Food: Non-Disastrous Dinner Rolls
I wanted to make bread last weekend, but one of my main problems with baking (lack of patience on my part) got in the way. I didn’t want to wait hours for things to rise. I didn’t want to figure out whether or not something had doubled in diameter. And I didn’t want to put things on a warm counter overnight and get up at 4am to knead said things.
But, I consulted my Best Baking Recipes Supplement from Cooking Light again, and found “Flaky Dinner Rolls” that required a minimum of rising and kneading and absolutely no changes to my sleep schedule. A few notes about the recipe:
-If you microwave room temperature milk for 45 seconds, you can get it to the right temperature to mix with the yeast and sugar.
-If you don’t have a muffin tin, just cut the rolls into the size you want and put them on a pan.
-I think topping these with some course salt, garlic, and parsley would make them even better.
-Cooking Light thinks this makes 12 rolls – I made 8, but I actually think you COULD get 12 rolls out of this. For once, they got the serving size right.
Voila!
Food: Black Forest Cake or SB Gets Back to Baking
Last weekend I put the finishing touches on my first baking project in a while – a Black Forest Cake – and left it sitting on the kitchen counter. Later, when I heard a crash in the cake’s general vicinity, I hoped I would walk in to find it smashed on the floor. That way I could have just assumed it was delicious, put all of my baking issues behind me, and taken Dave out for ice cream instead of hoping he’d say nice things about another failed dessert.
Unfortunately, the cake survived the (minor) disaster, but as it turns out, it was also fairly tasty. A recipe from Cooking Light’s Best Baking Recipes (on shelves now), my favorite part was the cherry filling. A 14 oz jar of tart cherries, 2/3 cup cranberry juice (the recipe called for cocktail, but I used straight juice), 2/3 cup sugar, 1/4 cup water, and 3 tbsp cornstarch (brought to a boil and thickened for 1 minute) made cherry filling that was much better, and much healthier, than anything you’d buy off the shelf. The cake itself was fine, not particularly moist but not dry, and made with reduced fat and sugar.
I did make one major change to the recipe, which calls for “reduced fat whipped topping.” I’ll use Cool Whip when the occasion calls for it, but real whipped cream is just so much better – and two cups of the stuff only amounts to a few spoonfuls per piece, so you don’t have to feel too bad.
As always, I’m skeptical of Cooking Light’s serving suggestions – they think you can get 16 out of this cake – I don’t think I have a knife that sharp. But I’d say 10 pieces wouldn’t be out of the question.
Voila!
Feasts: Portland, ME – 24 Hours of Pixies and Pigging Out
One of the best parts about living in Boston is leaving it for a few days, or just a few hours. Easy day trips abound with Maine, New Hampshire, and Vermont just a quick drive away, and this week we revisited one of my favorites: Portland, ME. The trip’s primary purpose was to see The Pixies Doolittle Tour, but I can’t say I was put off by the opportunity to eat as much of Portland’s excellent food as possible.
We started our trip with dinner at Fore Street Restaurant, near Old Port. Fore Street did an open kitchen before it was cool, and their chefs work directly on the sales floor, right next to dining tables. There was an entire station devoted to garnishing, and while the staff didn’t seem particularly jovial (can’t really take advantage of kitchen humor when you’re sauteing next to the person you’re serving), they were undeniably talented. Seared sweet breads served with cheese toast, potato salad, and cornichons were tender and musky without being gamey. Roast chicken and mashed potatoes (served in an iron crock, with a crackly crust) were homey without being too rich, and the carrot cake with cinnamon cream cheese icing looked sickly sweet, but had balanced, nuanced flavor. A perfect pre-concert meal.
The State Theater is a smaller, historic-seeming venue in downtown Portland, right across from our hotel, The Eastland Park. The Eastland, once grand – still comfortable – but now greying at the roots, makes you wonder if hotels still have detectives. Similarly, the State Theater makes you feel like you’re back in high school, excited to be out on the town without your parents – even if (especially if) the place you ended up was dirty and loud and filled with smoke and people stepping on your toes. Or maybe that was just The Pixies.
The next morning, humming Monkey Gone to Heaven, we had breakfast at the tiny (exactly 6 booths and not many more counter seats) Marcy’s Diner. Perfectly greasy hash, omelets, and griddled English Muffins were all cooked on a tiny flat top in the corner of the restaurant. The staff – two very friendly Maine women – wished us well on our way out, and it seemed that they sincerely hoped we’d have a good day.
