JAMES SAAVEDRA
four for forty: [ SIMPLE. DELICIOUS. ENTERTAINING ]
Whole Foods edition
grilled olive demi baguette with feta crumbles, drizzled olive oil and cracked pepper
Simple, delicious food. Is there anything better? Not in my book nor at my table. To say that I enjoy creating a memorable meal is quite the understatement. I have a passion for culinary creations. For me, there is nothing better than rolling up my sleeves, pulling out the pots and pans, and creating food that delights the taste buds! My friends say that they are not surprised to find that- like my interior design projects- I approach food with a meticulous eye while trying to infuse all the beauty and style that a plate can bear. My meals are often the same mix of high and low with the grace of understated elegance that you will find in any room I design. Nothing is ever too precious to be enjoyed. After all this is a meal meant to be eaten…every last bit, drop and crumb! When it comes right down to it -that is what cooking is all about- the enjoyment. It never ceases to amaze me that friends are in awe of the plates I bestow before them. I think, “these are just some ingredients I threw together”. I try and assure them that really it is not impossible for them to do the same. Inevitably, they don’t believe me and sweep the notion away. But, I insist that what I say is true: You can create simple, elegant and delicious meals that hit a home run and don’t break the bank. Having this spirited debate with a friend, I set out to prove my point the old fashioned way by putting my money (and time) where my mouth was and stepping up to their challenge: Create an entire meal for four with only forty dollars (give or take a buck or two) and I could only shop at the Mecca of all food purveyors…Whole Foods. It had to be a definite wow. Silly friend. Let the games begin!
james
the menu: begin: olive demi baguette crostini topped with feta crumbles, drizzled olive oil and cracked black pepper enjoy: grilled lamb shoulder chops with fresh thyme and lemon hot baby golden chili potatoes with smoked paprika and red chili flakes simple roasted plum tomatoes harthillfarms-california cabernet sauvignon (yes, that is one glass each!) end: honey drenched bosc pears with cinnamon walnuts and Greek yogurt hot tea total cost:$42.05
the breakdown: WF BAKEHOUSE ORGANIC OLIVE DEMI- 4 0Z
$3.39
WF 365 FETA CRUMBLES- 6 OZ
$2.99
VOSKOS GREEK PLAIN YOGURT- 8 OZ
$1.25
WF 365 ORGANIC AMBER HONEY BEAR- 12 0Z
$3.99
WF 365 CHOPPED WALNUTS- 8 OZ
$2.99
WF FRESH LAMB SHOULDER CHOP - QTY 4
$13.06
BOSC PEARS- QTY 4
$4.13
GOLDEN POTATOES- 2 LB BAG
$2.99
ROMA TOMATOES- QTY 4
$2.27
HARTHILL CABERNET SAVIGNON
$4.99 TOTAL $42.05
pantry items: olive oil,white wine vinegar, herbs & spices, lemon, butter
crusty, warm baguette meets salty feta goodness. this is a classic example of simple delicious food that is sure to delight. • slice baguette into rounds and brush with olive oil • grill on flat top grill pan until warm and crusty • top with feta crumbles ( be sure they are at room temp) • drizzle with good olive oil and season with roughly cracked black pepper • easily makes at least 4 per person
I wanted harissa, but WF was out. then this popped in my mind! • cook 2lbs of baby potatoes in salted water until almost done. 25 minutes or so. remove from water and place in colander above the boiling water. cover with a dish towel and steam for 5 minutes • remove from heat and cool slightly and slice in half. keep covered to keep warm. • meanwhile melt 4 tbsp butter • In a bowl combine melted butter, 1 tsp red pepper flakes, 1 tsp smoked paprika, and 1 tsp white wine vinegar. whisk combine while drizzling in good olive oil until emulsified. • Combine hot potatoes and vinaigrette together. Be certain that the potatoes are still warm so they will soak up the dressing. Season with salt and pepper • serve immediately with your meal. adjust heat and acid to your pallet
every dish needs some veggies. or fruit in this case.roasted tomatoes are always a sure bet. • plum tomatoes don’t have a lot of flavor but roasting them brings out their sweetness and intensifies their “tomato-ness”. with the savory lamb and the chili heat-- these are a wonderful counter-balance. • quarter tomatoes and place on sheet pan. drizzle with olive oil. toss and season with salt & pepper. • roast at 400 degrees until perfect and bubbly.
