from heat.

To assemble the stacks, layer the a piece of mozzarella between 2 slices of peach (or make higher stacks if you like). Repeat with remaining cheese and peaches and arrange on plates or a platter.

Just before serving, drizzle liberally with more olive oil and balsamic vinegar. Top with salt, pepper and the basil.

Serves 2-3.

Category: Meals

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