Duck Fat Poutine
After breakfast, we took advantage of Portland’s walking life- cobblestone alleys, eclectic boutiques, tattoo parlors, and plenty of people watching. One can run across an impromptu farmers market, grab a coffee in Public Market House, or check out Fetch, the dog store on the waterfront – Portland is extremely dog friendly. And definitely head to DuckFat for lunch, a hole in the wall serving milkshakes, sandwiches, and potatoes fried in duck fat. Get the poutine -you haven’t lived until you’ve had poutine with house made duck gravy. If there is a wait for a table, stop by Rabelais, one of my all-time favorite bookstores, right across the street. Specializing in books on food and wine, you can find new releases, classics, and antique food book artifacts.
Or if, like us, you’ve had breakfast at Marcy’s and need something lighter to balance the hash browns, try Fuji sushi. Well-salted edamame, jalapeno tempura rolls, and picture perfect tuna tartare go down easy in an airy restaurant that plays the traditional Japanese background music of Mumford and Sons.
If you’re looking for some new furniture (and not afraid to walk past the meth clinic in Portland’s less than scenic neighborhood), check out Portland Architectural Salvage. Even the most devoted Crate and Barrel-ite could spend hours here, walking through floors of reclaimed wood tables, antique formica countertops, fabric lined footlockers, chipped toilets, bathtubs, and teacups. Everything is, or at least feels, unique, storied, and begging to come home with you, a lost puppy that needs a bath. And, as the staff will point out when you flip over a price tag, they are “flexible on most things.”
Finally, treat yourself to a little dessert at East End Cupcakes, serving plain coffee and understated sweets. Which, fortunately, are small, so you can try several flavors without feeling too guilty. We started with the Funfetti – a solid, lively cupcake, much like the bulk of the concert we’d seen the night before. Our first encore with the Salted Caramel and Chocolate was even better, but I still needed more. And much like the fourth song of The Pixies second encore (Where is My Mind) the Red Velvet was the real winner – moist, with the perfect amount of barely sweet cream cheese frosting.
End your day with a trip to the beach, just a fifteen minute drive from the city center, and walk off some of the food you’ve been throwing down your gullet. Then try not to fall asleep on the drive home, and dream about your next day trip to Portland while Here Comes Your Man plays in the background.
Frame: Happy Halloween! Or, How to Carve a Pumpkin
It has come to my attention, after 31 Halloweens, that I may be slightly set in my ways when it comes to carving pumpkins. I blame my father. But rather than argue the point, I’m going to embrace my crazy and give you a list of things to keep in mind while you massacre your own gourds tonight.
1. Tonight? Did you really wait until tonight to carve your pumpkin? You’re ridiculous. You fail Halloween.
2. When you, the Halloween failure who waited until the last minute, finally do carve your pumpkin, make sure you spend a good chunk of time hollowing out the inside. If the pumpkin walls are too thick you’ll never be able to carve a proper face.
3. Are you finished hollowing out the inside? No, you are not. You used one of those orange plastic scoops that comes in those pumpkin carving kits. Throw that out and use a big metal spoon.
4. Did you use the big metal spoon? Ok, let me check. Nope, you are still not done. Go over that pumpkin at least 4 more times.
5. Ok that seems fine. Now squeeze some lemon juice over the inside of the pumpkin. Following the same logic as apples and avocados, if you add some lemon to the pumpkin it will stay fresh longer. Although, that doesn’t matter since you’re ridiculous and waited so long to carve your pumpkin in the first place.
Happy Halloween!
Feast (Pittsburgh): Lulu’s Noodles
At Lulu’s Noodles, they don’t take cash and there’s always a bum out front. But, they have an entire wall filled with awards- Best Noodles, Best of Pittsburgh, Best Campus Food, etc. You can get lo mein, pad thai, pan fried, szechwan – any variant of steaming heap o’ noodle that you want. You can even get rice.
The friendly, airy cafe also serves (very sweet) bubble tea, seaweed salad, Tom Yum soup, and scallion pancakes. Lulu’s menu travels all over Asia, but its customers don’t seem to care – the heavy base of students just likes the huge portions, all under $8. My bowl of pho was groaning with beef that had been floured, seared, and expertly finished in the steaming broth- where else can you get that for $5.95 (in cash)?