lamb. glorious lamb. • I love lamb but certain cuts can be costly so the shoulder chop is perfect for this menu. the shoulder cut can be prepared many ways-- braised to grilled. I prefer this quick and easy grill. • pat chops dry with paper towels. • brush with olive oil and season with salt and pepper. • grill on grill pan until desired doneness. medium rare here! • serve with fresh lemon wedges. • I had some left over thyme in the fridge- why not!
olives. lamb. It got me thinking. what about dessert? how about something inspired by baklava? here pears are soaked in honey-cinnamon syrup and topped with toasted walnuts and tangy lemon infused Greek yogurt. • cut 4 Bosc pears thickly into slices. You can peel or not peel. • combine 1/4 c sugar, 3/4 c honey, 1-1/2 cup water in a pot. add the juice of half a small lemon and cinnamon to taste. I added 1/8 tsp of cinnamon. • bring syrup to a rolling simmer. • In a large, deep sided skillet, heat pan fairly hot , melt pat of butter in pan and arrange pear slices in single layer. sauté pears over high heat for about 2 minutes. (just let then lay there …think grilled cheese) • after 2 minutes add simmering syrup to pears. cover and let simmer for 5-7 minutes until pears are softened but still intact. • remove pears from pan and half of cooking liquid to a separate container. reduce remaining liquid until it becomes thickened and syrupy. • to serve: spoon some of the syrup into the bottom of your dish. Top with several slices of pear and sprinkle with the cinnamon-sugar walnuts. finish with a dollop of Greek yogurt that has been infused with lemon zest. • serve warm alongside a clean, fresh hot tea. • the tart, tanginess, of the yogurt cuts the sweetness of the honey syrup. you can omit the 1/4c of sugar in the syrup if you wish for a less sweet dessert. • left overs, if there are any, are fabulous on waffles the next day! • cinnamon walnuts: toast walnut pieces in a dry pan. remove and add to bowl. drizzle in melted butter and toss to coat. sprinkle nuts with cinnamon, sugar, and clove. toss to coat. • spread nuts out on a baking sheet and toast just until you smell the bubbly goodness of the sugar and spices. this won’t take long so be mindful of the time!
treat yourself to the best everyday : not only when guests are expected The recipes that preceded are my best recollections of how, “exactly”, I created each dish and being such, I welcome you to add a pinch of this or take away a teaspoon of that. Make each dish your own. Color (or cook) outside the lines. I know, I do. With a little bit of this, mixed with a little bit of that and adding in a whole bunch of love you, too, can prepare a meal that will make everyone feel special. I’d like to say that I only cook this way when company is coming over- but the truth is that this is an everyday way of life for me…treat yourself to the best everyday and not only when guests are expected. When I say everyone deserves a life infused with beauty and style…well, that means everyone. Everyday. As you can see, it doesn’t take much to feel entirely spoiled and, after this meal, satisfied. I won’t say that this task was a piece of cake (pun intended)- but I will say it is entirely attainable when you are armed with a bit of knowledge: Keep great basics in your pantry: ie good olive oil, fresh lemons, great spices. You can add a ton of flavor with quality, basic, ingredients. Keep your menu simple and approachable. I believe people like food that looks homemade.. Don’t worry about serving a perfect meal or dish. I believe people enjoy when something looks homemade. It triggers fond memories. Be calculated and pragmatic when shopping. Not having a plan is when budgets go out the window. Be flexible. Have an idea of your over all menu and dishes but be open to a back up plan You may not be able to find a key ingredient (like my harissa) or something unexpected may be on sale that can change your entire meal. Inspiration can hit at any moment Take your time. Enjoy the process.
Until next time…I’ve got dinner covered.
enjoy everyone deserves a life infused with beauty and style www.saavedradesignstudio.com