Frame: A Dip Into Nostalgia
If you were born before 1985 and grew up in New England (or spent a lot of time here, as I did), you’ll remember Bean Dip. The main components of this exciting and exotic concoction are kidney beans and cottage cheese, and it was often served in a small dish with a large basket of assorted, individually wrapped crackers. It wasn’t something you ordered, it just arrived, along with menus touting such regional specialties as ground sirloin and baked haddock. I came up short when I tried to find recipes for this now-extinct dip, but I think I’ve managed to piece together a reasonable facsimile. This is how I remember it, but if your nostalgia is different, try adding horseradish and/or tabasco.
New England Bean Dip
1 16 oz can Kidney Beans
1 16 oz container Cottage Cheese
1 tsp Worcestershire Sauce
1 pinch dry mustard
1 1/2 tbsp sweet pickle relish
1 tsp dried oregano
1 shallot, minced
1 tsp garlic powder
salt and pepper to taste
Put cottage cheese in a bowl, add relish, mustard, oregano, Worcestershire, shallot, garlic powder, stir to combine. Taste, add salt and pepper as needed. Fold in kidney beans. Refrigerate for at least one hour, ideally overnight. Serve with some variant of Ritz cracker, or a basket full of assorted, individually wrapped crackers. Voila.
Food: Feasts Under $5 – Pasta with Lemon and Tuna
I’ve been seeing versions of Pasta with Lemon and Tuna everywhere, so I thought I’d try it for Feasts Under $5. The biggest consideration in this recipe is which type of tuna to use – you can’t just use Starkist. Well, you could, but don’t, you need a meatier, fattier tuna that is packed in oil.
If you check out the tuna section in your grocery store, you’ll see at least 4 classes of canned fish:
1) Starkist or store brand. Cheap. Not an option.
2) Higher end canned tuna (ex. American Tuna): higher level flaked tuna, $3.69/5.5 oz can
3) Jarred Tuna filets in oil (ex. Tonnino Ventresca), $7.99/6.7 oz jar
4) Super high end filets, (ex. ZOE Ventresca), 4 oz for $12.99
Ventresca tuna is from the belly of the fish – salty, moist, and tender. My favorite is the Tonnino Ventresca- you only need one jar for this recipe, and it’s a bit cheaper than the ZOE but still succulent. Be careful not to cook the tuna in this recipe, you want it to retain its moisture and texture. It just needs to be warmed a bit before eating.
Pasta with Lemon and Tuna:
1 lb pasta
3 tbsp olive oil
2 cloves garlic, sliced
1 small shallot
1/2 tsp crushed red pepper
1 6.7 oz jar Tonnino Ventresca in oil (drained, reserve 1 tbsp oil)
zest from one lemon
juice of two lemons
1/2 cup chopped parsley
Cook pasta, reserve 1/2 cup pasta water, set pasta aside.
Cook oil, garlic, shallot and red pepper over medium heat until fragrant. Add pasta, tuna, tuna oil, lemon zest and juice, and pasta water. Stir until noodles are coated and tuna is warmed. Add parsley, and salt and pepper to taste. Voila.
Financial Analysis:
Pasta: $1.99
Tuna: $7.99 for 6.7 oz
Shallot: $.50
Lemons: $1.75 for 2
Parsley: $.50 (you use a lot of parsley in this dish)
Total: $12.73 or $3.18
Food: Feasts Under $5: Pizza
picture credit: serious eats, nick solares
Pizza, like most delivery food, is easy, cheap, and usually drenched in oil. If you make your own it’s almost as easy and much, much healthier. And, it even fits into a Feast Under $5.
Classic Cheese Pizza:
1 ball pizza dough (available at any grocery store)
1 jar Pizza Sauce (Enrico’s brand is very good)
8 oz shredded mozzarella cheese
a few leaves of fresh basil
I’m not going to explain how to assemble this pizza, but here are some cooking tips: Let the dough come to room temperature before working into a circle. Oil pan (or use cooking spray) before putting dough on top. Pierce dough all over with a fork. Bake at 450 for 15-18 minutes.
Bacon, Arugula, Potato and Tomato Pizza
several slices of bacon, cooked and diced
1 container baby arugula
1 yellow potato, peeled and sliced very thin
1 tomato, sliced
8 oz shredded mozzarella cheese
2 tbsp lemon juice
Prepare crust as above, brush with lemon juice. Cover crust with thin layer of cheese, then arrange bacon, potato, tomato, and arugula as you see fit. Cover with another thin layer of cheese. Bake. Voila.
Financial Analysis (ingredients for both pizzas, two pizzas serves 4):
Dough (available at any grocery store): $2.99 x 2
Pizza Sauce: $2.50
1 package bacon: $5.99
1 tomato: .75
1 potato: .75
1 package Arugula: $3.99
16 oz block mozzarella cheese (grate it yourself, its cheaper): $5.99
Basil – pantry staple
Lemon juice – pantry staple
Total: $19.96 or $4.99 per serving
2 cheese pizzas: $14.47 or $3.62 per serving
1 cheese pizza: $7.25 or $1.80 per serving (if you’re that odd family who actually thinks 1 pizza serves 4 people)
For this week’s Feast Under $5, I’m using a great shortcut- instant polenta. Polenta is very mild, so it takes on the taste of whatever you cook it with, and lends itself to the addition of cheese and herbs. The eggs provide the protein in this meal, so if you’re extra hungry you might want to put 2 in each serving. If you don’t like mushrooms, you could saute spinach and garlic instead, increasing the protein for the same amount of money. For serving, I suggest breaking the egg yolks over the warm polenta and stirring everything together- creamy and savory.
Cheddar Polenta with Poached Eggs and Mushrooms– serves 4
4 oz mixed mushrooms, sliced
2 tbsp chopped parsley
juice from 1 lemon (2 tbsp)
4 tbsp butter
2 cups whole milk (2% can be substituted)
1 cup instant polenta
2 cups shredded sharp cheddar cheese
4 large eggs
salt and pepper, to taste
In a skillet, combine a tbsp of olive oil with lemon juice, mushrooms, and parsley. Saute over medium heat until moisture from mushrooms has evaporated, remove from heat and set aside. In a large saucepan, combine milk with 2 cups of water, bring to a boil. Turn heat down to medium low and whisk in polenta until incorporated, then add butter and cheese. Stir in more water by the tablespoon if polenta is too stiff. Remove polenta from heat and cover. Poach eggs until whites are set. Spoon polenta into bowls, making an indentation in the middle of the piles for eggs. Place a poached egg on polenta, top with mushrooms. Garnish with more cheese and parsley, if desired.
Financial Analysis:
Cheddar cheese: $4.50 (buy a block and shred it yourself – cheaper)
Instant Polenta: $2.99
Mushrooms: $3.99
Eggs: $3.39
Milk: $1.39
Parsley: $.25
Total: $16.51, or $4.12 per serving (4 servings)
Remember, this cost assumes you already have the pantry staples.
Feast: Tango of Arlington
Last night I was really looking forward to another dinner at Acitron, but unfortunately so was the rest of Arlington. It seems the going rate for a table is now 45 minutes on a Saturday night, which means you’ll either need a reservation or you’ll give up and venture across the street, to Tango of Arlington.
The crowd at Tango, which specializes in Argentinian food, is eclectic: kids in high chairs, older married couples, beer buddies ordering massive piles of meat. The staff is helpful and sweet, if a little absent-minded. I was presented with a dinner plate only to have it whisked away with a gentle scolding – “that’s not yours!” And when I declined a second glass of wine, a bottle was quickly brought to the table and I was poured another helping. Not that I’m complaining.
Our waiter started by serving us with a flourish from the flask of flavored oil on the table. “Have you tried this with your bread?” he said, “it’s not spicy at all, it’s delicious, and it’s healthy!” Yes, it was delicious, but if 1/2 cup of oil and a basket of bread is healthy, I want to move to Argentina. I’m not really sure what was in the oil, I just know that after sitting on a warm plate for a few minutes it began to smell a lot like cannabis. So, if the rest of my review is pretty rosy, chalk it up to that.
The rest of the menu was divided into appetizers (heavy on the empanadas- we tried the beef and the chicken, good with great crust), salads (green salad is served with, as stated on the menu, “exquisite” house dressing), and meat. I ordered the deep-fried chicken topped with eggs, which tasted exactly how it sounds – greasy and rich. But the herbed fried potatoes (slices, not sticks) and mashed squash and sweet potato made me feel a little less indulgent. Dave had Tango’s version of steak au poivre, which was also well executed. The sauce wasn’t as rich as other au poivre’s that I’ve had, but it was still flavorful and not over-peppered. Tango definitely knows how to sear a steak – the meat was cooked perfectly.
I can’t say I’m running back for another meal at Tango, but it was a good second choice last night. It seems like it’s the kind of place that would be better with a group, and at least one person who knows how to order Argentinian food. The next time I go, I’ll order a big plate of different meats and wash it down with whatever appetizers look the weirdest. Voila.
Food: Feasts Under $5 – Pappa Al Pomodoro
There are two soups on every menu in Florence – Ribollita and Pappa al Pomodoro. I never really warmed to Ribollita – it always seemed bland – but Pappa al Pomodoro, a Tuscan bread and tomato porridge, became one of my favorites. It’s one of those simple dishes with few ingredients that relies more on timing than skill, and it makes a perfect Meatless Monday/Feast Under $5 because it’s cheap, delicious, and easy. The below recipe yields a brightly flavored, chunky mixture that will warm you on a cold day and fill you up for hours. I prefer to make this with sourdough – it gives the soup a tangy layer of flavor – but you can use Italian or French bread if you prefer. Conventional wisdom says to use day old bread, but I prefer the texture of fresh bread – your choice. There is little to no protein in this dish, so I would suggest continuing the Italian theme and adding a few cans of cannellini beans and simmering them with lemon juice, basil, and olive oil to round out the meal.
Pappa Al Pomodoro – serves 4
1 28oz can crushed tomatoes
1/2 cup chopped fresh basil
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 1/2 cups water
7 oz (1/2 loaf) day old bread (sourdough, paesano, “rustic” italian, French) torn into pieces
1/2 tsp salt, plus pepper to taste
Beans:
2 cans cannellini beans
1/4 cup chopped basil
1 shallot, chopped
1 tbsp olive oil
juice and zest from 1 lemon
salt to taste
Combine basil, garlic, and oil in large saucepan, heat over medium heat until garlic becomes fragrant (1-2 minutes). Add tomatoes, salt, and pepper, simmer 15 minutes. Boil 1 and 1/2 cups water. Add 1 cup of boiled water (1/2 to 1/4 cup will have evaporated during boiling) and bread to the tomato mixture, stir to combine, 1-2 minutes. Cover soup and let stand 30 minutes. For beans: saute shallot in 1 tbsp olive oil until fragrant. Add basil, saute 1 minute. Add beans (drained) and lemon juice, simmer for several minutes until warmed through. Voila.
Financial Analysis:
1 28 oz can crushed tomatoes: $1.99
fresh basil: $1.50 (you use a lot of basil in this dish)
1 loaf sourdough bread: $3.00
1 lemon: $1.59
1 shallot: $.50
2 cans Cannellini Beans: 1.09 x 2 = 2.18
Total: $10.78, or $2.70 per serving (4 servings)
As always, cost assumes you are using pantry staples.
Feast: Topsfield Fair
I’ll never understand people who buy pizza at a fair. How can you buy sad, flabby looking pizza when you could be eating caramel corn, sausage and peppers, candy apples, corndogs, or GIANT TURKEY LEGS?
This weekend is your last chance to hit the Topsfield Fair, and while I understand some of you might be more interested in Robinson’s Racing Pigs, the Beekeeping tent, or the professional Alpaca-shearing lessons than the food, I went with turkey legs on the brain. There were at least ten different stands to choose from if you wanted hotdogs, chicken and ziti, lemonade, or food from the Kowloon, but only two booths sold turkey legs, wrapped lovingly in tin foil and presented as though they were a giant stuffed teddy bear from a carnival barker. The dark – almost red – meat fell off the bone.
For you vegetarians, there were plenty of other delicacies: “gourmet” macaroni and cheese (served from a lemonade stand), vegetable tempura, prize winning pie (that had been sitting in a barn all day) or “soup in a bun.”
I prefer fried dough. Voila!
Food: Baked Apples
There are 78 different places to pick your own apples in Massachusetts. Regardless of your thoughts on apple picking – love it, hate it, would never spend $17 to stomp through a muddy field – if you do venture out, you’ll be taking home a big sack of apples. There’s only so much pie you can eat, so if you want a (slightly) healthier, quicker, and easier way to get rid of all of those Jonagolds, try this.
Baked Apples
4 apples
3/4 cup brown sugar
1/2 cup raisins
1 cup apple juice or apple cider
2 tbsp butter
1/2 tbsp cinnamon
1/2 tsp nutmeg
Core apples, then peel one strip of skin from the middle of each. Place in a small baking dish lined with foil. Mix up spices, brown sugar, and raisins, stuff mixture into the middle of each apple. Top each with 1/2 tbsp of butter. Pour apple cider in the bottom of the pan. Bake at 350 for 30 minutes, basting apples one or twice during baking. Voila.
Food: Sweet Potato and Orange Cheesecake Bars
This is probably one of my best baking triumphs – it came out well on the first try, did not require fancy ingredients, and took minimal time. The orange juice wakes up the creaminess of the squash, and together they make the cheesecake taste a bit lighter than normal.
I included the cost to make this dessert just in case anyone invested in the baking pantry staples. The whole thing is under $12.50 to make, which is at least on par with, if not cheaper than, buying a grocery store sheet cake for a crowd.
Though, I don’t have anything against grocery store sheet cake. Everyone needs a little sugary icing in their life.
Sweet Potato Cheesecake Bars:
1 cup sweet potatoes, roasted at 350 for 30 minutes (1/2 lb)
16 oz cream cheese, softened
1/2 stick butter plus 2 tbsp
2 eggs
1/2 cup sugar
1 sleeve cinnamon graham crackers
zest of one orange, juice from 1/2 orange
1 tsp vanilla
Pulse crackers in food processor until they are crumbs, add 1/2 stick of melted butter. Pat into bottom of greased pan, bake at 350 for 12 minutes, set aside to cool. Blend together cream cheese, eggs, sugar, orange juice and zest. Add sweet potatoes, 2 tbsp butter, and vanilla, blend on high until smooth. Pour into crust. Bake at 350 for 30 minutes or until middle is slightly jiggly. Voila.
Financial Analysis:
cream cheese: 1.79 x 2 = 3.58
1 orange: 0.34
sweet potato: $2.00
graham crackers: $3.99
eggs: $3.39
Total: $12.30. This assumes you already have vanilla, sugar, and butter- my pantry staples.
that's me, SB!
One of my favorite meals from the past year has been my Pasta with Apples, Pork, and Creamy Cider Sauce, so I wanted to remodel it for Feasts Under $5, and for my demo at the Boston Local Food Festival with Local In Season last Saturday (Thanks Jon and Patrick for a great opportunity, and thanks to everyone who came out to watch and support local food). The original recipe was close to $10/serving, but with a few ingredient substitutions and general tweaks, I got it to a total meal cost of $20.14.
The biggest difference was switching from pre-sliced pork cutlets to boneless pork loin chops – you have to ask your butcher to slice these for you. There may be a strip of fat on these slices – you should trim this off before cooking.
I eliminated the stone ground mustard in the recipe, since it’s not one of our pantry staples. I also ditched the parsley- it wasn’t really in the recipe for flavor. I reduced the amount of chicken broth, making it possible to buy just a can, instead of a quart. I increased the amount of cream to make up for the loss of liquid, but I did reduce the amount of butter by 1/4, to help with fat content. Truthfully, you could probably reduce the butter further, to only 1/2 of a stick, or use olive oil instead – but where’s the fun in that?
Another big money savings came in switching from Harpoon Hard Cider to regular, local cider. You only use 1 cup, but buying a six pack of hard cider runs you $8.99, while buying a quart of regular cider is much cheaper. And, I used local Cortland Apples from Davidian Brothers Farm in Northboro, MA. Not quite as tart as Granny Smiths, these still have a good structure and hold up well, adding a good crisp and acid to the sauce.
Voila!
Financial Analysis:
| Original Recipe | Cost | Feasts Under $5 | Cost |
| 1 lb Pre-Sliced Pork Cutlets | 9.99 | 1 lb Boneless Pork Loin | 7.49 |
| 1 lb Apples | 1.99 | 1 lb Apples | 1.99 |
| 1 1/2 cup Ch. Broth (need qt) | 2.39 | 1 1/4 cup Ch. Broth (1 can) | 1.49 |
| 1 c. Hard Cider (6 pk) | 8.99 | 3/4 cup local cider (1 quart) | 2.00 |
| 2/3 cup heavy cream | 2.49 | 2/3 cup heavy cream | 2.49 |
| 1 tbsp stone ground mustard | 1.99 | eliminated | 0.00 |
| 1 tbsp fresh sage | 2.69 | 1 tbsp fresh sage | 2.69 |
| 3 tbsp fresh parsley | 0.25 | eliminated | 0.00 |
| 1 lb pasta | 1.99 | 1 lb pasta | 1.99 |
| 3 cloves garlic | pantry staple | 3 cloves garlic | pantry staple |
| 1 stick butter | pantry staple | 3/4 stick butter | pantry staple |
| Total | $32.77 | $20.14 |
SB at the BLFF!
The Best Thing Since Sliced Bread 